Palette cleansers of watermelon sherbet
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
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.