Weekend Stay and Seafood Buffet at Harbour Café of Traders Hotel, Puteri Harbour, Johor, Malaysia

Singapore is just a causeway apart from Malaysia, which explains high figures of Singaporeans travelling into Malaysia –some just for makan (eating) or a day of shopping in Johor Bahru. I myself travel to Johor Bahru frequently, mostly for the enticing food.

In desperate need of a holiday, away from home without having to board a plane, Malaysia makes an ideal destination. Puteri Harbour is a destination in itself. Spend a weekend at this peaceful and tranquil locale booming with restaurants, retail outlets and popular attraction Sanrio Hello Kitty Town (its first outside Japan).

Easily accessible from Singapore’s Tuas and Woodlands checkpoints and only 20 minutes from Senai International Airport, Traders Hotel at Puteri Harbour offers comfort with 283 rooms in total. Continue reading

“Crab it your way” at Ah Hoi’s Kitchen

Prickly Piquant Crab

Poolside dining, barbecued seafood, meats, and fresh, succulent crabs –this, amidst lush greenery in the premises of Traders Hotel Singapore, smacked in the Orchard Road precinct.

The ambience of Ah Hoi’s Kitchen is deliberately casual, minus the sloppy and rowdy aspects, open-air – meaning no air-conditioning – with both indoors seating and outdoors at the patio.

Steamed Sri Lankan Crab – crab steamed with old ginger and ‘hua diao jiu’ (Chinese wine)

Ah Hoi’s Kitchen rolls out a “crab it your way” promotion offering Sri Lankan crabs prepared in 12 different ways, featuring four crab dishes a week, rotating every three weeks:

Menu one: Crab Congee (crab and congee cooked in superior stock and topped with crab roe), Crab Beehoon (beehoon or vermicelli wok-fried with crab, sun-dried shrimps and Tianjin cabbage in a superior stock), Mumtaz Crab (crab curry of mild cashew nut and tomato coulis, served with local baguette), and Udang Geragau Crab (crab wok-fried with dried shrimps, Thai basil and chilli.

Menu two: Crab Noodle (crab and rice noodles in a creamy superior broth), Crab Almondine (crab wok-fried with crispy almond and cereal crumb), Crab Tau Cheo (crab cooked in a tangy yellow fermented bean sauce) and Crab in Coconut Juice (crab cooked in young coconut juice with hints of kaffir lime and chilli padi).

Menu three: Crab Salted Egg (crab cooked in salted egg yolk sauce), Steamed Crab (crab steamed with old ginger and ‘hua diao jiu’), Crab Kaffir Lime (crab dusted with kaffir lime soil and slow cooked over charcoal embers), and Prickly Piquant Crab (crab wok-fried with Sichuan pepper, pickled garlic and citrus salt).

Sri Lankan Crab Beehoon

The Sri Lankan Crab Beehoon earns my vote. Beehoon (vermicelli), originally a poor man’s food, has been elevated to a point of no return in the flavour department. In case you were wondering where the vermicelli got its flavour from, it’s been tossed with crab, sun-dried shrimps and Tianjin cabbage and stepped in superior stock till the flavours are well absorbed. The degree of wok-hei fragrance reaches its peak in this dish –tremendously well executed. Continue reading

The Ultimate Crab Feast at Plaza Brasserie, PARKROYAL on Beach Road

Curry Crab

The annual crab buffet feast is back at Plaza Brasserie of PARKROYAL on Beach Road. This year, it coincides with Father’s Day, spanning from 13 June to 27 July 2014. Taking things up a notch from previous years, the buffet spread of crab dishes expands to a whopping 27, including freshly prepared whole crabs in 14 different styles, all of which are available daily throughout this period for your ravenous picking (i.e. non-rotational!). Continue reading

Singapore hosts its first Sustainable Seafood Festival (8-15 June 2014)

Judging by amount of seafood Singaporeans consume in a year –over a whopping 140 million kilogrammes a year – it is an undeniable fact that Singaporeans enjoy eating seafood. What if there comes a day when our favourite seafood ceases to exist?

Did you know that 90% of the world’s oceans are fully exploited and overfished? With increasing demand and decreasing stocks, it is estimated that seafood stocks will collapse by 2048 if the consumption and fishing rates persist. Blame overfishing (fishing out of the sea faster than species can reproduce), destructive practices, by-catches and illegal fishing if you must, but do your part by opposing such practices. Choosing the products you purchase for home-cooking wisely and supporting dining establishments that are advocates of sustainable seafood are the first steps you can take.

To heighten awareness about sustainable seafood consumption among the general public and within the food industry, World Wide Fund for Nature Singapore (WWF-Singapore) partners with Marine Stewardship Council (MSC) to inaugurate Singapore’s first ever Sustainable Seafood Festival. During the festival, from 8 to 15 June 2014, the public can look forward to exclusive offers and promotions centred on sustainable seafood at participating restaurants, hotels and retail partners. Continue reading

Treasures of the Sea at Plaza Brasserie, PARKROYAL on Beach Road

I’ve been to Plaza Brasserie at PARKROYAL on Beach Road several times now, and have tried their seafood promotions in 2012 and 2013. My all-time favourite at this buffet restaurant would be the live station where varieties of fish are cooked a la minute. Think: unlimited servings of steamed sea bass, red grouper and fish head curry.

