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,
Singapore 178905

Opening Hours:
Daily: 11am - 10.30pm

..Hosted Meal..

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