Grand Palace

3 Reviews on “Grand Palace”

• Allegra L. Mei Yan

  Foods here ok especially Giant Roasted Pork. For 5 combination foods, the pork is a bit hard to chew. I like herbal soup to substitute shark fin for wedding meals. For dessert, kek lapis is nice too

  February 20, 2020, 2:38 am

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• Yuk Mun

  Nice Chinese food with decent service and decent atmosphere. Everything is ok, although not exactly remarkable. Think about your average Joe of a Chinese restaurant but with a fancy revamp, and a higher price tag.

  November 30, 2017, 2:38 am

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• Knife Fork N Chopsticks

  I was craving some Chinese food and I happened to stumble upon this place. There was one other table eating inside when we arrived, but as the menu looked appealing, I decided to give this place a go anyway, although I did almost walk away as there was nobody at the door to greet me, and the actual seating area is burried inside a little and I wasn’t sure if they were open or not even, as none of the waiters inside seem to pay us any attention.I ordered the braised shark fin soup with crab meat, steamed prawns with black truffle and egg white, crispy roast pork belly, fried spare pork ribs, pan fried fresh scallops, fried rice with dried scallops and egg whites, jasmine tea, and a Coke. I had wanted to order the roast pigeon but it was going to take an hour to cook so I decided against it, and I also wanted French style scallops in the shell but they weren’t available.The shark fin soup was good, but quite salty. There was a good amount of shark fin in it, which was great, and it was cooked just right, tender and full of flavour. The crispy pork belly is already cut into small bite size squares, which is great, and the crispy skin on the top was crunchy and fresh, and the pork itself didn’t have much fat, which is how I like it. My personal favorite was the fried rice though. The rice was beautifully cooked, and you could really taste the breathe of the wok through it. There was a good balance of bits of dried scallops and egg whites, without any one ingredient being too over powering.The rest of the dishes I didn’t find too well cooked. I had high hopes for the steamed prawns, especially as I love truffles, but apart from the grated truffles, the dish was rather bland and very very oily. When I dug a spoonful of steamed egg white, oil filled in the missing gap quickly, and the spoonful of egg white itself tasted very oily too. The fried spare pork ribs were flavourful, but very over cooked. It was very hard and tough to eat, and I found myself taking a bite and then having to use my hands to use a lot of strength to physically pull the pork meat away as my teeth alone in wasn’t enough to do the job, the meat was that tough. The pan fried scallops were fresh, but very chunky and not much flavour throughout, and a tiny bit over cooked, but not as over cooked as the spare pork ribs. Drinks were great, the tea was fresh and hot, and they made sure they were on top of refills.Service was not the best, although I think perhaps I caught them at an awkward time as nobody greeted me initially, and once inside, waiters would glance at me and then move on with whatever they were doing. I had to really catch the attention of a waiter who was cleaning the seafood tanks by literally walking right up to to his face and speaking to him in order to be finally seated. Later, as I was eating, the entire restaurant staff stood a metre away having their briefing before dinner service. The food also came out relatively slowly, considering there was only one other table and they were done eating already within five minutes of me arriving. I paid about $250 for my meal for two, which is a little more expensive than your usual Chinese food, but although the portions look small, it was quite filling, and the seafood is very fresh.TIP: if you can’t read Chinese, make sure you double check with your waiter about portions, because some of the items on the menu are ordered by per one or per serving, not by per plate, eg. the pan fried scallops and the steamed prawns were priced as each scallop and each prawn.

  October 26, 2017, 2:38 am

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