Singapore Seafood is the only Southeast Asian restaurant in Beijing that rivals Jumbo Seafood. Founded in 1984 and listed on the Singapore Stock Exchange, Chinese mainland Singapore Seafood Restaurant is a well-known seafood restaurant in the region with more than 40 restaurants under its umbrella. Singapore Seafood's first store in Beijing is located at Parkview Green Mall, which was renamed from the original Humble House Xihe and is led by Chef Jonny Tan Tan Yafa of Tung Lok Group Seafood in Singapore. The two Singaporean seafood restaurants in Beijing are very strict about the selection of ingredients, and the crab never stays overnight, and if the crab can't be used up during the day, it can only be used for fried rice or other side dishes, and the crab that is not fresh will never be made into a signature dish. The restaurant's signature oatmeal is made in Singapore, as most of the top brands have different tastes in different production locations around the world, and China happens to not produce them. The Group develops more than 400 new dishes every year, of which only 50% have been introduced as new dishes for customers to try, and there will be chef tasting sessions every weekend to ensure that each dish is a high-quality product. Crabs are available on a per-carp basis, with prices varying depending on the type of crab, including blue crab, Dungeness crab, Sri Lankan blue crab and Alaskan king crab. There are 5 ways to choose from the signature chili stir-fry, white pepper, black pepper, golden baked, curry laksa rice noodles boiled, among which the chili crab is sweet and spicy, the black pepper crab is spicy and domineering, the white pepper crab is relatively light, and the curry boil is the safest choice. In addition to the hard dishes on the table, from starter salads to desserts, each one can stand up to scrutiny. Oatmeal shrimp is a highly acclaimed dish, this is the second most ordered dish after the signature chili crab, the cereal is wrapped in prawns and fried together, the finished dish is crispy and delicious, the meat is delicious, and the taste is rich. The shape of the rainbow snapper is very unique, the fish is fried at high temperature and the head and tail are curled, and the shape of the fish is completely preserved, but the whole dish is crispy and delicious, and the skin is white and tender, and the sour, hot and sweet sauce makes the fish extra refreshing, worthy of being a famous dish in Singapore. For dessert, Moutai ice cream with lava cake is amazing. The chef creatively added Moutai to the ice cream ball, and the mellow aroma of wine revealed from the icy sweet ice cream, and the chocolate lava cake next to it formed a perfect match between ice and fire, and this dessert was a great ending to the meal. In addition, truffle mustard tuna hand roll, rose tomato mint frost, ice cup green peppercorn and abalone are definitely the artistic conception dishes that occupy the most mobile phone shutter; Stir-fried prawns in Emperor sauce, stir-fried white shellfish in flavor sauce, and Fugui called flower chicken are popular meat dishes among customers; Coconut cup ginkgo taro puree, lime ice with lemongrass jelly, and bean paste pot cake also give more choice for dessert after the meal. The two branches of Singapore's seafood restaurants have a good reputation, among which the Parkview Green store is recommended. The restaurant decoration is simple and bright, the warm yellow atmosphere creates a sense of comfort, and several private rooms on the second floor can seat 8 people as standard, with an additional 10% service charge and a low consumption of 2,500 yuan. The professionalism of the waiters is commendable, the food is served in an orderly manner, and the service is good but not disturbing. Parking at both stores is relatively convenient, so there is generally no need to wait for a seat, and it is recommended to make a reservation in advance for the crabs you want to eat.