After a two-year hiatus during which it spent much effort sourcing for a new location, Seafood Paradise is set to reopen at VivoCity, boasting a gorgeous view of the bay! Seafood Paradise was the little spark that led to the success of Paradise Group today with over 100 outlets worldwide.
The restaurant is all set to make a comeback to reignite happy memories for all its loyal customers with its signature dishes — Signature Creamy Butter Crab topped with Coconut Crumbs, Popular Singapore Style Chilli Crab, Poached Tiger Prawn with Chinese Herb in Superior Stock, and Crispy Kang Kong topped with Cuttlefish in Homemade Seafood Sauce, just to name a few!
Luke’s Lobster offer traceable, sustainable seafood from ocean to plate. Following closely after their Singapore debut at Shaw House, they will be opening a second outlet at Jewel Changi Airport very soon.
Their signature and bestselling Lobster Roll has chilled lobster meat served atop a buttered, griddled split-top bun with a swipe of mayo, a dash of lemon butter and a sprinkle of their secret seasoning.
HolyCrab is excited to begin the next adventure at their new home – the iconic Capitol Arcade, located in the cultural district in the heart of Singapore.
A forerunner of Singapore’s much loved private dining scene, HolyCrab originally offered the unique experience of dining in Chef Elton’s abode, more than a decade ago back in 2009. And how better to get guests’ hands off their phones? Keep their hands busy savouring some awesome crabs! And that, was how HolyCrab was borne, a lovechild of Chef Elton’s passion for both eating and cooking.
In 2017, Chef Elton decided to pull out all stops to take on the unchartered waters and challenges of opening a brick and mortar shop. HolyCrab was given life and body, in the shape of a quaint little 25-seater shophouse at its previous location of Tan Quee Lan Street.
The playfulness of HolyCrab’s creations has delighted many more guests since its humble beginnings. HolyCrab offers bold, distinct flavours, forged by a fiery need for “WokHei” (breath of the wok).
HolyCrab works with many different suppliers to bring you the freshest Sri Lanka crabs to the shores of our sunny island. Rest assured that all crabs at HolyCrab are of the highest quality and free from antibiotics. View their menu here.
Enjoy comforting Dim Sum delights at their alfresco seating area along the Singapore River from 11.30am – 5pm daily.
Their Sampling Menu is also perfect for solo diners, couples or diners who want to have their favourites in small portions. One of the most popular choices include the famous Long Beach Chilli Crab cooked in a delectable spicy-sweet and eggy chilli gravy topped with fresh crab meat is best to consume with handmade fried bun ($18 per portion)
The Sampling Menu is available all-day at Long Beach @ Robertson Quay.
Chinese cuisine is vast and varied, but no matter the region or province, you are guaranteed a delicious and comforting meal. The newly opened Tang Lung restaurant wants to capture that essence — all set against the backdrop of a slick, modern restaurant that pays homage to an era when traditional Chinese opera flourished.
Perched on the breezy Robertson Quay, Tang Lung boasts a wide array of Chinese cuisines from various regions, all with a distinctively modern twist: think luscious Steamed Flower Crabs in Shaoxing Wine, addictively buttery Pineapple Char Siew Tarts and crackling Deep Fried Soon Hock in Superior Soya Sauce.
With an expansive spread of over 60 dishes, Tang Lung is the perfect location for casual business lunches, decadent dim sum high teas, and hearty family dinners alike.
The restaurant’s star dish is undoubtedly the Steamed Flower Crab in Shaoxing Wine. The delicate, luscious meat of the flower crab is given a new dimension with the addition of the restaurant’s special sauce which contains a combination of sweet, fermented rice, spiced Shaoxing wine and soul-warming chicken oil that is made in-house. In this dish, two live flower crabs lie on a bed of fresh vermicelli noodles, which, after absorbing the juices and sauce from the crabs, make for a dish that is near revelatory.
The Steamed Glutinous Rice with Crab Roe might take at least half an hour to reach your table, but it is well worth the wait. The once-ordinary dish of glutinous rice gets a heady do-over at Tang Lung – cubes of Shiitake mushrooms, shredded dried scallops, Chinese ham, and crab roe are mixed into the rice and fried. The two sweet Yellow Roe Crabs and glutinous rice are first steamed separately, and then together for just the right amount of time inside a cheese cloth to impart a distinctive umami taste to the dish. Here is a secret — the best part of the dish is the rice beneath the crabs which soaks up all the juices from the tender crustaceans as it steams.
At SHAO on Frankel Avenue, they have created a unique menu, centring around the theme of roasts and barbeques.
SHAO’s Signature BBQ Crab has its roots in the traditional Teochew Cold Crab. From the traditional recipe, they infused tastes and eating styles from different cultures and after many iterations, the BBQ Crab was born.
Their BBQ crabs are seasoned with sea salt, crushed black pepper and our signature BBQ sauce. This guarantees that their crabs retain that fresh, juicy and natural taste. Eat it as it is or with their special homemade chili sauce, wasabi sauce or salt & pepper dip.
