Palm Beach Seafood Restaurant @ One Fullerton - Savour Signature Dishes With 65 Years Of Heritage

From a pushcart at old Upper East Coast Road to a notable seafood restaurant at One Fullerton, Palm Beach Seafood Restaurant is now into its 65th year. Indeed, it is quite a milestone. Perhaps the best way to commemorate that is by bringing back the beloved dishes that have won the hearts of many over the years. With the launch of The 1956 Menu, customers can now look forward to popular dishes dated way back from 1956 made with the same traditional recipes fine-tuned over the years.

Singapore Rojak 4.5/5

To start, we had Singapore Rojak ($12) and Fried Kang Kong with Cuttlefish ($18). The rojak was really delicious with just the right amount of its propriety sauce coating the various ingredients - ginger flower, shaved pineapple, cucumber, turnip and mango, along with beansprouts, tau pok (tofu puffs), and youtiao (dough fritters). The quintessential crushed peanuts were well roasted, adding a good dose of nuttiness to the sweet fruits. I do like the addition of century egg too, which was somewhat creamy and funky in a good way.

Fried Kang Kong with Cuttlefish 4/5

Fried Kang Kong with Cuttlefish ($18/$28) - A combination that has always appeared odd to me suddenly make sense in this chilled version. This appetiser was pretty delightful mixed with sweet sauce, chilli, and spicy dried shrimps and complete with a handful of deep-fried shallots and nuts. Slightly less sauce would have been even more ideal.

Seafood King Prawn Soup 4/5

Next up was the Seafood King Prawn Soup ($14). Using the same broth as the restaurant's award-winning Coco Lobo that features live lobster with vermicelli in a milky and tangy superior chicken stock, this is a pocket-friendly variant of using a succulent tiger prawn. The star is still the well-loved broth made with evaporated milk, dried orange peel, Jin Hua ham (Chinese cured meat), chilli oil and lime juice. It is pretty close to the taste of Tom Yum but less piquant.

Deep Fried ‘Golden Phoenix’ with Spicy Sauce 4/5

A varied version to the classic dish of Sweet & Sour Fish - Deep Fried 'Golden Phoenix' with Spicy Sauce ($48/800g) - deep-fried freshwater 'Golden Phoenix' fish topped with a house-made sauce made which was fiery and tangy with red chilli padi, tamarind paste, sour plum and freshly juiced lime. The fish was meaty, allowing it to carry the sauce well. The papadum at the side didn't quite serve any purposes though.

Stir-fried Mussels in Soy Bean Sauce and Sambal Chilli 3/5

As for Stir-fried Mussels in Soy Bean Sauce and Sambal Chilli ($16/$32), I thought the sauce was a tad too heavy for the mussels.

Oyster Sauce Chicken 4.5/5

One of the must-order dishes from the 1956 Menu is this Oyster Sauce Chicken ($24). Using a whole organic Anxin chicken, the chicken is brushed in dark soy sauce and deep-fried till golden brown, then stuffed with stir-fried chives, garlic and lard before steaming it for 50 minutes in aluminium foil with oyster sauce, sesame oil and Hua Diao wine. The texture of the chicken was wonderfully fork-tender.

Crabs Crab Ala Singapura 4.8/5

Of all the crab dishes I have tried, this Crabs Crab Ala Singapura (Market Price) is one of the most outstanding. The award-winning dish is charcoal-grilled at 400 degrees Celsius with melted mozzarella, aged parmesan cheese, creamy French butter, salt and pepper. Unlike some, which I find too rich and creamy or cheesy, the use of both melted mozzarella and aged parmesan cheese strikes a balance in flavour and creaminess. I like that it was savoury more than sweet and that the creaminess was lifted and sharpened by peppery nuances.

Yuan-Yang Seabass Crackling Rice Soup 4/5

You can also drop by for a sumptuous lunch with the restaurant's latest Lunch-exclusive Pao Fan menu available for lunch between 12pm and 230pm. We tried the Yuan-Yang Seabass Crackling Rice Soup ($16.80) featuring fish cooked two ways – a serving of crispy fried Seabass, alongside silky slices of the fish in a seafood broth containing cooked rice, as well as crispy rice puffs and youtiao. For such a portion and the quality of the fish, this is one of the best lunch deals that you can ever get.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Palm Beach Seafood Restaurant
One Fullerton
#01-09, 1 Fullerton Road
Singapore 049213
Tel: +65 63368118
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours
Daily: 12pm - 230pm, 530pm - 1030pm

Direction:
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]

Ebi Bar @ Cuppage Plaza - New Mod-Sin Noodle Bar

Ebi Bar at Cuppage serves up its modern take on Singaporean prawn noodles with its specially concocted prawn broth and handmade noodles. The menu includes some of our favourite side dishes, but with an added touch of fanciness to make it their own.

