Fish & Crab Shack and Malaysian Food Street (RWS)

Published February 23, 2013 by piggie

My friend and I have a couple of Resort World Sentosa (RWS) vouchers to utilise before expiry date, and we settled for Malaysian Food Street and Fish & Crab Shack in RWS on separate occasions. For convenience sake, allow me to bundle them in one single post, although they are actually a couple of minutes walk apart.

Let me start with Fish & Crab Shack first.

This seafood restaurant is situated in the same building as Maritime Experiential Museum, patrons do not need to pay admission to the museum to access it. Their setting looks very much like a fast food restaurant, only that their prices didn’t look like one, and it’s basically self-service, hence they weren’t charging for their services (if any), but regulated GST was still a necessity.

I ain’t really a big eater, so was my companion, thus we each had one main course. We were targeting the much talked about Crabby Spaghetti, but it wasn’t on their menu anymore. They claimed it was a routine menu change, but I suspect they probably found it tedious or for cost efficient reason, they decided to discontinue it. Hence, I went for their other specialty, Fish & Chips ($10.90), while my companion settled for a Seafood Spaghetti ($17.90).

Fish & Chips $10.90

Fish & Chips $10.90

Frankly speaking, their Fish & Chips actually tasted better than its dull appearance suggested. Forget the chips, which tasted mediocre, and neither the salad tasted exceptional. The fish fingers were rather diminutive comparing to elsewhere I had tried, but it was nice because of its thick crust of crispy flour skin, making it somewhat different from other vendors in general.

Seafood Spaghetti $17.90

Seafood Spaghetti $17.90

I only managed to steal a bite off this order, this appeared to be the replacement for their more popular Crabby Linguine with Garlic Pesto, which was taken off the menu. My meal companion commented that it tasted normal, nothing exceptional. All I could add was, at least the prawn was fresh 😛 This order sported a very different set of ingredients from what I understood, which comprised of scallops, squids, as well as prawns. Personally, I viewed it as another mean of price hike.

I understand that Fish & Crab Shack had recently up-ed their price prior to our visit, for their ambience and quality, I found the food a bit pricey. The most ironic fact was, its name. There was hardly any sight of crab meat in their menu, my dining companion was obviously disappointed. Anyway, if I have to put it bluntly, we won’t have patronised this restaurant if not for the free voucher, and this couldn’t remain more true especially after we tried out food at Malaysian Food Street.

We did not order any drink from them, nothing special really. What we did was, we walked across the road to Malaysian Food Street and had dessert there, which proved to be a master stroke!

Fish and Crab Shack
8 Sentosa Gateway
Waterfront, The Maritime Experiential Museum
Resorts World Sentosa
Tel: 65778888
Mon – Thu: 10:00 – 19:30
Fri – Sun & PH: 10:00 – 21:00
Sat: 10:00 – 23:00

Now, let’s get over to Malaysian Food Street and review some of their nice food before I elaborate on the desserts! 😀

First of all, by now, I suppose RWS need no further introduction being a spin-off from Genting Malaysia. Naturally, and quite conveniently, bringing over the best of Malaysian food to their flagship resort in Singapore is partly good in promoting Malaysia I suppose (At time of writing, another Malaysian Food Eatery in Jurong Point had just established, but they are in no way related), and RWS even got the original Malaysian vendors over to impart their skill!

Klang Bak Kut Teh $8

Klang Bak Kut Teh $8

Until I tried this Bak Kut Teh at Malaysian Food Street, I didn’t have much good impression of the Hokkien-styled Bak Kut Teh. I tried Leong Kee @ Beach Road, Hock Kee @ Alexandra Village, and even Malaysian import Pao Xiang @ NEX, none gave me as good an impression as this one here. Alright, I confess I love more of the Singapore styled Teochew pepper-based Bak Kut Teh as I love pepper, but perhaps let me give a brief opinion on the above-mentioned eateries and sum up why I love this one. Leong Kee was too fancy with their ingredients, I merely want rib meat, not all those fatty parts such as pork trotter, hence I could not truly appreciate Leong Kee’s version entirely. Hock Kee’s soup was great, with rich and thick herbal taste, their version was no-frill, only rib meat, and nothing else. I could do with that, but the meat was a bit hard. As for Pao Xiang… seriously, only their soup was good, the rest could not make it, that included their services. Pao Xiang was drastically over-priced, their serving was extremely stingy, with the meat half-dipped inside a tiny bowl of soup. You know what that means?? Small bowl, meaning temperature of the soup also cooled faster, so unless you finish it within a few minutes, otherwise, rest assured you’ll be eating cold food. Not to mention too meagre soup to appreciate, it didn’t help when the provided burner barely produced much heat (seriously, might as well take that away altogether, and rebate us the much deserved discount). I mentioned the rib was ‘half-dipped’ in the small bowl didn’t I? That was the most inconsiderate part and their most vital mistake. The rib was too big to soak entirely inside the bowl, half of it did not absorb the essence of the herbal soup, and tasted rather dry, if not tasteless. Moreover, they also charged much more than Klang Bak Kut Teh at RWS Malaysian Food Street, more than $10 per head, that was before throwing in extras such as service charge and GST! Have I stated that they took more than 30 minutes to refill the soup? Well, I can understand if that was not a standard practice for Klang styled Bak Kut Teh (I’m not sure), I didn’t mind taking no for an answer rather than waited 30 minutes, don’t tell me they needed to re-boil a new stew or they needed to fetch the soup from Johor??

