G7 Sinma Live Seafood Restaurant

Tender frog legs simmered in a dark and gingery, soy-based sauce with chopped spring onions over high heat. The frog legs were plump, silky soft and best paired with plain porridge cooked in claypot. Drizzle the gravy over thick congee and it makes this the perfect comfort food, especially on a rainy day.

2 + 1 Frog 》$18 (same flavour)
Porridge 》$3.80

We have all had frog legs porridge and have always been told that frog tastes just like chicken. But I haven’t always been able to draw that similarity until I tried Fried Frog Legs!

Fried frog is probably the lesser known frog leg dish but I would recommend that you try this the next time you are craving for frog legs porridge. The tender, fall off the bone flesh coupled with the fried outer layer is a refreshing take on a traditional favourite.

The Dried Chilli Frog Legs here are pretty good too. A really good place for supper.

Have you tried Fried Frog Legs before?

As usual, I asked more spicy to enhance the flavour of the sauce, and pair it with plain Porridge, shiok 😋.
💰$25 (for 3+2).

Can place order by WhatsApp 8666 0234, free delivery islandwide for order above $50.

📍G7 Live Seafood and Frog Porridge.
163 Geylang Rd.

The chilli enhance the flavour of the sauce when pair it with plain Porridge, really shiok for raining day.
💰$25 (for 3+2).
📍G7 Live Seafood and Frog Porridge.
163 Geylang Rd.

This place is synonymous with frog leg porridge but here is a dish that is a good alternative for those squeamish about consuming Kermit.
The signature “Seafood and Chicken Gizzard Hor Fun” would undoubtedly strike you first with what it comes in. Formed by “opeh” leaves, the receptacle resembles a deep-bottomed boat and it certainly catches the eye when placed on a table.
Portions here are made for sharing and start at $12 for the smallest. That’s what we got, and to be sure, the serving is big. Three people could have easily gotten stuffed on it.
I found the “hor fun” to be really tasty as it was fragrant with a pronounced “wok hei”. The amount of ingredients was pretty generous too. You can expect to find prawns, thinly sliced fish, chicken gizzard, chicken liver (my fave of the lot because it softens to be a bit creamy when simmered in the gravy), “chye sim” and an egg mixed in with the broad rice noodles in the slippery gravy.

Porridge cooked to a nice and thick consistency which goes well with the sauce from the Gong Bao Frog legs - right amount of spiciness and fresh tender frog legs. 4 out of 5 mochi 🍡🍡🍡🍡