The Dim Sum, Drink Sum Brunch at Madame Fan is available on Saturdays, Sundays and Public Holidays. The brunch is available from 11 am to 3.30 pm. For S$78++ per person you enjoy 2 hours of dining from the dim sum and Cantonese Classics menu.
Add S$58++ per person for free flow of cocktails, wines and beers. Otherwise, go all in by adding S$68++ and also get free flow champagne. Reservations at this Cantonese Restaurant at JW Marriott Hotel Singapore South Beach are necessary.
Head Chef Mike Tan’s Dim Sum menu features 10 steamed dishes, 2 congees, 9 fried items and 4 sweets. I tried both the pork congee with century egg, salted duck egg or the Shredded Chicken congee with dried scallop. You have to order the Fried Ham Sui Gok or the Siumai that are filled with huge chunks of chicken meat
Perrier Jouet Grand Brut would go well with the Cantonese classics. There are more soups in this menu. Order the mini Buddha Jumps over The Wall (limited to one per person), a Hot & Sour Soup or a Traditional Cantonese Soup. Or have all four.
There are four cold dishes, seven seafood, meat & poultry dishes, three tofu and vegetable dishes and four rice and noodle dishes. I would recommend you order the vegetarian Aubergine Tofu Claypot with Black Bean and chilli. The Australian Striploin with Sarawak Black Pepper and Jasmine Tea Smoked Ribs were very appetising too. YTry the Poached Prawn with Angelica root, Chinese Shaoxing wine, steamed seabass with homemade spicy sauce, or braised sliced abalone, tofu and seasonal greens amongst others in this menu.
And if you haven’t had enough to eat, you can pick one of four carb dishes. Unfortunately, we had to give those a miss. There were too many items in the menu. They include braised E-Fu Noodles with Hokkaido dried scallop and fresh shiitake; stir-fried soya noodle; braised vermicelli, wind-dried pork and la la clams; or fried rice with chicken and salted fish.
You can order desserts from the Dim Sum brunch menu. I love the Fried Jian Dui with red bean paste and the Black Sesame Tang Yuan. Other desserts include the Steamed Custard Buns, and Mango Sago.
Enjoy the five cocktails created by award winning bartender June Baek. The Mo Li Hua Fizz is made with gin, jasmine cordial, Benedictine D.O.M. and Soda and a refreshing start to the meal. The Rooibos American has Campari, Punt e men, Rooibos Cordial and Soda. Or order the Whisky based Golden Elixir, the Rum, Campari based Portofino or the East Mule.
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