Sea Tripod – Seafood Steam Pot with Live lobster and Abalone!

Another new steam pot restaurant in Singapore! Located at Dorsett Residences, Sea Tripod Seafood Paradise imports the freshest seafood it can find and steams it right at your table using state-of-the-art steaming equipment.

This steam pot concept is not new in Singapore. We already have Steam Box in Serangoon Gardens and Rong Fu Ji Seafood Steam Pot at The Grandstand. But what’s so special about this? FRESH SEAFOOD. How fresh can it get? Well… the lobsters and abalone are still moving when they get to your table.

We had Seafood Set B ($158 for 2 pax, $288 for 4 pax, $398 for 6 pax, $528 for 8 pax) which consists of chicken porridge, local lobster, Australian jade abalone, sea cucumber, conch, oyster, sea bass, roe crabs, scallops, vegetables, mushrooms, chicken thigh slices and Kurobuta pork belly slices. The selection is extensive and all the ingredients are brought to the table raw.

Firstly, the rice grains and chicken porridge were poured into the pot before the lid is placed over it. The waiter will place the ingredients on the lid, before they are covered with a glass cover. Typically, the ingredients are steamed between 2-6 minutes.

As the ingredients are being cooked, the juices from the array of steamed food aren’t wasted. They drip into a pot below where congee has been slowly simmering. The end result is a flavourful congee (provided you still have enough room to finish it).

As the waiter steamed the lobsters, we squealed as the lobsters were still alive and wiggling. I am sorry, lobsters. The prawns are not too bad, they were fresh as well and you can pair them with your own DIY dip.

Kurobuta pork belly slices and chicken thigh were steamed next. The ingredients are steamed without marinade because they are best cooked this way to retain their flavours. Here, the ingredients are cooked dish by dish at the table, so some patience is needed.

After all the seafood, vegetable and meat are being cooked, turn off the heat and lift the lid to unveil a pot of congee. You can add egg or seasonings into the congee. The congee is rich with the flavours of all the cooked ingredients and this is truly, the best part of the meal.

The decor is laid-back and casual, with wooden tables and benches spread through the restaurant, and there are glass tanks that hold live seafood too. During our visit, the restaurant seems short-handed so service is pretty slow. The price may be a little steep but I don’t mind paying for the fresh seafood.

Note: This was an invited tasting.

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