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2013-06-08 120 views
This is the only Seafood Paradise outlet that is open throughout the day including the mid afternoon from 3-6pm which is usually the rest time for staff of Chinese restaurants.Probably because Changi Airport requires its tenants to operate throughout the day including public holidays like the first two days of Chinese New Year. Good for people who wake up late or have morning activities that end late, so they dont do lunch till 3pm or later.Fish head curry served in a claypot is one of Seafood P
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This is the only Seafood Paradise outlet that is open throughout the day including the mid afternoon from 3-6pm which is usually the rest time for staff of Chinese restaurants.Probably because Changi Airport requires its tenants to operate throughout the day including public holidays like the first two days of Chinese New Year. Good for people who wake up late or have morning activities that end late, so they dont do lunch till 3pm or later.

Fish head curry served in a claypot is one of Seafood Paradise's signature dishes, available during lunch hours only. At the Airport's T2 branch this means the dish can be ordered anytime up to 5pm. Assam curry fish head has been taken off the menu, leaving only the regular lemak curry fish head. Price has gone up to $28++ per casserole, which is now served without the table top stove that was used in the past to keep our curry simmering away and kept it steaming hot throughout our meal.
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The curry contains half of a market fresh 'ikan merah' fish head which is cooked to the restaurant's secret 'nonya style' in-house recipe. The curry gravy is rich, spicy, hearty - perfect with piping hot plain rice or with their mantou ($2.80++ per basket of four pieces). This is a perfect one dish meal as the curry contains eggplant, okra and dried beancurd puffs or 'taupok'. This time around the quantity of veggies has shrunk and a new ingredient added to the curry - deep fried dried beancurd sticks or 'tau kee'. IMO they should have stuck to the original recipe. The deepfried tau kee added lots of oil to the curry gravy making it ultra sinful and way too greasy - look at the copious layer of red oil floating on top of the casserole.

While we were at the restaurant during the off peak hour of 3-4pm with few customers and no shortage of foreign born staff, service was inattentive. Soiled plates were not replaced and empty glasses were not topped up even though there were a few waitresses hovering around our table discreetly chatting among themselves.

Price for the fish head has gone up, service levels dropped, quality of the curry down...we'll pass the curry at the T2 branch next time. Prefer to patronize the Defu Lane flagship restaurant where the staff are attentive, friendly and helpful.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-06-08