It’s not every day you get to dine in a place like Madame Fan. Tucked away in the former Non-Commissioned Officers’ (NCO) Club of the Singapore Armed Forces, Madame Fan has always been a restaurant that prides itself on delivering more than just a meal – it offers an experience. While some might shy away from a restaurant like Madame Fan, thinking it might be a bit too fancy, I found the atmosphere warm and inviting. In fact, I used to visit the restaurant and bar rather frequently and often recommending the place to friends.
The latest menu is a testament to that special experience, showcasing the chef’s ability to respect traditional Cantonese flavours while still pushing boundaries. Every dish felt thoughtfully curated, with attention to detail evident in every bite. The restaurant’s new à la carte dim sum menu, crafted by Executive Chinese Chef Pak Chee Yit, promises a nostalgic journey through Cantonese flavours—reimagined with a modern twist. I couldn’t wait to dive into this culinary voyage.
First up was the Deep-Fried Queen Crab with Osmanthus Egg, a dish that immediately set the tone for the meal. The crispy crab was nothing short of sublime—delicate yet rich, with the osmanthus egg adding a fragrant sweetness that danced on my taste buds. It was a perfect balance between crunch and softness, with a symphony of flavours that lingered long after the last bite.
The Stewed Beef Clear Soup was next, and it brought a comforting warmth to the table. A rich, clear broth with tender beef and radish, this dish showcased the beauty of simplicity. The conpoy (dried scallop) added a subtle umami depth, making each spoonful more satisfying than the last. It’s the kind of soup you’d crave on a rainy day, full of hearty flavours that still manage to feel light. The Cantonese are known for their love of soups, but more often than not, we get soups that are boiled with chicken or pork. So, it did come as a bit of a surprise that Chef Pak chose to use beef in this dish.
Then came the Poached Xin Hui Tangerine Peel Yellow Croaker. The fish, poached to perfection, was infused with the citrusy aroma of Xin Hui tangerine peel, creating a delicate yet complex flavour profile. The zesty notes from the tangerine peel were subtle but impactful, perfectly complementing the tender croaker. It was refined, elegant, and undoubtedly one of the highlights of the meal.
Next on the list was the Marinated Free-Range Chicken in Chinese Herbs, a dish steeped in tradition. Arriving encased and smoked in apple wood, the chicken was tender and juicy, marinated in 16 aromatic Chinese herbs that added layers of earthy flavours. Topped with burdock, it was a simple dish, but the depth of the marinade made it special. The herbs – including red dates, star anise and Chinese angelica root, to name a few – didn’t overpower the chicken; instead, they elevated it, making each bite an absolute joy.
Marinated Free-range Chicken in Chinese Herbs
I was particularly curious about the Fruity Garlic Black Char Siew. I’m always game for a new take on a classic, and this one did not disappoint. The char siew was coated in a glossy, fruity garlic glaze that added a hint of sweetness to the savoury meat. It was tender and smoky, with the garlic and fruit working together in a surprisingly harmonious way. This twist on the traditional char siew was inventive without being gimmicky—a definite must-try. This was probably my favourite dish of the meal.
Fruity Garlic Black Char Siew
The Assorted Seafood and Tofu Rice was a luxurious yet homely offering, with fragrant lotus leaf-steamed rice paired with a medley of seafood and tofu. The crab roe sauce added a richness to the dish, while the aged Gu Yue Long Shan wine gave it a touch of sophistication. It tasted simple and homely, which is actually a compliment from me.
Assorted Seafood and Tofu Rice
For dessert, I was treated to the Madame Fan Trio of Desserts—a delightful trio that felt like a sweet grand finale. The Bird’s Nest Portuguese Egg Tart was a decadent, silky delight, while the Deep-Fried Hokkaido Milk Curd with Pearl Sweet Corn brought a satisfying crunch. The Red Date Soft Cake with Desiccated Coconut offered a perfect balance of sweetness and chewiness. Each dessert was thoughtfully crafted, providing a beautiful contrast of textures and flavours.
Just when I thought the meal couldn’t get any better, the Black Truffle Ice Cream arrived. This unexpected treat was a revelation. The earthiness of the truffle paired with the creamy sweetness of the ice cream was a match made in heaven. It’s a bold flavour combination, but it works incredibly well, providing a luxurious and indulgent end to the meal.
Black Truffle Ice Cream
Madame Fan’s new menu is a masterclass in how to honour tradition while embracing innovation. Each dish tells a story—one of nostalgia, craftsmanship, and culinary finesse. If you’re looking to rediscover the essence of Cantonese cuisine with a fresh perspective, this is one culinary journey you won’t want to miss.
I, for one, left with a full stomach and a satisfied soul, and I’ll definitely be back for another round.
Madame Fan
32 Beach Road,
The NCO Club,
Singapore 189764
