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Tucked at the extreme corner of Singapore’s National Museum, Chef Chan’s Restaurant blends well with the ambience of this iconic building along Stamford Road. You will be awed by the Chinese antiques that comprise Chef Chan’s personal collection amassed over the years. The setting is like having a meal at a Chinese museum – even the utensils and cutleries depict the old era of the Chinese noble.
The restaurant is cosy and can accommodate up to 60 diners. It has four private dining rooms for corporate entertaining or celebrations.
Chef Chan, who moved his outlet from Odeon Towers to the National Museum of Singapore four years ago, has since left the restaurant. The restaurant is now helmed by his disciple. What is the verdict of the food now that the master is no longer there? To find out, we tried the set lunch menu there recently.
The restaurant serves only set menus for lunch and dinner as well as dim sum dishes for lunch. The prices for the set lunch menus start at S$38++ per person (menu A), S$48++ per person (menu B), S$58++ per person (menu C) and S$68++ per person (menu D). Set dinner menus start from S$78++ per person to S$118++ per person. There is a requirement of a minimum of two persons to order the set menus.
There are five courses including dessert for set lunch menu A. The steamed pork dumpling with mushrooms or “siew mai” came piping hot. It was a good appetiser as the pork dumpling was juicy. The seafood with bean curd thick soup contained prawns, small pieces of squid, crabmeat, seaweed, small slices of fish and egg white. It was a clear soup with corn starch added to thicken the broth.
The next dish – steamed fillet grouper with black fungus and red dates – was a winner. The fish was really fresh and when eaten with the crunchy black fungus, sent a great sensation to the taste bud.
We noticed that every set menu had Chef Chan’s famous signature dish – the crispy roasted chicken. The chicken with the crispy paper-thin skin was still succulent. We cleaned the plate in double quick time.
To supplement the set menu, we ordered a plate of pan-fried chives dumpling (S$4.60 for three pieces). The serving staff highly recommended this dish to us. The dumpling skin was pan-fried till brown and a little crispy on the outside. When we took a bite of each dumpling, it was bursting with the fillings and yummy.
Dessert served on that day was a bowl of jelly with fresh mango cubes and slices of strawberries. It was light, refreshing and not too sweet.
Chef Chan’s disciple did not disappoint with his culinary skill. He certainly has learnt well under his master to carry on the name of the restaurant.
The friendly and chatty serving staff put us at ease immediately. This is one Cantonese restaurant for you to entertain your guests in an ambience that reminds you of the old classical Chinese movie era.
Address:
#01-06, 93 Stamford Road
National Museum of Singapore
Singapore 178897
Opening Hours (Daily):
Lunch: 11:45 am ‒ 2:30 pm
Dinner: 6:15 pm ‒ 10:30 pm
Tel: +65-6333-0073
