[FOOD DELIVERY] Freshly Cooked Seafood Delivered Right Up to Your Doorstep by 8 Crabs

Hello everyone!

We are now a month into the circuit breaker and the idea of home-cooked meals has probably gotten stale by now. Plus, with Mother’s Day around the corner (it’s this Sunday!), many of you might have been tearing your hair out over how to honour the most important lady (or ladies) in your family this year amidst all the restrictions.

Worry no more as 8 Crabs is here to save the day!

8 Crabs…?

I wouldn’t blame you if you’ve never heard of this establishment prior to reading this review, considering that the 8 Crabs website was only set up a month ago (yes, I did my background check because I was sceptical as well, and as for why there are reviews dated to 2017 on the website, I’m equally puzzled about it and have sought clarification). But that is not to say that they are inexperienced in the culinary arena. In fact, its parent company Eight Foods Pte Ltd (not the business’ originally registered name so I’ve reached out to find out more too) is one that specialises in the import of live seafood such as wild-caught crabs, sea cucumber, prawns, grouper, and tilapia from Sri Lanka. Peeved at the prevailing dishonesty in the food industry, Eight Foods started 8 Crabs to fill the gap for providing the freshest crab at a fixed rate.

8 Crab website

8 Crab website

Rather than operating from brick-and-mortar restaurant, 8 Crabs is based out of a virtual zi char kitchen (yay to no GST and service charge!) that offers islandwide delivery of its premium cooked seafood without a minimum order. Today, Sri Lanka is home to their own processing premises where freshly caught crabs are brought in daily by their fishermen, and delivered from to the local airport which is just an hour’s drive away. The strategic location of their premises means that the packing time is drastically shortened, thus heavily reducing the risk of ammonia excretion (the byproduct of the decomposition of seafood) in stressed crabs. In addition, the fished crabs also have to be examined and approved by their crab graders before they are exported, so you can be assured of the quality – and meatiness – of your crab!

My apologies to my Muslim readers as 8 Crabs is non-halal.

Wah, crabs?! Confirm expensive!

When 8 Crabs offered to credit a certain value into my account for me to pick out any dishes I wanted to try within given budget, I couldn’t help but snigger a little. As a crab enthusiast who dines at seafood restaurants at least twice a year (because I like to spoil my parents rotten on their birthdays), I know very well how crabs are priced – by their weight – and I had the inkling that the amount was not going to be enough to cover the price of a crab for three. But I was so wrong! I did my math and figured that I could actually get a complete 4-course meal – crab inclusive – for my family with the voucher ūüėĪ I was shookth. Crabs can be affordable!

Seafood, meat and poultry, vegetable options at 8 Crabs

Seafood, meat and poultry, vegetable options at 8 Crabs

Crabs section

Crabs section

The prices vary according to the size of the crab: S$60 for medium (2 pieces), S$68 for large, S$118 for extra-extra large (depending on the catch for the day, some sizes may not be available). These prices are reflected clearly on website with no hidden charges so you won’t get a rude shock when you cart out your order!

My first 8 Crab order!

My first 8 Crab order!

Impressed by the transparency of 8 Crabs, I went on and added two crabs and other complementary dishes¬†to the cart, gladly exceeding the budget given to me. Of course, I paid the difference out of my own pocket (it’s not a lot anyway ūüėČ). After my order was completed, I received an invoice in my e-mail and was surprised that it was billed by Masons Home Decor Pte. Ltd. instead. There is no mention of their affiliation anywhere on the website (or anywhere on the internet) so I presume Masons Home Decor is just a sister brand of 8 Crabs.

[6 May 2020] I’ve contacted the marketing team for clarification of all the questions raised in this review and will update here once I get a response ūüôā For now, let’s just focus on the food! [As of 23 May 2020, no response received]

Just how.. does crab delivery work?!

My order met the requirement for free delivery (free for orders above $120. Otherwise, S$8 for same-day delivery or S$18 for express delivery) and I was prompted to select my preferred delivery time slot at checkout: 12:30-13:00 (lunch), 18:00-19:00, 19:00-20:00, 20:00-21:00, 21:00-22:00 or 22:00-23:00. Since this was meant to be dinner, I opted for the first evening time slot (18:00-19:00), bracing myself for a possible delay during that peak hour.

