QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy

Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.

Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.

Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.

Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

CURE @ Keong Saik Road - Celebrates 9th Anniversary With A Limited-time Menu From Past & Present CURE Chefs

One Michelin-starred CURE celebrates its 9th anniversary with an exceptional limited-time-only menu. This ‘Past & Present’ menu is an all-star collaboration between three current CURE chefs and six ex-CURE chefs who now each helm excellent restaurants of their own.

The stellar line-up of chefs includes CURE’s Chef-Owner Andrew Walsh, Chef Gary Wong and Chef Aiken Low. Alongside them are Chef Stefan Liau from Hevel, Chef Ryan Newman from Le Bon Funk, Chef Maksym Chukanov from Qīn, Chef Kevin Wong from Seroja, Chef Melvin Chou from Terra and Chef Lewis Barker from Sommer.

Fermented Cashew Cream, Kelp & Banana Tart

Chef Stefan Liau from Hevel presents the first appetiser, a Fermented Cashew Cream, Kelp, and Banana Tart. Chef Stefan learned the kelp fermentation technique at CURE six years ago, and whilst I would never have guessed that this combination works, it is somehow a harmonious, creamy bite. It is also a little nutty, and the banana also lends some sweetness.

Irish Gallagher Oyster, Cider Granita & Caviar

The Irish Gallagher Oyster, Cider Granita & Caviar is a signature dish of CURE's Chef Andrew Walsh. The freshness of the chopped oyster is enhanced with horseradish cream, chopped shallots and celery. Cider granita adds a little icy texture and refreshing acidity, and it is finished with some briny caviar for the taste of the sea.

Salmon, Beetroot & Kampot Pepper

From his time at CURE, Chef Ryan Newman from Le Bon Funk used two favourite ingredients — cured salmon and beetroot marinate — to create this bright and cheerful (both in colour and taste) Salmon, Beetroot, and Kampot Pepper. It is an enjoyable appetiser that whets the palate before the more substantial dishes.

Abalone, Mushroom Broth & Sticky Rice

Chef Kevin Wong from Seroja is next with an auspicious dish of Abalone, Mushroom Broth & Sticky Rice. The abalone signifies continued longevity, prosperity and best wishes for CURE. The abalone was perfectly cooked and served in a wild mushroom stock and sticky rice with collagen. I really loved this dish, it's so warm and comforting and just hits the right spot.

Danish Langoustine, Tom Yum & Calamansi

Another hot evening favourite was the Danish Langoustine, Tom Yum & Calamansi by Chef Maksym Chukanov from QĪN. This pretty and tasty dish uses a whole langoustine. The juicy meat is grilled over binchotan charcoal, and the head is used to add sweetness to the Tom Yum soup. The soup is neither too tart nor too spicy; it's very balanced, and you can sip it slowly to fully enjoy the flavours.

Aged Silver Duck

As a surprise, Chef Andrew brought out his signature Aged Silver Duck, Fermented Summer Berries & Spiced Seven Tails Brandy Broth. The duck had rich, deep flavours, and the ageing process enhanced it for a very satisfying taste experience. There was also much buzz and excitement about the glass of liquid gold being served with the duck. It turned out to be a warm glass of duck consommé made with a reduction of duck bones, celery, carrots, onions, an infusion of thyme, rosemary and orange peel, and the addition of some spiced 7 tails brandy for depth of flavour just before serving.

Kyoho Grape, Fruit Tomato & Shiso

Chef Melvin Chou from Terra blends Italian and Japanese influences in this pre-dessert of Kyoho Grape, Fruit Tomato & Shiso. The base is made with fruit tomato gelee, with a refreshing topping of shiso sorbet, as well as peeled Kyoho grapes and Fruit tomato. This dish has some sweetness, with a touch of savoury and tartness. It is unique and quite refreshing.

