Had dinner with family at Chef Chan's Restaurant (331 North Bridge Road, #01-02 Odeon Towers, Singapore 188720) today. As the restaurant just shifted to their new premise less than a month ago, they did not have the necessary ingredients for all the items on their menu yet. In fact, more than 65% of what we wanted were unavailable. We had to settle with the roast chicken, seafood soup, sweet and sour ribs with cinnamon, ginger and green onion fish head, kai lan in superior soup, and fried prawns. Surprisingly, all the dishes we ordered were quite nice, except for the kai lan which is overcooked. Waitresses are courteous and zealous (I find them a little over-zealous). The restaurant is very nicely furnished. The price is on the expensive side. For example, a fried pigeon costs S$40! You can get two pigeons for S$14 at Kam Boat! Most restaurants sell pigeons at S$10 each. The live seafoods are also expensive. The crabs cost S$48/kg. Most restaurants charge S$30-35/kg for crabs.
Posted by ymchee at April 26, 2004 12:28 AM | TrackBackBoohoohoo...how come you get to dine in all these nice restaurants all over the world and I don't ??
Posted by: Wei on May 6, 2004 05:32 PMTrust me, don't go to Cafe de Amigo OSE Restaurant. Go to Saint Pierre instead. OMG, the ponytail boss frightens people away...if you know him well, he over orders for you...and makes you pay...
Posted by: Fong on May 31, 2004 04:08 PMTried Chef Chan on Father's Day. Ordered their signature Black Pepper Beef, Roast Chicken and Shark's Fin. Beef melts in your mouth but the chicken was slightly dry...especially the breast. Shark's fin was great...the crab roe was very well-infused into the soup. Had the braised ee-fu noodles with crab....somehow or rather the noodles had the ghee smell/taste to it.
Had the mango pudding and guiling gao for dessert. No comments on the pudding but the guiling gao had a strong tang-kwei smell and taste to it which i liked. Not forgetting the trio of egg tarts with ginger juice/sauce. Very refreshing taste to it....the pastry wasn't as flaky as Tong Heng's....good stuff. I tend to find the dim sum at Chef Chan's a more worthwhile expedition.
Looking for Chef/Sous Chef who want their 15 mins of fame. If you are a true blue Singaporean, speaks good English, knows the kitchen like the back of your hand, excellent chopper ala Martin Yan and a bargain hunter in wet markets, email me with the same subject header.
Think Jamie Oliver
Regards,
jean
Well said foodie! After dining in both chef chan's and st pierre, think i still prefer to st pierre. Try their christmas menu.. am sure you will get hooked.
Posted by: Presbiopic on November 12, 2004 01:55 AM