Hidden on the third level of the Suntec Singapore International Convention & Exhibition Centre, you will find a little-known treasure cove for neo-classic Cantonese cuisine. Other than the neon signage visible from Raffles Boulevard , Pearl River Palace is tucked away from the usual traffic of shoppers into Suntec City , a real pity indeed. Despite that, the restaurant is well-regarded as an ideal location for private functions, hosting more than 30 weddings a year, a conservative number considering many couples have been turned away due to its limited capacity for 400.

• The Vibe
  The restaurant entrance seeks to impress with the lavish use of black and dark timber, achieving a contemporary oriental look. While the interior of the restaurant is typical of Chinese restaurants and truly nothing to shout about, the restaurant boasts tall glass windows with a view of the architecture in the City Hall vicinity. The private rooms, however, exude a stately aura with a meticulous setting of the tables, allowing you to dine in good taste.
• The Food
  With 26 years of experience with reputable hotels overseas, Executive Chef Edmund Toh, helms the kitchen with a team of experienced chefs, including six from Hong Kong . Taking on classic Cantonese dishes with a modern approach to visual presentation, the end result sets Pearl River Palace apart from the masses.

  As an introduction, try the Fragrant Rice with Diced Seafood in Supreme Soup ($8 per portion). With rice simmered in a light seafood broth, it is the perfect comfort food for rainy days or days that simply get you down. A visual spectacle will definitely be the Washing Line ($10), or strips of belly pork dripping garlic sauce on a line kept taut between tall sculpted carrots. Note-worthy desserts include their Durian Pancake ($2 per portion) and Chilled Mango Juice with Pomelo ($4.80). Those harbouring a love-affair with the king of fruits take note; one portion of the pancake filled with luscious pulp will never be enough. The sweet and slight-sour mango juice paired with bitter-sweet pomelo pulp was a refreshing drink for discerning taste-buds.

  For the ultimate Pearl River Palace experience, speak to their friendly hostess in advance about customization of the menu and the booking of their private rooms. An example of an exclusive creation will be the Goose Liver and Beijing Roasted Duck with Wasabi Prawn. The goose liver is sandwiched in between thin layers of Chinese bun and topped with crispy duck, resulting in an exciting blend of flavours and textures, all in a single bite. Wasabi sauce coats the prawn without being overwhelming and islightly enhanced by a fruity tang. Items lighter on the palate include the Egg White with Dried Scallops and Minced Fish, served within a distinctive crab bowl. The subtle yet enjoyable flavour is heightened by adding minced ginger and vinegar, resulting in a gastronomical experience unlike any other. On the whole, the menu that the SD team sampled was a surprisingly refreshing take on classical Chinese cuisine. Even with the unusual pairing of ingredients, spare ribs with strawberries or sliced red grouper rolled with ham, the elegant simplicity of Cantonese cooking is retained.

• The Service
  Diners are welcomed warmly at the door and the staffs were observed to make an extra effort in explaining the menu to diners and making suitable recommendations, ensuring a pleasant dining experience.

SD Food Advisor's Take on Pearl River Palace
An all-you-can-eat lunch, including dim sum , seafood and desserts, available every day of the week will be a good way to sample the scrumptious offerings of Pearl River Palace . Consistency is rare in Chinese eateries today; however, it proves itself to be rather reliable in that aspect. With an option to customize your menu for special occasions or whenever you need to make an impression, the versatility of the restaurant is truly boundless. Despite all that, the prices remain relatively affordable and regulars appreciate the quality and authenticity that the restaurant provides with relative finesse.