Discover 10 Tantalizing Clarke Quay Restaurants At A Midsummer Night’s Feast!

Clarke-Quay-Restaurants-2014

Clarke Quay is probably the place in Singapore to be if you want to experience a range of snazzy night life. From a delectable assortment of food and drinks, to a spectacular night view of the Singapore river, this is one location not to be missed. To celebrate Clarke Quay’s richness as the dining destination to be at, a 10 course degustation menu was served up at a pop-up dining event last Thursday. Held at the historic Read Bridge, this is the first of many Unexpected Gourmet Series to come. Ready to discover 10 tantalizing Clarke Quay Restaurants?

Clarke Quay Restaurants 2014 (1 of 26)



Read Bridge was magically transformed for the evening. A colossal air-conditioned tent was constructed to seat the invited guests. I took a sneak peak and spoilt my own surprise. But hey, it was certainly beautiful.

Clarke Quay Restaurants 2014 (2 of 26)

The pre dinner reception saw the crowd taking in to the spins from the DJ, with cocktails and light bites going around. From the Forbidden City, highlights for me included the Tod Mun Pa (Laotian fish quenelles shaped on lemongrass stalk), Chao Tom (Vietnamese tiger prawn quenelles on sugarcane) and Roasted Duck & Taro. The Mini Me (Bacon wrap with Cherry Tomatoes and Baby Potatoes) creation from the Beer Market was just as interesting as I was fooled into thinking it was Bacon wrapped around a sausage.

Clarke Quay Restaurants 2014 (3 of 26)

The mixologists getting into the groove.

Clarke Quay Restaurants 2014 (4 of 26)

I particularly enjoyed the St. Tropez Smash made by The Flow Boys. Made from Reyka Vodka, Fresh Watermelon, Passionfruit and Spanish vanilla, this was the perfect drink (though a little light) for me as I slowly milled the time till dinner.

Clarke Quay Restaurants 2014 (5 of 26)

Everyone is anticipating for dinner to start.

Clarke Quay Restaurants 2014 (6 of 26)

For the first course, we had a serving of Prawn Cocktail paired with Prosecco “Erfo” Brut DOC. Fresh tiger prawns are poached in beer, dressed and then presented with mesclun salad and a side of cocktail sauce. An interesting attempt by The Pump Room Microbrewery + Bistro + Club where you can get Aussie-inspired cuisine right before heading to the dance floor to be entertained by the resident band.

The Pump Room
#01-09/10
Clarke Quay
3B River Valley Road
Contact: 6334 2628
Website : www.pumproomasia.com

Clarke Quay Restaurants 2014 (7 of 26)

The more unique rendition came from the Fremantle Seafood Market with their creation of Chilli Crab Replicated in Canape Style Served Alongside a Trio of Freshly Shucked Oysters. Japanese mini crabs are deep fried and served on mini mantous with a side of Singapore style Chilli Crab sauce that was quite contemporary and light tasting in flavour.

Clarke Quay Restaurants 2014 (8 of 26)

Decently fresh Oysters from Canada, France and New Zealand are options that will please the palate, though it might have been better if it were just slightly more chilled. But hey, this is a pop-up dinner with an extended guest list, so things might be different. Paired with Soave Classico Doc.

Fremantle Seafood Market
#01-05/06
Clarke Quay
3E River Valley Road
Website : www.fremantleseafoodmarket.com.sg

Clarke Quay Restaurants 2014 (9 of 26)

A partial thumbs up goes to the third course prepared by KURO Restaurant + Bar. Titled A Fish Frenzy, the dish consisted of Kanpachi Carpaccio and Shishamo Goma Age. Fresh yellowtail is thinly sliced and topped with salty salmon roe with a drizzle of truffle oil. A delectable combination, and well complemented by the oily yellowtail. I was a little detached from the shishamo as somehow coating the capelin fish with white sesame seeds seemed to detract from the intended original texture. Paired with Soave Classico Doc.

KURO Restaurant + Bar
#01-11
The Cannery at Clarke Quay
3C River Valley Road
Website : www.kuro.com.sg

Clarke Quay Restaurants 2014 (10 of 26)

The night’s performance by Vocaluptuous.

Clarke Quay Restaurants 2014 (12 of 26)

Boss BarBQ brought out the 4th course with a creation of Yukbochae : Boss 6 Treasures – Golbaengi Muchim (Topshell Salad), Japchae Chicken (Fried glass noodle with chicken), Bulgogi (Grilled Beef), Gimbab Beef (Seaweed Rice Roll), Dubu Kimchi (Tofu and fried kimchi) and Smoked Duck. Paired with the Chianti “Natio” Docg Organic.

