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Blue Lotus is the only Chinese restaurant along Quayside Isle in Sentosa. You’ll easily locate it thanks to its striking decor and colourful lanterns. It has gorgeous marina views and the restaurant has taken full advantage of it by having an al fresco area. On a cool, breezy night, it’s so relaxing to chill here with ice cold beer or a glass of sauvignon blanc, and of course delicious Chinese food. The interiors are nicely designed too, but the tables and chairs are spaced a bit too near.
Start with the crispy fried squid tentacles. It’s well seasoned with garlic, onions, spices, salt and pepper and cooked just right that it’s soft, chewy and truly addictive. Follow it up with the all-time favourite of signature lemongrass prawn sticks served like gigantic lollipops. The brackish taste of the prawns pairs well with the lemongrass that one stick won’t be enough. While good on its own, dip it in the citrus spicy dressing to further enhance the taste.
Everyone talks about Blue Lotus’ signature chilli pomelo crab and on first bite, you’ll easily understand why. The crustacean is meaty and tender and has just enough sweetness (not from the chilli tomato sauce but chef’s own special concoction) that doesn’t overwhelm the palate. The heat from the chilli is enough to coat your mouth without leaving a burning sensation. Addition of pomelo is a genius touch as it gives a tangy, refreshing finish. Order extra mantou buns—you’ll need it to finish the sauce down to the last drop.
Blue Lotus does meat well too as evident in the wok-fried Kagoshima wagyu beef with peppercorn. It’s served in a hot stone, which continues to cook the meat until serving, and the aroma instantly hits you. It’s loaded with pepper and chilies that make for one memorable dish. Best eaten with rice. Have it with the crabmeat fried rice with egg white in XO sauce, that is if you still have space in your stomach.
The wine list offers decent offerings from countries such as Australia, New Zealand, US, Chile and Italy. Only two housepours are available—one red, one white—but the choices are exclusive to the restaurant. Both are the Blue Lotus Private Bin 88 Xanadu from Margaret River, Western Australia which were specifically selected as they pair well with most (if not all) dishes here.
The offerings also include brandy, whisky and spirits as well as beer and non-alcoholic beverages. There is no sommelier here; but most waiters are quite knowledgeable with the tipples. If not, you can easily ask director Ricky Ng. He’s often there at night chatting up the guests, 80 per cent of which seem like regulars.
There’s nothing stiff nor awkward about the service. Everyone here is warm and personable and treat most diners as friends. In fact when we visited, director Ricky Ng seemed like he was friends with everyone; he could be seen going from one table to another chatting, laughing and drinking with them.
Even on a crowded Thursday night, the smiles on the attendants’ faces never faded. They worked like a well-oiled machine from taking orders, serving them to cleaning
Most dishes are reasonably priced; but prepare to pay more for its hero dishes such as the signature chilli pomelo crab. Portions are also huge and good for sharing, so it’s worth your buck.