When the widely acclaimed Tung Lok Group opened the contemporary designer Club Chinois in 1997 in Orchard Parade Hotel, it quickly became the Chinese answer to the many fine western epicurean restaurants which sprung up in Singapore . Chinois means Chinese in French and as the name implies, Club Chinois features an eclectic marriage of cultures, essentially Chinese cuisine served European style. To date, this pioneer of modern fusion Chinese cuisine continues to innovate and serve the most exquisite creations to its growing following of aficionados, which include many public figures and celebrities.

• The Vibe
  An overhaul of its interior unveils a new posh image which epitomises fine dining. Elegant motifs of Shanghai ladies are featured prominently in the restaurant's collaterals and are matched with bold colours of fuchsia, lime green, lemon yellow and turquoise. This 240 seater easily evokes the nostalgia of the old Shanghai of triads, nightclubs and guns and Club Chinois is one such exclusive club for only the rich and famous. The Executive Chairman of Tung Lok, Andrew Tjioe did not only personally see to the renovations but also the acquisition of suitable furniture, cutlery for the restaurant. Clearly, no efforts were spared to recreate the seductive lure of yester-year Shanghai in a chic contemporary setting.

• The Food
  Executive Chef Ken Ling has a glowing scroll of credentials and has been with Club Chinois since its opening. In 22 years of culinary experience, he has garnered many accolades and awards which includes the World Gourmet Summit (WGS) Asian Ethnic Restaurant of the Year award in 2002 with Club Chinois. Without doubt, Chef Ken Ling who had been an assistant chef to international masterchef, Susur Lee at the WGS, has played an instrumental role to make Club Chinois the “face” of modern Chinese Cuisine in Singapore and a regular host for the annual epicurean event.

  The Chef's special Dim Sum Trio ($8.00) is a selection of three different light dishes which are traditional in essence but magically improved versions. The Pastry of Cod Fish and Black Pepper oozes fresh sweetness within the crispy skin while the Crisp-fried “Dragon Beard” with Seafood Salad Roll offers a astonishing myriad of heavenly flavours from the crunchy deep fried skin to fresh succulent mix of seafood and perfectly matched with wasabi mayonnaise. The Steamed Kai Lan Dumpling was crunchy and held by a smooth thin skin was a treasure too.

  Sino-Japanese fusion creation, the Chilled Fresh Salmon Sashimi served with Spring Onion and Ginger in Vinaigrette ($15.00) is a true delight. Flavoured by Japanese sauce, enhanced by pan fried shallots, this dish is indeed a brilliant combination. The New Potato Soup with Lobster and Seafood served in Young Coconut ($28.00) should not be missed. A sip of the tasty soup with generous portions of lobster flesh held by the hollowed core of the young coconut is testimony that good knowledge of ingredients and exemplary culinary skills are both critical in bringing out the best from the dishes.

  This restaurant pioneered the original Braised Chef's Spinach Beancurd with Sauteed Seasoned Vegetables and Shell Mushroom ($12.00). The unassuming humble beancurd accompanied by the elegant grace of the premium quality shell mushroom is suitable for both the health conscious and seniors who prefer softer less fanciful food.

  Also recommended are Crisp-fried Marinated Pork Rib with Fermented Beancurd with Chef's Special Haw Sauce ($15.00) as well as the Pan Fried Tea-smoked Scallops with Garden Greens ($12.00). The pork is tender and juicy and slides off the bone easily like a robe. The scallops caught in fried flour netting are well cooked such that they still remain soft and delicious.

• The Service
  Service at Club Chinois is western fine dining style. Each dish is priced and served individually instead of communally in traditional Chinese restaurants. This means not only is there greater personal hygience, each person is free to order whatever he wants to eat without having to worry if the food is agreeable to others at the table. The staff at Club Chinois are all well groomed and polished. The restaurant is attentive to your needs and is always ready to make tweaks to the menu to meet any specialized requests.

SD Food Advisor's take on Club Chinois
Prices are pitched closer to the Western fine dining establishments so it is unlikely to be a regular dining fixture for the “average man on the Omnibus”. However, it may be worth reaching deep into your pockets for the cooking which is as exquisite as ever, for the classy elegant ambience and the excellent service culture.