Video
Telephone
6466 0833
Opening Hours
Today
06:00 - 23:00
Mon - Sun
06:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Located at the void deck of a HDB block in Toh Yi area, this simple coffee shop hosts extraordinary tze char (zi char) dishes. the owners ensure the highest quality of ingredients are being used, and that taste is perfected according to their gourmet tongues.Their dishes are priced reasonably, and there's a wide variety on the menu to choose from. The food here also possess good "wok air" (known as "wok hei") in Cantonese, meaning that the combination of skills and fire - something like that. You can taste it in the dishes here definitely.They started us with Steamed Squid with Golden Garlic (SGD$25.00 for medium), a rather unique way of eating squids - the only other times I get to eat steamed squids are at home, prepared lovingly by the Mom. Anyway, these squids here are chewy, soft, springy, all in one, infused with the flavourful gravy and golden garlic.The Prawn Paste Chicken (SGD$8.00 for small), more commonly known as "Har Cheong Kai" is another delicacy on its own - crackling skin flanking tender chicken flesh within. The skin was sapid with prawn paste flavour, smelling and tasting like prawn crackers literally, making it utterly delicious.Following that, we had Pork Ribs (SGD$30.00 for large). Upon contact with the teeth - the sweet honeyed exterior gave way gently to succulent flesh, every bite was a luscious treat, every mouthful reaped deliciously sweet and smokey meat that was very easy on the teeth. It was almost melty - another dish well executed.Next, Salted Egg Prawns (SGD$25.00 for medium) made its way into my heart as well, noting that I am a huge fan of anything-salted egg as well. The entire prawn was fried so crispy, that the shells were edible. I love this kind of crispiness! Accentuating the natural sweetness of the prawn flesh is a thick coating of salted egg, strongly aromatic and filling the palate deliciously. I had 2-3 of this but could easily have jsut finished an entire plate of this on my own - oh but to add on, this level of deliciousness is only attainable when the restaurant uses fresh prawns- so the texture of these prawns were testimonials on their own.The Hong Kong Steamed Red Grouper (SGD$56.00) is also drenched in a pool of nectarous sauce, boosting of luscious fresh, flakey flesh that is soft, springy and simply lovely on the tongue. Freshness is the most vital element in these steamed fish, and this dish was able to present that element well.For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2015/09/media-invite-dinner-at-7th-mile-seafood.html
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Tried a couple of dishes during various occasions:- Crab bee hoon: crab was very big and they cracked open the shell to let the flavour permeate into the bee hoon. Bee hoon was cooked dry style so the flavour was not lost into the soup, for eg. Disadvantage- the shell was too thick to break open, was eating this at home so had to use a stone pounder to break the shell. $70- Speciality pork ribs: nice but a bit sweet and has a lot of fat. Big servings- Marmite pork ribs: couldn't really taste the marmite, it was just very sweet. big servings- Seafood tofu: we enjoyed the generous servings of sea cucumber and fish maw for just $18. Nice and flavourful on a whole- Sotong: serving a bit small, served with soya sauce and garlic. was okDishes were a tad salty but on a whole very satisfying.
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