The fast becoming popular Chinese restaurant Madame Fan, offers you a refined taste of China complemented by sophisticated interior décor. Housed in The NCO Club, a charming post war building that has been carefully conserved by the Singapore government and restored to its former glory making it the spot to be at for wining and dining.
Private Room
With culinary maestro Alan Yau and Chef Mike at the helm, the experienced and talented kitchen and service team delights and surprises diners with signature dishes featuring delicacies such as abalone, as well as innovative creations unavailable anywhere else. Madame Fan introduces you to the core of Chinese culture and art staying true to traditions at the same time adding innovative touches to the cuisine.
Main Dining Hall
Perfection is a state of continuous improvement without compromise, which is why Chef Mike and his team of talented chefs explores Mandarin flavours using only the finest, freshest and seasonal produce to craft the most exquisite Chinese fine-dining experience in town. Seasonal market ingredients and expert techniques are also central in taking the restaurant to new culinary pinnacles, where guests can indulge in familiar dishes making fond memories in a vibrant and modern setting.
Crispy Aromatic Duck
Crispy Aromatic Duck – is indeed an experience to evolve your five senses. Premium quality duck from London that is first braised and then deep fried to ensure a delightful crispy skin while keeping the meat moist, riveting your taste sensation. Served with a side of fresh baby cucumber, Thai spring onions and Chinese pancakes (also known as momo skin) with savoury home made Beijing duck sauce. An interactive dish whereby diners get to wrap their own duck and relish every bite.
Pepper Beef
For mains, a must order is the tender and flavourful Pepper Beef made with Australian Rib-eye, stir fried with mix seasonal vegetables such as snow peas, onions and red chilli which adds a dash of natural sweetness. Generous amounts of Sarawak black pepper known for its aromatics and deep yet subtle spicy notes is used to compliment the succulent beef in this memorable dish.
Steamed Soon Hock
No Chinese meal would be complete without a fish course and the Steamed Soon Hock is an ideal choice. Only live fishes are chosen, cooked to perfection and drizzled over with Pat Chun Premium soya sauce garnished with ginger and spring onions, ceremoniously presented. Sustainability is of prime importance and produce are sourced from farmers and fishermen who have gone through strict selection processes before being available on the menu.
Handcut Taiwan Noodle
Adding the carbs element is Handcut Taiwan Noodle, home made “Chinese pasta” is hand cut and cooked with la la clams and finished with wind-dried pork. The noodles are well cooked to an almost “al dente” doneness that is soft with a delectable chew, and the pork adds a nice saltiness to the natural flavours of the clams.
Raspberry Sabayon
An amazing dessert, highly recommended even for those who who do not have a sweet tooth is Raspberry Sabayon. Dehydrated raspberries on top of a base of sabayon, sauternes, Chateau Suduiraut 2009 (a sweet French wine) and more fresh raspberries. So good that you might want to order a second helping. Madame Fan is indeed a restaurant of taste, touch, sight, sound and smell embodying different sensory experiences with both private and main hall dining catering to all kinds of diners according to preference and occasion.
ADDRESS:
32 Beach Rd, Singapore 189764
PHONE:
6818 1921
WEBSITE:
http://madamefan.sg/