Valrhona chocolate, Roasted hay, and White Miso

Last but not least, Chef Lewis Barker from Sommer ingeniously recreates the flavours of salted caramel using Valrhona chocolate, Roasted hay, and White Miso. Without salt or caramel, the dish achieves a unique depth with smoky notes from roasted hay and a subtle saltiness from white miso, creating a luxurious and inventive chocolate dessert.

This special menu is available from 11 June till 31 July 2024, and is priced at $188 for three courses, $218 for five courses or $238 for 9 courses.

Overall, I enjoyed the limited-time menu by the past and present chefs. Some dishes have more classic flavour combinations, while others feel more exploratory and innovative. Regardless, it is undoubtedly a golden opportunity to taste these esteemed chefs' signature dishes and craft.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


CURE
21 Keong Saik Road
Singapore 089128
Tel: +65 9338 4207
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Wed: 6pm - 10pm
Thu-Sat: 12pm - 2pm, 6pm - 10pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Kreta Ayer Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road and turn right onto Keong Saik Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 5 minutes. [Map]

La Dame de Pic @ Raffles Singapore - Enliven The Tastebuds With Masterfully Crafted Creations Capturing The Emotions Of Spring In Multi-Course Dining Experience

La Dame de Pic at Raffles Singapore showcases the best of Spring's produce in its latest menu, celebrating the season's finest offerings. The Spring menu features a range of vibrant and delicate flavours, with new and refreshed signature dishes that perfectly capture the season's essence. In addition, guests can enjoy the taste of Spring's quintessential produce, including green and white asparagus, which adds to the overall bloom of the season.

The exquisite spring menu draws on Chef's creativity. It is presented as a 4-course menu Exploration (S$188++ per guest) during lunch on Fridays, as well as a 6-course menu Experience (S$248++ per guest) and 7-course menu Elegance (S$348++ per guest) for both lunch and dinner. Of the four amuse bouche, my favourite is the minimum tart topped with bafun uni.

Green Asparagus 4/5

As asparagus is in season, we also had the Green Asparagus for amuse bouche. I understand the asparagus was marinated overnight with sea salt to gently "cook" it while retaining its raw and tender texture. The seasonal ingredient is enhanced with ginger, wasabi's spiciness, and rocket and matcha's bitterness.

Kuruma Tiger Prawn 4.2/5

Next is the Kuruma Tiger Prawn resting on a bed of smoked burrata and topped with oscietra caviar. If I am not wrong, it is paired with a light and refreshing tomato broth that brightens the taste profile. It even comes with deep-fried prawn head, which can be eaten like a snack.

Les Berlingots 4.2/5

A iconic dish at La Dame de Pic is the Berlingots which is given its own local twist. The green-coloured triangle shaped pasta parcels are filled with pea puree, elevated with a sake and pepper leaf beurre blanc and roasted pistachios.

Langoustine 4.2/5

The Langoustine is presented at the dining table in a custom-made trolley and enhanced with freshly-grated cedrat. I have never seen such a huge aromatic French citrus fruit. A light tempura-like coating around the langoustine gives it a delightful textural contrast, accompanied by a moreish bite of romaine lettuce and nori.

A4 Wagyu Tenderloin 4.5/5

The A4 Wagyu Tenderloin is cooked using a time-honoured technique known as 'a la ficelle' giving it a beautiful tender texture. What I found interesting was using a clear consomme-like sauce for the beef instead of the usual rich brown-based sauce. It is a good pairing, allowing the beef's flavour to shine more.

Pre-Dessert Yogurt Espuma with Blood Orange and Pistachio 4.2/5

Brillat-Savarin 4.2/5

We had the Yogurt Espuma with Blood Orange and Pistachio for pre-dessert before moving to the Brillat-Savarin for dessert. It is like a cheese course served as a dessert with a brioche. It is served with jackfruit and orange blossom. However, the jackfruit brings a tad of bitterness to the finish, which I didn't enjoy.

Chocolate Mint Mousse

The Chocolate Mint Mousse was not only pretty in presentation but beautiful in taste too. On the plate, you can find different components, such as coconut panna cotta and sorbet. I am not much of a dessert person, but I cleaned the plate. It just showed how good it is.

