Posts Tagged ‘fish’

FiSK Seafoodbar & Market–The place to get your fill of Norwegian seafood

Was recently invited to attend a Norwegian seafood dinner organised by the Norwegian Seafood Council, held at the newly opened FiSK Seafoodbar & Market. I’ve always had an extra keen interest on things related to Norway simply because years ago, I used to work for a shipping company with strong Norwegian links. And I’ve also been to Norway, most expensive trip of my life so far, even though air tickets were only $400 on Qatar Airways. Yes.

When the Norwegian Seafood Council invites you to a seafood dinner, you’d be an idiot to say no. Because you know that the seafood that they are going to serve is going to be one of the best and freshest you can possibly get in Singapore. I mean or else why host a dinner right? But not just that, if the venue is at the restaurant whose owner, Frank Næsheim, is also in the business of importing Norwegian seafood into Singapore (Snorre Food), you make sure to cancel all other appointments on that day specially to attend this dinner. No-brainer right?

Fisk Seafoodbar & Market

Apparently Norway is a very good place for seafood to grow. Because of the ice-cold and crystal clear waters, all Norwegian seafood grows slowly and develops a taste and texture that is sought after by chefs and connoisseurs. The story does make sense, because why do people live in such harshly cold conditions, if not for the fact that they can obtain a good product from the land, or sea in this case?

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The Pelican Seafood Bar & Grill One Fullerton

*Media Invitation*

The Pelican Seafood Bar & Grill - (16)

Singapore’s latest seafood destination, The Pelican Seafood Bar & Grill is conceptualised by the team behind The Big Idea, which manages a stable of trendy concepts such as Kinki, Fat Cow, Marmalade Pantry and Bedrock Bar & Grill, The Pelican is the group’s latest brainchild that showcases their trademark innovation and expertise in food, design, bar and hospitality.

The Pelican Seafood Bar & Grill - (3)

The Pelican’s culinary team is led by Dan Segall, a well-known figure in the regional scene who has joined The Big Idea as Group Executive Chef. The American chef has built an illustrious international career since he was 16 and chalked up over 20 years of experience at many respected establishments. The Pelican’s Head Chef, Isaac Tan, who successfully launched Bedrock Bar & Grill, also comes onboard with his rich international working experience and expertise with the wood fire grill and seafood, of which 8 years were spent in Sydney.

The Pelican Seafood Bar & Grill - (11)

The menu is inspired by classic East Coast American cuisine. Diners will also be presented with a selection dubbed ‘The Daily Catch’ that is inspired by the ever-changing bounty of the sea. The dishes are meant for sharing and show off some lesser-known cooking techniques that are not often used in a kitchen at home.

The Pelican Seafood Bar & Grill - The Pelican Platter ($99 serves 2 to 3) (1)

The Pelican Platter ($99 / serves 2 to 3)

Featuring seasonal raw oysters (we had the Fanny Bay oysters from Canada for this tasting session) US clams, US Dungeness crab, US poached prawns, Steamed whole Maine lobster from Boston with a lobster tomalley that is basically the liver and roe mixed with mustard and herbs stuffed into its shell, Marinated conch salad using US conch shell fish, US swordfish ceviche, With accompaniments of lemon, cocktail sauce and mignonette dressing

The Pelican Platter is definitely a must order if you plan to be at The Pelican. Apart from it being a humongous platter of crowd pleasing items, most of the items are prepared minimally such that you get to taste the fresh seafood in almost it’s purest form.

I think I must be pretty deprived, because I don’t think I’ve ever tasted crabs as good as the US Dungeness Crab! The sweet flesh came off so easily from the shell, which is a far cry from the messy affair I have to endure when eating crabs from Chinese restaurants. I wonder if it’s because it’s a different breed of crab? Another item worthy of attention was the US conch salad. It’s something you don’t find often and definitely a must try. It has the texture of a mix of clam and abalone.

Once again, a must order for seafood lovers who like strong in your face seafood flavours and ingredients that have not been masked behind a ton of sauce.

The Pelican Seafood Bar & Grill - The Pelican Platter ($99 serves 2 to 3) (5)

Seasonal raw oysters from The Pelican Platter. These here are the Fanny Bay oysters from Canada.

The Pelican Seafood Bar & Grill - Cod’s Tongue Casserole ($26) (2)

Cod’s Tongue Casserole ($26)

This is the muscle from the codfish’s throat area and is a delicacy with a bouncy texture like scallops, it is battered and fried then served with roast garlic and pork scratchings

You won’t be the first if you took a double take at the word throat muscle. Never knew that the throat muscle of a fish would be singled out and cooked into a dish, but I would certainly like to single out this dish as yet another must order at The Pelican. The texture is very similar to squid, so it feels like I’m eating calamari and I’m sure everybody loves calamari!

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Grand Park Cityhall Park Palace Restaurant

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Last week, I was invited to sample Grand Park City Hall’s Chinese Restaurant the Park Palace Restaurant’s Chinese New Year festive menu. I had actually been to Park Palace on two other occasions over the years, for department Chinese New Year lunch as my old office used to be within walking distance. But that was at least 3 years ago so I was quite keen to go back again to sample the new menu.

Park Palace Restaurant is on the 2nd floor and has numerous floor to ceiling windows which makes dining here a cheery affair. You know how some Chinese restaurants can be, they give you the very serious and sombre feeling. Besides, natural lighting always makes for better food photography.

