67-year old Chef Lee makes a comeback after a retirement in 2012, and the focus of TAO Seafood Asia is only use produce that are from sustainable sources and specific ingredients to ensure that the seafood cuisine not only bears TAO’s actual touch but with the right ingredients.
"Where gourmets gather for the the best of culinary creations, the most robust flavours and the freshest of quality ingredients. Where celebrants gather for milestone jubilees, daily triumphs or simply, good food." ~ TAO Seafood Asia
Had the privilege to sample Chef Lee's creations recently, with five of Yaowarat’s lunar new year classics with a TAO spin. The highlights are TAO Supreme Prosperity Yu Sheng, House of Golden Riches Yaowarat Pen Cai, Abundance of Wealth Golden Soon Hock with Mango Slices, Continuous Successes TAO Thai-Teochew Curry Crab and Lap of Luxury Sautéed Prawns with Macadamia Nuts.
The Thai-Teochew Yaowarat Chinese New Year creations at TAO Seafood Asia are available from 3 February to 5 March 2015. Prices start from $32++ for ala carte dine-in creations and $48++ for takeaways.
Like many millions of purist gourmets and modern fans who adore Chinese cuisine, chef Lee has a self-declared penchant for sweet and sour dishes. Of all the myriad types of fish, the farmed marble goby (soon hock) was chosen for its quality texture that makes it the ideal choice for the Thai sweet, sour and spicy style of cooking.
The soon hock is deep fried to a golden crisp, and meticulously dressed with TAO’s specially concocted fruity sauce with a dash of Thai nam pla (fish sauce), topped with slices of mango, green apple and onions.
The mere fragrance of the golden gravy marks its place on TAO’s dining table even before it arrives. Such is the wonderful pairing of the simplest ingredients in the masterful hands of culinary experts.
When it comes to cooking prawns, simplicity rules. Prepared a la minute, this Thai-Teochew’s take on the timeless Chinese classic retains the savoury taste and crunchiness of the macadamia nuts.
The fresh sea prawns rattle in the TAO’s iron wok as chef Lee skillfully tossed it with whole macadamia nuts, celery, and bell peppers.
Though it is a less well-known dish from the said cuisine, the likes of the sizzling crispy prawns, vegetables to the addictive nuts is big on nothing but flavour and freshness.
*1-day advance reservation for dine-in and takeaway is required.
Flavoursomely savoury and most of the time, fierily spicy! Curry is, by and large, one of the most well- known and well-loved flavour all over the world. Each culture has its own hallmark recipe, most often laden with coconut milk, spices, and local herbs, and each claims supremacy over the rest.
Needless to say, the Thai-Teochews hold that their version of curry leads the unspoken race, thanks to the good knowledge of their local produce, the clever use of Thai basil leaves, small green and red chilies, coriander, kaffir lime leaves, raw palm sugar, and coconut milk, and their Yaowarat style of cooking.
About TAO Seafood Asia
TAO Seafood Asia gets its inspiration from a legendary food- loving Chinese mythical creature known as “饕餮” in Mandarin. Its Chinese name, “饕聚”, means the gathering of gourmets which holds true to the brand’s ethos.
The hidden gem of Asia Square Towers specialises in Thai- Teochew cuisine where gourmets can gather for the best of culinary creations, the most robust of flavours and the freshest of quality ingredients, and also a seafood heaven where celebrants can gather for milestone, jubilees, daily triumphs or simply, good food.
**All prices quoted are subject to 10% service charge (for dine-in, not applicable to takeaways), as well as prevailing government tax.
TAO Seafood Asia
12 Marina View
Asia Square Tower 2 #02-10
Singapore 018961
Reservation: 6844 9969
Opening Hours (Daily)
Lunch 11:30am to 2:30pm
The Thai-Teochew Yaowarat Chinese New Year creations at TAO Seafood Asia are available from 3 February to 5 March 2015. Prices start from $32++ for ala carte dine-in creations and $48++ for takeaways.
TAO Seafood Asia’s Thai-Teochew Yaowarat Creations
Available for dine-in & takeaway from 3 February to 5 March 2015
TAO Supreme Prosperity Yu Sheng* ($128 Shares 8 to 10 Person)
This TAO Supreme Prosperity Yu Sheng earns its name with its eighteen ingredients from 4 categories namely, seafood, greens, fruits and nuts! The Thai people adore peanuts and fried fish skins, thus these choice goodies found its rightful place in TAO’s Thai yu sheng.
The beautifully plated yu sheng, together with the thai basil leaves, plum sauce, pepper and cooked oil, gives its an uplifting flavour that is sweet, sour, zesty and most importantly, refreshingly crunchy.
