Legend Seafood is a new Zi Char in the Bishan dining scene. With abundance of zi char shop in the heartland, Legend seafood must have have some signature dishes on top of other staple zi char dishes to stand out above the rest of the competition.
Some of the dishes that received our seal of approval are:
Fried Clams with Soup ($12). Clams seems to gain back its popularity, as we have tasted more and more clams inspired dishes in the heartland. Fried in a soupy style, the fresh clams are infused with Chinese wine delivering aromatic and robust broth. Wolfberries are added to the dish for sweetness plus the cilantro give the dishes a touch of freshness.
|Fried Clams with Soup|
Deep Fried Egg With Oyster In Sambal Sauce ($10). The deep fried egg is crisp and fluffy, provided a solid pillow to soak up the sauce. The oyster is plump, while the sambal sauce provide the kick and remove any unpleasant smell in the oyster. It might not the Healthier Choice, but it sure is delicious.
|Deep Fried Egg With Oyster In Sambal Sauce|
Barbecued Prawns ($16). Big size tiger prawns are used for this dish, perfectly barbecued, and coated in sweet bbq sauce, similar to “Kecap Manis” (Indonesian Sweet Soya Sauce). The texture of the prawns are springy yet succulent, while the sweet sauce is just an invitation to dig into more rice.
|Salted Egg Crab Mee Sua|
|Salted Egg Crab Mee Sua - Check out the Roe and Mee Sua|
Salted Egg Oyster Mushroom ($12). We had this dish when we are almost filled to the brim. If you order this dish, I suggest you ask them to serve it first. The salted egg coating provide the crispy protection and flavour to the slightly bland mushroom. An enjoyable dish and attractive to the young ones as well.
|Salted Egg Oyster Mushroom|
While the dishes above a definite must try, the following dishes has potential that have room for improvement:
Double Flavour Fish ($60). This is the most expensive dish here by far. While the ideas behind of this two dishes are good, we find the batter on the fish are too thick. Making it more of a chore of jaw exercise. A thinner batter will be much appreciated.
|Double Flavour Fish|
Cheesy Crayfish Bee Hoon ($18). A dish made popular by Tong Sheng restaurant in Melaka, especially their Cheese Prawn or Crab Bee Hoon. At Legend, they uses crayfish instead big prawns. While it might look more “atas”, we find it does not provide the prawn essence to enhance the broth. The cheese flavour is slightly weak, can be mistaken for butter instead. Legend can consider using the big Tiger prawns for this dish instead of crayfish.
|Cheesy Crayfish Bee Hoon|
Butter Corn Crayfish ($28). This butter corn sauce reminds me of a fish dish that I ate in HongKong previously. I am not very keen on the sweet corn sauce, but the deep frying of the crayfish seems to shrink the size of the meat in make it tougher.
|Butter Corn Crayfish|
Salted Egg Pork Ribs ($10). One of the staple of Zi Char dishes. The pork is succulent and well coated with salted egg sauce. Unfortunately, this is 4th dish with salted egg that we ate for the night. Our taste buds was definitely killed by the salted egg.
|Salted Egg Pork Ribs|
Crispy Homemade Tofu with Pork Floss ($12). It is good that Legend try to do their own tofu. While the filling is soft, moist and velvet; the pork floss toppings feel dry when it touch the back of your mouth. I would prefer it to come with a dipping sauce just to smoothen up the dish.
|Crispy Homemade Tofu with Pork Floss|
Overall, it was indeed a hearty dining experience. The food serve here is good and the portion is big. The Fried Clams with Soup, Salted Egg Mee Sua and BBQ prawns are a must order here. So if you are looking to fulfill you big appetite in Bishan without creating a dent in your pocket, check out Legend Seafood. Cheers!!
Thank you very much to HungryGoWhere and Legend Seafood for the tasting invitation.
Food & Drink: 7/10
Service: n/a (Tasting Invitation)
Budget per Person: $11 - $25
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