Petit Four

Last but not least, we ended the Spring menu with the Petit Four for a wonderful meal.

Note: This is an invited tasting.


La Dame de Pic
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:

Lunch (Fri-Sat): 12pm - 145pm

Dinner (Tue-Sat): 630pm - 845pm
(Closed on Sun and Mon)

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to the junction of Beach Road and Bras Basah Road. Cross the road. Walk to destination. Journey time is about 3 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Zafferano @ Ocean Financial Centre - Elevating The Italian Dining Experience

It has been a year since I last visited Zafferano at Ocean Financial Centre. During the year, the restaurant has welcomed new Head Chef, Andrea De Paola. Previously from ilLido Group, Chef Andrea incorporates innovative flavours and modern techniques to time-honoured classics, bring finesse to the plate.

Our dinner started with some amuse-bouche. The delicate bite-size snacks gave me a glimpse of the chef's culinary philosophy, balancing complex flavours in an elegant touch.

Scampi 4.8/5

I was impressed with what Chef Andrea is bringing to Zafferano right from the start of the first dish, the Scampi ($32++). The plating is more elegant and refines now. The langoustine is simply char-grilled with extra virgin olive oil till medium rare, and given a coat of sesame. Complementing the natural sweetness of the crustacean's flesh is the white miso and mirin sauce. The result is a plate of complex flavours but coming harmoniously together.

Carciofo 3.8/5

Next, I tried the Carciofo ($28++). The artichoke is poached and grilled over almond wood. Hence the tender texture with a hint of smokiness. This is paired with Caciocavallo cheese foam that has a smoky flavour, with a smoked Yamanashi egg yolk in the middle. I am not a big fan of artichoke, but I love the caciocavallo cheese foam, and I think it can go well with a lot of ingredients too.

Spaghetti 4.2/5

The Spaghetti ($30++ starter/ $42++ main) is Chef Andrea's interpretation of traditional spaghetti with bottarga, replacing the cured fish roe with razor clams and Oscietra caviar. It is a unique combination that I have not tried before. What blew me away is the sauce that brings the whole dish together, for a slurping good time.

Branzino 4.5/5

The dishes so far showcase how Chef Andrea combines different flavours to elevate the main ingredient. On the contrary, the Branzino ($48++) is bare naked to highlight the freshness of the seabass sourced from an open farm in the Mediterranean Sea off the Sardinian coast. The seabass fillet is lightly seasoned with just salt, and extra virgin oil finished in the oven and brushed with tarragon salmoriglio before serving. It is paired with young zucchini, spring herbs salad and zucchini cream on the side. Nothing fancy, just straight forward appreciation of the beautiful seabass.

Manzo 4.5/5

Besides the a la carte menu, Chef Andrea has also put together a 4-course Chef menu ($118++) and 5-course Chef menu ($148++). From the chef menu, I had the beef striploin grilled in the charcoal oven, paired with blue foot mushrooms which is a classic Italian combination. The Sanchoku wagyu striploin was cooked beautifully, locking in all the lovely jus with crispy chars at the edge.

Cioccolato 4.5/5

Also, from the Chef menu, I had the Cioccolato to wrap up dinner. It is a vegan dessert that comprises variations of chocolate forms. You may think this is going to be a very rich and heavy dessert, but it turns out otherwise. It is light, well-balanced harmony of flavours and textures.

I am glad that I have the opportunity to try Chef Andrea's food. With the new chef on board, I feel that it has elevated the food at Zafferano a notch. If the kitchen team maintains its consistency, and the chef's culinary philosophy, the star may not be far away.

Note: This is an invited tasting.


Zafferano
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch
Mon-Fri: 1130am - 3pm
Brunch
Sat: 12pm - 3pm (last Sat of the month)
Dinner
Mon-Fri: 530pm till late
Sat: 630pm till late
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]