Prima Tower revolving restaurant is the only revolving restaurant in Singapore. Being established in 1977, they are located at Keppel Road, sitting on top of a grain silo, serving Beijing Cuisine as well as dim sum for lunch. Having visited 4-5 times here on Business Agenda, this place and her food had never failed to entice me.
Overlooking Vivocity and Cable Cars
Locating the restaurant may be a little tricky as a miss in a turn will make you go a big round to locate it. Since its located within Prima's premises, parking lots are rather limited. However, valet services are provided for diner, thus one do not have to get stress out of parking lots.
Once entering the lobby area, diners have to take the lift up followed by a flight of winding stairs to reach the 11th floor then escalator. Interior is in line with the old school traditional vibe with rosewood furnishing, fish tank, round tables with lazy Suzy and square tables. Atmosphere is like tuning into a time machine, going back in time into 1980s.
Interior of Prima Tower Revolving Restaurant
The entire one round of revolution takes about an hour and of course the best seats are by the side of the windows offering a panoramic view to the surroundings to the PSA and Sentosa Island.
Cranes of PSA
On our visit, we had the Menu 5 for 6 persons instead of ala carte.
Menu for 6 Persons
Shredded Scallops with Fish & Egg White is one of Prima Tower's Signatures. The dish was served with ingredients segregated, thereafter the server will perform the mixture of egg, egg white, fish and scallops in front of us.
Despite of the dish name in Mandarin that mentioned crab, there was no sign of crab as an ingredient. The combination of ingredients blend well into one another which is sweet and delighting to our palates, very suitable to start off our meals like this. To enjoy this starting dish, add some black vinegar and pepper for taste.
Yummy Serving of Shredded Scallops with Fish & Egg White
2nd dish on the menu was Fish Maw and Seafood in Thick Soup. Similar to the 1st Dish, we added vinegar and pepper for taste. The serving is prepared in personal potand the thick soup too, was fresh and refreshing.
Glistering Peking Duck will be parked by a side on a trolley waiting to be carved by the skillful waitress / waiter. If you are wondering where does the rest of the meat gone to after having its skin encased in the egg wrap. Well, the meat can be used as ingredients for other dishes such as fried rice.
We have ordered egg wraps and staff will fill the wrap with the crispy duck skin, spring onion and bean sauce.
Soon Hock Fish was served in Teochew style with light and tasty broth. The meat was tender and topped with garnishing like coriander and chilli stripes.
Another dish that struck me by surprise will be their stewed pork ribs that was served separately with buns. In Dialect, Hokkien language, we called this "Kong Bak" where by this braised meat was sandwich in between the pieces of fluffy buns. In this case, its more of pull pork. The meat was fork tender and easily fell off with little force asserted.
These pork meat was very flavorful in its generous serving of braised sauce with a few stalks of coriander to enhance its taste. Having said that, the pork was not greasy at all.
The buns that come in a set with the Stewed Pork are fluffy and looked different from the usual "flat pouches" kind of bun we had from else where. Instead, these came in shapes and had some lines patterns on the surface.
Soup was sweet and delighting with Chinese spinach, shredded scallops, wolf berries in superior broth.
An ending surprise with souffle balls encased with red bean stuffing. Even though it was fried, exterior was not greasy and amazingly soft. Initially we thought desserts was fish balls but the skin was soft, taste of egg white and chewy.
I love its texture, also given that the red bean stuffing was not too sweet.
And just this month, we visited in smaller group and ordered Menu 4.
A popular delicacy in a Chinese restaurant whereby sharkfin was flavored in stock. Soup was great with ingredients like Fish Maw, crab meat, fish and chicken.
Enhance the taste of the delicacy by adding black vinegar and pepper.
Similar to the previous menu, this staple item of Prima's is included. I just never get bored of having this signature dish of theirs.
Comparing to the Teochew Style Steamed Fish in the earlier visit, it seems like the cohort prefers this! Fish meat was portion out into the best equal sizes. The batter was soft, light and meat was tender.
Deep Fried Garoupa with Salt and Pepper 椒盐石斑
Given sweet sauce and salt pepper combination, I will prefer the former on my fish.
With Sweet Sauce
Likewise in this Menu, we are still having their Authentic Barbecued Peking Duck without fail, observing the servers skillfully carved the skin under the stressful eyes of ours.
Authentic Barbecued Peking Duck 烤北京填鸭
And this round, we have ordered the normal wraps for the Peking Duck instead of the egg wrap we ordered during the last round. The normal wrap ios
Peking Duck in Wraps
Braised Slices of Abalone topped the Broccoli. Sauce was savory but a tad starchy for me, not totally of my preference.
Brasied Slice Abalone with Broccoli 红烧鲍片西兰花
Ending our meal with a sweet Honey Dew Sago treat. As compared to the other menu, this is cooling and pretty ordinary to me.
Honey Dew Sago 蜜瓜西米露
For occasions, it will be best to bring visitors or your love one here for a meal. I would very much like to visit the blue hour to view the landscapes of Singapore over dinner.
Can you see Duxton Pinnacle?
Cant take my eyes away