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.
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.
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.
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.
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!
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.
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 😜
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.
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 😆), 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 🙊). Take notes, prospective restaurateurs – that’s one way of being more environmentally-friendly without compromising on the diners’ experience! *cough*nostrawmovement*cough*
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!