Friday 27 September 2019

NUDE Seafood – Seafood Gastronomic Expedition

Crab & Egg White Chawanmushi

Nude Seafood is a casual dining restaurant serving exceptional seafood ingredients with generosity and hospitality. Located in Marina Bay Financial Centre, NUDE Seafood (‘NS’) only open on weekdays.

NUDE Seafood

We visited NUDE Seafood as part of our foodies’ monthly gathering. Due to our group size, NS asked us to pre-order the food in advanced, to ensure we did not miss out anything from the menu and we have sufficient cooking time. What a thoughtful gesture.

We started with smaller dishes.

Tofu Skin Salad ($5.80). The beancurd skin use is similar to those commonly used in China. It has a slight rubbery texture, filled with the traditional smoky aroma of boiled soymilk. Together with the spinach and cloud ear fungus plus sour plum vinaigrette, it becomes an appetizing and refreshing starter.

Tofu Skin Salad

Crab & Egg White Chawanmushi ($8). This is a luxurious version of chawanmushi and it worth every penny. Using only the egg white, the texture of the steam egg is smooth, silky and infused with the sweetness of the crab meat.

Crab & Egg White Chawanmushi

Crab & Egg White Chawanmushi

Broccoli ($5.80). Simple stir-fried broccoli. It is crunchy and topped with almond for additional crunchiness.


Black Pepper King Prawn ($6.90), min order is 2 pcs and served with fried mantou. The prawns are crispy and aromatic. The sauce is thick, with strong assam flavour and black pepper. The crispy yet fluffy fried mantou nicely complement this dish and we use it to polish up the sauce.

Black Pepper King Prawn

Gochujang Cauliflower ($6.80). Combining the crispy texture Cauliflower coated with signature Korean red pepper paste. The pickled daikon helps to balance the overwhelming flavour; however, I find the crispy almond is unnecessary.

Gochujang Cauliflower

Moving to the bigger portion dishes.

Hickory-Smoked Salmon ($12.80) in Bamboo Leaf. The salmon has a moist with a nice smoky aroma to it. It is nice to eat on its own or with a bowl of rice.

Hickory-Smoked Salmon 

‘Squirrel’ Grouper ($18.80). Crispy deep-fried grouper fillet, highly stacked with sweet and sour sauce as the base. The oatmilk espuma on top gave it a wow factor. I like the juicy lychee, bursting with sweetness that enhances the sauce in this dish.

‘Squirrel’ Grouper 

Steamed Pomfret ($13.80). One side of pomfret fillet, steam on a lotus leaf and topped with ‘Mei Cai’ vegetables. You can taste the natural flavours and the firm texture of the pomfret, topped with crunchy and salty mei cai with a mild spicy flavour in it.

Steamed Pomfret 

Oatmilk Spinach Tofu ($12.80). Smooth and velvety spinach tofu topped with crispy kale. The sliced mushrooms and tofu are basked in the gravy. It tasted like Chinese olive leaves.

Oatmilk Spinach Tofu

Miso-Grilled Halibut ($20.80). A very simple presentation of the dish. The charred miso flavour works well with the fatty halibut fillet. It is served with robust mushroom broth to bind the shiitake and spinach together. I can finish a bowl of rice with just this dish.

Miso-Grilled Halibut

Miso-Grilled Halibut

For carbo, we ordered Salted Fish Blue Pea Flower Rice, Jinhua Ham ($4.80) & Blue Pea Mushroom Rice ($4.80). Using Nigata sushi rice, the rice is texture on these both carbo dishes are plump and juicy. The taste of Jinhua ham is very subtle and overpowered by the sweetness of the corn.

Salted Fish Blue Pea Flower Rice, Jinhua Ham

Meanwhile, the mushroom rice is outstanding. It is tasty and the umami flavour from the mushroom really shines. The content of the chopped mushrooms in the rice are very generous and the dish can be eaten on its own without the need to be complemented by other dishes.

Blue Pea Mushroom Rice

For desserts, housemade Tiramisu is a must-try here. Each layer in the tiramisu is very solid, filled with thick cream, solid coffee flavour and rum. This might not be a permanent item on the menu, so keep a lookout for it.


The restaurant setting is casual and modern, with Jazz music playing in the background serenading the diners. The open kitchen concept is an attraction on its own. Service is attentive and friendly. A good place to dine for casual or even business dining.

Part of Dining Area

Overall, it was like a gastronomic journey of in the sea world. There are many different types of fishes to try cooked in different ways. The seafood is fresh and it is enjoyable to the palate. A must try restaurant around Marina Bay Financial Centre. Cheers!!

