Media Tasting at The Clan Restaurant

Situated on Level 2 of PoMo Mall in Dhoby Ghaut, The Clan Restaurant is liberally designated and richly completed to inspire the vibe of a private eating club. After entering the glass entryways, the insides are savvy, refined and luxurious. Classy and simple on the eye, it is contemporary, cutting edge and alright with state of mind lighting and delicate jazz setting the tone of its lavish space in the grand lounge area. It’s the season of Autumn, and coinciding flowers with the dropping of leaves from the trees as they go into a winter rest. When the weather gets cooler, the foods move towards hefty taste. For dinner, you get to enjoy 6 courses at S$78**. Dinner set selection from amuse bouche, entree(cold appetizer), entree(hot appetizer), soup, main and dessert.

The tasting dinner menu started off with amuse bouche which is chef’s palate of the day. The starter have been numbed with substantial seasonings to suit Autumn palate.

George’s Bay sweet and squashy scallops dressed with light burnoise vegetables, avocada mousse, sesame and plenty of edible flowers. This was presented appetising, giving a revitalizing wake to the senses.

Oysters fin de Claire Trio comes with au naturel, salsa and sake. Oyster in sweet sake immersing on chilled sake, was amazing shiok!

Clan’s pasta with crab meat, trio caviar and truffle oil. This cold appetiser was pretty average and light on truffle oil.

Good news if you would like to go light on your dinner. Jardin, choice of vegetables with beets, gem lettuce and citrus gel.

Hot appetiser started with seared cauliflowers with fizzy grape, crispy lotus chips and candid walnut. Cauliflowers having an overall delicate taste with crispy lotus chips. Fizzy grape was amazing chilled with a sweet burst.

Pork belly with apple jam and sour berry. The pork belly has rooms for improvements. Top layer lack of crisp crackling and bottom layer was rough on bites.

Sardine with padron peppers. The bones are not soft enough to be eaten. Heavy seasoning added to the sardine and it turned out to be overly salty. If you are not a sardine lover, think twice before ordering this dish.

Homemade mushroom soup with generous amount of truffle oil as seen in the picture above. The rich mushroom broth and truffle oil are perfect match!

Lobster bisque has mild seafood sweetness with tender pieces of lobster meat found in the broth. It would taste even better with lesser pepper.

Wagyu Beef Loin served on dried hoba leaf and placed on hot stone to cook on its own. It is already appetising by looking at the sizzing hot stone presentation.

I would prefer to eat it medium rare, preserving the marble beef’s tenderness and natural sweetness sensation. Season it with black lava salt and au jus for the extra kick!

This dish is definitely one of the top picks from The Clan Restaurant.

So you might be familiar with premium beef like Wagyu. But do you know that there’s something as high-end pork called kurobuta? Kurobuta, in Japanese term is “black hog”. It comes from the black berkshire pig and is known as the highest quality pork in the world. Absolute exquisitely tender and juicy kurobuta collar served with cauliflower, crispy fried lotus root chips, pickle daikon, banana and cilantro milk.

Eh? Is that a Pokéball spotted at The Clan Restaurant?

It is actually chocolate banoffee with banana passion fruit compote, handmade jivara coffee cream and chocolate soil. Delightful dessert with bitter-sweet coffee senses. With chocolate soil, there is extra crunch and texture to a plated dessert.

If you are feeling full from the above 5 courses, it is recommended to order something that is slightly lightly acidic flavour for your dessert. Deconstructed Keylime pie with kaffir lime espuma, citrus curd and dehydrated candid lime. Appetising lime flavour that complement after dinner.

The Clan Restaurant Dinner Menu.

The Clan Restaurant cutlery for all 6 courses meal.

Seats are spacious and ambience is modern comfort and ensuring a fill up of relaxation with light music.

I was carrying high hopes towards this media tasting as it wasn’t my first visit to The Clan Restaurant. My previous dining experience was a great one. Somehow with a change of chef and season, the seasoning of each dishes get heavier and has covered the natural taste of food ingredients for the few dishes as mentioned in the post. After understanding from the marketing manager, it was noted that the main chef was on reservist during the media tasting session.

*Service charge(10%) and GST(7%) applicable.

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