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Park Palace takes you on an epicurean journey with authentic Cantonese specialties set amidst an ambience of warm reds and dark wood furnishings. An exclusive selection of Shunde dishes gives you a taste of traditional fare from this region in Guangdong province. continue reading
Opening Hours
11:30 - 14:30
18:30 - 22:30
Mon - Sun
11:30 - 14:30
18:30 - 22:30
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Alcoholic Drinks Available
Bring Your Own Wine (BYOW)
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Signature Dishes
Suckling Pig
Review (5)
For more reviews, visit www.ms-skinnyfat.comIt's the lunar new year season soon and that only means more feasting! I recently checked out the CNY offerings at one of the Park Hotel Group's properties, Grand Park City Hall. Award winning Park Palace has been lauded for it's authentic Cantonese gastronomy and this is about as traditional Chinese banquet style as it gets.We had the super luxe Imperial Five Treasures Golden Shunde Yu Sheng which is priced at an auspicious $888. So what goes into a yu sheng aka Chinese salad that costs this much? Abalone, Lobster, Geoduck Clam, Salmon and Hamachi, topped with Caviar and Fish Roe. Top that up with 24k gold foil and there you have it.In place of the traditional salad of radish, carrots, pickled ginger and pomelo, crispy fried vermicelli was used. Not the best substitute in my opinion unless you really love fried food. The crispy silver fish that was added had us fishing around for the treasured pieces. That said, I can see how this dish would appeal to middle aged Chinese businessmen.Toss toss toss! The massive yusheng feeds close to 30 pax. Order of the Imperial Five Treasures Golden Shunde Yu Sheng must be made at least seven days in advance. If not, go for the regular Yu Sheng with Salmon ($55/75), or with Abalone ($75/85).I gave the Shark's fin with Chicken wanton soup a miss because I don't support the shark's fin trade (I don't think you should too). Pen Cai, a flavorful meat, seafood and veg casserole braised in stock, is my favorite CNY dish. The Pen Cai with Nourishing Pig Trotters ($298nett for 6pax / $488nett for 10 pax) has three layers of 18 ingredients: Sliced Abalone, Sea Cucumber, Whole Conpoy, Prawn Balls, Roasted Duck, Roasted Pork Belly, Soya Chicken, Fatt Choy, Black Mushroom, Lotus Root, Broccoli, Radish, Beancurd Skin, Gingko Nut and Black Fungus. Hearty, comforting, delicious. The portion is very generous too. This dish is available for takeaway.Lobster Gems in Dual Style – Live Lobster sautéed with Fresh Lily Bulbs, Asparagus & Wolfberries, surrounded with Deep-fried Cheese Lobster Balls. I preferred the sautéed lobster as one would be able to taste the freshness of the meat. That said, oozy cheesy fried seafood can never go wrong.The Roasted Whole Suckling Pig ($255 nett) was stellar IMO. The style was served similar to Peking Duck. The combination of steamed skinny mantou, sweet sauce and crackly skin was just mind blowing. You could choose how you want the rest of the meat prepared. We had it roasted with the sweet sauce and it was juicy and delicious.Dessert was a wickedly rich fried durian parcel with decadently creamy and sore throat inducing durian flesh. Make sure you drink plenty of water or herbal tea after this one! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
As Chinese New Year approaches, we are on the lookout for the top epicurean offering in Singapore to share with our foodie readers. 2014 marks the year of Horse and as the Chinese saying goes "龙马精神", it is important to march into the New Year magnificently with a strong spirit and stride! It is the time of the year where Chinese restaurants each line up a suite of celebratory offerings that symbolises prosperity and happiness fit for reunions and lavish feasting with family, friends and business partners.While we search for the best venue to host our family's reunion dinner, we were attracted by the sheer extravagance of the festive menu offered by Park Palace at Grand Park City Hall. Lauded for its Cantonese gastronomy, the executive chef originates from Hong Kong and brings with him a highly desired set of culinary skills. Can this Oriental paradise live up to its name and impress us?Let the taste buds do the talking!Being shown into a partitioned part of the restaurant, it gives diners a sense of exclusivity and the intimateness presents a perfect opportunity to renew your kinship or friendship with family members or guests. Apart from the warm greetings received from the staffs upon arrival, the elegant presentation on the dining table