Madame Fan introduces over 10 new-to-menu a la carte dishes in a telling of craftsmanship and Chinese heritage by Executive Chinese Chef Pak Chee Yit.
In the Tale of Craft, Chef Pak brings his masterful craftsmanship to the repertoire of delectably orchestrated creations through an artful balance of modern flavours with authentic Cantonese cooking techniques – showcasing a juxtaposition of Chinese heritage against globalism.
With an Intersection of Culture, classic Cantonese dishes are elevated through the brilliant use of familiar ingredients executed in an unexpected style.
Available from 2 May 2023
Tale of Craft highlights:
Smoky Lishan Oolong Mala Quail Eggs; Alaskan King Crab Cold Somen; Slow Cooked Wagyu Oxtail in Star Anise Sauce
Intersection of Culture highlights:
Boston Lobster Winter Melon "Noodles"; Braised Cognac Soon Hock Fish; Kampong Chicken Soup
Tale of Craft
‘We incorporated modern ingredients while retaining the longstanding heritage of these dishes, creating new and different flavours or textures for the palate’ - Executive Chinese Chef Pak Chee Yit.
Smoky Lishan Oolong Mala Quail Eggs | $16++
Quail eggs are marinated in mala sauce, smoked with aromatic premium oolong tea leaves harvested from the province of Lishan in Taiwan, for a smoky, earthy and savoury taste profile.
Slow Cooked Wagyu Oxtail with Hawthorn Lotus Root, Cinnamon and Star Anise Sauce | $38++
Braised till fork-tender, the wagyu oxtail is dressed in homemade cinnamon and star anise sauce, topped with hawthorn lotus root giving a harmony of rich, sweet and umami flavours.
Alaskan King Crab Cold Somen with Hot and Sour Consommé | $22++
A refreshing starter served chilled, with Alaskan King Crab and a hot & sour consommé made of preserved szechuan vegetables. Smooth, with a subtle hint of tangy for the palate.
The inspiration for Madame Fan’s new menu is to innovate Cantonese cuisine with a fresh flair for diverse taste buds.
Intersection of Culture
‘Embracing our Chinese heritage through our lenses in the kitchen, and exploring the tradition and possibilities of ingredients in different contexts is what differentiates my cooking approach' - Executive Chinese Chef Pak Chee Yit
Braised Cognac Soon Hock Fish with Chinese Yam, Baby Cabbage in Seafood Stock | $15++ per 100g
Doused in Cognac, soon hock is delicately braised to retain its natural juices, paired with Chinese yam, baby cabbage in rich broth with flavours of shellfish, lobster, crab and clam.
Boston Lobster with Winter Melon ‘Noodles' Pickled Pepper in Superior Stock | $78++
Winter melon is creatively shredded as ‘noodles' and simmered in spicy pickled pepper to give a good balance of tangy and sour to the refreshing broth. The dish is delectably paired with the sweet meat of Boston Lobster for a luxurious indulgence.
Kampong Chicken Soup with Cordyceps Flower, Bamboo Pith (Served in 2 courses) | $88 per portion, serves 8 persons
(两食) 虫草花竹笙甘榜全鸡煲. 鸡丝黄瓜伴老陈醋姜蓉
Served over two courses, each pot is simmered for four hours with cordyceps flower and bamboo pith. A second course follows as the chicken is reinvented into an appetizer dressed in vinegar ginger sauce.
Tale of Craft, Intersection of Culture is available for dine-in at Madame Fan from 2 May 2023.