JUMBO Seafood - ION Orchard

Thomas Tam

4 weeks ago

The chilli crab okay - nice but not amazing. The mocha pork ribs were nice and tender, a touch on the sweet side but I liked them. The tofu was quite nice but nothing special. The other dishes were okay. Overall a decent meal but I wasn’t as blown away by the famous chilli crab as some people are. 3.5 stars for the quality of the food at relatively high price point.

Pearl Elizabeth

a month ago

Wong Xin Yee was an exceptional server. She portrayed initiative on a whole new level. She changed our plates without us asking, and even offered to help me put on the gloves when she saw me struggling. Most servers would’ve turned a blind eye, especially when the establishment is as busy as Jumbo Seafood. Her pro-activeness truly surprised us and we’re looking forward to coming back to this outlet.

Yun Pang

2 months ago

When you visit Singapore as a traveller, you must taste the signature Singapore chilli crab. Wife and I came here in Saturday evening walking without reservation - big lesson learnt, try to make reservation ahead. - anyways we waited for about an hour but it's worth it because so many people in the queue too, must be good, and it doesn't disappoint. Apart from the chilli crab, we also ordered the lamb stick pepper sauce, it was amazing. We ordered seafood fried rice and the scallop with yam, they are all very good. Price I think it's a bit on the high side but you come here for a good treat and it's good.

Clara Lee

2 months ago

One of my favourite places for reliable seafood that’s always fresh. JUMBO is known for its chilli crab, but I’m here for my other favourites. My usual order is the claypot shark’s fin soup, followed by the bamboo clams — do remember to reserve the bamboo clams when making your reservation, otherwise they may not be available that day. I also love the XO sauce scallops with broccoli. The scallops were fresh, plump and cooked perfectly. The shelled cereal prawns were yummy too! I always ask for mine to be non-spicy, as they usually add chilli padi, which can make this quite spicy. And one of my less commonly mentioned favourites — the Golden Phoenix Chicken (金龙鸡). It’s actually chicken without the chicken meat — just a layer of savoury prawn paste topped with a thin layer of chicken skin.