For the past few years, there is a new food trend for china styled ala-carte steamboat after Hai Di Lao venture into Singapore. Similar concept steamboat restaurants had been seen sprouting island wide.
Today, I am going to introduce a similar yet different concept of steamboat restaurant, Fu Lin Men Dou Lao. They are situation at North Canal Road which is at the back of Pickering Street.
Fu Lin Men Dou Lao is originated from Macau. They served fresh and live Seafood with individual pot so that you can customize the soup base and ingredients to your liking. According to the in charge of Fu Lin Men Dou Lao, their soup base is on the lighter and healthier as compare to the mainland china.
Why you have to dine in Fu Lin Men Dou Lao 福临门豆捞 ?
The word “豆捞” is actually a play sound of the word and actually means “都捞”. Signifying each individual scooping Wealth, Fortune and Treasure, into one’s own plate and consume in.
The 3 storey shop house with the traditional Chinese roof titles painted in white and gold. A mixture of modern and tradition Chinese interior portrait a classy yet comfortable atmosphere to dine in. They also provide different size of VIP room for different various occasions and a function room of 30 persons capacity with fully-equipped AV system.
In order to reserve for the VIP room, a min spending of $50 per pax must to be meet.
Level 1 Cushion Seating
Level 2 Common Area
6 Pax Suite
10 Pax Suite
12 Pax Suite
In Fu Lin Men Dou Lao, they provide a total of 9 different types of soup bases catering to each individual customer. There are Ma-La Spicy Pot, Secret Recipe Seafood Pot, Bone Soup Pot, Chinese Herbal Pot, Mushroom Pot, Chestnut Chicken Pot, Tom Yam Soup, Vegetarian Soup and Tomato Soup.
Chinese Herbal Pot ($8)
Big Bone Soup ($10)
Ma Lai Soup ($8)
For the Ma Lai Soup there 3 different level of spiciness; Normal, Medium Spiciness and Big Spiciness. I chose the normal Ma Lai Soup so that everyone can have a try of the soup. I feel that the normal Ma Lai Soup was quite mild. For those who want to try out Ma Lai, you may try this out. For those who feel that the spiciness is too mild for you, feel free to check with their friendly waitress and waiter.
Cold Black Fungus Salad ($6)
I am a big fan of black fungus. The crunchiness paired with the slight spiciness of the chilli padi help me to open up my appetite.
Live Shrimp ($18)
The Shrimps is still moving when they are served up to the table. For people like me who do not know how to or lazy to peel the shell off. They provide a very thoughtful service of helping their customers to peel the shell off before or after you cook them. That really sweet for them.
Mushroom Platter ($14)
Mushroom Platter consist of six different types of mushroom ; Enoki Golden Mushroom, Shitakae Mushroom, Oyster Mushroom, White Shimeji Mushroom, Brown Shimeji Mushroom and King Oyster Mushroom.
Assorted Vegetable Platter ($12)
Personally, I feel $12 for Assorted Vegetable Platter is kind of on the higher side. May be they can consider having the 1st platter complementary for each table and charge for additional order.
Beancurd Platter ($6)
Beancurd Platter consist of 3 different kinds of beancurd ; Frozen Beancurd, Green Tea Beancurd and Normal Beancurd. The frozen beancurd was interesting. Like toufu puff, it absorb the soup base but have a firmer texture. I will recommend to try the Beancurd Platter.
Assorted Treasure Balls ($16)
The Assorted Treasure Balls consist of Squid, Chicken, Prawn and Pork.
Beef Lamb Platter ($38)
If you are not a fan of beef and mutton, there are other choice of meat available too.
The highlight of the night was the Live Seabass and Red Snapper. The fishes are sliced up a few minutes before they are being served up on the table.
The restaurant will order their seafood on a daily basis to ensure the freshness of the seafood. They will also breed the seafood if it is not sold for the day to ensure that the seafood are live.
Live Seabass ($45)
Live Red Snapper ($55)
Chinese Sausage Claypot Rice – Small ($12)
One of their signature dish is the Chinese Sausage Claypot rice. Rice topped with Chinese Sausage and Waxed Bacon Slices look super appetizing. Instead of mixing the rice with dark soya sauce which we usually have it outside. The Macau version of Chinese Sausage Claypot Rice was to mix the rice with their special soya sauce.
The special soya sauce gave the rice the extra fragrant and level up the whole taste of the Chinese Sausage Claypot Rice.
Overall, I love the atmosphere of the place and find the prices of the food reasonable. I will definitely be back to try out the other soup base as well as the live seafood.
Thanks Fu Lin Men Dou Lao 福临门豆捞 and RocktLabs for the food tasting invitation.
Promotion Time !!