Looking for Seafood places?

Scallops, Prawns, Crispy Rice in Fish Soup

Sesame Crispy Free-Range Yellow Chicken

Poached Garoupa Fillet, Szechuan Pepper Broth

The other dishes we tried didn't impress us. The stewed chicken in 3 cups sauce (三杯鸡), chilli oil wanton (红油抄手) and xiao long bao were simply decent. The only dim sum item that stood out was the 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐂𝐡𝐚𝐫 𝐒𝐢𝐞𝐰 𝐁𝐚𝐨. The bao, designed like a giant mushroom, was soft and fluffy, while the char siew fillings tasted excellent. (Swipe to the end for some bao breaking action.)

East Bistro deserves a return visit, especially for its highly-raved pao fan.

Another superlative dish was the 𝐒𝐰𝐞𝐞𝐭 𝐚𝐧𝐝 𝐒𝐨𝐮𝐫 𝐏𝐨𝐫𝐤 𝐎𝐧 𝐈𝐜𝐞. Crispy on the outside, soft in the inside, and simultaneously hot and cold, this dish is pure genius. I found it a tad too sweet, but kids will definitely love it.

Had a wonderful meal at East Bistro. Their signature item was the pao fan 泡饭 (simmered rice). We ordered the 𝐂𝐫𝐢𝐬𝐩𝐲 𝐑𝐢𝐜𝐞 𝐰𝐢𝐭𝐡 𝐂𝐫𝐚𝐛 螃蟹脆米泡饭 and it was definitely the star of the meal. After it was brought to our table, the waitress poured fried rice crisps into the soup, resulting in a crackling sound like mini fireworks.

The crab was huge and fleshy, its meat firm and succulent. There was enough rice to fill 12 small bowls, and it was really too much for the 4 of us. The soup was marvellously mouth-watering and we lapped up every single drop of it.

𝐏𝐞𝐧𝐚𝐧𝐠 𝐏𝐫𝐚𝐰𝐧 𝐍𝐨𝐨𝐝𝐥𝐞𝐬 ($7.50): The soup was similarly flavourful and had the added kick of spiciness to fire up your taste buds. Three medium-sized prawns accompanied a ramen-style egg, pork belly slices, kang kong and bean sprouts in the bowl.

𝐂𝐥𝐚𝐬𝐬𝐢𝐜 𝐏𝐫𝐚𝐰𝐧 𝐍𝐨𝐨𝐝𝐥𝐞𝐬 𝐰𝐢𝐭𝐡 𝐁𝐢𝐠 𝐏𝐫𝐚𝐰𝐧𝐬 ($8.50): The soup was a dark orange and was filled with the umami-ness of crustacean flavours. The three large prawns were fresh and succulent. Together with pork belly slices, kang kong and bean sprouts, it was indeed a hearty meal.

Salmon, Tuna, Japanese Red Snapper, Japanese Freshwater Eel and Softshell Crab Roll

Location: Nobu Singapore, Four Seasons Hotel Singapore, 190 Orchard Blvd, Level 3, Singapore 248646

I’ve professed my adoration for @sushirosingapore stellar shrimp tempura before, but I just discovered that they have it in nigiri form too. The standalone version is five for five dollars, but the nigiri clocks in at a pair for $2.30++.⠀
⠀
The same commendably fresh shrimp are battered in a airy, crunchy tempura batter before being deep fried till the right shade of golden brown. The well cooked, mildly vinegary sushi rice helps to absorb some of the moderate amounts of oil that the tempura batter absorbed, and really turns the satisfaction factor up to eleven. ⠀
⠀
Dunk the shrimp in some ponzu sauce, drop a diminutive dollop of wasabi on top, and you have a simple yet stunning sushi that practically demands fourth & fifth servings. All that at just under three bucks a plate. This has been the best trade deal in the history of trade deals, maybe ever.

@sushirosingapore occasionally do limited time promos, and this pair of thick cut unagi nigiris ($4.90++ a plate) were rolled out to celebrate Singapore’s 57th National Day. I adore unagi as is, but THICK CUT unagi? Oh yes please, I’ll take your entire stock.⠀
⠀
The naturally oily, mildly briny slices of freshwater eel were brushed with teriyaki sauce, broiled impeccably, and glazed one more time with teriyaki sauce. The result is a deeply umami slice of unagi that’s supremely satisfying in every aspect: it’s stunningly sapid, smoky, tantalisingly sweet, and fabulously fatty. The best part is the extra T H I C C cut of eel that gives so much more for your teeth to bite into, and much more substance to satisfy your gluttony.⠀
⠀
The only caveat here is the lack of consistency. My first order of unagi was divinely sublime, but my second order brought me crashing back down to earth. It was half eel flesh, half eel pin-bones. The marvellous mouthfeel was ruined by the plethora of bones in the thick slice of eel, and I was torn between trying to spit the bones out or just swallow & hope for the best.⠀
⠀
Still, don’t let my slightly subpar second serving of eel, or the fact that the promo period for these thick beauties is over, dEELete any cravings you may have to try Sushiro’s unagi offerings. They’ll have you fEELing electrified, I promise.

If you’ve never tried raw cuttlefish before, you definitely have to. @sushirosingapore Cuttlefish with Soy Sauce ($2.90++) is a great, safe option to test the waters with, as Sushiro’s fresh sashimi grade cuttlefish is a pretty safe bet. So, what’s the difference between cuttlefish sashimi & squid sashimi?⠀
⠀
Firstly, raw cuttlefish has a hard, almost unrelenting chew as opposed to the soft, snappy bite of raw squid. Cuttlefish is great resistance training for your jaw muscles, as you do need a copious amount of chewing to break it down. Well then, why go through the arduous effort just to eat something that sounds inferior to squid? Well, the flavours of cuttlefish is worth chewing for.⠀
⠀
Squid is quite mild tasting, but cuttlefish has more complexity. It’s briny, very subtly sweet, and it’s surprisingly creamy. The cuttlefish breaks down after chewing into a creamy mass that coats your palate, making for a very interesting mouthfeel. It’s definitely an acquired taste due to the odd texture, but I quite enjoy it. One thing I didn’t enjoy was the addition of grated ginger to this. All that chewing made the ginger even spicier, and it went up my nose eventually. Yeah nah, keep the ginger off the sushi and over to the side, thanks.