Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Blue Lobster

Positioning itself as an one-stop shop for your seafood needs, Blue Lobster offers both restaurant dining as well as live seafood and gourmet food products for takeaway. The restaurant section is long and narrow, with a mixture of booths and tables, and nicely decorated with illustrations of marine life. We were one of the first to arrive for dinner on a weekday night, and saw hardly any other diners the rest of the night. Our server showed us to a booth and placed an amuse bouche of marinated squid on the table. The squid was sweet and tender, and we picked at it while we perused the menu. Western and Chinese seafood dishes were on offer, with the menu being divided into those two distinct sections. From the Western section, we picked Boston seafood chowder to start, and fish and chips for our main. From the Chinese section, we decided to try deep fried soft shell crabs and, on the server’s recommendation, tiger prawns in Szechuan sauce. Our chowder came first and was satisfactory—creamy but not too rich, and tasty. Next came our soft shell crabs, which were unfortunately too greasy although the sauce they sat in had a nice sweet and spicy flavor. Also overly heavy on the grease were our fish and chips—the batter was positively soaked with oil, and the fish tasted overcooked. Halfway through this dish, the tartar sauce arrived, which even the server acknowledged was sloppy timing. Apart from this one glitch, though, the service was generally good. The food, however, continued to disappoint. The Szechuan prawns had very little that was Szechuan about them, and were more a boring sweet and sour. Dessert was tiramisu with ice cream. The dish came beautifully presented, which surprised us as the rest of our dishes were simply plated. But it didn’t taste nearly as good as it looked; the tiramisu was run of the mill and the ice cream was also very average. It is regrettable that a restaurant that appears to put so much effort into its setting and concept delivers such mediocre food.  BYO no corkage.