Madame Fan @ The NCO Club - Introducing Over 10 New-to-menu Masterfully Crafted A La Carte Delights

Executive Chinese Chef Pak Chee Yit at Madame Fan has put together more than 10 new masterfully crafted a la carte dishes to the menu, bridging both classic and contemporary culinary techniques, flavours and philosophies.

Pan-fried Foie Gras, Truffle, Caviar with Crispy Beancurd Skin 4/5

We commenced the dinner with some delightful starters, beginning with Pan-fried Foie Gras ($38) that is paired with caviar and truffle. It is served in a crispy beancurd skin tart. Chef Pak incorporated modern ingredients while retaining longstanding heritage of the dish, creating new and different flavours or textures for the palate

Smoky Lishan Oolong Mala Quail Eggs 4.2/5

The Smoky Lishan Oolong Mala Quail Eggs ($16) reminded me of the Chinese Tea Eggs. It is given a modern take by marinating the quail eggs in mala sauce and smoked in premium Lishan oolong tea leaves, resulting in a smoky, earthy and savoury taste profile.

Alaska King Crab Somen 4.2/5

The Alaska King Crab Somen ($22) is a refreshing starter served chill. A hot and sour consomme made from preserved Szechuan vegetables is poured at tableside, giving the silky smooth somen a subtle hint of tangy for the palate.

Kampong Chicken Soup 4.8/5

An indispensable part of Cantonese dining table is the culture of soup drinking. At Madame Fan, Chef Pak's Kampong Chicken Soup ($88) is savoured over two courses. 

The first course is a Chicken Soup whereby the essence of the kampong chicken is drawn from simmering over low heat for four hours, served with cordyceps flower and bamboo pith. Diners can also opt to add on premium fish maw at a supplement of $28 per person. The second course is Hand-shredded Chicken in Aged Vinegar Sauce. The chicken is handed shredded and refreshingly dressed in vinegar ginger sauce.

Braised Cognac Soon Hock

The Braised Cognac Soon Hock (Seasonal Price), doused in cognac is delicately braised to retain its natural juices, paired with Chinese yam, baby cabbage in a rich broth with flavours of shellfish, lobster, crab and clam.

Slow Cooked Wagyu Oxtail

A beautiful dish that is slow cooked to tender is the Wagyu Oxtail ($38). The cooking breaks down the collagen-rich tissues, resulting in a thick, velvety, and almost sticky consistency. It gives the dish a luxurious mouthfeel to the dish in a cinnamon and star anise sauce.

Boston  Lobster with Winter Melon 'Noodles'

The Boston Lobster with Winter Melon 'Noodles' is a creative dish replacing the usual noodle with shredded winter melon. The winter melon noodles are simmered in a spicy pickled pepper to give it a good balance of tangy and sour to the refreshing broth. It is paired with sweet Boston lobster meat for a luxurious indulgence.

Gui Zhou Maotai Ice Cream

Last but not least, we had the Gui Zhou Maotai Ice Cream for dessert, paired with cinnamon chocolate stick and ginseng crumbs. The infuse of alcohol gives the ice cream a sweet, fruity finish with a lovely aroma.

Note: This is an invited tasting.


Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 68181921
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 11am - 330pm, 6pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]

Yan Restauant (宴) @ National Gallery Singapore - Introduces Prosperity Soup Feast

Yan Restaurant at National Gallery Singapore is introducing the Prosperity Soup Feast for a limited period from 19 September 2016 to 31 October 2016. A total of 25 double boiled soups are prepared using time-honoured recipes. Every week the menu will feature 5 of the soups and rotating them weekly during the promotion period.

Double Boiled Frog with Conpoy and Winter Melon 4.5/5

If you have been under the weather and feeling heaty, the Doubled Boiled Frog with Conpoy and Winter Melon will be the perfect soup to clear the body heatiness. The light and refreshing was not only comforting, it comes with a homely flavour that felt like mother's cooking.

Doubled Boiled Hashima with Huang Qi and Dang Shen 3.8/5

For those ladies that want a nice complexion, the Doubled Boiled Hashima with Huang Qi and Dang Shen will help to improves the skin complexion for a radiant glow.

Doubled Boiled Sea Whelk and Black Garlic 4/5

With the outbreak of Zika in Singapore, you probably want to strengthen your immune system and Yan Restaurant has the right soup in the Doubled Boiled Sea Whelk and Black Garlic, using the medical properties of the black garlic and wolfberries.

Doubled Boiled Duck with Parsley and Dried Orange Peel 4.2/5

Having a cold? The Doubled Boiled Duck with Parsley and Dried Orange Peel is supposed to help prevent cold. Besides the medical benefit and robust soup, what I enjoyed most is tender roasted duck that comes with the soup.

Double Boiled Chinese Cabbage with Yunnan Ham 3.8/5

When I knew that the Double Boiled Chinese Cabbage with Yunnan Ham can help to nourishes the lungs and boosts energy, I thought this is the right soup me as I have asthma and Singapore is starting to experience the haze from the forest fire in Indonesia. I thought the bitterness of the Chinese cabbage threw the balance of the soup a little off or it will be an even better dish.

The soups are priced at $13.80 each, and they all comes with a bowl of rice. It is not a bowl of ordinary rice. The fragrant bowl of rice is cooked in an imperial stock and comes with crispy rice.  It has both flavour and texture.

Signature Roasted Crispy Suckling Pig Served 3 Ways

Not to be missed at Yan Restaurant is some of the mainstay dishes such as the Signature Roasted Crispy Suckling Pig ($124 for half, $248 for whole) served in 3 ways. First is to enjoy the crispiness of the crackling skin paired with the steamed pancake, cucumber and scallion.

Carved Shoulder 4.5/5

The second way of enjoying the suckling pig is the Carved Shoulder. If you have enjoyed the crispy skin, this is like 2 in 1. You get to have both the succulent meat as well as the crispy skin.

Oven Baked Fillet with Lemongrass 4/5

Last but not least, we have the Oven Baked Fillet with Lemongrass. I wasn't expecting that little fellow has so much meat. It felt like have Japanese yakitori.

Steamed Thousand Layer Beancurd 4.2/5

We were all so impressed with the knife skill when the Steamed Thousand Layer Beancurd with Dice Honey Glazed Pork, Conpoy, Mushroom and Ginko Nuts. The silky smooth beancurd was complemented by the beautiful sauce and I enjoyed the contrast of textures from the diced pork, conpoy, mushroom and ginko nuts.

Chilled Mango Cream Topped with Vanilla Ice Cream and Oats 4.5/5

Wrapping up our dinner is the Chilled Mango Cream. It is served in a coconut husk and topped with vanilla ice cream and oats for the extra crunch. The bonus is that you can even have the coconut flesh after cleaning up the chilled mango cream and ice cream.

Kindly be reminder that the Prosperity Soup Feast is run on a rotational basis, with a minimum of 5 different soups available daily. If you want to try any specific soup out of the 25 soups, guests is welcome to pre-order at least a day in advance. Besides the limited period of the prosperity soup feast, Yan Restauant also offers a omakasa-style dining experience when Chef Chan and his team will design a customized menu using the best seasonal produce.

Note: This is an invited tasting.


Yan Restauant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178957
Tel: +65 63845585
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]