If you’re after affordable seafood in a setting of chic refinement, look no further! TAO Seafood Asia, located Asia Square Tower 2, is currently my family’s favourite venue to get our crab fix. Apart from crabs, the family-run restaurant offers some excellent seafood items that almost made it seem like you’re dining straight from the sea!
My first visit to TAO Seafood Asia was during a media tasting event. I was so impressed, I took my in-laws there for dinner and they too, fell deeply in love with the quality ingredients and skillful execution.
We kicked start our meal with a plate of delectable Crispy Fish Skin with Salted Egg ($10) . Ahhh, its melody in the mouth! Unlike some restaurants that just coat the fried fish skin with salted egg yolk, TAO rendition includes curry leaves and chilli padi, which add depth and dimension to the flavour profile. This certainly did a good job of whetting our appetites!
All of TAO’s sauces are whipped up in-house and the most outstanding is definitely the Thai-Teochew Green Chilli Sauce, which goes well with all of the dishes in the menu.
The mere thought of the White Pepper Crab ($6.80/100g) sets my heart aflame! The heavily guarded recipe is a sure winner and we were all overwhelmed by how delectable the dish turned out. Peppery and robust, this succulent crab is guaranteed to jump start your senses! Do note that this item is off the menu, but is readily available upon request.
Singapore Chilli Crab ($6.80/100g) is another popular order. We alternate devouring the luscious white flesh and dipping the fried mantou into the sweet, tangy and spicy tomato chilli sauce. Lip-smackingly yummy!
Look at the size of this lethal pincer!
TAO takes pride in cooking each pot dish individually, to lock in and maximise flavours (no mass cooking). The Pot Roasted Prawns with Glass Noodles ($32) was absolutely stellar. We opted for fresh river prawns instead of sea prawns, as we prefer the former’s crunchy texture. The vibrant orange crustaceans rested on a bed of springy glass noodles, elevated by TAO’s seafood essence and cloves of garlic (hidden underneath).
For a something healthier and light, go for the Pot Roasted Cod ($38), a saccharine melt-in-the-mouth fish roasted with garlic, coriander root and TAO seafood essence.
The Pot Roasted Chicken Caramelised in Rice Wine ($20) is nothing fancy. Simple and genuine, it goes well with a bowl of piping hot rice~
There’s something intrinsically satisfying about TAO’s Traditional Stir Fried Sambal Morning Glory ($16), aka Kang Kong. I suppose its the concoction of chillies, prawn paste, shallots, ginger and sambal, that makes this well-loved vegetable so enticing.
As for sweet endings, we had smooth-textured Traditional Yam Paste with Gingko Nuts ($6) and refreshing chilled Sea Coconut with Longans ($6).
There’s no doubt we’re looking forward to our next visit!