Following the overwhelming response of ‘Ocean’s Best, featuring French Black Truffle’ in October 2014, Toronto-based International Celebrity Chef Susur Lee returns to Singapore to showcase his latest seafood creations.

From 2 to 8 November 2015, Chef Lee will be presenting his ‘Ocean’s Best II, featuring the King of Crustaceans’ special menus at TungLok Heen at Hotel Michael, Resorts World Sentosa. Fans of the recent Masterchef Asia 2015’s judge can look forward to experiencing a 5-course lunch menu as well as a 8-course dinner menu, prepared using the freshest catch from the sea.

During our food tasting, we tried their 8-course dinner ($198++ per pax, additional $60++ per pax for wine pairing) specially prepared by Chef Lee. Coinciding with the current Hairy Crab season, the menu started with ‘Hairy Crab Roe Croquette with Ume and Lemon’, giving lovers of these exquisite crustaceans a treat for their palate. Cut through the crispy skin and you get a golden yellow lava of rich hairy crab sauce. Another plate of antipasti starred Baked Rock Oyster. Meaty and fresh, it was embellished with Chinese sausage, garlic and cuttlefish.

Owning 5 other restaurants in Toronto, Chef Lee loves creating dishes with seafood. King Crab and Scallop Salad with Mala Multi-grain Fennel Vinegar were all pressed together like a sandwich. When sliced and eaten together, you get the meatiness from the crab, the chewiness from the scallops and slight crunch from the grains.

I enjoyed Chef Lee’s signature creation Steamed Lobster on Parmesan Cheese Egg Custard in Creamless Lobster Bisque the most. The pleasure of drinking bisque is intense, you get the real flavours with the parmesan cheese making it richer and taste better.

Steamed Marble Goby with Black & White Fungus atop pumpkin and ginger puree follows. Bathed in champagne soya juice, it lifts up the flavours of the rather bland marble goby. Black Pepper Wagyu Beef has got sweet and slightly fatty meat, and the red meat have the power to retain the juices. Served with king prawn with polenta Cake and radish, it’s one outstanding dish in the menu. Linguine with Yabby, Clams and Iberico Ham in Uni Sauce is the final dish before dessert was served. I am already full by now but cannot resist it because of the uni sauce that is tossed with the noodles. Say hello to yabby!

Another favourite of mine has got to be Susur’s Ice Syrup Kacang with Vermilion Jelly. It’s really a party in the mouth with so many asian ingredients combining into a bowl, including black glutinous rice, chempedak, mango etc.

‘Ocean’s Best II’ special menu features a startling array of ingredients, and the influences behind the dishes effortlessly traverse the globe. It is a great menu for people who love seafood. It will be available from 2 to 15 November 2015 (Susur will be in the restaurant until 8 November).

Tunglok Heen

Address: 26 Sentosa Gateway, #02-142/143 Resorts World Sentosa, Hotel Michael, Singapore 098269
Tel: 6884 7888
Website: http://www.tunglokheen.com/