Club Rangoon @ Duxton Road - A Taste of Contemporary Burmese Cuisine in Singapore

After making its mark in Hong Kong, Club Rangoon by Burmese restaurateur, Nelson Htoo has found a new home in Singapore. Nelson's decision to relocate was driven by the lease ending in Hong Kong and his deep-rooted connection to Singapore, where he spent his teenage years. Additionally, Singapore's vibrant Southeast Asian community, including a significant Burmese diaspora, makes it an ideal place to showcase Burmese cuisine's rich and spiced flavours.

Laphet Thoke 4/5

We started our lunch with the Laphet Thoke ($17), a refreshing fermented tea leaf salad. This dish is a staple in Burmese cuisine and consists of shredded cabbage, cherry tomatoes, and green chilli, all tossed in a tangy sauce. The real star, however, is the double-fried beans that add an irresistible crunch to each bite. The tea leaves themselves, which are traditionally fermented, add a unique flavour that elevates the dish. While most of us are more accustomed to drinking tea, in Burma, it's just as common to eat it, making this dish a fascinating introduction to the cuisine.

Shan Htamin Jin 3.8/5

Next, we sampled the Shan Htamin Jin ($12.5/2pc), which translates to Shan-style rice. This light bite featured mildly turmeric-flavoured fermented rice balls crowned with a tomato chilli rice pillow. I was advised that it's best enjoyed in a single bite, allowing the slightly sticky yet firm rice to mingle with the savoury, tangy, and earthy notes. It's a textural delight that offers a harmonious blend of flavours, making it one of the standout items on the menu.

Dirty Egg Bites 4.2/5

Another popular item on the menu is the Dirty Egg Bites ($12/2pc). This dish features hard-boiled eggs topped with a curry and coriander sauce, accompanied by caramelized onions and a split pea chip. It’s a dish that offers a glimpse into the rich and complex flavors of Burmese cuisine. The combination of the egg with the curry sauce and crunchy chip makes for a satisfying bite that leaves you wanting more.

Fish & Chips 4.2/5

When you see Fish & Chips ($14) on the menu, you might expect the British classic. However, Club Rangoon's take on this dish is a delightful surprise. Instead of the usual battered fish, barramundi is pounded with a mixture of spices reminiscent of otah, a local fish cake. The dish is served with fish crackers, allowing you to scoop the spiced barramundi onto the crackers like nachos. It's a creative and flavorful twist on a familiar dish that showcases the chef's ingenuity.

Mohinga 4/5

No exploration of Burmese cuisine would be complete without Mohinga. This staple noodle dish is a complex and comforting bowl of goodness, featuring rice noodles in a lemongrass-catfish soup, banana stems, egg, grilled catfish, split pea fritter, chilli powder, and lime. The broth is light yet flavorful, with silky soft noodles that make it a joy to eat. The banana stems add an interesting crunch, although the fibrous texture might not be to everyone's liking. Overall, Mohinga is a must-try for anyone new to Burmese cuisine, offering a well-balanced and satisfying experience.

Duck Leg Confit Curry 4.5/5

The highlight of the meal for me was the Duck Leg Confit Curry ($32). The duck leg was cooked to perfection, fork-tender and rich in flavour. The curry itself was aromatic and deeply flavorful, enriched by the sweetness of onions and a medley of spices. This is the kind of dish that demands a bowl of steamed jasmine rice ($5) to soak up every last drop of the delicious curry. It's hearty, comforting, and absolutely delicious — a true showcase of the depth and complexity of Burmese cuisine.

