[CLOSED] The Clan Restaurant

147 Wishlisted
* This place has closed :( Please try somewhere else. * A modern dining establishment, with an open concept kitchen on the 1st level & cozy, chic & elegance ambience on the 2nd, believes that it will be an iconic cuisine destination for diners seeking good food, value and impeccable service.

1 Selegie Road
#02-01/08 PoMo
Singapore 188306

(open in Google Maps)

Monday:
Closed

Tuesday:
Closed

Wednesday:
Closed

Thursday:
Closed

Friday:
Closed

Saturday:
Closed

Sunday:
Closed

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Reviews

From the Burpple community

The 4th course from the autumn omakase menu. MBS 5/6 Wagyu Beef Loin served on a hoube leave on top of a heated stone.
#throwback

1 Like

The Clan's winter menu is still on. For $78++, you get amuse bouche, a cold appetizer, a hot appetizer, soup, main course and dessert. Pictured is their Spanish Pork Belly served with Popcorn, Charred Corn and Jus.
🔸
[Invited Tasting]

6 Likes

For the third course, you can choose either the foie gras, mussels, potato gnocchi or this George's Bay Scallops with smoke celeraic,apple and chorizo crumbs. Sweet, juicy and nicely crusted.. Pretty good.
🔸
[Hosted]

3 Likes

Anyone else loves cold pasta as much as me? We started our 7 Course Winter Menu with this refreshing, al dente, angel hair with just the right hint of truffle scent. For this menu, the chef has created seasonal twists to his French classics, and kept some of his crowd favourites such as the wagyu loin with bubbling jus on hoba leaf.
🔸
I'll be sharing more about other dishes I had during this tasting.

2 Likes

Very disappointing dish
There are only slices tomato and tomato puree in the tart... worst ratatouille ever

Please avoid

The other mains we picked, something a little more adventurous by my standards because I avoid lamb/mutton like the plague. But this Young Lamb, served with mint pea purée, ratatouille, burnt leek, cous cous and jus was surprisingly done well! To be fair, I'm not the best person to judge but I really enjoyed it. No gamey taste but still retaining its flavour, tasty and tender. Also, thought the ratatouille was a nice touch to the dish (but a little over used cos' our first course Amuse Bouche, aka Chef's Palate of the Day, had a ratatouille tartlet).

4 Likes
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