Chef Chan Chen Hei has finally found an appropriate setting for his huge collection of antiques. His new digs at the National Museum don’t look like a restaurant so much as a private, residential annex. There are just six tables in all, and the general rule is reservations for a minimum of four. It’s set menus only, and these change weekly – and what treats they are. At our recent lunch, bean-curd slices were sautéed with star anise, chilli and celery; a huge king prawn bathed in a luxurious broth studded with ginger, red dates and ginseng; while the famed crispy-skinned chicken – soft-fleshed with papery skin – shows a master chef who’s still very much at the top of his game.
Set lunch $60, set dinner $80.
|Venue name:||Chef Chan's Restaurant||Contact:|
#01-06 National Museum of Singapore
93 Stamford Road
|Opening hours:||Mon-Sat 11.45am-2.30pm, 6.15-10.30pm|
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I complained about unfresh crab meat in their sharks fin crab soup, the staff insisted that its very fresh, and arrived that very day.... while they offer to replace it, I guess no point getting another stinky crab dish, since they will just be using the same batch of ingredients... they did not even bother to get the dish off the bill, such dismal service.... and the rest of the food are just so poorly prepared, with no pride whatsoever... I've been patronizing this restaurant since its modest days in toa payoh, odeon towers, till here... and really, this will be the last time I'd be there
Terrible... not only is it way overpriced, the dishes are either unfresh, too salty, over-use of tenderizer... give it a miss