the clan

        There are a few restaurants in Singapore I can constantly return to and expect to have a wonderful dining experience – and surprisingly at The Clan, that expectation is always met.

        Palette cleansers of watermelon sherbet

        Chef’s starter

        Foie gras terrine with focaccia and lychee crumbs

        Beef carpaccio with truffle teriyaki and horseradish sauce

        Potato gratin, marinated crabmeat with aged balsamico and pumpkin sauce

        Tempura espuma soft shell crab with homemade citrus sauce

        Cepes mushroom with truffle paste

        Kurobuta pork belly confit with pork cracker and passion fruit sauce

        Crab bisque cappuccino and prawn twister

        Prime beef short ribs on hoba leaf with peppercorn sauce on lava stone

        Peanut caramel feuilletine

        The Clan Restaurant
        18/20 Bukit Pasoh Road, Singapore

        The innovative chefs at The Clan combine modern European with Asian touches. Of course the 48 hour beef short ribs are a must try; the meat is tender and the slab of lava stone remains heated throughout. And just out of habit, I never fail to have mine medium rare – warm through the middle with a hint of red.

        Happy weekend, loves! I’ll be stuffing myself silly.

        NEXT ITEM
        January 11, 2014



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