Signature “Chao Da” (Charred) Ebi Noodles 3.8/5

Ebi Bar's unique take on our local prawn noodles is this Signature “Chao Da” (Charred) Ebi Noodles ($14.90), served with a pair of charred prawns and slices of chicken roulade. As the main selling point of Ebi Bar, the broth didn't disappoint with its deep rich prawn flavour, and I love how savoury it tasted. The chicken roulade slices laced with charred skin were beautifully tender, and the noodles were springy with a nice bite. It was a pity that the prawns, however, were slightly overcooked and not appropriately deveined either.

Signature “Chao Da” (Charred) Ebi Pao Fan 3.8/5

There's a new item on the menu - Signature “Chao Da” (Charred) Ebi Pao Fan ($18.90), which I thought works even better with the flavourful prawn broth. The rice was plump with a bite, with added rice crisp for texture and crunch. The rice soaked up the broth well, and every mouthful of the rice and the broth was truly enjoyable.

Truffle Broth Booster, Mala Broth Booster, Miso Broth Booster

You can also amp up your dish with “Broth Boosters” - Mala ($1.90), Miso ($1.90) and Truffle ($2.50). The Mala Broth Booster adds a layer of peppery aroma to the broth. At the same time, the Miso Broth Booster enhanced the savouriness of the broth, akin to the ramen miso broth. I don't suggest going for the Truffle Broth Booster at all, which was too overpowering.

Crispy Fried Chicken in Salted Mackerel Marinate 4/5

There are a couple of interesting sides to complete your meal. Crispy Fried Chicken in Salted Mackerel Marinate ($6.90) is its take on Har Cheong Gai. Each morsel made from chicken thigh was pretty juicy, and the best bit was the crisped chicken skin.

Chilled Tofu with Homemade Sauce 3.5/5

Ah Ma’s Achar Gone Fancy 3.5/5

I enjoyed the simple dishes on the menu, such as the Ah Ma's Achar Gone Fancy ($5.90) and Chilled Toufu with Homemade Sauce ($4.90). The achar with jellyfish is exceptionally crunchy, while the chilled tofu with cold sweet and savoury sauce is very appetising. Unfortunately, the portion was a tad too little.

Ebi & Vege Crispy Fritter 2.5/5

As for the Ebi & Vege-Crispy Fritter ($5.90), I reckon the batter requires a bit of work to be less greasy and stay crisp for a longer period.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Ebi Bar
Cuppage Plaza
5 Koek Rd
#B1-21
Singapore 228796
Tel: +65 89221284
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sun: 11am - 1030pm
(Closed on Mon)

Direction: 
1) Alight at Somerset MRT station. Take Exit B, C or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Dine At Home During Phrase 2 Heighten Alert - Kibar Japanese Grill + Bistro

Singapore is having another semi lockdown known as Phrase 2 Heighten Alert. One of the measures is that we are not allowed to dine in at all food establishments. Hence we are back to takeaway and delivery again, just like the circuit breaker period last year. One of the restaurants which impressed me with the yummy food is Kibar Japanese Grill + Bistro, located at Changi Civil Service Club. It is a restaurant under the radar, and I am glad to discover this hidden gem.

Miso Yuzu Corn 4.8/5

Kibar is an all-day bistro serving modern French and Japanese fusion in the day. It transforms into a bar for modern Japanese tapas-style dining in the evenings. The first item I tried is the Miso Yuzu Corn. Discounting that the food needs time to travel from the far East to my home in the West still impressed me. The grilled corn coated with Japanese seasoning is so good and sweet. I thought Mexican seasoning is the best to complement the corn, but this has changed my mind.

Truffle Portobello Katsu 4.5/5

The other fantastic starter we had is the Truffle Portobello Katsu. I love how the kitchen team elevated the enjoyment of the earthy and juicy mushroom, giving it a crusty coat.

