First founded in a neighbourhood coffee shop amidst the friendly Ang Mo Kio estate, the ever-popular Uncle Leong Seafood opened an outlet at Punggol Waterway Point. The restaurant continues to welcome a daily haul of customers comprising locals and foreigners.
This cafe-themed restaurant serves affordable, delicious seafood that you will not regret queuing at least half an hour for a table. The interior was simply decorated with fishing nets and plastic crabs. Simple yet comfortable furniture that set the ambience in a fishing village.
Shimmering Sand Crab Delight (金沙蟹), a hybrid of the usual butter crab with generous heaps of curry leaves and oat flakes, tasted fantastic. The rich creamy sauce cooked with curry leaves had a nice fragrance which set it apart from the usual butter crabs you would find in most seafood restaurants. The crab, topped with chopped garlic bits deep fried to crunchy aromatic garnish, was both addicting and very good. Apart from the sauce, the crab was definitely prepared. The crab had a firm texture and a sweet, succulent flavour. We ordered 10 pieces of deep-fried buns that heightened the experience by dipping the buns into the sauce. The buns were usually eaten with the ever-popular Chilli Crab. However, eating the buns with the creamy buttery sauce was equally good and giving us a new experience. (Food rating: 4/5)
The Black Pepper Crab (黑胡椒螃蟹) is one of the more popular ways that crabs are served in the Singaporean cuisine. It is also my favourite flavour when it comes to eating crabs. The aroma was earthy and the taste was spicy and creamy but not pungent. Unlike the Shimmering Sand Crab Delight, there were less sauce but they were extremely addictive. The crabs, just like the Shimmering Sand Crab Delight, was evidently freshly prepared and the meat had firm texture and a sweet, succulent flavour. (Food rating: 4.5/5)
If you think that you will get drunk from eating Guinness-marinated pork ribs or have a bitter after taste, you are wrong. Instead, the Guinness Pork Ribs (黑啤酒排骨) had more of an Asian flavour than you would have expected due to the sesame oil and soy sauce. The pork ribs were marinated and then stored overnight. And then it was deep fried and drizzled with the same sauce. The pork ribs were succulent in the heavy-flavoured sauce, and the crust was crispy. (Food rating: 4/5)
Egg Omelette (芙蓉蛋) was absolutely delicious. Cooked in high heat, the omelette had a nice wok fragrance (锅气), heightening its fragrance and taste. The omelette had a very beautiful golden brown colour that was attractive and delicious. (Food rating; 4/5)
Specially created by the Chef, the UFO flying saucer-like tofu was deep fried in high heat and then topped with pickled lettuce, mushrooms, salted egg yolk and chives. A mildly salted dish was best recommended with steamed white rice. The sauce tasted almost identical to the sauce in the cantonese-style steamed fish. The sauce comprised of water, salt, soy sauce and freshly ground white pepper. It was an interesting combination. At one moment, I thought I was having steamed fish. (Food rating: 3.5/5)
Traditional Pork Ribs (排骨王) was normal. Between the Traditional Pork Ribs and Guinness Pork Ribs, I prefer the latter. Both marinades were sweet but the one with Guinness had a nice fragrant. (Food rating: 4/5)
Chilli Crab (辣椒螃蟹) is one of more popular ways crabs were cooked. The crabs were stir-fried in a semi-thick, sweet and savoury tomato and chilli-based sauce. At Uncle Leong Signatures, the chef cooked this dish to perfection. Freshly prepared, the crab meat was firm in texture and very sweet in taste. If you are in Singapore, you must definitely try the Chilli Crab. (Food rating: 4.5/5)
The deep fried buns had a crispy crust and were densely soft. It complemented both Shimmering Sand Crab Delight and Chilli Crab. I alone ate six pieces soaked with the Chilli Crab gravy. (Food rating: 4/5)