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]

Morsels @ Dempsey Hill - Chef Petrina Launches new Menu 3.0 showcasing Skilful Blend of Eastern and Western Influences

I recently returned to Morsels to experience its new Menu 3.0. The innovative new creations will delight fans of Chef Petrina's cooking style, which seamlessly incorporates East and West influences with fermented sauces.

Aka Ebi Tartare 4.2/5

We started our dinner with the Aka Ebi Tartare ($18). The red shrimp is tossed in a mixture of green grape raisin and raspberry gochujang, paired with a crispy nori cracker. This dish offers a multi-textural enjoyment, with each bite bursting with vibrant flavours.

Hokkaido Scallop Carpaccio 4.2/5

Next up was the Hokkaido Scallop Carpaccio ($28). Light, bright, and vibrant, the scallops are tossed in aguachile and paired with a smooth cannellini bean puree, making for a refreshing and delightful appetiser.

Whipped Burrata 4/5

The Whipped Burrata ($22) comes with glazed baby carrots, Brazil nuts, and a kale salad. The burrata is creamy and luxurious, while the glazed baby carrots add a nice sweetness and crunch. The fresh kale provides a crunchy bite, making this dish a well-balanced starter.

Duck Dumplings 4/5

We then had the Duck Dumplings ($30), served in brodo stock, paired with fermented garlic mash, and finished with juniper kombu oil. The dumplings were flavourful and satisfying, and the brodo added depth to the dish.

Galician Octopus 3/5

The Galician Octopus ($42) is grilled to a perfect char, resulting in a tender and bouncy texture. It comes with farfalle pasta tossed in squid ink assam sauce. While each component is delightful on its own, the combination did not quite gel together for me.

Mangalica Pork Loin 4.5/5

For the mains, we had the Mangalica Pork Loin ($44). The clean-tasting pork was tender and succulent. However, the accompanying pulled pork tortellini felt a bit unnecessary, with the skin being slightly dry from sitting too long. It seemed the chef wanted to showcase different ways to enjoy the beautiful pork or offer a replacement for the usual carbs like mash and fries.

BVP Quail 5/5

The BVP Quail ($50) was a standout dish. I thoroughly enjoyed the rub, which gave the tender quail a delicious flavour coat. It was paired with smoked corn miso cream and lacto-fermented baby corn, adding complexity to the dish.

Morsels Signature Milo Tiramiso 5/5

We ended our meal with a must-try dessert, Morsels Signature Milo Tiramiso ($17). This unique take on the classic tiramisu incorporates Saratoga dark rum and shiro miso for a deliciously sweet ending that left us thoroughly satisfied.

Morsels' new Menu 3.0 continues to impress with its creative and flavourful dishes. Highlights include the Aka Ebi Tartare, Hokkaido Scallop Carpaccio, Mangalica Pork Loin, BVP Quail, and the delightful Milo Tiramiso. Chef Petrina's skilful blend of Eastern and Western influences and her innovative use of fermented sauces make dining at Morsels a memorable experience.

Note: This is an invited tasting


Morsels
25 Dempsey Road
#01-04
Singapore 249670
Tel: +65 62663822
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Nearest MRT: Napier (TE Line)

Opening Hours:
Tue-Sat: 12pm - 3pm, 6pm - 10pm
Sun: 1130am - 3pm
(Closed on Sun dinner and Mon Full Day)

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Opposite Botanic Gardens (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 and 174. Alight 2 stops later. Take the flight of stairs up to Dempsey Hill. At Dempsey Road, turn left and walk to the open-air carpark in front of block 25. Walk to destination. Journey time about 8 minutes. [Map]

Jiak Kim House @ Jiak Kim Street (Kim Seng Road) - Former Zouk Transformed into a Beautiful Modern Asian Restaurant by The Brewerkz Group

Stepping into the former Zouk, one encounters the metamorphosis into Jiak Kim House, an enchanting dining venture brought to life by The Brewerkz Group. Chef-Partner Seow Tzi Qin takes the reins, introducing an inventive menu that weaves modern Asian cuisine with Southeast Asian flavours, all within a contemporary framework. This establishment is more than a restaurant; it celebrates evolution against the backdrop of Zouk's storied past.

The dinner commences with complimentary rotating bread, with the noteworthy Bolo Bun stealing the spotlight with its century egg and salted egg filling. This treat could easily grace the shelves of a bakery. Following this, an Amuse Bouche takes the stage, presenting a delightful ensemble of crunchy jellyfish paired with a palate-refreshing sorbet, setting the tone for the dining experience.

