Madame Fan, The NCO Club’s culinary anchor serving modern Cantonese eats and bespoke cocktails, unveils a new a la carte menu featuring dishes focused on bringing contemporary flair to traditional favourites.
Executive Chinese chef Pak Chee Yit’s latest turn at the grand 222-seater restaurant promises nostalgia by way of cherished food memories, albeit with enough modern twists and turns to bring it into the current era.
Highlights on Madame Fan’s updated a la carte menu include the Deep-Fried Queen Crab, Osmanthus Egg, where the delicately fried, yet crispy crustacean is paired with an opulent blanket of osmanthus-scented egg; a nourishing, umami-rich broth made healthful with conpoy, radish and beef; as well as the Assorted Seafood and Tofu Rice, featuring handmade seafood beancurd and rice drenched in an indulgent crab roe sauce with a splash of 20-year Gu Yue Long Shan rice wine.
For sharing, diners can expect to be regaled with poached soy-sauce chicken, marinated with a blend of aromatic herbs for tender, savoury chook, or, for seafood lovers, poached yellow croaker subtly kissed with the zesty essence of Xin Hui tangerine peels and dressed with fragrant shallot oil.
To end, sweet desserts to finish showcase a harmonious trio that brings together Eastern and Western sensibilities with a decadent Bird’s Nest Portuguese Egg Tart, the Deep-Fried Hokkaido Milk Curd with Pearl Sweet Corn and Red Date Soft Cake with Desiccated Coconut.
These a la carte dishes are available alongside freshly woven set menus and the restaurant’s time-tested repertoire of hearty dim sum. Don’t forget to grab a drink or three as you dine.
Madame Fan is at The NCO Club, 32 Beach Road, Singapore 189764.
