We were invited by OpenRice for this food tasting session at Uncle Leong Seafood last Saturday. It was our first time here. What a surprise to find a cluster of eating places behind Riviera LRT (PE4) station. Among them Uncle Leong Seafood Restaurant is hidden behind a Billiard Room and along the jogging track of Punggol East waterway. There is a prawning pond beside it.

Ambience

As we enter the Restaurant, you will notice there is a lots of huge crabs shells decorated around the place. It has an air-con section and a second door led to a covered outdoor patio which overlook the jogging track of Punggol.

Golden Beancurd

 

The tofu was a combination of seafood and beancurd lightly pan fried to golden brown. The texture is soft and suitable for both children and elderly folks. It look like pieces of gold bar which is Auspicious to order during Chinese New Year. To me the taste of this dish is average and dipping the tofu into the plum sauce greatly enhanced it.

Chineses Spinach with Eggs

 

The Spinach is cooked with 3 types of Eggs. The chicken Egg helps to thicken and gives a smooth gravy. The Salted egg and Century Egg gives it a contrasting taste and texture. It has crispy Anchovies sprinkle on top for added dimension.

Fortune Chicken

 

A whole spring chicken is used for this dish cooked in Chinese Herb. It has a light herb taste with lots of gravy cooked with mushroom and fish maw.

Chye Poh Steam Fish

 

The Steam Red Garoupa with Chye Poh (Preserved Vegetables) has a light Soya Sauce and sprinkle with light golden brown crunchy chye poh. This dish could be improved if more ginger is used when steaming the fish. This will help get rid of the slightly fishing taste.

Guinnnes Pork Ribs

 

The pan-fried pork ribs is tender and nicely fried with a thin batter coating. Then a yummy liquid black gold sauce made from Guinness Stout coats the pork ribs. This is one of the best Guinness Pork Ribs that I have tasted.

Claypot Crab Bee Hoon Soup

 

This dishes looks like a relaxing crab sitting in a Sauna Bath with it claws up in the air. It look pretty impressive and the taste matches it. This Claypot Crab Bee Hoon Soup has a sweet and tasty broth made from the crab and served with thick Bee Hoon. It can be a meal by itself.

Shimmering Sand Crab Delight

 

Their Signature Crab is the Shimmering Sand Crab Delight. It is a light creamy sauce made of butter, white pepper and curry leaves. It is sprinkle with oats which gives it a sandy look. This is the owner Uncle Leong's creation. I like that the sauce is not a heavy based cream and the curry leaves and oat add a nice touch to the dish.

Yam Paste and Longan Sea Coconut

 

We were served with 2 types of desserts. Yam Paste with Gingko and Longan with Sea Coconut. I found the Yam Paste too sweet, especially the coconut milk.

Service
The service could be improved if they provide finger bowls when serving crabs dishes instead of just wet tissue. They should change plates for each customer half way during the meals and not at the end of the meals.

Overall their Signature and Recommended dishes are very well cooked and executed but the other dishes we tasted were average to me. They seem to specialized in Crab dishes. I noticed one of the table nearby ordering Black Pepper Crab which looks very good. Even the boss son Jeff mentioned they do a very good Chili Crab. He was attentive and receptivity to our comments and suggestion for improvement.

As a suggestion for more business, they could create a Special Crab Banquet Menu with their Signature Crab dish and other dishes using crab meat at Reasonable Price . I am sure it will be popular with those Crab lovers in Singapore.

We enjoyed the food very much that we ordered Fried Mee Sua and Guinness Pork Rib as takeaway for our parents to try. We paid for our takeaway.

Thanks to the Generousity of Uncle Leong and OpenRice, I found another Seafood Place where I can take my family and overseas visitors.

This is one of the restaurant that I have wanted to try for a long time. A good opportunit presented itself when it was part of the dinning week Restaurant. I managed to secure a lunch booking when they open up the BMW day for public to booked.At $25++ for lunch, it was value for lunch with a choice of Appetizer and Mains. It even serve coffee or tea not like some places where we had to order expensive mineral water. This places even provide free plain water. Thumb up

The ambience is more of a bistro as the name suggested, so do not go expecting it as high end Restaurant standard. Normal day prices are reasonable with the portion size they served. The place is decorated like a cafe with simple table and chair. Food is better than Delifrance.

