Sophisticated but Nostalgic Nod to Hawker Food
Set against a background of gleaming glass, multi-national high-rise architecture and overlooking The Fullerton Bay Hotel with fabulous views towards the iconic ArtScience Museum and Marina Bay Sands, The Clifford Pier has been transformed into The Fullerton Bay Hotel Singapore’s new destination restaurant. The Clifford Pier structure itself was built in 1933 and is notable for being a major disembarkation point for migrants arriving at that fertile and formative period in the city’s history.
The Clifford Pier area was well known, even from its early days, for its plethora of hawkers and street vendors eager to feed the dock workers and wide-eyed immigrants alike. By the 1950s it was the epicentre of after-dark street eating, and it is that conceptual origin The Fullerton Bay Hotel has strived to retain and build upon both in terms of menu and design.
During the day, The Clifford Pier restaurant, with its white décor, steel arches and broad windows, might possibly be the brightest indoor dining space I have ever encountered. The elegantly appointed restaurant features a choice of comfortable and luxurious seating choices bolstered by a mix of deep-pile carpet and marble. The historical theme is maintained by the subtle yet substantial lighting and a selection of large potted palms that finish off the colonial look perfectly. It may well be the most perfect daytime dining setting in Singapore.
Amazingly it undergoes a major transformation as darkness embraces the city and its millions of megawatts turn the night horizon into a neon cityscape. Inside the brightness is replaced by softer lighting and the use of shadow to create a more intimate atmosphere, making the ambience exceptional.
To enhance the whole experience, and perhaps give a nostalgic hint of a bygone age, jazz performances are also a feature at The Clifford Pier during both the afternoons and evenings. For Afternoon Tea there is a soloist, whilst in the evenings a small jazz ensemble plays for the supper guests.
As hinted, the menu at the restaurant is heavily influenced by traditional hawker food. It is however done with an elegance that befits such a distinguished hotel such as The Fullerton Bay Hotel. Many of Singapore’s traditional delicacies are represented, plus stylish reinterpretations of some Asian specialties, which sit alongside a variety of notable Western classics to complete an excellent choice of lunch and dinner options and provide something for everyone.
Highly recommended comes the delicious The Clifford Pier Laksa – rice vermicelli with quail eggs, bean curd puffs and prawns in spicy coconut gravy, and why not finish this off with the near addictive Fried Carrot Cake & Sweet Soy Prawns. With a nod towards Malaysia and Indonesia, the menu features the tender and quite unexpected Wagyu Beef Rendang along with an excellent Nasi Goreng – spiced to taste.
Naturally other regional fare gets a look in too, with clever adaptations of Kong Bak Bao featuring Iberico pork belly, as well as Western classics such as lobster rolls and fresh crispy salads, for example.
For those diners looking for hawker food the Two Generations of Rickshaw Noodles is a must. The first soup version is based upon the original recipe Chef de Cuisine Ken Zheng’s grandfather sold as a hawker at Clifford Pier around 40 years ago – whilst the second version is dry and uses handmade ban mian, being the chef’s all-new creation and a fitting tribute to both his grandfather and his father who used to sell ban mian and who he credits for the foundation of his culinary skills.
The service at The Clifford Pier mirrors that of The Fullerton Bay Hotel – it is charming, natural and very efficient, which, along with impressive food, gentle jazz and an inspiring design, suggests a very successful future for this new Fullerton destination restaurant.
www.fullertonbayhotel.com/dining/the-clifford-pier
