Maple Palace takes pleasure indulging its guests in some of Asia’s most diverse variety of sea-inspired dishes. Over the years, the restaurant attracts some of the largest seafood enthusiasts from all corners of the world through its revolutionized approach to create some of the most tasteful seafood cuisines in South-east Asia. The menu proves its true indulgence blending traditional concoction of spices with modern flavors available only in this part of the world.
The art of steaming is perfected over centuries of trials and tribulations in Asian cuisine mostly used in preparing fresh seafood. The “Steamed Grouper with Fresh Clams & White Radish” is truly a test of simplicity. Blending only the freshest herbs and ingredients from the region, this mild concoction offers an explosion of fresh flavors locally grown and sourced.
Another classic favorite for returning guests at the Maple Palace has to be the “Steamed Cod Fish with Black Fungus & Cordyceps”. It is specially prepared to accentuate the milky and delicate texture complimented by popular Chinese condiment and herbs.
Opt for a spicier encounter popularized over generations living along the Straits of Malacca. Maple Palace’s “Signature Clay Pot Fish Curry” not only oozes generosity but also signifies the harmony of cultures formed via the spice route. If spice may just be a trigger of too many hot spots, a non-spicy version is also available.