Perched on the fourth floor of The Clan Hotel, the intimate upscale restaurant is led by Singaporean chef Marvas Ng. His Asian cuisine, rooted in French culinary traditions, is often surprising and tinged with nostalgia.
The Caramelised Mermaid Fish ($22), for instance, is a crispy, sweet-savoury sole fish starter inspired by a popular 90s snack. A highlight is the beautifully plated Kagoshima Hamachi “Lao Sheng” ($35), an elegant reimagining of the Chinese New Year ceremonial dish.
The hot dishes shine too, particularly the Pork Spare Ribs “Mei Ren Guo” ($33), a velvety slow-simmered broth with Iberico pork, soy collagen and ginseng, and Straits Wild Caught Threadfin “Qing Zeng” ($58), delicately steamed and served with a zesty yellow chilli ragu. The bar upstairs offers signature cocktails and over 60 wines to pair.
Prices range from $6 for the Wagyu Beef Croquette “Hei Hu Jiao” to $72 for the Zuwaigani Snow Crab Claw “Lao Mian”.
