Tao Seafood Asia - Something different

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Tao Seafood Asia is a bit different from its counterparts in terms of presentation and theme of the food, plus deviation from the Cantonese cuisine that most Chinese restaurants serve. The setting of the place is consisted of a fusion of Chinese and modern decor—traditional round tables are placed at the centre while one wall is lined with plush seats and rectangular tables draped with linen. The striking dark red walls, ceiling and floor add a touch of boldness to traditional Chinese feel of the interior. As there is no tapas-like dim sum served, we opt for the Business Set Lunch that let us sample what this place has to offer.

Chilli Crab Sampler with "Man Tou" is a unique starter that kind of showcases what this restaurant is all about: fresh seafood. The chilli crab may only come in a spoonful, but that spoon is filled with large chucks of firm, tasty, fresh crabmeat drenched in mildly spicy, slightly sweet chilli sauce.

Premium Fish Maw Soup is another signature dish that is chock full of treasures of the sea. And added in the beansprouts and freshly chopped parsley, it is delightful soup that comes with multitude of textures. I especially love it that the fish maw is presented in its original form instead of the usual deep fried type since without the extra deep frying process, the fish maw retains all the flavours and the slightly chewy texture. The green chilli sauce is a great accompaniment to the soup due to wide spectrum of simulating flavours packed within this sauce.

Wasabi and Mayonnaise Prawns "Yuan Yang" Style is a crowd-pleaser as the prawns are fresh, the soufflé-like batter is light, and the addition of wasabi adds a kick to the taste. Though I do wish the wasabi flavour is stronger to make an impact. So this dish is in the category of nice but not memorable.

Poached Chicken with Superior Stock and Hong Kong Kailan features chicken with exceedingly smooth, tender flesh. The cooking technique involved to yield such texture in the chicken is impressive. Then again, I am not really into poached chicken, and this old-school dish does not feature anything unique that turns me into a fan.

Braised Ee Fu Noodles with Abalone wins in terms of texture of the noodles, which is springy and has the flavours soaked right into its core, without the sogginess. The abalone is pretty well-prepared since it is not overly chewy.

White Fungus Soup is one of the best dessert soup I ever have because while the flavours of the ingredients such as white fungus and herbs are pronounced, the overall taste is very clean and clear. You know how most white fungus soups are quite starchy? But not the one at Tao Seafood, and I love it for this reason.

Service is pretty good. With the ticks given to all aspects of this restaurant, I sure don’t mind going back if I want to savour Chinese cuisine with a twist.

My Thoughts: Nice!

This place is no longer in operation.

Tengawa Hokkaido White Curry - Simplicity at its Best

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After the enjoyable dining experience at Kurama Robatayaki, we are hyped to check out the other restaurants in Nihon Street’s line-up, and off to Tengawa Hokkaido White Curry we go!

Everything about this restaurant is based on simplicity: simple izakaya style setting, simple menu of set meals plus sides and simple concept of white curry paired with meat and vegetables. And with nothing elaborate, I can actually walk out feeling satisfied and full after a meal there.

We start off with tsukumono, which is pickled cabbages and red peppers, and the crunchy, crisp texture, paired with the simulating taste of vinegar, serves well to whet our appetites. The truffle chawamushi and soup that come with all set meals are full of flavours. For the chawamushi, obviously the flavour comes from the truffle oil. And the good part is they go easy on the truffle oil, just adding a bit for a hint of earthy aroma to enhance the taste without crashing with the delicate taste of the egg custard. And the clear soup is packed with umami of the clams that I enjoy.

After savouring the extremely tasty soup, which is perfect for cold weather, I do find that the white curry is more toned down in terms of flavours. But I definitely prefer the white curry here over other kinds of Japanese curries. Most Japanese curries are simply watered down version of Indian curries, so I might as well go to Indian restaurants to get my kick of the day. The white curry puts something different on the table. It is rich with the creaminess of milk and has that slight taste of pepper that makes it a little bit more spicier than its Japanese counterparts, which is what I like. I can say the curry here is in a league of its own. The starchy Japanese rice goes perfectly well with the white creamy curry. The fried ebi is fresh and crispy, thus making for hearty treats.

And the meat of pork hamburg is soft and succulent.

As for the truffle fries, I like the iota of truffle oil lacing the fries at the top. But it is a different story for the fries at the bottom, which are drenched in the oil. Frankly speaking, while it is great to get lots of shaved truffle slices, too much truffle oil can ruin the taste of the food. And the last bit of fries is way too overloaded with truffle oil that it assaults our senses. Though on the third and fourth try of the fries, the amount of truffle oil used is just right.

Service is great, being prompt and friendly, and has this izakaya feel to it that makes patrons feel at ease, which makes this place great for unwinding after a day’s work or getting together with family or friends.

With the free flow of soup and rice—only applicable if each patron orders a set meal, the set meal is extremely value for money. Needless to say, this restaurant is one of our regular haunts already!

My Thoughts: It is one of my Favourite Haunts!

This restaurant is no longer in operation.