I said it during the tasting and I’ll say it again here – this is the best pencai I’ve tasted this year for CNY. Yes, like most other pencai, it has an abundance of auspicious delicacies which include abalones, sea cucumber, fish maw, conpoy, dried oysters, pig’s tendon, and black sea moss. What makes Prima’s pencai different is that it came in a flavourful clear soup (instead of thick gravy) cooked over fire in a claypot for hours. That soup was deep in seafood flavours, which was to me the highlight of this pencai, and for the entire CNY course here.
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Besides this pencai, Prima Tower also offers Sautéed Bird's Nest with Egg White (second pic), where fluffly egg whites was mixed with smooth bird’s nest; Braised Pig Trotters with Fish Maw and Fatt Choy in Claypot (third pic); and Braised Fresh Scallop with Water Chestnut in Chilli Sauce (last pic).
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This is Singapore’s only seafront revolving restaurant. It was quite an experience for me to have dined at this timeless restaurant boasting panoramic views.
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[Tasting] #primatower #diningwithaview #pencai #foodphotography #fujixh1 #fujifilmsg #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfinedining #sgfoodblogger #singapore #sgig #thedailybite #makan #burpplesg #foodie #stfoodtrending #michelinguide #cnyfeast #chinesefood #盆菜
This is beautifully presented as a pair of white swans / black swans.
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Similar to its counterpart, this has a crisp exterior which crunches softly to reveal the piping hot moist interior, whose blend of yam / taro, fresh deshelled shrimp / prawns, and satay gravy marinated minced chicken, are tender in texture with sweet savoury nutty earthy flavours.
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Interesting fusion flavours here, nice.
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Prima Tower
More details in profile & blog
This is generous in its portion of soft wobbly egg white, flaky tender shreds of white mackerel fish, and chewy dried scallops.
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Completed with a single luscious egg yolk, you're meant to stir the dish well, mixing everything together with a splash of black vinegar, before eating.
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This has bright eggy sweet savoury sour flavours; I enjoyed it.
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Prima Tower
More details in profile & blog
This fluffy soft bun tears apart easily to reveal a thick, luscious, creamy filling of yam / taro paste, which slowly oozes out.
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Almost silky smooth in texture, this has bright earthy sweet salty flavours that are so addictive. Couldn't stop at just one, so we got more.
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Prima Tower
More details in profile & blog
This was served with crunchy fresh vegetal sweet kai-lan / Chinese kale / Chinese broccoli in a light soy sauce.
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The soft slippery rice noodle rolls are tighly wrapped around a crisp fried dough fritter, which crunches softly to release the tender bouncy squid cake within.
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Has a beautiful sweet salty savoury flavour, very nice.
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Prima Tower
More details in profile & blog
The 1st serving features the peking duck skin, served with your choice of soft egg crepe or flour crepe, alongside juicy crunchy cucumber, crisp leeks, and a sticky hoisin sauce.
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Wrap the crisp duck skin with all the ingredients, and bite in, releasing the lovely vegetal sweet savoury meaty salty flavours. An enjoyable, interactive process.
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The 2nd serving uses the remaining duck meat, stir-fried in a luscious ginger and spring onion gravy.
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The duck meat is nicely tender with a light chew, and deep meaty savoury flavour. The ginger and spring onions lend a soft crunch, and the gravy is tasty with deep savoury salty herbal flavours.
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Overall, a good choice of dish for sharing.
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Prima Tower
More details in profile & blog
This has deep meaty savoury salty flavours.
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The beef stomach tripe is nicely tender chewy, while the cucumbers have a juicy crunch and vegetal sweet flavour. Pairs well with white rice.
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Prima Tower
More details in profile & blog
Established since 1977 and operated by the Prima Group (the founders of the 1st wheat flour mill in Singapore in 1961), Prima Tower is their fine dining concept.
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The kitchen has been led by Master Chef Chan Sung Og since 1984, and his 30+ years of experience at the helm has garnered Prima Tower multiple awards over the years.
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The Steamed Shrimp Dumplings (SGD $5.80) or har gow has a medium thin dumpling wrapper. It yields with a light sticky chew, yet holds the warm juicy filling of fresh deshelled shrimp / prawns well. Bite in, and you get a bold enticing burst of sweet savoury flavour.
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The luxurious Steamed Siew Mai Dumplings With Prawn (SGD $5.80) has a bouncy juicy chew to texture, and a bright burst of sweet savoury flavour from the minced pork and fresh deshelled shrimp / prawns. So delicious.
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Prima Tower
More details in profile & blog
Wow, have got to say that this is one traditional Beijing style dessert that you’ve just got to try, and many more should replicate. While the whisked egg white was fluffy but bland in itself, I thought that this was rightfully so, for the sweet red bean paste complemented it really well. The two textures - fluffy x mushy - was delightful to have.
