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Under The Sea

Under The Sea

Featuring Scaled by Ah Hua Kelong, Glasshouse by DHM, Atmastel, Roosevelt's Diner & Bar, Diamond Kitchen (Science Park), Hunger's Kitchen By Arome, Moc Quan (UE Square), House of MU, Sin Hoi Sai Seafood Restaurant, Bistrokăi
Irene Arieputri
Irene Arieputri

The first thing that came up to our mind was "the broth tasted like what I usually cook at home". No, that's not meant to be self-praising or criticising the chefs. I understand that the whole concept of this dish is to make you feel at home. But of course, the main highlight is the uber fresh pearl grouper (the staff informed us that they gave us an upgrade as they ran out of the usual fish, so you can ask them when ordering). The fish was nothing short of awesome. The flesh was firm and thick, with a distinct layer of fats beneath the skin. The lala was also sweet and fresh. The whole dish might not impress us as much as the pasta we had during our previous visit, but it's a fail-proof comfort dish.

5 Likes

The smooth sea bass pate carried smokey notes, but I personally felt the flavour could get a tad one-dimensional after your second piece of bread. The grilled sourdough, which was procured from Mother Dough Bakery, was great and buttery which is probably why the pate was only lightly seasoned. The cherry cardamom jam was a nice addition if you want to have some contrasting flavours for your tastebuds. Overall, I prefer a stronger flavour from the pate itself, perhaps because I'm so used to eating chicken liver pate that is rich in flavour.

6 Likes

The most impressive dish I have had here so far is these roasted prawns. Served with seaweed butter and shio kombu. The grilling fruther brings out the sweetness of the succulent prawn flesh, with additional smokey notes as we bit into it. My favourite part is of course the head where the umami "stock" is hidden. What a fantastic appetiser to start our dinner with! Highly recommend this for any fresh seafood lover.

5 Likes

Easily my favourite dish here. The seabass came in a huge slab and was fresh and sweet. Skin was crispy at first but blame us for taking our time rotating between dishes and it became soggy halfway through. Nicely charred baby asparagus and juicy cherry tomatoes. The bisque, which we initially thought was some tomato puree, was a tad watery, but it surely gave a nice sour kick to the whole dish. This dish can do without the chorizo but well I really didnt mind having some spices in between the bites of fish.

1 Like

Batter was slightly thick but crunchy and the fish was fresh too - not sure what fish was used but dont think it's the typical frozen dory fish. They were really generous with the size of the fish. Not a fan of the chilli crab sauce though. Too much ginger and not a single trace of spicy kick. I'll stick to the classic fish and chips the next time round.

3 Likes

The striking yellow prawn broth caught our attention upon serving, and instantly became my favourite dish of the night. The garlic and capsicum could have been better if they’re charred. Prawns were not the freshest, but the umami broth made up for it.

2 Likes

The pan-seared tuna steak was slightly overcooked on the edges, but overall, was one of the two better dishes that night. The tuna also went well with the spicy salsa drizzled on top. The wedges on the side was rather undercooked though, and I thought that was a rather unusual pairing.

2 Likes

With slightly crispy skin and moist flesh, the sea bass was beautifully done. The baked potato cylinder was a good change from the typical mashed or grilled potato, especially with a zesty hint of lemon.

1 Like

The scallops were sous-vide before getting pan-seared to retain the moisture and texture. Like the slight char on the scallops, but not a big fan of the cauliflower puree. It felt more like mayonaisse to me (?) The green apple salad brought a good flavour, but something crunchier would be a better pair to the soft scallops.

4 Likes

For $368++, diners will get 2 whole Boston lobsters, 2 whole squid and tons of prawns, snow crab legs, scallops, black mussels and flower clams — enough to feed 6 - 8 people. They also have the smaller size at $188++ for 3-4 pax. Beneath the treasure box were sauna stones that continued to steam and keep these seafood warm. One can definitely taste the freshness and sweetness of these seafood gems, and even dip them into four diffferent sauces (Hong Kong Steam Sauce, Garlic Chilli, Black Bean Chilli and Gan Xian Sauce) or the super addictive belachan chilli (which I dip everything into!). Seafood lovers, you'll definitely love this!

3 Likes

Creamy sweet US oysters made better with a dash of lemon juice and tabasco. Rather too creamy and smooth for me, but oh man, I can never resist oysters.

6 Likes

Served with highly addictive seaweed brown butter and topped with tobiko, this starter was surely packed with a strong ocean flavour. But fret not as the yuzu mustard ricotta beautifully balanced the dish with a refreshing slight tartness. I wished there were some toasts to wipe the butter clean because it was just too good to be wasted.

5 Likes
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