Roasted Chicken stuffed with Truffle & Wild Mushroom Rice 4.2/5

AAnother beautiful item on the menu is the Roasted Chicken stuffed with Truffle & Wild Mushroom Rice. The roasted chicken is tender and juicy with golden-brown skin. It is also stuffed with fragrant Japanese rice, truffle and mushrooms. It can be a meal on its own

Iberico BBQ Spare Ribs 4.2/5

I am not sure I can fault any dish from Kibar. Cooked to fork-tender is the Iberico BBQ Spare Ribs. The ribs are marinated in Suntory black ale, grilled over binchotan for a smokey and malty finishing.

Snow Crab Leg Seafood Pao Fan 4.5/5

Last but not least, a must-try is the Snow Crab Leg Seafood Pao Fan. The broth is packed with depth and crustaceans robustness. Besides the snow crab leg, there are clams, prawns, cabbage and rice.

Kibar Japanese Grill + Bistro is availabe for both self-collection and islandwide delivery. To order, you can visit https://order.kibar.sg/


Kibar Japanese Grill + Bar
Changi Civil Service Club
Block B
2 Netheravon Road
Singapore 508503
Tel: +65 82282640
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Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - An Impressive Cantonese Fare Complemented By Sichuan Favourites

Si Chuan Dou Hua at PARKROYAL on Kitchener Road has undergone a makeover with a refreshed look. Helmed by Executive Cantonese Master Chef Leung Wing Chung with over 40 years of Chinese cuisine experience, he has also put together an impressive selection of new Cantonese-style creations alongside comforting Sichuan favourites for the refreshed menu.

Exotic Garden with Black Truffle in Osmanthus Sauce 4.2/5

I was a little surprise when the Exotic Garden with Black Truffle in Osmanthus Sauce ($98/$148) was served. Though it is a Lunar New Year Lo-Hei dish, it is sough-after all year round. Hence the chef decides to put it permanently into the menu. The salad dish comes in an abundance of fresh vegetables accompanied by a medley of truffle oil, black truffle sauce and osmanthus sauce. The addition of brown and white rice puffs and homemade crispy soybean crumbs provides the additional texture on top of the freshness.

Steamed Eel with Pumpkin 4.5/5

A beautiful dish on the menu is the Steamed Eel with Pumpkin ($22). This is my first time having eel steamed like Cantonese steamed fish finished with superior soy sauce. Chef even ups the ante by perching it on top of a steamed pumpkin, crowned with a mix of homemade crispy soybean crumbs, conpoy, sakura ebi and ebiko.

Stir-Fried Sliced Pork with Leek in Spicy Sauce 4/5

Besides the Cantonese fare, Si Chuan Dou Hua is known for their Sichuan cuisine. We had the traditional twice-cooked Stir-Fried Sliced Pork with Leek in Spicy Sauce ($22/$33/$44). The pork belly is simmered, sliced and stir-fried with hot bean and broad bean pastes, garlic and leek. It is hard to resist asking for a bowl of steamed rice to go with the dish.

Signature Beancurd Medley 4.5/5

An impressive dish that I adored is the Signature Beancurd Medley ($26/$39/$52), consisting of a homemade beancurd and deep-fried purple rice tofu, topped with homemade minced meat sauce. The presentation looks like a tower (deep-fried tofu) above a group of white cloud (beancurd).

Duet of Traditional Crispy Chicken 4/5

A rarity in Chinese restaurants is the Duet of Traditional Crispy Chicken Stuffed with Glutinous Rice, Goose Liver and Waxed Meat ($88). The classic Cantonese dish requires an elusive combination of skill, patience and passion for achieving ideal crispiness. Done in two ways, the roulade is stuffed with glutinous rice, brown rice, pearl white rice, peanut, sweet corn, chicken, chicken liver and goose liver wrapped in a wafer-thin layer of skin and meat. Complementing the rendition are neat parcels of the same five core ingredients and waxed meat done like claypot rice, rice and meat mixture is compressed with chicken skin and roasted.

Crispy Brown Rice with Two-Head Abalone in Superior Stock 4.5/5

The Crispy Brown Rice with Two-Head Abalone in Superior Stock ($78) is a fitting finale to a sumptuous dinner. A piping hot superior stock is poured into the claypot of brown, pearl and white rice puffs by the staff at tableside. Following that, scallops, prawns, sakura ebi, conpoy, preserved vegetables, cooked white rice, coriander and spring onion are added. Slices of braised 2-head abalone are served with the pao fan for a gratifying finishing with a luxe factor.