The doorbell rang. Time check. It was only 5.45pm and the deliveryman was already at my door with plastic bags containing my dinner in his hands. For a moment, I panicked because my mother was still in the kitchen preparing some other dishes to go with the crab feast and she wouldn’t be done until at least 30 minutes later. Oh well.. I guess that’s a small price to pay for not taking their promise of one-hour delivery seriously! I mean, they even promise a full refund if they are late!

8 Crabs' pledge of excellence!

8 Crabs’ pledge of excellence!

So.. what did I order? (Warning: do not proceed if you are burning the midnight oil)

Black Pepper Crab (Large, S$68)

Black Pepper Crab (aerial view)

Black Pepper Crab (aerial view)

Black Pepper Crab (aerial view)

Black Pepper Crab (aerial view) – LOOK AT THOSE PINCERS!

Salted Egg Crab (Large, S$68)

Salted Egg Crab (aerial view)

Salted Egg Crab (aerial view)

Salted Egg Crab (zoomed in)

Salted Egg Crab (zoomed in) – soaking in salted egg goodness

The crab menu is streamlined to increase efficiency in the kitchen and perhaps, save customers the headache of deciding on the flavour since there are only three to choose from: black pepper, chilli and salted egg. Is anyone else mildly disappointed that creamy butter flavour didn’t make it to the list? No? Just me? ‚ėĻÔłŹ

A large crab at 8 Crabs weighs approximately 750g which I reckoned was just about right for three people. But as a family of crab lovers, one was definitely not going to cut it to satiate our appetites. Therefore, I got two in different flavours so that I could have at least one pincer all to myself! This may sound treacherous but I am not big on our national crab flavour at all so I went with salted egg and black pepper. The salted egg one was a mix of chunky and creamy, and wasn’t overwhemingly sweet (kids friendly!) while the spice in the black pepper carried some kick (your fiesty folks will love this!). Both boxes came with a generous amount of sauce in them.

The size of the crabs met my expectations and both crabs were delightfully meaty. Thankfully, most, if not all inaccessible and obscured parts of the crab were already cracked so crab crackers were absolutely unnecessary during the span of our meal. Furthermore, since both crabs were so fresh, the succulent meat just slid off the shell without the aid of any seafood picks! Yes, even the hard-to-reach meat in the fingers and pereopods (those little legs)! Ah-mazing, right?!?!

Sorry, no additional pictures of the crabs because my hands were tied and I didn’t want to soil my camera! But take my word for it – they were good.

Fried Man Tou (a set of 5, S$6)

Fried Man Tou

Fried Man Tou

Where crab dishes are concerned, it is almost an unspoken rule that they must be paired with fried man tou, or fried buns in Mandarin, for dipping into the savoury crab sauce (or condensed milk at your own expense, if you’ve more of a sweet tooth). I was thrown off by the price (as a benchmark, restaurants usually sell fried man tou for 80 cents each) at first but when I saw the buns, I understood why – these guys were humongous; each was about the size of my palm! They were deep fried to a golden brown and despite being left on my dining table for an hour, they were still crispy on the outside and light and fluffy inside. Be careful not to over-order, though, as these buns – I repeat – are super-sized.

A side-by-side comparison against the other dishes. Those man tous are HUGE.

A side-by-side comparison against the other dishes. Those man tous are HUGE.

Prawn Paste Chicken (Medium, S$18)

Prawn Paste Chicken

Prawn Paste Chicken

In contrast, the prawn paste chicken was a bit of a let-down. The prawn paste smelt slightly burnt and wasn’t as aromatic as I hoped (the unmistakable¬†har cheong fragrance was largely absent). Although juicy, the mid-joint wings were pretty much meatless and the crust (or lack thereof) wasn’t crispy (to be fair, they probably lost a lot of crunch in transit, but the texture was just.. flat). I wouldn’t recommend this. Stick to their crabs, if you may, or try other dishes on the menu!

That said, dinner was a blast and went well beyond my expectation. My parents, who never had the chance to attend tasting events with me previously (thank you, 8 Crabs for making this experience possible!), enjoyed the crabs tremendously and wouldn’t mind having them again. Hopefully, 8 Crabs would consider adding creamy butter flavour to the menu before that happens ūüė¨

What are your thoughts about 8 Crabs? Would you give them a shot? Let me know your views in the comments below!

Thanks for reading!

