See how this stunning waterfront restaurant brings you to an era of luxurious sea travel

Set lunch at The Pelican Seafood Bar & Grill located at One Fullerton starts at $35++.

Conceptualised by the dynamic team behind The Big Idea, which manages a stable of trendy concepts such as Kinki, Fat Cow, Marmalade Pantry and Bedrock Bar & Grill, The Pelican is the group’s latest brainchild that showcases their trademark innovation and expertise in food, design, bar and hospitality.

The Pelican’s culinary team is led by Dan Segall, a well-known figure in the regional scene who has joined The Big Idea as Group Executive Chef. The Pelican’s Head Chef, Isaac Tan, who successfully launched Bedrock Bar & Grill, also comes onboard with his rich international working experience and expertise with the wood fire grill and seafood. Helming the bar is Richard Gilliam, The Big Idea’s Group Beverage Manager and incidentally Diageo World Class Champion for Singapore and Malaysia in 2010 - who brings his ingenuity and know-how in crafting bespoke cocktails.  

Singapore Business Review interviewed Keith Loh, Executive Director at The Big Idea which manages The Pelican Seafood Bar & Grill, to learn more about the concept of the restaurant.

SBR: What motivated you to open this restaurant in Singapore?
Before The Pelican, the space was occupied by Pierside which was actually part of The Big Idea’s portfolio of F&B concepts. We decided to create a unique seafood restaurant and bar which will be perfect for this premium waterfront location at One Fullerton.We pull together ideas from the team of directors and chefs to create the concept, design, menu and drinks.

SBR: What can Singaporeans expect from your restaurant that they can't find anywhere else?
Besides The Pelican’s amazing location and views of the Marina Bay district, diners can expect a distinctive décor, drinks and food menu. The culinary offerings are inspired by classic East Coast American cuisine and our chefs aim to source responsibly for the best catch from around the world and use timeless cooking methods such as wood fire grilling to prepare the seafood.

Don’t miss the wood fire grilled Skate Wing Chop and Line-Caught Swordfish. A definite highlight is The Pelican Platter which serves up a whole Maine lobster, Dungeness crab, clams, oysters, prawns, marinated conch salad and swordfish ceviche.

We also created unique dishes like the scrumptious Black Peppered Candied Bacon, Cod’s Tongue Casserole, and Baked Snapper Pie. The bar also has an amazing selection of bespoke cocktails including the Cosmopelican and a wide range of mojitos.

SBR: How does the interior of the restaurant complement with your menu? What do you hope to achieve with the atmosphere inside the restaurant?
The dining space is designed to be an intimate and convivial destination for lunch to post-dinner lounging. Guests can watch the bartenders in action at the seven-metre long marble-top bar counter as they prepare the cocktails.

At the outdoor veranda, one can also relax to sexy bar grooves during the sunset DJ sessions and enjoy the views of the Marina Bay district. Borrowing influences from the glamourous era of luxurious sea travel, The Pelican’s interior boasts an eclectic mix of vintage curios, elegant black-and-white marble-tiled flooring, and large copper framed glass doors that look out to the panorama outside.

Injecting additional playful touches are the specially commissioned oversized acrylic seahorse art pieces in hot pink, as well as exposed tear-drop vintage globes on thin wires that smartly mimic the angler fish and anchor the cushy leather booth seats for groups at the main dining room.

SBR: What can you tell us about this restaurant that is exclusively for SBR's editorial coverage?
A lot of our guests are working professionals in the Central Business District. There are many reasons for them to come – we’ve got a great set lunch at $35++ and our beautiful waterfront locale is a great watering hole for after-work tipples. Let’s not forget our happy hour 1-for-1 deal on house wines, spirits and Hoegarden beer on draft from Monday to Friday, 5pm to 8pm!