Osmanthus Jelly with Almond 4.2/5, Homemade Purple Rice Bean Curd with Red Bean 4/5

Wrapping up our dinner is the Osmanthus Jelly with Almond ($6.80 for 3pc), an exquisite version of the popular almond beancurd encased within an osmanthus konnyaku jelly. We also had the Homemade Purple Rice Bean Curd with Red Bean ($6.80). It is a pretty-in-purple version of their silky smooth beancurd.

I have visited Si Chuan Dou Hua at Beach Road numerous time for its Sichuan cuisine, and all the while I thought Si Chuan Dou Hua at Kitchener Road served the same menu. Actually, there is a difference with the Kitchener Road, focusing on Cantonese cuisine, and I have to say I am really impressed with the dishes here. 

Note: This is an invited tasting.


Si Chuan Dou Hua
PARKROYAL on Kitchener Road
181 Kitchener Road
Level 3
Singapore 208533
Tel: +65 64283170
Facebook
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 930pm

Direction: 
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Famous Pao Fan (一泡而红) @ Jalan Sultan - Lobster Pao Fan For $16

Pao Fan is a dish that is only served in Chinese restaurants, has now made its way into the neighbour food centres and food courts. Actor Chew Chor Meng has recently opened Famous Pao Fan (一泡而红), offering the dish at an affordable price. Actor Chew Chor Meng is not new to the F&B scene, having successfully opened 888 Mookata and The Famous Zhou. There are a total of 7 variety of Pao Fan in the menu with a selection of side dishes.

Lobster Pao Fan 3.8/5

The signature is the Lobster Pao Fan ($16) which comes with half a lobster, clams, fried egg and crispy rice puff. The broth is the light and refreshing, unlike those that come with a rich crustacean flavour usually served in a Chinese restaurant. I understand from the Chew Chor Meng, the savoury broth is boiled for hours that consists of pork bone, chicken and prawn. By the way, the lobster pao fan has limited quantity daily.

Kurobuta Pork with Lala Pao Fan 4/5

Chew Chor Meng was sharing with me that his favourite is actually the Kurobuta Pork with Lala Pao Fan ($8). I can't agree more. I find that the sweetness of the kurobuta pork gives the broth that extra lift in flavour, complemented by the clams.

Fried Red Grouper with Lala Pao Fan 3/5

Double Fish Pao Fan 3.5/5

For the fish porridge lovers, you may want to try either the Fried Red Grouper with Lala Pao Fan ($6) or Double Fish Pao Fan ($6). Personally, I prefer the double fish pao fan over the fried red grouper pao fan. The red grouper is a little dry for my liking. The double fish pao fan fish meat is moister. 

Fresh Prawn with Sliced Fish Pao Fan 4/5

The other favourite of mine is the Fresh Prawn with Sliced Fish Pao Fan ($6). The sweetness from the prawn further enhanced the broth for a more satisfying enjoyment.

Fried Tofu, Luncheon Meat, Prawn Roll 3/5

Last but not least, you can complete your meal with some side dishes. Available on the menu is Fried Tofu ($3), Luncheon Meat ($3) and Prawn Roll ($4). It is nothing extraordinary, though.

For a bowl of pao fan starting from $4.50, this is definitely a steal. I was hoping that the pao fan is more generous with the accompanying ingredients as there was a lot of rice. I actually ended up eating plain rice with the broth as there were not many ingredients for me to finish the bowl of rice with. I understand cost is a factor, maybe the stall can consider the option of adding marinated minced pork at an extra cost. I think it can also help to enhance the broth.

Note: This is an invited tasting.


Famous Pao Fan (一泡而红)
Sultan's Kitchen Food Court
100 Jalan Sultan
#01-06/07
Singapore 199001
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1030am - 830pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to City Gate. Turn right onto Jalan Sultan. Walk towards the taxi stand at Golden Sultan Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Jumbo Seafood @ Ion Orchard - Newest And First Outlet At Singapore's Premium Shopping Belt

Mentioned Jumbo Seafood and one will associates the restaurant with its signature Chilli Crab. The local brand has recently opened its newest and first outlet along Orchard Road at Ion Orchard. The restaurant offers new and exclusive dim sum and live seafood signatures with a panoramic view of the city.

Prosperity Salmon Yu Sheng 

In conjunction with the Lunar New Year, one can order the Prosperity Salmon Yu Sheng ($58/$88) to toss to a year of prosperity and abundance. Guest can also choose to add on sliced abalone for an additional $48. The yu sheng is available from 21 Jan to 19 Feb 2019.