As there were 4 of us, we get to try the 2 different Appertizer and the 2 different Mains.Complimentary bread roll and butter was served while we wait for our 1st course.The salmon and cod terrain has a pink and white combinations sitting on top a herbed tartar sauce. The taste of fish is not fishing when eaten with the creamy white sauce. It comes with a side of salad.I prefer my choice of baked Escargot in herb. It came piping hot in a special escargot plate which has hole for the little snail. It was covered with lots of herbs that look like hot green moss. The snails were chewy and the melted hot butter herb combinations, make this appertizer a pleasure to eat.Sis ordered the Halibut Steak with Pilaf rice. The tasty and fluffy rice was served in a mini red pot and a huge portion of lightly pan fried fish to go with it. I like the slight crisp of the fish except that I find the fish too bony.The rest of us ordered Crispy Roast Pork Belly which we get a slice. It may look small but was filling for me as it came with creamy and smooth mashed potatoe. The pork was crispy and meat very tender. I really enjoy this dish.For dessert it was the yummy Opera Cake. Cake was decent even though it was simply decorated with a pocky stick.

With the recent craze in "Tau Huey" (beancurd), stalls are poping up everywhere. Mum went to old airport and bought from Lao Ban not knowing which stalls is good.The beancurd comes in a plastic tub with their brand and logo of a couple printed on it. At first bite, it taste very sweet, I suspect the sugar syrup was on top. It got better towards the bottom of the tub when the syrup sink down. It has a peculiar taste which I cannot tell what flavour it is, but I suspect the syrup is cooked with pandan leave. The beancurd was velvety smooth. The beancurd melt in the mouth.

This is one of the new celebrity Restaurant opened in Sentosa. This is a showcase of our local chef celebrity Sam Leong. It is located inside the new Hotel Equarie Hotel away from Universa Studio. The underground car park is connected. Just follow the direction for the hotel. Take the lift to the lobby where Forest is located.The decor of the restaurant is a open kitchen concept on the left of the entrance. The ceiling is decorated with a tree like wood structure.We were there to have the Restaurant Week (RW) dinner and expected the $55 menu but was surprise to find them offering a $35 discovery menu. I enquire about it and was told the more expensive menu has an extra course and we could choose either menu.We decided to stick to the $35 menu since we were still very full from the earlier RW lunch and now having early dinner. We made the right choices as we were very full when the last course of noodles were served.The 1st dish was not listed in the menu but was a piece of art and pleasing to the eye. One bite and you will be hit with a icy cold and sour sensation, which will open your appertite to the next few dishes. I do not know the name of this complementary dish but I think it is made with tomato, mandarin orange and plum wine. It was a beautiful colour combination served in a artistic bronze colour bowl on top of a beautiful white and gold leaves plate.This salt and pepper Bailing Mushroom has a light taste and the Bailing mushroom has a texture like abalone and the rocket salad was fresh.The New Zealand Cod and Spicy Egg Plant was served in an artistic and constrasting plate. The portion were small but the fish was nicely grilled and has a char taste but not burnt. I like the single pieces of egg plant which has the right texture. I guess good things comes in small portion.The last course was Ee-Fu noodle with chicken. The noodle was a generous portion but the salt level was too high for me. As I have to keep drinking Chrysanthemum tea. It was fried well with chunks of chicken and served in a artistic bowl.

The menu does not comes with tea and Chrysanthemum tea were charged at $6.80 per head before tax.

The prices is considered cheap as you get 3 courses for $35++ per person and overall the portion does not makes you hungry as the noodle is the staple. It is a palate sensory journey which is worth trying at that price.

Once again Changi Airport is having their $10 set meals for week day lunch from 12-2.30pm.

We decided to go to our favorite duck restaurant as we have not been there for a long time as it was closed for renovation.

The decor has not changed with a Mongalian theme with lanterns, carpets decorated on the wall. it also has a tent like Ger design at their round tables.For the $10 meal, you get a choice of appertizer of boiled cabbage or shredded vegetables. The main course is either seafood fried rice or herbal duck. It comes with a bowl of steam rice. You also get a glass of hot Chinese Tea.Since there was 2 of us we order one of each appertizer. The plain boiled cabbage was a healthy version with not much taste. The shredded cucumber, carrots were finely shredded and I think it is some cold dish, but it was not icy cold.

We both had their Herbal Duck which is double the amount you will get in a hawker center. We always like their duck as it comes infused with the herb Angelica and has a sweet slight bitter taste gravy which I love to spoon into my rice.

My portion of duck was slight under cooked as I found some pieces of duck hard to tear the meat from the bone.
The rest of the duck meat was tasty with the infused herb taste.

The average cost after tax and towel comes to $12 per head. Good time to try their duck if you have not tried this Restaurant.