70 Eu Tong Sen Street
#06-01 Yue Hwa Building
Singapore 059805

(open in Google Maps)

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm


12:00pm - 02:30pm
06:00pm - 10:30pm

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From the Burpple community

While we were all looking forward to a ravishing dessert to complete the celebration, we were disappointed by the ‘Orh Nee’ unfortunately. An interpretation of the traditional dessert and deconstructed, made using taro mousse, coconut gelato and coconut crumble, topped with gold flakes. The pastry came across as overly salty, and there were chopped lychee between the layers. Since lychee is known to have a floral fruity profile, it conflicted with the rooty taro. Sometimes, less is more.

Might come across as slightly pricey for the portion of this Asian inspired risotto, but with the introduction of Hae Bee Hiam, an umami bomb and morsels of lobster tail, we were glad we made the right decision to splurge. Didn’t mind the fact that the seafood flavours overpowered the Arborio rice, and welcomed the kai lan stems for an additional crunch.

Ah, the Iberico pork jowl slices with fats that melt almost instantaneously in mouth. The indulgence that we were all pleased with, as the pork was beautifully executed. As a Brussel sprouts lover, I thought that they were marvellously charred with the honey sherry further enhancing the vegetable’s sweetness. Paired with garlic jus and a creamy earthy butternut pumpkin purée.

Locally farmed mussels served in an Asian broth of Shaoxing wine, lemongrass that gave an aromatic punch and some bird’s eye chili. While I enjoyed the slight spicy after taste of the shaoxing wine and the juicy mussels, the broth came across as watery and would have been better with more richness. The charred homemade sourdough served were immersed in the broth, hence soggy upon consumption. A preferred choice was to have it served by the side.

Available as an appetiser only during dinner, this was indeed one dish that had me blown away. Not just by its presentation, but also the creativity in condiments pairing. Holding a battered frog leg sprinkled with Nori, mix it well with the sous vide egg, artichoke purée and black garlic jus for an explosion of creamy, balsamic flavours. Who would ever imagine frog legs could be executed so well other than the usual frog porridge?

Located at the rooftop of Yue Hwa building, Eclipse is the brainchild of Chef Samuel Quan, serving contemporary dining experience catered for various occasions in a setting with alfresco balconies offering a bird’s-eye view of chinatown, private dining rooms, an exclusive wine chamber and a lounge bar.

Started the dinner off with the spiced chicken that’s on the bar bites menu, reminiscent of a crispy chicken karaage. What was delectable here was the natural flavor of kaffir lime infused in the chicken, paired with the homemade savoury chili paste, akin to a sambal.