[NEW!] Orient Palace @ Furama RiverFront

Right in the Furama RiverFront Hotel’s Annex building main entrance lie this grand Chinese restaurant named Orient Palace that offers Nanyang-style cuisine with food from suckling pig to steamed crab with chilli dips! Orient Palace boasts a spacious and cosy interior, with 180 seats in the main dining hall and 5 VIP rooms that seats 10 people each, ideal for intimate or family gatherings.

The restaurant prides itself on using only the freshest ingredients and each dish is also cooked to order. Guests can also experience sublime service of a 5-star experience, all without any service charge on the final bill!

After a hearty meal at Orient Palace, guests can then proceed to Spa Nes level 2 of Annex@Furama for some relaxing spa treatments where you can treat your body to Southeast Asian healing therapies and the wide array of therapeutic water and heat facilities. There is even karaoke and live entertainment!

The food menu can be found by clicking here.
Beverages menu
Bar Menu

The Food:

  • TRADITIONAL CHARCOAL ROASTED CRISPY SUCKLING PIG
    Cost: $258.00+ (whole), $138.00+ (half), $68.00+ (quarter)

Marinated with special homemade sauces, these deliciously crispy and thin charcoal-roasted slices of meat is not something that you can find outside. Using the traditional method of charcoal split-roasting as shown below, the chef will then precisely control the heat to achieve that amazingly crispy and delectable slices of skin! Those who love 烤肉 (roasted meat) will love this crispy suckling pig.

  • LA MIAN WITH BRAISED WHOLE 24-HEAD MIDDLE EASTERN DRIED ABALONE
    Cost: $98.00+

Next must try dish is their braised abalone! The dried abalone used are of the highest grade. To get the smooth and springy texture, the abalone is first soaked in water for a day then braised for more than 48 hours. This also makes sure that the flavours are fully extracted from the abalone. It is served with a portion of La Mian that consists of a generous serving of truffle oil and seasonal vegetables. The dish also comes with a bowl of collagen rich shark’s cartilage soup which tastes amazing!

  • NANYANG STEAM CRAB WITH CHILLI DIP
    Cost: $8.80+/100g

This dish features whole Sri Lankan mud crabs and deep fried mantou that comes with a spicy and sweet dip that is just amazing. Especially great when you dip those irresistible fried mantous into that spicy gravy! There is also a BLACK PEPPER CRAB (Cost: $8.80/100g) version that comes with the crab buried with loads of black pepper spices.

  • GIANT GROUPER PORRIDGE
    Cost: $16.80+ onwards

For those looking for traditional hearty food, get this porridge where you can choose the parts of a Giant Grouper from fin, fin meat, fish tail, head, fish maw, liver and more! The porridge is cooked in fish bone broth that is simmered for 4hrs, infusing the rice with a rich sweet flavour! Oriental Palace is one of the few concepts in town to serve this dish.

  • PREMIUM DRAGON RIB BAK KUT TEH (SET)
    Cost: $23.80+

A nourishing bowl of Dragon Ribs cooked in a clear and slightly peppery broth. This set comes with 3 pieces of Dragon Ribs, some You Tiao, salted vegetables and steamed rice. You can even add Sea Cucumber for $43.00+ set, or King Garoupa Fish Maw for $63.00+ set. Check out the menu above for other versions of the Bat Kut Teh.

Orient Palace is a great place for family gatherings during special occasions. Whats more most of their dishes are rich in protein and collagen, great for skin nourishment and invigorate blood circulation!


Ambience

Service

Overall Food Rating
spoon4

Opening Hours:
Daily 11.30AM – 3.30PM, 5.30PM – 1.00AM

Contact Number: +65-6931-8888

Facebook Website: https://www.facebook.com/orientpalace.sg/

Website: https://orientpalace.com.sg/

Address:
407 Havelock Road
#01-01
Singapore 169634

Directions: Alight at Outram Park MRT Station (green line EW16) and exit at Exit A. Follow outram road all the way up and cross CTE, continue on Outram Road until you see Furama RiverFront Annex Building. At the front is Orient Palace.

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