If Jumbo Seafood is willing to take a back seat, I'm afraid that no other restaurant in Beijing dares to rank first. Founded in Singapore in 1987, Jumbo Seafood is a national treasure in the local area, and is not only popular with tourists, but also highly recommended by the Singapore Tourism Board on its official website "visitsingapore.com".
Jumbo Seafood in Singapore has won numerous awards, including the Singapore Gold Brand Award, the Service Excellence Award and the Best Chilli Crab Award.
There are currently only four stores in Chinese mainland, of which the Shanghai branch was awarded the 2014 Weekend Pictorial Restaurant of the Year award, and the only Beijing branch opened in SKP Plaza in July 2017. Yi Ming, a Singaporean from the Shanghai store, also went to the Beijing store to take care of the new store.
In order to maintain the consistency of production, the group has put a lot of effort into it. Singapore's central kitchen is home to spices in its global branches. As many as 10 kinds of spices are prepared in proportion, then slowly simmered, and the eggs are thickened and then stored before being delivered to each store, so the Jumbo hoisin sauce tastes the same all over the world.
As a seafood restaurant, Jumbo Seafood spares no effort in the control of ingredients, 80% of the ingredients in the mainland branch are from Singapore, and blue crab is the most popular variety in the store, which arrives fresh by air every day, and the stock does not exceed 3 days. The huge seafood pond in front of the Beijing store speaks for itself. Dungeness crabs, Alaskan crabs, Boston lobsters, geoducks, shellfish, and eastern star groupers are arranged in separate compartments in the pools, and each pool has its own water temperature and salinity, and it has direct access to the kitchen. The spot crabs in the store are about 2 catties, and more than 2 catties need to be booked in advance, in fact, the quality of crab meat above 3 catties has begun to decline, the meat is not full enough, and the taste is not fresh and sweet enough, and the bigger the crab, the better.
Crab is the restaurant's signature, and in addition to chili crab and black pepper crab, there are also a variety of recipes such as golden butter, salt and pepper, steamed, ginger and shallots, and braised rice noodles. There are three main types of crabs in restaurants, among which the most popular is the blue crab because of its large claws and thick meat; Dungeness crab has a sweeter meat; And the Alaskan crab has become a grand character on the table because of its domineering appearance. If it is a business banquet, there are also crab dishes on the table, and the shell has been processed, so you can eat it elegantly with confidence.
In addition, caviar crab meat mustard salad, Teochew braised duck, pear scallops, chilli live blue crab with fried steamed buns, and secret beef are also signature dishes of the restaurant. Southeast Asian cuisine is also good in terms of desserts after the meal, durian pudding, sago coconut sugar, golden gourd and ginkgo taro puree taste very good, coconut sugar Zhenlu ice is a very special drink, the top of the green pea flour is very fresh, stirred and refreshing.
Jumbo Seafood Beijing SKP store covers a total of more than 600 square meters, the whole is decorated with calm wood color and elegant black, the restaurant has a total of 158 seats, five private rooms, and a transparent wine cabinet. The service is thoughtful and meticulous, and will introduce different crabs and methods in detail, and the additional 10% service charge is reasonable. In terms of tableware, in addition to the common plates, knives, forks and chopsticks, there are also tools for eating crabs and an apron, which is very intimate. Generally, there is no need to wait for a table, and it is recommended to make a reservation in advance for crab dishes.
