Padang Palace: Fit For An Emperor

Reviewed by : Deyana

Mr. James Chang, the owner of Padang Palace, is the founder of the Restaurant Association of Singapore, a World Chinese Food judge, the director of the National Chinese Food Production and Service…. the list goes on. A profile like that almost guarantees that Padang Palace lives up to its owner's reputation. Located in the elite, exclusive Singapore Recreation Club (SRC), this traditional Chinese restaurant is the only one in Singapore that serves the near-extinct Imperial Cuisine.

Upon entering in, diners will be greeted by the theme of a typical Chinese restuarant. Adorned with hues of red and pink with chinese calligraphy, it is nonetheless, inviting with a homely feel. The sunlight illuminating the restaurant through the window frames adds vibrance and warmth to the place, making it conducive for celebration of joyous occasions. At the same time, it serves as a window for a peek to the magnificent view of the Padang field which used to host many sporting events in the past bringing on a sense of nostalgia for diners.

Padang Palace's food incorporates taste and culture. There is a cultural, historical or philosophical significance to each dish, making the enjoyment of good food an educational experience. The Peking Duck ($50), for instance, was first prepared for the Chinese emperor in the Yuan Dynasty. Padang Palace's version is cooked in the latest German-made oven, resulting in sweet and crispy duck skin wrapped with delicate pancake. The restaurant also cooks the duck meat in another style of your preference, for no extra charge. Try the Peking Duck Meat Fried with Black Pepper, where the duck meat is chopped into tiny cubes and fried with light, fresh black pepper. The dish is then wrapped in lettuce to add fresh flavour that eases the oiliness of the deep-fried meat.

A must-try is the Juicy Steamed Dumplings, or Xiao Long Bao ($3.50 for a basket of 3). According to Mr. James Chang, a quality steamed dumpling will “look like a lantern when held with the chopsticks, and like a lotus when placed on the spoon”. Padang Palace's dumplings are like that, with soft but firm handmade skin. The dumplings are filled with chicken soup and minced pork. The soup has a rich aroma and flavour that complements the meat. To add even more taste to the dumplings, eat it with the provided condiment of fresh ginger shreds and light soy sauce.

Sample quality Cheong Fun (rice sheets), with a choice of the Cha Siew Cheong Fun (barbequed pork rice sheet) or Fresh Prawn Cheong Fun (both at $4.50 for 3 pieces). The Cheong Fun here sets itself apart for the usual fare. Handmade with silky rice sheets, stuffed with meat and covered in light sauce, it is salty unlike the sweet Cheong Fun you find in many eateries these days. While the Cheong Fun is less spectacular than the Steamed Dumplings, only because of the uniqueness of the latter, it is nevertheless top-notch.

For Dim Sum dessert, try the Korean Puff ($14 for 6 pieces), which is not served anywhere else. Warm and sweet, the skin of this puff is made entirely out of egg white, resulting in a soft and rich flavour. The puff is filled with red bean paste and coated with sugar powder. Both in presentation and in taste, the Korean Puff is appetizing even after a filling meal.

Service crew is attentive to refill your chinese tea on a regular basis. For diners who are in the mood for love or linger on the days of yore with a glimpse of the Padang field and the old supreme court, the service staff will gladly leave you in the state of reminscence.
For a step back in time to dwell on the glorious days of Singapore back in the 1970s, this will be the restaurant to dine with good old friends sharing some old memories together, or for family gatherings over some chinese cuisine.

Other Topics : Plastic Surgery, Self Employed, Finance