Their family business is Hai Sia Seafood, a 3rd generation seafood wholesaler. Good ingredients at a good value are their starting point. Kee Leng and his chefs then bring these ingredients to life, using techniques from around the world with an Asian body, flavor, and soul. His background is fine dining, so they pitch high, but they always keep prices affordable and portions hearty. At the heart of everything they do is a belief—happy team, happy food, happy guests. When they cook for you, they are sharing their joy of feeding people well and building a good future together. From port to plate, they democratize good seafood.
Comments
We visited NUDE Seafood as part of our foodies’ monthly gathering. Due to our group size, NS asked us to pre-order the food in advanced, to ensure we did not miss out anything from the menu and we have sufficient cooking time. What a thoughtful gesture.
We started with smaller dishes.
Tofu Skin Salad ($5.80). The beancurd skin use is similar to those commonly used in China. It has a slight rubbery texture, filled with the traditional smoky aroma of boiled soymilk. Together with the spinach and cloud ear fungus plus sour plum vinaigrette, it becomes an appetizing and refreshing starter.
Crab & Egg White Chawanmushi ($8). This is a luxurious version of chawanmushi and it worth every penny. Using only the egg white, the texture of the steam egg is smooth, silky and infused with the sweetness of the crab meat.
Broccoli ($5.80). Simple stir-fried broccoli. It is crunchy and topped with almond for additional crunchiness.
Black Pepper King Prawn ($6.90), min order is 2 pcs and served with fried mantou. The prawns are crispy and aromatic. The sauce is thick, with strong assam flavour and black pepper. The crispy yet fluffy fried mantou nicely complement this dish and we use it to polish up the sauce.
Gochujang Cauliflower ($6.80). Combining the crispy texture Cauliflower coated with signature Korean red pepper paste. The pickled daikon helps to balance the overwhelming flavour; however, I find the crispy almond is unnecessary.
Moving to the bigger portion dishes.
Hickory-Smoked Salmon ($12.80) in Bamboo Leaf. The salmon has a moist with a nice smoky aroma to it. It is nice to eat on its own or with a bowl of rice.
‘Squirrel’ Grouper ($18.80). Crispy deep-fried grouper fillet, highly stacked with sweet and sour sauce as the base. The oatmilk espuma on top gave it a wow factor. I like the juicy lychee, bursting with sweetness that enhances the sauce in this dish.
Steamed Pomfret ($13.80). One side of pomfret fillet, steam on a lotus leaf and topped with ‘Mei Cai’ vegetables. You can taste the natural flavours and the firm texture of the pomfret, topped with crunchy and salty mei cai with a mild spicy flavour in it.
Oatmilk Spinach Tofu ($12.80). Smooth and velvety spinach tofu topped with crispy kale. The sliced mushrooms and tofu are basked in the gravy. It tasted like Chinese olive leaves.
Miso-Grilled Halibut ($20.80). A very simple presentation of the dish. The charred miso flavour works well with the fatty halibut fillet. It is served with robust mushroom broth to bind the shiitake and spinach together. I can finish a bowl of rice with just this dish.
For carbo, we ordered Salted Fish Blue Pea Flower Rice, Jinhua Ham ($4.80) & Blue Pea Mushroom Rice ($4.80). Using Nigata sushi rice, the rice is texture on these both carbo dishes are plump and juicy. The taste of Jinhua ham is very subtle and overpowered by the sweetness of the corn.
Meanwhile, the mushroom rice is outstanding. It is tasty and the umami flavour from the mushroom really shines. The content of the chopped mushrooms in the rice are very generous and the dish can be eaten on its own without the need to be complemented by other dishes.
For desserts, housemade Tiramisu is a must-try here. Each layer in the tiramisu is very solid, filled with thick cream, solid coffee flavour and rum. This might not be a permanent item on the menu, so keep a lookout for it.
The restaurant setting is casual and modern, with Jazz music playing in the background serenading the diners. The open kitchen concept is an attraction on its own. Service is attentive and friendly. A good place to dine for casual or even business dining.
Overall, it was like a gastronomic journey of in the sea world. There are many different types of fishes to try cooked in different ways. The seafood is fresh and it is enjoyable to the palate. A must try restaurant around Marina Bay Financial Centre. Cheers!!
For the full review of NUDE Seafood, copy this link to your browser.
https://www.chubbybotakkoala.com/2019/09/nude-seafood-dinner.html
We started with smaller dishes.
Tofu Skin Salad ($5.80). The beancurd skin use is similar to those commonly used in China. It has a slight rubbery texture, filled with the traditional smoky aroma of boiled soymilk. Together with the spinach and cloud ear fungus plus sour plum vinaigrette, it becomes an appetizing and refreshing starter.
Crab & Egg White Chawanmushi ($8). This is a luxurious version of chawanmushi and it worth every penny. Using only the egg white, the texture of the steam egg is smooth, silky and infused with the sweetness of the crab meat.
