| The Blue Lobster — |  |
Join
our reviewer as he visits a new and innovative restaurant inspired by Australian
seafood cuisine. Share his experience of dining on exotic and fresh seafood from
Australia, New Zealand and other parts of the world.
For
many years, Boat Quay has been a hub of dining activity,
with restaurants spilling out of their shophouse premises onto the banks of the
Singapore River. However, other spots along the river have started to come to
life in recent years. Quieter and more discreet than its more boisterous
counterparts across the bridge at Boat Quay, The Blue Lobster is a seafood
restaurant specialising in fresh Australian seafood. Located at 20 Upper
Circular Road, #B1-49/50 The Riverwalk, and hidden behind The Riverwalk’s
bland white street façade, The Blue Lobster enjoys premises fronting a quiet
stretch of the Singapore River barely metres away from Boat Quay. As with
several other restaurants along the same stretch, it offers al fresco dining
along the river front in quiet surroundings: with 25 outdoor seats, it provides
alfresco diners a great view of the river and the city skyline. For
patrons less enamoured of Singapore’s humidity, the air-conditioned dining
area is fairly spacious, with a seating capacity for up to 70 diners.
Our
group was shown to a table right next to a large rectangular aquarium, part of
the décor scheme created by a French design team. The restaurant is simply and
tastefully furnished with modern furniture tempered by tropical touches such as
rattan panels set against the glass walls. As in Chinese seafood restaurants,
large aquariums showcase the variety of colourful and delectable crustaceans
available for ingestion. With a resplendent seafood counter set against a
backdrop of trickling water running down a dark stone wall, it was clearly
evident that the décor had been carefully thought out. At 7:45pm, the
restaurant was fairly well-patronised for a midweek evening. With its muted
lighting and mainly jazz music, the overall ambience was quiet and soothing.
We
had come in search of good food and, naturally, our expectations were high in
such a designer setting. Fortunately, we were not disappointed. Our dinner rolls
were served warm in the terracotta pots they were baked in. Resembling popovers
in form, the bread was soft, fluffy, flavoured with Australian herbs and was
topped off with a delicious crust. The selection of bread varies from day to day
and promises to be interesting.
The
menu was simple and not too extensive. Entrees were priced between $10 to $20.
The main courses were, on average, about $28: all being seafood dishes.
Strangely, pumpkin and not seafood soup, seemed to be the only soup available.
Michael Wong, the restaurant manager, recommended the Aussie Seafood Platter. At
$59, this al l-encompassing signature dish provided a good sample of most of the
available seafood: lobster and yabbies, oysters and clams, tiger prawns, salmon
and cod. When the Seafood Platter arrived, we were greeted with a colourful
array of seafood, shells, salads and sauces, all served beautifully on a 
large
glass platter. The simple preparation allowed the freshness and taste of the
seafood to shine through. The scallops were chewy and firm, the oysters exciting
and s ensational . The lobster was tender and the freshness of the clams and
mussels spoke for themselves. The red tiger prawns were firm and succulent. We
were full of ‘oohs’ and ‘ahhs’ as we slurped the shellfish happily.
However, the smoked salmon was rather ordinary and may have been included for
the sake of variety. One of us felt that the heavy mayonnaise with which the cod
was mixed masked the true potential of fresh cod. Diners who are new to yabbies
may Aussie
Seafood Platter be
unaccustomed to the fresh water taste of the yabbies as well.
The
pace of service was good and the dishes were brought to our table quickly. The
Seafood Terrine was a pleasant surprise, tasting like otak injected with a
refreshing twist of orange bits. Our ‘ Tasea’ Blue Mussels in Herb, Garlic
& White Wine were aromatic, smooth, chewy and delicately flavoured. Served
warm on a hot transparent glass plate, they were most delectable and palatable.
Any remaining pangs of hunger were satiated by individual servings of seafood
linguine, a fine example of pasta done al dente. The sauce was full flavoured
and elevated by a careful balance of herbs and tomatoes, pepped up by a slight
spiciness which lifted the sauce without overpowering it.
The
seafood dishes were particularly good, presented in a simple, honest and
wholesome fashion in line with the overall ambience of the restaurant. The
dessert took ages to arrive, but it was worth every second of the wait. Proudly
acclaimed to be the highlight of the meal which diners ‘should never miss’,
it was most exquisite and delicious. The pudding came in a volcanic-shaped
chocolate sponge flavoured with crushed hazelnut with a thick molten warm
chocolate filling. Liberal sprinklings of icing sugar, cocoa powder and trickles
of condensed milk made the dish a visual treat. It was a runaway success and a
definite must try for all chocoholics.
Small
talk with the staff revealed several interesting facts and
services provided by the restaurant. Overlooking the kitchen is the Chef’s
Table, where the menu is left to the chef’s discretion. Diners can arrive at
the Blue Lobster via river taxi and be reimbursed for their cruise ticket by
ordering the set lunch ($29.50+++). The Blue Lobster has also pioneered a whole
new concept in the industry by offering not just a restaurant, but a retail
outlet and wholesale service to customers under one roof. On the second floor,
there is a fish market offering a whole range of seafood. Patrons can purchase
almost everything they eat in the dining hall, including the fresh vegetables
and fruits flown in from Australia, live oysters from four different countries,
lobsters and fish from the Melbourne fish market, plus other seafood, beverages
and olive oils. On request, Asian and local favourites can be prepared for
diners even though these dishes may not be on the restaurant’s essentially
western menu.
Generally, dinner was a relaxed, simple and slightly romantic affair. The Blue Lobster is definitely a place to be enjoyed with loved ones. The staff are friendly, chatty, knowledgeable and eager to share information about the restaurant with customers. This is certainly a restaurant suitable for many occasions, as evidenced by the clientele that evening: courting couples, expatriates, middle-aged professionals and even a family with children of school-going age. At the end of the lovely evening, we departed slightly tipsy and extremely satisfied.
Ian
Oei
Ravindran Associates