Fish has always been a dietary staple in Singapore, prepared in various ways. Whether it is a Nanyang-style fish-head curry, Teochew-style steamed pomfret, Malay sambal prawns, or Indian-Muslim-style fish curry, there is a myriad of ways for preparing fish and serving it, whether on metal trays, banana leaves or claypots. In Singapore, these styles, smells and flavours converge in a bubbling pot to form the Singaporean Taste.Palm Beach embraces multi-cultural diversity and delights in varying views on food — and fish — from past and present. For some, the “old days in Kallang” represented a simpler time with signature dishes the “old way”; for others, change is the new constant as the future offers such excitement.For Palm Beach seafood is not its livelihood, it remains a symbol of coming together as a family and passing on traditions in a progressive way