Back to Klang Bak Kut Teh at RWS, it still possessed the herbal fragrance of those mentioned above, albeit with a slightly diluted broth, which, in my opinion, was an integration of Hokkien and Teochew styled soup. But at least the meat was tender and every bite of it exuded that soup essence badly missed in some of the other outlets mentioned above. Without those fatty pig trotters, it was less sinful and more healthy. My order was the deluxe version which came with mushroom. Their standard set cost merely $6.50, including a bowl of rice. This was extremely reasonable for a tourist attraction. Honestly, it was very filling for me.

Fung Wong Confectionery

Fung Wong Confectionery (L-R: egg tart, chicken pie, roast pork bun)

Pardon me for the sorry state of the pastries. My mum clumsily dropped the box, considered myself fortunate the egg tart remained in one piece 😛 But that somehow revealed one fact, the custard revealed no crack. That normally means the custard was moist and not too dry. In fact, it had a rich egg taste while the crust was crispy, such quality is a rare sight in Singapore these days. The price was understandably a little high ($1.30), though honestly, there’s still a few outlets in Singapore offering better for less. I didn’t eat the chicken pie so I can’t write anything on that, but the roast pork bun ($.150) was normal, the skin was alright, but I thought if the filling inside could do better if it was more moist.

L-R: Almond Biscuits ($9.80), Sek Ke Ma ($6.80), Egg Cake ($7.80)

L-R: Almond Biscuits ($9.80), Sek Ke Ma ($6.80), Egg Cake ($7.80)

Egg Cake

Egg Cake

I also purchased some of their cookies. The Almond Biscuits ($9.80) is a big No No. Unlike its Macau counterparts, which generally came with genuine almond nuts and taste, Fung Wong’s Almond Cookies have an artificial taste with apparent overdose of Almond powder essence, certainly not worth its price tag. The Charcoal Toasted Egg Cake is a big delight, with rich egg favour enriched in the crispy (yes, crispy like a toast bread) fragrant cake, I found it irresistible to stop eating 😀 As for the Sek Ke Ma, which is a type of sticky egg cookies, frankly speaking, for its price, it’s very mediocre. I can easily get better stuff from their Malaysian competitors at half the price. There are 4 individually wrapped Sek Ke Ma inside the box, this at least provides some convenience since most people won’t be able to finish it in one serving. However, these traditional cookies painstakingly lack characteristics. The egg fragrance was importantly missing, and personally, I don’t like them adding sesame on it. I couldn’t find the usual crunchy feeling I normally expected from other brands, that so much sum up how poorly made these cookies are, certainly not something one can expect from an established confectionery.

Chengdol $2.50

Chengdol $2.50

This has got to be one of the best I could find at Malaysian Food Street! Penang’s chengdol is famous in this region, and having tried that famous mobile vendor’s version almost a decade ago, I dare say this is definitely a better one. I have sweet tooth, I love their rich coconut milk and syrup, which provided a strong fragrance even from a distance away. The syrup seemed to have totally smeared through the shaved ice, I almost didn’t notice any bland ice at all, and the toppings are quite generous too!

Ice Kacang $2.50

Ice Kacang $2.50

Just when I thought this dessert stall was only good at chengdol, I was in for another surprise. For, their ice kacang (shaved ice) was exceptional too! As seen in the picture, there were generous supply of atapchi (pine seed), with large size red bean, and the usual jelly as well as sweet corns, looks normal, I agree, but looks can really be deceiving. Trust me, it’s much better than anticipated. They added Sarsi (root beer) syrup, which provided a new dimension to this dessert, and like their chengdol, the syrup smeared through the ice, hardly any taste of bland ice. Superb!

With many local eateries already selling their versions of shaved ice (be it chengdol or ice kacang) between $1.50 – $2.50, I thought the price here was reasonable, taking into consideration this being a tourist spot.

Before I wrap up this post, another dish I would recommend here is Heun Kee Claypot Chicken Rice. I tried it but didn’t manage any picture. Again, it’s the best claypot rice I’d ever tried. Let me quote from their promotional leaflet: To ensure that the entire claypot chicken rice is thoroughly cooked and to keep its distinct traditional taste, Heun Kee uses a unique heated charcoal cover and each generously filled claypot is carefully tended over charcoal flame. The rice comprises three different varieties in order to produce a soft fluffy texture, and the delicious salted fish was soaked in fragrant sesame oil with a hint of Chinese wine. What I would like to add is, while their claim was justified, even the thin layer of burned rice at the bottom of the claypot tasted great!

All in all, not all stall prices in Malaysian Food Street are, in my opinion, considered reasonable, some are value for money, some maybe not. But if you are keen to giving it a try, please avoid Wednesday.

Malaysian Food Street
Resort World Sentosa
8 Sentosa GateWay
Hotel Michael
Singapore 098269
Operating Hours (each stall has their respective opening hours):
Mon – Thu: 11.00 am to 10.00 pm
Fri – Sat: 9.00 am to 00.00 am
Sun: 9.00 am to 10.00 pm

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