Padang Palace is a Chinese restaurant richly steeped in culture and tradition. An exemplary ambassador of Chinese cuisine in Singapore, the restaurant has played host to many foreign dignitaries that has graced our shores. The restaurant is helmed by its vastly-experienced owner Mr. James Chang who is a respected figure in the culinary industry with his appointments including World Chinese Food judge, the director of National Chinese Food Production and Service amongst others. Such an impressive resume has also translated to a multi-award winning restaurant that is the pride of the owner. Located at the Singapore Recreation Club, it is easily accessible being in the heart of the city and holds the distinction of being the only restaurant in Singapore to organise the Chinese Imperial Banquet in collaboration with chefs from China.

• The Vibe
  Padang Palace's interior is elegant and diners would be at ease with the traditional theme usually associated with Chinese restaurants. The walls are adorned with fine Chinese paintings and calligraphy. The entrance of the restaurant is graced with plaques of the various awards and accolades that the restaurant has garnered over the years. Diners are also treated to a picturesque view of Singapore Cricket Club, Victoria Memorial Hall, the Padang and Supreme Court, and a panoramic view of Singapore's financial skyline.

• The Food
  Knowing the background of each dish adds to the pleasure of eating and Mr. James Chang is more than willing to share his wealth of knowledge on the historical and sociological background of the Chinese cuisine. The bedrock of traditional Chinese cuisine is the Dim Sum, which is an integral part of the Chinese breakfast experience. Start off with the Steamed Dumpling in Chicken Juice ($3.60) which is dumpling handmade with chicken soup and pork meat and wrapped with a thin but firm skin. Popularly known as xiaolongbao, the dumplings are steamed in bamboo baskets. Each dumpling is exquisitely folded with a minimum of 22 to 26 folds, a testament to the chef's skill as he has to fold the dumplings delicately lest the skin is broken. Mr. James Chang reasoned that the more folds a dumpling has, the better it will taste as the juices within are better able to simmer with the filling. What set's Padang Palace's dumplings apart is the opening at the top of the dumpling for the sipping of the broth, which is both thoughtful and wise. To be taken with vinegar and ginger slices, the experience is one to remember as the delightful chicken broth is flavourful and complemented the minced meat well.

  Another quality Dim Sum dish is the Steamed Yam and Pumpkin Cake ($3.60) which is cleverly cut into a heart shape. The clever blending of yam and pumpkin brought out a distinctive fragrance and the presence of meat within the cake adds a savoury contrast to the cake.

  The Double Boiled Superior Shark's Fin with Superior Broth ($48) is the quintessential dish found in most Chinese restaurants. Additional condiments such as Chinese parsley and bean sprouts are also made available to add crunch to the dish. The stock is immensely clear with the distinctive flavours emerging from the long hours of brewing of pork bones. The shark's fin is also painstakingly cleaned and treated before being cooked with the superior stock to give the diners the perfect shark's fin soup.

  For those who love their greens, try the Stir-Fried French Beans with Minced Meat and Diced Mushrooms ($14). The French beans are carefully stir-fried to ensure that it retains its original juices within and achieve a crispy exterior. This requires great skill and the chefs pull it off with flying colours.

  The dish that received rave reviews at Padang Palace is the Peking Duck ($50). With the acquisition of a German-engineered equipment to roast ducks, Padang Palace is able to produce roast ducks of the highest quality. Padang Palace also ensures that no part of the duck is wasted and every part is fully utilised to produce three other dishes. Firstly, Peking Duck is prized for its crisp and glistening skin which is to be eaten with pancake, scallions and sweet sauce. The skin is a sight to behold and with each bite, it gets more and more addictive. Next, the duck bones are used to brew a clear duck-bone broth which is refreshingly tasty with the evident flavour of game written over it. The duck meat is then lightly cooked with bean curd and vegetables. The duck meat is fragrant and the essence of the duck is fully absorbed by the bean curd, making it a prized possession. Lastly, the duck meat and oil are utilised to stew vermicelli and the flavours are locked within the vermicelli. This is a very intelligent choice as the vermicelli is the ideal medium for absorbing the wonderful flavours of the duck.

  Round off with the Durian Tart ($4) which is served warm with fluffy pastry covering the intense durian paste. Durian lovers would be hooked to this dessert as it is not too sweet.

• The Service
  The wait staff is polite and their attention to detail is immaculate. The waitresses made us feel at ease with their explanations of each dish.

The SD Food Advisor's take on Padang Palace
Padang Palace is renowned in the culinary fraternity for its high standards in food and service. It certainly lived up to its reputation as the numero uno in Chinese cuisine in Singapore. The experience at Padang Palace is certainly top-notch and definitely a place to recommend for both tourists and locals alike.