Nutritious and Delicious – Two essential aspects that have become ingrained in our relationship with food.
The key lies in striking an equilibrium between the two and Nude Seafood, has done just that. The seafood-centred restaurant prides itself on its simple, transparent, naked dishes which let the quality of the ingredients speak for themselves.
Yet, in their fundamental simplicity lies an intricacy in the carefully orchestrated symphony of flavours, elevating the whole meal and offering a truly enjoyable gastronomical experience.
The dishes are designed not only to spoil and delight your tastebuds, but also to give your body exactly what it needs; with a balanced mix of protein carbohydrate, and vegetables, Nude Seafood’s wholesome concoctions are sure to satisfy any cravings for delicious food, while keeping your healthy conscience intact.
We started with incredibly fresh live Irish Oysters (single $7 / pair $13 / half doz. $36), the Hokkaido Scallop Carpaccio ($19), and the Fritto Misto ($14).
The carpaccio was drizzled with sorrel vinaigrette, mint oil, and garnished with blood orange, purple shiso, fresh horseradish, and nori crackers. With their delicate crunch and subtle seaweed flavour, the crackers were a wonderful complement to the thin slices of scallop.
The fritto misto was another highlight, with the Japanese herring and calamari marinated in koji and served with pistachio aioli and nashi pear.
Though deep frying was the cooking technique used, the dish wasn’t too oily or crispy and the calamari remained deliciously tender. The focus was clearly centred around the seafood and was not overshadowed or overwhelmed by the light batter. The aioli and the pear both added unique layers and set the dish apart from your average tempura.
We also tried one of the meat starters; the duck rilettes ($16) came with crisps and was garnished with morello cherry gel, ponzu, olive oil emulsion and daikon cress.
As a fish lover, the mains at Nude Seafood were a delightful treat. We had the Seared Herb Sashimi Grade Salmon ($26) with smoked potato, kale salad, Ikura, and compressed pear, as well as the Fried Threadfin Fish ($29) with sweet corn velouté, raw sweet corn, peach-pickled kohlrabi, Israeli couscous, tarragon oil, and burnt leeks.
The smoked potato was exceptionally creamy and viscous, having been smoked and then piped through a cream charger, and complemented the perfectly seared salmon very well. A low-carb version of the salmon dish is also available upon request.
The thread fin fish is one of the best fish found in South East Asia and is caught fresh and delivered to Nude Seafood’s kitchen daily. The natural sweetness of the corn, which has been sourced from farms in the Cameron Highlands run by Japanese farmers, is showcased in the form of a decadent velouté and in its pure, raw form.
Another produce from the Japanese farmers were the incredibly juicy cherry tomatoes in the homemade Tagliolini with Wild Caught King Prawns ($29) in a tomato chorizo sauce.
We finished off the meal on a sweet note with the unique Chamomile Panna Cotta ($12) with cherry gel and thyme-marinated strawberries, and the Varlhona Chocolate Parfait ($14) with morello cherry gel and tuile, berries compote, and hazelnut. The Panna Cotta was a lovely surprise; the subtle floral flavours from the chamomile blending well with the creamy texture.
Nude Seafood seeks to democratise good seafood, serving exceptional food at an affordable price. The wonderfully aesthetic plating renders each dish into a masterpiece to be admired.
Located in the heart of Downtown in Marina Bay Link Mall, Nude Seafoodis a haven amidst the bustle and is exemplary evidence that efficient, “fast” food, doesn’t have to be junk food. Ultimately, food for them is about making people happy.
Nothing more, nothing less.
This was an invited tasting.
Address: 12 Marina Boulevard #01-02, Marina Bay Financial Centre, Tower 3
Tel: +65 6443 1167
Operating hours: Weekdays 8 am to 10 pm, Closed Weekends