With a progression from individually plated food to bigger, communal-style seafood bags, dining at The Boiler fosters close-knit bonds between you and your companion(s). Bringing to the table are huge seafood-in-the-bags pried open to reveal steamy gems of the ocean. Be it the garlic butter lobster, short-neck clams or the giant Dungeness crab, you are in for a hearty treat doused in sauces of your choice.
Celebrate The Boiler’s 4th Anniversary with $4 lobster promotion (U.P. $75) with every order of their signature Bombdiggity bag from 23 July to 12 August 2018!
The Boiler is all about seafood; breathing in them a new leash of life. A la carte selections include the Dungeness Crab (Seasonal Price), Boston Lobster ($75/piece 600-650g), Sri Lanka Crab ($45/piece 600-650g), Prawns ($6.80/100grams), Mussels ($4/100grams) and Clams ($4.50/100grams).
Then you can choose to pair these delicacies with sauces such as the signature The Works (Spice, Mild Medium or Ragin’ Hot), Garlic Butter, Peppa’ Butter or Sauce of the Month.
Worth sharing are the customised combos featuring a varied range of seafood.
Boiler’s Bombdiggity Bag $149 (sharing for 4): Contains Dungeness/seasonal crab (900-950g), prawns, mussels, clams, sausages, corn and bun.
Boiler’s Duo Bag $52 (sharing for 2): Contains prawns, mussels, clams, sausages, corn and bun
Boiler’s Duo Plus $89 (sharing for 2): Contains mud crab (600-650g), prawns, mussels, clams, sausages, corn and bun
The best pairing with garlic butter goes to the lobster. It was a creamy, buttery broth with chicken stock as the base while the addition of cream and butter added a layer of complexity. Together with a garlicky kick on the tastebud, the flavour was just right bringing out the sweetness of the lobster meat.
It was a gustatory pleasure chewing on the chunky meat as big as my palm too.
Fans of black pepper crab would be no stranger to this concoction of Peppa’ butter crab which uses a blend of black and Sarawak white peppers. The muddy sauce blanketed the crab thoroughly while boasting a more robust flavour than the garlic butter. More peppery and less spicy than expected too.
Recommended for molluscs like prawns, clams and mussels is the Tamarind sauce, tangy and refreshing on the palate. Taking an unusual spin from the classic mariniere or white cream sauce, the Tamarind sauce is infused with an asian blend of tamarind, thai basil, chilli padi, fried shallot, chicken broth and butter.
The Boiler’s signature sauce, The Works, won me hands-down. The 11 Asian and Cajun spices that went into the preparation of the sauce followed by choices of mild, medium or ragin’ hot spiciness, was flavoursome and enough to give my tongue a tickling numbness.
You can pair this with literally any seafood!
Best way to savour your seafood? Simply pour it all onto the table and dug in with your fingers. That’s the way to get the real juice out of it!
8 Raffles Avenue, #01-13A Esplanade Mall, Singapore 039802
Tel: +65 6909 3435
Tue to Sun: 12PM – 2:30PM
Sun to Thu: 5:30PM – 11PM
Fri to Sat: 5:30PM – 12AM
Closed for lunch on Mon
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