Padang Palace Restaurant 4.07

The handmade with chicken broth and pork meat and wrapped with a thin but firm skin, popularly known as xiaolongtangbao(recommended in the Wall Street Journal as the best in Singapore), is to be taken with vinegar and ginger slices, the experience is one to remember.
The Double Boiled Superior Chicken andSeak-Whelk Soup, the stock in it is immensely clear with the distinctive flavours emerging from the long hours of brewing of pork bones.
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 review at Padang Palace is the Peking Duck. With the acquisition of a German-engineered equipment to roast ducks, Padang Palace is able to produce roast duck of the highest quality. Padang Palace also ensures that no part of the duck is wasted and every part is fully utilized 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 utilized 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.