I Am Legend (已結業)

4.5

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裕廊東

清真食品美食廣場

Fish & Chips

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$10.9

umakemehungry

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For more food reviews, visit www.umakemehungry.comI Am Legend is housed in the food court of The Big Box at level 3. With The Big Box as Singapore's largest mega Warehouse Retail Mall, enjoy shopping and dining there as you will feel spacious with great ceiling height.No doubt Seafood Aglio Olio was the first dish served out of the kitchen, its assortment of seafood had drawn a closer attention on us. They are just never too stingy with the prawns, sotong (squids) and baby scallops used. The dis

For more food reviews, visit www.umakemehungry.com

I Am Legend is housed in the food court of The Big Box at level 3. With The Big Box as Singapore's largest mega Warehouse Retail Mall, enjoy shopping and dining there as you will feel spacious with great ceiling height.

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No doubt Seafood Aglio Olio was the first dish served out of the kitchen, its assortment of seafood had drawn a closer attention on us. They are just never too stingy with the prawns, sotong (squids) and baby scallops used. The dish came to us in watery form which was an unusual sight as compared with the past Aglio Olio we had elsewhere. Nevertheless, it had a good spicy taste that perks up the dish.

For those with low spicy tolerance, do remember to make your friendly request to reduce the level of spice.

I Am Legend threw me a surprise with this item on its menu. Pretty well grilled eggplant that still retain the moist and sponginess even after going through the heat. Presentation looked unappealing with hints that it might be soaking up most of the oil which deters healthy eaters from having them. Though mozzarella Cheese with pesto sauce were part of this make, i still find the dish lackustre.

The truffle fries could not make justice to its price tag. There were little or none truffle fragrance since it was served. This finger food was plain usual leaving the only highlight with shaved Parmesan cheese topping up the fries.

The pleasing rich look of the the Salted Egg Yolk was tempting enough for salted egg yolk lover like me.In fact, this dish will permanently be in the menu from 29th February. Chef personally explained that he made use of quality salted eggs from China, Vietnam and Taiwan. He had also added that these eggs were fermented for 3 days as a preparation to the dish.

A generous amount of creamy salted egg coated prawns together with consistent texture of spaghetti was stomach warming. The use of curry leaves and bird-eye cut chilli had spiced up a little for the pasta. It's decent enough and of course there are better ones out there.

Salted Egg Yolk Pasta

For those who shared that thought of not ordering grilled fish from the Western Stall in Food Court, its time to make a change. Yes, it might be a little cumbersome to deal with fish bones but its all worth the trouble. Looking at the creased on its skin and its awesome taste from the brown savoury sauce, they were good to satiate your appetite. Having squeezed lemon juice to reduce the fishy taste, the grilled fish was perfect in its tangy, sweet taste coupled with a few slices of pineapple.

Making the table of us happy will be their Fish & Chips from the Dory Fish. With their home-brand Tatar Sauce that was a tad spicy to balance out the greasiness on these 3 big pieces of Fish remained good enough to keep the smiles on our faces. The battered layer was crispy and not too thick which led to a direct good bite from the golden layer into its chunky meat pieces while the sides like the fries & coleslaw were just ordinary.

The smell from the charred mutton chops had already gave the dish away without us further guessing the items on the plate. These mutton chops were marinated before hand and one can really taste the "herby" flavours in it. Lamb chop is quite a heaty dish to me and I have to limit my intakes of this dish after all the Chinese new year goodies especially when the dipping sauce is black pepper. Though, it looked overcooked, the color of the lamb chop was not equivalent to the toughness of the meat. It remained as tender as what mutton chop is. Replacing the original sides with onions rings was seen as a good alternative as they were no typical flour batter without much taste of onions. Over here, its definite that you get to bite on the real onions no matter which piece you choose!

Hits and Misses, given such Western Fusion Food sold in Food Court, standards were not bad and pricing is relatively cheaper, moreover serving is hearty. Since the actual launch of the dishes is on 29 Feb, they still have time to adjust and perfect the dishes. Do give this "Legend" your support!

Last but not least, thanks OpenRice for the invitation.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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http://www.umakemehungry.com/2016/02/i-...

Alamakgirl

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Tonight I was being invited to a food tasting at this place which was organized by OpenRice. The place was located within the Yummy Box - Food Court at level 3 of Big Box. The food court was quite big in size with a seating capacity of 800 people.Currently the outlet was still in soft launch. It offers atas, resturant style western dishes, but priced in pocket friendly prices. Come 29 Feb 2016, the outlet will be launching a new menu with 15 new items on board.The outlet was managed by chef Emil

Currently the outlet was still in soft launch. It offers atas, resturant style western dishes, but priced in pocket friendly prices. Come 29 Feb 2016, the outlet will be launching a new menu with 15 new items on board.

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The outlet was managed by chef Emil Fahmi Hisham who used fresh seafood, daily bought from downstairs. So do remember that the menu would be subjected to the available of seafood.

Truffle Fries ($8.90)
The truffle oil smell was a bit faint. The fries was served with shaved parmesan cheese. The fries was quite crispy and moist inside but I wish for a stronger smell of truffle.

Seafood Aglio Olio ($11.90)
There was lots of assorted seafood such as squid, prawn, clam, mussel in this dish. As the seafood were bought daily from stalls at downstairs, what seafood being used will be depend on which seafood would fresh on that day. I felt the dish was a bit too wet. One even commented that it was more like a seafood version of Hokkien Mee.

Salted Egg Yolk Pasta

Salted Egg Yolk Pasta ($15.90)
The sauce was freshly made in house, fermented for 3 days, and used salted eggs sourced from Vietnam, Taiwan and China. Plus point there was lots of juicy meaty prawns in this dish. However I felt the the curry flavour was a bit stronger than the salted egg yolk taste in the sauce.

Grilled Aubergine
Topped with mozzarella cheese and sun dried tomato pesto.
The dish was nicely grilled with the inside soft and moist, although I would prefer more cheese to give it a nice long stretch.

Fish & Chips ($10.90)
The dish here used the commonly well known Dory fish, coated with slightly spicy batter. Compared to the other dishes, the serving portion for this was much bigger, which made the rest of us quite happy. With 3 big pieces of battered fish, it was served with fries, coleslaw and tartar sauce. The battered fish tasted quite good, being meaty and chunky, and went quite well with the buttery tartar sauce.

Grilled Fish ($15.90)
The dish used a garoupa fish (600-700 grams), which was freshly bought on that day from downstairs. It was served on a bed of shredded cabbage in a hotplate, and topped with the in-house made Legendary sauce, juicy pineapple cubes. Although being served on hotplate, the meat of the fish remained moist, juicy and buttery, instead of being dry and tough. Quite a surprise for all of us. It was the best dish of the tasting meal.

Lamb Chop
The dish would be served with fries in the new menu. As we had been already served with fries in a number of dishes, the chef decided to swap the fries for onion rings which was a great move. Although the lamb chop looked a bit too charred, I could slice the meat easily. Inside it was quite juicy and tender, with a hint of gamey taste. The meat tasted great with its slightly seasoned taste minus the charred bits. It was served with a well made black pepper sauce, which I felt was a bit too overpowered. The sauce itself tasted not bad, but together with the meat it was way too salty. The onion rings was the real deal. Thinly coated with the crispy golden brown batter, it was crispy outside, while the onion was soft and buttery inside.

Overall the food was not bad but improvement would be needed in order to make an impression in the already crowded food scene. Food was served quite fast. Another thing which I noted the food court looked rather quiet with thin crowd during peak dinner period, which was quite a big different from the popular shopping malls across the street. Maybe business would be better during weekends I hope.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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