For folks like us who will always be down for seafood in a heartbeat, The Pelican at One Fullerton is a top-of-mind restaurant whenever we crave quality, reasonable price point and ambience all in one.

For those of you hankering for a tipple post-work, The Pelican also has killer happy hour 1-for-1 deals. Offering diners a gorgeous view of the Marina Bay skyline, The Pelican is a dining spot we have always loved over the years.

A place that sees a frequent gathering of cocktail lovers, seafood aficionados, and hopeless romantics, the restaurant boasts both an indoor and al fresco dining area.

Regulars to The Pelican will know that seafood is the focus here. Most of their seafood and ingredients are from sustainable sources—a daunting feat yet one that highlights the responsible and committed nature of the restaurant’s team. However, not many people know that The Pelican also offers an array of incredible steaks and burgers on the menu.

And on top of these all, the all-new Upper Deck is an intimate event space that can cater to up to 20 persons—suitable for private parties, big-group gatherings and luncheons.

From now until May 2018, quote ‘ladyironchef’ to enjoy a complimentary bottle of Italian Sparkling (Piccini, Vino Spumante, Brut Prosecco, Col Dorato and Rose Brut Prosecco) when you dine in a group of minimum 4 pax.

THE PELICAN GRILLED SEAFOOD PLATTER

A dish so visually stunning that we totally wanted it to be our phone’s wallpaper, The Pelican’s stellar Grilled Seafood Platter (S$158++) comprises a whole barramundi, baked oysters, grilled squid, whole baked lobster, grilled corn, and tomatoes.

The individual ingredients were treated simply with minimal fuss to best bring out their natural flavour profiles. The standouts for us, however, were the whole fish and the grilled squid.

Take it from us, their namesake dish is best enjoyed with a friend or two at the al fresco dining area by the river as you soak in the sights and sounds of the Marina Bay Skyline.

THE FRESHEST OYSTERS

Any oyster fanatics here? The Pelican is one place we can always trust for fresh, plump and juicy oysters. There are occasional oyster deals too, so be sure to check with the wait staff on the latest promotion.

GOOD OLD FASHIONED CRAB CAKES

Nothing overly fancy about these Old Fashioned Crab Cakes (S$24), just well-executed balls of sweet crab meat deep-fried to a gorgeous golden hue, accompanied with the housemade tartare sauce for an enhanced flavour.

CHILLI CRAB LINGUINI

The Pelican’s Chilli Crab Linguini (S$32) comes with a generous portion of jumbo crab meat and an unbeatable homemade chilli crab sauce that strongly reminds us of our national dish. The sauce is particularly tangy if you are a fan of strong flavours.

OUR ULTIMATE FAVOURITE – THE SNAPPER PIE

Warm, creamy, crusty and aromatic with subtle nuances from truffle, the Snapper Pie (S$40++) is truly a marvellous dish that also happens to be our favourite on the entire menu. Crack open the glorious puff pastry lid to unveil a beautifully cooked white snapper and tender vegetables in the creamy, truffle-infused sauce.

We’ve had it several times before during previous visits but still, this delightful dish hasn’t gone out of style. The flaky crust is buttery and simply irresistible when eaten together with the luscious sauce.

BEAUTIFUL RIBEYE STEAK

Considered one of the tastiest and most elegantly flavoured cuts of beef due to its ratio between fat and tender meat, the ribeye is our all-time favourite steak cuts and because it is our favourite, our standards as far as ribeyes are concerned are considerably high.

Thankfully, their Ribeye Steak (S$58++) did not disappoint. On the contrary, we were very impressed by how perfectly executed the steak was. Beautifully seared on the outside and perfectly pink in the middle, every mouthful was an explosion of intense beefy flavours.

As if that wasn’t heavenly enough, the steak is complemented with an umami-rich anchovy butter that boasts tremendously deep and rounded flavours.

LOBSTER LOVERS, YOUR “SURF & TURF”

To enjoy the full “Surf & Turf” experience, diners are able to top-up an additional S$58++ to enjoy a whole baked lobster, mixed salad and fries in addition to one of their steakhouse selections—choose from Ribeye Steak, NY Strip Steak, Grilled Pork T Bone or The Pelican Burger.

Without overdoing the lobster, the top layer is charred just enough to achieve a crispy crust while the lobster flesh beneath it is allowed to steam in its juices, resulting in meat that is succulent and tender.

THE BEST LOBSTER BURGER

While the appearance of The Pelican Lobster Burger (S$58++) was nothing much to brag about, it left a huge impression on us. Appealing in its flavours and textures, the unique patty—made entirely out of lobster—was succulent and full of natural sweetness.

However, the real deal here is undoubtedly the bacon. Candied and baked till crispy, the bacon adds a delightful crunch to the burger and a unique savoury-sweet aftertaste.

WHOOPIE PIE FOR THE CHOCO LOVERS

If there was any physical object or food that best epitomises the word ‘decadent’, it would be the restaurant’s highly acclaimed dessert—the Whoopie Pie (S$16++).

Essentially chocolate stuffed in between more chocolate and topped with even more chocolate, this decadent dessert is Miranda Kerr’s worst nightmare and every chocolate lover’s dream come true.

Luscious chocolate ganache is stuffed between two chocolate cakes and the entire thing is topped with flakes of—you guessed it—chocolate. Very sweet, very rich, very sinful, but very satisfying.

