Food Review: Palm Beach Seafood Restaurant At One Fullerton | One Of The Oldest Seafood Restaurants In Singapore

Posted on October 5, 2021 by theRantingPanda in Food

The Place Opened since 1956 as a pushcart along old Upper East Coast Road, Palm Beach Seafood Restaurant has been at Fullerton Bay since 2014 and is one of the oldest seafood restaurants in Singapore after 65 years. The Fullerton Bay spots a contemporary interior and also alfresco seats if you prefer the Marina view, with a total seating capacity of 200.

The Food The restaurant sources seafood from around the region, cooking up to 50kg of South Australian lobsters, 150kg of prawns and 200kg of the best catches of fish on a weekly basis, in addition to five tonnes of Sri Lankan crabs monthly – the brand’s star dish, with 11 variations on the menu.

I started with the Singapore Rojak (S$12) which is uniquely served in a banana leaf ‘cone’ and the addition of century egg makes it different from other versions as well.

One of the dishes I enjoy here is the King Prawn Soup (S$14), where you get a tiger prawn with vermicelli in a milky and slightly tangy superior chicken stock made with evaporated milk, dried orange peel, Jin Hua ham (Chinese cured meat), chilli oil and lime juice. Comforting flavours here which reminds me of a luscious prawn noodle dish.

The Deep Fried ‘Golden Phoenix’ with Spicy Sauce (S$48/800g) is a twist on the classic Sweet & Sour Fish which features the deep-fried to a golden crisp, topped with a house-made sauce. Interestingly, the fish is also served with a side of papadum.

Other dishes I had include the Stir-fried Mussels in Soy Bean Sauce and Sambal Chilli (S$16/400g) and Fried Kang Kong with Cuttlefish (S$18).

The Oyster Sauce Chicken (S$24) is a whole organic Anxin chicken served in a giant steaming basket. The overall flavour is a tender chicken meat finished with a touch of five spice powder, pepper and salt.

For crab dish, try the Crab Ala Singapura (Market Price, from 1kg) where the crab is charcoal-grilled with melted mozzarella, aged parmesan cheese, creamy French butter, salt and pepper. It is like a cheese crab flavour though not too overpowering, and I find it quite a unique take on a crab dish.

If you order the Palm Beach Signature Chilli Crab, there is an option to go with French Loaf (S$5) instead of the usual fried ‘mantou’.

Available only for lunch, the Yuan-Yang Seabass Crackling Rice Soup (S$16.80) is quite value for money and it features fish cooked two ways – crispy fried Seabass and fish slices in a seafood broth containing cooked rice, as well as crispy rice puffs and ‘you tiao’.

For dessert, there are options like the Orh-Nee (S$4.80), Sweet Potato and Yam with Ice- cream (S$6) that is the restaurant’s special interpretation of Bubur Cha Cha with coconut ice cream and gula melaka sauce; or Fried Durian (S$8) made with Mao Shan Wang.

Rants Skip the tough French Loaf and go for the fried buns instead to go along with the chilli crab sauce.

Will I Return Again? As the only seafood restaurant in the Fullerton Bay CBD precinct, this is an ideal spot for a seafood feast where you will find familiar Singaporean flavours.

This was an invited tasting, though all opinions expressed are our own.

Make your reservations instantly at Palm Beach Seafood Restaurant here.

TheRantingPanda says:
Taste bud: 3.5/5
Hole in the pocket: 4/5
Ambience: 3.5/5
Overall Experience: 3.5/5