Shrimp Prawn Seafood promo at Clarke Quay
For those unfamiliar with Shrimp Prawn Seafood, it is a Thai restaurant located along Boat Quay, and is well known for their black pepper-packed pot of seafood glass noodles. They took a short break due to the pandemic, but are now back in business starting tomorrow, 11 August 2021.
Image credit: @sgfoodcollective
To celebrate their reopening, they are giving out a free Moo Ping (U.P. $8.80++ for three) and a Thai Milk Tea (U.P. $3.80++) for every person. These goodies will be on the house as long as you’ve ordered something on the menu, as there is no minimum purchase. If you and your friends are fully vaccinated in a group of three to five, you can also get a free jug of beer to complete your meal.
Hurry down if you don’t want to miss these freebies, because this promotion is only available until 31 August 2021 for dine-in, takeaway, and delivery.
Their Steelpot Prawn Vermicelli ($18.80++) is a must-try item, especially if you are visiting for the first time. Three succulent king tiger prawns are placed on top of a bed of aromatic glass noodles.
Everything is slow-baked and thoroughly tossed in sweet prawn juices, Sarawak pepper, pork lard, Thai garlic bulbs, sliced ginger, and coriander roots, giving every slurp of the noodles a rich, savoury flavour.
Other than their classic Steelpot Prawn Vermicelli, Shrimp Prawn Seafood also serves a wide variety of seafood vermicelli, including a cheaper Vannamei Vermicelli ($12.80++) that comes with smaller prawns, Lala Vermicelli ($13.80++), and Scallop Vermicelli ($28.80++).
Their Seafood Vermicelli Platter with Lobster ($158) is truly fit for the saying—“go big or go home”. Each platter features a base of king tiger prawns, juicy scallops, half a kilogram of Korean lala, and a Boston lobster, along with the usual vermicelli at the bottom.
Switch out the lobster for mud crab, for the same platter at $138 instead.
Try their Dog Mother Crab ($29.80 for 400g, $59.80 for 700g) for a zhnged-up version of Singapore’s famous black pepper crab. Slow-baked mud crab is seasoned with a dry rub of spices and flavourful pork lard.
The unique utilization of a hairdryer with their unique pot as a finishing touch allows the flavours to mingle with the seafood, and adds a touch of wok hei in the mix.
If you are thinking of ordering from their seafood platter selection, do note that there are only three platters available a day, so be sure to call and make a reservation.
For other food in the area, check out our Big Mouth Eat review for affordable Taiwanese bento sets. There is also our Red House Seafood review for a dim sum seafood buffet with a large spread of 50 items, including premium birds nest tarts and truffle dumplings.
Address: 53 Boat Quay, Singapore 049842
Opening hours: Mon-Fri 11:30am to 10:30pm, Sat-Sun 4:30pm to10:30pm
Tel: 8375 3888
Website
Feature image adapted from @sgfoodcollective.
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