8 Crabs ¬∑ 8CRABS.COM ¬∑ Delivery hours: Lunch – 12.00 am (daily) ¬∑ For more information, please visit 8 Crabs FACEBOOK PAGE, INSTAGRAM or WEBSITE¬†¬∑ Click HERE to access their Mother’s Day Special.
PRODUCTS WERE SUPPLIED BY 8 CRABS FOR MY EDITORIAL CONSIDERATION. ALL OPINIONS EXPRESSED ARE MY OWN.

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ūüėĀ

[CHINESE RESTAURANT] Revamped Menu @ No Signboard Seafood at Esplanade

Merry Christmas, everyone!

Now that winter break is in full swing, you may be expecting to play host to some of your friends from temperate countries. With iconic landmarks like the Marina Bay Sands and the Merlion statue already on the itinerary, the next step is probably to look for a nearby place to dine and cool off while at the same time, show off some of our famous delicacies. If this describes your situation now, look no further.

Some orange juice for you?

Some orange juice for you?

After undergoing more than two months of refurbishment, No Signboard Seafood (NSB) at Esplanade has finally reopened its doors to the public, but not without a revamped menu to tempt your palate!

Exclusively available at the Esplanade outlet (for now) to enhance and refresh diners’ experience, the new menu takes inspiration from crafting Chinese with Western and Japanese cuisines. The latest culinary creations not only include a selection of unique and popular dishes from its overseas outlet in Shanghai, but also feature a stylish plating upon serving (likewise for existing dishes).

Be prepared to salivate at the sight of Shanghai favourites such as Glazed Australia Tomatoes Stuffed with Crispy Mushroom Salad, Heirloom Beetroot Foie Gras, Braised Cabbage with Chestnut in Saffron Sauce and Marinated Seasonal Hairy Crab in Shanghainese Style, or west-meets-east classics like Wagyu Beef Cube in Sichuan Style, Pan Seared Foie Gras with Cherries and Japanese Uni with Oba Leaf Tempura, all of which is a testament to NSB’s commitment to provide their guests with exciting reasons to return.

Chef recommended deep-fried butter prawns ($6++/pc, min. 6 for live prawns OR S$15++/pc, min. 4 for king prawns)

Chef recommended deep-fried butter prawns ($6++/pc, min. 6 for live prawns OR S$15++/pc, min. 4 for king prawns)

Petite Abalone & Scallop with Yam Nest (S$10++/pc, min. 2)

Petite Abalone & Scallop with Yam Nest (S$10++/pc, min. 2)

A closer look at the scallop buried in the nest

A closer look at the scallop buried in the nest

Wagyu Beef Cubes in Sichuan Style (S$68++)

Wagyu Beef Cubes in Sichuan Style (S$68++)

With mala being all the rage right now, it won’t be surprising to have at least one dish on the menu that is cooked with Sichuan peppercorns. While you certainly can’t go wrong with mala, caution needs to be taken to ensure that these proportionally-diced beef cubes are cooked to the desired tenderness – something which NSB has nailed perfectly.

Espresso Kurobuta Pork Ribs with Hazelnut Crumble (S$15++/pc, min. 4)

Espresso Kurobuta Pork Ribs with Hazelnut Crumble (S$15++/pc, min. 4)

Grilled Portobello Mushroom (S$32++)

Grilled Portobello Mushroom (S$32++)

The Grilled Portobello Mushroom is lightly seasoned so the taste of the mushrooms can be enjoyed to the fullest. Although grilled to the right crispness, sufficient amount of moisture is still locked within the mushrooms.

The mushrooms were glistening...

The mushrooms were glistening…

Regardless of any new dishes that NSB is betting on, the unspoken winner is ultimately the Chilli Alaskan King Crab which chilli paste recipe has meticulously been maintained true to its original over the years despite the menu having gone through an overhaul. However, if you are itching for a change, there is always the option of White Pepper Alaskan King Crab¬†which NSB is more known for. In any case, ordering crab(s) is a must-do when you are playing host because, heck, that’s probably the national dish your foreign friends are dying to try in Singapore!

Chilli Sri Lankan Crab with Macaroni (Medium: S$10++/100g, Large: S$13.80++/100g, Dungeness Crab: S$128++/ea)

Chilli Sri Lankan Crab with Macaroni (Medium: S$10/100g, Large: S$13.80/100g, Dungeness Crab: S$128/ea)

Singapore may be touted as the land of chilli crabs, but there are people among us who find it a chore to eat them. Therefore, I actually thought it was very clever of NSB to come up with a chilli crab dish that is served with macaroni (in the carapace) so that it can be enjoyed by everyone.

