On the way back from dinner at Char Restaurant, we passed by this corner coffee shop along Foch Road and noticed this newly opened seafood place. I googled and found out that they were previously from Macpherson and just recently moved into this neighbourhood. And their unique signature dish – Fried Porridge sounds too intriguing not to try.
We (my foodie parents and I) arrived pretty early as we were afraid of waiting too long if there was a crowd. Their menu had many dishes we wanted to try including the signature porridge. I was apprehensive about trying the crabs as I didn’t see live crabs anywhere in the kitchen nor outside the stall. I did ask about how much it would cost for future reference – $65 per kg, pretty standard for most (zichar) places.
The fried porridge was thick and savoury with loads of ingredients that I love in it : fried pork lard, cuttlefish and chives. It didn’t disappoint for sure, got thumbs up from my parents as well. The signature brown sauce with the rich porridge is a tad heavy though, so lucky we ordered a small one.
We wanted something spicy hence we went for the Kung Pao instead of the salted egg squid. According to my mom’s intel on the prices of squid, it’s expensive to get this type of squid as it’s highly sought after for its moderate chewiness. Yes, other than being a crab expert. she happens to love squid a lot as well 😀 Royal J’s Kung Pao squid was stir fried with dried chilli, onions and spring onions – a good balance of spiciness and sweetness with the fresh squid.
These fresh sea prawns were steamed in a light soya-sesame oil sauce topped with fried garlic and coriander. This combination works for most seafood – fish, scallops, bamboo clams etc. The prawns were succulent and goes well with the “crystal noodles” that’s full with flavours from the sauce. A must-have in my opinion if you do try Royal J.
Tender pieces of pork coated with a honey/sweet plum sauce combination, crispy with sweetness on the palate is a gastronomical delight for adults and kids alike. The taste of this is similar to the honey pork ribs at Bai Le without the bones. It was my favourite dish for this meal, a must have!
The four heavenly vegetables kings are Okra, eggplant, long bean and petai (not sure of the scientific English word for this). The vegetables are stir fried in dried shrimp chilli (hei-bi-hiam in Hokkien) and it is a common dish to have on the menu in Malaysia as well as in Singapore. The Royal J’s chilli was good but the vegetables (I think you can see from the picture) were too old. They were kept for too long and had shrivelled, making it really not so enjoyable. This dish is definitely more well-prepared at Bai Le and Food R Us.
Will probably revisit and try out the other dishes like their butter prawns, salted egg squid, salted baked crab, Thai style pork knuckle and their curry fish head! For the quality of the food served, prices are reasonable. They do need to work on their kitchen staff / co-ordination as the wait for the food is slightly long given that there wasn’t much crowd. So my advice is to be early to avoid waiting too long. They are open daily from 11am till 2:30pm for lunch and 5pm till 11pm for dinner. Will update again!
Royal J’s Seafood
30 Foch Road