Broccoli ($5.80). Simple stir-fried broccoli. It is crunchy and topped with almond for additional crunchiness.
Black Pepper King Prawn ($6.90), min order is 2 pcs and served with fried mantou. The prawns are crispy and aromatic. The sauce is thick, with strong assam flavour and black pepper. The crispy yet fluffy fried mantou nicely complement this dish and we use it to polish up the sauce.
Gochujang Cauliflower ($6.80). Combining the crispy texture Cauliflower coated with signature Korean red pepper paste. The pickled daikon helps to balance the overwhelming flavour; however, I find the crispy almond is unnecessary.
Moving to the bigger portion dishes.
Hickory-Smoked Salmon ($12.80) in Bamboo Leaf. The salmon has a moist with a nice smoky aroma to it. It is nice to eat on its own or with a bowl of rice.
‘Squirrel’ Grouper ($18.80). Crispy deep-fried grouper fillet, highly stacked with sweet and sour sauce as the base. The oatmilk espuma on top gave it a wow factor. I like the juicy lychee, bursting with sweetness that enhances the sauce in this dish.
Steamed Pomfret ($13.80). One side of pomfret fillet, steam on a lotus leaf and topped with ‘Mei Cai’ vegetables. You can taste the natural flavours and the firm texture of the pomfret, topped with crunchy and salty mei cai with a mild spicy flavour in it.
Oatmilk Spinach Tofu ($12.80). Smooth and velvety spinach tofu topped with crispy kale. The sliced mushrooms and tofu are basked in the gravy. It tasted like Chinese olive leaves.
Miso-Grilled Halibut ($20.80). A very simple presentation of the dish. The charred miso flavour works well with the fatty halibut fillet. It is served with robust mushroom broth to bind the shiitake and spinach together. I can finish a bowl of rice with just this dish.
For carbo, we ordered Salted Fish Blue Pea Flower Rice, Jinhua Ham ($4.80) & Blue Pea Mushroom Rice ($4.80). Using Nigata sushi rice, the rice is texture on these both carbo dishes are plump and juicy. The taste of Jinhua ham is very subtle and overpowered by the sweetness of the corn.
Meanwhile, the mushroom rice is outstanding. It is tasty and the umami flavour from the mushroom really shines. The content of the chopped mushrooms in the rice are very generous and the dish can be eaten on its own without the need to be complemented by other dishes.
For desserts, housemade Tiramisu is a must-try here. Each layer in the tiramisu is very solid, filled with thick cream, solid coffee flavour and rum. This might not be a permanent item on the menu, so keep a lookout for it.
The restaurant setting is casual and modern, with Jazz music playing in the background serenading the diners. The open kitchen concept is an attraction on its own. Service is attentive and friendly. A good place to dine for casual or even business dining.
Overall, it was like a gastronomic journey of in the sea world. There are many different types of fishes to try cooked in different ways. The seafood is fresh and it is enjoyable to the palate. A must try restaurant around Marina Bay Financial Centre. Cheers!!
For the full review of NUDE Seafood, copy this link to your browser.
https://www.chubbybotakkoala.com/2019/09/nude-seafood-dinner.html
Just amazingly delicious!
Them beautiful scallops. Sashimi grade from Hokkaido, lightly seared, on carrot purée, with pickled beets, baby carrots, puffed buckwheat and chicken jus
Them beautiful scallops. Sashimi grade from Hokkaido, lightly seared, on carrot purée, with pickled beets, baby carrots, puffed buckwheat and chicken jus
Paid a visit with three friends and we had a spectacular time. The food is sensational - there were a few jaw-drop moments. Brilliant selection of drinks as well. Very attentive service. Lively atmosphere. They do things well. Very well. Matt Thomas recommends NUDE Seafood on Facebook.
I visited Nude last December 2018 to try the Winter Feast, which was the 5-course dinner menu consisting of Hokkaido scallop carpaccio, Spanish octopus, swordfish belly, smoked duck breast and a dessert of a chocolate cake in whisky-chocolate soup.
In short, this was definitely a meal to end 2018. I was amazed at the amount of thought put into each dish - the textures and flavours just came together so well. In addition, dinner service is warm and welcoming without any air of pretension, and you always feel at home here.
I am looking forward to Pre-Christmas 2019....to see and experience what is in store for guests....
I visited Nude last December 2018 to try the Winter Feast, which was the 5-course dinner menu consisting of Hokkaido scallop carpaccio, Spanish octopus, swordfish belly, smoked duck breast and a dessert of a chocolate cake in whisky-chocolate soup.
In short, this was definitely a meal to end 2018. I was amazed at the amount of thought put into each dish - the textures and flavours just came together so well. In addition, dinner service is warm and welcoming without any air of pretension, and you always feel at home here.
I am looking forward to Pre-Christmas 2019....to see and experience what is in store for guests....
