7th Storey Restaurant @ Marina Barrage

3 pax opting for alacarte rather than steamboat. - Definitely order the Hokkien Mee . Oodles of Noodles , with decent amounts of lard and a nice punchy taste. It was an unexpected find as I always thought of 7storey as a Steamboat place. not had good Hokkien mee for a while and this was one of the better recent meals.
Other dishes were average so the one thing that stands out for me was the Hokkien Mee.
Ambience and Service wise- dining outside is pleasant- no mozzies, no untoward smells, some sounds of distant drilling but thats bearable.

Went for dinner at Marina Barrage on a sat night..was surprised to see that the steamboat part was pretty packed.
Hence opted for the ala carte dinner in the aircon restaurant instead.

Waitress recommended the Hainan chicken which i feel that it is pretty normal..thou she says that is the restaurant speciality.
The hainan veg is also quite plain and not that fantastic.

However the service level is quite good..the waitresses keep on refilling my tea and drinks, ensuring that we are properly taken care of.

On my way out, i realised that there is a selection of vegetarian food too for the steamboat side.

Might return to try the steamboat next time when the crowds lessen.

It was a late lunch, we were running really late (a usual habit of my uncle). I had arrived just 15 minutes before them, and it was just 15mins away from their lunch closing. So I had to order fast (they close their sift at 2.30pm)

So I asked for a few things which I'm familiar with the 7th Storey restaurant - Hainanese Chicken, Hainanese Pork Chop, Hainanese Chop Suey, another stir-fry baby kailan, and a hot-plate toufu (which was quite a mistake).

Given my particularity about Hainanese cuisine (pampered and educated by the various Hainanese clan association experts about how it should taste like etc etc. Plus my familiarity with Hainanese Chop Suey (which is one of my favourites). Let me give a dissertation of their food quality problems first.

1. Hainanese chicken
They had added a sauce on top of the chicken, it was too sweet and thick. The chicken itself was tasteless without the sauce, it had no flavour at all. I also felt that the flesh was a little tough. Perhaps they changed their supplier - this is not good chicken!!

2. Hainanese Pork Chop
Firstly the pork chops were fried for too long, sure they were crispy on the outside, it was also DRY on the inside. Its like eating into a week-old piece of meat (that dried up in the refrigerator). Next based on tradition their method is already wrong with the use of sweet and sour sauce (which was still ok with me). The problem with their sweet and sour sauce was that it wasn't tasty. I would have done it differently anyway. The pineapple in the sauce was too green, it was hard to bite into.

3. Hainanese Chop Suey
This dish is cooked with fresh prawns (which I didn't think were fresh), Wong Bok, carrots, mushroom, bamboo fungus and rightfully should have fish maw. This dish was ok in its presentation. I'm never finicky about presentation in such places. The prawns were obviously frozen ones. They lacked taste. I was really disappointed with their rendering of one of my favourite Hainanese dishes.

4. Baby kailan
It was ok. If they can even do this wrongly, they should fire the cook. Even a 10 year old child can cook this with one hand tied behind her back.

5. Hot Plate Toufu
They put kernel corn. No one puts kernal corn in such a dish. Its like one of the main ingredients apart from the Toufu. It is one of the most unacceptable in my opinion. I believe chef has the creative right to include ingredients and add their own flair to a traditional dish. But this is preposterous.

Let me explain why kernel corn should not be included with toufu. They do not add any additional flavour other than sweetness. presentaion of toufu with corn is not interesting. They should look into this.

It wasn't a cheap lunch anyway. Luckily I wasn't footing the bill or I would have been ballistic. Not forgetting that we arrived late? Our food came at 2.30pm, and so did the bill.

The reason for the bill even before we started to eat?
"oh we are changing shift, so we have to print out the bill, please settle the bill now"

"but you can sit here and eat slowly no problem, because we're starting our afternoon High Tea."

To me - that's bad service. Enuff said.

I was at Marina Barage so I thought give it a try. The steamboat set comes with fairly basic food. So, we added the Garoupa ($50). The salted egg crab comes at $60 per kg (other restaurants selling at $40-50). This gives you pretty much an idea of how pricey they are. I am fine if it taste good - the taste of the steamboat soup base and crab is only so-so. The garoupa is not exactly the freshest I had.

The service is not good either. We wanted male crab as we do not take roe. A female crab with roe was served. When I asked the waitress, she said male crabs do produce roe. I have to call in the captain to ask if male also bear children before he apologies profusely. So if you are ordering crab there - please be extra careful.

Went here on sun nite.
Pretty crowded.
Ordered their more 'famous' prawn tang hoon, crab noodles - a while later, 'sorry, no more', and tt's at 8pm or so...
Maybe the business too good, maybe...well, i dun see this in other busier restaurants. V disappointing.
Other crab dishes, $70/kg!! Enuff said...

Otherwise the chicken rice, chicken rice type of chicken, so so...better ones aplenty out there.
Hainanese pork chop...so so..v thinly sliced
Steam boat...also so so

Nothing v special. except the view of marina bay.

Went to the Marina Barrage on a Sunday evening. Quite packed as I thought most people will be at Chinatown to buy new year goodies.

Visited the restaurant. It has an outdoor area, mostly for steamboat and an indoor airconed section. We did not intend to take steamboat, partly because of the price it has moved up to more than $100 for a set!). We ordered some Hainanses sepecialties like Hainanses chicken, Hainanese prok chop, fried fish maws, Hainanese hei choh (can't tell the difference between Hokkien or Teochew ones), pig's stomach soup and another non-Hainanese dish, fried brinjal.

The service is great as the auntie continued to top up our glasses, foods served promptly, maybe they want us to finish fast to free up the table (quite alot of reservations). Most important the food are tasty enough. As we ordered the 'normal' stuff, the bill is affordable ($130 for a table of 6).

The young girl who took our orders was a bit confused. When I ordered, I specify that for chichen I wanted a medium serving, and the rest small. But it turn out the chicked in small (barely enough for us, as it taste quite good), and the rest medium.

The price of rice is also abit steep. It is $1, considering the fact the Boon Tong Kee only charges $0.40, and taste better.