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Quayside Seafood Restaurant (河畔海鲜馆)

2.9

Eatability rating

8 reviews

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AsianChineseIndonesianLocalMalay / IndonesianNonyaSeafoodSingaporeanSri LankanThai
Located on the riverside, Quayside Seafood Restaurant is probably the longest absolute riverfront restaurant space in Singapore! Serving seafood such as local favorites chili crabs and black pepper crabs.

Mon - Thu: 15:00 - 00:00

Fri - Sat: 15:00 - 01:00

Eve of PH: 15:00 - 01:00

Sun: 15:00 - 00:00

+65 63383195
$61 based on 8 submissions
Dinner (5 votes), Alfresco/Outdoor Dining (4 votes), View/Scenery (4 votes)
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Chinese New Year Menu Review

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.

The HGW community like this place for...

  • Claypot Prawns with Tang Hoon1 vote
  • Prawns1 vote
  • Sambal1 vote
  • Scallops1 vote
  • Whole Lobster and Seafood Treasures Pen Cai1 vote
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Latest Community Reviews:
• 26 Jan 2015 • 2020 reviews • 258 followers

Chinese New Year Menu Review

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
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.

Overall
Food/Drink
Value
Ambience
Service
  • Deep Fried Prosperous Fresh Oysters in Cantonese Bi Fung Tang style
• 30 Sep 2013 • 6 reviews • 0 follower

Good seafood, nice location, romantic dinner for under $100!

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Ok, I've eaten here in the past, and like some old reviews from a couple years ago suggest, it was hit and miss (though I think the reviews are still too harsh). That said, I just recently went here with my wife...and we had a fabulous meal! Sambal prawns, sotong, cereal prawns, seafood fried rice, and two drinks. We did it all for...wait for it: UNDER $100! Yes, you read that correctly. The tastes were really nice, the prawns were fresh and mixed with sambal, were just perfect...(my mouth is watering now as I type this!) Anyway, maybe they changed management or their menu since the old reviews, but we had a really nice time and good food...I would honestly recommend it to friends and family.
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  • Quayside's sambal sotong and prawns!
• 27 Dec 2011 • 1 review • 0 follower

Worst experience in Singapore

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Average food, definitely not worth the price, S$30 for a fried rice, S$10 for a prawn! Very poor service especially from the higher management, very rude, first time I see staff yelling at clients! I do not recommend this restaurant at all.
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