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2013-04-08
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See full reviews & photos at my blog=http://chefquak.wordpress.com/2013/03/10/the-clan-restaurant-bukit-pasoh-singapore-on-8-3-2013/ had a great lunch with my daughter at The Clan Restaurant at Bukit Pasoh. We had the 5-course set lunch.This my second time here – I was here with my wife 3 weeks back. We both liked the food. The Chef, Ken Teo, was formerly the Executive Chef of Dozo, and we have always liked Dozo’s food. The price of the 5-course lunch, S$42.80 (6-course dinner S$63.80), is sligh
had a great lunch with my daughter at The Clan Restaurant at Bukit Pasoh. We had the 5-course set lunch.
This my second time here – I was here with my wife 3 weeks back. We both liked the food. The Chef, Ken Teo, was formerly the Executive Chef of Dozo, and we have always liked Dozo’s food. The price of the 5-course lunch, S$42.80 (6-course dinner S$63.80), is slightly higher than Dozo (& w/o the cooler drink), but I think overall the food quality is better.
There are 5 choices of appetiser & dessert, 4 choices of soup & 6 choices of main course.
I suppose the name has got to do with its location at the premises of The Gan Clan Association. Bukit Pasoh locale is home to a good few top restaurants like Majestic, Oso and nearby at Kiong Siak Street – Ember, Nicolas Le & Bistro Soori. The food is I guess nothing “Clanish”, being in the modern european genre similar to Dozo with touch of Japanese fusion.
just like Dozo, we started with a nice thirst quencher.
1. The Chef Starter is a trio comprising duck rillette, pan-seared scallop with lots of foam (this is very good & definitely better than Dozo) and a salmon mouche cone (Dozo serves a smoked salmon, tiny pan-seared piece of foie gras & pan-seared scallop).
2. Next we had a choice of appetiser. I had the bamboo clam. This was really very good. the clam was very sweet & bouncy fresh, and the ikura (salmon roe) flavour & saltiness combined very well with the shellfish texture indeed. My daughter had the deep-fried foie gras, which was not a common preparation. I stole a bite. It was different & quite good, but unlikely to displace the all-time favourite pan-seared caramelised foie gras anytime soon.
3. Next up is the soup. I had the cepes mushroom bisque. It was very good, maybe slightly more quantity-wise but not much different from Dozo. My daughter had the crab bisque which came with a prawn twister. I think this had a lot more foam than that served at Dozo & was overall better.
4. Next came the 48hr beef short ribs served on hoba leaf on a lava stone. I really, really loved this dish. The quality of the beef was much superior to that at Dozo. The meat was just so sweet & flavourful & the texture was just super.
5. For the dessert choice, my daughter had the chocolate lava cake. It was good. I had the 4-cheese platter-good stuff!Overall, it made for an extremely satisfying meal.
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