{"id":23650,"date":"2013-11-18T07:00:17","date_gmt":"2013-11-17T23:00:17","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=23650"},"modified":"2014-06-21T06:47:30","modified_gmt":"2014-06-20T22:47:30","slug":"pioneer-seafood-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/11\/18\/pioneer-seafood-singapore\/","title":{"rendered":"Pioneer Seafood Restaurant, Tuas"},"content":{"rendered":"

\"Mr.Confession: I make fun of hipsters but I pick up their habits, I’ve been “eating clean.<\/a>” But it seems that 75 year-old Mr Lee Choon Huat<\/strong>, owner of Pioneer Seafood, is the Original Hipster. He has been eating clean and advocating whole foods his entire life. He just doesn’t have the terminology for it.<\/p>\n

\"Pioneer
\nEstablished in 1979, Pioneer Seafood was named “Top 5 Most Popular Seafood Restaurants in Singapore.<\/strong>” It was also awarded Gold and Silver in “Best Seafood Category” by The Restaurant Association of Singapore in 2002, 2003 and 2005.<\/p>\n

\"Pioneer<\/p>\n

The traditional seafood restaurant serves only wild caught seafood<\/strong>, which is bought daily at auctions. Seafood is displayed at the entrance, clearly stating the prices (see photo above). \u00a0Even condiments are made in house, from scratch. For example, the homemade xo sauce<\/strong>, with ham, dried scallops and a special Indonesian prawn (no hae bee!<\/em>), was dope, my BFF had a pint of it with fried rice<\/strong>.\u00a0Fruits and vegetables are specially imported from Indonesia, Thailand, and the region.<\/p>\n

<\/p>\n

\"Pioneer
\nThe seafood was extremely fresh, which is why most seafood items on the menu are steamed. For instance, simply steaming\u00a0live crabs\u00a0\u6e05\u84b8\u6d3b\u8783\u00a0<\/strong>($4.90\/ 100g) coaxed out the natural sweetness. No need for complicated sauces, which other restaurants use to cover staleness in ingredients.<\/p>\n

\"Pioneer
\nBut BFF and I aren’t big fans of crabs in general. Our favorite dish was\u00a0steamed red garoupa in Nonya assam sauce\u00a0\u767e\u76db\u5a18\u60f9\u84b8\u7ea2\u6591<\/strong> ($9\/100g). While we thought it could be more assam-sourish, the fish was killer, flesh so fresh, possessing a chewy texture that was hard to find elsewhere.<\/p>\n

\"Pioneer
\nMy BFF’s other favorite was the unique fried<\/strong>\u00a0prawn ball with macadamia nuts in orange sauce\u00a0\u6a59\u5473\u590f\u679c\u867e\u7403<\/strong> ($23), crispy, caramelized layer with a bouncy bite. Unlike other restaurants that soak prawns in baking soda to achieve the bouncy texture, Pioneer’s prawns were bouncy because they were fresh. I didn’t fancy this dish because the taste was sweet, while I was expecting tangy, orange-sourish. But to judge the dish objectively, the execution was flawless.<\/p>\n

\"Pioneer
\nMy other favorite was the specialty, crispy scallop mango fritters \u5e26\u5b50\u9999\u8292\u5377<\/strong>\u00a0($12\/ 4pcs), the best mango fritters I had<\/strong>. Premium Australian fresh scallops, Thai mango filling and mayo in rice paper, breaded and deep-fried. You could taste different layers of sweetness from the mayo, mango and scallops, and experience different textures, crunchiness, creaminess, and pillowy scallop. Each bite, a different delight.<\/p>\n

\"Pioneer
\nYou MUST end dinner with\u00a0Or Ni\u00a0\u767e\u76db\u6f6e\u5f0f\u828b\u6ce5<\/b> (yam paste, $6\/bowl or $18 regular size). There was no lard<\/strong>\u00a0but it was one of the best or ni I had<\/strong>.\u00a0You have to mix the mushy Thailand-imported pumpkin into the yam paste, giving the dessert a more layered taste.\u00a0Bits of water chestnut–you can feel the crunch but not see it–added a nice texture. And the fresh gingko–not the dried kind—brightened the dish.<\/p>\n

\"Pioneer
\nSquid in XO sauce XO <\/em>\u82cf\u4e1c\u4ed4\u00a0($4.50\/100gm)<\/em><\/p>\n

After a sumptuous 7-course dinner, I returned home, weighed myself, and found myself lighter. I felt energetic, none of the drowsiness that usually comes with a heavy meal. Eating clean is so important; the body knows.<\/p>\n

Besides better, fresher, healthier<\/strong> ingredients, Pioneer Seafood’s advantage is that the food is sincere, honest and<\/strong>\u00a0more affordable<\/strong>. The only flaw is its location<\/strong>, truly a place where birds do not lay eggs. Still, the competitive pricing and delicious food make it worthwhile to travel. Limited wine list<\/strong>. VIP rooms with karaoke facilities<\/strong> available at no minimum spending.\u00a0Highly recommended<\/strong>.<\/p>\n

Pioneer Seafood Singapore<\/a><\/h1>\n

71 Pioneer Road, Tuas Amenity Centre #02-01 Singapore 639591
\nT: 6863 3933 \/ 9828 5822
\nFacebook
\n<\/a>11am-2.30pm, 5.30-10.30pm
\nRating: 3.334\/5 stars<\/strong><\/p>\n

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