The Clan @ PoMo Mall

Trying out The Clan after they have relocated to PoMo Level 2 from Bukit Pasoh. PB has been wanting to go while they were at Bukit Pasoh but we did not manage to visit due to parking limitation and finally coming after they had relocated to PoMo at Selegie Road.

View of the restaurant entrance, interior and kitchen from the outside.

View of the entrance.

Bottles of wine greeted us as we walked to our seats.

Part of the view towards the entrance from where we were seated.

Aged Menu that left a lot of black bits on the table. Something that I was not expecting from a “fine dining” restaurant.  The service staff also did not offer to clean it up and I had to request them to scrap it off as it was getting on my nerves! 😛 Definitely did not want any bits to accidentally get into my meal!

Menu – Autumn Executive Set Lunch starting from $16++.

Menu – Omakase Autumn Menu, $78++

This caught PB’s attention and there is no other choice for me but this one as he was too hungry!

Menu – Omakase Autumn Vegetarian Menu

Menu – Wine

Since this was the restaurant week, the menu was available for ordering too.  Looks good for 3 courses at $38++.

Menu – Ala Carte Autumn Menu 2017

Still water placed on every table as they do not serve tap water.

First up was the Amuse Bouche – The Chef’s Palate of the Day consisting of an egg, duck and salmon item.

The Egg Custard.

Duck on french bread. 

Salmon on Cucumber.

It was a tad spicy but we like this best among the three amuse bouche.

Verdant Prosecco GLS, $13++

Close up of my Prosecco.

I am very disappointed as it was flat when served and when I told the service staff, he told me that it is like that and he had just opened it and served to another table (which probably had been there for quite a while).

PB’s Latte, $5++

Next up, our first course (水) from the Omakase Autumn Menu – Clan Pasta. 

“Chilled Angel Hair Pasta, Crab Meat remoulade and caviar with truffle oil”.

Nice but the pasta was a little on the soft side.

George Bay Scallop

“Orange segments, avocado mouse with pickle cucumber juice and goma dressing”

Very refreshing first course.

2nd course (金)- French Foie Gras

Cold tea poached pear, grilled brioche with honey fig jam

Foie gras was excellent but the grilled brioche fail to excite us.

River Prawn – “Assam” reduction, pickle cucumber

Close of the river prawn

Deshelled prawn – it lacked the succulent texture of prawns and was too mushy for our liking.

3rd Course (木)- Wild Forest Mushroom Soup

Close up of the wood mushroom and truffle oil soup.

Lobster Soup

Love the flavour and how it is served pipping hot!

Looking around the restaurant while waiting for our food. There is a door for smokers to take a smoke break outside.

Slushy given to us as a palate cleanser before we start our main course.

4th Course (火)- MBS 5/6 Wagyu Beef Loin

5 slices of Wagyu beef served on hoube leave with pink salt and au jus on top of a heated stone.

Cook the beef to your liking.

Do not leave it on the leave for too long as it will get overcooked!

Atlantic Sea Trout Confit

“40C salmon with wood mushroom, burnt baby onions with pea puree and dill creme fraiche”

Pushing aside the onions to reveal the fish below.

Nice oily fish!

5th Course (土)- Desserts – 70% Chocolate Valrhona

“Rich Dark Valrhona Chocolate Mousse with Valrhona ice cream”

The ice cream were a tad melted when served. Other than that, this is one very rich and yumz dessert!

Berries.

“Freeze dried raspberry, popping candy and berries jam”

There wasn’t any popping effect while eating this dessert. Not too sure if the popping candy was forgotten but we love the block of intense raspberry sorbet/jam.

One very good dessert that I would not mind having seconds! 😛

Total bill for our omakase dinner for two and 2 drinks = $204.80 after including 10% service charge and 7% GST.

The Clan
1 Selegie Road, #02-01/08, PoMo, Singapore 188306
Tel: 62222084
Opening Hours:
Lunch: 12pm -2.30pm
Dinner: 6-11pm
Website: http://www.theclanrestaurant.com.sg

Leave a Reply

Your email address will not be published. Required fields are marked *