Shun Feng Crayfish Delight – We’re going cray over this too!

Launched in April 2017, Shun Feng Crayfish Delight is set to entice patrons with quality seafood in a hawker centre. Daniel and Willy, 39 and 38 years old respectively, decided to start up this place for their love for seafood. Daniel and Willy have been buddies since young; it’s no surprise why Shun Feng Crayfish Delight runs like well-oiled machine despite their long snaking queues. Daniel tells me that he used to work as a marine researcher, but after an unfortunate incident 15 years into his job, he hurt his spine and decided to try out something else. Together, they have experimented with different grades of ingredients to arrive at the final product that everyone is raving about.

To ensure that his customers are getting the most out of their money, Daniel and Willy believe in choosing the freshest of ingredients. The crystal crayfish delights (small – $6/ big – $10) is the stall’s signature dish because it’s not easy to find tasty crayfish dishes this affordable in hawker centres. After much sourcing, Daniel reckons that the crayfish that he gets from Surabaya, Indonesia, is the best quality that you can get at $6.

So, every once or twice a month, he orders approximately half a ton of fresh frozen crayfish directly from Surabaya and those can be kept fresh while frozen for a couple of months. To ensure freshness in the ingredients he uses, Daniel checks the seafood personally before he accepts them from the supplier. He even showed me his stash of crayfish and told me that white-coloured flesh and firm shells are clear indicators of fresh crayfish. The crayfish that he selects ranges from 60 to 100 grams. Daniel tells me that the crayfish are at the optimum size. Any larger and it gives off a pungent fishy smell and smaller crayfish just aren’t worth the money.

It’s also worth noting that they use sea prawns which tend to have sweeter flesh and a more juicy head! In fact, many have commented that their soup is close to restaurant-grade seafood soups but priced at an unbelievably affordable price.

Willy (the one on the left) tells me that the secret to the soup base comes from his father-in-law who is a chef in Malaysia. The prawn paste that they use comes from his recipe and is imported directly from Malaysia. Owing to his experience in Food Sciences, Daniel (the one on the right) is adept at putting ingredients together to create new dishes. All of the dishes from Shun Feng Crayfish Delights are his very own creations and are made fresh daily. After much experimentation and constructive feedback from customers, Daniel has perfected the seafood broth by combining a rich fragrant paste made from 11 secret ingredients and a pork-based broth that he stews for at least 4 hours diligently every day. What hard work!

We tried the signature Crystal Crayfish Delights ($6) and their Mackerel Slices Delight ($7) with a bowl of rice, and kway teow (50 cents each). The broth offers a creamy and hearty seafood flavour that is pretty addictive. The crayfish peels off its shell super easily and boasts a sweet and succulent flesh void of the fishy smell that we all dislike. He has also added Dory fish, tofu and his very own meatballs into the soup.

The meatballs are made daily with a mix of flounder fish bits to give a unique texture and fragrance. I liked that the meatballs were well marinated and juicy. He uses air-flown Australian pork shoulder for the meatballs beat by hand daily. Willy tells me that if they experimented with machines to beat the meat but it didn’t have the same firm texture as when it is beat by hand! For every kilogram of pork, Willy says he beats it for about 25 times. Now, they easily go through about 30 kilograms of pork daily. I believe that’s 750 punches.

If you really want more crayfish, you can opt for the $10 version which has 3 crayfish instead of 1, and additional pieces of meatballs! I decided to pair this with a classic bowl of white rice and it was just gratifying, to say the least. If you like, you can also opt for additional red grouper as well!

We also liked their Mackerel Slices delight which comes in the same beloved broth with 2 grey prawns and fresh mackerel slices. Daniel is exceptionally generous with the Spanish Mackerel slices. The freshness of the fish is evident in the sweet and tender flesh. Although we were a little lazy to peel the huge prawns, the crunchy and tasty prawns made the effort worthwhile. At $6, we felt that this bowl of soup offered more value for money unless you really want the crayfish. We also ordered a bowl of their crystal hor fun which comprises kway teow dressed in dark soya sauce and garnished lavishly with crispy shallots. For 50 cents, you can’t really go wrong – it is well-seasoned and delicious. Surprisingly, the crystal hor fun uses 6 different kinds of ingredients which makes this even more value for money! Since both the crystal hor fun and the rice are priced at 50 cents each, I’d go for the crystal hor fun any day.

Although the food prices are slightly higher than usual hawker stalls, the generosity and quality of the ingredients used will make you feel that the dish was worth every penny. 

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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