No Signboard Seafood, Geylang
We brought an out-of-towner friend out for dinner at No Signboard Seafood at Geylang, one of my all-time favourite cze char/seafood joints. This is one of those places that's guaranteed to leave a good impression of our local cuisine. The seafood's swimmingly fresh and the dishes are executed with flair and finesse. Although there are branches of this hugely popular seafood chain located conveniently in town, any foodie worth his salt will tell you that this Geylang branch is the best outlet of them all. It's little wonder that despite its far-away-from-town location, it's a full house every night. Many tourists can be seen chomping down on the fare here, alongside the locals.
Service, despite the prevalence of PRC wait staff, is efficient and polite (well, as polite as can get at a cze char joint). Even with a full-house, you don't have to wait very long for your dishes to arrive.
We've noticed one thing though, they don't serve beef here. Methinks it may be a religious thing.
The Champagne Chicken ($15) which is essentially lemon chicken, is a favourite with newbies to local cuisine. The bright lemony scent enlivens the fried chicken and a light sugar syrup provides the balancing sweetness.
The Sauteed Scallops with Dry Red Chilli ($25), are succulent, plump and sweet, while the kung pow sauce is subtly sweet and smoky and spicy, so as not to overwhelm the delicate scallops.
The Hubs loves the Sambal Kangkong ($8) here. They're wilted but still crunchy, and the sambal is heady, fragrant and has a kickass spice.
The Claypot Beancurd ($12), served bubbling in a pre-heated claypot, with a soft runny egg stirred into the luscious oyster sauce gravy, is choc-a-bloc with yummy ingredients. Greens such as sugar snap peas, cauliflower, nai bai, broccoli, were dumped in along with a variety of mushrooms for maximum sweetness, while prawns lent additional sweetness and a luxe touch.
The Hong Kong Style Steamed Soon Hock ($7 per 100g) is fresh and flaky, while the delicate soy seasoning complements the mild taste of the fish.
The Braised Yee Fu Noodle ($7) with straw mushrooms and crunchy beansprouts (with heads and tails removed of course) is soft and chewy. Just the way i like it. A wonderful end to a substantively satisfying meal.
No Signboard Seafood Restaurant
No 414 Geylang Road
Tel: 6842 3415
Open daily from 12 noon to 1am.
Website: http://nosignboardseafood.com/
Service, despite the prevalence of PRC wait staff, is efficient and polite (well, as polite as can get at a cze char joint). Even with a full-house, you don't have to wait very long for your dishes to arrive.
We've noticed one thing though, they don't serve beef here. Methinks it may be a religious thing.
The Champagne Chicken ($15) which is essentially lemon chicken, is a favourite with newbies to local cuisine. The bright lemony scent enlivens the fried chicken and a light sugar syrup provides the balancing sweetness.
The Sauteed Scallops with Dry Red Chilli ($25), are succulent, plump and sweet, while the kung pow sauce is subtly sweet and smoky and spicy, so as not to overwhelm the delicate scallops.
The Hubs loves the Sambal Kangkong ($8) here. They're wilted but still crunchy, and the sambal is heady, fragrant and has a kickass spice.
The Claypot Beancurd ($12), served bubbling in a pre-heated claypot, with a soft runny egg stirred into the luscious oyster sauce gravy, is choc-a-bloc with yummy ingredients. Greens such as sugar snap peas, cauliflower, nai bai, broccoli, were dumped in along with a variety of mushrooms for maximum sweetness, while prawns lent additional sweetness and a luxe touch.
The Hong Kong Style Steamed Soon Hock ($7 per 100g) is fresh and flaky, while the delicate soy seasoning complements the mild taste of the fish.
The Braised Yee Fu Noodle ($7) with straw mushrooms and crunchy beansprouts (with heads and tails removed of course) is soft and chewy. Just the way i like it. A wonderful end to a substantively satisfying meal.
No Signboard Seafood Restaurant
No 414 Geylang Road
Tel: 6842 3415
Open daily from 12 noon to 1am.
Website: http://nosignboardseafood.com/
Comments
Prof
The Braised Yee Fu Noodle looks delish!
Merry Xmas!
Merry Christmas to u both!
Happy 2013!
Prof