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Telephone
6635 1285
Introduction
“The Boiler” is a Southern American-inspired restaurant that serves up fresh seafood in Cajun style known as Seafood Boil. It aims to ignite your five senses by bringing back the harmonious spirit of fresh tasty seafood and unassuming dining atmosphere all under one roof.
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Opening Hours
Today
11:30 - 14:30
17:00 - 22:30
Mon - Sun
11:30 - 14:30
17:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
Recommended Dishes
The Boiler is up by Malcolm Hong, ex-banker turned restauranteur, this South American-inspired Cajun-styled seafood restaurant is concealed in Tai Seng's industrial area, near where cafes are constantly popping up nearby. The decor is rustic and minimalistic, with signal lights and simple furniture making up the interior; service is a little slow, especially during busy periods. And you would be surprised to learn that this restaurant is packed even on weekday evenings!I started with a Lychee Beerjito (SGD$10.90), an interesting concoction that uses beer in lieu of rum for this fruit-infused cocktail. I liked the refreshing flavour, as well as the luscious flavour of lychee amongst the minty taste.Fish & Chips (SGD$12.90); it was named under the "Starters" section but the portion was huge enough to be the mains itself. The battered fish fillets were crispy and the flesh was snowy and flakey. Taste was good enough without dipping of tartar sauce served on the side.Next, Prawns (SGD$16.25 for 200g) in Pepper Butter sauce. Prawns were fresh with firm, springy flesh and sweet in their natural taste, enhanced dramatically with the spicy pepper butter sauce. The sauce was so good, we drank it like broth .For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2016/01/dinner-at-boiler-louisiana-seafood-beer.html
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DO NOT EAT HERE IF YOU DON'T WANT TO GET YOUR HANDS DIRTY. You have been warned!*Pros* The food is decent. The taste of the seafood in a bag is definitely cajun, and well marinated with the works. One whole bag (I can't remember which one I got) had enough crabs, prawns, mussels, cockles, corn and sausages enough for two to share. We also had the boston lobster (the price was on special!) marinated in garlic butter. The mid-joint wings was also pretty decent!*Cons* Missing mallets! Mallets would be helpful, especially for the lobsters! And perhaps extra wet-wipes and napkins? How about putting a kitchen roll at the table?And what happened to the root beer? Cajun-style seafood dinners demand either beer, or root beer if you are driving... And I was driving. The waitress told us that they used to carry root beer, but stopped due to low demand. She also told us a few things were no longer on the menu due to pricing costs, including the every popular lobster-sicle.Recommended: The Works Sauce, no matter what seafood you are getting! The bags are good value.The removal of some essential items that make it a truly Louisiana experience was pretty sad, as I have experienced authentic US cajun before and unfortuately this was a derivative of the actual thing. But more importantly, which I hope the owners can probably read this, is that the marinade could possibly use a little stronger taste. The seafood is well marinated, but the cajun flavor I feel wasn't strong enough.Overall, knowing that the restaurant is new, I'll give them a thumbs up for their effort, and hope that they can improve the authenticity and overall feel of southern-style seafood!
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Run by bankers-turned restauranteurs, The Boiler is an Louisiana style Seafood restaurant located in the most unthinkable place-Tai Seng Industrial area. But the location doesn't seem to matter at all, given that it was brimming with diners on a weekday night of our visit. First up, we kicked off the lobster relvery with the Live whole Boston lobsters that are available in three different sauces. The Works (spiciness ranging from mild to raging hot), Garlic Butter and Peppa Butter. The Works is piquant with an assam-like tang, but not too spicy. With lobsters shipped in daily from US, the taste can hardly go wrong. Sweet and not overcooked, the chunky fleshes might be a hassle to remove from the shells at first but all efforts were rewarded when you mopped down with the sauces. But we soon found out that it's got more to offer than the lobster. Pick from brown crabs, prawns, mussels, clams and then choose your sauce. That said, the heartiest way to round off the evening is to feast on the Boiler's Bombdiggity Bag ($139/4); literally a seafood bomb filled with everything including sausages, corns and some deep-fried mantou buns at the side for soaking up the juices. The starters were overall quite impressive too. The Louisiana Spicy Mid Joint Wings ($8.90) were zappy with a nice sour kick that makes you grab for more. The Southern Chicks and Waffles ($9.90) had plenty of crisp, not only in the chicken but more importantly in the waffles that were drizzled in maple syrup. I shy away from the Bacon Shrimp ($11.90) in smoky Hickory sauce because they were too salty. As for the Fish & Chips ($12.90), it's a classic in its own league. The fish stayed moist and piping hot within a light, crunchy batter. The Signature Lobsicle ($15.90), aka lobster on Popsicle, might be safer in the Boiler instead of the deep fryer as they were too chewy.Business was so good that the chocolate molten lava cake ran out of stock and so we settled for the C.B.D, a pungent pun on the business district of Singapore because it stood for Crispy Banana Durians. Forget about the Bananas were substituted by yams that night, cos the pungent durians have already stolen the limelight. As we all know, never judge a restaurant by the history or the location. Despite being opened only for a few months, it's no nonsense when it comes to the Cajun-style lobsters here. Walk in, sit down and put on the apron. We did. And we ate. We ate very well indeed. Full review: http://dairycream.blogspot.sg/2014/09/the-boiler-its-crustacean-feast.html
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