{"id":55745,"date":"2020-10-16T07:09:09","date_gmt":"2020-10-15T23:09:09","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=55745"},"modified":"2020-10-12T18:33:16","modified_gmt":"2020-10-12T10:33:16","slug":"fremantle-seafood-market-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2020\/10\/16\/fremantle-seafood-market-singapore\/","title":{"rendered":"Fremantle Seafood Market, Clarke Quay: Aussie Seafood Restaurant Celebrates 10th Anniversary with Live Whole Lobsters & Other Locally Sourced Seafood"},"content":{"rendered":"

Fremantle Seafood Market<\/strong>, one of the concepts offered by the established F&B group Creative Eateries, is celebrating its 10th anniversary by bringing back the crowd favourites such as hot seafood platter, crab cakes, live mussels and whole lobsters.<\/p>\n

Situated in the bustling Clarke Quay<\/strong> area, Fremantle Seafood Market’s kitchen is led by executive chef Derrick Ow<\/strong>, who has previously worked at Jaan<\/a> and Tippling Club.<\/a> He strives to recreate the seafood dining experience at Fremantle port with fresh seafood prepared right out of their live seafood gallery.<\/p>\n

As a result of Covid-19, the restaurant is experiencing a shortage of supply for certain seafood and therefore items like mussels and barramundi are now sourced locally from Ah Hua Kelong, a fish farm and seafood wholesaler located off Changi.<\/p>\n

\"\"
Canadian oysters<\/figcaption><\/figure>\n

The plump Canadian oysters<\/strong> ($26++ for 5 pcs, served with 5 sauces), served on glass shooters, are good on their own. Out of the 5 sauces, my favourite is verde as the tartness of the sauce goes well with the briny oyster.<\/p>\n

\"\"
White wine clams<\/figcaption><\/figure>\n

The classic white wine clams<\/strong> ($14++) are firm and sweet. The warm, buttery sauce clings on to the meat which makes it moreish, especially on a rainy evening. The addition of onions also lends a mellow sweetness to the sauce. I could not stop myself from mopping up the luscious sauce with the crusty garlic bread – simple but satisfying!<\/p>\n

\"\"
Fremantle snow crab cakes<\/figcaption><\/figure>\n

Another appetiser, the signature Fremantle snow crab cakes<\/strong> ($16++\/3pc), is served with mixed salad and cayenne aioli. I could see why this dish is a crowd pleaser – crunchy on the outside, moist and sweet on the inside. The crab cake is generously packed with crab meat and speckled with diced carrots which provide texture and additional sweetness to the dish. If the spice level could be a notch lower, it would have been excellent.<\/p>\n

\"\"
Lobster thermidor<\/figcaption><\/figure>\n

The whole lobster thermidor<\/strong> ($82++) looks as good as it tastes. This is good for 2 to 3 persons to share although I think it\u2019s on the pricey side. Baked with mushroom cream, hollandaise sauce and white wine, the meat is tender and flavourful.<\/p>\n

\"\"
Fremantle hot seafood platter<\/figcaption><\/figure>\n

The Fremantle hot seafood platter<\/strong> ($76++) is great for sharing between four persons. It includes soft-shell crab<\/strong>, grilled barramundi fillet<\/strong>, lemon garlic butter mussels<\/strong>, baked oyster rockefeller<\/strong>, grilled garlic butter king prawn<\/strong>, and baked chilean scallop<\/strong> accompanied with 3 sauces (garlic, butter, cayenne aioli and citrus mayonnaise).<\/p>\n

The soft-shell crab<\/strong> is fried to perfection and not oily at all\/ The barramundi fillet<\/strong> is fork-tenderly moist and goes well with the garlic butter sauce. The main star of the platter goes to the lemon garlic butter mussels<\/strong>. The mussels are plump, sweet, and very tender.<\/p>\n

\"\"
Barramundi fish and chips<\/figcaption><\/figure>\n

The barramundi fish and chips<\/strong> ($18++) uses Australian Two Birds sunset ale beer<\/strong> (a bottle for $14++) for its batter. The batter is thin and crispy but I found it a bit too oily for my liking. To be honest, I prefer the chips to the fish as the fish, although delicate and moist, does not hold up well to the batter. The chips also complement really well with the fruity and refreshing sunset ale beer.<\/p>\n

The food here is fresh. The unpretentious vibes makes dining at Fremantle Seafood Market an enjoyable waterfront experience overlooking the Singapore River (and since we can\u2019t travel out of Singapore, this is the closest we can get to relive the Fremantle seafood experience in Perth).<\/p>\n

\n
Fremantle Seafood Market<\/strong><\/a>
\nClarke Quay, 3E River Valley Road #01-05 Singapore 179024
\nTel: +65 6337 1838
\n12 pm – 3 pm, 5 – 10 pm daily
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 6.5\/10
\nDecor\/ambience: 6\/10
\nPrice\/value: 6.25\/10<\/p>\n

\n

You may be interested in…
\n–Hot Stones, Clarke Quay: Longstanding Stone Grill Restaurant Revamped Dining Concept to Offer Japanese Steakhouse Dining Experience<\/a>
\n–Tang Lung Restaurant, Robertson Quay: Dim Sum Sunday Buffet & Other Dishes at New Modern Chinese Restaurant<\/a>
\n–Coyote Ugly, Clarke Quay: Claims to be \u201cthe Most Famous Bar On The Planet\u201d<\/a>
\n–Cicada, Clarke Quay: Modern Asian Cuisine Meets Mandarin Jazz<\/a><\/p>\n

\n

Written by Vanessa Khong<\/a>.\u00a0Vanessa is someone who enjoys checking out the local food scene. She believes the way to her heart is through her stomach.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

To celebrate its 10th anniversary, Fremantle Seafood Market is bringing back some old favourites, sourced locally. 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