I am glad that The Pelican Seafood Bar & Grill is still around after I first visit the restaurant two and half years ago. With new Chef Jonathon Sparber on the helm, the restaurant has introduced a new Raw Bar, The Pelican Boil and some new creations on the refreshed menu.
We started having a few items from the raw bar. First was the Scampi ($18), that is served half cooked, just lightly torched on the surface. The sauce is made from the essence of the seafood and butter. Dip the scampi into the sauce to get a burst of sweetness and smokiness, together with a contrast of textures playing in the mouth.
Trout Roe Brioche 4/5
This is a first for me, eating a whole pile of Trout Roe Brioche ($18) that was a popping celebration. The darker coloured roes are marinated in red wine vinaigrette and beetroot while the other is the natural roes. I was initially worried that it will be very salty but it turned out otherwise and even has a firmer bite.
Next is the Scallop with Shaken Rice Dressing ($18) served with a splash of fragrant citrus dressing. This is probably my least favourite as I felt that it did not really bring out the character of the main ingredient.
Cream of Corn 4.5/5
The most value for money dish should be the Cream of Corn ($18). It comes with a whole teapot of soup. In addition, there is polenta and mussels. The portion is as good as a main itself. The soup itself was the highlight with its subtle sweetness from the addition of mussel jus to lift the flavour while the rest of the ingredients carried the whole dish to the next level.
Raw Bar Special, Oyster 3.8/5
From the raw bar special, we have these huge Oyster ($18 each) paired with beetroot. It is an interesting choice to use beetroot. However I find the earthy flavour of the beetroot did not go well with the oyster. I preferred to consume the oyster on its own.
The Pelican Platter 4.2/5
Not to be missed is The Pelican Platter ($138) which is good for 2-3 pax. The daily selection of raw oysters and clams, steamed whole lobster, crab & prawns and mussels on ice allows the appreciation of the freshness to the fullest.
Poached Lobster 4.5/5
Another dish I enjoyed very much is the Poached Lobster ($28). The lobster is poached in a vegetable stock and served on a bed of fennel and avocado dressing. The bouncy texture coupled with the freshness and sweetness of the crustacean is simply luxurious for the palate.
Old Fashioned Crab Cakes 4.2/5
One of the best sellers at The Pelican is their Old Fashioned Crab Cakes ($24). I was told that they sold about 300 of these in a week. Unlike other restaurants that deep fried their crab cakes, the version here is baked. Besides the fresh crab meat, the ball shaped delicacy is accompanied with many different layers of flavours within the encapsulate.
Glacier 51 Toothfish 4/5
The Glacier 51 Toothfish ($45) is another new introduction to my palate. The fish is topped with a layer of brioche crust and served with olive, saffron, corn sauce and kailan. Looked similar like cod fish but toothfish is less oily and has a firmer texture.
Homemade Ice Cream 3.5/5
For dessert. I got to tried the Homemade Ice Cream ($5). Do check with the service staff what are the flavours available. We had the Liquorice Ice Cream which was acquire for me. Chef recently came back from European and bought some liquorice and decided to make them into ice cream. There was also the Sour Cream and White Wine Ice Cream which is more pleasant to my palate, having a yogurt like taste.
Whoopie Pie 4.2/5
Last but not least is the rich Whoopie Pie ($16) which is chocolate heaven to any chocolate lover. To me this is their signature dessert which is a must try. However, it is better to be shared as it is really rich.
I am glad that I have the chance to go back to The Pelican to check out Chef Jonathon's cooking and his refreshed menu. I like how he uses basic ingredients to make them into a delicacy as well as not wasting any of the ingredients but instead incorporating them into the creation of other dishes.
The Pelican Seafood Bar & Grill
1 Fullerton Road
Tel: +65 64380400
Nearest MRT: Raffles Place (EW Line, NS Line)
Mon-Fri: 12pm - 3pm, 6pm - 11pm
Sat: 12pm - 11pm
(Closed on Sun)
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes. [Map]