Jia Li Seafood Soup – Yummy Seafood Soup [MEDIA INVITE]

Jia Li Seafood Soup, formally known as Sin Kee Seafood Soup started off in Singapore’s North area. Armed with an established secret recipe that is passed down to the founder, Jia Li Seafood Soup (“Jia Li”) is known for its addictive and umami-rich seafood broth.

The secret of the signature seafood broth is the premium Japanese dried scallop. It is slow-cooked over several hours together with other ingredients such as chicken and pork ribs. To deliver that irresistible flavour in the MSG-free broth, the secret sauce is added to every order.

For this tasting, we went to their Upper Serangoon Road outlet.

Jia Li served three types of fish for their seafood soup: Dory Fish, Batang Fish and Red Grouper. They also served three types of seafood soup: regular Seafood Soup, Seafood Soup with Crayfish, and Seafood Soup with Crayfish and Prawns.

Seafood Soup with Crayfish and Prawns with Red Grouper

We started with their Seafood Soup with Crayfish and Prawns with Red Grouper ($23). The bowl of soup is packed to the brim, while the mountainous ingredients just whet your appetite. The broth is cloudy and a bit reddish from the prawns and crayfish. Once we sip the broth, it feels like we are inhaling the essence of the seafood, packed with umami, a touch of brininess and sweetness from the bone essence.

The Crayfish

The prawns are big and crunchy, while the crayfish are juicy and easily peeled off from the exoskeleton. The red grouper is fresh, but it seems that it was a bit overcooked as the flesh easily fall apart. The surprise flavour bomb here comes from the meatballs. Made fresh daily, it is packed with minced pork, mushroom and secret ingredients.

The Prawn

The Awesome Meatball

Red Grouper

The second soup that we choose is the Seafood Soup with Batang Fish ($11.50 for big). Our first impression, it looks almost the same as the crayfish version. However, once we sip it, we realise this version is sweeter and less briny compared to the one with the crayfish. Unlike the red grouper, the batang fish flesh is firmer, sweet, moist and silky. It was just delicious. Not forgetting the super yummy rustic-looking meatballs.

Seafood Soup with Batang Fish 

Seafood Soup with Batang Fish 

Overall, LD and I feel both of Seafood Soup are equally good, however, if we have to choose, we will go for the Batang Fish Seafood Soup. The broth is less briny, robust and loaded with umami flavour. If you like crayfish, the Seafood Soup with Crayfish and Prawns will be the perfect choice for you. Cheers!!

Thank you very much Protegie and Jia Li Seafood Soup for the media invite.

Food & Drink: 7.5/10

Value: 7/10

Service: N/A (Media Invite)

Ambiance: Coffee Shop

Budget per Person: $0 - $10; $11 - $25

Jia Li Seafood Soup @Upper Serangoon Road

941 Upper Serangoon Road

Singapore 534709

F: https://www.facebook.com/jialiseafoodsoup

IG: @jialiseafoodsoup

OH:

Fri – Wed: 11.00 – 23.00

Thu: 11.00 – 22.00

Other Location:

21 Woodlands Close, #01-23/24 Prim Bizhub, Singapore 737854

3 Gateway Drive, #B1-28/29 Food Republic @ Westgate, Singapore 608532

33 Lor Liput, Singapore 277744

26 Upper Changi Road, New Gem Coffeehouse, Singapore 462026

(Operating hours differ for each branch).

Yaowarat Seafood – Thai Chinese Seafood Restaurant in Singapore

Deep Fried Garlic Pork 

The name Yaowarat is well-known to Singaporeans who have travelled to Bangkok, Thailand. It is also known as the Chinatown of Bangkok, famous for its street food, seafood, bird’s nest, shark fins and shopping. LD and I will try to drop by every time we are in Bangkok to stock up on the Chai Po and Kiam Chye from the Yaowarat wet market. 

Yaowarat Seafood

We visited Yaowarat Seafood was due to their FB post of steam milk crab that packed with lots of roe. When we made a reservation, we also place an order for steam milk crab. We were informed during reservation; they might need to check with the supplier if the crabs with solid roe are available. 

