Fiery Pan Seared Seabass with Clams from The Fickle Mussel. The seabass was wonderfully cooked and flaked most gracefully, but the peanut sauce-esque sambal was as fiery as an extinguished cigarette thrown into a CBD dustbin nine days ago, and the clams – presumably used to prop the seabass and…
Seafood Stew from The Lokal – red snapper, venus clams, prawns, squid, fregola sarda and toasted sourdough. Essentially how it would taste if a bajillion clams were strapped to life essence extraction machines and all their flavour distilled into a small pool on your plate. The stew itself was supremely…
Stir-fried coral clam with asparagus in “Lao Gan Tie” sauce. Essentially the springiest, boingggggiest and chewiest sotong ever, with asparagus texturally countering the softness with its hard crunchiness, and the signature Royal Pavillion’s old grandfather lending its spicy, aromatic body fragance to the occasion. 4/5 This dish is part of…
Crabmeat vongole linguine – succulent white clams and crabmeat cooked with spices and linguine. The crabmeat bits were deliciously salty and really soaked up the fragrant oil, being nicely firm and substantial instead of anorexically shredded. However, images of old-school 20 cent country erasers kept flashing in my mind as…
Zuppa di Mare – seafood soup concocted with prawn, clam, mussel and squid in spicy tomato sauce, white wine and basil leaves. Thick, rich and comforting. The soup tasted like a ménage a trois between canned sardine gravy, chilli and tomato, so steamy and explicit that the clams were left…