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]

Fourgather @ Telok Ayer Street - Newest Modern Thai Restaurant with Fusion Flavours in Vibrant Thai Street Food-Themed Space

Discover Fourgather, the latest addition to Telok Ayer's dining scene, tucked away within Amoy Hotel. Upon entering, you'll be greeted by a vibrant and eclectic ambience carefully curated by its four co-owners.

The casual restaurant is divided into two spaces adorned with stylish decor pieces imported from Thailand. Combined with lively background music, we definitely felt like we were transported to the Land of Smiles. The extensive menu features both authentic Thai dishes and creative items of fusion flavours.

Beverages

The beverage menu offers a wide variety, both alcoholic and non-alcoholic. Opting for non-alcoholic choices, we selected Thai Chrysanthemum ($5.50), Pandan Thai Milk Tea ($5.50), Butterfly Pea Lemonade Soda ($7.90), and Soya Bean Milk Tea ($6.50). While slightly pricey, we appreciated that the drinks weren't overly sweet, with the fragrant Thai Chrysanthemum standing out for its lovely herbal notes.

Fourgather Matchstick Wings 4.8/5

The Fourgather Matchstick Wings ($11.90) is a must-try! The 10 split mid-joint wings are marinated in a housemade aromatic sauce and expertly fried to perfection. They are so juicy, crunchy and addictive. Remember to enjoy them with the fragrant, crispy garlic for an extra burst of flavour.

Roasted Rice Pork - Moo Koop Foon 4.5/5

Before this dinner, I had never tried nor heard about Roasted Rice Pork — Moo Koop Foon ($18.90). This deep-fried pork dish is coated with roasted rice and finished with chilli powder, giving it an extra texture dimension on its exterior. Much like the Matchstick Wings, the pork is fried to a perfect crunch while retaining its juiciness inside.

Thai Style Kang Kong - Morning Glory 4/5

We opted for the Thai Style Kang Kong - Morning Glory ($12.90) as our vegetable dish. While the taste was as expected, the portion size was small for the price.

Thai Fried Kway Teow - Pad See Ew 3.5/5

One of our favourite Thai mains is Pad See Ew ($14.90), the classic Thai Fried Kway Teow. We ordered it here as well but were disappointed to find it lacked the wok hei.

Thai Train Fried Rice - Khao Pad Rod Fai 3.5/5

We were curious about the Thai Train Fried Rice ($13.90), which we later learned was named after a popular dish sold by vendors at train stations. It was average on its own, but it was better when paired with a side of Thai fish sauce and cut chillies.

Green Curry Chicken with Roti 4.2/5

If you prefer less thick and creamy Thai green curries, go for the Green Curry Chicken with Roti ($15.90). The fragrant curry was loaded with assorted vegetables and chicken bites. Make sure to dip the roti pieces while it's hot for that crisp.

Yum Salmon 4.2/5

Yum Salmon ($26.90) is one of the raw marinated seafood dishes on the menu, next to Yum Raw Prawn ($20.90) and Yum Puu Maa — Flower Crabs ($39.90). The salmon sashimi comes in thick chunks, tossed in a salivating tangy-spicy Thai sauce mix.

Tom Yum Soup - Seafood 4/5

Between the creamy and clear Tom Yum Soup ($24.90), we went with the former. Fourgather's rendition leaned a bit more to the sweet end while staying decently fragrant with the classic tom yum herbs of lemongrass, galangal and kaffir lime. Apart from Seafood, you can choose other toppings, such as Vegetable ($13.90), Chicken ($16.90) and Prawn ($19.90).

Fisherman’s Harvest - Fried Fish Miang 4.2/5

Consider trying the fried whole fish dishes when dining here in a group. The Fisherman's Harvest - Fried Fish Miang ($44.90) was perfect for sharing and presented impressively. The fried fish chunks, conveniently boneless, boast a meaty texture with a light crispiness. Served with a whole tray of vibrant condiments and various chillies, diners are encouraged to wrap the fish chunks with vegetables and select their preferred condiments, akin to our familiar Korean BBQ wraps. It was refreshing and interactive, ideal for enjoying in a group.

Coconut Ice Cream 4.2/5

Our desserts started with the classic Coconut Ice Cream ($8.90) served with fresh coconut meat and crushed peanuts. Although it was quite pricey, it was good, mildly sweet, and creamy.

Freshly Made Red Ruby 3.5/5

Next was the Freshly Made Red Ruby ($9.90) served with jackfruit and coconut meat. While the red rubies were expectedly crunchy, we found the chewy tapioca flour exterior to be too thin in ratio.

Thai Butter Toast 4/5

Seeing the Thai Butter Toast ($9.90) reminded us of Thailand's popular After You Cafe! Choose between steamed or toasted toasts, and they will be served with housemade pandan custard dip and Thai milk tea dip. The portion could definitely do with more toasts at this price tag.

Although the prices may be on the higher side, we found the overall experience and ambience at Fourgather to be enjoyable. The food was generally well-balanced in flavours - being flavourful and avoiding being too oily, overly sweet or salty. Surprisingly, the sides impressed us more than the mains.