highlights the exquisiteness to expect from the meal to come.Imperial Five Treasures Shunde Yu Sheng (乐宫五福顺德捞起 - 鲍鱼,龙虾,象牙蚌,黄尾鱼,三文鱼鱼生) - S$888/-What does Yu Sheng ("鱼生") really mean? For the benefit of those who are not familiar with the dish, Yu Sheng is actually interpreted as a homophone for the Chinese phrase "余生" which means an increase in abundance. As such, Yu Sheng is considered a symbol of abundance, prosperity and vigour. The signature Shunde Yu Sheng has a shimmering gold boost with gold flakes to make it a touch more premium.At an equally matching imperial price of S$888/++, this luxurious Yu Sheng boasts five prized treasures of the sea - abalone, lobster, geoduck clam, salmon and hamachi, topped with caviar and fish roe plated in the shape of cherry blossoms. It is positioned so as to represent the blossoming and reaping of fruits of success in the New Year!Apart from serving the usual sweet version of the Yu Sheng, Park Palace offers a uniquely savoury treat through this impressive-looking dish guaranteed to wow your guests. Instead of the traditional salad of radish, carrots, pickled ginger and pomelo, crispy fried vermicelli was used which provided the much desired texture. The savouriness of the dish derived from the fragrant peanut oil and light soy sauce drizzled sparingly, allowing the freshness of the prized seafood to come through to diners' palate. One could always request for additional light soy sauce to adjust to your preference. This is a stark contrast from the usual Yu Sheng dishes served in Singapore, which typically uses sweet plum sauce that may sometimes have a cloying sweetness which satiates one's appetite.The ingenious way to present the dish was to use crunchy silver fish in the tossing and to separately portion a generous serving of hamachi to each guest on the table. This ensures that everyone has an equal opportunity to be pampered in terms of culinary tasting. Personally, I felt that all respective seafood such as the abalone, geoduck clam were of prime freshness but what was particularly commendable was the hamachi. A seasonal favourite in Japan, especially in the colder months, it tends to have extra fat which makes it all the more salivating!Imperial Whole Roasted Suckling Pig (锦绣红袍 - 片皮全乳猪)One of the nicest necessities of a traditional Chinese feasting meal cannot do without the grace of a golden-brown delicious looking roasted suckling pig! The skin was very crispy and sliced to a uniformed thickness or thinness in this case! Highly palatable and certainly one of the favourites among the guests at the table!Double-boiled Pot of Fortune with Superior Shark's Fin, Chicken & Wanton (凤凰展翅 - 云吞鸡炖鲍翅)Tasting the broth for the first time gave me a very homely feeling. The beautiful Chinese technique of double-boiling involves steaming a covered ceramic jar with food placed inside and being covered with water. You could taste the essence of this slow-cooked soup which also involved fish maw among the other expensive ingredients such as superior shark's fin. The highly nutritious soup tasted rich and not overly strong which should suit the palate of the elderly and young. 男女老少都喜爱!I personally felt that the wrapping for the wanton tasted a little too starchy for my liking though this was compensated by the natural sweetness and crunchiness from the prawn.Auspicious Lobster Gems in Dual Style (彩龙吐珠 - 芝士龙虾球)This was one of my favourites among the dishes tried as I generally have a preference for varied textures, tastes and elements within the same dish. The live lobster was sautéed with lily bulbs, wood fungus and asparagus. Complementing the main was the deep-fried lobster balls with cheese. Enjoying it in one mouthful was divinely good as you could taste the natural sweetness from the live lobster coupled with the savouriness of the cheese as it explodes! The light batter coating the lobster ball was deep-fried to a delicious golden-brown colour and had a nice crisp and crunch texture to complement the tender yet bouncy lobster meat.Oven-baked Imperial Suckling Pig with Lemongrass (财源广进 - 香茅焗烤乳猪)From the same suckling pig served above, this oven-baked version had a beautiful and tantalising lemongrass fragrance and taste to it which was subtle yet sufficient to titillate one's senses. You would however need to dab on the sauce that settled to the base of the plate. My only complaint was that I had probably expected too much for the lemongrass flavours to be completely infused into the meat (like a lemongrass smoked version) as it was not strong enough to pack a punch. This was however my own expectations.The protein itself was tender, moist and