Fusion 6-Course Dinner @The Clan

To celebrate our 1st Year Wedding Anniversary, my Hubby made a reservation thru' his contact (who happens to be relatives with the restaurant owner).  I was told that it is owned by the same management as Dozo (which I loved it during last visit), so I expected equal standards in their food.
[**Suitable for romantic moments & celebration]


The Clan
(diagonally opp. Majestic Hotel)
18/20 Bukit Pasoh Road
Singapore 089832
Tel: 6222 2084



 

At the beginning, I was taken aback when we were led to an extreme corner table with a Glade refresher placed near the window next to us.  However, after tasting their dishes, I was soon won over by their quality food with exquisite taste and thoughtful, elegant food presentation.
 
Complimentary from the restaurant, Iced Strawberry Sorbet - Very refreshing and yummy (ladies would love it!), that clears your palate to taste the good foods coming ahead..

-- STARTER -- 

Chef's Starter (without prior knowledge what's in store for us).

 

Zooming into the starter served, and eating in recommended sequence accordingly.  So good & tasty, we got nothing to pick on!

#1: Pan-seared scallop

 

#2: Pork block (didn't catch the full name when the waiter introduced)

 

#3: Japanese fried shrimp sushi 

 

-- COLD DISH --
Alaskan King Crab with Home-made Karashi Dressing - Just that 1 king crab leg had so much juicy meat & kept me wanting for me!  Coupled with the salad in Japanese dressing.  Two words: Splendid coldness. 

 

 

Beef Carpaccio with Truffle Teriyaki & Horseradish Sauce - The beef was very thinly sliced.  Remarkable slicing skills & well-balanced sauce did justice to the red meat!  Awesome!

 

-- SIDE DISH --
Herb Crusted Mushroom Escargots - The escargots are removed from its shell and served in a small, tall bowl.  How thoughtful!  Very delicious with succulent escargots blended in little crisps of garlic & mixed herbs. 

 

Steamed Razor Clams, Salmon Trout Roe drizzled with Japanese Sauce - The clams are steamed and minimally prepared with light sauce, kept its original taste, so one can taste its freshness & sweetness.

 

Compliments from the house, which is highly recommended by the Restaurant Manager..Kurobuta Pork Belly Confit.  It tasted like thicker piece of roasted pork to me, but without the crispy skin.  I'm not really a fan of it, but my Hubby gobbled it down.

 

-- SOUP --
Cepes Mushroom with Truffle Paste - One word: Divine.

 

Crab Bisque Cappuccino & Prawn Twister - I just simply like it!

 

-- MAIN --

48-hour Beef Short Ribs on Lava Stone - The luscious meat cooks itself on the lava stone as you consumed your meal.  Totally tantalising without disappointment.  Highly satisfying to your mind and senses.

 

Duck Confit w Plum Mustard, Truffle Mashed Potato & Seasonal Vegetables - This is one of my favourite French dishes.  Rightfully  salted in preservation, giving the sapidness in the dish.  Well done!



-- DESSERT --

Assorted Cheese Platter - A great choice to go with a glass of red wine (if you still have space in your stomach!).

 

Chocolate Lava Cake with Home-made Gelato - Who can resist warm molten cake with vanilla ice-cream & nut bits?!?  I always appreciate when natural vanilla ice-cream is being served to me cos' I know how much effort is required to scrape off the tiny vanilla seeds from whole pod.  Gone in 60s!

 

[ My Verdict ]:  What a sumptuous feast with a great array of meat and seafood selection!!  If you are a carnivore (same as me), I would strongly recommend you to try their dishes, for you can enjoy best quality food & wine in a quiet ambience (even when the restaurant is fully booked), at affordable price without burning a big hole in your wallet.  A slice of Cake-of-the-day will be given on the house, as long as you are here for celebration be it birthday/anniversary.  It may not be very fancy but it's the kind gesture that counts.  An absolute plus point, the "only" waiter who was serving my dining area is very professional to provide the attention customers require, and responsive to his surroundings that he can respond almost instantly to your calling.  A very, very rare quality in F&B staff nowadays.