DAILY HAPPY HOUR 1-FOR-1 DEALS

If the stresses of your job have got you craving a tipple or possibly ten, then let The Pelican’s daily happy hour 1-for-1 promotion help to take the edge off.

From Mondays to Thursdays, enjoy 1-for-1 deals for beers, spirits, and wines between 12pm to 3pm, 5pm to 9pm, and on Fridays between 12pm to 9pm—that’s 10 full hours of non-stop boozy indulgence!

YOUR NEW EVENT SPACE – THE UPPER DECK

New to restaurant’s interior is their new Upper Deck seating area that features a long communal table intended for semi-private dining.

This is your next new spot to throw a party—be it a hen’s night dinner, a birthday celebration, a small ROM ceremony, a business luncheon or anything fanciful and chichi. You know it’d be a good one when food and drinks are taken care of, and your guests are going to have nothing but wonderful memories of a round of fun, booze and great food.

To book the Upper Deck, a minimum of 10 pax is required and the maximum capacity is 20. There is a minimum spend of S$1,600—before GST and service charge.

Special degustation menus are also available if you are booking the entire upper deck. The prices are as follows:

7-course menu @ S$78++ per pax
9-course menu @ S$128++ per pax
10-course menu @ S$148++ per pax
*the menu is available upon enquiry

EXCLUSIVE PROMOTION

If you are dining in a group of 4 to 6 pax, simply quote ‘ladyironchef’ to enjoy a bottle of Italian Sparkling. Choose from Piccini, Vino Spumante, Brut Prosecco, Col Dorato and Rose Brut Prosecco.

Every diner must order a main course in order to qualify. This is not applicable with The Entertainer and any other promotions.

For The Pelican Deck’s opening hours, please go to www.thepelican.com.sg/contact/

The Pelican
1 Fullerton Road, #01-01
One Fullerton
Singapore 04921
Tel: +65 6438 0400
Mon to Sat: 12pm – 3pm, 6pm – 11.30pm
Sun: 12pm – 4pm, 6pm – 10pm
Nearest Station: Raffles Place
Website: www.thepelican.com.sg/contact/

This post was brought to you by The Pelican. 

You may be familiar with ribeye, tenderloin and sirloin, but have you heard of other relatively unknown cuts like skirt, flat iron and hanger steak? Here is a beginners guide to the different cuts of steak. Read on to find out which cut suits you best.

RIBEYE STEAK

The ribeye – also known as Scotch Fillet, Beauty Steak or Delmonico Steak – comes from the area near the rib, so it has good marbling with a nice amount of fat in the centre to give it the distinctive concentrated flavour. Suffice it to say, it is easy to understand why this is usually one of the top sellers in steakhouses.

TENDERLOIN STEAK

Tenderloin, or eye fillet, as it is known in certain parts of the world, is cut from the middle of a cow. As the muscle is less utilised, it is very lean and tender. Tenderloin is the crowd’s favourite because it is lean and does not contain too much fat. Also, it is a cut that is easy to cook and eat.

FILLET MIGNON

This cut is taken from the end of the tenderloin. It is extremely tender and has no fat as the muscle does not have to work. I am not a fan of Fillet Mignon as I prefer to have some fat in my steak. This cut, however, is perfect for
ladies.

SIRLOIN STEAK

Like the tenderloin, a sirloin steak is a cut from the loin section of a cow. While sirloin steaks are not as tender as the tenderloin steaks, they are popular as they are significantly less expensive than that from the short loin and rib section.

FLANK STEAK

The Flank is a beef steak cut from the underside of a cow. This part of the muscle is well-exercised, making it a naturally lean cut. Most people would probably be familiar with the flank steak as it is used for Fajitas and also as stir-fried beef in Asian cuisine.

T-BONE STEAK & PORTERHOUSE

The T-Bone steak, recognised by the distinctive T-shaped bone, is cut from the centre of the short loin and it comprises both the top loin and tenderloin. Porterhouse, on the other hand, is from the rear end of the short loin, thus has more of tenderloin steak. In general, they are expensive in steakhouses as they contain meat from two of the most prized cuts of beef. My favourite is the Bistecca alla Fiorentina, T-Bone steak prepared in Fiorentine style, an exceptional charcoal-grilled steak that is tasty and flavourful; it melts like butter in your mouth.

FLAT IRON STEAK

A relatively unknown cut, the Flat Iron Steak has been gaining popularity in recent years as restaurants start to offer this cut on the menu as a more affordable option. For instance, Prive Grill is serving a 200g Australian Flat Iron Steak for just S$38, while The Prime Society has a Black Angus Flat Iron for S$48.

HANGER STEAK

In an attempt to save on cost and to provide more variety, more restaurants are starting to offer alternative cuts instead of the more expensive cuts such as ribeye or strip. The hanger steak is one of them. It is inexpensive (usually you can get it for S$30), flavourful and rich. I have had several good hanger steaks recently. I would recommend going to Barracks Cafe, Osteria Mozza or Suprette at Kam Leng Hotel for their hanger steaks.

SKIRT STEAK

The skirt steak is a cow’s diaphragm muscle, located in the area just below the ribs on the cow. For what it lacks in tenderness, the skirt steak more than makes up for it with flavour. Most importantly, it is an inexpensive cut, and provides good value for money. The new Skirt at W Hotel Singapore serves the namesake Skirt Steak on its menu.