Palm Beach Seafood Restaurant 棕榈滩 - Savour 65 years of Heritage

Palm Beach Seafood Restaurant 棕榈滩 traces its roots back to 1956, beginning as a pushcart on old Upper East Coast Road. Savour 65 years of heritage with a new menu of signature dishes from yesteryear – The 1956 Menu – now placed alongside the grand menu.

The 1956 Menu highlight includes:
Singapore Rojak 新加坡啰惹 ($12.00++) Creative presentation in a banana leaf ‘cone’ with a delightfully unique addition of century egg.

Stir-fried Mussels in Soy Bean Sauce and Sambal Chilli参巴青口贝(from $16.00++) Light yet flavourful dish packs familiar local flavours.

Deep Fried ‘Golden Phoenix’ with Spicy Sauce狮城开胃鱼 ($48.00++, 800g) Fresh water ‘Golden Phoenix’ fish is deep-fried to a golden crisp topped with house-made sauce served with a side of papadum.

Poultry Oyster Sauce Chicken 蚝油鸡 ($24.00++) Value-for-money whole organic Anxin chicken served in a giant steaming basket.

Signature items includes:
Crab Ala Singapura 狮城烧烤蟹 (Market Price, from 1kg) Grilled at 400 degrees Celsius with melted mozzarella, aged parmesan cheese, creamy French butter, salt and pepper

Fried Kang Kong with Cuttlefish鱿鱼蕹菜 M ($18.00++) and L ($28.00++) Tender cuttlefish and fresh Kang Kong, mixed with sweet sauce, chilli, and spicy dried shrimps, and complete with deep-fried shallots and nuts

King Prawn Soup玉露大虾汤 ($14.00++) features luxurious live lobster with vermicelli in a milky and tangy superior chicken stock

For a sweet finish, pick from a range of unique desserts

Orh-Nee 芋泥 ($4.80++) comprising yam paste, creamy pumpkin and sweet potato paste served warm with the classic gingko nut

Sweet Potato and Yam with Ice-cream鸳鸯香雪糕 ($6.00++) the restaurant’s special interpretation of Bubur Cha Cha – a contemporary, deconstructed version with the trademark sweet potato and yam cubes meticulously moulded, then topped with coconut ice cream and gula melaka sauce

Fried Durian 炸榴莲 ($6.00++) made with Mao Shan Wang that is crisp on the outside, while creamy and rich within.

NEW! Lunch-exclusive Pao Fan
Yuan-Yang Seabass Crackling Rice Soup 鸳鸯海鲈鱼泡饭 ($16.80++) This value-for-money option features fish cooked two ways – beautifully presented with a generous serving of crispy fried Seabass, alongside silky slices of the fish in a well-seasoned and refreshing seafood broth containing cooked rice, as well as crispy rice puffs and you tiao.

Location:

Palm Beach Seafood

1 Fullerton Road, #01-09

One Fullerton

Singapore 049213