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Telephone
6222-2084
Introduction
The CLAN is an all-new dining modern European establishment with Asian hues.
Previously located at Bukit Pasoh, it is now located at PoMo. Diners can luxuriate in a degustation set menu or be prepared for surprises with Chef’s Table menu on guests’ requests.
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Opening Hours
Today
11:30 - 14:30
18:00 - 23:00
Mon - Sun
11:30 - 14:30
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
I will not suggest this restaurant to my friends. I had a very bad dining experience. It started with the very unfriendly service. There were 1 waitress and 1 waiter, the waitress was good but the waiter was just too uncool. No friendly greeting or smiling when placing my order, not willing to explain much to my question about their dishes. About the food quality: I ordered mussel as appetizer (Sgd24), how could it be cold and so small?!I ordered pork rump (Sgd34) and spinach ravioli (Sgd26) as main courses, yes the taste was ok but the dish was too small. Check out the pics I took, Whats wrong with the presentation? Someone finished my half dish before serving to me?I ordered pear (Sgd 20) as dessert, it tasted good but again, this is the smallest dessert I have ever had in all restaurants I visited. Last but not least, I do not expect to pay $2 for each glass of water I ordered in this so-called fine dining restaurant. No wonder the restaurant was so empty on weekend evening. I strongly recommend NOT to give a visit to this restaurant.
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The 6-course dinner is available at $65.80++.Starters: Oysters in 3 ways. The oysters were big, fresh and juicy. The oyster with tomato cubes on top had a sour and tangy taste and was mildly spicy at the same time while the oyster served in a shot glass came with an egg yolk in it.Foie GrasAlthough the foie gras did not melt perfectly in the mouth, it was still a great inclusion to our meal. The deep fried foie gras was crispy on the outside and soft on the inside. Somehow, it gave us the impression that the foie gras was big but in fact it was very thinly sliced which did not give us much kick when we bit into it.Kurobuta Pork Belly confit w Pork Cracker & Passion Fruit Sauce The pork belly was really tender and the fats melted in my mouth. I dislike pork belly but I loved this! The skin was also really crispy. The passionfruit sauce was slightly sour and did not seem to complement the pork belly and salad well enough though.Crab Bisque Cappuccino & Prawn Twister What a unique way of serving the soup, in a champagne glass! I love crab bisque but this was too sweet for my liking. The taste was also rather overpowering and it was hard for me to finish it all by myself.Cepes Mushroom w Truffle Paste It was mildly sweet with plenty of mushroom bits. There was also a subtle taste of truffle and it was indeed a satisfying bowl of soup.48 Degree Poached Salmon w Japanese Broth, Dehydrated Wakame & Leek ConfitThe salmon fish was served medium rare with a warm and pink center. The salmon was very soft because of its doneness. The salmon was also quite thick and was a good portion for a main course.48 Hours Beef Short Ribs on Hoba Leaf w Peppercorn Sauce on Lava Stone Beef was tender and lightly seasoned. The peppercorn sauce tasted ordinary though.Chocolate Lava w Homemade Gelato There is something about chocolate lava/molten cakes that are so addictive. I love this dessert but wish the portion could be slightly bigger. It is definitely not enough for a choc-lava cake addict like me! Service was very amiable and friendly For a full review, visit http://rachelays.blogspot.sg/2013/09/birthday-dinner-clan-restaurant.html
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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 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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Nestled in the historic hundred- over years old Gan Clan Association building along Bukit Pasoh Road, Motivated to serve creative and contemporary delicacies coming from familiar recipes and newfangled matchings that might just take one’s breath away, the plates are executed and cooked using modern methods such as sous vide and dehydration. The Clan strongly encourages their diners to opt for their five- course (for dinner, six- course) degustation set- meals that provide for both the best value and gastronomical experience at affordable prices. Earl Grey Cured Tuna with Lavender Scented Fruit Salsa and Orange Basil Emulsion; lightly scented by the other ingredients, the tuna slices were certainly delectable. Not only did they fare well in the textural department, I took pleasure in how the symphony of sweet and salty notes mingled together on the palate, even more so when dipped into the Emulsion as provided alongside.
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