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Masterfully modern Cantonese classics

Madame Fan presents authentic, classic Cantonese cuisine executed with a modern finesse. Chef Mike Tan curates an experiential culinary experience centered on the heritage and taste profile of each of Madame Fan's dishes.

hand Siew Mai
Alan Yau Alan Yau

ALAN YAU

The renowned London-based restaurateur helms a range of award-winning culinary establishments around the world, with his visionary approach earning him the Order of the British Empire (OBE) award in 2006. With Madame Fan, Alan Yau is set to pave the way for a new era of Chinese dining in Singapore.

Braised Taiwan Noodle

鲜蛤蜊腊肉焖蕾丝麵

Hand-cut Taiwan noodles, served with wind-dried pork and la la clams

Braised Taiwan Noodle

Four Treasure Soup

泰国椰盅 宫廷秘制黄焖四宝羹

Sea cucumber, fish maw, dried Hokkaido scallop and crab meat soup served in a coconut shell

Four Treasure Soup

Steamed Soon Hock

清蒸笋壳 高汤八珍酱油皇

Live Soon Hock steamed and lightly seasoned with Hong Kong Pat Chun premium soy sauce and spring onion

Steamed Soon Hock

Lobster Cantonese

姜葱加拿大龍虾焖生面

Live Canadian lobster with wonton noodles and a savoury lobster broth with ginger and spring onion

Lobster Cantonese

Braised Supreme Abalone

许榕澳洲15头干鲍伴时蔬

Supreme Dried 15 Head Australian Xu Rong Abalone, delicately braised and served with broccoli

Braised Supreme Abalone