Food: 8.5/10
Value: 9/10
Service: 8/10
Ambiance: 8/10
Budget per Person: $11 - $25, $26 - $50; $51 - 80

NUDE Seafood
12 Marina Boulevard
#01-02, Tower 3 Marina Bay Financial Centre
Singapore 018982

T: +65 6443 1167
IG: @Nudeseafood
Mon – Fri: 08.00 – 22.00
Sat & Sun: Closed
Menu Available Online

Dinner Menu

Friday 20 September 2019

PUTIEN – Live Eels from Fujian [MEDIA INVITE]

Live Eel Cooked in Natural Spring Water

Following the successful DUOTOU Clam season where 130 tons were sold worldwide, PUTIEN introduces another seasonal ingredient – live eel. Famously known as a delicacy in Japan, these plump, live eels are best enjoyed in Midsummer (between August and October).

Live Eel

With the high demand for live eels from the Japanese market, China has taken the lead to cultivate eel agriculture concentrated in Fujian, Guangdong and Jiangxi provinces to fulfil the demand of the Japanese market.

Master Chefs at PUTIEN will be showcasing 2 different way on live eel preparation in PUTIEN, in a minimalist way.

Live Eel Cooked in Natural Spring Water

Live Eel Cooked in Natural Spring Water ($29.90). The eel is cooked in natural spring water with ginger, goji berries and sea salt. The result is springy and bouncy texture of the eel, with subtle sweet and savoury taste at the same time. The spring water broth is light and sweet. Yummy!!

Live Eel Cooked in Natural Spring Water

Pan-fried Live Eel on Hot Plate ($26.90 for small, $40.30 for medium). It is grilled on the hot plate with only a pinch of sea salt. The eel is plump and juicy, with a hint of crispiness on the exterior. The flavour is very light, it might need additional salt and lemon to lift the taste.

Pan-fried Live Eel on Hot Plate

I find the taste and texture of the eel are different from those normally served in a Japanese restaurant. Instead of the sweet flavour followed with delicate texture, the eel in PUTIEN is plump and springy. I really enjoy it and was hoping for more. Yum Yum. 

Pan-fried Live Eel on Hot Plate

PUTIEN Live Eel Promotion
When: 9th August to 31st October 2019.
Where: 13 PUTIEN outlets, island-wide

Although the live eel is seasonal items, you can enjoy the dishes below are the mainstay in PUTIEN menu.

100-Second’ Stewed Yellow Croaker - Sambal

PUTIEN Bian Rou Soup ($4.90). This Fujianese speciality with more than 500 years of history. The dumpling wrapper is made from pork meat, filled with more pork feelings. It is meaty, springy and swimming in robust tangy broth filled with seaweed.

PUTIEN Bian Rou Soup 

‘100-Second’ Stewed Yellow Croaker $14.90 – Original, Tomato & Sambal. It comes in different flavour but my pick still the original and tomato flavour. No matter which version you choose, you can be sure that each croaker is perfectly cooked.

100-Second’ Stewed Yellow Croaker - Original

100-Second’ Stewed Yellow Croaker - Tomato

Shredded Pork with Sesame Bun ($4.90 / pc, min 2 pcs). The shredded pork is succulent, well coated with a sweet and savoury sauce. The fried sesame bun has a crispy exterior and fluffy interior provided an irresistible pillow to savour this delicious pork.

Shredded Pork with Sesame Bun

Shredded Pork with Sesame Bun

Sambal White Water Snowflakes ($14.90 for small). The white water snowflakes vegetable is commonly found in Taiwan. It has a nice crisp and crunchy texture.  In PUTIEN, this vegetable is fried with the fragrant sambal resulting in an aromatic and crunchy vegetable dish.

Sambal White Water Snowflakes

PUTIEN Style Pork Ribs ($6.50 / pc, min 2 pcs). Tender and succulent pork ribs braised with gooey sweet sauce. Keep a lookout for the surprise ingredient at the bottom of the ribs, Wai San. This root vegetable helps to thicken the gravy and balance the fattiness of the ribs.

PUTIEN Style Pork Ribs

Stir-fried Yam ($14.90). One of 10 PUTIEN Signature dish. Caramelised externally, yet soft and moist internally plus filled with the delicious flavour of the yam. This time around, the plating just go up another notch with the dry ice.

Stir-fried Yam

PUTIEN Lor Mee ($10.90 for small). Signature PUTIEN dish. The silky noodle, cooked with pork belly, prawn and clam and braised with the superb pork stock. I never miss ordering this whenever I am dining at PUTIEN. 



Overall, it was a unique experience to try the minimalist preparation of live eels in PUTIEN. I like both ways, though I would prefer if the portion is bigger. Cheers!!

Thank you very much for Relish PR and PUTIEN for hosting the media tasting.

***Congratulations to PUTIEN at Kitchener Road on receiving its 4th consecutive Michelin One-Star Restaurant.***

Food: 7.75/10
Value: 8.5/10
Service: N/A (Tasting Invitation)
Ambiance: 7.75/10
Budget per Person: $26 - $50

127 Kitchener Road
Singapore 208514

T: +65 6295 6358
IG: @putien_sg
OH: Daily, 11.30 – 15.00 (LO 14.30), 17.30 – 22.00 (LO 21.30)
Menu and Branch Location available online

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