From the abalone, salmon roe, crispy deep-fried fish skin to the fresh slices of mango, blueberries, strawberries, each of the 18 ingredients lends a distinctive taste and aroma that perks up the appetite and sizzles the taste buds.
*1-day advance reservation for dine-in and takeaway is required.
House of Golden Riches Yaowarat Pen Cai* ($318 or $488 Shares 6 or 10 Person respectively)
The simple peasant dish, pen cai (pot of vegetables), has come a long way since its humble beginnings. The hearty and satisfying savoury classic has long replaced its staple cabbages and garden greens with prized seafood namely the whole abalone, premium sea cucumber, conpoy, sea prawns, dried oysters and fish maw, together with other must-haves like black moss, mushroom, radish, roasted pork and mustard greens. 
The difference in TAO’s House of Golden Riches Yaowarat Pen Cai is the merry trinity of chef Lee’s signature noble gravy soup, its spongy Thai fish maw from seafood merchants in Yaowarat, and last but not least, its addictive green chili blend.
For the brave palates, the special Yaowarat-style green chill sauce’s unparalleled spiciness will awake all the senses the moment it touches the palates and enliven all that it tastes.
The beautifully plated yu sheng, together with the thai basil leaves, plum sauce, pepper and cooked oil, gives its an uplifting flavour that is sweet, sour, zesty and most importantly, refreshingly crunchy.
From the abalone, salmon roe, crispy deep-fried fish skin to the fresh slices of mango, blueberries, strawberries, each of the 18 ingredients lends a distinctive taste and aroma that perks up the appetite and sizzles the taste buds.
*1-day advance reservation for dine-in and takeaway is required.
The difference in TAO’s House of Golden Riches Yaowarat Pen Cai is the merry trinity of chef Lee’s signature noble gravy soup, its spongy Thai fish maw from seafood merchants in Yaowarat, and last but not least, its addictive green chili blend.
For the brave palates, the special Yaowarat-style green chill sauce’s unparalleled spiciness will awake all the senses the moment it touches the palates and enliven all that it tastes.
*2-day advance reservation for dine-in and takeaway is required.
Abundance of Wealth Golden Soon Hock with Mango Slices* ($9.80 per 100gram Shares 3 to 4 Person)
The soon hock is deep fried to a golden crisp, and meticulously dressed with TAO’s specially concocted fruity sauce with a dash of Thai nam pla (fish sauce), topped with slices of mango, green apple and onions.
*2-day advance reservation for dine-in and takeaway is required.
Lap of Luxury Sautéed Prawns with Macadamia Nuts* ($32 Shares 3 to 4 Person)
When it comes to cooking prawns, simplicity rules. Prepared a la minute, this Thai-Teochew’s take on the timeless Chinese classic retains the savoury taste and crunchiness of the macadamia nuts.
The fresh sea prawns rattle in the TAO’s iron wok as chef Lee skillfully tossed it with whole macadamia nuts, celery, and bell peppers.
Though it is a less well-known dish from the said cuisine, the likes of the sizzling crispy prawns, vegetables to the addictive nuts is big on nothing but flavour and freshness.
*1-day advance reservation for dine-in and takeaway is required.
Continuous Successes TAO Thai-Teochew Curry Crab* ($6 per 100gram)
Needless to say, the Thai-Teochews hold that their version of curry leads the unspoken race, thanks to the good knowledge of their local produce, the clever use of Thai basil leaves, small green and red chilies, coriander, kaffir lime leaves, raw palm sugar, and coconut milk, and their Yaowarat style of cooking.
*1-day advance reservation for dine-in and takeaway is required.
Chinese New Year rice cake is known as nian gao (“higher year”) in Mandarin, and eating a piece of glutinous rice cake is supposed to improve your luck in the coming year. Similar in texture to mochi, TAO's non traditional version is a baked glutinous rice cake that has a moist, almost bouncy quality, and rolled in shredded coconut.
Glutinous Rice Cakes (Dessert)
About TAO Seafood Asia
TAO Seafood Asia gets its inspiration from a legendary food- loving Chinese mythical creature known as “饕餮” in Mandarin. Its Chinese name, “饕聚”, means the gathering of gourmets which holds true to the brand’s ethos.
The hidden gem of Asia Square Towers specialises in Thai- Teochew cuisine where gourmets can gather for the best of culinary creations, the most robust of flavours and the freshest of quality ingredients, and also a seafood heaven where celebrants can gather for milestone, jubilees, daily triumphs or simply, good food.
TAO Seafood Asia
12 Marina View
Asia Square Tower 2 #02-10
Singapore 018961
Reservation: 6844 9969
Opening Hours (Daily)
Lunch 11:30am to 2:30pm
Dinner 6:00pm to 10:00pm
Website: http://www.taoseafoodasia.com
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