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Telephone
6775 7348
Introduction
Chin Huat Live Seafood revolutionised the local seafood restaurant scene by allowing diners to select their catch of choice directly from the tanks. Today, Chin Huat Live Seafood continues his legacy of live seafood at affordable prices, a favourite among celebrities and connoisseurs alike, with a sumptuous menu of unique flavours and cooking styles.
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Opening Hours
Today
11:00 - 14:30
17:00 - 22:30
Mon - Fri
11:00 - 14:30
17:00 - 22:30
Sat - Sun
11:00 - 14:30
16:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
One of the best salted egg crab in Clementi. I would recommend this dish to everyone. I would recommend making a reservation so that you are ensured a table. Service at the restaurant is decent but can be improved as there are too many tables with limited waiters/waitresses.
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The restaurant was located at the ground floor of a HDB block. There was indoor air con and outdoor non air con dine in area, as well as private room. The place was packed and a bit noisy.Braised Ee Fu Noodles with Mushroom 鲜菇干烧伊面 ($11.80)The flavourful golden brown egg noodles was made from wheat flour, braised to perfection and served in dry style with mushrooms.Flavourful stir fried dish.Golden Sauce Crab 招牌黄金蟹 （南瓜汁）Seasonal PricingThe signature dish was created by Chef Niun Hock Leong and was the number one must try dish on the menu. It was served with deep fried buns ($1/ pc) which tasted when soaked up the rich creamy sauce.Hong Kong Kailan 香港芥兰 ($16)Crunchy vegetables.Home-made Beancurd with Special Sauce 家帝豆腐 ($24)A simple and nostalgic taste of home, made with chef's special sauce, served on a bed of chef's daily selection of vegetables.The beancurd although deep fried, was soft in the mouth.Steam Fish Hong Kong style 港成䒱魚, using Parrotfish 青衣鱼 Steamed in superior soya sauce, this method of preparation retains the natural flavours of the catch, allowing one to fully appreciate the tender flesh of the fish. The fish was sweet and meaty but it came at a high cost at $130.Vegetarian Fried Rice 斋炒饭 ($11.80)Fragrant wok-fried rice, tossed with chinese mushrooms and carrots.Look not bad.Roasted Chicken 脆皮烧鸡 ($24)The meat was tender and flavourful.Crispy Cereal Prawns 香脆麦片鲜虾 ($48)Crispy fried prawns coated with flavourful cereal bitsLike that the prawns were served de-shelled, with the cereal bits crispy around.Coconut Pudding 椰子布丁 ($7.80)A chilled silky-smooth pudding made from fresh coconut flesh and juice. It was served topped with a scoop of coconut ice cream. The pudding was light and smooth.For 2 tables, the bill came up to about $1008, which sounded a bit expensive considering the number of dishes ordered.
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Reservations are highly encouraged if you're dining, especially at peak periods. Reports of bad/slow service are rampant, so best tamper expectations, and develop a Buddha-like patience. Or just dine during weekday lunches.Seafood is the order of the day, and you'll do well to get the Boston lobster and Alaskan king crabs. Skip everything else if tummy space is limited, as the cze char here is fair but not particularly memorable.We had:1) Sauteed Scallops with Asparagus in XO Sauce ($20 for small): decent albeit forgettable, a lovely contrast in soft and crunchy textures, and lively in spice.2) Spicy & Sour Szechuan Soup ($10 for small): surprisingly refined for a neighbourhood seafood joint such as this.3) Hongkong Steamed Giant Garoupa ($38) was unexpectedly done fillet-style, and it was a smidge overcooked. In any case, the fillets were still slightly bony. I suspect this would have been much better left whole.4) Alaskan King Crab in Pumpkin Cream Sauce ($138 per kg): absolute must-try and fantastic. The salted-egg yolk accent was a savoury, and decadent, counter to the sweetness of the pumpkin, and curry leaves and chilli specks lent a subtle heat to the velvety sauce. Seriously the best salted egg yolk sauce ever. We wiped this clean off.5) Alaskan King Chilli Crab: heady with spice, and complementary to the incredible sweetness of the crab. Once you've had Alaskan king crabs, you'll never want their Sri Lankan cousins anymore; I haven't been able to look at Sri Lankan crabs the same way since. A telling factor to how amazing these are: a girlfriend who's mildly allergic to crabs and has to take anti-histamines before indulging, didn't break out in hives even though she ate several crab legs.6) Boston Lobster Noodles: sweet with the essence of the shellfish. Excellent stuff.Pictures are at http://thehungrybunnie.blogspot.sg/2016/01/chin-huat-live-seafood.html
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Recently i dropped by Sunset Way and explored around the area. I passed by Chin Huat Live Seafood Restuarant and my attention was caught with the big banner outside its shop featuring an affordable weekday set lunch at $11.90++ per person. Having the impression that seafood restaurant are usually quite expensive, i decided to grab hold of this good deal. The place was brightly light with banquet-like table settings. I chose the 'Seafood Horfun' set lunch. First up was the twin appetiser featuring a deep-fried battered oyster with thai chilli sauce (on the right of pic) and a crispy potato shreds coated prawn (on the left). Both were deep-fried nicely-cripsy and not oily.Next comes the hot seafood horfun. The seafood was very fresh, but overall the horfun will be better if it is more flavourful.After a healthy portion of the horfun comes my much anticpated part of the meal-dessert!The coffee serve was really pretty, a dainty cup with half-layer of coffee and half-layer of milk foam, a very satisfying combination for cuppacino lovers. Next was the 'twin dessert platter', featuring a crysanthemum jelly with bits of fruits enclosed (on the right of pic) and a very yummy mango sago cream. Both were absolutely delicious and ends off the meal perfectly!Drop by here if u r around the vicinity during weekend lunch from 11.30am-2.30pm!
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We happened to be in the area and decided to drop by to buy dinner home for the children and ourselves. I got my husband to order the fried rice for me. I am not so sure what is the name of this fried rice since there are quite a few different types of fried rice. This fried rice has a generous amount of chicken egg used, in addition to two other eggs, the duck egg and the salted egg. It is a very novel fried rice, and I loved the taste of this fried rice. Also, it is not too oily, so it is not as sinful.
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