Ms Skinnyfat

What's great here is their high quality degustation set menu which allows for a million permutation of choices. The menu reminds me of Dozo, which does a Japanese version. I think they are by the same group, they even have similar dishes. Anyway it's cheaper at Dozo if you fancy Japanese food.

Lunch is a 5 course affair while dinner is 6 courses. With about 4-6 choices for each course, it is without a doubt that we took forever to decide what to have because everything sounded so good. 

Without further ado, our Chef's starter.

We were told to eat it from the right to left. The first is a Foie Gras Chawanmushi. While it tastes a little like the Chickadee snack (or chicken flavored twistees) instead of foie gras, it has to be the smoothest and silkiest steamed egg that i've had. The pan-seared scallop was sweet and bouncy. The last was a refreshing citrusy new styled salmon sashimi.

Next is the Cold Dish (for dinner only)
The Alaskan king crab with homemade karashi dressing was fresh and succulent.
Kurobuta pork belly confit w pork cracker & passion fruit sauce was stellar even though i could not bring myself to eat all that soft and melty fats. The meat was tender but there's another pork dish that would blow your mind away. Read on..
If you prefer something lighter, go for the Steamed bamboo clam with salmon trout roe drizzled with a light Japanese sauce. The clam was perfectly cooked to maintain that crunchiness. Seafood lovers would dig this.

Soup

My skinnyfat twin and i both had the Crab bisque cappuccino with truffle foam & prawn twister. This is kinda like a cold soup (more like room temperature). The prawn twister is exactly like a non-spicy hae bee hiam snack that we have during Chinese New Year. The soup is fragrant and the texture is like a smoothie. My only qualms is that it's a little sweet for a soup. 

Mains
The Kurobuta pork jowl in pistachio puree with pickled zucchini & 64 degree egg yolk is absolutely sublime. Crispy on the outside, it breaks apart easily with a fork. The graininess of the nut complements the buttery meat very well. It is best that you coat each bite with the smooth yolk before devouring it.
The 48 hours Beef short ribs on Hoba Leaf with Lava Stone is also a crowd pleaser. The meat is absolutely tender and i love the aroma of the Hoba Leaf and how it infused into the meat. No sauce required at all. Take the meat off the leaf if you don't want the stone to continue cooking it. 

CK also said the 48 degree poached salmon with Japanese broth is delish as well.

Desserts

The Clan Restaurant
18/20 Bukit Pasoh Road
Telephone: +65 6222 2084

Lunch: 11.30am - 2.30pm (Last order 2pm)
Dinner: 6pm - 11pm (Last order 9.30pm)

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