How’s Chinese New Year going for you so far? It’s Chu Er (Day 2) evening and I’ve been feasting since Chu Xi Ye (Chinese New Year Eve)!
Speaking of feasting, I want to take some time to blog about my recent visit at Kelly Jie Seafood (Formerly Toa Payoh Mellben). My impression of Mellben Seafood started with Mellben @ Prince Edward about 3 years ago, I fell in love with their Creamy Butter Crab (Sooo good) and have always thought highly of Mellben after that experience. So when I was invited to try out Kelly Jie Seafood’s new dishes, I was very excited to see what’s in store. Boy, I must say I was not disappointed!
Kelly Jie Seafood (Formerly Toa Payoh Mellben Seafood)
We were welcomed with Lime Juice and Barley, I had the Lime Juice which was sweet and refreshing and not just a sugary cordial that you might expect.
For starters, we had Wasabi Prawn which was served warm, so it was slightly crispy and the taste of wasabi was just nice, it was not overpowering or too much that might induce a cough. Also, isn’t the presentation just so pretty? I was not expecting a fine dining presentation at all.Next up, we had Truffle Pork Loin and boy, this is good! First of all the pork pieces are so tender and succulent. The truffle taste was not overpowering either and it’s definitely a dish you’d want to order and impress your guests if you’re hosting them for dinner. 🙂
Close up of a piece of tender meat from the Truffle Pork Loin dish.
This is a new dish created by the Kelly Jie chef for Christmas that was so popular, they continued to serve it post Christmas. It’s fried Red Garoupa served with Yuzu sauce, strawberries and garnish. I like the texture of the dish and how the sweetness of the yuzu balances well with the savoury fish. Definitely something different from the usual steamed fish, would recommend if your family / friends / guests are more adventurous with their food. Next up we have another new dish that chef and Kelly Jie are very excited about sharing, Lobster Noodles. (It’s not even on their website’s menu yet, lol)
The lobster meat is tender and fresh. The soup is light (instead of being too rich and creamy that you might become sick of eating halfway through) so if you want to order an entire portion for two or even one, you’ll have no problem finishing it. If you’re a fan of lobsters and soups, I would recommend this. We also had the privilege to try some of their Chinese New Year goodies, this is the salted egg bitter gourd, which is very interesting!
I was pleasantly surprised by how pretty the dishes looked when they were served, of which Kelly Jie told us that is because Chef is a judge for many competitions (with him being a winner for many as well) which explains why the food doesn’t just taste good but looks good as well. Another big plus point is the location at Toa Payoh, which is centrally located in Singapore, ideal if you are hosting a gathering with guests coming from all over Singapore. I would recommend Kelly Jie for their fresh seafood and innovative, delicious dishes. Also, you must order the Creamy Butter Crab if you haven’t already tried it!
Special thanks to Kelly Jie, Chef, Lucas of Imagine PR for having my friend Keryn and I, and filling our tummies with delicious seafood on a rainy evening!
Be sure to call ahead to make reservations if you’re going in a big group! Details of Kelly Jie Seafood here:
KELLY JIE SEAFOOD
Blk 211 Toa Payoh Lorong 8
#01-11/15, Singapore 310211
Monday to Friday
4.00pm – 12.00am
(Last Order at 10.45pm)Saturday, Sunday & Public Holiday
12.00pm – 12.00am
(Last Order at 10.45pm)
+65 6353 3120