Ph.Ds of FOOD

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Majestic Bay Seafood Restaurant

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Located below the Flower Dome at Gardens by the Bay and helmed by the same owner/chef of JING at One Fullerton, Majestic Bay Seafood Restaurant is Chef Yong Bing Ngen’s latest venture into the culinary field of seafood. The entrance of Majestic Bay is aptly flagged by tanks of live seafood, including lobsters, crabs and fishes.

Seared, chili crab meat bun 辣椒蟹生煎包

Seared, chili crab meat bun 辣椒蟹生煎包

Our meal kick started with the Seared, chili crab meat bun ($4.50 for 3 pieces). The searing gave the bun a little hardened crisp at the bottom, coupled with the white sesame adding the extra bit of fragrance. The fillings were supposedly chili crab meat. While we couldn’t exactly taste and bite into the actual crab meat, we did savour the taste of chili crab – the spicy and slightly sweet tanginess.

Baked BBQ pork bun 叉烧焗餐包

Baked BBQ pork bun 叉烧焗餐包

Though the Baked BBQ pork bun 叉烧焗餐包 ($4.20 for 3 pieces) looked pretty glossy and oily, the bun was quite soft and light. The char siew fillings were quite authentic, unlike those artificially sweet kinds. You could taste the charred and barbequed chunks of pork.

Steamed, shanghai dumpling, pork 上海小笼包

Steamed, shanghai dumpling, pork 上海小笼包

The Steamed, shanghai dumpling, pork 上海小笼包 ($4.20 for 3 pieces) was pretty decent. Nothing overly fantastic, but definitely meeting all the requirements for a decent 小笼包. A thin and not too floury skin + succulent and juicy meat filling without an overwhelming pork taste + sufficient soup/gravy for us to slurp up. If there was one thing we could fault, it would be that there wasn’t enough soup within the 小笼包.

Soup of the day 瓦煲老火汤

Soup of the day 瓦煲老火汤

Ingredients for the Soup of the day 瓦煲老火汤

Remnants in the Soup of the day 瓦煲老火汤

The Soup of the Day ($18 for 2-4 pax; $27 for 5-8 pax) was very flavourful and rich. Just a single mouth and you could really appreciate the hours of brewing put into this pot of soup. The natural sweetness of the dried seafood and pork coupled with the angled luffa/loofah, this soup was just hours of natural goodness.

Steamed, live prawns, minced garlic 金银蒜蒸开边生虾

Steamed, live prawns, minced garlic 金银蒜蒸开边生虾

The Steamed, live prawns, minced garlic 金银蒜蒸开边生虾 (market price) arrived looking absolutely beautiful. Prawns, split right in the middle, swimming in a pool of light soya sauce and garlic gravy. We were however, slightly let down by the prawns. The prawns seemed pretty scrawny, lacking the succulence, juiciness and crunchiness that we liked. There wasn’t much flesh and parts of it were stubbornly clinging onto the shell. Steaming has got to be the best way to accentuate the freshness of seafood, but sadly, we were let down by the steamed prawns.

Live crabs, Bay’s signature “Kopi” sauce 冠华咖啡焗肉蟹

Live crabs, Bay’s signature “Kopi” sauce 冠华咖啡焗肉蟹

Flambé Live crabs, Bay’s signature “Kopi” sauce 冠华咖啡焗肉蟹

Flambé Live crabs, Bay’s signature “Kopi” sauce 冠华咖啡焗肉蟹

The highlight of the night has got to be Majestic Bay’s signature Live crabs, Bay’s signature “Kopi” sauce 冠华咖啡焗肉蟹 (market price). Chef Yong spent almost 3 months coming up with the perfect sauce made from 3 different kinds of coffee beans – Brazilian, Arabic and White. To add on to the extravaganza, the crabs were then drizzled with coffee liquer, before a table side flambé. By then, the entire restaurant was filled with the aroma of coffee, together with a mild charred fragrance.

The crabs were definitely worth a trip down to Majestic Bay. In fact, rather than tasting strongly of coffee, the crabs exuded a caramelized charred sweetness, almost reminiscent of caramel popcorn. The extra flambé really did seal in the flavours of the crab and on top of that, adding that extra caramelized sweetness to it. We were just licking every part of the shell and savouring the sweetness and stickiness of the crab meat. The crab meat itself was on the tougher, firmed and drier side, but the marination compensated for everything. Finger licking good – that sums it all up.

