Majestic Bay Seafood Restaurant

Singapore Best Food Lifestyle Design Blog Majestic Bay

Located at Gardens by the Bay, Majestic Bay is award-winning Chef Yong Bing Ngen’s first seafood restaurant. You may already be familiar with the Majestic Restaurant inside New Majestic Hotel (a boutique design hotel with heritage chic in Singapore’s historic Chinatown; keywords “boutique hotel”, hehehe). Majestic Bay restaurant falls under the same umbrella brand – Unlisted Collection, helmed by hotelier and restaurateur Loh Lik Peng (I need to make this guy my new BFF! Kekeke~). For this new venture though, the emphasis at Majestic Bay Seafood Restaurant is on fresh seafood in a modern Chinese setting.

The newly opened Majestic Bay Seafood Restaurant is inspired by the luxurious waterfront views of Marina Bay. The design of the restaurant seeks to make the most of the impressive waterfront view of the Marina Bay, taking on nautical references in its design. The setting is reminiscent of a ship deck, with its modern palette of relaxing neutral tones, light oak floors, and a feature wall of round mirror portholes. The corporate colour of aquamarine further accentuates the water theme. With a seating capacity of 110, Majestic Bay Seafood Restaurant is a wonderful dining option for gatherings with family and friends. A private dining room which hosts up to 14 guests is also available for booking.

Live seafood tanks at the entrance with lobsters, prawns, geoduck and fish greet you as you walk in – a sure sign of freshness for your seafood dishes. The Majestic Bay menu showcases some of Singapore’s favourite classics like Chilli Crab, Black Pepper Crab, Steamed Fish, and other Chinese dishes like Roast Meats and Peking Duck, along with innovative new creations by Chef Yong. I sampled some of the innovative signature dishes at Majestic Bay so let’s dive right into the pictures together, shall we?

上海小笼包 Steamed, Shanghai Pork Dumpling ($4.20 for 3 pcs)

香菇蒸烧卖 Steamed, Siew Mai Dumpling ($4.50 for 4 pcs)

辣椒蟹生煎包 Seared Chilli Crab Meat Bun ($4.50 for 3 pcs)

瓦煲老火汤 Soup of the Day ($18 for 2-4 pax, $27 for 5-8 pax)

金银蒜蒸开边生虾Steamed Live Prawns with Minced Garlic (Market price)

冠华咖啡焗肉蟹 Live Crabs, Bay’s signature “Kopi” Sauce (Market price)

极品酱鲜虾萝卜糕 Wok-fried Prawns Radish Cake with Homemade XO Chilli Sauce ($20 for 2-4 pax, $30 for 5-8 pax)

海鲜大烩焗饭 Baked Rice, Assorted Seafood, Chef’s Recipe Sauce ($68 for 4-6 pax, $88 for 7-12 pax)

甜品诱惑 Sweet’s Temptation ($20 for 4 pax) – this includes the Glutinous Rice Dumpling with Yam Paste Stuffing, Shredded Coconut; Glutinous Rice Dumpling with Fresh Cream Stuffing; Steamed Custard Bun, Salted Egg Yolk; Bay’s Chinese Pancake, Red Bean Paste

My thoughts:

The Seared Chili Crab Bun was interesting. It’s like a marriage of “jin tui” (ie. ondeh-ondeh) and mantou filled with chili crab. I like that this has a crispy crunchy exterior that offsets the spicy chili crab filling. Very innovative, I say.

The Bay’s signature “Kopi” Crab is a refreshing iteration of a crab dish in contrast to the usual Chili Crab or Black Pepper Crab preparations, and I find the aroma of the caramelized coffee sauce intoxicating (even though I am not a coffee drinker). However I found the crab meat itself to be a tad on the dry side though; I’d have enjoyed this dish much more if the crab meat was succulent and juicy.

As for the Baked Rice with Seafood in Chef’s Recipe Sauce, it was a crowd pleaser. Homerun on this one! The sauce is very similar to Portuguese-style Baked Rice (葡汁焗飯) for those of you familiar with the Macau-style 茶餐廳 dish. Chef Yong’s version of the sauce is creamy, curry-ish, savory and sweet, and most enjoyable drizzled over rice. The dish is packed with an assortment of seafood, including baby abalone. Definitely must try!

My top favorite out of all the dishes I tried had to be the Steamed Live Prawns with Minced Garlic. I thought it was very delicious and the prawns were sweet – a testament to its freshness. I highly recommend it.

Last but not least, I enjoyed the Wok-fried Prawns Radish Cake with Homemade XO Chili Sauce also, because there are tasty chunks of radish and a generous amount of prawns embellishing the dish. The XO Chili Sauce also goes very nicely to round out the dish with a kick. I dare say this was the best radish cake I’ve ever had.