Ocean's Bounty

Strong wok hei ✅
Robust seafood stock ✅
Lotsa lard ✅
Generous amount of ingredients (pork belly slices, squid rings and prawns) ✅

It's a little more wet than I prefer, but still a pretty tasty Hokkien mee.

Think XO fish soup bee hoon but instead spiked with sherry wine and infused with crab's crustacean-y essence — so, sooo tasty and slurp-worthy! Every table had this when we were there and I'm really not surprised.

If you're in the mood to try something new, Chef Elton's very unique green chilli flavourbomb sauce should definitely be your top priority. The base rempah features the usual Peranakan suspects – scallions, candlenuts, lemongrass plus a bit of heat from the green chilli. A plate of fried man tous ($1 for 1; $4 for 5) to mop up all that goodness is a must!

Pre-steaming/blanching the crabs before finishing it on the grill (sprinkled with that crack salt) may result in not super juicy crabs, but the ridiculous amount of roe more than made up for it.

Not a huge fan of the chilli crab here, but the black pepper crab is super duper! The sticky sauce wasn't too peppery and had just the right sweetness; the crab was also fresh.

Huge fresh prawns cloaked in pure salted egg goodness! While the sauce is not the creamy sort you can douse over rice, it sure packs an intense punch of flavours. 👅💦
Note that the shells are left on, which can be a plus (more sweet juices and flavours from the prawn!) for some or not (peeling shells) for others.

While I usually zoom in on the oysters (esp when they're freshly shucked) and crab legs, the poached yabbies here were exceptionally fresh when we visited. Enjoy it on its own or drizzle some of the vinaigrette or with a squeeze of lemon.

Just as excellent as the scampi is the octopus. The tentacle was beautifully tenderised before it was finished on the grill just until the edges were tinted with that lovely char. Squeeze the grilled lime wedge over to balance the salt and dig in!

Massive, super fresh scampi grilled till smoky yet still retaining that bouncy succulence. Seems simple but this was executed excellently and put a smile on my face.

Tried one of the recommended starters from the refreshed menu here and it sure didn't disappoint!
The thick squid rings and tentacles were cloaked in a layer of light, crisp batter, deep-fried long enough to give you that lovely bite while keeping the meat tender.👌🏼 I loved dipping the huge pieces into the accompanying remoulade with a tinge of tanginess from the Tabasco sauce in there! 👅💦

Unfortunately, there were stringy bits of skin left on some of the rings, and we shared this with the chef when he came by at the end of our meal. He was apologetic about it (though we didn't really mind as most of it was very good 😅), but he said that they will defo take note. Still one of the better calamaris I've had in a while so make sure you get this!

Tastemaker Peter spotted this stall (Unkai Japanese Cuisine, #01-88) during Tastemaker Eileen's (über 😋😋) #TastyTastemakerTour stop at Old Airport Road Food Centre and I'm so glad we went back afterwards to try.

Not the cheapest at $3 a piece, but boy were these plump, briny babies super duper satisfying, not to mention incredibly fresh — watch the mantle/gills wriggle a little when you gently poke it or shower it with lemon juice! 😵

I like my oysters with just a splash of lemon🍋, but if you're from the Tabasco-splashin' camp, you'll be pleased to know that their zippy chilli's mild burn lingers! 🌶

A visit here would be incomplete without these sweet, plump and super fresh oysters. Today's selection includes Pacific, Fine de Claire and Kumamoto - we had all three but had zero intentions of sharing because we're... shellfish. 😂