Signature Fresh Mango Compote with Coconut Sago & Pomelo (S$10++/ea)

Signature Fresh Mango Compote with Coconut Sago & Pomelo (S$10++/ea)

Unlike typical mango pomelo sago you see at other restaurants, NSB’s rendition separates the pomelo and coconut sago from the mango compote so you can adjust the amount of these dry ingredients you want to add into the bowl, and it also comes with edible flower petals. The interesting presentation aside, I would expect this to have a more varied taste (considering that it contains some unusual ingredients like the petals and coconut sago) and a thicker, not so watered-down consistency. But on the plus side, it is not overwhelmingly sweet which is great for people who need to control their sugar intake. Quite frankly, the Signature Fresh Mango Compote with Coconut Sago & Pomelo is just a glorified version of mango pomelo sago. I say pass on this one and get orh nee (yam paste) instead for the same price ūüėú

Apart from the food, what’s also worth mentioning is, perhaps, the interior design of the restaurant. Gone is the gloomy Victorian-era decorating that used to adorn the restaurant. Upon entering the newly renovated outlet, guests will be greeted by a bright and welcoming dining area with a virtual ceiling aquarium on the left and a glass window that looks into the kitchen on the right to proudly exhibit the dexterity of the chefs while they are preparing the dishes.

Open kitchen concept

Open kitchen concept

All the tables would be readied with the necessary tableware such as crab crackers and meat pickers (because who doesn’t order crabs at NSB, right? But don’t worry, no one’s gonna judge you if you don’t ūüėÜ), and a really cute crab-shaped chopstick rest for each diner. In addition, wet wipes individually packaged in plastic packets are replaced by not one, but TWO tablet napkins which expand to full size when they come in contact with water (although I’m not quite sure if these napkins are still chargeable to the diners so please check with the staff before you proceed to use them ūüôä). Take notes, prospective restaurateurs – that’s one way of being more environmentally-friendly without compromising on the diners’ experience! *cough*nostrawmovement*cough*¬†

Tablet napkins - 2 per person. Just drop the "tablets" into the little pond and watch them grow!

Tablet napkins – 2 per person. Just drop the “tablets” into the little pond and watch them grow!

Adorable crab-shaped chopstick rest. Look, it even has a baby crab next to it to support your meat picker!

Adorable crab-shaped chopstick rest. Look, it even has a baby crab next to it to support your meat picker!

All in all, the food lived up to my expectations and the incorporation of fusion cuisine is certainly a refreshing change. Given that the tastes and elements of the different cuisines are notably present in the most of the fusion dishes, it is evident that considerable thought was put into the recipes.

What do you think?

Thanks for reading!

No Signboard Seafood · Esplanade 8 Raffles Ave # 01-14/16 Singapore 039802 · Operating hours: 11 am Р2.30 pm & 5.30 pm Р10.30 pm · Nearest MRT station: Esplanade (cc3), City Hall (NS25/EW13) · For more information, please visit No Signboard Seafood FACEBOOK PAGE, INSTAGRAM or WEBSITE. Alternatively, you may download the menu HERE.

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ūüėĀ

Crab and Cr√™pe Buffet @ Azur

MEDIA INVITE

Hey everyone!

Due to the distance from where I live, the thought of visiting Changi Airport for recreational purposes has never crossed my mind. All my trips to the airport were either to catch a flight or mainly to welcome the arrival of my loved ones.  They were usually a hasty process so most of the time I would be too preoccupied to explore the surroundings and amenities.

However, every time I was driven to the airport, my attention would never fail to wander off to the façade of Crowne Plaza  The 5-star airport hotel is exceptionally breathtaking with its captivating three-dimensional lace screens resembling orchid petals on the exterior.  It had an inviting presence, yet I had not been inside because I had never wanted to drift too far off the arrival and departure halls. Nobody I know has ever held a wedding banquet there too so there was absolutely no reason for me to set foot in the hotel.

But now, there could be an excuse for me to do so!

From 25 September to 29 November 2015, patrons are able to enjoy Singapore’s most-loved crustacean and delightful savoury and sweet cr√™pes in an East-meets-West fusion style buffet at the award-winning Azur Restaurant located on the second level of Crowne Plaza Changi Airport. Put together by Executive Chef Kiang Siang Heng and his culinary team, this¬†special weekend-only dinner buffet boasts an array of delectable crab creations, poached tiger prawns¬†and freshly shucked oysters at the seafood bar.

