The Place Located in Asia Square Tower in central CBD is TAO Seafood Asia, a Thai-Teochew seafood restaurant helmed by Chef Lee Tong Kuon, the former executive chef and co-owner of Thai Village restaurant. The modern Chinese restaurant has a posh interior as well as private dining rooms, which is quite well suited for a cosy family gathering or business lunches. The essence of TAO Seafood Asia is to gather the best eco-friendly ingredients and prepare the best dishes for their customers. We were quite surprised to hear that from its owner Adrian Lee as we daresay that sustainable cuisine is definitely not something very prevalent in Singapore at the moment.
The Food The restaurant prides itself as serving the freshest and best ingredients from around the world, from its Sri Lankan crabs to Australian abalone to premium Indonesia bird’s nest, we are not exaggerating when we say that we feel the fresh ingredients on our visit. There are some new additions to the menu at TAO Seafood Asia recently, which we are very excited to share, while still missing the lingering taste of some dishes.
Crispy Fish Skin with Salted Egg Sauce ($10)
Our starting appetiser did not disappoint. The salted egg yolk sauce was the crux of this crispy fish skin, rich and addictive. What a great start!
Chilled Jellyfish Salad ($10)
The unique part about the chilled jellyfish salad was the fact that the chef prepared the dish from the jellyfish head, which is naturally tastier than its other parts.
TAO SEAFOOD ASIA Signature Soup with Premium Fish Maw and Crab Meat ($68)
We love soups in every meal and this is definitely something that the restaurant has done right. The chicken based broth was thick and we could clearly taste the rich collagen texture of the New Zealand Fish Maw. We would recommend adding the restaurant’s special green chilli sauce at some point, which blended so well with the soup with that tinge of spiciness. The green chilli sauce is the pride of Chef Lee, who specially sourced it from Thailand.
White Pepper Crab e ($6/100g)
Yes, you heard it right. TAO Seafood uses white pepper for this newly created Sri Lankan crab dish, which we swear had such huge pincers to rival our fists. There was no doubt that the crab meat was sweet and fresh, however the drawing point was undoubtedly the white pepper sauce which we have never tried this version cooking crabs before. Black pepper crab is so passé now.
Pot Roasted Crab with Glass Noodles ($45)
The epitome of Thai Teochew dish has got to be the crab with glass noodle. We were privileged to have a tour of TAO’s kitchen and understand that the chef prepared the dish over their open fire stoves. We were in love with the glass noodle, which captured every essence of the crab flavour.
Stir Fried Fish Maw with Prawns ($44)
We were highly recommend by Chef Lee to eat the fried fish maw immediately once served as the taste will be compromised as we spend a single second more taking pictures. We gladly obliged, as some dishes are best eaten once served. This is a newly created dish by the restaurant, and we have never tried fish maw in its fried version before. The taste was surprisingly not as oily as we had imagined given that it was fried, all thanks to the frying skills of the chef and the high quality fish maw used which was so rich in collagen.
Steamed Live Marble Goby with Preserved Radish (Seasonal Price)
Fish lovers would not want to miss ordering the newly created steamed marble goby. The garlic-tossed preserved radish went well with the fish, which was really fresh. The restaurant ensures that all their fishes are delivered daily from various suppliers, to ensure its maximum freshness.
Will I return again? We now know where to bring our folks for our family gathering in future for a quality seafood meal. Can’t wait to lay our hands on the crabs at TAO Seafood Asia restaurant again!
Reserve your table at TAO Seafood Asia on Chope.co now!
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
TAO Seafood Asia
12 Marina View
Asia Square Tower 2 #02-10
Tel: +65 6844 9969
Daily: 11.30am – 2.30pm, 6pm – 10pm