Live Crab Steam Hong Kong Style

On the day of the visit, Yaowarat inform us that the crab from the supplier is not loaded with crab roe, therefore they suggest to change the cooking method and they will adjust the price as well. So, we end up with Live Crab Steam Hong Kong Style ($72 for 500 gram). The crab is fresh and sweet; however, the roe is very minimum. Although you can taste the natural flavours of the crab, I find this cooking style is too simple, almost like eating crab at home. 

Live Crab Steam Hong Kong Style

The Roe

Chai Po Omelette ($8.90). If a Thai restaurant can’t do this dish properly, they do not deserve your hard earn dollar. The omelette is done just right here. It is light and fluffy with generous chopped chai po inside for that crunchy bite. 

Chai Po Omelette 

Seafood Cake ($7.90, 4pcs). Crispy exterior crumbs, filled with springy seafood paste. It is flavourful and chewy at the same time. If the fillings are denser, it will be deliciously addictive. 

Seafood Cake

Seafood Cake - The Fillings

Seabass Steam Thai Style ($29.90). Fresh seabass steam with lime, garlic, cilantro, chilli, fish sauce and sugar. A medley of flavours sweet, sour, savoury and spicy accompanied the fresh seabass in each bite. LD and I like seabass because of the smooth and silky texture of the flesh. 

Seabass Steam Thai Style

Do take note that Yaowarat cooking style is Thai Chinese. If you like your food very spicy (ala Thai Street Food spiciness level), you need to ask the kitchen to crank up the chilli level. 

Thai Kang Kong ($7.90). Stir-fried Thai style, meaning with garlic and a few teaspoons of fish sauce. The kang kong is crunchy, with a pungent umami taste to it. 

Thai Kang Kong 

Pork Satay ($14.50 – 5 pcs). Yaowarat version of Moo Ping, Thai Style Grilled Pork Skewers. The huge size of minced pork patties, marinated and grilled to perfection. The exterior is caramelised due to the sweet sauce and lightly charred flavour from the grill. Each bite is filled with juiciness and a total #porkgasm. 

Pork Satay

Pork Satay

A must-order dish here along with Pork Satay is their Deep Fried Garlic Pork ($12.90). Fatty pork belly with a crispy exterior and juicy, almost melt in your mouth flesh. The pork belly has the right fattiness and the bittersweet fried garlic just enhance the pork flavour further. 

Deep Fried Garlic Pork 

Deep Fried Garlic Pork 

Tom Yum Seafood ($28.90 – Large). Fresh seafood cooked in traditional Tom Yum style. Served in the traditional charcoal steamboat pot, the soup will warm over a long period. The seafood is fresh; however, the flavour lacks punch. We recommend you order it extra spicy to get the oomph. 

Tom Yum Seafood

On another occasion, LD ordered Thai Vermicelli Prawn ($35) takeaway. I find their version is very solid. The vermicelli is silky, bouncy and absorbs the essence of the prawns and spices. It is not watery and the prawns are fresh as well. One of the better versions of Thai Vermicelli Prawn in Singapore. 

Jasmine Rice 

Service is friendly and attentive when we went there for lunch. I like their frankness about the availability of their crab and their crab roe. Do expect a long waiting time during busy lunch and dinner period. The décor is very minimal and seating are limited, so you better make your reservation. Their food delivery orders are off the chart. 

Part of Dining Area

CBK verdict: a good place to dine for Thai Chinese Seafood. The seafood is fresh and some of their dishes are legit. I recommend their Thai Style Garlic Pork, Pork Satay, Steam Sea Bass and Thai Vermicelli. Cheers!! 

