After a round of refurbishing, the newly revamped No Signboard seafood restaurant now looks really posh with the contemporary-looking interior. They have also refreshed their menu and enhanced the overall dining experience for customers at their Esplanade outlet.
Humble beginnings of No Signboard Seafood
This restaurant is one of the No Signboard Holdings Ltd. subsidiaries which also include Little Sheep Hot Pot and Mom’s Touch. No Signboard seafood started with a humble beginning. Their history can be traced all the way back to 1970s when their founder, Mdm Ong Kim Hoi, started a seafood hawker stall at Mattar Road Hawker Center. She was also the only invented the widely-acclaimed White Pepper Crab which till today is one of No Signboard seafood’s signature crowd favourite.
You might also be wondering, why was the restaurant named ‘No Signboard’? That’s because back in the late 1970s, most of the small-scale eateries have no signages at all. In order to make reference to this restaurant, loyal customers have been calling this restaurant as ‘No Signboard’. And that’s how its name came about.
This is actually my first time dining at No Signboard seafood restaurant and I was thrilled to try their signature dishes like their White Pepper Crab.
An Intricate Dining Set-up
I was left in awe when I saw the beautiful dining set-up which comprises of marble plates and cups which have a splatter of gold on it. Since most of the customers will be ordering their signature crab dishes, they have also provided tools for deshelling the crab.
We ordered their popular flower tea which blossoms beautifully in the glass teapot.
Wagyu Beef Cube in Sichuan Style
If you are into spicy food, you will enjoy these tender wagyu beef cubes which are cooked with Sichuan peppers. It is spicy but still bearable.
Petite Abalone and Scallop with Yam Nest
I’ve eaten Yam nest before but it is nothing quite like No Signboard’s version of Yam Nest. They have cleverly levelled up their dish by serving it with tiny abalones and scallops. How grandiose!
Grilled Portobello Mushroom
No one at our table knew what this dish was until we were told that there are portobello mushrooms! The fried portobello has a nice and firm bite to it and I just wish that they had given more mushroom slices.
Chef Recommended Deep Fried Butter Prawns
These golden fried prawns are coated with a generous layer of crispy crumbs to give this dish an added texture. Because it is deep-fried in butter, it has this fragrant buttery taste to it.
Signature White Pepper Sri Lanka Crab with Korean Rice Vermicelli
Finally, we have to this star dish that everyone has been waiting for. I can’t deny the fact that the crab was really huge and there’s a lot of meat in it. To me, the best part about the dish is actually the rice vermicelli. This is because the vermicelli has absorbed all the peppery and seafood flavours from the crab and the sauce.
They served us a female crab which has a lot of crab roe in it. If you love to eat crab roe, you will be excited to discover the generous amount of crab roe that comes with this dish.
Signature Fresh Mango Compote with Coconut Sago and Pomelo
This delicate-looking dessert comes with a touch of edible pink flowers that elevates the presentation of this dish. It is a classic Chinese dessert which is presented in the most elegant manner. It is a nice and refreshing healthy dessert to have in order to complete your meal.
Are you a fan of No Signboard seafood? Be sure to check out their new menu at Esplanade.