It's time for another scrumptious feast to usher in the Year of Goat! If you're wondering whether one can ever get tired of Lo Hei Yu Sheng or Pen Cai, well, at least not for this PinkyPiggu yet, especially when there are interesting twists to these quintessential festive dishes. The Thai-Teochew Yaowarat creations offered by TAO Seafood Asia are definitely the ones to go for!
We may know "Yaowarat" as the gourmet heaven street in Bangkok's Chinatown, now we get to experience a piece of that as Chef Lee Tong Kuon and his team presents five Yaowarat's Lunar New Year classics with a TAO spin.
One of the highlights is the TAO Supreme Prosperity Yu Sheng ($128++), a beautifully-plated 18-ingredients combination which very much whetted my appetite with its sweet, zesty flavors of Thai basil leaves and plum sauce, as well as lovely textural contrasts in each mouthful.
From the abalone, salmon roe, crispy deep-fried fish skin, to the fresh slices of mango, blueberries and strawberries, it was altogether delightful.
We all loved the Crispy Fish Skin with Salted Egg Yolk Sauce ($10++) which fulfilled its duties as a wonderful meal starter and addictive distraction as we eagerly waited for the upcoming dishes to be served.
Yaowarat Pen Cai ($318++/$488++) had us finishing the hearty treasure pot of luxurious goodness in its entirety, right down to the last drop of the savory broth. Prized seafood such as whole abalone, premium sea cucumber, conpoy, sea prawns, dried oysters and spongy Thai fish maw are accompanied by other must-haves like black moss, mushroom, radish, roasted pork and mustard greens. Totally sublime in every sense!
Other dishes in the Yaowarat line-up include the very pleasing sweet and sour Golden Soon Hock with Mango Slices ($9.80++ per 100gram) and the simple yet flavorsome Sautéed Prawns with Macadamia Nuts ($32++).
A change from our usual chilli crab would be the TAO Thai-Teochew Curry Crab ($6++ per 100gram). This version is laden with spices, herbs and coconut milk, coating the freshness of Sri Lanka crabs with a depth of aroma and taste which leaned towards the sweet rather than spicy. If only it can be a tad less oily, as I was feeling rather surfeit after chomping down a fleshy claw.
We ended the Yaowarat feast with Nian Gao. The glutinous rice cake came decked in dessicated coconut, looking suspiciously like ondeh ondeh. It was quite an interesting way of enjoying the sticky sweet snack which is popularly eaten during the Chinese New Year period as it symbolizes the raising oneself higher in the coming year.
The Thai-Teochew Yaowarat Chinese New Year Creations at TAO Seafood Asia are available from 3 February to 5 March 2015. As most dishes require at least 1 or 2-days advance reservation, I suggest to call and book early to avoid disappointment.
TAO Seafood Asia (饕聚新亚海鲜)
Address: 12 Marina View, Asia Square Tower 2, #02-10, Singapore 018961
Contact: +65 6844 9969
Website: http://www.taoseafoodasia.com/
Facebook: https://www.facebook.com/TAOSeafoodAsia
Opening Hours: Mon-Sun 11.30am-2.30pm, 6pm-10pm
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