Steamed Sea Bass in Hong Kong Style

Fish Head Curry

Sea salt-crusted Salmon with Bread Stuffing

This year, seafood indulgence has been taken up a notch. Four variations of Norwegian salmon will be served throughout the Treasures of the Sea promotion, from 14 March till 30 April 2014.

Salmon Wellington

Discriminating palates will approve of the dexterously baked Salmon Wellington (moist salmon encased in a flaky puff pastry), and the Sea salt-crusted Salmon with Bread Stuffing. For a hit of spice, go for the Grilled Salmon Fillet with Asian Sambal Chilli in Banana Leaves. The Classic Baked Whole Salmon with Herb Spices is an obvious choice for those who like things uncomplicated.

Over at the Crustacean Corner, diners get to decide on the sauce that goes best with their seafood – bamboo clams, white clams, green mussels, soft-shell clams (lala), fresh prawns, mud crabs and soft shell crabs – be it the black bean sauce, XO sauce or the spicy coriander sauce.

Here are more pictures of the spread:
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Aurora Salmon from Arctic Norway now available in Singapore at Kuriya Japanese Fish Markets

Aurora Salmon possesses a discernible pristine quality.

It is noted for its meltingly smooth texture, subtle sweetness, vibrant colour and unique artic origin. Farmed under the Northern Lights (Aurora Borealis) of the Arctic Circle in Northern Norway where ideal temperatures, currents and oxygen levels ensure optimal and slow growth, the Aurora Salmon has its own distinctive trait and is higher in fat content as compared to other farmed salmon. The high fat content comprises Omega 3, antioxidants, vitamins and protein, beneficial for health and beauty.

Promoted by the Norwegian Seafood Council (NSC) and supplied by Lerøy Seafood Group, Aurora Salmon is highly sought after in Japan since its launch in 2007. Now, it is finally available in Singapore, air-flown fresh within 2-3 days of harvesting. They will be retailing at all Kuriya Japanese Fish Markets. Continue reading

Boston Seafood Shack at The Star Vista

Feeling the hunger while at The Star Vista? You have countless of dining options. But if you are craving for seafood and yearn to dine in a chic enclave, Boston Seafood Shack deserves your attention.

This dining concept evokes the soul and atmosphere of small seafood eateries that dot Boston, bringing the hearty flavours of the Bostonian harbour to Singapore.

Despite the unfavourable reviews online, we decided to still venture into the positive possibilities that Boston Seafood Shack has to offer –and turns out the meal exceeded our expectations.

Boston Seafood Shack has gone through several developing stages since it first opened, taking in valuable feedback from diners and constantly improving on both the food and service. It is undeniable they’ve had a rough start, with a large number of dissatisfied customers averse to returning –but one thing for sure is that they have made tremendous progress and deserves renewed evaluation.

The menu is currently in its 3rd stage of refinement, and here’s the verdict from my dining experience. Continue reading

The Manhattan FISH MARKET celebrates its 10th year anniversary with a revamped menu

As promised in my Bugis+ Food Trail post, I’ve returned to The Manhattan FISH MARKET to try more dishes.

Stewed Tomato Mussels ($7.95)

The Manhattan FISH MARKET needs no introduction. After 10 resolute years in the business, this popular chain of restaurants continues to excite and gratify consumers. Celebrating its 10th year anniversary, a freshly designed menu is launched, boasting new flavours and a wider selection of poached dishes. Ardent seafood lovers as well as the health conscious will be delighted. Continue reading

A Celebration of Seafood from Norway at Triple Three, Mandarin Orchard Singapore

In my books, Triple Three at Mandarin Orchard Singapore ranks top 5 amongst the countless buffet restaurants scattered around our island. The quality never disappoints, and the vast variety satisfies the pickiest of eaters.

From 12 to 28 March 2013, seafood from Norway is in the limelight at Triple Three. The Nordic waters are more nutritious during this time of the year; hence there is no better period than now to feast heartily on seafood. Not to be missed are signature dishes by Norwegian guest chef Adrian Løvold. Continue reading

Crab Fiesta at PARKROYAL, Plaza Brasserie (5 July-31 Aug 2012)

The Crab Fiesta is happening at Plaza Brasserie, PARKROYAL from now till 31 August 2012!

I know what you’re thinking. “How apt. Melicacy, who doesn’t fancy crabs, is at the Crab Fiesta.”

Mercifully I am not allergic to crustaceans; neither do I entirely abolish crabs from my diet due to health reasons.

“I just avoid it due to the hassle of eating it.” You are probably bored of this repeated statement (I have mentioned this at least 3 times in my blog recently!), but I am reciting this sedulously in hopes that chefs out there who come across my humble blog can come up with more dishes that don’t require the painstaking prying and cracking of crab shells.

Plaza Brasserie makes crab-eating slightly easier by dissecting the crabs and pre-cracking the shells before laying them out in the buffet spread. You still need to get your hands dirty, and spend a little effort dislodging the meat from the shell; but the amount of effort needed is trimmed tremendously.

Ready yourself with a napkin, and voracious enthusiasm, because the free-flow of crabs is no child’s play.

Alongside traditional favourites such as Chilli Crab, Black Pepper Crab, Butter Crab and Salted Egg Yolk Crab, Chef Jackson has come up with a variety of flavours and novel interpretations of crab such as Thai Green Curry Mud Crab in Sichuan Style, Stir fried Sri Lanka Crabs with XO Sauce and Crab Meat Le Mein with Miso Paste.
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