Posts Tagged ‘Seafood Restaurant’

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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Diamond Kitchen at Laguna Park Condo

*Media Invite*

Now here’s a place that is really old school and out of the ordinary. Have you ever heard of restaurants located within condos? Marine Parade Road may sound familiar to you, especially if you live in the East, but unless you’ve travelled past sitting on the upper deck of a double decker bus, you probably might not know of the existence of a row of shops within the Laguna Park Condominium. A row of trees and hedges pretty much block the shops from view, and they are not allowed to advertise. 

I happen to know of its existence because this was the route I would take on my way to my secondary school eons ago, but even I, who have lived in the East all my life, have never ventured past the fences to check what was there. My hazy memory tells me there used to be some hairdressing salon there once upon a time.

Laguna Park Condominium

Anyway, Diamond Kitchen is one of the new kids on the block, having taken over the premises formerly occupied by some other restaurant. I am told that the owners, young entrepreneurs Josh Chow, 30 and Lambert Chen, 27 wanted to serve up Chinese seafood dishes in a restaurant setting, at cze char prices, hence the off the radar location. I think it’s a really smart move because they do have some what of a captive audience with the people living at Laguna Park, as well as all the other condos nearby but no other restaurants within walking distance.

Diamond Kitchen - Josh Chou, one of the owners of Diamond Kitchen

This is Josh Chou, one of the owners of Diamond Kitchen, who looks younger than his 30 years…. The family is in the gem business, hence the name Diamond Kitchen. In case you were wondering. I have to agree, the name is rather befitting, as it really is a shiny gem of the East. In a way, I’m glad Diamond Kitchen is located in this quiet community, because that’s exactly the type of place i want to go for quiet family dinners. My mother accompanied me for this tasting and we both agreed that would have to bring my father here to check it out.

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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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Majestic Bay Seafood Restaurant

For those of you who love the cuisine at Majestic Restaurant and Jing, you will be glad to know that Chef Yong Bing Ngen has opened yet another restaurant, the Majestic Bay Seafood Restaurant at Gardens By the Bay. Located below the Flower Dome, the 110-seater restaurant offers a spacious layout apt for family and group dining. Diners can enjoy the impressive waterfront view of Marina Bay, while huge water tanks holding fish and other seafood greet you at the entrance. Majestic Bay - 冠华咖啡焗肉蟹 Live crabs, Bay’s signature “Kopi” sauce (Market price $56 per kg on 8th Nov 2012) (2)

Apart from Majestic Bay’s signature “Kopi” Crab dish, which I will elaborate on later, other highlights include the quintessential Chilli Crab, Leopard Garoupa, Bird’s Nest, Abalone and Seafood Treasures. Lighter bites featuring dim sum are offered for lunchtime, in part to cater to the walk-in crowd who may not want heavy seafood dishes so early in the day.

Majestic Bay - (8)

Majestic Bay - (3)

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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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