Saucy Seafood, Suds, and Songs at the Boiler Seafood and Beer

Jambalaya, crawfish pie and fillet gumbo
For tonight, I’m-a gonna see my ma cher a mi-o
Pick guitar, fill fruit jar and be gay-o
Son of a gun, we’ll have big fun on the bayou

Hank Williams Sr.

The rumour swept the table. Mr C (Official Child of had sipped of a beer! He seemed to like it.(!!!) It might have happened, my lips are sealed. We were out being sporty, though,Mr C and I, at an event for bloggers and influencers of various stripes. Organized under the efficient hand of Brand Incorporated with Elaine Seah at the helm, the evening rocked Louisiana-style.

‘Multi award-winning seafood restaurant, The Boiler Seafood Bar and Beer, opens its second outlet at Esplanade Mall. The expansion also comes with an al fresco bar in addition to the air-conditioned main dining hall.’ Proclaims the press release. It’s a very inviting establishment, having found a busy home in the Esplanade Mall in the centre of the Marina Bay’s entertainment, retail, business district. Our lively group was in the large air-conned main room which bustled with servers and songs. We were there for the seafood boil – ‘… seafood boiled to perfection and served with an array of sauces. known as seafood boil) together with strong bold sauces, which are infused with both local and western  spices. It aims to ignite your five senses by bringing back the harmonious spirit of fresh tasty seafood and unassuming dining atmosphere all under one roof.’

Cajun inspired, the menu has plenty of Asian influences, too. It’s a daring and unique blend that, IMHO, works. Hank Williams’ ‘Jambalaya, crawfish pie and fillet gumbo’ may not appear per se on The Boiler’s menu, but their inspiration is obvious – Chili-rich and piquant. 11 spices are the core of The Boiler’s cuisine. They are … Sorry, they are a secret. The owner purportedly packs them up and secretes them each evening. In a highly secured spice safe at an undisclosed location, I suppose.

For this launch, the Boiler is offering their ‘special Tamarind sauce’. Oh, my, it IS special. Sauces are the thing here. Garlic Butter, Peppa Butter, The Works, and Sauce of the Month take up a section of the menu. Choose your seafood and add-ons once the sauce decision – take your time; this is vital – has been made. Cleverly served, with some choices in bags – ‘Duo Plus, Duo Bag, Bombdiggity Bag’ – to be laid out in the middle of the table and shared. With music, no shortage of booze, (For authenticity, you might bring your own fruit jar) and the exotic feel of the menu and the ambience, The Boiler has latched onto something completely different for Singapore. I think it’s going to work. It worked awfully well that night for my small date and me.

Cajun jambalaya, Crabs, lobster, prawns, mussels, clams, fish & chips, ribs, oyster PO’ BOY – I’m getting hungry again. My bottom line – The Boiler is lively, colourful, and a unique Singapore seafood experience. I’m returning. So is the Official Child who enjoyed the not-so-spicy seafood. He seemed to have a penchant for the boiled prawns sans sauce. Adding to the dining adventure was the addition of gloves with which to grab the middle-of-the-table delectables. Smart idea! We had bibs, too. We bonded over those bibs, my seafood-loving boy and I.

Clarification – Mr C had the smallest sip of beer (Blanc),  and, on reflection, I don’t think he liked it.

Photos by Branded Incorporated.

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