15 Jan 2016
The Boiler is up by Malcolm Hong, ex-banker turned restauranteur, this South American-inspired Cajun-styled seafood restaurant is concealed in Tai Seng's industrial area, near where cafes are constantly popping up nearby. The decor is rustic and minimalistic, with signal lights and simple furniture making up the interior; service is a little slow, especially during busy periods. And you would be surprised to learn that this restaurant is packed even on weekday evenings!
I started with a Lychee Beerjito (SGD$10.90), an interesting concoction that uses beer in lieu of rum for this fruit-infused cocktail. I liked the refreshing flavour, as well as the luscious flavour of lychee amongst the minty taste.
Fish & Chips (SGD$12.90); it was named under the "Starters" section but the portion was huge enough to be the mains itself. The battered fish fillets were crispy and the flesh was snowy and flakey. Taste was good enough without dipping of tartar sauce served on the side.
Next, Prawns (SGD$16.25 for 200g) in Pepper Butter sauce. Prawns were fresh with firm, springy flesh and sweet in their natural taste, enhanced dramatically with the spicy pepper butter sauce. The sauce was so good, we drank it like broth .
For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2016/01/dinner-at-boiler-louisiana-seafood-beer.html