Seafood Places (Chinese)

Live Tiger Prawns bathed with aromatic Chinese wine, wolfberries and dang gui, then sauna-ed in a steamy bamboo basket with hot stones (hidden beneath) is such a great cooking method to date back to before the discovery of fire.

This is part of the line up of scrumptious seafood and teochew fare from last night's dinner at Diamond Kitchen. The dishes were all on point and cleverly executed, good job!

The iconic Gan Xiang Crab from the local seafood specialist Diamond Kitchen who has been satisfying the palates of many crustacean lovers with its myriad of skilfully prepared live seafood dishes and comforting home-style Chinese fare since 2013.

The restaurant is always crowded with its loyal following, reservations need to be made a few weeks in advance before you can secure a seat. Finally, some good news for the West as Diamond Kitchen has found a second home in Science Park I, boasting a brand new space and larger seating capacity than its first outlet. You actually don't have to wait that long to make reservation at this new outlet.

Mid-day indulgence at Diamond Kitchen latest venture in the West, featuring the luxurious Lobster Porridge which is one of their promotional signatures, including the 7-course menu ($88++ per person) are now available exclusively at the Oasis till end of July 2015.

For those who wish to enjoy this comforting lobster porridge on its own, you can have it as an ala carte order though it's not officially on the menu. Don't say I never tell you.

The Chicken and Egg White Beancurd topped with Hairy Crab Roe is a dish which demostrates a perfect example of a traditional dish further heightened with a new ingredient where the essence of the latter is beautifully blended with the flavours and cleverly accentuated.

Braised Superior Shark’s Fin with Hairy Crab Roe accompanied with Spring Roll served in Japanese Stone Pot.

The braised shark’s fin soup was served in a hot stone bowl, which keeps the broth heated throughout the meal. The broth was rich in flavour and enjoyable, the portion was extremely generous I am not complaining at all.

Jellies are absolutely the way to go as a dessert and combining the gelatine with fresh crab meat is a good way to promote the lusciously sweet and delicate meat. This is not served as a dessert but a palate teaser before the main crab feast.

The combination of rice cake with hairy crab roe and mushrooms delivers an irresistible taste. With the richness of the crab roe topping and the alluring smoky flavour of "wok hei" this dish will surely whet your taste buds.

The lobsters are perfectly cooked with the flesh remaining tender and springy to bite. The lobster broth is flavourful, and the porridge had a hint of sweetness that came from the lobster.

Wan He Lou serves an extensive menu of seafood and meat dishes, that is good for family and small group gathering.

This is a palate teaser before the main crab feast. Parma Ham Mantou Slider served with Hairy Crab Roe, accompanied with Pan-seared Scallops with Teriyaki Sauce where the hairy crab roe are placed atop crisp-fried mantou sliders and accompanied with succulent scallops that are pan-seared to perfection.

The much anticipated Hairy Crab season is back this year! You can taste the seasonal autumn delicacy from the famous Yangcheng Lake, available at Taste Paradise and Paradise Pavilion from now to 30 November 2014. Taste Paradise offers a six-course hairy crab set menus at $138++ per person, featuring the Steamed Hairy Crab, 4 exquisite dishes and a dessert.

You can also enjoy delectable hairy crabs set menus at Paradise Pavilion, priced at $128++ and $168++. To sweeten the deal, ANZ, OCBC and PGR card members can get further discount from this promotion. The Hairy Crab Indulgence menus are such a steal; this is the best time to enjoy these crustacean delights, or else you will have to wait for another year.

Check out this hidden gem in the West - Joyden Seafood formerly known as West Coast Seafood celebrates it's tenth year with a new look and new menu. Reviews on the blog post.

I like mine creamy in pumpkin puree. Fried mantou buns are added bonus.