Food & Drinks: 7.5/10 

Value: 7.25/10 

Service: 6.5/10 

Ambiance: 6.25/10 

Budget per Person: $11 - $25; $26 - $50 

Yaowarat Seafood 

27 Teck Chye Terrace 

Singapore 545729 

T: +65 6858 5988 

W: https://yaowaratseafood.com.sg/

F: https://www.facebook.com/yaowaratseafood

IG: @Yaowaratseafood 

OH: Daily 11.00 – 15.00; 17.00 – 21.30 

Menu and Delivery Order is available online

Hong Chang – Delicious and Pocket Friendly

Claypot Frog Leg - Dried Chilli

Hong Chang Eating house is located at the corner of Braddell Road and Upper Serangoon Road. If you passed by this area between 7 PM to 9 PM it is likely you see this area buzzing and crowded. During the weekend, it is normally crowded until midnight.

Hong Chang Frog Porridge & BBQ Fish

Hong Chang focused on Frog Porridge and BBQ Fish. Almost every table have BBQ stingray accompanying the frog leg porridge. It is priced between $10 to $18, depending on size. The default way of cooking is Sambal. It is fragrant with a manageable level of spiciness (Spiciness Rating 6 of 10). Most important, the stingray is not fishy.

BBQ Sambal Stingray

For those who does not take or do not like spicy, there is garlic option. It is surprisingly awesome. As the stingray absent of fishiness, you can truly taste the natural flavour of the stingray. The sweetness of the garlic, together with the chopped onions and spring onion are enough to give flavour to this dish. I think this is the first time I really enjoy the natural flavour of the stingray. Yum Yum.

BBQ Garlic Stingray

Next are the claypot frog legs ($16 for 3 pc, $22 for 4 pc). It comes in 2 versions, the dry chilli version and the Ginger and Spring Onion. The frog legs are plump and juicy cooked in sweet and fragrant dark soya sauce. Comparing to the 2 famous shops in Geylang, I feel that the sauce is missing the OMPH flavour. It can be better if the gravy is thicker and more fragrant. Otherwise, it is already good.   

Claypot Frog Leg - Ginger and Spring Onion

Claypot Frog Leg - Ginger and Spring Onion - The Frog

For the dry chilli version, LD feels that the level of spiciness is manageable. She decided to put some chilli padi inside to give the spiciness level a boost until she is on fire.

Claypot Frog Leg - Dried Chilli

The Porridge ($2 for small, $3 for large), is smooth, silky and aromatic. Goes well when you blend it with the gravy from frog legs.

The Porridge

A must order here is their omelette. Cai Po Omelette ($5) or Prawn Omelette ($8). The smoky aroma from the egg is just so enticing, you can’t stop picking it up and put in in your mouth. The saltiness from the turnip complements the fluffy omelette, however, I prefer the plump and bouncy prawns in my omelette as it just tastes yummier.

Omelette

On a different occasion, we also tried their boil shell / gong-gong ($8/$10/$12/$15). It is fresh and it was easy to take out the flesh from the shell.

Menu P1

The service is friendly and efficient. Chillies, cutleries and sauce are self-service.  Although you can see queue most of the time, you won’t need to wait for long as the turnover is very fast. They have indoor and outdoor seating. Surprisingly, it is easier to find a seat inside.

Menu P2

Overall, Hong Chang is worth a visit if you are a fan of BBQ fish and frog leg porridge. The food here is delicious and it is pocket-friendly. Best of all, LD and I don’t need to travel all the way to Geylang if we got frog porridge cravings.

Food & Drinks: 7.75/10

Value: 8.5/10

Service: 7/10

Ambiance: 6/10

Budget per Person: $11 - $25

Hong Chang Frog Porridge and BBQ Fish

2 Braddell Road

Hong Chang Eating House

Singapore 359895

T: +65 9160 3125

OH:

Tue – Sun: 17.00 – 02.00

Closed on Monday

King's Laksa Steamboat – Unique Laksa Steamboat [MEDIA INVITE]

King's Laksa Steamboat - Our Spread

King's Laksa Steamboat ('KLS') is a steamboat buffet restaurant renowned for its Signature Laksa soup base. Founded in 2010, KLS has been around for a while and has their own loyal patrons.

King's Laksa Steamboat

Buffet Price

Once seated, you can see a white laminated order sheet, where you can choose some of their specialities. Soup base, finger food, noodles, meat, seafood and dumpling.

