Hong Kong steamed giant grouper from Diamond Kitchen. Not sure what aquatic kinfolk eat in Hong Kong waters but aside from being giant, the grouper tasted remarkably meatier and chewier than its brethren elsewhere. The skin itself should have its own Kinohimitsu endorsement deal – your face would in all…
Garlic steamed bamboo clam from Diamond Kitchen – Scottish bamboo clam, glass noodles, enoki mushrooms, water chestnuts, Hong Kong steamed sauce, and crispy fried garlic. While there were disappointingly no kilts in sight, the clams were soft and chewy with only the faintest of that distinctive and sometimes divisive clammy…
Tom Yum Seafood Pasta from Rise & Grind Coffee Co. – squid, fish, shrimp, creamy tom yum sauce, nori. I have had overrated interpretations of this dish elsewhere which left me cold, but here my breath (and all sensation in the lips) were taken away rapidly. The creamy tom yum…
Bang Bang Prawn Pasta from The Prawn Star – warm cappellini, mayonnaise, chilli and lime. Like the spiritual Thai sister of the Fried Meesua with Kimchi Purée from Gastrosmiths. The oily strands of sweet and spicy capellini are so slurpsome and full of flavour, they steal the spotlight from the…
All-Hands-On-Deck Seafood Platter ($98) from The Prawn Star – seafood grilled in kimchi-miso butter. Some of the clammed seamen petulantly refused entry and, when forcefully seized, even flung sand in a rowdy show of temper, but the lobster and prawns were reliably good and the nicely smoky bread went wonderfully…
Chirashi Teishoku set from Chirashi-Tei. Despite looking rather The Sushi Bar and Chikuwa Tei/Manzoku-esque with its thick cuts, this was like one of those Louis Vuitton bags from a back alley car boot that look damn legit from afar but up-close you can see the uneven stitching and detect the…
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…
Lobster cappuccino & brandy with juniper foam from Violet Herbs. Essentially a thick, creamy and savoury lobster coffee which leaves a lingering layer of lobster wealth on your lips. 3.7/5 [This was a hosted meal, courtesy of Violet Herbs.] Violet Herbs 81 Tras Street Singapore 079020