Hoongy ! •
26 Jan 2015
I had the opportunity to preview the new year's menu for Quayside Seafood Restaurant. A staple at Clark Quay since 2002, the place is popular with both tourists and locals, offering "live" seafood by the pier.
We started with the Prosperous Pipa Tofu, fried tofu with crunchy bits within.
This was followed by the Deep Fried Prosperous Fresh Oysters in Cantonese Bi Fung Tang style. Basically, the oysters were fried and served on a half shell. Looks innocuous until you bite into the chili padi, which will wake your palette up.
It is the new year after all and what other way to celebrate its entrance than with the Lou hei Yu Sheng. Consisting of lobster, tuna, salmon, conch and sea urchin, this is one rich with ingredients.
Another lunar new year staple would be the Whole Lobster and Seafood Treasures Pen Cai. This has to be one of the better value pen cais around, costing approximately $50+ per person (min 6 diners) but with a whole lobster, 10 head abalones, large clams, scallops, dried oysters, Alaskan crab claws, king prawns, Garoupa, South African spikes sea cucumber and a whole chicken, it does not get better than that.
Meanwhile, the Baked Turbot Fish with Whole Garlic in Claypot offers tasty hearty fish with a little "heatiness" caused by the ginger.
The restaurant does offer some land animals as well, and one example of that is the Baked Rack of Lamb. Grass fed, it is tenderized and does not have a gamy after taste to it.
For the staple item we had the Claypot Prawns with Tang Hoon. With good wok hei, this is a must try here.
For desserts, ended with something light. The Chilled Lemongrass Jelly did a good job of providing a light finish to the heavy meal.
Overall, a hearty experience meant to be shared with the family.