Humpback cafe @ Bukit Pasoh Rd
Visited this quaint Seafood place for my Thursday date night. We ordered the:
1. Salmon Confit - 7/10
- you can tell the salmon cut was really a good one, with chunks of crispy salmon skin.
-came with asparagus
-great dish but nothing really special about it tbh.
2. Cacio e Pepe with sea urchin - 7.5/10
-while the sea urchin was slightly little, appreciated the creaminess of the pasta sauce.
-noodles were cooked al-dente which we enjoyed.
- However, felt like the overall flavour was slightly more acidic (sour) - not sure why.
3. For their appetiser, we got the tuna with egg yolk + seaweed - 6/10
-while the tuna came chunky, the seaweed felt like it came from the supermarket mass produced seaweed that I would buy when I was younger, hence we weren’t that impressed unfortunately.
4. We heard that their Oysters - $6-8/piece are also really fresh!
- but unfortunately given the other dishes were a miss, we chose to give this a skip.
Sorry, but this really disappointed on a Thursday date night. Total bill came up to $100 which we felt could have been better spent elsewhere.
#ThingsToDo #dateideasingapore #humpback #foodreview #AtasDining
From my experience dining at Humpback Seafood Cafe, one thing that stands out is their attention to seafood quality, which is crucial for any seafood-focused eatery. The salmon confit presented with crispy skin made it clear that they invest in a good cut of fish, which elevated the texture and flavor profile. However, beyond that, the dish lacked a unique twist or seasoning that might surprise your palate or make it memorable. I find that pasta dishes like the cacio e pepe with sea urchin are challenging because balancing the creaminess with the briny sea urchin without overpowering the dish is a delicate art. While the noodles were delightfully al-dente, the overall tartness slightly threw off the balance — something I hope the chefs could tweak to refine that dish further. Regarding appetizers, the tuna paired with egg yolk and seaweed is a creative concept. Yet, the seaweed's quality matters immensely; mass-produced or generic seaweed can detract from the dish’s premium feel. For future visits, I'd recommend asking the kitchen if they can substitute or upgrade components for a fresher, less commercial taste. Many patrons have heard about Humpback’s oysters, noted for their freshness and reasonable price range of $6-8 per piece. While I skipped them that night, they might be worth trying if you're seeking a fresh, raw seafood indulgence. Overall, while Humpback offers an intimate dining atmosphere perfect for a date night, the execution of some dishes left me wanting more, especially given the $100 bill. I believe exploring other Atas (high-end) dining options around Bukit Pasoh Road might provide better flavor satisfaction and value. If you’re considering a seafood place with a casual yet classy vibe, Humpback has potential, but I would recommend sampling their signature dishes in advance or visiting with an open mind to how their menu evolves. Sharing my personal thoughts on the texture, taste, and experience helps fellow diners make informed choices in Singapore’s vibrant dining scene.
