Golden Sands Seafood
Block 215 Ang Mo kio Avenue 1
Street 22 #01-877
Singapore 560215
Reservations : 9029 9608
Who say kopi tiam cannot whip up restaurant standard good food ?
Golden Sands Seafood restaurant, located in an HDB block in Ang Mo Kio, you will not even give it a second look.
This 2 month old eatery do not look like any modern food court style kopi tiam, it has no modern furnishing nor air-con.
There are fold able tables and plastic chairs spilling onto the pavement outside the walkway right under the HDB blocks.
Bare minimal renovation with harsh fluorescent lighting casts a sterile white light over the premises.
A light box advertising the stall’s specialties takes up prominent position at the entrance.
But if you were to take a closer look at what is on the board, you will find that they are not the usual tse char fare.
Was there for dinner on Thursday nite, tried their house specialty.
Was surprised a tse char stall can whip up such good food.
The Chef, Mr Loy was then given the task to whip up a truly special seafood dinner for 10.
He was given only 2 days to source for the ingredients and preparation.
Kudos to him ... he almost did a perfect job.
I would have given him a perfect 10 score had he able to find us The Humphead Wrass ( 蘇眉 )
Chef Loy, used to work in a restaurant called B.K. Forture Seafood in Bukit Timah.
An extremely friendly person, he took down our challenge to dish up a wonderful seafood meal for our family.
Again, this humble eatery surprised me with such beautiful presentation of good food that pleases both the eyes and picky taste buds.
The first dish was beautifully done.
A pair of nicely shelled lobster sitting on top a layer of orange jelly paste.
Beautifully set in a garden of greens, broccoli with fish paste top with finely diced carrot.
The egg rolls were nice to eat and the lobster were simply scrumptious.
The Abalone with Spinach was another wonderful work of Chef Loy.
The next item which saw us fighting for the last piece on the plate was the Alaska King Crab.
Done in 2 ways ... the huge claws and legs were steamed. We taste the natural sweetness of the crab to the fullest.
The "head" was cleverly done by turning it into a "soup bowl" with wolf berries and crystal noodles.
Soup was full of crabby goodness and a tinge of ginger after taste.
But there are disappointments too.
We were informed that they managed to find a 蘇眉 on Friday.
Then, we were rang up on Sunday morning, only to be informed that the supplier refused to sell the fish.
In place, he dish up a 紅石班 steamed Hong Kong style.
The fish was the biggest disappointment of the nite.
Meat was not smooth and looks kinda over cook.
And he charges us $280 for that dish.
Other that this unsavory steamed fish, the rest of the dishes were all wonderfully done.
Dessert was double boiled snow frog with ginkgo nuts served individually in a white porcelain bowl.
The dinner price tag was $2100
A dinner which our mothers enjoyed not knowing the actual cost.
As it was a Sunday, Chef Loy was kept busy in the kitchen till dinner was over.
He joined us at the table for a chit-chat.
Golden Sands Seafood ... a place that has something to look out for.
Too bad about the sou mei, that fish is very sought after in Hong Kong and pretty pricey too. Maybe you can go back there another day just to try out the fish.
