Blue Lotus Restaurant

    BYO:Yes

    Child Friendly:No

    Halal: YES

    Vegetarian: YES

    Pricing:$$

    Operating Hours

    Lunch
    Sat to Sun:
    11.30am to 3pm
    Dinner
    Mon to Sun:
    6pm to 10pm

    Telephone

    Corkage Price:$50

    Quayside Isle, #01-13, 31 Ocean Way, Singapore 098375


    2017 Review 2018 Review

    Set in Sentosa Cove’s Quayside Isle, Blue Lotus is a relaxing spot to watch the world go by. Happily, the food and service more than live up to the salubrious setting.

    Not a run-of-the-mill Chinese restaurant, Blue Lotus offers delicious spins on tradition. Classic chilli crab, for instance, is given a refreshing twist here with fresh tomatoes, lemongrass and a shower of pomelo pulp to round off the dish, temper its spice level and imbue it with complexity of flavour. Settling on appetisers can be mind-boggling, what with each one sounding as delicious as the next. Go for the lemongrass prawn sticks with a citrus spicy dressing, or the wok-fried Kurobuta minced pork lettuce cups—they won’t disappoint. For tummy-warming goodness, be sure to order the king prawn truffle wonton soup. Regulars also highly recommend the wokfried Kagoshima wagyu beef tenderloin with peppercorns that’s served in a sizzling hot stone bowl. Lightly caramelised on the surface, the luscious cubes of beef are tossed with vegetables to yield a satisfying dish.

    While there is much on the menu to tempt, do not shy away from asking about off-menu specials. We were rewarded with crispy egg noodles served with lobster and beautifully cooked leeks. For a delightfully zesty end to a hearty meal, try the lemongrass jelly with lime sorbet. Durian lovers should opt for the chilled durian shaved ice topped with durian puree, a surprisingly refreshing dessert and certainly a unique way to enjoy the king of fruit.

    A great selection of beers, wines and juices complements the meal, but itis the fabulous service we received from start to finish that truly sealed BlueLotus’ status as a restaurant above the rest.