The Menu

For the soup base, KLS also offer chicken, herbal and ma-la. We choose their signature dual soup Laksa and chicken. The Laksa soup base is rich, lemak and packs of flavour. You can even see the top grade of dried prawn they use on the bottom of their stock. Simply put, the Laksa soup base is top notch. The chicken soup base is milky, robust with a touch of soothing effect in contrast to the laksa soup base.

Signature Laksa Soup Base (Top) and Chicken

The Premium Dried Prawn in the Laksa soup base

KLS also offer triple soup base for those who want more options. You just have to top up $8.

The Sauces & Condiments

Other than the ingredients mention on the order paper, they have 35 more steamboat ingredients for you to choose from. Check out the pictures below. This part is self-service, including the sauces and garnishes.

Ingredients - Part 1

Ingredients - Part 2

Ingredients - Part 3

The meat is sliced thinly and the portion will depend on the number of people ordering. My personal pick is their pork and sliced mutton because of their fattiness. For healthy diners, they also have chicken breast, beef and lean pork.

Seafood: Cockles, Clams and Prawns
Meat: Lean Pork, Mutton, Chicken and Pork Belly

For the seafood, our personal pick is the prawns and crabs. The prawns are fresh, bouncy and crunchy, while the flower crabs tasted fresh and sweet. Of course, there are cockles that you can choose to have with the laksa soup base, however as it is served with its shell, it becomes messy when you want to scoop the meat out.

Flower Carb, Fish Dumpling and Beef

Ingredients from Self Service section

Another reason that you must visit KLS is their cooked food. Their prawn paste chicken wings really got standard. Well marinated with prawn paste, fried upon order, you sure will get piping hot chicken wings on the table. Taste-wise, it is crispy, aromatic and succulent internally. Even our fellow har cheong gai addict gave her two thumbs up for this. We actually order the har cheong gai a couple of times.

Prawn Paste Chicken - Check out the Size

Fried Tofu - Accidental Order - tasted like fried fermented tofu

The same applies to other cooked food such as Fried Fish Balls, Luncheon Meat, Fried Tofu and Mini Mantou. I enjoy the fried mantou with the solid laksa broth, something that you never try but you can't deny its deliciousness.

Fried Fishballs, Fried Prawn Paste Chicken & Fried Luncheon Meat

Fried Mantou

The rest of the ingredients are as enticing, with such extensive selections I am sure that everyone can find something that they like. Not in the picture are beancurd skin and Nissin instant noodles, that are must-have ingredients in steamboat.

On top of the mention above, the buffet price included free flow of drinks, dessert and ice cream as well.

Free Flow of Drinks

Free Flow of Ice Cream

Ice Cream

Chubby Botak Koala's Creation - Mantou Ice Cream

Dessert - Beancurd Pudding

The décor of this place is bright and spacious. However, as you are eating steamboat in the air-conditioned room, expect to come out a bit smelly.

Part of the dining area

Overall, King's Laksa Steamboat buffet is definitely value for money. Their signature laksa soup base is definitely unique, while most of their ingredients have a certain standard. So if you are looking for a yummy steamboat place, consider King's Laksa Steamboat. Cheers!!

Thank you very much, Ivan Teh @The Running Man and King's Laksa Steamboat Team for the tasting invitation.

Food & Drinks: 7.25/10

Value: 8.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.25/10

Budget per Person: $26 - $50

King's Laksa Steamboat

17 Teck Chye Terrace

Singapore 545724

T: +65 6287 8010

W: https://kinglaksa.com/

F: https://www.facebook.com/kingslaksa/

IG:

OH: Daily 11.00 – 23.00

Price:

Lunch (11.00 – 14.59), Mon – Fri: Adult $21.80++, Child $16.80++

Lunch (11.00 – 14.59), Sat, Sun, Eve PH & PH: Adult $26.80++, Child $16.80++

Dinner (15.00 – 23.00), Daily: Adult $26.80++, Child $16.80++

Dining Duration 120 mins

*Child 6 – 11 years old.