juicy. Paired with the crispy skin atop, it would easily win the hearts and stomachs of many!Fortune-filled Reunion Pen Cai with Pig Trotters (聚宝满盆 - 合家大盆菜)One of the signatures of the Chinese New Year festive menu is this savoury pen cai with braised pig trotters. Stacked with three layers within the casserole hot pot, it comprised 18 luxuriant ingredients packed with decadent flavours. With delicacies such as dried scallops, abalone, pork belly and fish maw, this dish symbolises more than the auspicious beliefs of goodness but is also rich in collagen!Having been simmered for more than five hours on the stove, each of the ingredients was perfectly braised and cooked with a fragrant and viscous sauce to coat. The only drawback for me was that the pig trotters was a little stiff for my liking as I was expecting it to be more of the 'melt-in-your-mouth' tender. It was again a case of matching expectations.Golden Ingots of Good Fortune (一团和气 - 脆皮炸榴莲)While this was a favourite among the invited guests at the table with the nice crispy batter and premium durian puree on the inside, I struggled to find it being the best complementing dessert on a luxurious Chinese New Year menu. The various elements to this dessert were spot-on - the batter was light, deep-fried to a nice golden brown in clean oil; premium bitter-sweet durian puree that tasted rich; While the dessert was good as a standalone sweet treat, I would have imagined that a classic double-boiled bird's nest or hasma with red dates and goji berries might be a better fit and left the dining guests an impressive dining experience with all the luxury ingredients of Chinese cuisine. Apart from the roasted suckling pig, all the dishes tried are exclusively available during the Chinese New Year period which is on offer now till 14th February 2014. Overall, I felt that the service rendered was immaculate and the intended exclusivity for diners was definitely achieved. The quality of the food served was certainly deserving of its reputation of serving Cantonese gastronomy. For interested foodies, the pen cai and Yu Sheng are also available for takeaway orders.You may also wish to read this review at our website: http://www.makeyourcaloriescount.com/2013/12/sg-park-palace-chamber-of-oriental.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-09-08
Mid-Autumn is coming soon, and mooncakes are been sold all over the places. This year the office received a couple of boxes of mooncakes from the building management. The mooncakes is from Park Hotel Group, with the customer's company logo on. Wow! A specially made box. There is 4 pieces of baked mooncakes in each box. Inside the mooncake, it is filled with white lotus paste, as well as, egg yolk. The mooncake is tastes quite smooth and not too sweet. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
I was happy to receive an invitation from Grand Park City Hall for a Lunar New Year Lo Hei Lunch! I got to sample several dishes, including the Pen Cairosperity Flambé Pen Cai 合家团圆大盆菜In this pot of Pen Cai, you can find 18 luxuriant ingredients;Sliced Abalone, Sea Cucumber, Whole Conpoy (Dried Scallop), Prawn Balls, Roasted Duck, Roasted Pork Belly, Duck Web, Soya Chicken, Fatt Choy, Black Mushroom, Lotus Root, Broccoli, Radish, Beancurd Skin, Gingko Nut and Black Fungus with quality stock.For dine-in, before the Pen Cai is being served, the chef will flambe it with cognac to enhance the taste of the seafood.For more details and photos of this food tasting session, please visit my blog post at:http://www.ylyn-journal.blogspot.sg/2013/01/chinese-new-year-lo-hei-grand-park-city.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2012-03-20
We were invited to a chinese new year lunch by the company at Grand Park City Hall's chinese restaurant, Park Palace. Driving is expensive, and i recommend taking the mrt instead because the hotel is just a street down from one of city hall mrt's exits. The restaurant is located near the entrance facing penisular plaza.The first thing i noticed was the utensils. They were not cleaned and even after replacing the tea-cup twice I can still find stains on it. Decided not to use it after that. The food was average and serving time was slightly slow. Perhaps due to the fact that I was at a "free" lunch, the dishes were of lower quality and taste. the soup tasted un-spectacular and felt as if it was cornstarch and water. The prawn was not bad but a little too salty for my palate. The fish was good though and quite large.On the whole, the restaurant was of average quality but the service standards needs beefing up. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)