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Hello, I'm Cliff Anderson, a resident of Singapore and a diluted 'ang moh'! Why Cliff(y), you ask? Well, a lot of people I've met since primary school till now have always called me Cliffy!

Saturday, September 3, 2016

SIN: Shu Jiang Grilled Fish Restaurant

Delectable grilled sea bass with refreshingly sweet and sour soup!

A relatively new player at Resorts World Sentosa, Shu Jiang Grilled Fish Restaurant does look grand from the outside. Its pseudo-underwater dining concept, coupled with its signature grilled fish cooked in an array of flavours, promises diners of a treat for the tongue and soul.


One can see the towering oven specially made for the restaurant to grill the fish. Let's dive straight into the dishes that I tried.


Hand-Picked Fresh Mushroom Fritters S$8.00
Taste: 7/10

For appetiser, I gave the seemingly special mushroom fritters a try. The spices used to season the mushrooms were pretty potent, although the edible fungi could be juicier. The batter, while adequately crispy, was a bit too thick for my liking. 


Creamy Prawn Topped with Sweet Corn S$22.00
Taste: 8.5/10

Each of the fleshy prawns was fresh and succulent. They were deep-fried well before coated with creamy sauce, which was dreamily sweet, to the point that the shells could be easily ingested. I was actually glad that the corn kernels weren't overwhelming sweet, otherwise that'd be too much of sugar rush.


Sea Bass with Special Nanyang Sauce S$42.00
Taste: 9/10

The star of the day, without doubt, was the grilled sea bass that was beautifully presented on the huge hotplate. The flesh of the fish was really flesh and full of natural sweetness. I decided to go with the superbly refreshing sweet and sour Nanyang sauce, or rather soup, that came with lady fingers, red chilis and onions. 


Egg White Fried Rice with Crab Meat and Crispy Conpoy S$23.00
Taste: 8.5/10

Despite the hefty price tag, the fried rice was pretty worth it as it came with lots of bouncy crab meat, so I wasn't cheated at all. On top of that, it had the much-anticipated aromatic wok hei (lit. breath of the wok). The crispy dried shellfish added to the enjoyment of the dish due to the contrasting texture it provided.


Chilled Monk Fruit Gelatin S$6.00
Taste: 7/10

To neutralise all the fats and heat, I had the gelatin made of monk fruits, or more affectionately known as luo han guo. It wasn't that chilled though, and there wasn't anything extraordinary about it, save for the appearance perhaps.

Melon's Rating
Taste: 8/10
Ambience: 8/10
Service: 8/10
Overall: 8/10

That was indeed a sumptuous meal. Anyway, there's another branch at IMM with a slightly different menu and price. Pika's advice: Feel like splurging? You may want to try their Sultan Fish, which goes by market price.

Shu Jiang Grilled Fish Restaurant

26 Sentosa Gateway
#01-40/41/42 The Waterfront
Singapore
(Daily: 12 noon - 3.00pm, 5.00pm - 10.00pm)


*Prices quoted are subject to 10% service charge and 7% GST.

Have a nice meal,
Cliff(y)

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