Treasure Seafood’s Six Overseas New Dishes — Crab Feast at an Unbeatable Set Menu Price

By MOOK Travel, compiled report

Established in 2017, Hexing Catering has introduced two major Singaporean food brands, “Treasure Seafood” and “Ng Ah Sio Bak Kut Teh,” and currently operates three branches in Taiwan.

In 2006, Treasure Seafood’s Chilli Crab stood out with its specially blended “sauce” combining various Southeast Asian spices, winning the “Best Chilli Crab Award” at the “Chilli Crab Festival” jointly organized by the Singapore Tourism Board and Tiger Beer. It has since become the flagship dish that dominates food lovers’ lists both at home and abroad.

In 2019, Treasure Seafood returned to the essence of cuisine, using new and classic signature dishes to vividly interpret Singaporean food culture. Alongside the launch of six new dishes on January 14, to address the challenge of traditional East Asian dining where à la carte ordering often forces customers to agonize over budget and portion size, the restaurant introduced value-packed weekday set menus for 3 to 6 people. For just NT$550 per person, diners can enjoy 30-year-old classic dishes and must-try new dishes of the year.

The first season of six new dishes launched on January 14 blends Singaporean flavors with selected premium Taiwanese ingredients. Using fresh local seafood and vegetables from Taiwan and combining them with Treasure Seafood’s unique sauces and cooking techniques, the menu features six distinctive dishes and a variety of set combinations.

Savory Oyster Glass Noodle Hotpot
Featuring plump, sweet oysters sourced from Dongshi, Chiayi, Taiwan, the cooking process preserves the essence of the blanched oysters. A touch of fermented black beans highlights the unique sweet-savory flavor of Treasure’s mushroom sauce, while the glass noodles soak up the rich sauce, delivering intense umami with every bite. The aroma of Singapore and Malaysia fills the mouth.

Golden Fragrant Clams
Made with high-quality clams from Penghu, Taiwan—small-shelled but meaty—they are paired with Malaysia’s spicy-salty sambal sauce for an extra burst of flavor. Cooked with essential spices of Singapore-Malaysian cuisine, curry leaves, and aromatic Indian curry powder, the dish layers a rich spiciness, presenting a refreshing take on clam preparation.