Clarke Quay Restaurants 2014 (13 of 26)

Bulgogi

Clarke Quay Restaurants 2014 (14 of 26)

Japchae Chicken and Dubu Kimchi

Clarke Quay Restaurants 2014 (15 of 26)

Golbaengi Muchi

Boss BarBQ
#01-04
Clarke Quay
3C River Valley Road
Website : www.bossbarbq.sg

Clarke Quay Restaurants 2014 (16 of 26)

I highly enjoyed the 5th course of Cantebury Plains Rack of Lamb prepared by Fern & Kiwi. The contemporary New Zealand eatery and bar dished out a tender soft lamb rack with only a whiff of its fragrant aromatics coupled with a Pinot Noir infused Honey Rosemary Sauce that was simply delectable. This pairs nicely with the Chianti “Natio” Docg Organic.

Fern & Kiwi
#01-02/03 & #02-07/08
The Cannery
Clarke Quay
3C River Valley
Website : www.fernandkiwi.com

Clarke Quay Restaurants 2014 (20 of 26)

This 6th course presented was a portion of Unagi Oshi Sushi from Tomo Izakaya. Paired with Regolo Rosso Veronese IGT.

Tomo Izakaya
#01-04
Clarke Quay
3A River Valley Road
Website : www.tomoizakaya.com

Clarke Quay Restaurants 2014 (22 of 26)

I give my recommendation to Quayside Seafood Restaurant’s Baked Chilli Crab Pie. Authentic Singaporean chilli crab flavours are retained here, concentrated and packed into almost bite size pieces of robust, crusty pies. The chilli crab serve deserves a mention and this is one of my favourites for the night. Paired with Regolo Rosso Veronese IGT.

Quayside Seafood Restaurant
Clarke Quay
3A River Valley Road
Website : www.quaysidedining.com

Clarke Quay Restaurants 2014 (18 of 26)

The 8th course was a serving of Lari Chicken and Lam Kubideh from Shiraz. Authentic Persian cuisine is created here, giving inspirations to the charcoal grilled yoghurt marinated chicken thigh and tender ground lamb. The chicken thigh carried distinctive, flavourful spices that was mildly fragrant and unique. The lamb was an interesting pairing as while it was deeply scented, the gamey aromatics was distinctively present and quite different from the lamb rack presented earlier. An interesting place to check out nonetheless.

Shiraz
#01-06
Clarke Quay
3A River Valley Road
Website : www.shirazfnb.com

Clarke Quay Restaurants 2014 (23 of 26)

For the second last course (good ol’ number 9), I had the Murg Tikka DilSe brought by RAS the Essence of India. Pieces of chicken marinated with yoghurt and dill leaf are cooked in a clay oven. The flavours are robust and hearty, with the beauty of yogurt nicely tenderising the meat. This would have been great with some bread but I guess everyone was already well sated by then.

RAS The Essence of India
#01-05A
Clarke Quay
3D River Valley Road
Website : www.ras.com.sg

Clarke Quay Restaurants 2014 (24 of 26)

Sheer words could not describe the joy we felt as the final course trickled in. It was a lovely night with lots of food and entertainment, but it certainly is a feast to tuck in to 10 different kinds of dishes not including the pre-dinner treats. The 10th course by Pint & Curries served up a portion of Chicken Vindaloo paired alongside a piece of samosa and garlic naan. The chicken vindaloo was decadent and thickly laden with spices and chilli, such that it was delicious but probably not the best way to end the entire meal. I would love to have this, but individually on a separate occasion.

Pint & Curries
#01-14
Clarke Quay
3D River Valley Road
Contact : 6337 4616
Website : www.facebook.com/pintandcurries

Clarke Quay Restaurants 2014 (26 of 26)

Dinner was a fabulous affair with all the glitz and glamour of a pop-up dinner. Secret locations are probably not the best characteristic for Clarke Quay as there are only so many locations available. Still, I do believe that the organizers will be creative and who knows where the next dinner will be held. While not all the dishes appealed to me, this was certainly an excellent introduction to the dining scene found at Clarke Quay. Some of the dishes created may not even be what is available on the regular menu and is a one-off inspiration crafted especially for the event. A creative, one-stop location for some of the best ambience, a collection of decent  and good food with an array of drinks to indulge in – this is the heart of Singapore’s central night dining scene.