Jumbo Seafood, East Coast Seafood Centre

The Fiance and I went to Jumbo at East Coast originally intending to takeaway dinner, but the sea breeze and sunset venue lured us into staying and dining in instead. I'd just finished a very tiresome week at work, and it was just as well that I got to enjoy the languid pace of East Coast Park. The relaxed vibe of East Coast Park was just what the doctor prescribed for a horrendous work week.

While I like the seaside locale of the restaurant, I'm not a fan of the extremely cramped configuration of the dining tables. I suppose it's a profit-driven ploy to maximise business with whatever space they have, but I could hear everything the tables surrounding us were saying!

I like the Ginger and Onion Fish Fillet ($14) at Jumbo. The fish is sliced thickly, smooth and soft in texture, and slightly coated in a delicate savoury spring onion and ginger-tinged oyster sauce.


It was a good thing that the pepper gravy was served separately from the Beef Fillet with Pepper Sauce ($9 each fillet, minimum of 2 pieces). The grilled beef was flavoursome enough on its own, tender to the bite and had a smoky charred edge. No need for the straight-out-of-a-can-tasting pepper gravy.


The Mixed Mushrooms with Beancurd ($14) was nice as a normal cze char fare, even if it wasn't the most refined dish. The beancurd tasted refried, as the crisp skin was a tad chewy. That said, the shimeiji and enoki mushrooms provided a luxe element to the starchy oyster sauce gravy.


My favourite seafood chain to indulge in black pepper crabs, Jumbo's Black Pepper Sri Lankan King Crab ($42 per kg) are always sweet, meaty and fleshy, with a coating of fiery peppery sauce to complement the sweetness of the crustacean.



Jumbo Seafood
Blk 1206 East Coast Parkway
#01-07/08
East Coast Seafood Centre
Tel: 6442 3435
Open Mondays to Saturdays from 5pm to 11.45pm
Sundays and Public Holidays from 12 noon to 12 midnight
Website: www.jumboseafood.com.sg

Comments

FoodieFC said…
their black pepper crabs is finger linking good!
8.10.11
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