Long Beach, the restaurant with more than 70 years of history, is a household name to many seafood lovers in Singapore and overseas. Patrons can now look forward to another convenient location to enjoy Long Beach's signature Black Pepper Crab at their latest outlet, Long Beach @ Stevens.
Established in 1946 at Bedok Rest House along Old Bedok Road, Long Beach is probably one of the oldest and most popular seafood restaurants in Singapore that always seems to draw in a neverending stream of diners.
Long Beach has been conferred many culinary awards and has been recommended by all manner of TV food programs and food guides both locally and internationally.
Crabs are a must to order at Long Beach. They have more than 30 ways of cooking crabs!
With its mellow, refined flavours and wholesome preparation methods, Teochew cuisine requires utmost skill and attention to detail – which is why Imperial Treasure insists on importing the requisite exotic seafood and hiring the most experienced chefs to perpetuate this exceptional heritage. Imperial Treasure Fine Teochew Cuisine is now at ION Orchard.
At Imperial Treasure Fine Teochew Cuisine, a spread of fresh seafood, marinated meats, and enticing desserts are available to patrons. The classic Steamed Pomfret in Teochew Style, melting in your mouth with a delicate sweetness, is guaranteed to win you over.
Established in 1976, Red House Seafood has built a strong reputation of pairing fresh seafood with Asian flavours. The esteemed home-grown restaurant chain's latest branch is at Clarke Quay and it will open on 16 December 2016.
Over the years, Red House Seafood has built a strong reputation for good quality, fresh seafood specialising in Asian seafood dishes and Singaporean favourites such as Crabs in Red House Chilli Stew and their Scottish Brown Crabs. Their intimate attention to flavours makes them popular amongst locals, expatriates and tourists.
The epitome of fresh seafood and great service, The Catch ensures only the freshest catch are delivered to your table! Their non-seafood dishes are just as lauded though, and advance orders are necessary for some of these delectable fare. Signatures include their Signature Roast Chicken Stuffed with Glutinous Rice, Boston Lobsters and Lala Clam Boiled In Chinese Wine.
Recognised for its wide range of rich-tasting sauces concocted in-house, Big Lazy Chop is a Chinese bistro offering diners the experience to have their favourite dishes cooked to perfection with their preferred choice of sauce.
With choices ranging from Singapore's classic Salted Egg to Big Lazy Chop's very own Butter Champagne sauce and many more, your palate will be thankful for the kaleidoscope of flavours presented. Signatures include Black Pepper Premium Sri Lankan Crabs, Asam Curry Fish Head, Butter Champagne Drunken Spare Ribs and Milk Butter Chicken Chop.
With a menu offering everything from the best of local specialties to contemporary asian interpretations at affordable prices! Savour the best of Cantonese cuisine, roasted delicacies, wok-fried specialties and more. Have your taste buds titillate with delight where the choices will be aplenty!
Big Street is a local heritage style dine-in restaurant located in a 2 ½ storey conservation shop house.
The shop house is a corner unit with excellent full glass frontage where you can enjoy the view of the park from any level. Comfortable seating, entertaining music and interesting furnishing created a welcoming atmosphere for dining in and chilling out.
With WIFI readily available, you can enjoy your cuppa and the ambience while you surf the net or just catch up with friends.
One can also get to learn the history of this building through the heritage panel displayed on the wall of the staircase going to the second storey. With artistic and creative lighting, Big Street also serves as a beacon for excellent late night comfort food and ‘night cap’.
The second level and mezzanine level are ideal for hosting private functions and their culinary team will be pleased to create menus that suit your special occasions.
Among Big Street’s menu offering are some of Singapore’s top ten local favourite dishes such as hainanese chicken rice, hokkien mee, char kway teow, pepper crabs, fish head curry, satay, kaya toasts, nasi briyani and roti prata. You will also get to enjoy their creation of chilli crab in a ‘prata bag’ and a variety of delicious prata wraps.
They also have a selection of HPB endorsed healthier choice meals for the health conscious and weight watchers. Healthier oil carrying the HCS logo is used for all their food preparation.
Their café & bar counters serve gourmet coffee and teas, local flavour ice creams, a thirst quinching range of cocktails and mocktails, and a selection of red and white wines. Their service executives will be pleased to assist you with food and drink pairing if you require.
With a solid 30 years in the F&B industry, Joyden Concepts welcomes its third eatery and largest outlet to date, Joyden Treasures at Leisure Park Kallang.
The owners of Joyden Treasures have poured their heart into researching past culinary delicacies, cooking methods and stories to work with their chefs to bring customers a comprehensive selection of seafood and meat dishes that have long been forgotten or were too complex to replicate. They have also included a selection of their own family recipes, refining them for customers to enjoy.