Diners can look forward to new dim sum and high tea delights at the Ion Orchard outlet. It is available from 1130am to 330pm on weekdays, as well as weekends and public holidays from 230pm to 530pm.

Pan Fried Jumbo Chilli Crab Buns 3/5

Baked Jumbo Chilli Crab Puffs 4/5

Another first for Jumbo Seafood is incorporating their signature chilli crab into the dim sum menu, offering bite size portions. The soft and fluffy Pan Fried Jumbo Chilli Crab Buns ($8.80) is stuffed with delicate crab meat in a sweet and spicy chilli crab gravy. The Baked Jumbo Chilli Crab Puffs ($8.80) on the other hand features a flaky and buttery puff pastry.

Chilli Crab Meat Sauce with Sliced Fried Mantou 4/5

For those that does not plan to order the whole chilli crab and yet still want to savour the dish, guest can consider the Chilli Crab Meat Sauce with Sliced Fried Mantou ($16.80). The great thing is it comes with de-shelled crab meat in the sweet and spicy chilli crab gravy. It even comes with fried mantou to fully enjoy the chilli crab gravy.

Geoduck Clam Blanched with Superior Stock 4.5/5

From the dim sum menu, we moved on to the seafood section. We have the Geoduck Clam ($18.80 per 100g). The superior stock is brought to a boil before the sliced geoduck glam is blanched in it. Besides appreciating the sweet and crunchy texture of the geoduck clam, one gets to drink a comforting and flavourful bowl of superior soup.

Crispy Fried Cod Fish with Nonya Sauce 4/5

An exclusive dish at Ion Orchard outlet is the Crispy Fried Cod Fish with Nonya Sauce ($22). The highlight is the nonya sauce that has a tantalising tang which goes very well with the crispy fried cod fish.

Cod Fish Otah in Coconut 4/5

Another cod fish item on the menu is the Cod Fish Otah in Coconut ($16.80). This is the premium version of the local otah using the cod fish. The steaming of the otah in the coconut husk, gives it a hint of fruity flavour on top of the rempah and lemongrass aroma.

Cheese Baked Mentaiko King Prawn 3.5/5

I always feel that progression is always needed in F&B to keep up with the change in palate. The Cheese Baked Mentaiko King Prawn ($16) incorporates both Western and Japanese influences into the traditional seafood offering at Chinese restaurants. While the flavour may come across a bit too rich and intense for me to appreciate the main ingredient, I can understand this may be well received by the younger generations which have a liking for stronger flavours.

Chinese Chives Stir Fried with Minced Garlic 3.5/5

Homemade Beancurd and Mixed Seafood Braised with Abalone Sauce 4.5/5

Besides dim sum and live seafood dishes, Jumbo Seafood also offers homely dishes such as the Chinese Chives Stir Fried with Minced Garlic ($11/$14/$21/$28) and Homemade Beancurd and Mixed Seafood Braised with Abalone Sauce ($14/$18/$27/$36). Chinese chives have been a common greens served in Chinese restaurant in recent times, and it is well received for its clean taste and crunchy texture. As for the homemade beancurd, it is not those silky type but layers of beancurd skins. What I love is the delicious abalone sauce with fermented soy beans that elevated the whole enjoyment.

King Prawns and Fragrant Rice in Rice Seafood Broth 4.5/5

Not to be missed at Jumbo Seafood is their Pao Fan - King Prawns and Fragrant Rice in Rich Seafood Broth ($38). The crispy rice grains is added into the piping hot prawn broth rendered by simmering prawn shells for several hours. Comes with fresh huge king prawns, this is an umami-rich gastronomic treat. The price is also very reasonable. There is even a more lavish version in the Live Boston Lobster and Fragrant Rice in Rich Seafood ($78).

The 160-seater space at Jumbo Seafood Ion Orchard caters to gatherings of small, intimate scales, as well as larger groups and get-togethers. Private dining rooms, with the option of adjoining ones for bigger events, celebrations, and corporate functions, are also available with prior reservation. Probably the first in Singapore, I also noticed the new range of sizing portions for its dishes. It now has extra small portion, a new additional to the usual small, medium and large portion for dishes.

Note: This is an invited tasting.


Jumbo Seafood
Ion Orchard
2 Orchard Turn
#04-09/10
Singapore
Tel: +65 67373435
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 330pm, 6pm - 103pm
High Tea (weekend, PH): 230pm - 530pm

Direction: 
1) Alight at Orchard MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]