Golden Shunde Yellowtail Yu Sheng (3)

Golden Shunde Yellowtail Yu Sheng

First up, the Yu Sheng dish! If you will look at the picture closely, you will notice that this is no ordinary Yu Sheng! Instead of vegetable bits as the main base ingredient, crispy fried vermicelli is used. Well you know how everyone likes the “golden crispy ingots”, in this case, practically the whole dish was crispy! Instead of the usual sweet and sticky sauce, the Yu Sheng was tossed in a special concoction of fragrant peanut oil and premium soya sauce that imparted a delicate flavour. Even the yellowtail (from the Shunde region) was a refreshing change to salmon.

I have to say, this is easily one of the best Yu Sheng I have ever eaten! This creative breakaway from the traditional Yu Sheng works! Many restaurants throw in lots of frills and fireworks, but basically, you still end up fishing out the expensive ingredients. This was one Yu Sheng where everybody cleaned their plates!

Grand Park Hotel CNY - Imperial Suckling Pig (First Course) (3)

 Imperial Suckling Pig (First Course)

Next up, everyone’s favourite suckling pig. Sorry for showing you the pig’s butt, but I thought the tail looked kinda cute, and how often do you get to see sucking pig pictures from this angle?

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Boxing Crab Restaurant

Last month, I had the opportunity to try out a wonderful seafood restaurant. It’s a new seafood restaurant located in Sentosa itself, situated behind the Underwater World and next to the Shangri La Rasa Sentosa Resort . Imagine dining amidst the evening glow and lapping of the waters, it’s not an everyday occurrence I can tell you that.

Boxing Crab Seafood Restaurant - (31)

Try to come before night fall to enjoy the scenery while there’s still some light. Another reason also is that at approximately 630pm, a humongous cruise liner will sail past to dock at HarbourFront. It’s quite an interesting experience, and the people on the cruise liner actually waved at me as the ship sailed past!

Boxing Crab Seafood Restaurant - Kir Royale (champagne with creme de cassis)

Kir Royale (champagne with creme de cassis)

A welcome drink to start the evening off! Sweet and refreshing!

Boxing Crab Seafood Restaurant - Otah cigar with mango salsa canape

Otah cigar with mango salsa canape

Seldom get canapes with asian fillings. These were unique and delicious.

Boxing Crab Seafood Restaurant - Crispy Peppered White Bait

Crispy Peppered White Bait

Wow I couldn’t keep my hands off the crispy white bait the whole evening! I had the plate strategically placed near me so ever so often I would sneak some into my mouth. Extremely crispy yet not oily tasting. Good to order and share amongst the table!

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Rumah Rasa at Bay Hotel

*Media Invite*

When you think of hotel restaurants, Chinese, Japanese, Italian and French cuisine tends to come to mind. So it was quite refreshing to discover that the newly opened Bay Hotel just opposite Vivocity boasts of an Indonesian restaurant! If you ask me, a tourist searching for local Singaporean food would find more similarity in Indonesian cuisine than say Japanese cuisine, so having an Indonesian restaurant in a hotel sounds like the most logical thing to do.

It was a pretty cosy lunch as there were only 3 other bloggers (Yumyumformytumtum, HoChiak and Oyster Diaries) and Dennis She of Publicist PR Communications who hosted the lunch. OH btw, I discovered after lunch that both Yumyum and Oyster Diaries hail from the same JC as I. Is it a small world or what?!

Anyway, back to the food. Rumah Rasah believes on delivering authentic and ibu-esque flavours. Therefore, short cuts go out the window. The rempah paste is made from scratch. Rempah is the building block of any dish and how good the rempah is will dictate how great the dish is. Also, if you order the belado dishes (belado is a chilli-based sauce), you will notice that the belado is laboriously-prepared using a variety of fresh ingredients like chillies, chilli padi, garlic, red shallots, calamansi and toamtoes.

Rumah Rasa - Soto Ayam Madura (A hearty chicken broth with Shredded Chicken, Bean Sprouts and topped with a Potato Croquette) $8 Soto Ayam Madura (A hearty chicken broth with Shredded Chicken, Bean Sprouts and topped with a Potato Croquette) $8

We started the meal with this Soto Ayam Madura. It’s a thin broth that packs a punch. Kind of reminded me of French onion soup, where one doesn’t find many onions in the soup yet you know it’s distinctly onion soup. I find it to be quite different from those you get at the hawker centres, in that this doesn’t taste oily or fattening. The begedil/potato croquette was very tasty as the potato was super fluffy.

Rumah Rasa - Udang Petai Belado (Prawns Stir-Fried in Chilli gravy with Petai Beans) $18 Udang Petai Belado (Prawns Stir-Fried in Chilli gravy with Petai Beans) $18

Here you can see the Belado, which looks very similar to sambal, yet isn’t quite. The prawns were fresh tasting and succulent. I personally don’t like the Petai Beans aka smelly beans, but I found that the bitter flavours infused into the prawns and complemented the sweet prawns.

Rumah Rasa - Ayam Korma (Chicken simmered in Mild Yellow Curry) $14Ayam Korma (Chicken simmered in Mild Yellow Curry) $14

Believe them when they say it’s mild, cuz the curry really was very mild to the extent that it tasted more like spiced up gravy. I did like the chicken however, which I found to be very tender.

Rumah Rasa - Ayam Panggang Berkakak Jakarta (Grilled Chicken served with Rumah Rasa's Spicy Sauce) $14 Ayam Panggang Berkakak Jakarta (Grilled Chicken served with Rumah Rasa’s Spicy Sauce) $14

Love the grilled chicken! The chicken didn’t even need the spicy sauce on the side as it had been marinated in a sticky sweet sauce itself. Very tasty and tender. Finger licking good, if I may borrow the phrase.

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