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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