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2013-03-24
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Seafood Paradise's outlet at the Singapore Flyer is the most well appointed among its four outlets. Coupled with its central location and pocket friendly prices of its ala carte dishes, even diners with reservations can expect to wait awhile to be seated on weekends and holidays.If I am to order just one dish to go with rice, it has to be their signature Fish Head Curry Casserole $18++ which is available only for lunch on a while stocks last basis. The fresh red snapper fish head is cooked to a
Seafood Paradise's outlet at the Singapore Flyer is the most well appointed among its four outlets. Coupled with its central location and pocket friendly prices of its ala carte dishes, even diners with reservations can expect to wait awhile to be seated on weekends and holidays.If I am to order just one dish to go with rice, it has to be their signature Fish Head Curry Casserole $18++ which is available only for lunch on a while stocks last basis. The fresh red snapper fish head is cooked to a family recipe with lots of coconut milk, okra, eggplant and deepfried beancurd pockets (taupok), making it a balanced one dish meal with protein and fibre. The rich and scrumptious gravy goes perfectly with a bowl or two of piping hot plain rice, or with a basket of deepfried Chinese buns (mantou) to mop up the concentrated gravy. The casserole is served atop a portable stove to keep the curry simmering and any (unlikely) fishy smells at bay. The portion is big enough for three or even four diners if no other dishes are ordered. However it can serve up to eight to ten aif other meat and seafood dishes are ordered as well.
We ordered the prawn roll (ngoh hiang) $8.90++ and the cuttlefish with kangkong $14.90++ as appetizers to be shared among the four of us. Together with the fish head curry and rice, we had a very satisfying meal.
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