Eclipse by BDC @ Yue Hwa Building - A Casual, Creative Twist on Fine Dining with Chef Samuel Quan’s New Menu

Eclipse by BDC has come a long way since its 2021 debut as a fine dining destination atop the Yue Hwa Building in Chinatown, where the restaurant's unique vantage point offered stunning views of Singapore's skyline. My recent visit revealed a transformation in concept — Eclipse now provides a more casual, approachable menu crafted by Chef Samuel Quan. This new direction brings inventive twists to familiar flavours while still showcasing Chef Quan's creativity.

Crab Laksa Croquette 3.8/5

Smoked Eel Pumpkin Beignet 3.8/5

We began with two delightful snacks: Crab Laksa Croquette ($16 for 3pc) and Smoked Eel Pumpkin Beignet ($16 for 3pc). The Crab Laksa Croquette was a crispy parcel packed with Singapore's iconic laksa essence, accompanied by a curry aioli and laksa leaf that amplified its flavours. The Smoked Eel Pumpkin Beignet was a surprising take on the traditional custard lava bun, featuring molten Comté cheese nestled within a golden pumpkin beignet. The beignet was topped with crispy 'You Mai Chye' floss and complemented by a roasted onion jam. This bite combined sweet, smoky, and savoury notes in an unexpectedly harmonious way.

Pan Seared Scallop 4/5

The Pan Seared Scallop ($24) was plump, juicy, and beautifully paired with a sage butter emulsion and furikake seaweed for umami depth. Topped with ikura and pickled ginger flower, the dish had a refreshing acidity that elevated the flavours, making it a well-balanced and thoughtfully composed appetiser.

Jurong Farm XL Frog Leg 3.8/5

One of the more unique items on the menu was the Jurong Farm XL Frog Leg ($20), deep-fried to perfection with a crispy Japanese puffed rice coating that provided a delightful textural contrast to the tender frog leg meat. Paired with a Szechuan hibiscus jus, the dish offered an interesting twist, though the jus fell slightly short of delivering the expected punchy, piquant finish.

12 Days Dry Aged Half Duck 4/5

The star of the evening was the 12 Days Dry Aged Half Duck ($68 whole). The duck was accompanied by egg crepes, leeks, pickled cucumber, pickled chilli, and a hibiscus glaze, echoing the classic flavours of Peking duck with a unique twist. Diners can wrap the tender duck meat with the egg crepe and condiments or enjoy it on its own to fully appreciate the expertly dry-aged, succulent flavours of the duck.

Refreshing Eton Mess 3.5/5

For dessert, we had the Refreshing Eton Mess ($18), a tropical reimagining of the British classic. Tonka bean meringue, Meyer lemon gel, Dole pineapple, and yuzu sorbet brought together layers of sweetness and tartness, offering the meal a light and refreshing finale.

Smoked Hay Tiramisu 3.8/5

Our final dessert, the Smoked Hay Tiramisu ($22), was a daring take on the beloved Italian dessert. The smoky hay notes infused the layers of mascarpone and cream cheese with a distinct depth, while the addition of Kahlua espuma added an aromatic complexity. However, the real surprise was the inclusion of ikura, which introduced a briny element that added a bit of intrigue, much like the contrast of salt in dark chocolate.

Eclipse by BDC has successfully transitioned from fine dining to a more casual yet adventurous menu that's brimming with inventive flavour combinations and textural surprises. Chef Samuel Quan's bold, reimagined dishes offer diners a fresh perspective on familiar ingredients while maintaining an approachable charm. The setting, coupled with the thoughtful, contemporary dishes, makes Eclipse an excellent choice for those seeking an elevated dining experience with a creative, casual twist.

Note: This is an invited tasting.


Eclipse by BDC
Yue Hwa Building
70 Eu Tong Sen Street
#06-01
Singapore 059805
Tel: +65 6908 0880
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue-Thu: 12pm -3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
Sun: 12pm -3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to Eu Tong Street. Turn left and walk to destination. Journey time about 3 minutes. [Map]

Tanglin Cookhouse @ Tanglin Mall - Modern Colonial-style Restaurant Offering Western and Asian Inspired Dishes

Tanglin Cookhouse at Tanglin Mall is a modern colonial-style restaurant serving Western and Asian-inspired dishes that best represent the dynamics between British culture and local flavours.

Here in the evening, you get to start with some tippers from the bar. We had Gin and Tonic - Berries Wonders with Widges London Dry Gin ($20) and a Moonshot Martini with Boutique-y Gin Company Moonshot Gin ($20) under the Special Gin Cocktails list. I recommend the latter, which allures with floral notes.

Vine Tomato Salad with Fresh Burrata Cheese 3/5

We started the dinner with Vine Tomato Salad with Fresh Burrata Cheese ($25.90). The salad was covered with an abundance of puffed kombu quinoa and a generous handful of pine nuts. The pairing of pillowy burrata with crunchy elements set this salad apart from the usual.

Tanglin Scotch Egg 2.8/5

Next, we had the much loved Tanglin Scotch Egg ($16.90), served with Purple cabbage slaw and pickled mustard seeds. Both the slaw and tangy mustard seeds cut the richness of the meat, but I find its gaminess a tad too much.

Salmon Wellington 4.5/5

We had Salmon Wellington ($26.90) and Grandmother's Roasted Chicken ($25.90) for the main. My favourite was the former. I loved the warm smell of the dill when it was served, and slicing the buttery puff into half unveiled an incredibly moist slab of salmon fillet. It was plain delicious with the side of lemon dill beurre blanc.

Grandmother's Roasted Chicken 3.8/5

The latter features a 1/2 spatchcock chicken with onion gravy and Yorkshire pudding. The chicken was tender with very nicely roasted skin, adding to its flavour. The onion gravy was superb, complementing the meat exceptionally well. However, the Yorkshire pudding was slightly burnt, and the green peas were somehow cloyingly sweet.

Sticky Date Pudding 3/5

For a sweet ending, the warm Sticky Date Pudding ($14) was comforting with English toffee sauce, with added nutella soil for texture. What's different about Tanglin Cookhouse's pudding is that it is served with papadam and coconut ice cream to give a savoury, tropical vibe. I enjoy the sweet-savoury play on this classic typical dessert. However, the pudding itself can be 'stickier', and the papadam was a bit limp when we had it, which affected the overall experience of this dish.

Eton Mess Trifle 3/5

We also had Eton Mess Trifle, a rather romantic dessert made by layering basil macerated strawberries, meringue and vanilla chantilly cream. The tangy strawberries brought the trifle a refreshing and herbaceous burst of acidity. However, less sweet would have been better.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Tanglin Cookhouse
Tanglin Mall
163 Tanglin Road
#01-106
Singapore 247933
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 9am – 1030pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk straight down Grange Road. Walk to destination. Journey time about 3 minutes. [Map]