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2016-02-19
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Reservations are highly encouraged if you're dining, especially at peak periods. Reports of bad/slow service are rampant, so best tamper expectations, and develop a Buddha-like patience. Or just dine during weekday lunches.Seafood is the order of the day, and you'll do well to get the Boston lobster and Alaskan king crabs. Skip everything else if tummy space is limited, as the cze char here is fair but not particularly memorable.We had:1) Sauteed Scallops with Asparagus in XO Sauce ($20 for smal
Seafood is the order of the day, and you'll do well to get the Boston lobster and Alaskan king crabs. Skip everything else if tummy space is limited, as the cze char here is fair but not particularly memorable.
We had:
1) Sauteed Scallops with Asparagus in XO Sauce ($20 for small): decent albeit forgettable, a lovely contrast in soft and crunchy textures, and lively in spice.
2) Spicy & Sour Szechuan Soup ($10 for small): surprisingly refined for a neighbourhood seafood joint such as this.
3) Hongkong Steamed Giant Garoupa ($38) was unexpectedly done fillet-style, and it was a smidge overcooked. In any case, the fillets were still slightly bony. I suspect this would have been much better left whole.
4) Alaskan King Crab in Pumpkin Cream Sauce ($138 per kg): absolute must-try and fantastic. The salted-egg yolk accent was a savoury, and decadent, counter to the sweetness of the pumpkin, and curry leaves and chilli specks lent a subtle heat to the velvety sauce. Seriously the best salted egg yolk sauce ever. We wiped this clean off.
5) Alaskan King Chilli Crab: heady with spice, and complementary to the incredible sweetness of the crab. Once you've had Alaskan king crabs, you'll never want their Sri Lankan cousins anymore; I haven't been able to look at Sri Lankan crabs the same way since. A telling factor to how amazing these are: a girlfriend who's mildly allergic to crabs and has to take anti-histamines before indulging, didn't break out in hives even though she ate several crab legs.
6) Boston Lobster Noodles: sweet with the essence of the shellfish. Excellent stuff.
Pictures are at http://thehungrybunnie.blogspot.sg/2016/01/chin-huat-live-seafood.html
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