For full review and more detailed information, please feel free to visit:http://www.thearcticstar.blogspot.sg/2015/07/dinner-at-oasis-bay-restaurant-toa.html
This was another family dinner, celebrating the Mom's birthday as well as Mother's Day, since both occasions coincide in the same month. Anyway, why Oasis Bay Restaurant? The Bro suggested here because the food was not bad. And this restaurant has replaced another Chinese seafood restaurant we used to visit as a family when younger - located at the same circular building, with no air-conditioning, but served very good seafood and zichar dishes.
So, we decided to come back to new-yet-familiar grounds to reminisce, and check out the changes. Oasis Bay (Taiwanese Porridge) Restaurant is a good-looking restaurant with comfortable settings and very good service - I took a lot of recommendations from one of the male staff, and they were all very good recommendations.
We started with the Herbal Kampong Chicken (SGD$16.00 for small) - tender, well-moisturized and tofu-smooth chicken pieces infused deeply with the aroma of Chinese herbs, every bite contained a "swish" that instantly filled the palate with the delicious herbal flavour.
We also had a Giant Garoupa with Leeks in Claypot (SGD$45.00). Fresh fish is always distinctive in flavour and texture, from the luscious taste of the flesh to the tautness of the texture that gives way upon a gentle bite or cut. This giant garoupa has all the above properties, and tinges of the leek and gravy it has soaked up, making for a superb recommendation.
Next, Craypot with Spring Onions (SGD$24.00) and Deep-fried Buns (SGD$3.00) came to us for exaltation. Looking at this dish was appetite-whetting enough , the egg sauce, the tantalising looking crayfish, and the crispy buns. Fresh with bouncy texture and dose of seaworthy sweetness, the crayfish sealed the clatter of the teeth beautifully; paired with gravy-dipped buns, one could easily hope for more, even after the plates have been wiped clean.
Finally, some Water Chestnut Cakes (SGD$5.00) which is basically diamond-shaped pieces of mochi-textured cakes filled with juicy, crunchy bits of water chestnut within. The sticky texture of the cake was delightful - I love sinking my teeth into these textures - while savouring the hints of nectarous water chestnut slowly.