Madame Fan
Restaurant · City Hall
32 Beach Rd, The NCO Club, Singapore 189764
Highlights
Cantonese dining with curated cocktails and dim sum
Cantonese dining with curated cocktails and dim sum
"This restaurant celebrates the delights of Chinese cuisine courtesy of a short menu devised by Chinese-born executive chef. He produces masterful dishes using quality ingredients – raw bluefin tuna, marinated cucumber; Padrón peppers, beef and chicken stuffing; Kung Pao prawns with cashew nuts; chocolate bao, black sesame ice cream... to savour in a contemporary-style interior with a glass-paned roof." - Michelin Inspector
"MICHELIN-Selected Madame Fan ushers in the Year of the Dragon with a host of celebratory spring set menus, à la carte Lunar New Year specials, and takeaway platters for the home." - Alvin Lim
"Check your assumptions at the door and be wowed by this uber-chic entertainment lifestyle concept. Housed in the NCO club, a refurbished heritage venue frequented by officers in the post-war era, it features a colourful, colonial design. Dim sum at lunch deserves special mention. Also try the four-treasure soup, wok-fried crispy duck, and black bean-aubergine-tofu claypot. There is a nightly DJ as well as a live band on Friday and Saturday nights." - Michelin Inspector
"A restaurant consulted by Alan Yau, known for its assortment of dim sum and an elegant dining atmosphere. It reflects Yau's influence in breaking the glass ceiling on Chinese cuisine in the West." - Rachel Tan
"Swanky Cantonese restaurant Madame Fan by famed restaurateur Alan Yau has just launched its own bar helmed by award-winning mixologist Davide Boncimino, who wants to create a cocktail program that’s “good enough to eat"—and by that he means meticulously crafted cocktails that fuse ingredients and techniques usually reserved for restaurant kitchens. These include housemade culinary-inspired ingredients such as the finest selection of Tie Guan Yin tea, milk-washed vodka and savory shiso vermouth, as well as special garnishes cooked up by the kitchen, such as the amber honeycomb that accompanies the "Tián Mì Mì" cocktail with black peppercorn cordial and mandarin fruit skin. For all the thought and work that go into the cocktails, the signature drinks are very approachable: the "(Not) Classic PBJ" features Chinese kumquats that have been caramelized into a liqueur with a peanut butter fat-washed Glenfiddich 15 whisky, while the "Velveteen" infuses a rich mix of Plantation Pineapple Rum with salted coconut infusion and house-made gula melaka ice cream." - Rachel Tan
