Tao Seafood Asia @ Asia Square Tower 2 | Shenton Way, Singapore

Thursday, May 07, 2015

Tao Seafood Asia gets its inspiration from a legendary food-loving Chinese mythical creature known as “饕餮 (tāo tiè) in Mandarin. Our Chinese name “饕聚 (tāo jù) , meaning the gathering of gourmets symbolises our ethos. 

Tao Seafood Asia proudly presents “Mrs Lee's Favourites” this Mother's Day. All dishes are introduced by the Head Chef of TAO Seafood Asia, Mr Lee Tong Kuon, known as a man of few words, however he marks his reserved but meaningful expressions of love through cooking his wife’s favourite dishes every chance he gets despite his demanding schedule.
“Mrs Lee's Favourites” will be available for dine-in from 1 May to 31 May 2015.

Crispy Fish Skin with Salted Egg Sauce [$10] - such an innovative idea to fried salmon skin with salted egg. Feel a tad cheated as it differs from the menu's illustration haa! If only there is more salted egg sauce, it would have been perfect.

Lemongrass with Rock Sugar [$5] - this does not taste like the Thai's lemongrass, it has a different taste and is less sweet, it felt very much like a healthy and detoxifying drink.
We started with the appetiser, Chilled Drunken Chicken [$10] - you saw it right, it is served chilled! It is best complement with their homemade Tao's Thai-Teochew Green Chilli Sauce.

Steamed Egg with Coconut Juice topped with Crab Meat and Salmon Roe [$9.80/individual serving] - this just have to be my favourite appetiser! A great combination of egg, coconut juice and hidden crab meat (literally crab's meat and not crabstick). The aroma from the coconut juice and the sweetness from the crab meat, the soft texture just melts in your mouth. I am not a fan of fish roe, thus I brush them off :)

 Tao Pig Trotters with Sea Cucumber [$48]this dish is known for its high nutritious and rich-in-collagen values and is a Chinese classic festive must-have, especially ladies who desire radiant, youthful and glowing skin. The aromatically-sweet yet distinguishably-savour sauce
is best paired with a bowl of rice.

Note: a two-day advance order is required for this dish.

Though Chef Lee is trained in Thai-Teochew cuisine professionally, he remains a Hakka at heart and this is evident in his style of preparation with this dish.  His family’s traditional recipe calls for fresh ingredients, Hakka rice wine and most of all, great patience and precision in the braising process. The naturally rich-in-collagen sea cucumber breed must be from the Philippines, the collagen-endowed pig trotters must be fresh, fleshy and thick in build, the Hakka rice wine must be fermented well and pungent before chef Lee stir-fries the choice selections over a high-fire stove and braised it in a claypot (used mostly for brewing Chinese medicines) over slow-fire for about three hours.

Claypot Braised Chicken and Abalone with Rice Wine [$48] - another great dish to be accompanied with a bowl of rice. The chicken itself is ready flavourful but I still prefer the extra kick with Tao's Thai-Teochew Green Chilli Sauce, it is undeniably good.

Chef Lee's Homestyle Wok Fried Prawns with Sambal [$30] - indeed this tasted like a home-cooked dish, it is one of those familiar taste from my childhood. Like the thoughtfulness that the prawns are prepared in such a way where the shell can be easily pulled apart even without using hands. But Mrs Lee did said, it is best savoured with your hands, it has to be finger-licking good.

Tao Seafood Asia Stewed Rice Vermicelli [$24] prefer noodles over rice? This could be a great option, soupy and soft, cooked with prawns, squid, chicken and vegetables. This can be found on their regular menu.

Orh Ni Sago Dessert [$6] - my long awaited orh ni (yam paste), it is a little disappointing that it is not the usual thick yam paste you get in Chinese restaurant, partly due to our perception of the name. The menu was crated with Mr Lee's intention was to go easy with the dessert after such a heavy-flavoured meal, thus this is thoughtfully prepared in form of a watery version of yam paste with sago and chunks of yam.

We also got the chance to go behind-the-scene into the kitchen, witnessed the cleanliness of the entire place, everything is kept so orderly. I would like to take this opportunity to thank Tao Seafood Asia for the hosting the tasting session.

Tao Seafood Asia
12 Marina View,
Asia Square Tower 2,

Singapore 018961

Opening Hours:
Mon - Sun: 11:30am - 2:30pm, 6:00pm - 10:00pm (L.O. 9:30pm)

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