The 7 Best Seafood Restaurants in Singapore
Eat & Drink |
February 06, 2021
Located strategically between the Indian Ocean and South China Sea, a big part of Singapore’s cuisine is inspired by its bountiful waters. Imagine the island’s iconic dishes: laksa, chilli crab, and fish head curry — each dish highlights fresh seafood beautifully accentuated by local herbs and spices.
Singapore is a treasure trove of promising seafood paradises, and to make your job easier, we have curated a list of the 7 best seafood restaurants [updated 2021] here on the island.
- Authentic Singapore dining experience: When Palm Beach opened its doors more than half a century ago, the goal was for each dish to “embody the spirit of Singapore and her culture”. This has proven to be a winning feat, especially considering the warm reception that the locals have given to their signature dishes such as Chili Crab, Black Pepper Crab, and Coco-Lobo.
- Birthplace of the Chili Crab: One of Singapore’s national dishes, the Chili Crab, is believed to have been conceived in the kitchen of Palm Beach. The restaurant is not only credited to be the originator of this dish, but also recognized for serving one of the absolute best on the entire island. Palm Beach’s Chili Crab has consistently made appearances in yearly Top 10’s.
- More than just crab: Palm Beach’s crab dishes are a must-try, but there is still an abundant selection of seafood and non-seafood dishes on their menu such as the Japanese Spiky Sea Cucumber, Braised Whole Abalone with French Foie Gras, Boston Lobster in Laksa Broth, Honey Tangy Barramundi, and Crispy Fragrant Duck.
- Premium live lobsters at great value: Pince & Pints takes pride in their wealth of high-grade live lobsters that they transform into delectable dishes including an array of lobster rolls, unadulterated steamed or grilled lobster, and whole chilli lobster.
- Surf & Turf: Lobster is indeed Pince & Pints’ speciality but they also wish to give their customers the best of both worlds which is why they have Surf & Turf, half grilled lobster accompanied by a choice between a rib-eye steak and a lamb rack, fries, chef’s salad, herb butter, and butter sauce.
- Sustainable fishing and harvesting practices: It’s not only about serving premium lobsters at the restaurant, but also making sure that they source their live lobsters from suppliers that strictly practice sustainable fishing and harvesting measures. This is part of the commitment that they make both to their patrons and the environment.
- Local and Western spices: The star of any show is able to shine because of its supporting characters, and in the magnificent show of a good seafood boil, the playful harmony of spices masterfully accentuates live, fresh seafood. The Boiler’s secret spice blend is a fusion of 11 Asian and American spices and ingredients that the owner hand-picks and packs each night.
- Premium and Specialty Sets: The Boiler’s premium and speciality sets are the most festive way to sample the best on their menu—from starters that include crab cakes, wings, and fried oysters to speciality seafood boil that is composed of live Dungeness crab, live Boston lobster, prawns, mussels, clams, smoked sausage, pearl sweet corn, and buns, and right down to dessert.
- Craft and draft beer: What pairs well with sumptuous seafood boil? A cold mug (or two or three) of good beer. The Boiler offers an assortment of craft and draft beer including Stone IPA, one of the best-selling IPAs in the world for its gorgeous blend of tropical, citrusy, and piney flavors and aromas.
- Signature Chinese classics: Majestic Bay is more than just a “great Chinese restaurant”, it has grown to be an institution by which Chinese cooking standards are measured. Patrons do not even have to check the Bay’s menu because they know all the excellent signature dishes by heart: Pan-seared Signature Chili Crab Meat Buns, Stewed Boston Lobster with Ee-fu Noodles, and Peking Duck with Lychee Pancakes among others.
- Celebrations menu: The Bay makes it easy for diners to celebrate momentous events with three choices from their Celebrations menu. Each choice features some of Majestic Bay’s well-loved appetizers and entrees along with free-flow Chinese tea and a bottle of wine.
- Special dietary menus: Majestic Bay also curates special dietary menus for patrons with specific concerns—Chinese vegetarian menu, non-seafood menu, gluten-free menu, and a Halal menu.
- Birthplace of Deep-fried Prawns with Wasabi-mayo Sauce: In 2000, TungLok created this innovative dish and immediately gained a cult following. Consistently voted as a must-try, fresh succulent prawns are fried golden and then slathered with a wasabi-infused mayo dressing.
- Ala carte deluxe lunch and dinner buffet menus: Starting at only S$38.80 for lunch and S$58.80 for dinner, diners are treated to TungLok’s best-sellers at an affordable cost. The menu features their specials, Japanese cold cuts, appetizers, traditional Chinese entrees, rice, noodles, and dim sum, and desserts.
- Events and catering: Voted the Best Caterer in Singapore in 2009 by Singapore Tatler and AsiaOne People’s Choice, TungLok Catering has served quite a number of private and commercial events including the prestigious Singapore F1 Grand Prix (Formula One).
- Home of the Shimmering Sand Crab Delight: This Uncle Leong signature dish made the restaurant an important fixture in the local seafood scene. The star of the dish is an above-average sized crab that delightfully swims in a creamy buttery sauce, generously sprinkled with golden oats.
- Premium menu: Uncle Leong Seafood gained popularity for its noteworthy but affordable dishes. However, they do have a premium menu for patrons who wish to splurge a little on upscale dishes such as Braised Baby Abalone, Superior Treasures Soup, and Braised Superior Shark’s Fin Soup.
- Excellent set menu: Starting at S$188, Uncle Leong has set menus that are perfect for patrons who want to do away with the pressure of ordering dishes. Of course, each set menu option features their signature Shimmering Sand Crab Delight.
- Western menu: Yielding to high Australian cooking standards, Fremantle uses delicate flavors to allow the essence of seafood to shine through in every dish. This guarantees that all other accompanying ingredients accentuate the fleshy, briny seafood instead of overpowering it.
- Freshest seafood air-flown to Singapore: “Freshest” is the only standard allowed at Fremantle, which is why their seafood is regularly air-flown to the island, transferred to their live seafood gallery, and then plucked out only when it is about to go to the stove.
- Seafood in a Bag: Until the end of 2020, Fremantle offers Seafood in a Bag, a hodgepodge of seafood, corn, sausages, and deep-fried buns that comes with your choice of sauce: Cajun tomato, garlic butter, black pepper, and chilli crab.
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