Palette Restaurant & Bar @ Capitol Piazza | City Hall, Singapore
Thursday, October 01, 2015
BreadTalk Group brings you new innovatory multi-brand dining
concept, Palette Restaurant & Bar. Sink yourself in the causal-chic
Euro-Peranakan interior, in a spacious dining hall that seats up to 420 pax. With the extensive flavours from a specially-curated list of ten Asian speciality
food brands. You will be spoilt for choices with over 400 items on their
digital menu through an iPad. Conveniently housed at B1 of Capitol Piazza, the theatre kitchen
lining the perimeter of the restaurant showcase its vibrant displays of fresh
ingredients, it is more than just a feast for your taste buds but also for the
eyes.
Cocktails and desserts are brought to you by 90 Gastro Bar, where
they serve exclusive versions of Singapore-inspired tipples and a revolutionary
of modernised local desserts. On top of a widespread of wines, beers and hard
liquor, they also focus on designing drinks that will trigger a wave of
nostalgia among Singaporeans.
Each cocktail signify a signature that links back to the history
of Capitol, such as
Musical Express | $17
- pandan and banana-infused rum, boiled pandan syrup, banana liqueur and milk. It represented the locally-produced show by Johny Young that features local
celebrities and semi-pro performers at the Capitol back in 1967.
Whereas the number of seats in the Capitol Theatre is represented in
1686 | $17 - grapes and
raspberry-infused gin, elderflower liqueur, lavender syrup and lychee syrup.
Last but not least, a nod to the cabaret screenings previously
shown at Capitol,
Cabaret Oasis | $17
- a sparkling concoction of brandy, pink guava juice and soda.
For non-alcoholic drinkers, there are also other choices like this Bandung | $3 - a creamy and fizzy soda version of the classic bandung that sure to freshen and cleanses your palette.
Huat Huat BBQ has been around for 14 years and they are known for
their BBQ chicken wings. From the selection of ingredients and marination process,
to the actual barbequing of the chook, they believe in serving it with
consistency.
Huat Huat BBQ Chicken Wings | $12 for half a dozen | $21 for one
dozen - little did you know, the chickens are imported from USA and Europe. The
chicken wings are marinated with Chinese rose wine giving it the subtle
sweetness in the meat, barbequed and paired with a zingy chilli sauce.
Bringing you the authentic taste of Indonesia using the tradition
recipes originated from Padang, Bali and Java. Indochili serves a comprehensive
menu of Indonesian and Info-Peranakan dishes, and to attain their flavour to
the fullest, they makes their own spice blends with raw ingredients which they
sourced from Indonesia.
Sate Ayam Madura | $8.80 for 5 pcs - grilled chicken skewers with homemade peanut jan and crushed peanuts, kecap manis (Indonesian sweet sauce) and fried shallots
Topped the menu would be the Tahu Telor | $9.80 - blocks of deep-fried tofu blanketed in crispy
fried egg. This is my first time trying it, and I'm in love with it!
Started with just a handful of workers to over hundreds, Ah Koong Restaurant
operates five restaurants and a manufacturing facility in Malaysia today. From
a Johor Bahru-based establishment, they are expanding it to Singapore bringing
you its preservative-free fishballs and crispy skinned fried fishcakes.
Fried Fish Cake | $4.90 - crisp-skinned fish cake made from ikan
parang (wolf herring) fish paste
Another highly recommended dish, Fishball Noodle (Dry) | $7.90 -
Malaysian-imported yellow thick noodles with umami black sauce, their signature
fishballs and sliced fishacake, minced pork and fried shallots. Other types of
noodles: kway tiao, rice vermicelli, mee pok and mee kia.
The noodle is slightly too salty for my liking, but the fishball and fishcake are great though.
A street-food favourite from Yong Xin, famous for their Fried Hokkien
Mee. The recipe came with 16 years of tough training, that’s what keeps the
queues of returning customers just to show how successful they are in retaining
customer’s tastebuds.