This is the one place you should go to celebrate CNY this year. Indulge in dishes like the fragrant Fortune Pot in Peking Style with your family 🍲 There were many layers from shark’s fin, abalone and prawn as the first, roast pork, mushroom and yam as the second, and chicken and cabbage as the third. A really great dish for sharing and was surprisingly so filling too!
As the name suggests, this restaurant revolves 360 degrees in about a dinner sitting of about 1.5-2 hours. Don’t worry, you won’t feel as if you’re rotating and you’ll actually get to see the Harbour, VivoCity, and if you’re lucky, you might even get to catch the fireworks from Sentosa! 😍
Indulge in their popular dishes such as the Bird Nest with Egg Whites, Pen Cai, and Beijing Duck Skin. The most interesting dish award has to go to the Bird Nest with Egg Whites as I’ve never heard of a savoury version of bird nest, and Prima really nailed it.😋 As for their Pen Cai, I loved how they used a soup base instead of the thick starchy ones we always have. This really made consuming Pen Cai less heavy, allowing you to really have countless bowls and not be sick of it.
Finish off with their soufflé dessert - a Chinese take on a donut, with red bean filling. You can choose to have this with sugar, but I felt eating it with the red bean itself was good enough as the red bean had a natural sweetness to it.
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Thanks wafflenessa for the review 😊.
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Where to dine?
Prima Tower Revolving Restaurant
201 Keppel Rd, Singapore 099419
But actually not too sure if this can be compared to other 流沙包 because this had both yam paste and salted egg yolk in it. I love yam, I love salted egg, so both together tasted like a winning combination. The flowy golden lava was smooth, and the sweetness of the filling coming from the yam instead of custard. The bun was also generously filled. Only complaint was that the restaurant was way too cold, making me gobble up everything quickly before all the dishes turned cold. Where else can I get this yam and salted egg yolk buns?? Missing this already.
Quite a lot of people are choosing this dish over fried rice or noodles.
I love the black pepper sauce. It goes well with rice.
Just needed something fried.
That bunch of greenish, is actually Kailan! They fried the kailan till its crispy. I can't stop eating it. It's addictive together with the juicy scallops.
It's been long since I ate peking duck. Since its on promotion, let's try it!
Yummy yum yum. Peking duck wraps are always the best! Imagine 2 person eating the whole duck. Phew~~~ the balance duck meat was cooked with black pepper.
I didn't know this place existed till today! I mean one would not expect to have a restaurant within a wheat mill facility righttt. Anw this hidden find has quite a good selection of dim sum. I would say that it is one of the better dim sum I have tasted. The staff were friendly and attentive too. On top of that, you will be dining while having 360 degree view of the surrounding. Will try othr dishes soon.
There will be 50 newly created dishes from 50 different restaurant brands (including 12 heritage restaurant) for the event in honour of #SG50. Each dish highlights a local produce. #SupportLocalProduce! ⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎⚎
Established in 1977, the establishment is the only other revolving restaurant in Singapore, and was built to let diners enjoy the panoramic view of the sea. Prima Tower is one of Singapore's longest established restaurant. [Sauteed Bird's Nest with Egg White S$70]
Local produce featured here is egg. Its my first time having savoury bird's nest! This dish is topped with bits of Jinhua Ham, the egg white is creamy and love the texture of this dish. Available till 2nd August 2015!
Out of the 50 restaurant brands, 12 are heritage restaurants that have been in the local culinary scene for decades. One of them is Prima Tower Revolving Restaurant which was established in 1977.
Featuring Sautéed Bird's Nest with Egg White from Prima Tower Revolving Restaurant for #singaporerestaurantmonth. Bird's Nest sautéed with fluffy egg white & a sprinkle of Jinhua Ham (金華火腿). Rich, creamy with slight smokiness from the ham. Savoury bird's nest instead of the usual tong sui/dessert. This dish will be available from 17 July to 2 Aug only.
For more information, visit www.singaporerestaurantmonth.com.
What drew me to it (in spite of the size of the cup) was the generous amounts of mango on top of the pudding. This did not come with milk like some other mango puddings do, but fortunately for me I could go without it. Overall, dim sum there was not very fantastic nor was the service commendable, but the view more than made up for it.
This is a hidden jem with an aging facade, isolated within a warehouse like area. The top floor where the restaurant is at, revolves 360 degree, allowing you to enjoy unrestricted view of the sea port, Sentosa and the rest of Singapore. For those who love custard buns, here is their salted egg yam paste bun! Thanks @iqnaw for helping me capture the shot. Excuse the nails please, it was my first attempt! I was going for watermelon and ended up with Italy 😋