On top of that, diners can also expect sashimi, enticing appetisers like the oriental roasted crêpes (a.k.a Peking Duck Pancakes) and tasty soups at the buffet spread. Finally, finish off the hearty meal with a selection of beloved desserts like durian pancakes, chocolate fountain, ice cream and pastries to give your tongue a sweet twist.

Here are some of the highlights of the buffet that’s bound to be a hit with everyone, regardless of age and especially so if you’re an ultimate crab lover!

Appetisers and Soups

Let’s begin with the first course of the meal. There were 2 choices of soup available – the Hot and Sour Crabmeat and King Crab Bisque with Lemon Cream, each prepared to stimulate different parts of the taste receptors.

Hot and Sour Crabmeat Soup

Hot and Sour Crabmeat Soup

As the name implies, the Hot and Sour Crabmeat Soup was both hot in terms of temperature (not so of spiciness but it¬†could be just me) and slightly acetic with a generous amount of crabmeat and carrot shredded in thin strips.¬†If you’ve tried Sichuan Hot and Sour Soup before, this tasted exactly like it but probably with a lighter texture. However, the soup¬†wasn’t really popular¬†because there was obviously a better option right beside it.

King Crab Bisque with Lemon Cream

King Crab Bisque with Lemon Cream

Under the recommendation of Jolyn who had so kindly extended the media invitation to my boyfriend and I, I tried¬†the King Crab Bisque. Thick, full-of-flavour and rich, the crab bisque was one of the best I had tasted and I had even helped myself to another serving (filled to the brim of the bowl) before leaving the restaurant. It was so darn¬†good.¬†To add a little¬†crunch, I topped the soup with some croutons. Like a sponge, they absorbed the soup and created a mini taste explosion in the mouth. Wouldn’t mind going back again¬†just for this.

Oriental Roasted Duck Crêpes

Oriental Roasted Duck Crêpes

Oriental Roasted Duck Crêpes

Oriental Roasted Duck Crêpes

Oriental Roasted Duck Crêpes

Oriental Roasted Duck Crêpes

Ever since Modern Peking Duck closed permanently at Vivocity and ION Orchard (and does anyone know why and where they are now?), boyfriend and I have been seriously deprived of some succulent Peking roast duck pancakes drenched in delicious hoisin sauce. Fortunately, our psychological craving for them was temporarily satisfied at Azur.

Prepared freshly at room temperature, these crêpes would vanish completely every time a new batch was brought forward. Each roll was made in relatively smaller portion so that you can easily pop it in your mouth. The duck meat was tender but not juicy enough to make up for the absence of hoisin sauce in the roll. Therefore, the entire crêpes actually felt a little dry.

Vegetable Terrine with Roasted Bell Pepper & Chervil Oil

Vegetable Terrine with Roasted Bell Pepper & Chervil Oil

It takes an acquired taste to appreciate terrines because of their unusual taste and texture. But if you love livers, you’d definitely love these. I couldn’t identify the type of meat used to make these terrines (though definitely not pork as¬†Azur doesn’t serve pork and lard but it could well be chicken) because they were extremely soft and¬†delicate to the touch with a buttery feel, like tofu but way smoother and mushier. It didn’t require much effort to break them apart because they would practically just melt in my mouth. However, as I’ve mentioned earlier, it’s not something that most people would enjoy and I, for one, did not ūüė¶

The Homemade Crab in Crêpes Station

The Homemade Crab in Crêpes Station

Combining two main elements of the buffet, the Homemade Crab in¬†Cr√™pes Station offers a variety of savoury crab fillings like Curry Mayonnaise Crab, Sambal Dry Shrimps Crab, Crab Meat Goulash, Honey Pineapple Chicken and Crab and Crab Wasabi on a plain yet¬†delectable¬†cr√™pe. The portion is humongous so you’d probably need to share it with your companions.

There is also another crêpe station where you can pick up a hot dessert of delicious French pancake in orange butter sauce.

Seafood Bar, Sashimi & Sushi

Moving on to another segment of the buffet, the seafood bar promises a wide selection of crab dishes such as Spanner Rock Crabs paired with fragrant coriander dressing and Cold Stone Crabs that are best eaten with a mandarin orange compote. You can also make your own cold seafood platter with some Cold Alaska Crab Claws, Poached Tiger Prawns, Freshly Shucked Oysters and perhaps Salmon Sashimi.