Club Rangoon brings a slice of contemporary Burmese cuisine to Singapore, offering a diverse, familiar, and novel menu. Whether you're new to Burmese food or a seasoned fan, the dishes here are sure to leave a lasting impression. From the refreshing Laphet Thoke to the hearty Duck Leg Confit Curry, there's something for everyone to enjoy. Club Rangoon is a welcome addition to Singapore's vibrant food scene, and I can't wait to return for another round of culinary exploration.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
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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 destination. Journey time 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 destination. Journey time about 6 minutes. [Map]

Sushi Sei @ Holiday Inn Singapore Ochard City Centre - Taste the Height of Summer with Its New Seasonal Summer Menus

Sushi Sei at Holiday Inn Singapore Orchard City Centre has welcomed a new head chef, Chef Kaoru Mitsuhashi, who has introduced lunch and dinner menus centred around the traditional art of Edomae sushi, focusing on bite-sized nigiri sushi. This summer, the menus highlight the best seasonal ingredients, such as the sweet catch of Ayu and peak-season harvest Komo Nasu Japanese eggplant from Kyoto. The 綾 Aya Lunch Menu, priced at $98 per person, is a concise yet refined offering, while the 絆 Kizuna Dinner Menu is a more extensive experience, priced at $480 for two persons.

Kyoto Japanese Eggplant 4.5/5

My lunch began with an appetiser course featuring Kyoto Japanese Eggplant, simply dressed to accentuate its gentle flavour.

Smoked Ayu Fish 4.5/5

Next, I was served a Smoked Ayu Fish, a symbol of Japanese summer. At their peak in mid-summer, Ayu fish are at their meatiest and juiciest. Chef Mitsuhashi prepared it simply salted and grilled, accompanied by a peppery green that complemented the fish perfectly.

Tachiuo, Baby Corn and Radish 4.5/5

The next 2 courses were my favourite dishes - Tachiuo (Silver Belt fish) paired with Baby Corn and Radish in a soy sauce glaze and Snow Crab. The baby corn captured my taste buds with its intense corn flavour and sweetness, intensified by an aromatic butter soy glaze. Every bite was a delightful crunch of sweet, savoury, buttery flavours.

Snow Crab 5/5

The Snow Crab was prepared into a morsel topped with shaved karasumi. With a texture that was almost creamy, the meat was incredibly sweet, especially so when contrasted with the umami karasumi.

Nama Soba 4.5/5

I was also served a cold Nama Soba, a unique take on soba noodles to cool off the summer heat. Instead of the typical dipping sauce served on the side, the dip was presented as a mirin and dashi espuma foam, coating each strand of soba.

Shima-Aji Sushi

Kohada

Next came the sushi course, offering five pieces for lunch. I savoured Takabe Sushi, Wild Bluefin Tuna Sushi (from Canada), Shima-Aji Sushi (Wild Striped Jack), Kohada (Gizzard Shad), and Uni. Chef Mitsuhashi's mastery was evident in how he expertly sliced the surface of each fish, allowing it to catch the soy sauce he lightly dabbed on before serving. This technique beautifully brought out the fish's natural sweetness.

Takabe Sushi

The Takabe Sushi was particularly memorable, with an added depth of smoky flavour from the grill.

Wild Bluefin Tuna

Uni

The Wild Bluefin Tuna sushi delighted my palate with its unctuous mouthfeel, while the Uni was featured in a simple yet satisfying handroll.

Atsuyaki Tamago

A savoury Atsuyaki Tamago with yam and shrimp was served as a palate cleanser before dessert.

Coconut Pudding, Warabimochi 4.5/5

Dessert was excellent, accompanied by matcha brewed by Chef Mitsuhashi himself. The Coconut Pudding was pillowy soft, complemented by the slight bitterness of the matcha glaze on top. Even adding that single black bean gave the delicate dessert an extra depth of flavour. Accompanying the pudding was a serving of housemade Japanese Warabimochi, completing this elegant and satisfying meal.

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.


Sushi Sei
Holiday Inn Singapore
11 Cavenagh Road
#01-13/14
Singapore 229616
Tel: +65 81399600
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Wed-Thu, Sun: 12pm - 3pm, 6pm - 930pm
Tue: 6pm - 930pm
Fri: 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B and C. Walk to Orchard Road. Cross the road. Turn right and walk to Cuppage Road. Turn left onto Cuppage Road.Walk down Cuppage Road and cut through Cuppage Terrace to Kramat Road. Walk to destination. Journey time about 6 minutes. [Map]