Chilli Crab Pie Tee 4/5

7-Herbed Crab Cake, Assam Mayo 4.8/5

Spanish Mackerel Otak Otak, Green Curry 3.8/5

Lamb Golash Croquette, Mint Coriander Coulis 4.5/5

For those venturing into Jiak Kim House for the first time, I strongly recommend having the Tingkat of Memories ($36). This ensemble features four distinct items: the 7-Herb Crab Cake with Assam Mayo, Lamb Goulash Croquette with Mint Coriander Coulis, Chilli Crab Pie Tee, and Tri-Colour Otak Otak. These items aptly exemplify Chef TQ's culinary vision and the establishment's unique gastronomic style. Moreover, they offer a vibrant introduction to the rich and diverse flavours of Southeast Asian cuisine.

Mushroom Herbal Tea 'Macchiato' 5/5

The Mushroom Herbal Tea 'Macchiato' ($22) is the chef's creative take on the beloved local Bak Kut Teh. The concoction comprises peppery mushroom consommé infused with a fragrant herb and spice blend. Topped with a frothy green peppercorn foam, the dish is served with a delightful side of playful mini dough fritters. I found joy in dipping the dough fritters into the comforting and flavoursome soup, a reminiscent act of savouring local Bak Kut Teh delightfully.

Hay-Smoked Wagyu Hamburg 4/5

The Hay-Smoked Wagyu Hamburg ($28) draws inspiration from the Vietnamese Bo La Lot. This delectable dish features juicy chargrilled patties made from a succulent blend of chuck, short rib, and pork belly, expertly wrapped in fragrant shiso leaves. Accompanied by a tantalising green pepper sauce, the dish is complemented by fresh kimchi pickles at the side, adding a delightful touch that helps balance the richness of the flavours.

Herbal Scallops 'Pao Fan' 4/5

The Herbal Scallops 'Pao Fan' ($42) received mixed reviews from some dining companions who felt it fell short of the traditional Chinese Pao Fan dish's expectations. Despite presenting components like puffed rice, the dish deviated from the anticipated experience. Rather than a faithful representation of Pao Fan, it resembled more of a scallop dish paired with earthy cordyceps and briny ikura in dashi buerre blanc. Nevertheless, it was still enjoyable as a scallop dish on its own.

Garum Quail Panggang 4.5/5

The Garum Quail Panggang ($46) left me in awe of Chef TQ's cooking. It stands as the most delightful way I've experienced quail thus far. The quail, expertly butterflied and beautifully chargrilled, is served alongside creamy celeriac mash, truffle sauce, crispy lotus root chips, and deep-fried cauliflower bhaji. The combination of flavours and textures in this dish is truly magical.

Kam Heong Sambal Grouper 4.2/5

The Kam Heong Sambal Grouper ($40) showcases a boldly flavoured Tiger Grouper fillet marinated overnight in black peppercorns and homemade sambal. Paired with lively mangosteen salsa and served alongside cilantro rice, the dish presents a delightful fusion of robust flavours and diverse textures, creating a unique and memorable dish.

Beef Tongue-To-Tail 4/5

The Beef Tongue to Tail ($42) presents fork-tender spice-infused rendang short ribs, torched ox tongue, and braised oxtail. Accompanied by domino potatoes adorned with grated coconut, smoky grilled shishito peppers, and a refreshing rojak salad, the dish artfully showcases the diverse and delectable facets of the cow.

Challans Duck Two Ways 4/5

The Challans Duck Two Ways ($48) is meticulously roasted to a beautiful pink, accompanied by a tangy sour plum sauce and served alongside a salted vegetable risotto. Despite the tender and flavourful duck meat, some diners felt it lacked the pronounced Southeast Asian flavours evident in the other dishes.

Snow Peak 4/5

The ethereal Snow Peak ($22) unveils a Moutai and pineapple-infused sorbet nestled on a bed of diced scoby, draped in a delicate coconut jelly, and adorned with guava, strawberries, and playful lime meringue shards. This dessert is a delightful and refreshing conclusion to the meal.

Jiak Kim 4.5/5

Jiak Kim ($22), literally translating to 'eat gold,' is an exquisite flower-shaped dessert adorned with gold foil. This dessert combines layers of roselle hawthorn jelly, earl grey mousse, Berriolette compote, and namelaka chocolate cream, delivering a harmonious blend of flavours and textures.

Note: This is an invited tasting.


