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2012-11-19
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We were invited by OpenRice for this food tasting session at Uncle Leong Seafood last Saturday. It was our first time here. What a surprise to find a cluster of eating places behind Riviera LRT (PE4) station. Among them Uncle Leong Seafood Restaurant is hidden behind a Billiard Room and along the jogging track of Punggol East waterway. There is a prawning pond beside it.AmbienceAs we enter the Restaurant, you will notice there is a lots of huge crabs shells decorated around the place. It has
Ambience
As we enter the Restaurant, you will notice there is a lots of huge crabs shells decorated around the place. It has an air-con section and a second door led to a covered outdoor patio which overlook the jogging track of Punggol.
The tofu was a combination of seafood and beancurd lightly pan fried to golden brown. The texture is soft and suitable for both children and elderly folks. It look like pieces of gold bar which is Auspicious to order during Chinese New Year. To me the taste of this dish is average and dipping the tofu into the plum sauce greatly enhanced it.
The Spinach is cooked with 3 types of Eggs. The chicken Egg helps to thicken and gives a smooth gravy. The Salted egg and Century Egg gives it a contrasting taste and texture. It has crispy Anchovies sprinkle on top for added dimension.
A whole spring chicken is used for this dish cooked in Chinese Herb. It has a light herb taste with lots of gravy cooked with mushroom and fish maw.
The Steam Red Garoupa with Chye Poh (Preserved Vegetables) has a light Soya Sauce and sprinkle with light golden brown crunchy chye poh. This dish could be improved if more ginger is used when steaming the fish. This will help get rid of the slightly fishing taste.
The pan-fried pork ribs is tender and nicely fried with a thin batter coating. Then a yummy liquid black gold sauce made from Guinness Stout coats the pork ribs. This is one of the best Guinness Pork Ribs that I have tasted.
This dishes looks like a relaxing crab sitting in a Sauna Bath with it claws up in the air. It look pretty impressive and the taste matches it. This Claypot Crab Bee Hoon Soup has a sweet and tasty broth made from the crab and served with thick Bee Hoon. It can be a meal by itself.
Their Signature Crab is the Shimmering Sand Crab Delight. It is a light creamy sauce made of butter, white pepper and curry leaves. It is sprinkle with oats which gives it a sandy look. This is the owner Uncle Leong's creation. I like that the sauce is not a heavy based cream and the curry leaves and oat add a nice touch to the dish.
We were served with 2 types of desserts. Yam Paste with Gingko and Longan with Sea Coconut. I found the Yam Paste too sweet, especially the coconut milk.
Service
The service could be improved if they provide finger bowls when serving crabs dishes instead of just wet tissue. They should change plates for each customer half way during the meals and not at the end of the meals.
Overall their Signature and Recommended dishes are very well cooked and executed but the other dishes we tasted were average to me. They seem to specialized in Crab dishes. I noticed one of the table nearby ordering Black Pepper Crab which looks very good. Even the boss son Jeff mentioned they do a very good Chili Crab. He was attentive and receptivity to our comments and suggestion for improvement.
As a suggestion for more business, they could create a Special Crab Banquet Menu with their Signature Crab dish and other dishes using crab meat at Reasonable Price . I am sure it will be popular with those Crab lovers in Singapore.
We enjoyed the food very much that we ordered Fried Mee Sua and Guinness Pork Rib as takeaway for our parents to try. We paid for our takeaway.
Thanks to the Generousity of Uncle Leong and OpenRice, I found another Seafood Place where I can take my family and overseas visitors.
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