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| Shredded Scallops with Fish and Egg White |
Prima
Tower Revolving Restaurant is a landmark dining destination restaurant in
Singapore. Build on top of a grain silo in 1977, it still endeared diners with
its culinary creation and panoramic view of the sea, Sentosa, Resort World
Sentosa and around Singapore island.
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| The View of Sentosa and RWS |
Prima
Tower is led by Hong Kong Master Chef Chan, who has 30 years of culinary
experience. Prima Tower served authentic Beijing cuisine and Cantonese Dim Sim
as well.
Peking
Duck ($70, whole) is one of the signature dishes of this restaurant. The
Peking Duck is served with egg crepe, Peking duck sauce, cucumber and spring
onion. Unlike the modern Peking duck restaurant, the serving here is more
rustic. The skin is crispy and sliced without the meat attached. However, I
found the carving is very barbaric, not elegant at all.
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| Peking Duck |
The
egg crepe is thin and moist, wrapped the fillings nicely. One thing for sure,
the Peking duck standard here is not as good as other Peking Duck centric
restaurant that has open in Singapore for the last 10 years.
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| The Duck Skin |
2nd
dish, duck meat with ginger and spring onion ($10). For the second serving,
we choose the duck meat to be cooked with ginger and spring onion. Though the
dish is fragrant and appetizing, the meat of the duck is very hard. Not
recommend.
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| 2nd dish, duck meat with ginger and spring onion |
Shredded
Scallops with Fish and Egg White ($42 for Large, Anniversary Promo). A must-order
dish here. The dish has a subtle natural sweetness, filled with generous
fillings of dried and fresh scallops. I suggest you try the original taste of this
dish first. Afterwards, add a bit of black vinegar as it will remove any
fishiness from the scallops, while the tanginess will accentuate the sweetness
in this dish.
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| Shredded Scallops with Fish and Egg White |
For
the Cantonese Dim Sum section, there were some outstanding dishes:
Steam
Dumpling with Prawn / Siew Mai ($5.80). Juicy, crunchy and complete with a
whole prawn as the topping. Yummy.
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| Steam Dumpling with Prawn / Siew Mai |
Pan Fried Radish Cake ($5.80). It has a crispy exterior and moist interior. The radish cube is generous, spread evenly and you can taste it in each bite. Not a fan of fried carrot cake, but I did enjoy this one.
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| Pan Fried Radish Cake |
Steam
Pau BBQ Pork ($5.80). A traditional version of char siew pau, fluffy with
juicy and fatty char siew fillings. The marination is just right and there is a
nice smoky aroma in the char siew.
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| Steam Pau BBQ Pork |
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| Steam Pau BBQ Pork |
Steam
Rice Roll with Squid Paste & You Tiao ($6.80). A smooth and silky rice
roll filled with crispy you tiao. The soy sauce is served separately, to ensure
the you tiao remain crispy till the end.
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| Steam Rice Roll with Squid Paste & You Tiao |
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| Steam Rice Roll with Squid Paste & You Tiao |
Mango
Century Egg Glass Roll ($6.80). A creative and unique combination. You can
taste the sweetness of the mango, creamy and pungent century egg plus a bit of
spark in flavour from the pink pickled ginger wrapped in delicate glass roll.
The pickled ginger also helps to reduce the overwhelming flavour from the
century egg.
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| Mango Century Egg Glass Roll |
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| Mango Century Egg Glass Roll |
Deep-Fried
Yam Ball ($6.80). The taro exterior is light and fluffy, protecting the
juicy pork fillings. There is also a Swan Taro Ball with Black Pepper
Fillings ($6.80). The exterior is the same as yam ball, but the juicy fillings
are pack with black pepper flavour.
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| Deep-Fried Yam Ball |
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| Deep-Fried Yam Ball |
Stewed
Tripe ($6.80). Tender, bouncy and the tripe easily. The braising sauce is well
infused into the trip, making it very addictive.
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| Stewed Tripe |
Taro
Lava Bao ($5.80). Nice oozing custard, combining taro with custard that reduce
the sweetness of the custard. Tasted like orh nee bao.
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| Taro Lava Bao |
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| Taro Lava Bao |
Some
of the dishes that are average:
Steam
Shrimp Dumpling / Har Gow ($5.80). The har gow has a thick crystal skin and
bouncy, followed with crunchy shrimp fillings. I prefer a thinner and delicate
skin compare to the version here.
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| Steam Shrimp Dumpling / Har Gow |
Steam
Dumpling Shanghai ($5). More like a Beijing Xiao Long Bao instead of
Shanghai XLB. The skin here is thicker and there is no bursting of the soup
when you bit into the dumpling.
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| Steam Dumpling Shanghai / Xiao Long Bao |
Steam
Chicken Feet ($5.80). A super spicy fung chao. The chilli is so powerful, I
quickly reach for the drink. The chicken feet have a good crunchy texture
though.
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| Steam Chicken Feet |
Steam
Pork Rib ($5.80). Thick pork ribs mixed with cubed yams. I feel a bit short-changed
as there was too much yam.
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| Steam Pork Rib |
Service is
inconsistent. Some of the service staff are friendly and the other can be
brusque. If you dine there for lunch, you better finish your meal by 2.30pm as
the A/C is turned off on time and the service staff is rushing out as well.
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| Swan Taro Ball with Black Pepper Fillings |
The view from the
restaurant still amazing as you get revolving panoramic view of the sea,
Sentosa, Resort World Sentosa and around Singapore island. However, ages seem
to catch up with the machine as revolving is not smooth anymore, expect some
bump during the ride.
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| The View of Vivocity |
Overall,
this grand old dame should not be dismissed easily. I recommend their Shredded
Scallops with Fish and Egg White, Siew Mai, Char Siew Pao, Stewed Tripe and Mango
Century Egg Glass Roll. Not forgetting the revolving panoramic view is still
one of the best in town. Cheers!!
Food & Drinks: 7.5/10
Value: 7/10
Service: 5.75/10
Ambiance: 8.5/10
Budget per Person: $26 - $50.
This place had shut down. It's a waste, such a quaint old restaurant.
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