My uncle Keith Loh is the joint owner of many restaurants here in Singapore, some of which include Oriole, Bedrock Bar and Grill, Marmalade Pantry, and now the latest addition to his string of accomplishments is The Pelican Seafood Bar and Grill at One Fullerton by the bay. This talented barista doesn’t stop at coffee, oh no. His hands work some magic both at the counter and on the barbie.
The waters snake past the dimly lit nook right next to Jing (the chinese restaurant), and one is clearly able to spot the three towering bananas of towers in the wobbly distance:
Light show, anyone?
Food exceeded expectations, and the spread is limited but inviting. I’ve never been a heavy bread person, but you can’t help but at least try a heartwarming skinny loaf of fresh seaweed sourdough:
Warming, appetising. The addition of seaweed was not magnificently obvious, though it gave a unique flavour to an otherwise mediocre basket.
There’s always something a tad more special about dining by placid indigo waters; a totally rejuvenating and sophisticated air rings heavy all around. We dined indoors, and could still revel in the luscious aura of the waters (sat outside for desserts later). The decor was all dressed in wines and greys, I still remember the fantastic hovering lights which beckoned us to dine under its sultry glow. Red curved chairs faced skinny, vast mirrors.
We ordered quite a few things, only because a meeting with my maternal grandparents almost always demands a waist-busting spread of rich and homely goods.
No one is spared.
Lime soda was terrible whilst the icy mojito concoction was splendid, sweet and refreshing. I only ever enjoy drinks which would serve me to the very end, else i end up neglecting them entirely, leaving them fully abandoned in one miserable corner. No surprise on how much of that soda was left, the poor gassy thing.
These scallops were large, not too chewy and retained that sweet hint of the sea. I savoured each bite as pretentiously as a dog eating with a fork. The cornflakes helped these out quite a fair bit, as well as the perfect reduction of sauces. The richness of the entire thing was nicely cut through with the creamy, grainy bed of mash; a bed to spoil the already robust scallops and accompanying flavours. Each is more jewel than delicate morsel. Take rests between bites, for flavours can become too opaque after a while.
These babies aren’t complete without sweet and tangy dressing, tobasco and the confidence to slip the whole thing down your throat, like a string of flavourful, coagulated, chewy egg whites. And that was meant to sound pleasing, not salmonella-inducing.
I sometimes can’t decide which holds the truer taste of the ocean: oysters or uni. For each holds such a potent and punchy piquancy representing ocean’s edible gold. These are the real deal; pregnant, alabaster cups resting on ice. Totally chilled until consumption.
Ordered the lemon meringue ‘mess’ afterwards for dessert, and this truly was quite spectacular presentation, fitted nicely with comforting flavours.
I warn you, serious lemon meringue fans will not be satisfied with this petite jar (of heaven) if sharing’s involved.
They make it more formal and less round-the-bonfire casual with the addition of strewn lavender. No worries, graham crumbles and cosy lemony warmth all in tact. I love the melody which a lemon-flavoured dessert sings. Anything lemony wins me over instantly.
Lemon meringue pie.
Lemon chewy juniors.
Lemon ice cream or frozen yoghurt (yoghurt with an ‘h’ my friend). Lemon lemon lemon Lemony Snicket yes that’s it I blame this innocent pseudonym which kick started this unhealthy obsession. With lemon.
The Pelican Seafood Bar and Grill
1 Fullerton Road, One Fullerton