3 Chowhounds met up at SinLee Chinese Cuisine restaurant this evening. It was one of visiting CH girobike’s stated favorite restaurants in Singapore, so CH FourSeasons recommended that we meet there for dinner. It was a great choice – all the seafood items were up-to-the-minute fresh – they were all alive & swimming a few minutes earlier in the blue tanks which formed the backdrop of the restaurant’s ground-floor dining room. FourSeasons did the ordering, and I must say that every dish was simply exquisite:
- Live bamboo clams, which are 8-inch oblong-shaped crustaceans, finely sliced, then steamed. Served on their shells, the delicate clam-meat was topped with chopped garlic & julienned ginger/shallots, and drizzled with sizzling hot oil & very fine Chinese soy-sauce. It was the most divine-tasting shellfish dish you’d ever taste anywhere in Singapore;
- Alaskan king crab, sautéed Shanghainese-style with salted duck-egg yolks. A very rich dish, which can be a bit cloying towards the end;
- Red garoupa fish, this was absolutely fresh & was steamed Cantonese-style: topped with julienned green shallots & fine ginger strips, and resting on a pool of delicious sweet-salty soy sauce;
- Braised green boxthorne leaves with century-eggs & salted ducks-eggs; and
- Seafood & mushrooms fried rice served in a clear consommé.
I guess SinLee does it best when it comes to Chinese-style seafood dishes. You do have to pay for its premium quality ingredients – the Alaskan king crab was US$200 for just half a crab! One interesting thing to note - the Duxton Hill/Neil Road area where SinLee is located seems to be undergoing a "de-gentrification" process, with bars/nightclubs popping up everywhere.
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