Located at the roof of the iconic Yue Hwa Building in the heart of iconic Chinatown, Eclipse is the latest casual fine-dining rooftop destination in central Singapore. The birth of Chef Sam Quan’s newest restaurant is inspired by a marriage of his roots in European cuisine and his Asian background. No stranger to Michelin starred establishments, Chef Sam had stints in the kitchens of Les Amis and Joel Robuchon. Prior to Eclipse, Chef Sam was leading the team at the Spanish-influenced restaurant Element on Tras Street.
A wonderful creation personally concocted by Chef Sam and his team is the Hamachi, seasoned to perfection with kimchi sauce and gorgeously plated with pickled ginger flower, fresh nashi pear, delicate hanaho flowers with kohlrabi juice with lime, topped with kaluga caviar. A dish that brought forth fond memories (particularly the plating and flavours) our team at Savour BlackBookAsia Magazine had while reviewing restaurants around Japan.
The highly-anticipated restaurant’s breathtaking view of the city’s skyline and Singapore’s beautiful downtown area are well matched with a multitude of east-meets-west fusion delicacies made from Chef Sam’s own favourite ingredients. This is seen and tasted clearly in the Chicken breast that is slow cooked, lemongrass farce with a side of flavourful green curry espuma and refreshing Asian slaw made of pineapple, pickled cucumber and shallots. Multiple textures abound in this delectable dish.
The flair in creativity extends to inspired dishes for example Duo Beef that will pleased food lovers and connoisseurs alike. Lovers of beef rejoice as this course has the meat done two ways, Tajima wagyu cooked over charcoal grill and braised short rib with hoisin glaze. Crispy potato mille feuille, garden vegetables cooked with anchovies butter that gives that added punch in taste and generous amount of Kampot (a place in Cambodia where some of the world’s best black peppers comes from) sauce completes this stellar dish.
Chef Sam who was also named Apprentice Chef of the Year at the 2017 World Gourmet Summit is assisted by head chef Lee Jing Peng whose culinary world experiences range from being a Commis Cook with Tippling Club to Demi Chef de Partie at three-Michelin-starred Joël Robuchon. Both establishments have also been review by members of Savour BlackBookAsia Magazine many times over the years. Their combined skills is so evident even in the palate cleanser Roselle granita with frizzy grape, presented beautifully in a wooden bowl on a bed of stones.
New creations include a unique take on the traditional Orh-nee, and the foie gras with mala snow that does not like the classic dessert at all. This elevated and deconstructed version has taro mousse with puff pastry, whipped coconut cream, coconut crumble and coconut ice cream with popping candy. It is almost like a superfruit sweet ending. But of course to end on a good note comes the Petit Four that consist of butterscotch truffle, black sesame yuzu financier and tropical tartlets with pink peppercorn crémeux.
Eclipse is the first concept by Bespoke Dining Club (BDC), Sam’s initiative which first began as a private dining service inspired by the joys of eating and the belief in close communication with his guests. In the long run, BDC aims to become a diners’ club that links members to perks beyond just fine dining, but also other lifestyle aspects and adventurous experiences that they can enjoy. This is something BlackBookAsia’s (parent company of Savour BlackBookAsia Magazine) database of ultra high networth and high networth individuals and corporates will appreciate very much.
The team lead by BlackBookAsia Group CEO and Savour BlackBookAsia Magazine Editor In Chief, Gabriel Tan is glad to announce that Eclipse has been voted as Rooftop Restaurant of the Year 2021 and Chef Sam Quan have been short listed for Chef of the Year 2021 in our annual awards. Stay tuned for the results come year end.
ADDRESS:
70 Eu Tong Sen St, 06-01 Yue Hwa Building, Singapore 059805
PHONE:
6908 0880
WEBSITE:
https://www.restauranteclipse.sg/