The spacious 7,000 sq ft restaurant is the largest Joyden Concepts outlet to date, featuring six VIP rooms that can easily accommodate ten guests each and the main dining area has a comfortable seating capacity of 210. The airy and bright space utilises natural elements like light pine wood as well as stone and terrazzo floorings, while the textured glass panels and mosaic add a hint of nostalgia from homes from a not-so-distant past. The large picture windows also afford a lot of natural sunlight to stream through making it perfect for lazy family lunches
Serving a mix of robust, country-style Cajun seafood and the distinctive richness of Creole cuisine. Dancing Crab is a refreshing, American counterpart to Singapore's equally famed preferences for seafood, shellfish and rich flavors. Backed by one of Singapore's oldest seafood restaurant leaders, TungLok Group, Dancing Crab sources their shellfish from the same vendors used at the group's best seafood restaurants, offering a range from Boston lobster to Dungeness crab.
New Orleans, Louisiana is known for its happy atmosphere, lively music, and high spirits. Dancing Crab brims with life, bringing the same emphasis to its colorful location at The Grandstand, welcoming its guests to eat, drink, and be merry.
The Bar & Billiard Room at Raffles Hotel marks a new era with its return to a storied and sophisticated, yet relaxed bar and lounge specialising in whisky, original and imaginative cocktails, craft beers and high quality cigars.
Noted as the oldest existing bar in its original location in Singapore, the Bar & Billiard Room will now present up to 400 curated whiskies alongside an entirely new cocktail list and bar menu.
With a beautiful room and outdoor covered terraces, the unique and historic setting at Bar & Billiard Room naturally lends itself to the new evolution. The Bar & Billiard Room will also serve as an everyday meeting place as well as for special occasions.
Christoph B. Nyfeler shares his 16 years of whisky experience as Raffles Singapore’s Resident Whisky Expert. Of the 400 hand selected whiskies, many are limited editions and directly imported for the bar. The whisky list boasts a strong Scottish presence with a good selection of American bourbons and Japanese whiskies rounding off the collection.
To add special interest, Christoph will host whisky events such as whisky appreciation masterclasses and whisky dinners regularly. He can also create exclusive whisky pairing menus for groups and corporate events of up to 20 people. You can share your individual taste preferences with Christoph who will then customise a dinner menu where courses are paired with different types of single malt whiskies.
Equal attention has been given to the new whisky-led cocktails created by Raffles Singapore Restaurant and Bar Operations Manager Randolph Velasco and his award-winning bartenders. With special skills and knowledge of infused liqueurs and house-made bitters, the team have based the bar’s new concoctions on classic cocktails with a modern twist in Menu highlights include the BBR 1896, a nod to the year the Bar & Billiard Room was established. The complex cocktail is a delight for the senses; the bourbon is first fat-washed in butter for a creamy mouth feel and savoury flavour, mixed with Angostura bitters, smoked with chamomile tea leaves for a subtle, floral aroma and finally garnished with a slice of orange peel.
The Old Nick was a favourite tipple for navy officers who needed some liquid courage before heading out to sea. The Bar & Billiard Room’s version is a combination of Scotch whisky, thyme liqueur, Dom Benedictine, orange and lemon bitters. The comprehensive cocktail menu encompasses other base spirits such as gin, tequila and vodka as well. Look forward to the Miss “H”, Randolph’s take on the ubiquitous martini featuring kiwi, Cointreau, lime, and muddled kiwi fruit.
Bar bites include a selection of sophisticated nibbles and more substantial sharing plates. An array of cold and hot dishes can either be enjoyed as an accompaniment to drinks or as full-fledged meal. Menu highlights include Crabmeat Cigars, shredded fresh crab meat wrapped in vine leaves.
For a sweet finish in keeping with the bar's theme, Chocolate Whisky Stones are available in three different flavours – dark, milk and white chocolate. The chocolate is first melted down and infused with whisky before being placed in moulds to resemble the whisky stones commonly used to chill the spirit without diluting the drink.
The Bar & Billiard Room also houses one of the five original billiard tables from the turn of the century and you are invited to have a game over drinks. On Friday and Saturday evenings, the bar will feature live jazz.
Designed by Hui Designs, it showcases painted wooden wall panels in coastal blue, brightly coloured tiles, oak wood and ‘old-world’ checkered vinyl tiles flooring, juxtaposed with cane furniture, baskets, bamboo blinds, nautical-themed artwork and palm trees.
The new space is modern and enticing and highlights how coastal touches can meet "old-world" tropical charm to compliment the natural setting. The Waterfront Bar now takes on a more seafood-focused menu with oysters and succulent seafood at the helm.
During the day, it is the perfect spot to escape the heat and refresh with a cold flute of champagne as you admire the yachts, while at night it transforms into a breezy alfresco bar complete with a starry canopy perfect for chilling out pre or post-dinner. Enjoy only the freshest and most in-season oysters sourced from France all the way to New Zealand.
With an eye on always exciting the palate and broadening horizons, Waterfront Bar will also bring in seasonal oysters with unique flavour profiles from all over the world so you will always have something new to look forward to. Aside from oysters, the menu showcases lobsters, crabs, calamari and fish as well as other nonseafood delights and desserts. Special seafood platters featuring the freshest catch are also available during weekend brunch.
To complement the seafood, Waterfront Bar also offers an extensive selection of boutique champagnes as well as classic cocktails, wines, beers and spirits.