Freshly Shucked Oysters

Freshly Shucked Oysters

Perfectly shucked and smoothly tumbled, not a speck of dirt or shell fragmentation could be found on my glistening oysters which looked really seductive by the way. The oysters were gorgeously displayed on a bed of ice to keep them chilled. While they were all remarkably fresh, I felt that they could be even fresher if they were shucked to order. Nevertheless, the oyster¬†flesh was huge, very meaty and slippery with a hint of natural saltiness. They had a distinctive seawater smell but it was mild enough to be overlooked. But¬†if you’re easily bothered by it, you can¬†squirt lemon juice over the oysters to mask the smell.

Spanner Rock Crabs

Spanner Rock Crabs

These Spanner Rock Crabs were a bit of a hassle to eat. Although they were already broken up at the carapace for patrons’ convenience, other areas like the claws were not. But even with a crab cracker, the shell took awhile to break because they were¬†as hard as rocks. And the amount of cold crab meat you obtain after going through all the trouble is just miserable. Being the lazy person that I am, I don’t think this crab is worth all the effort and mess and I would rather spend the time on cooked crab dishes.

Poached Tiger Prawns

Poached Tiger Prawns

Sushi

Sushi

Salmon Sashimi

Salmon Sashimi

No¬†Asian-theme buffet would¬†be complete without a sushi bar.¬†Likewise for Azur, it was no exception. The miniature sushi corner is stocked with Salmon and Tako sashimi and Ikura Salmon Roe Sushi Rolled with Cr√™pe that’s specially created to suit the theme. You would also be spoilt for choice with an assortment of Nigiri Sushi like Tamago, Ebi and Tuna. In need of more carbs to fuel your body? Try Cha Soba with Mud Crab Roe and Unagi!

But honestly, unless you’re a diehard sushi fan who, I don’t think the sushi are spectacular and can be skipped.¬†The Salmon Sashimi were¬†in dull¬†orange and they lacked the shiok factor because they weren’t cold enough although they were replenished quite regularly.¬†There were definitely other foods at the buffet that were¬†more¬†worthy of your stomach space.

Hot Asian and Western Crab Dishes

A varied selection of crab and seafood-theme Asian and Western dishes can be found at two show kitchens. The Hawker Stall features a different popular local crab dish rotated every thirty minutes to an hour. I spotted Salted Egg Crab while making my rounds and maybe Curry Crab too. If you’re lucky enough, you may find other crab dishes like Wok Fried Cereal Crab, Black Peppercorn Crab¬†and¬†Singapore Chilli Crab.

Salted Egg Crab

Salted Egg Crab

The Salted Egg Crab is another favourite dish of mine that evening. Coated with thick and grainy golden salted egg batter, the crabs were cut up into manageable portions with almost an equal proportions of meat in every little piece. Among them were chunks of salted egg batter which you can probably just eat for fun. Despite using smaller crabs for this dish, there was surprisingly an abundance of meat and the crab shell was interestingly edible as well!

Crab-Chicken Meat Stuffed Grilled Bell Peppers

Crab-Chicken Meat Stuffed Grilled Bell Peppers

Spanish Paella with Baked Crab and Tomato Sauce

Spanish Paella with Baked Crab and Tomato Sauce

If¬†you’re beginning to suffer from crab-fatigue, fret not! There are also other hot dishes available at the Hawker Stall. There you will be able to¬†find Crayfish with Blue Sea Prawn and Minced Chicken in “Rendang Style” and a Thai-inspired dish called “Bamee Poo”. The latter is an egg vermicelli noodle dish mixed with a rich sauce made of garlic, fish sauce and light sauce, topped with sweet steamed crab meat, fried ikan bilis and tangy green mustard. Whoa!¬†Sounds absolutely marvelous, doesn’t it?

Blue Sea Prawn & Minced Chicken in Rendang Style

Blue Sea Prawn & Minced Chicken in Rendang Style

Deep-fried Crabmeat and Tofu with Leek & Oyster Sauce

Deep-fried Crabmeat and Tofu with Leek & Oyster Sauce

Grilled Beef Yakitori with Crabmeat Ball

Grilled Beef Yakitori with Crabmeat Ball

For diners who are looking for western options, some of the highlights from the Western show kitchen are the Saffron Rice with Tomato Crab, Baked Whole Barramundi Fish with Crab Meat Herbs Crust, BBQ Sri Lanka Crab, Crispy Dungeness Crab Cakes with Chestnuts in Mango-Pineapple Salsa and Steamed Stone Claw with Zesty Orange Horseradish Sauce.

