Ms Skinnyfat

To kick off dinner, we had the Duo Seafood Combo, 海鲜双拼 ($28 for 4 person portion). Crispy lychee, crab meat, mushrooms; soft shell crabs, lemon butter milk sauce. I much preferred the former, which was an interesting savory and sweet combination. The lychee is also a great tenderizer and i loved how the moist center complemented the airy and buttery crust. The crabs were missing a little of that crustacean taste, probably due to the over seasoning with the sauce and thick batter.

A good gauge of a Cantonese restaurant is by the quality of its soups and Majestic is fabulous that way. The Braised, Ocean Sunfish maw, crab meat, luffa, thicken yellow soup ($18/portion), 金汤翠玉蟹肉太阳鱼唇, was very flavorful. The golden superior broth is made from a duck and chicken stock, blended with carrot and pumpkin and boiled for 6 hours! High quality strips of fresh fish maw and chunks of crab meat are used here. Flawless skin come to me now!

Highlight of the night and undoubtedly the favorite dish. The Steamed Bamboo Clam, 金银蒜蒸竹蚌, (Market Price) was simply divine. The seasoning was really quite simple, leaving the focus on the succulent and crunchy bamboo clams. I love how the glass noodles (tang hoon) soaks up the garlic sauce that was flavored with the essence of the shellfish. Give me seconds anytime.
This is the signature "Kopi" Crab, 冠华咖啡焗肉蟹, that has tourists making a beeline to Gardens by the Bay. The Sri Lankan crab is cooked with a special sauce made from a blend of 3 different varieties of coffee beans. Marmalade and orange juice is also used in the sauce.
The crab was flambéed at the table with a mixture of rice wine, coffee liqueur and coffee beans to give it that caramel crust. And truth be told, it tasted more like caramel popcorn than coffee. If you like sweet stuff, you may like this crab. As for me, i still prefer the savory ones.
The Seafood Baked Rice, 海鲜大烩焗饭, ($68 for 4-6 persons, $88 for 7-12 persons) was spectacular when presented. This is one massive pan of rice piled generously with baby abalones, scallops, mussels and prawns, as well as mushrooms (not the chinese sort). The flavor of the sauce is a mix of Portuguese and Japanese Curry, lightly spiced and savory.