Uncle Leong Seafood

In a nutshell
Fudz: Uncle Leong Seafood (Toa Payoh) <- look out for Punggol and Jurong
Cuisine: Chinese
Location: 15 Lorong 8 Toa Payoh #01-01 Singapore 319262
Dial: +65 6554 3453
Email: yongheng_1986@hotmail.com
Interweb: http://www.uncleleongseafood.com/
Damage: Your doctor's advice on your cholesterol levels. You decide.

The story

It started with nobody.

Nobody could decide what we should have for dinner. We threw in suggestions in our group chat. Some groan and moan. More suggestions came up, albeit more hesitantly. Yeah, not bad. We can eat that. I'm fine with anything. A few muted responses. There were lapses of silence when everyone was tired of getting nowhere.

It went on for the entire Saturday afternoon until someone mentioned crabs.

'Please' is no longer a magic word. The magic word is 'Crab'.

It sparked off an entire debate on which seafood restaurant we should go and what time to meet. A few volunteered to call for reservations. Most places were fully booked, no surprise. Oh where oh where. Wanting to eat crabs should not be a pipe dream!

Pearl Leong (in no relation whatsoever) called Uncle Leong Seafood and told us that she managed to reserve a table, but there was no guarantee. We thanked our lucky stars (the Cancer constellation in particular) and made our way down to Toa Payoh in great anticipation. The Leongs must had felt a familiar connection somehow.

The non-crab dishes came first to line our stomachs.

Deep Fried Bean Curd

The bean curd is homemade. Crispy and soft. The sweet sauce is really optional because it already tasted good on its own.

Cereal Prawns

Frankly, I ate more shell than meat for this one. Your regular tze char place may give you a better version. Still tasty but it's not a must-have in my books.

Chinese Spinach with Eggs

I wish there were more century egg and salted egg in this dish. Spinach has a rich source of iron that is good for your red blood cells and heart. It's our vain attempt to balance off the rich cholesterol-laden food that we were about to consume.

Xaviere and I were adamant to order four crabs for the dinner group of six. Mabel (the scrooge) stared at us in disbelief. 

'太夸张了你们！' (translates to, 'You people are exaggerating!')

Mabel recounted that her family of four always order only one crab to share. Xaviere and I (the greedy pigs) stared at her in disbelief.

"Are you sure?"

"Okay, maybe two but no more than that!" said the unreliable storyteller.

We insisted to order four because we need them in different cooking styles. If you take a look at Uncle Leong Seafood's menu for crabs, you will realise that these crabs come in more styles than the models from Vogue.

Shimmering Sand Crab Delight

The thick sauce is creamy. Butter, milk, cereal oats, salt, all rolled into one. It is one of their signature crab dishes, together with the Claypot Crab Bee Hoon Soup. The latter is a good contrast if you are feeling a little 'jer lat' from the creamy sauce.

Claypot Crab Bee Hoon Soup

The soup is filled with crabby goodness. It is rich in flavour and you can really taste the essence of crab with every spoonful. Almost every table ordered a Claypot Crab Bee Hoon Soup. We were glad that we did too.

Chilli Crab

Singapore is well known for many things. Chilli crab is one of the good things. Who knew crab and chilli sauce can go so well together?

The crab feast made our weekend. Due to our current age, we will plan the next seafood dinner many months later to give ourselves some recovery time. However, crab cravings come soon after you have some. It's like coke.

Till the next time we reach an impasse on what to eat.




P.S - I would like to try the Black Pepper Crab the next time I visit. It is still my favourite style of crabs.