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The UTW (“Under Ten Words”): Chilli Pomelo, Chilli Pomelo, Chilli Pomelo.

The must-orders (if any): All Chilli Pomelo items.

Summary: Blue Lotus Chinese Grill House is the newest and third Blue Lotus concept to launch after the atas Blue Lotus Chinese Eating House in Sentosa and the accessible Blue Lotus Chinese Noodle Bar at Science Park (Kent Ridge). The Chinese concept offers a selection of tapas-style plates (e.g. Hickory Smoked Honey-glazed Kurobuta Pork Belly), seafood (e.g. Crispy Fried King Prawns) and meat (e.g. Roast Rack of Lamb, Five Spices) mains, and even a selection of floral-infused cocktails (e.g. “Secret Admirer” involves rosemary and elderflower), but candidly speaking it is all about the chilli pomelo dishes at a Blue Lotus concept, with outlet-exclusive takes on Chilli Pomelo available at each of the Blue Lotus concepts. (I haven’t had the chance to put on my Sunday best and posh mink and trot to Sentosa for their crab, but have experienced mad love and infatuation after meeting the Chilli Pomelo Crab Meat & Minced Pork Xiao Long Bao at Science Park .) The chilli pomelo sauce demands attention more commandingly than product placement at a full-time blogger’s wedding, possessing both a insidiously vulcanian edge with the sweetness of rudely squirtastic pomelo all at once. With regard to the two dishes I had involving this sweet-spicy marvel, the Crab Balls hid a marvellously moist and stringy secret beneath its crusty skin, and the Australian Mussels played a wobbly, oyster-esque game.

Crab Balls with Chilli Pomelo Sauce - Blue Lotus Chinese Grill House

Blue Lotus Chinese Grill HouseCrab Balls with Chilli Pomelo Sauce ($22).

Chilli Pomelo Australian Blue Mussels with Fried Mantou ($22).

Grilled “San Bei” Pork Jowl ($26). Whilst the san bei sauce plays it very faithful, the pork jowl defies textural expectations, being all King Koil-springy tenderness with a simultaneously fatty and taut gelatinous layer not unlike an Eagle Company BMT recruit who had suddenly discovered Ritual Gym.

Signature Blue Lotus - Blue Lotus Chinese Grill HouseSignature Blue Lotus – chrysanthemum-infused gin with a touch of orange ($15).

Rosehip Collins - Blue Lotus Chinese Grill HouseRosehip Collins  – rosehip and hibiscus infused gin with freshly squeezed lemon juice ($13).

Grade: A2.

Blue Lotus Chinese Grill House
5 Wallich Street
#01-13 Tanjong Pagar Centre
Singapore (078883)


Shawn began documenting his food experiences since he started reading Law at the National University of Singapore. Initially he turned to food for solace from the rigours of university life, and food eventually became his safe haven away from the horrors of legal practice. However, it dawned on him one day that he has become sufficiently enlightened about the magic of discovering new and good food, and that it was time to share his findings with others. Instead of aligning himself with the vast sea of vanilla foodie influencer-style of writing, which would admittedly open more doors in terms of free meals and public relations love, Shawn decided to approach food writing by way of satirical humour, turning the don't-ya-wanna-eat-what-I'm-eating-cuz-I'm-a-public-figure self-importance/self-indulgent gravitas of Instagram foodie-ism in Singapore on its head and conveying his thoughts about food in a manner which is decidedly obscure at times and on others, frankly nonsensical. The rigours of legal practice and desire for a form of indulgent escape led to Shawn's second passion - experiencing and writing about new and luxury hotel properties. Secret Life of Fatbacks is an extension of Shawn's Instagram account (@Larvitar). For intellectual property reasons, he is unable to name the website anything related to the titular Pokémon character. Feel free to ask him in person what "Fatbacks" refers to. Shawn is not a professional critic, blogger or photographer. He is simply a guy who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. Shawn is presently a full-time lawyer, and when he is not premature ageing due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

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