[CLOSED] Singapore Seafood Republic (Resorts World Sentosa)

It's sad, so sad, it's a sad sad situation. The prawns were mushy. There are many possible reasons. Maybe the prawns were defrosted and frozen again, defrosted too quicky or still frozen when cooked. IDK.

There are people who prefer cereal prawns (shelled) but I prefer to enjoy my cereal crunch and deshelled prawns. Prawns were big big big. Slightly bigger than the ones I usually have at East Coast.

I get why this was one of the recommended dishes. I've tried this dish at several Chinese restaurants but this could be one of the better ones because the yam is still moist, smooth and soft inside. The thickness of the yam ring was just right, enough to stuff into my big mouth. The crispy sound still resonates as I am typing this post. The scallops were fine. I'm happy as long as my scallops are not overcooked.

It was unexpectedly nice. The bbq pork loin tastes machiam like very well-marinated and well-BBQed big piece of char siew. But more tender, more flavorful, more juicy and better texture. The sauce is the typical tastiness every Canto food lover would fall in love with.

I like that the chilli crab was served in a flat base pot because it was so much easier to soak my mantou into the devilishly addictive sauce. As expected from this joint venture of the Big Four seafood restaurants in Singapore, the chilli crab sauce was fantastic. We didn't leave much behind. The crab was fresh and cooked to the right extent with its meat easily separated from the shell. Fantastic baby!

Singapore Classic chilli crabs and salted eggs crabs for tonight's dinner! Rounded it up by soaking up the sweet and mildly spicy chili sauce with the fried mantous!