While The Queen Seafood Cuisine’s website highlights lavish set menus featuring jumbo lobster and king crab, they also offer less extravagant options. As a guest at a family celebration, I didn’t catch the exact price of our menu, but judging from similar ones online, I’d estimate it around $798. Before committing to a $1,000+ spread, it’s worth visiting to explore the more accessible offerings.

The roasted suckling pig with jellyfish is a dish of contrasts: warm, rich pork paired with cool, crunchy jellyfish. It may have been my portion, but the pork leaned slightly fatty. Still, it was moist with a delicate, crispy skin.

Instead of the usual deep-fried crab claw, Queen’s serves a scallop with shrimp paste. It’s easier to eat with a knife and fork, and while the sauce softens the crisp exterior, it adds a savoury depth without overwhelming the seafood.

The crispy salted egg yolk prawns were impressively large and well cooked. I don’t usually gravitate towards salted egg yolk, finding it heavy, but here it added a pleasant richness. Since the coating sits on the shell, it’s easy to control how much you get. I also appreciated the inclusion of vegetables throughout the meal. The scallops came with gai lan, while the prawns were paired with broccoli, helping balance out the richness.

Swapping out the usual shark fin soup, the bird’s nest soup with minced chicken and egg white was a welcomed change. The broth was thick and silky, but the minced chicken added some much-needed texture.

The braised abalone with mushroom and snow pea tips was well executed. The abalone was properly rehydrated, tender, and infused with the braising liquid, while the snow pea tips were kept simple to provide a fresh contrast.

Amid the celebration, I forgot to take a photo of the crispy roasted pigeon, which comes three to an order. There was plenty to go around. The skin was glossy and crisp, but the meat had a noticeably gamier flavour than expected, making it more of an acquired taste.

The double stir-fried lobster with Maggi sauce was handled with restraint. The seasoning added flavour without becoming sticky or overpowering. Unfortunately, the lobster itself was slightly overcooked, with the meat beginning to pull away from the shell rather than staying plump.

The steamed twin fish was perfectly cooked, so it was flaky but breaks apart. It’s just a shame that the scales weren’t cleaned properly so you had to remove the skin to make it edible.

Being a sister restaurant to Congee Queen, the portions here are generous. Even after most of us had large servings, there were still plenty of leftovers. The pork and seafood fried rice wrapped in lotus leaf was the stronger of the two carb dishes, packed with ingredients, well seasoned, and lightly fragrant from the leaf.

The braised e-fu noodles, however, were underwhelming. They lacked both flavour and substance. Typically, you’d expect mushrooms and chives, but here there were only a few scattered scallions and minimal mushroom. The result was dry, slightly sticky, and bland.

Dessert helped recover the meal. The hot red bean soup was consistently sweet, perhaps a touch too sugary for some, but it held its own after the heavier dishes. The almond cookies were a highlight - flaky, delicate, and fragrant. If you enjoy shortbread, these will be a hit, but even I appreciated them. The mango pudding was pleasant and sweet, though standard.

They’re known for their private dining rooms, which come with an additional $180 fee, but also a higher level of service. We had a dedicated staff member who regularly checked on tea and water, plated dishes for us, and handled leftovers without prompting. For a celebration, the pacing felt relaxed rather than rushed, though the meal stretched to about three and a half hours, so plan accordingly if dining with children or anyone short on patience.