For a more detailed review with pictures, please see http://thehungrybunnie.blogspot.com/2011/02/oversea-restaurant-restoran-oversea.htmlSuper excited when I first discovered Oversea Restaurant is opening up a branch here in SG. The Singapore branch is owned by the same people helming the Malaysian outlets and the chef is brought over from Malaysia as well. This explains why the food here is consistent with the quality at their Malaysian restaurants. Prices are relatively costly, but one way to see it is that we're saving money and time spent travelling all the way to Kuala Lumpur. Reservations are a must and as with the Malaysian original, you MUST pre-order your roasted duck and char siew.We had:1) Barbecued Pork and Roasted Duck ($20) - a must-try. This is really one of the best, if not the best, roasted meats I've ever tasted. They were unbelievably succulent, tender and well-flavoured.2) Braised Sliced Pork Belly with Salted Fish in Claypot ($16) - shavings of fatty pork belly, with lashings of a rich gooey oyster and salted fish gravy, is best eaten with steaming hot plain white rice for full effect3) Stir Fried Assorted Vegetables ($14) - eggplant, lady's fingers and baby french beans is simplicity at its best, coated in a dried shrimp and mildly spiced oyster sauce. There was a smoky goodness to the greens which walked the fine line between a fresh crunch and softened comfort
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Arriving by Bus: #57, 100, 107, 961, 980.Bus-Stop No. 014621 Bus-Stop Name; Nopp Shaw Tower Nearest Train Station; Bugis Station
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Good For
Kids-Friendly
Opening Hours
Mon - Sun
11:30 - 14:30
18:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
If you think this sort of ulu place of a restaurant is the only Chinese restaurant here therefore, making it packed and not because of their good food, you are totally wrong. This plain and simple dish of beancurd and petola is enough to make you sing a few praises. Soft and silky, the beancurd is a good attempt at bringing out a homely dish. The fried rice was nothing special but for a simple meal, it is nice enough.
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It was our family outing dinner We had a 10-course menuThe first dish served that day was their signature Char Siew!I don’t usually like to eat Char Siew cos it’s usually dry and hard But their preparation is so good that it’s soft in the inside and crispy on the outside. Literally melts in your mouth. Love the sauce they used as well.Double Boiled Dried Seafood in Supreme Soup-This soup might look really ordinary at first glance,But once I drank it, I thought it tasted unlike anything I’ve drank before. It smells really good,Has a really sweet and refreshing taste as well that makes you want to drink more of it,Contains many quality dried seafood & huge mushroomBBQ Peking Duck with beancurd skin stuffing with mushroom-The duck is really crispy and nice, sauce is wonderful… First time I ate Peking Duck with that beancurd stuffing thingy and mantou! Really unique taste.Overall, the food is really really good. For the price paid, you get quality ingredient, good standard. Some of the dishes are really unique as well and I’ve never tasted anything like these!!
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Make no mistake, this is not Cantonese food. This is Malaysian Chinese food (of which Cantonese forms a sub-group), cooked the way that a mere 3 to 4 generations ago, was the stuff of weekend family dinners, weddings and other happy occasions. But it is sanitized, in a good way. This is a lot less greasy than it used to be. Still tasty and more importantly, delivers the distinct nostalgia we've been craving.And Oversea has delivered it right to the shores of Singapore. While I've not tried their original shop in Kuala Lumpur, fans rave about that one and that the one in Singapore is a lesser cousin. But little to nothing takes me to KL, so who's complaining?Char Siu or Honey glazed roast porkThis is their piece de resistance. This is what the kind person who takes your reservations on the phone will remind you to reserve. They don't seem to be able to make enough of this. Unlike the Hong Kong versions, this is sweeter, more caramelly in taste, with edges roasted till it's charcoal fragrant and crisp. A delightful way to start especially since it's served warm.Siu Yoke or Roast belly pork with cracklingWhile some rave about this also, I was less than impressed. If you're used to having this in every other Cantonese restaurant in Hong Kong, Oversea's version is a tougher cut, with disproportionate ratios of meat to fat, and the crackling was not as crisp or aromatic as it should have been. Double boiled chicken soup with AbaloneThis was much tastier than it looked. The clarity is not to be mistaken for bland. The soup was flavorful from the chicken and abalone but surprisingly the chicken was still tender to the bite. Scrambled eggs with fish mawThis was another winner for me. Eggs were well scrambled in a style reminiscent of the old days, when banquets offering a cold dish combo platter used to have this as one of the items. Fish maw is used in place of politically incorrect sharks' fin but there was no detraction from taste. Great with the lettuce leaves that are served together as receptacles for the eggs.Steamed Tofu with dried shrimps and soyHome-style tofu, period. A good quality soy that was slightly sweet made for a good sauce. Otherwise ordinary, since it is a piece of cake to reproduce this at home, especially since the imprinted edges suggested that all you have to do is lift it out of the box in which it was packed.Eggplant and fish cake in claypotThis was just plain tasty and perfect to down a bowl of steamed rice with. The addition of little rounds of fish cake was an interesting twist to the classic version but the bouncy pieces made for an interesting crunch to the dish. Tofu with ShrimpsWe lamented the use of such big prawns in this dish since they were tasteless and failed to impress as a result. The sauce was created from shrimp roe, and a fair bit of it at that, but lacked a shrimpy robustness about it. A far cry from Joo Heng's version. The only element which won here were the tofu pieces. Very smooth, and encased in what tasted like an egg-based casing, that was well deep fried.Steamed Patin (Catfish) with minced gingerThis is a great fish to eat, if you like fatty fishes. The Omega 3 content is probably sky high and makes for an easy fish to steam since you don't have to worry about overcooking it. The only unfortunate part of execution was that all you can taste is the ginger. Granted, if you like ginger, you will love this. However, I'm not a huge fan, and would have preferred a little more fish to come through.Stir fried Kailan in ginger and chinese wineVegetables used were good quality. A teenage Kailan that made for perfect crunch and sweetness where florets meet leaves. A light ginger and Huadiao wine sauce enhanced.Chilled honeyed sea coconut and longansDessert was quite blah. It was refreshing, but again something you can create out of a couple of cans of honeyed sea coconut and longans. The lemon wedge was the twist that cut through the cloying canned syrups.While some comment that Oversea is pricey for what it is, and they're not far off, but in this day, where this style of food preparation is few and far between in Singapore, it is probably still a steal since it's all about instant gratification and not having to speed down the North-South highway for 3 hours to get the same thing for less.For the original post and photos, visit edeats.blogspot.com
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