Chubby Botak Koala survived 30
Course Dinner food tasting + Desserts. Yup, your eyes did not
deceived you. If you think that you feel bloated after 10 course meal
after a wedding banquet or sit down dining during Chinese New Year
period, imagine by tripling that feeling. Oh my, what we do for the
love of food!
The Seafood International Market &
Restaurant (“SI”) is celebrating its 30th Anniversary
in Singapore. For those that never been to SI, they are synonymous
with their live seafood market and their Thai flair / influence in
their dishes. For this special occasion, they have prepare a
30-course dinner of the popular dishes in their menu for you to
savour with free flow of wine, beer, juice and buffet desserts.
Taking the first step into SI, you
can see the kitchen on the left side, where the chefs work their
magic. A few steps further, you can see the centre island where you
will be spoilt with desserts choices. On the right, there are the
fish tanks with the live seafood & fresh vegetables on display.
Behind the centre island, is the wine showroom. The dining area is
brightly lit and very spacious. There is enough space between tables
and you won't need to squeeze in or out.
|Where the Magic happens|
|Fruits and Vegetables|
So which dishes worth the space in
The Oyster, Poached Tiger Prawn on
ice and Shooters of Mango with Crab Meat Salad is good start. All of
them are fresh and juicy, the mango in crab meat salad shooter
complement the sweetness of the crab meat.
|Poached Tiger Prawn & Gong Gong on ice|
|Shooter of Mango with Crab Meat Salad|
For those who like tom yum soup,
Seafood International Tom Yum Broth will tickle your taste buds. It
has a solid tom yum flavour, with a nice creaminess and sweetness
from the seafood. However, the spiciness level has been tone down
compare to original Thai tom yum, so it is more acceptable for
|Seafood International Tom Yum Broth|
Deep Fried Marble Goby with Spring
Onion Soya Sauce and Steamed Live Seabass in Thai Style are two fish
dishes you can look forward to. Both dishes were perfectly executed.
The deep fried marble goby is crispy on the outside, while the flesh
remain fresh and tender. The superior soya sauce and spring onion on
the fish, is just delicious. The steam seabass is steamed to
perfection. It is fresh, tender with silky texture. The Thai
influence is slightly subtle, without the mind blowing tanginess and
spiciness, but the tofu on the side seems to have Teochew influence
in the dish. Although it might be confusing on the taste buds, I
personally like the execution of both the dishes. If I don't have 20
more dishes to taste, I will order a plain rice and happily enjoy
both these two dishes.
|Deep Fried Marble Goby with Spring Onion Soya Sauce|
|Steamed Live Seabass in Thai Style|
For crustacean named crabs, there
are three options to satisfy you cravings. The Signature Thai Curry
Crab with Garlic Bread; Singapore's Famous Chilli Crab with fried Man
Tou and Crisp-fried Soft Shell Crab with Curry Flavoured Chicken
Floss Topping. The Thai Curry Crab is fresh, smooth and juicy, while
the sauce is sweet, creamy with curry flavour. The crispy garlic
bread is there to help you to soak up the curry sauce or as as it is
crispy and light to complement the curry sauce.
|The Signature Thai Curry Crab |
|Garlic Bread for The Signature Thai Curry Crab|
Chilli crab has always been a
thorny issue to discuss, due to the subjective nature of this. You
can ask 10 person on the road, most likely all will give you
different answer. My take for the chilli crab here has a smooth,
slightly creamy, eggy with subtle spiciness to coated the crab. The
fried man tou is available to soak up the gravy. Personally I like
the curry crab better compare to the chilli crab.
|Singapore's Famous Chilli Crab|
|Fried Man Tou for Singapore's Famous Chilli Crab|
Crisp-fried curry soft shell crab
life up to its name. Crispy on the outside, juicy and tender on the
inside. Topped with the chicken floss, you can't really taste the
curry powder on it.
| Crisp-fried Soft Shell Crab with Curry Flavoured Chicken Floss Topping|
For non-seafood items, the Roasted
Silken Chicken with Sesame Topping is something to look forward to.
It has a thin crispy skin, while the meat is tender and juicy. The
sesame toppings brought a different flavour to the dish. It is
actually better then most of the restaurant, even other blogger said
it is better than Poulet.
|Roasted Silken Chicken with Sesame Topping|
The Wok Fried Bull Frogs with 'San
Bei' Glace is also another non-seafood option. Those frog legs are
just succulent and goes well with the slightly sweet San Bei sauce
(sauce made popular by three cup chicken recipe). Unfortunately this
dish came at the later part during the dinner, if it came earlier, I
will sure clean sweep this dish.
|Wok Fried Bull Frogs with 'San Bei' Glace|
Well, if you are still not bloated
at this stage, I suggest to leave some tummy space for the Stewed
Rice Vermicelli with Seafood & Wild Black Fungus. The stock they
use for this dish is just superb. If I can say this after trying more
than 25 dishes. It might look like a simple dish, but the robust
stock is the key to this dish. The Fusion of XO Chilli sauce with
Penne Pasta is quite interesting concept. I admire their creativity
and the XO sauce really got the KICK!
|Stewed Rice Vermicelli with Seafood & Wild Black Fungus|
|XO Chilli Seafood Macaroni|
For desserts, SI have extensive
selection of Thai Desserts. I manage to leave a small space for the
Green Tea shots, Herbal Jelly and Pandan shooters which all are good.
I decided to skip the Red Ruby as I am totally filled to the brim.
|Assorted Thai Desserts and Moon Cakes|
| Green Tea shots, Herbal Jelly and Pandan shooters|
For our tasting table, service is
good. Each dishes keep coming on regular interval. The service staff
perform their duties without fail, I always get my drink filled,
dirty plates replace and set the table properly set.
Overall, I had a great experience
in The Seafood International. Although the dishes here has been
tailored to the local taste from their Thai Origin, there are some
excellent dishes as what I mention above. For $68.80++, it is really
value for money. So what are you waiting for, get you pals together
and head to The Seafood International Market & Restaurant. Cheers
Thank you to Seafood International
and Hungry Go Where for the invitation to this food tasting.
& Drink: 7/10
The Seafood International Market & Restaurant
902 East Coast Parkway
Block A, #01-01 Big Splash
Tel: 6345 1211
Op Hours: Daily 11.30 – 14.30; 17.00 – 24.00
Menu is available here: http://lobster.com.sg/30/
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