SINGAPORE RESTAURANT

Restaurant Ten

4
Average: 4 (1 vote)

This reincarnation of Metropole Herbal Restaurant in Clarke Quay sits in a three-story shophouse. Stellar service complements truly excellent food. Try the crispy duck, fried egg white or pork ribs with blueberries and Champagne. And save room for the poached medlar leaves in soup stock. Exceptional.

We’ve been meaning to come down for quite a while now, and boy, are we glad we did. This reincarnation of Metropole Herbal Restaurant in Clarke Quay has found a new home in a three-story shophouse along Purvis street. Stepping into the establishment, the place feels sparse, with bright lights, white leather chairs and pale yellow walls. What they miss in ambiance, they certainly make up for with stellar service. We were warmly welcomed with smiles and a chilled chrysanthemum tea, quickly followed up by a healthy alternative to Chinese pickles, winter melon cubes that had been soaking in orange juice. It was a promising start that continued throughout our meal. The fried egg white topped with dried scallops nestled in a crisp potato nest came in individual portions. The skilful execution of the dish shone through its simplicity. While the helpful wait staff suggested trying it with apple or black vinegar, we were happiest the way it was. The crispy duck, crunchy cucumbers and rock melon slivers in between butterfly buns, drizzled with their homemade sweet and sour sauce, was flavorsome and not greasy. A more unusual flavor combination was our pork ribs with blueberries and champagne. One for the sweet-toothed, the sticky glazed meat had a fruity flavor that could have used a little more of the bubbly stuff. The winner, however, was their poached medlar leaves in soup stock. With slightly savory broth, fresh vegetables and plump wolf berries, this dish was so well balanced we contemplated going for a second helping. Instead, we rounded things off with candied sweet potato and taro. The incredibly powdery taro was encased within a thin caramel shell sprinkled with sesame seeds and dressed with aromatic osmanthus flowers, a truly wonderful end to a great meal.


Have you tried the Fried Egg White? It's one of I-S Magazine's 50 things to eat in Singapore before you die (2010).

Venue Details
Address: Restaurant Ten, 7 Purvis St., Singapore, Singapore
Phone: 6333-9901
Area: City Hall
Cuisine: Chinese
Price Range: $$
Open since: May, 2010
Opening hours: Mon-Fri 11:30am-2:30pm, 6-10:30pm
Reservation recommended, Parking available: at National Library
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