Fried Hokkien Crayfish Mee | $15 - yellow noodles and thick
vermicelli wok-fried in prawn stock, topped with steamed crayfish
Ah Yat
Seafood Kitchen is a renowned Hong Kong brand, residing in more than seven
countries. Reaching out to more Hong Kong style dishes and offering set meals
for one or two diners, roast meats, dim sum, congee, noodles, and live seafood.
Ah Yat is also known for its abalone and hence incorporating it into their
dishes.
Noodles with
Abalone | $18 - thin yellow noodles with Ah Yat’s proprietary signature abalone
sauce; a top-secret recipe created over 40 years ago, abalone and sea whelk.
Balestier
Bak Kut Teh, the reputable brand which extends its hearty bowls of bak kut teh,
braised pig trotter and innards.
Pork Ribs
Soup (Premium) | $9.50 meaty loin rib bones simmered in peppery herbal broth
for hours until tender and deeply flavoured. It is then balanced with herbs,
spices and pepper. Best eaten with a bowl of white rice and with pieces of
freshly-fried dough fritters. Nothing over the top about this dish.
Another Hong
Kong brand by Hok Kee, a family-managed business which specialises in stewed
beef and tripe, shrimp wontons and salted chicken congee. With the overwhelming
response from patrons, no wonder they are titled as the ‘Ten Best Delicacies in
Yuen Long, Hong Kong’ since 2000. Their signature dish, Braised Beef Brisket
Noodles took 60 years of endless experimentation and improvement
Their signature
dish, Braised Beef Brisket Noodles (Dry) | $9 - beef brisket braised for 2.5hours
in a thick gravy blend of 10 spices (including cinnamon, cloves, pepper and star
anise), and served with homemade dried chilli oil.
Wonton Soup
| $8 - handmade bite-sized parcels of shrimp, lean pork, pork fat and a ‘secret
ingredient’ - flatfish, served in prawn and pork broth. Love the bits wrapped in the wontons where you can almost see what the ingredients are.
A melting pot
of irresistible Nanyang flavours brought to you by Little Nanyang. Introduced
in Food Republic Hong Kong in 2013 serving Nanyang gastronomy, and now coming
with a fresh menu specially catering to Singaporean’s palette.
Hainanese
Chicken Rice Set | $10.90 - individual serving of slippery-skinned steamed to
moist chicken, a bowl of chicken fat-infused rice, a plate of kailan in oyster sauce,
a small bowl of soup, and served with the essential trio condiments; chilli
sauce, ground ginger and black sweet sauce.
Another highlight
would be the Champagne Pork Ribs | $10.80 - succulent pork rib meat coated in a
sticky, sweet-savoury champagne sauce.
Recreating
the spices with Delhi 6’s rustic flavours and culinary techniques of North-West
Indian cuisine. Two electric tandoors (Indian clay oven) take centre stage
here, as it is their main source of cooking. There are something for everybody
from vegetarian dishes to lamb and chicken kebabs (in boneless and bone-in
options), and Indian briyani (spiced rice).
Meat lovers
are not to miss the Chandi Murg Tikka | $13 - chunks of boneless chicken
ensconced in garlic and cashew nut cream sauce
90 Gastro Bar once again outdo themselves with the old-school
mango sago dessert,
Golden Chilled Mango Sago Soup with Mango and Citrus Fruits
| $8 a blend of mango ice cream, mango puree and coconut milk is bound to bring
you an surprising twist with a distinctly lighter and lathered texture.
Ending the meal with one of their new creation,
Sunset Gula Melaka
Banana Parfait and Butterscotch | $8 - consisting of layers of mascarpone and crushed oreos
topped with fresh banana slices and glazed with butterscotch sauce.
13 Stamford Road,
Capitol Piazza,
#B1-20/27,
Singapore 178905
Opening Hours:
Daily: 11am - 10.30pm
..Hosted Meal..
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