Sautéed, wild mushrooms, asparagus, minced garlic 蒜茸野菌炒芦笋

Sautéed, wild mushrooms, asparagus, minced garlic 蒜茸野菌炒芦笋

The richness of the seafood and strong flavours were neutralized with a simple dish of Sautéed, wild mushrooms, asparagus, minced garlic 蒜茸野菌炒芦笋 ($18 for 2-4 pax; $27 for 5-8 pax). The earthly flavours of mushrooms with the crunchy asparagus – simple yet soothing for the palate.

Baked rice, assorted seafood, chef’s recipe sauce 海鲜大烩焗饭

Baked rice, assorted seafood, chef’s recipe sauce 海鲜大烩焗饭

The Baked rice, assorted seafood, chef’s recipe sauce 海鲜大烩焗饭 ($68 for 4-6 pax; $88 for 7-12 pax) was another specialty of Majestic Bay. Inspired by the popular Macau Portuguese baked rice and localized for the Singaporean palate, this baked rice was an extravagant fried rice, topped with baby abalones, scallops, mussels and prawns. The rice and seafood were fused together in a spicy curry-like cream sauce, topped with mozzarella cheese and baked to form a crusty goodness. Besides resembling the Macau Portuguese baked rice, this dish did also remind us of the Japanese curry rice. It wasn’t all that spicy and overwhelming, thus we could still savour the sweetness and freshness of the seafood. We were particularly intrigued by the mini baby abalones. Though these little miniature babies lacked the distinct abalone taste and texture, it was still somewhat interesting to appreciate and admire. This baked rice is a rare gem in seafood restaurants – another dish worth coming back for.

Sweet’s temptation 甜品诱惑 (from left to right: Bay’s Chinese Pancake; Steamed Custard Bun; Glutinous Rice Dumpling with Fresh Cream Stuffing; Glutinous Rice Dumpling with Yam Paste Stuffing

Sweet’s temptation 甜品诱惑 (from left to right: Bay’s Chinese Pancake; Steamed Custard Bun; Glutinous Rice Dumpling with Fresh Cream Stuffing; Glutinous Rice Dumpling with Yam Paste Stuffing)

(from left to right) Steamed Custard Bun, Salted Egg Yolk; Glutinous Rice Dumpling with Yam Paste Stuffing, Shredded Coconut

(from left to right) Steamed Custard Bun, Salted Egg Yolk; Glutinous Rice Dumpling with Yam Paste Stuffing, Shredded Coconut

Our meal ended with the Sweet’s temptation 甜品诱惑 ($20 for 4 pax) – a platter of 4 desserts. There were 2 savoury desserts, including the Bay’s Chinese pancake with red bean paste and the Steamed custard bun with salted egg yolk. The Chinese pancake was slightly oily. The thin crisps encompassed a generous filling of red bean paste. Pretty decent, but a tad on the oily side.

It was quite uncommon to see the Steamed custard bun with salted egg yolk on a dessert platter, but nonetheless, it was a pleasant surprise. The bright orange resembled that of Crystal Jade Dining IN’s custard bun. The custard bun was pretty average. The saltiness was rather unbalanced, with some portions tasting a tad more salty than the other portions. The bun could also do with a bit more filling and gooeyness.

We preferred the sweet desserts. The Glutinous rice dumpling with yam paste stuffing and shredded coconut was a unique blend of yam and black glutinous rice. The centre yam filling was think, rich, sticky and gooey, surrounded by a thin layer of black glutinous. The chilled dumpling was refreshing and sweet. The outer topping of shredded coconut added an extra bite and texture to the soft dumpling.

The other Glutinous rice dumpling with fresh cream was more mochi-like. It was soft and upon contact with the warmth of our mouths, the outer skin melted and disintegrated to reveal a fresh cream centre. The creamy dumpling was relatively lighter on the palate compared to the yam paste and would definitely be a sinful hit with mochi lovers.

Majestic Bay Seafood Restaurant presents a menu decorated with unique and creative dishes, adding surprising twists to commonly found dishes.

*This is an invited food tasting session.

Majestic Bay Seafood Restaurant
Flower Dome, #01-10 Gardens by the Bay
18 Marina Gardens Drive

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Written by foodphd

November 18, 2012 at 3:22 pm

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