There is just something about Live Lobster Porridge for that feeling of comfort and indulgence at the same time.
One of the most known places to have this dish is Orchid Live Seafood which also serves up a range of live Teochew-style seafood at family-friendly prices.
Orchid Live Seafood has been around since 1999, originally located at Orchid Country Club – thus its name.
It has since moved quite a number of times, from Bah Soon Pah Road to Jalan Kelulut at Seletar Hills Estate (takeaway only for now), with a relatively new outlet at HomeTeamNS Khatib.
I know of friends staying in Yishun which didn’t know there is an outlet here – you now know of another great option for your family meals.
Head to Level 3 of HomeTeamNS Khatib and you would find a modern-looking Chinese restaurant with huge space and live-seafood tanks.
A huge contrast from where I previously dined at Bah Soon Pah which was more ‘kampong’ and rustic.
Seafood is as fresh as it gets as the prized catches come right from the tanks, with signatures dishes of Live Lobster Porridge, Teochew Cold Crab, Steven Chicken, Chili Mud Crabs, Live Premium Abalone, Steam Live Soon Hock, and Live Boston Lobster in Cream Cheese.
Hungry yet? Check out the following recommended dishes at Orchid Live Seafood:
Live Lobster Porridge (seasonal pricing)
Lobsters should be eaten fresh, and having them cooked in porridge is one of the best ways of savouring its natural sweetness.
Freshness? Definitely. The lobsters are as fresh as it gets, come from the ‘live’ tanks right outside.
Orchid Live Seafood is known to be the originator of the famed Lobster Porridge, and also one of the largest importers of lobsters in Singapore.
The lobster porridge is cooked Teochew style, with a watery base and rice still mainly in grain form.
The robust broth is simmered over low heat and takes more than four hours to prepare. No MSG is used so that the natural flavours and juices can shine through.
Add a dap of sesame oil and sprinkle and spring onions, to better enjoy this ultimate comfort food.
Additional note: Customers can take their pick from four types of lobsters including Live Tropical Lobsters ($72 onwards), Live Western Australian Lobsters (seasonal price), Live Southern Australian Lobsters (seasonal price) or Live Boston Lobsters ($78 per pc).
Live Southern Australian Lobsters are one of the most expensive and premium lobsters in the world for a good reason – they come in glorious red colour, boosting rich flavour with a luxurious, firm texture that can soften easily in the mouth.
Live Boston Lobster in Cream Cheese (seasonal price)
Other styles of cooking the lobsters include the Butter Coated, Garlic Steamed and Cream Cheese, each presenting different ways of enjoying the prized meat.
The chefs here created a special East-meets-West sauce with Boston lobster cooked zi char style.
The best way to savour this, is to take the succulent meat to sweep up some of the rich-tasting cheese sauce.
Signature Steven Chicken ($16 for 8pcs, $24 for 12pcs, $30 for 16pcs)
A must-order here, this is probably my next favourite dish (after the Lobster Porridge).
Do you know: this dish was created and named after the founder of the restaurant, Chef Steven Chua. Also, it was originally created as a substitute for pork ribs as the kitchen had a no-pork-no-lard policy.
What you get are chicken meat pushed to the ends of the bones before being deep-fried, which results in easier eating.
Hold the piece by one end of the bone, akin to having pork ribs.
The chicken pieces are fried in a homemade marinade of marmite and honey sauce before tossed in sesame seeds, resulting in a sweet-sticky yet slightly crispy exterior, along with a succulent bite.
Salt Baked Yellow Roe Crab ($120 for 2 pieces)
These Crabs packed with yellow roe are served in Salt Baked Yellow Roe Crab ($120 for 2 pieces) and Teochew Cold Crabs ($80 – $100 for 2 pieces) styles.
In the old days, Teochew fishermen would steam crabs then keep them in ice boxes to still enjoy them while they were at seas. The Cold Crabs has become a known Teochew delicacy, but yet difficult to find in local restaurants.
For the Teochew Cold Crabs, the restaurant uses a combination of Teochew and Hong Kong cooking styles, with the cold crabs steamed in a special premium stock.
This helps to better seal in the flavours, for sweeter and tastier crab meat and roe.
As for the Salt Baked Yellow Roe Crab, that are simply baked with salt and house-blend spices. These had thick layers of yellowish ‘gor’ which you can joyfully suck from the various parts of the crabs. I recommend dipping with some of their vinegar.
Garlic Steamed Bamboo Clams ($16.80 per piece)
Extra-large bamboo clams steamed with soya sauce and vermicelli, letting the natural sweetness shine.
My favourite part of this dish was surprisingly the minced garlic which were wok-fried till fragrant.
HK Style Steamed Soon Hock Fish ($8 per 100g)
The Hong Kong Steamed Live Soon Hock with silky smooth flesh uses specially-brewed HK-style soy sauce hot-fried then drizzled over.
I enjoyed the chai poh (preserved radish) which was also wok-fried and poured over, resulting in a taste that is nostalgic and simple, yet delish. Simple pleasures when paired with rice.
Braised New Zealand Black Gold Abalone ($25)
This is the only restaurant in Singapore (so far) to serve New Zealand Black Gold Abalone, best enjoyed with braised sauce and seasonal vegetables.
Seasoned Fried Baby Squid ($23)
A surprisingly addictive starter dish with lightly seasoned baby squid, dee-fried, then tossed in a Thai sweet sauce.
Tossed with refreshing strips of onions and cucumber, this reminded me of Thai mango salad with its sweet, spicy, sour appetising mix.
Seasoned Baby Squid ($23)
Deep-fried baby squids till golden-brown and crisp, served with a trio of sauces – wasabi mayo, sweet sauce, and sriracha mayo.
Regular Set Menu
Set menus are also available from $88 for 2 pax, $198 for 4 pax, $328 for 5-6 pax, and $428 for 6-7 pax.
The Premium Set Menu ($428 for 4 pax onwards) gathers best-selling dishes including Live Lobster Porridge, Signature Steven Chicken, Teochew Cold Crab or Salt Baked Yellow Roe Crab, HK Style Steamed Live Soon Hock, Braised Live Whole Abalone, Sea Cucumber, and Deep Fried Baby Squid and more.
Order them from $428 for 4 pax, $458 for 5 pax, $488 for 6 pax, $628 or $988 for 8-10 pax.
Orchid Live Seafood Promotion (till 25 July 2022)
From 25 June till 25 July, enjoy the following promotions when you dine in:
– 1 FOR 1 Southern Australian Lobsters (U.P $288)
– 1 FOR 1 Garlic Steamed Bamboo Clams (U.P $16.80)
– 20% OFF Braised New Zealand Black Gold Abalone (U.P $25)
Orchid Live Seafood
HomeTeamNS Khatib #03-01, 2 Yishun Walk, Singapore 767944
Tel: +65 6756 0311
Opening Hours: 11am – 2:30pm, 5pm – 10pm (Mon – Sun)
(Open for takeaway only)
16 Jalan Kelulut, Singapore 809033 (along Yio Chu Kang road)
Tel: +65 6484 2495
Opening Hours: 11am – 8pm (Mon – Sun)
* This entry is brought to you in partnership with Orchid Live Seafood.
