They say the Forbidden City in China symbolizes the majesty of Imperial Power. Amidst the thumping music and flurry of Singapore 's night crowd, Indochine's Forbidden City similarly reflects the majesty of Indochine's dining experience. Behold a charming Madame Butterfly seated above Bar CoCoon within Forbidden City at Clarke Quay; this restaurant dishes out modern Chinese fare with a touch of French delicateness.

• The Vibe
  Take a trip back in time to the Ming and Qing Dynasty of China, with a red carpeted pathway leading you up to the restaurant. Outside the Forbidden City , terracotta warriors and flickering lamps pave the entrance to Madame Butterfly to reveal an interior of traditional furnishings paired off with a modern blue-lighted bar to chill with drinks.

  At the second storey decked in a sea of red walls and velvet-red cloth, patrons bask in the ancient gallery of Chinese paintings, artifacts and antiques. Signature chandeliers and cascading silken drapes are likened to the soft wings of a butterfly – beautiful and alluring

• The Food
  A modern Chinese cuisine originating from Indo-China sets the menu. Choose from delicacies like crispy Golden White Bait ($16) and Chicken of Hanoi Soup ($12) to start the meal. Salty and crispy white bait fried to a golden brown tempts multiple helpings while spicy and sour chicken soup with vegetables, black mushrooms and shredded chicken becomes a healthy and tasty alternative to traditional shark's fin soup.

  Indochine specializes in nutrition-rich and healthy dishes, of which King Prawns with Lychee ($32) and Cod de Hue ($32) are of no exception. Stir-fried large prawns served with sweet lychee, jasmine flowers and roasted pine seeds result in a juicy-sweet combination that contrasts well with the springy texture of fresh prawns. Steamed black cod in lightly salted soya sauce features firm and smooth fish meat, which is also absolutely heavenly in taste.

  For the meat lovers, Tender Rump of Beef with Old Port ($26) bewitches the senses through strong, aromatic port wine. The beef, being very tender indeed, makes it hard to resist multiple helpings. Paired off with crunchy broccoli, this dish is a good balance between game and greens. On the other hand, Hoi An Tofu ($22) is a mixture of seafood and vegetables delight, resembling Chinese-style hotplate beancurd served with a mixture of broccoli, carrots, prawns and onions. Fresh greens soaked in flavoursome garlic sauce enhance the blend of tastes as Indo-Chinese spices are evident to the palate.

  Oh, and dessert! Bringing together a union between Western chilled creamy ice-cream and Chinese-origin glutinous rice balls, gingko nuts and coconut flesh, this finale sums up a delicious, cool and creamy dessert that slides down the throat smoothly and pleasurably. However, one is caught off-guard upon biting into the rice ball, whose sesame seed filling did not ooze out but stayed solid in its chilled state.

• The Service
  With Indochine's waiters and waitresses wearing red oriental tops, they are hard to miss, should one require assistance. Attentive, efficient and judicious in their service, the staff assures that you will be pampered at Madame Butterfly.

The SD Food Advisor's take on Indochine Madame Butterfly

Madame Butterfly has once again impressed many through its grand and stylish interior design, similar to other Indochine outlets. With a great ambience as well as an equally delicious cuisine served, it was a pity their servings were a little small compared to other Indochine outlets. Bar CoCoon on the first storey gives patrons an alternative to adjourn to for drinks and chill-out sessions after a fine meal.