Used to be at Odeon Towers, Chef Chan's Restaurant is now located in a corner at National Museum of Singapore with its entrance up a short flight of steps along Stamford Road. The place boosts high ceiling and lots of space with antiques, owned by none other than Chef Chan Chen Hei, and oriental furniture. Modern chandeliers stood out against ancient Chinese lanterns and wooden signboards reminiscent of traditional medicinal halls. This look is replicated in its table setting of glass teapot and metal cutleries against ceramic wares and wooden chopsticks. Chef Chan has since left the restaurant, now helmed by his discipline. With only a few tables and private dining rooms, it was more cold than cosy. Instead of ordering the set menus, my dining companion and I decided on à la carte dishes.
Appetiser was two pieces of deep-fried suckling pig, its thin skin crispy and not hard, stuffed with succulent shrimp paste. On the side of this dish was crunchy, sweet and tangy jelly fish with a tinge of spice on an orange slice. Next was another delicate balance of taste and texture. Loved how the minced ginger, neither too spicy nor overwhelming, accentuated the freshness and sweetness of steamed local lobster sitting atop vermicelli perfect for soaking everything up. Last but not least was Chef Chan's famous crispy roast chicken, an exemplification of how something seemingly simple could taste so good. While the crackling-crispy paper-thin skin with moist and tender meat was good enough on its own, it was hard to resist the accompanying salt. There was nothing I could fault on both its food and service.
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