No Signboard Seafood Restaurant, Geylang
I never really liked eating steamed fish, mostly because I had a terrible phobia of getting the really-fine-but-very-sharp fish bones lodged in the throat. Until I met the Fiance, who got me hooked onto this really-simple-can-cook-by-yourself-as-long-as-you-have-really-fresh-fish Chinese dish.
The Geylang branch of No Signboard Seafood is widely renowned to be the best outlet, and our default place for takeaway cze char. We takeaway food from this place so often that they actually recognise our voices from the word "hello". Today, we decided to dine at the restaurant instead because we wanted to eat steam fish and it really isn't possible to stuff an entire fish into a box for takeaway.
The Hong Kong Style Steamed Seabass ($50 per kg) hit the steam fish craving on the spot, moist, fleshy and delicate meat, paired with an equally light soy and oil emulsion.
This is one of my favourite veggie dishes, Braised Mushroom with Baby Cabbage ($12). Plump juicy mushrooms bursting with flavour and earthy goodness, set on a bed of crisp leafy greens (not too crunchy so I don't have to chew very much).
The Claypot Beancurd ($12) is one of the best around, in that the ingredients are plentiful and generous, and the addition of the semi-cooked still-runny egg to the rich oyster sauce gravy lends itself well to the plain clear taste of the beancurd.
I was very tickled that we were given 5 different types of chili for a simple meal consisting of only 3 dishes. It's such a Singaporean thing to add chili to everything, isn't it? It's not an affront to the chef's cooking, it's just our culture to do so. The 2 red chili pastes (bottom right and top middle) are their house recipes, and they lend a refreshing zing to any dish. The hae bee hiam, spicy dried shrimp, (bottom left) was particularly nostalgic as my Gramps would fry up a huge pot of this and top it off on a slice of cool cucumber, as a tea-time snack for us.
No Signboard Seafood Restaurant
No 414 Geylang Road
Tel: 6842 3415
Open daily from 12 noon to 1am
Website: http://nosignboardseafood.com/
The Geylang branch of No Signboard Seafood is widely renowned to be the best outlet, and our default place for takeaway cze char. We takeaway food from this place so often that they actually recognise our voices from the word "hello". Today, we decided to dine at the restaurant instead because we wanted to eat steam fish and it really isn't possible to stuff an entire fish into a box for takeaway.
The Hong Kong Style Steamed Seabass ($50 per kg) hit the steam fish craving on the spot, moist, fleshy and delicate meat, paired with an equally light soy and oil emulsion.
This is one of my favourite veggie dishes, Braised Mushroom with Baby Cabbage ($12). Plump juicy mushrooms bursting with flavour and earthy goodness, set on a bed of crisp leafy greens (not too crunchy so I don't have to chew very much).
The Claypot Beancurd ($12) is one of the best around, in that the ingredients are plentiful and generous, and the addition of the semi-cooked still-runny egg to the rich oyster sauce gravy lends itself well to the plain clear taste of the beancurd.
I was very tickled that we were given 5 different types of chili for a simple meal consisting of only 3 dishes. It's such a Singaporean thing to add chili to everything, isn't it? It's not an affront to the chef's cooking, it's just our culture to do so. The 2 red chili pastes (bottom right and top middle) are their house recipes, and they lend a refreshing zing to any dish. The hae bee hiam, spicy dried shrimp, (bottom left) was particularly nostalgic as my Gramps would fry up a huge pot of this and top it off on a slice of cool cucumber, as a tea-time snack for us.
No Signboard Seafood Restaurant
No 414 Geylang Road
Tel: 6842 3415
Open daily from 12 noon to 1am
Website: http://nosignboardseafood.com/
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