As I sat on the bench at Luke‘s Lobster newly opened Great World City outlet I started wondering if I were on a holiday near the sea? Facing a white wooden wall full of colourful boat floaters, fish net on the ceiling above with images of a family on the boat what else could I think?
The beautiful blue ocean from a mega TV monitor and the smell of fresh shell seafood in the back ground was but an illusion. A nice one I have to say after being locked in Singapore without travel for such a long time. Luke’s Lobster got me into a day dream and as feelings of beach holidays were re-lived it was but a nice change.
I stepped out of my daydream as bowls of lobster bisque and clam chowder were presented in front of me. I lit up! Clam chowder, not a common flavour on soup menus in Singapore held a special memory for me.
The last time I had these were at Fisherman’s Wharf in San Francisco. I was in my teens then. The soup was packed with chewy, juicy clam meat and potato cubes. Flavour wise it was on the lighter side, unlike the heavy cream style found in most places. It was delightful!
Lobster bisque, my all-time favourite and a popular item at many fine restaurants here. I was enamoured of it at Luke’s Lobster as the authentic smooth creamy texture had a surprisingly good amount of small lobster chunks. Classy yet not boring!
The soups were such classics and served as great starters to warm me up. My palate had certainly woken up! I polished these down easily, without a struggle at the blink of an eye.
But then again my slim demeanour is not to be mixed up with my healthy appetite which far surpasses many people I know. I still had some saved space for the lobster rolls which were about to hit me.
The first lobster roll - Curry Aioli by Chef Thevar. A new local fusion flavour which boasts traditional Indian spices with a modern twist. The first bite into the roll and I was greeted by a generous garnish with heaps of fried shallots, baby coriander, fresh onions, tomatoes and green chilli. It was already packed with flavours and lovely crunchy textures. As I bit further into the roll, it was followed by large chunks of cold juicy lobster claw and knuckle meat. Yum! Such fresh lobster meat!
Accompanied by an amazing curry infused aioli, the Xec Xec spices were extraordinarily top notch. A strong hint of curry combined with shellfish oil and fragrant roasted coconut chutney, just the right balance and not too overpowering.
Even for someone like me who is not a big fan of curry sauce, I gave it a big thumbs up. This will be available at Luke’s Lobster until mid-October so go grab it before it’s gone.
The second roll brought me even more excitement as it was the creation of Chef Eugene at Birds of a Feather, one of my favourite modern Sichuan restaurants!
For spicy all-time lovers this is a must try as the Sichuan Aioli Lobster Roll is served in a mala infused aioli. Packed with an extensive arsenal of spices such as Sichuan pepper oil, preserved mustard greens, traditional Chinese preserved soybean paste, and Birds of a Feather’s signature red chilli oil.
No doubt it'll satisfy your spice cravings and make you want more. One was definitely not enough for me. This will be available from mid-October so keep an eye out for it and mark your calendar, so you don’t miss out!
For a limited time only, Luke‘s Lobster is celebrating its anniversary with a birthday donut loaded with vanilla custard and rainbow sprinkles by Mr Holmes Bakehouse.
You can end on a sweet note with refreshing unsweetened cold brew tea or their signature homemade lemonade. Super perfect as a balancing act for the heavy food that preceded this!
What’s worth mentioning is that lobsters at all Luke’s Lobster outlets are sustainable and wild-caught. The quality oozed with every single bite. The sweet fresh claw juice and lovely crunchy texture which is rare to find and a total contrary to most frozen seafood with bland, fishy, soggy textures.
The bread roll was excellent too, a classic brioche split in the middle, generously toasted with butter on both outer sides. This super crunchy texture prevails even when it’s served cold.
At Luke’s Lobster I was pleased to note that they paid extra attention to every detail, in an effort to create a perfect roll for your dining experience.
Before I walked in to Luke’s Lobster I had my doubts about how good a lobster roll could be. Having tried them now I am convinced that what they offer here is as good as it gets.
For a lobster roll, they have gone way beyond my expectations and in my mind, beat their own definition of it too! Go try it yourself and you’ll know what I mean!
a. 1 Kim Seng Promenade, #01-152, Singapore 237994
s. www.facebook.com/lukeslobstersg
t. +65 6269 9600