Baked Whole Barramundi Fish with Crab Meat Herbs Crust

Baked Whole Barramundi Fish with Crab Meat Herbs Crust

Another highly sought-after dish at Azur, the whole Barramundi Fish (also known as Asian Seabass) was reduced to a partial skeleton within minutes of putting it out for the public to devour. The skin of the fish was fried to a crisp and its flesh were luscious and juicy. I had never seen nor tasted crust made of crab meat before so this was certainly new and refreshing to me.

Dessert Island

Finally, complete your feast with some desserts. At the dessert corner, you will be able to find timeless classics like Durian Pancakes and Chocolate Fountain with mixed berries, melons and marshmellows. Other forms of chilled miniature desserts are also available should you be too replete for anything more. All pastries except for the kuehs are personally prepared by the chef himself.

Durian Pancake

Durian Pancake

Regrettably, the miniature durian pancakes were a bit of a letdown. Not only were they cold and slightly soggy because they were obviously mass-prepared and left to cool for awhile, the pancake itself felt a little too mushy and starchy for my liking. Their only saving grace was perhaps the durian pulp which was fragrant (duh!) and creamy.

Kueh Pie Tee

Kueh Pie Tee

Ingredients for Kueh Pie Tee

Ingredients for Kueh Pie Tee

Marshmallows to dip into the chocolate fondue

Marshmallows to dip into the chocolate fondue

Garnishes for your ice cream

Garnishes for your ice cream

If I still had space for ice cream, I would have totally gone crazy with the garnishes especially those M&Ms chocolates!

Lemon Curd Pie

Lemon Curd Pie

With a portion so small, you definitely won’t feel guilty about eating these Lemon Curd Pie. Dressed with berries¬†and a mixture of stevia and lemon powder,¬†the pie gave an addictively tart flavour which propelled me to get another helping. It was piquant and delicious¬†and I just loved how the¬†beautiful¬†crust crumbled in my¬†mouth.

Green Tea Panna Cotta

Green Tea Panna Cotta

The¬†visually striking presentation of the panna cotta first caught my attention.¬†The¬†soft and silky green tea cream sat cleverly atop a layer of mousse (can’t remember what flavour) and embellished with a rose macaron and a slice of strawberry. The cream had a faint tinge of bitterness but the overall taste was decent.¬†Perhaps it would go better with red bean mousse.

Red Bean Custard

Red Bean Custard

More desserts

More desserts

Nutty Crumble & Coconut Tartlet

Nutty Crumble & Coconut Tartlet

Small enough to fit the entire piece into the mouth, these tartlets were not only aesthetically pleasing but also very easy to eat! Topped with blueberries and pounded nuts, the coconut-laden tartlets were dusted with cocoa powder on the surface. The blueberries lent a sweet flavour and juicy quality to the tartlet which could otherwise be dominated by the bland and fibrous grated coconut. Hence, the resulting taste was an exquisite surprise.

Nonya Kueh

Nonya Kueh

Nonya Kueh

Nonya Kueh

All in all, the extensive spread of high-quality food at the buffet¬†was definitely beyond impressive. I like that¬†diners can¬†literally try all the different crab creations at the same time and to their¬†heart’s content.¬†But I feel the price tag of $75++ per person for a not-so-novel concept (as quite a number of restaurants have already rolled out similar crab-themed buffets in recent years) is a tad¬†extravagant. On the other hand, crab lovers¬†with¬†an insatiable appetite¬†may find the price extremely¬†reasonable. So yeah, to each his own, I guess!

What do you think? How do you find the food? Let me know your thoughts in the comments below ūüôā

Thanks for the warm hospitality, Azur!

Thanks for the warm hospitality, Azur!

Thanks for reading!

The Crab and Crêpe Buffet is priced at $75++ per pax and available for dinner on Friday to Sunday. Prices are subjected to a 10% service charge and prevailing government taxes. Prior reservations are greatly encouraged.

Azur
Crowne Plaza @ Changi Airport
Level 2
75 Airport Boulevard
Singapore 819664
Call 6823 5354 for reservations
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