Entree Kibbles: Yang Ming Seafood ( 扬名海鲜馆) @ Block 150 Bishan Street 11 [Singapore]

Sunday, April 17, 2022

Yang Ming Seafood ( 扬名海鲜馆) @ Block 150 Bishan Street 11 [Singapore]

Despite the diminutive size of Singapore, there are plenty of hidden gems that are not known to many except for those who live in the area or have heard of them through word of mouth.

It was the latter that brought me to Yang Ming Seafood! Even though it's located in Bishan, getting there requires taking a bus as a walk might take you about 20 minutes; hardly comforting in our hot and humid weather.

Guess the eatery had already made a name for itself since it was the winner of Singapore Food Masters 2020 fort the north zone. Organized by SPH, I actually knew about the competition given the publicity but didn't follow it diligently.

So tempted to get the crabs as they were live and of big sizes! Shall leave them for another day as we were focused on the seafood we intended to try that day.

Unique, interesting setup of the eatery which was housed in a coffee shop; flanked on both sides by HDB blocks, it's literally a courtyard filled with tables reserved for customers of Yang Ming Seafood.

Four signature dishes! As we were not much into fishes (unlike my mom) and Alex and I don't take pig's stomach, there were only two signatures suitable for us. Salt baked crab is rare but can still be found in some seafood restaurants.

Let's have the Andrew Lobster then.

Plus other dishes to complete the meal!

Love it when seafood eateries provide us with a box of tissue! In the past, it's the norm to pass us a bowl of tea (I think) with lime but the pandemic has rendered that as potential risk of cross contamination. Whatever the case, tissues are already better than not having anything to wipe your hands with.

Four dishes, and let's kick start with the review!

Furong Egg - at S$8.00, this small serving appeared a lot more than our expectation! It was fluffy with the necessary crisp edges and dotted with amazing bits of lup cheong (Chinese waxed sausages). Many places actually replaced lup cheong with char siew, which unfortunately usually reduces the palatability of this Malaysia / Singapore style omelette.

Yang Ming Special Chicken - the one thing that sticks out from this dish, and in my opinion, makes it special, would be the use of roughly cut dried chilli. I was afraid it might be too spicy as Alex doesn't take well to spiciness.

Thankfully, the spiciness was light and absolutely manageable. Meat was juicy and it was boneless! Taste wise, it reminded me of the Steven Chicken from Orchid Live Seafood and Kon rightfully pointed out that the chicken was on the bland side.

San Lou Burn Bee Hoon - it's been quite a while since we last had the authentic san lou bee hoon from San Low Seafood Restaurant and we sure hoped to be brought down the memory lane with the one from Yang Ming Seafood.

Featuring the lightly burnt edges signature of san lou bee hoon, this was nice although didn't reach the standard from the original restaurant in JB, Malaysia; wok hei was weaker and texture was also drier.

Andrew Lobster - please don't ask me why this is called Andrew Lobster but I am guessing the chef was either looking for an easy-to-remember name or it was invented by a guy named Andrew.

Why did we opt for Andrew Lobster among the four signature dishes? According to the menu, this is said to be one of a kind in Singapore and a must-order in Yang Ming Seafood! Personally, I have never seen it before; the combination of chee cheong fun with lobster!

The vermicelli rolls were indeed smooth and the flavorful broth did complement them perfectly. However, I don't think it would have tasted any worse without the lobster and I would have been equally happy to order just the chee cheong fun, at a way, way cheaper pricing.

You can have your preferred variety of lobster but being poor individuals, we had just two small lobsters, which cost us S$98 for the dish.

The freshness of the lobsters were there and the meat was juicily plump! Despite my reservations on combining chee cheong fun with lobsters, I do think Andrew Lobster would be a good topic starter should one ever pays Yang Ming Seafood a visit for the first time.

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End of our meal; I honestly didn't think we can clean up everything, not when Alex was in his usual I-am-too-full state halfway through our meal. Both Kon and I were stuffed since the portions were surprisingly quite generous and I think we could easily feed 4-5 persons with what we ordered.