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.