Tian Tian Fisherman’s Pier Seafood has been around for more than 20 years at Boat Quay. Helmed by chef-owner from Hong Kong, the alfresco dining establishment specialises in live seafood and the restaurant has even been awarded with a Michelin Plate for “good cooking” as quoted on the Michelin Guide website. 

For the more health conscious folks, one can opt for the seafood steam pot sets (ranging from $29.80++ onwards, min. 2 pax) which are available all day. An additional $10++ per pax will get you a Boston lobster which will be cooked together with the poached rice at the end of the meal. Otherwise you will have to settle for porridge which consists of poached rice with diced chicken. For Set A ($29.80++), one gets to enjoy US live oysters, fresh scallop, mini octopus, live clams, handmade HK fish balls, steamed luffa and vermicelli with dried shrimp.

Before the actual steaming starts, crispy rice and broth will be added at the bottom of the pot. The seafood items will then be laid on a perforated tray placed at the top of the pot. The delicious liquid that oozes out during steaming will drip down to the poached rice. It takes only about 2 to 5 minutes for the items to cook, depending on the size of the item.

Besides the steam pot, we also tried cooked dishes. The braised wild patin fish with golden soup in claypot ($68++) is underwhelming and somehow tastes muddy. The shrimp balls are springy but they don’t have the taste of shrimps. The warm savoury golden broth that accompanies the ingredients hits the spot with dried scallops giving the broth a luxe touch.

The crunchy guo ba (or rice crust) with glutinous rice ($38++) is similar to the texture of the scorched (not burnt) bits you get at the base of claypot rice. However, that is where the similarities end. It would have been better if the glutinous rice had been imbued with more wok hei.

The flying noodle dish ($88++ with chilli crab, $38++ with seafood) is gimmicky but the effort to make this dish is worth applauding. The chef has to lift the noodles with chopsticks with one hand and drench the noodles with hot oil continuously with the other until the noodles are cooked and able to hold the chopsticks in place. So much effort! And the end result? Think of the mamee snack in texture – very addictive! However, the chilli crab sauce is too sweet and could be spicer.

The fried spicy crab in bi fen tang style ($88++): Bi fen tang (避风塘), which translates to “typhoon shelter,” is a method of cooking popularised in Hong Kong. Typically, it refers to cooking with lots of garlic, scallions, black beans, and red chilli. If you are someone who loves aromatics like garlic and ginger, you will love this dish. There are so much fried garlic bits and green onions that I was a little worried that I would suffer when I had to wear my mask.

Tian Tian Fisherman’s Pier Seafood’s fare is decent. However it is not my first choice when I think of seafood whenever I’m at Boat Quay.

Food: 6/10
Decor/ambience: 6/10
Price/value: 5.5/10

You may be interested in…
–George Town Tze Char & Craft Beer, Boat Quay: Affordable Tze Char and Rojak Gin with a Spectacular View
–Long Beach, Robertson Quay: Old Name, New Outlet, Modernising the Menu
–The Dragon Chamber, Circular Road: “You Know You’re Hungry for That [Crocodile] D***”
–KEK Seafood 瓊榮記海鲜, Bukit Merah: Not a Fan But Islandwide Delivery Fee at $5

Written by Vanessa Khong. Vanessa is someone who enjoys checking out the local food scene. She believes the way to her heart is through her stomach.