I just ❤️ all shellfish (food)!! [Part IlI]
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Chunks of crayfish, deep-fried, then topped with a generous sprinkle of crunchy cereal. The perfect blend of savory and crunch! Yums. 😋
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I ❤️ most seafood too!! [Part I]
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Fried sotong [a.k.a. squid] rings coated in the perfect light, crispy batter and paired with a rich, savoury, salty sauce that’s impossible for me to resist!
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I just ❤️ all shellfish (food)!! [Part lI]
🦐🦀🦞🐚🦪🐌
7 years later and we are back at this zichar place again. Oh, how I missed the delicious food here! First up, we zoomed straight to these succulent lala clams swimming in that irresistible thick eggy, savoury-spicy chilli crab sauce. What a treat it is to dive into the signature chilli crab gravy without messy hands and cracking shells tonight! 🫶🏻
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Comes in generous big sizes of pork ribs even I got the small serving. Tasty sweet sauce and accompanied by some achar.
I find their version of spicy sweet potato leaves is more wetter here. But still spicy enough to enjoy.
Ban Tong Seafood is well-known among the Clementi residents, as they has been here for many years.
We gotten the small portion of their sliced fish in spring onion & ginger sauce. But still more than enough for 3 person.
The sliced fish meat is soft and tasty.
Ban tong seafood has been around in clementi since the 90s, shifted many times but has been at the current place for at least the last 10 years.
Zhi char dishes here are always been of quite good standard. The first time I fell in love with sambal kangkong, it was from ban tong seafood, way back in the 90s.
The signature dish here is the cereal crayfish, which I reviewed earlier. Still consistently good this time round as well.
This time round, decided to have the Chilli LaLa as the chilli crab was out of stock.
Chilli tasted very good, it was cooked with egg, so it was almost similar to Chilli crab style.
Generous portion of LaLa.
Damn, it looks so good.
Ban tong seafood has been around in clementi since the 90s, shifted many times but has been at the current place for at least the last 10 years.
Zhi char dishes here are always been of quite good standard. The first time I fell in love with sambal kangkong, it was from ban tong seafood, way back in the 90s.
The signature dish here is the cereal crayfish, which I reviewed earlier. Still consistently good this time round as well.
This time round, decided to have the Thai Style fish head. Meat was very fresh and was soft as well.
The gravy was good as well, slight tanginess, with a spicy Thai kick that goes well with rice and fish meat.
This cereal crayfish is their star dish. Crayfish is fresh. The cereal bits really magnify the taste of the crayfish
My parents always order from ban tong for all our special occasions, from childhood until now.
Very excellent zi char store
Still the same auntie that take my orders as from decades ago.
Cereal crayfish at BanTong is one of my all time fav tze char dishes. Cereal was crispy with a tinge of spiciness. The crayfish with its subtly sweet taste goes really well with the cereal. I love the 5 bucks value for money soups at ban tong as well. Have returned many times and will always return.
Third dish up - Finally, my Dad’s favourite, Cereal Crayfish 麦片虾婆肉. Essentially, the crowning dish at Ban Tong Seafood, with huge, meaty chunks of deshelled crayfish, deep fried till crispy and bathe in a heap of crunchy, golden cereal. My Dad practically wipe up all the cereal.
Last up - My personal favourite, Silver Fish Omelette 银鱼蛋. This humble dish is so well executed, with the eggs wonderfully fluffy packed with flavourful silver fish in every bite!
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My 49 day vegetarian streak is also over... therefore CEREAL CRAYFISH!! CLAMS!! SWEET & SOUR PORK!! YUM! OMG! So much more filling than grass. HAHA and so fast, it's mid-week already! 😍🍴✨
Second up - Another of my Mum’s favourite dish again, Deep Fried Prawn Roll 虾枣. 😑
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First up - My Mum’s favourite Stewed Pork Knuckle with Peanuts.
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BEST DISH EVA #cny #tzechar #huatah #yum #sgfood #cereal #crayfish #damnshiok #noshellsomemore #lazyfood #best #yumyuminmytumtum #burpple