Jiak Kim House
5 Jiak Kim Street
#01-16/17
Singapore 169426
Tel: +65 98315430
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk to traffic junction Kim Seng Road and Havelock Road. Cross the road. Turn left and walk down Kim Seng Road towards Grand Copthorne Waterfront Hotel. Turn right onto Jiak Kim Street. Walk to destination. Journey time about 6 minutes. [Map]

Chef Chan's Private Dine @ Scotts Road - Preserving Legacy, Crafting Excellence

Nestled within the premises of Indocafe along Scotts Road is Chef Chan Private Dine, spearheaded by Chef Wong Hong Loong, the skilled disciple of the renowned Chef Chan Chen Hei. While it might initially seem perplexing to name a restaurant after a chef not leading the kitchen, Chef Chan Chen Hei's prestigious legacy in the Chinese culinary realm justifies this choice. The restaurant promises a repertoire of Chef Chan's classic dishes, complemented by contemporary twists under the meticulous guidance of Chef Wong Hong Loong.

Abalone with Caviar / Maitake Mushroom "Kung Fu" Soup 4.2/5

We had the Dinner Set Menu by Loong Shi Fu, priced at $188+ per person, and the evening commenced with an amuse-bouche featuring Abalone with Caviar and a Maitake Mushroom "Kung Fu" Soup. The prized abalone, sweetened with caviar and immersed in the earthy essence of maitake mushroom, offered a tantalising prelude to the gastronomic feast.

Golden Morsels - Foie Gras with Shrimp Paste 3.8/5

Golden Morsels - Iberico Pork with Chive Dumpling 4/5

Golden Morsels - Marinated Quail Leg with Five Spices 4.2/5

The Golden Morsels trio followed, presenting a symphony of flavours. The Foie Gras with Shrimp Paste, boasting a crispy exterior, danced on the palate with a delightful medley of textures. Iberico Pork with Chive Dumplings showcased juicy dumplings infused with the essence of chives, while the Marinated Quail Leg with Five Spices provided a herbal and tender interlude.

Wellness Chicken Soup 5/5

The Wellness Chicken Soup emerged as a highlight, a potently brewed elixir resulting from a 12-hour simmer of whole chicken with ginseng. Served in a teapot and poured theatrically into individual bowls, the rich and flavoursome soup hinted at the essence of pure chicken essence.

Steamed Spotted Grouper with Homemade Tofu and Egg White 4/5

The Steamed Spotted Grouper, harmoniously paired with Homemade Tofu and Egg White, showcased the delicate flesh of the grouper enrobed in silky steamed egg white—an ode to the chef's artistry.

Poached Australian Cabbage with Double Boiled Chicken Broth 4.8/5

The Poached Australian Cabbage, immersed in Double-Boiled Chicken Broth, symbolising abundance and fortune, unfolded as a visual delight. The cabbage, served blooming at the table, captured the essence of softness and sweetness.

"Loong Shi Fu" Signature Crispy Sakura Chicken 5/5

An iconic Chef Chan's dish is the "Loong Shi Fu" Signature Crispy Sakura Chicken, which features paper-crisp skin, revealing tender and moist meat beneath. The impressive texture and flavour profile invoked the essence of a perfectly executed dish.

Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy 4.2/5

The Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy emerged as a stellar dish — a fusion of silky flat rice noodles infused with "Wok Hei" and adorned with a rich crab roe gravy, complemented by crispy noodle bits for an added crunch.

Chilled Supreme Bird's Nest with Rock Sugar 3.5/5

Rounding off the feast, the Chilled Supreme Bird's Nest with Rock Sugar provided a light and nourishing dessert. Additionally, Little Sweets comprising Mochi coated in peanut and Nian Gao with a thin crisp batter served as delightful petits fours.

Little Sweets 4/5

In conclusion, Chef Chan Private Dine masterfully preserves the legacy of Chef Chan Chen Hei, weaving traditional excellence with contemporary flair through Chef Wong Hong Loong's skilled hands. Each dish served unfolds as a symphony of flavours, a testament to the richness of Chinese gastronomy. The restaurant is not merely a dining establishment; it is a celebration of heritage, a gastronomic journey that intertwines the past and present in every exquisite bite. Chef Chan Private Dine undoubtedly holds a distinguished place in Singapore's vibrant F&B landscape.

Note: This is an invited tasting.


Chef Chan's Private Dine
(within INDOCFE - Peranakan Dining)
35 Scotts Road
Singapore 228227
Tel: +65 6737 0895
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]