The restaurant also serves Lunch Sets available between 11.30am to 3pm (last order at 2.30pm) at more attractive price points.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Fourgather
76 Telok Ayer Street
#01-02
Singapore 048464
Tel: +65 8071 2946
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Nearest MRT: Telok Ayer MRT (DT Line)

Opening Hours:
Mon-Sat: 11:30am - 11:30pm
(Closed on Sun)

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

SARAI @ Tanglin Mall - Refreshed Thai Fine Dining Experience With A Sleek New Interiors

SARAI is a fine dining Thai restaurant located at Tanglin Mall, helmed by Chef de Cuisine Lisa. In conjunction with its sleek new interior looks, the restaurant has put together a new menu and a curated beverage programme with in-house cocktails and mocktails infused with Thai influences to go with Thai food.

Amuse Bouche - Lab Gai 3/5

We had the Exploration Lunch Menu ($58 per pax) comprising an Amuse Bouche, Starters, Mains and Desserts. Teasing our appetite is the Lab Gai, a bite-size cucumber cup filled with spicy and sour minced chicken salad, whetting our appetite.

Starters - Nam Prik Ma Kae 2.5/5, Tod Mum Hu Plee 3.5/5

For the starters, we had the Nam Prik Ma Kae, a refreshing and textural stack of endives, Thai cucumber and jicama topped with tomato chilli dip. The other starter is the crispy Tod Mum Hu Plee. The assorted banana blossom cake is deep-fried to golden brown and paired with a spicy dip.

Tom Klong Pla 4/5

For the mains, it is a set meal on its own. It comes with a bowl of soup, a plate of rice, vegetable and protein. The sweet, spicy and tangy Tom Klong Pla comprises smoked barramundi and sweet leaf bush. It is a bowl of goodness packed with robust flavours.

Pad Hed Rum Gap Dog Pak Pang 4/5, Panang Nua Yang 4/5

The other two items, Pad Hed Rum Gap Dog Pak Pang and Panang Nua Yang are plated together with the fragrant steamed rice. The Australian Wagyu was perfectly grilled to a delightful, tender bite paired with panang curry sauce. The stir-fried Dou Miao flowers with assorted Mushrooms complete the hearty and comforting plate of rice.

Pla Hmug Nung Ma Naw 4.2/5

For the mains, diners can choose either the Australian Wagyu or Steamed Squid. If you are not into beef, you can go for the Pla Hmug Nung Ma Naw, steamed squid stuffed with roe sac with chilli lime garlic sauce. The flavours are brighter and sharper compared to the wagyu.

Jelly Bi Tuey 4/5

We ended the three-course lunch meal with Jelly Bi Tuey for dessert. The Pandan Panna Cotta with Coconut Foam was smooth and creamy, while the crispy lotus-shaped cracker provided extra texture enjoyment.

Note: This is an invited tasting.


SARAI
Tanglin Mall
163 Tanglin Road
#03-122
Singapore 247933
Tel: +65 67370818
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk straight to destination. Journey time about 5 minutes. [Map]

Thai Paradise @ Clementi Ave 5 - New Thai Eatery In The West To Spice Up Your Meal

Thai Paradise is a new Thai eatery located at Clementi Ave 5 near the Clementi police station. Though it has limited seats, the standalone eatery offers an extensive menu ranging from one meal dishes to cooked dishes for a family meal.

Basil Pork with Rice & Egg 4/5

As we were at Thai Paradise for lunch, we ordered the one meal dishes accompanied by several side items. First is the Basil Pork with Rice & Egg ($6.50). The pricing is very reasonable, with a decent portion for a meal dish. The flavours for the basil pork are on the spot, which goes very well with the steamed rice. I only hope that it can be spicier.

Beef Noodle 4/5

If you prefer noodles over rice, the Beef Noodle ($5.90) is a delicious consideration. The beef noodle comes in a robust and thick broth, accompanied by beef slices, beansprouts and beef balls. I usually add a bit of Thai chilli flakes to give it some extra kick, boosting the enjoyment.

Grilled Pork Cheek 3/5

Next, we have the Grilled Pork Cheek ($12), which looks like boiled pork instead of being grilled. It's tender and clean tasting. Best to have it with the accompanying Thai chilli sauce. However, I prefer it to be more grilled and charred for that smoky aroma.

Tom Yum Milk Red 4/5

You can go for either the clear or red for tom yum soup. I decided to go for the Tom Yum Milk Red ($7/$12/$18), creamy, spicy and brimming with seafood.

Pandan Chicken 4.5/5

A must-try is the Pandan Chicken ($8.90 for 4pc). The chicken is deep-fried to crispy on the outside yet tender and juicy inside. It even comes with a beautiful pandan and lemongrass aroma.

Mango Sticky Rice 4.2/5

Red Ruby 4.2/5

We had the Mango Sticky Rice ($5.90) and Red Ruby ($4), Wrapping up our lunch. These desserts are legit, using the freshest ingredients. They are not to be missed to complete a satisfying meal at Thai Paradise.

Note: This is an invited tasting.


Thai Paradise
Blk 378 Clementi Ave 5
#01-338
Singapore 120378
Tel: +65 88877512
Nearest MRT: Clementi (EW Line)

Opening Hours:
Mon-Fri: 1030am - 3pm, 5pm - 930pm
Sat-Sun: 1030am - 930pm

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk along the sheltered walkway to Clementi Ave 5. Cross the road and walk to block 378. Journey time about 8 minutes. [Map]

2) Alight at Clementi MRT Station. Take Exit A. Walk to Clementi Bus Interchange (Stop ID 17009). Take bus number 7 or 282. Alight 1 stop later. Walk to destination. Journey time about 5 minutes. [Map]