Feast at Majestic Bay

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Majestic Bay's Lobster in Homemade Champagne Sauce (Cheryl Tan Photo)

Majestic Bay’s Lobster in Homemade Champagne Sauce (Cheryl Tan Photo)

I’m a huge seafood lover; prawns, crabs, lobsters, clams, you name it, I’ll eat it. So when I heard about Majestic Bay’s new dishes in June this year, I had to give it a try.

The tasting started off with the Lobster in Homemade Champagne Sauce (S$50). I was pretty eager to try this intriguing dish. Boston lobster wok-fried in a sauce made from Veuve Cliquot champagne and served with chunks of strawberry, grape and pear.

The slight dryness of the champagne brought out the sweetness of the lobster flesh and the fruits served as a nice fresh contrast.

Majestic Bay's Crispy Prawns in Light Soya Sauce and Smashed Garlic (Cheryl Tan photo)

Majestic Bay’s Crispy Prawns in Light Soya Sauce and Smashed Garlic (Cheryl Tan photo)

But if you’re more of a purist, the Crispy Prawns in Light Soya Sauce and Smashed Garlic (S$30) is a dish that will be sure to win over your heart. Coated in a slightly sticky, savoury sauce, the prawns are infused with plenty of flavours from the garlic cloves and carries plenty of wok hei flavour.

Majestic Bay's Jiangsu Style Baby Pork Belly Ribs (Cheryl Tan photo)

Majestic Bay’s Jiangsu Style Baby Pork Belly Ribs (Cheryl Tan photo)

The show stopper for me, was the Baby Pork Belly Ribs, Jiangsu Style (S$24). A rendition of the famous Jiangsu sweet and sour pork ribs, Zhenjiang black vinegar is used in the marinade. The end product is a delicious sauce that’s sweet, yet tangy with enough acidity to cut through the richness.

The meat was also cooked perfectly, tender enough to fall apart without much force.

Majestic Bay's Sautéed Mud Crab with Basil Leaves in White Wine Sauce

Majestic Bay’s Sautéed Mud Crab with Basil Leaves in White Wine Sauce (Cheryl Tan photo)

What’s a seafood dinner without crab though? When Majestic Bay first opened, they made waves with their coffee crab dish. This time around, I had the opportunity to try the new Sautéed Mud Crab with Basil Leaves in White Wine Sauce (S$68).

Fresh mud crabs are sauteed with basil leaves and a creamy white wine sauce made with chardonnay, cream and olive oil. While the taste of the white wine could have been a little more prominent, the sauce was rich and the basil added a herbaceousness to the sweetness of the crab. I could see myself finishing this dish alone – a definite guilty pleasure.

Dessert anyone?

Majestic Bay's Yellow Duckling Buns with Nutella and Yam (Cheryl Tan Photo)

Majestic Bay’s Yellow Duckling Buns with Nutella and Yam (Cheryl Tan Photo)

Looking for a photo to post on your Instagram? Consider ordering the Signature Yellow Duckling Buns with Nutella and Yam (S$4.80 per piece). They are absolutely adorable. The Nutella and yam went surprisingly well together, but this dessert is definitely on the sweeter side.

All in all, I was definitely impressed by the creativity shown in some of the new dishes, but even if you’re just looking to have traditional seafood dishes, Majestic Bay does it all, and even more importantly, they do it well.

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