Singapura Seafood Restaurant has been around since the early 90s, located at Selegie House serving mainly Fuzhou cuisine. I have added this restaurant in my to try list for a while back since I read about them at ieatishootipost. I was more than happy to say yes when my aunt wanted to go there for dinner on Sunday. We were quite pleased with the food with more hits than misses.
The moment you step into the restaurant, it gives an authentic old Chinese restaurant feel and along the side wall, you can see numerous pictures and write up of the restaurant. The restaurant was not very crowded when we just arrived but diners started to come in after 7pm. With only 2 staff serving and the lady boss in charge of taking orders, our orders took a while to come and refill of drinks were slow too. We were not very affected by it as long as the food is good furthermore they don't charge service charge and GST. We ordered a few of the signature dishes except the cold crab where almost every tables have it. We just didn't feel like eating crab that day.
The moment you step into the restaurant, it gives an authentic old Chinese restaurant feel and along the side wall, you can see numerous pictures and write up of the restaurant. The restaurant was not very crowded when we just arrived but diners started to come in after 7pm. With only 2 staff serving and the lady boss in charge of taking orders, our orders took a while to come and refill of drinks were slow too. We were not very affected by it as long as the food is good furthermore they don't charge service charge and GST. We ordered a few of the signature dishes except the cold crab where almost every tables have it. We just didn't feel like eating crab that day.
Special Prawn Rolls - S$16.00
I liked the prawn rolls, something different from the usual ngoh hiang. The lightly seasoned prawn was crunchy and fresh tasting, rolled up tightly with pig mesentary (Peng Seh) and lightly coated with flour to deep fry. Worth trying.
Fuzhou Fried Liver with Kailan - S$15.00
Chef recommended dish. The pork liver was thick, juicy and tender deep fried in a thin layer of flour and saute in a flavourful sauce. Served on top of a bed of kailan. The sauce was a bit on the sweet side for us but it was really good to go with rice.
Stir Fry Flower Clams - S$12.00
Very fresh and sweet tasting flower clam stir fry in spicy sauce. This dish was rather common but they have done it well with good wok hei.
Oyster Omelette - S$20.00
Though is not a signature dish here but is our family all times favourite. This dish was executed well too. The omelette was very fluffy and the oyster was sauteed in a tasty sauce that complimented the omelette very well.
Claypot Red Wine Chicken - S$10.00
Another signature dish, stewed chicken, mushroom and tanghoon in homemade red wine sauce(hong chow) served in claypot. This was quite nice too, felt very comforting and warming after eating it.
Fuzhou Fried Noodles - S$10.00
This is a must order dish. One of the best noodles I had in the Year 2010. Almost similar to Hokkien mee but nicer. Thumb up for this.
Special Bee Hoon - S$10.00
This was probably the only dish that we didn't enjoy. Too plain and bland for our liking, not so special after all.
Singapura Seafood Restaurant
Blk 9 Selegie House
#01-31 Selegie Road
Singapore 180009
Tel No: 63363255 / 63363478
Daily: 11am - 2:30pm, 6pm - 10:30pm
I liked the prawn rolls, something different from the usual ngoh hiang. The lightly seasoned prawn was crunchy and fresh tasting, rolled up tightly with pig mesentary (Peng Seh) and lightly coated with flour to deep fry. Worth trying.Fuzhou Fried Liver with Kailan - S$15.00
Chef recommended dish. The pork liver was thick, juicy and tender deep fried in a thin layer of flour and saute in a flavourful sauce. Served on top of a bed of kailan. The sauce was a bit on the sweet side for us but it was really good to go with rice.Stir Fry Flower Clams - S$12.00
Very fresh and sweet tasting flower clam stir fry in spicy sauce. This dish was rather common but they have done it well with good wok hei.Oyster Omelette - S$20.00
Though is not a signature dish here but is our family all times favourite. This dish was executed well too. The omelette was very fluffy and the oyster was sauteed in a tasty sauce that complimented the omelette very well.Claypot Red Wine Chicken - S$10.00
Another signature dish, stewed chicken, mushroom and tanghoon in homemade red wine sauce(hong chow) served in claypot. This was quite nice too, felt very comforting and warming after eating it.Fuzhou Fried Noodles - S$10.00
This is a must order dish. One of the best noodles I had in the Year 2010. Almost similar to Hokkien mee but nicer. Thumb up for this.Special Bee Hoon - S$10.00
This was probably the only dish that we didn't enjoy. Too plain and bland for our liking, not so special after all.
Singapura Seafood Restaurant
Blk 9 Selegie House
#01-31 Selegie Road
Singapore 180009
Tel No: 63363255 / 63363478
Daily: 11am - 2:30pm, 6pm - 10:30pm
2 comments :
Thanks for the recommendation. Did not know there's such a gem in over at Selegie House.
Hi Baking Fiend,
My pleasure and thanks for dropping by my blog.
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