Club Rangoon at Duxton Road is one of the restaurants I have visited a couple of times, and I have always enjoyed its contemporary interpretation of traditional Burmese cuisine. The restaurant takes familiar Burmese flavours and gives them a modern touch, while retaining the distinctive ingredients and bold flavour profiles that make the cuisine so interesting. My recent visit coincided with the launch of its new menu, which brings a refreshed selection of dishes alongside creative cocktails. From familiar Burmese noodle dishes to grilled seafood and inventive appetisers, there was plenty to explore.
Tomato Ngapi-chet Labneh, Confit Tomatoes, Pita Chips 4/5
We started with the Tomato Ngapi-chet Labneh ($18), served with confit tomatoes and pita chips. This combination of flavours brought together the punchy, savoury notes of ngapi-chet (Burmese fermented fish paste) with the creamy, tangy character of labneh. The slow-cooked confit tomatoes added a natural sweetness and juiciness, helping to balance the intensity of the fermented paste. Served with crispy pita chips for scooping, it was a delightful interplay of savoury, tangy and sweet flavours, with contrasting textures in every bite.
Mutton Croquette 4/5
Next was the Mutton Croquette ($14), accompanied by mint and dill yoghurt. Encased in a golden, crispy breadcrumb coating, the croquette revealed a hearty filling of tender minced mutton cooked with aromatic spices. The meat carried a robust, savoury flavour with a characteristic richness that made it quite satisfying. The accompanying mint and dill yoghurt brought the dish together, its cooling, herbaceous tang cutting through the richness of the fried croquette. A scattering of crispy ginger added another layer of fragrance and crunch, giving each bite a pleasant finish.
Curry Chicken Thigh Skewers 4.2/5
The Curry Chicken Thigh Skewers ($16 for 2 pieces) were another highlight. Marinated in Burmese curry spices, the chicken thigh was grilled until lightly charred on the outside while remaining juicy and tender within. The aromatic marinade gave the meat a lovely depth of flavour, complemented by the smoky notes from grilling. What made this particularly interesting was the pickled watermelon served alongside. An unexpected pairing, the watermelon offered a refreshing sweetness and gentle acidity that helped cut through the richness of the spiced chicken. Crispy ginger added a final touch of fragrance and texture.
Shallot Oil Sour, Berry Good Spritz 4/5
We also tried two drinks from the refreshed beverage menu. The Shallot Oil Sour ($22) is an adventurous take on the classic sour, combining Colombo gin, elderflower, shallot oil, lemongrass, fino sherry and citrus. It was an interesting savoury take on a cocktail, with the botanical notes of gin and the floral sweetness of elderflower meeting the distinctive aromatic character of shallot oil and lemongrass.
For a non-alcoholic option, the Berry Good Spritz ($14) features salted strawberry cordial, citrus and soda. Light, refreshing and gently fizzy, it offered a pleasant balance of fruity sweetness and citrusy acidity, making it a good alternative for those who prefer to skip alcohol.
Nangyi Thoke with Round Noodles 4.2/5
Moving on to the mains, the Nangyi Thoke with Round Noodles ($20) is a Burmese noodle dish that showcases the cuisine's love for bold, savoury flavours. Traditionally made with thick noodles tossed in a rich, seasoned mixture, this version uses round noodles that offer a substantial, springy bite. It comes with cured pork, red onion, chilli, toasted chickpea powder and pork crackling. The toasted chickpea powder gives the noodles their characteristic earthy, nutty flavour while helping the seasonings cling to each strand. Cured pork adds a savoury depth, while the red onion and chilli provide a sharp, spicy contrast. I particularly enjoyed the pork crackling, which added a delightful crunch against the chewy noodles. It was a hearty, flavourful take on this traditional Burmese favourite.
Banana Leaf Grilled Seabass Fillet 4.2/5
The Banana Leaf Grilled Seabass Fillet ($24) was another standout. The seabass is wrapped and grilled in banana leaf, allowing it to cook gently while absorbing the leaf's subtle, earthy fragrance. The result was a tender, moist and flaky fillet that retained its natural sweetness. The accompanying lemongrass brought a lovely citrusy fragrance, while green chilli added a gentle heat and brightness to lift the flavours. It was a relatively simple preparation that allowed the freshness of the fish and the aromatic ingredients to shine.
Wok-Fried Garlic Shoot, Sugar Snap Peas, Winged Beans 4/5
For vegetables, we had the Wok-Fried Garlic Shoot, Sugar Snap Peas and Winged Beans ($10). A colourful combination of greens, the vegetables were tossed over high heat, retaining their natural crunch and freshness while picking up a subtle smoky wok-hei aroma. I liked the variety of textures, from the crisp garlic shoots to the crunchy sugar snap peas and winged beans. It was a straightforward vegetable dish, but a welcome accompaniment to the richer and more robust flavours of the other dishes.
Pon Yay Gyi Fried Rice 4.2/5
We ended the meal with the Pon Yay Gyi Fried Rice ($20). Pon Yay Gyi is a traditional Burmese fermented paste made from horsegram beans, known for its distinctive earthy, savoury and fermented character. Incorporated into the fried rice, it imparted a deep, complex umami flavour that was quite different from the usual fried rice preparations. The rice grains were well tossed, absorbing the rich seasoning while retaining their individual texture. The pork belly added a layer of savoury richness that complemented the rustic, fermented notes of the horsegram paste. This dish was particularly interesting for those who enjoy exploring the more distinctive flavours of Burmese cuisine.
Kao Nhyin Baung Rice Pudding 3.5/5
The meal ended on a sweet note with the Kao Nhyin Baung Rice Pudding ($12) served with coconut ice cream. A traditional Burmese delicacy made with glutinous rice, the pudding had a rich, tender texture with a slight chewiness. Warm, creamy, and subtly sweet, it was a comforting dessert that showcased the sticky rice's natural character. The accompanying coconut ice cream provided a lovely temperature contrast, with its cool, luscious texture and fragrant coconut flavour complementing the nutty, creamy notes of the rice pudding. It was a simple yet satisfying way to round off the meal.
Overall, it was another enjoyable visit to Club Rangoon. Having returned a few times, I appreciate how the restaurant continues to explore the possibilities of Burmese cuisine without losing sight of its traditional roots. The new menu offers an interesting mix of familiar Burmese favourites and contemporary creations. For those looking to discover Burmese cuisine beyond the usual offerings, Club Rangoon is worth revisiting. Its evolving menu offers a refreshing way to experience the cuisine, whether you are already familiar with Burmese food or exploring it for the first time.
Note: This is an invited tasting.
Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
Website
Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)
Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight
Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to the destination. Journey time is about 3 minutes [Map]
2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to the destination. Journey time is about 6 minutes. [Map]
