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Introduction
Where gourmets gather for the the best of culinary creations, the most robust flavours and the freshest of quality ingredients. Where celebrants gather for milestone jubilees, daily triumphs or simply, good food.
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Opening Hours
Mon - Sun
11:30 - 14:30
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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For pictures and full review, pls visit:http://madamechewy.com/2015/08/08/tao-seafood-asia/If you’re after affordable seafood in a setting of chic refinement, look no further! TAO Seafood Asia, located Asia Square Tower 2, is currently my family’s favourite venue to get our crab fix. Apart from crabs, the family-run restaurant offers some excellent seafood items that almost made it seem like you’re dining straight from the sea!My first visit to TAO Seafood Asia was during a media tasting event. I was so impressed, I took my in-laws there for dinner and they too, fell deeply in love with the quality ingredients and skillful execution.We kicked start our meal with a plate of delectable Crispy Fish Skin with Salted Egg($10) . Ahhh, its melody in the mouth! Unlike some restaurants that just coat the fried fish skin with salted egg yolk, TAO rendition includes curry leaves and chilli padi, which add depth and dimension to the flavour profile. This certainly did a good job of whetting our appetites!All of TAO’s sauces are whipped up in-house and the most outstanding is definitely theThai-Teochew Green Chilli Sauce, which goes well with all of the dishes in the menu.The mere thought of the White Pepper Crab ($6.80/100g) sets my heart aflame! The heavily guarded recipe is a sure winner and we were all overwhelmed by how delectable the dish turned out. Peppery and robust, this succulent crab is guaranteed to jump start your senses! Do note that this item is off the menu, but is readily available upon request.Singapore Chilli Crab ($6.80/100g) is another popular order. We alternate devouring the luscious white flesh and dipping the fried mantou into the sweet, tangy and spicy tomato chilli sauce. Lip-smackingly yummy!TAO takes pride in cooking each pot dish individually, to lock in and maximise flavours (no mass cooking). The Pot Roasted Prawns with Glass Noodles ($32) was absolutely stellar. We opted for fresh river prawns instead of sea prawns, as we prefer the former’s crunchy texture. The vibrant orange crustaceans rested on a bed of springy glass noodles, elevated by TAO’s seafood essence and cloves of garlic (hidden underneath).For a something healthier and light, go for the Pot Roasted Cod ($38), a saccharine melt-in-the-mouth fish roasted with garlic, coriander root and TAO seafood essence.The Pot Roasted Chicken Caramelised in Rice Wine ($20) is nothing fancy. Simple and genuine, it goes well with a bowl of piping hot rice~There’s something intrinsically satisfying about TAO’s Traditional Stir Fried Sambal Morning Glory ($16), aka Kang Kong. I suppose its the concoction of chillies, prawn paste, shallots, ginger and sambal, that makes this well-loved vegetable so enticing.As for sweet endings, we had smooth-textured Traditional Yam Paste with Gingko Nuts ($6) and refreshing chilled Sea Coconut with Longans ($6).There’s no doubt we’re looking forward to our next visit!
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Tao seafood is celebrating mother's day by whipping up some of Mrs Lee's favourite dishes. Yes, Mrs Lee is the wife of head chef Lee Tong Kuon and during this period, Tao seafood will be offering dishes that are well liked by the madam herself.what are the dishes? read more below! Salted egg yolk fish skin crispy fish skin married with curry leaves and salted egg yolk. More of the salty version rather than the sweet one, but it got the table salivating. Chilled drunken chicken Chicken braised in chinese wine and then chilled before being served. This dish brings back memories of traditional chinese cuisine. A hearty dish which goes well with their tao's blend of green chilli sauceStream egg with coconut juice Coconut juice in steam egg? The first time I've tasted such a unique dish and there was even crab meat inside. It was definitely lovely. The salmon roe though made the dish a tad fishy which irked me, otherwise one spoonful wasn't enough. Chef Lee's Wok Fried Prawns Dish of the night. A combination of oyster sauce, fish sauce and garlic, these huge half shelled prawns were wok fried and served pipping hot. Fragrant and tasty, that wok-hei taste was also slightly apparent.Special Orh Nee (3Hands)overall review: full review and pictures @ http://shauneeie.blogspot.sg/2015/05/tao-seafood-asia-square.html
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Red and white are the main theme colour, bright and classic furniture provides a very comfortable dining environment with private VIP rooms catered for private events. Tao Seafood Restaurant is geared towards more a fine dining with some trace of Thai cuisine combination of Teochew and Singapore origins dishes.The name “TAO” is derived from the name “Lao Tao”, a synonyms of foodies in the ancient Chinese, it is a name reflects well on their business on appreciation of great food, we are one of the “Lao Tao” that invited to review the new menu that scheduled to be launched soon.Our verdict, TAO Seafood restaurant may not a big restaurant but they are at least 15 chefs whipping out the dishes, we were surprised with the number of chefs involved but according to Adrian, this is to ensure the consistency of the quality since each chef only responsible for one to two dishes. Too many cooks may spoil the soup may have it logic.We recommend the following dishes:Crisp Fish Skin with Salted egg sauce $10TAO Signature Soup with Premium Fish Maw and Crabmeat $68Steamed lived Marble Goby (Soon Hock) with Preserved Radish – seasonal priceStir Fried Fish Maw with Prawns $44White pepper crab $6 per 100gPot Roasted Crab with Glass Noodles $45Please refer to www.ieatandeat.com for details review.
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We had the Chinese New Year set menu set for 6pax. The live poached prawns were exceptionally good that was worth getting my hands dirty for. I find that it's of good value as the set came with shark fins, abalone with oysters and fa-cai and steamed soon hock HK-style which are of good quality. We had a table of 8pax and this allowed us to try their crispy fish-skin with salted egg sauce and fried golden mushrooms as appetizers. Both are good but if you can only pick one, then go for the salted egg fish skin. A chilli crab and pepper crab was also added. The crabs we had were also polished off effortlessly. The meat was firm and succulent, didn't waste my calorie quota for that evening Nice cosy atmosphere, great for family or group gathering. Had a peek into their private room, its very cosy with velvet drapes and a chandelier. Will definitely go back soon
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