Famous Treasure Tasting Session 2019
13 Stamford Road
#02-28 Capitol Piazza
Opening Hours:
Daily: 11:30am - 3pm, 6pm - 10:30pm
http://www.thefamoustreasure.com/
This was an invited media review. I did not pay for the meal during the free hosted tasting session.
Attended with representatives from Jennifer Yeo Lifestyle, Chubby Botak Koala, Eat Dream Love, and MsJaniceEats.
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| Deep-Fried Pork Belly With Fermented Beancurd (SGD $20 / $30 / $40) |
Modern Nanyang Dining With Bold Flavours
(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 8
Food & Beverage: 8
Service: 8
Value for Money: 8
Budget about SGD $52++ per person.
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Launched in July 2018, Famous Treasure serves a wide variety of Nanyang cuisine; with modern Chinese dishes spanning Teochew, Hokkien, and Cantonese cuisines, along with Pan-Asian dishes from Malaysian, Indonesian, Thai, Indian, and Singaporean cuisines. An offshoot of The Famous Kitchen, Famous Treasure is their upmarket sit-down Chinese dining concept, and it impresses with gourmet Chinese Zi Char dishes that pack big, bold, yet familiar flavours.
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| Famous Treasure Signage & Waiting Area |
Ambience at Famous Treasure exudes a luxurious, opulent, sophisticated feel. The spacious 150-seating area is lit by warm lights, and adorned with colours of wood, brown, white, and black. A decorative ceiling with soft curvature leads the eye across the hall, which is neatly arrayed with modern cushioned high-back chairs, and cloth-covered tables set with porcelain tableware. A live seafood tank occupies a corner, opposite a small open bar with high stools. In yet another corner, a partnership with The Balvenie whisky brand has an open display of their range. There are 4 private dining rooms, which aren't completely soundproof (at one point, the hard-drinking group next door started singing the Singapore national anthem enthusiastically).
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| Famous Treasure Exterior |
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| Famous Treasure Interior |
Service at Famous Treasure is professional, attentive, and efficient. Sharply-dressed staff greet guests at the entrance, then briskly usher them to seats. Though the menu is extensive, staff seem to display sufficient product knowledge while taking orders, being able to briefly describe dishes. They announce dishes being served, then proceed to arrange the table to create space for the new dish. Staff proactively offer to clear finished dishes, and cleaning up is done quickly when diners leave so the place looks neat and presentable. I like that they are engaging, according personalised attention when speaking with diners. However, in their hurry to close at the end of the day, there was a minor mix-up in our dessert orders, for which they apologised.
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| Bar |
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| Private Room |
Food at Famous Treasure is focused on Modern Nanyang cuisine, which encompasses South Chinese and Southeast Asian cuisines. Drawing on the broad spectrum of dishes results in the menu being fairly extensive, yet, every dish we had was decently executed and big on flavour, a testament to the kitchen team. From braised dishes to roasts, stir-frys to curries, the versatility and skill that goes into the range of dishes is commendable, and comparable in standard to other top Chinese restaurants. Portions are designed for communal dining, and as such, are large and hearty. Prices naturally, are higher than elsewhere, though you get good value considering they're near fine dining standards. Budget about SGD $52++ per person for a meal here.
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| Seating |
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| Seating |
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| Appetizer & Condiments |
A straightforward Tea Pu'er (SGD $2), with its warming earthy notes. Staff regularly come by to top up your cup, doing it seamlessly enough that it's barely noticeable.
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| Tea Pu'er (SGD $2) |
The Marinated Pickled Daikon Radish (SGD $2) have a slippery crunchy texture, with bright tangy sour sweet flavour. The pickled daikon radish slices seem to have been marinated in a mix of citrus juice, likely lemon or lime, along with white vinegar. Refreshing, it helps open the appetite.
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| Marinated Pickled Daikon Radish (SGD $2) |
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| Marinated Pickled Daikon Radish |
The Cherry Tomatoes Infused With Sour Plum (SGD $2) were lovely. The juicy rounds of cherry tomatoes have been marinated in sour plum juice, resulting in a big burst of vegetal sour sweet flavour. Rather addictive, we loved it so much we requested for another helping!
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| Cherry Tomatoes Infused With Sour Plum (SGD $2) |
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| Cherry Tomatoes Infused With Sour Plum |
The straightforward White Rice (SGD $1) is meant to pair with the meal. The white rice has a properly warm and fluffy sticky texture, with a delicate grainy sweet flavour.
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| White Rice (SGD $1) |
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| White Rice |
The Marinated Cockles Teochew Style (SGD $12) feature juicy plump blood cockles, served raw and chilled carpaccio style, with a fiery chili, light soy sauce, and black vinegar marinade. Bite in and you get the sharp and intense shot of spicy chili heat, followed by the salty sour tangy notes of the marinade. Garnished with parsley, you can smell the spice in this dish from across the table. Rightly so, staff warned us about this dish before we ordered / ate it. Note: The restaurant will not be liable for any chili related pains or injury. Proceed with caution.
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| Marinated Cockles Teochew Style (SGD $12) |
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| Marinated Cockles Teochew Style |
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| Marinated Cockles Teochew Style |
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| Marinated Cockles Teochew Style |
Nearly every restaurant these days has a rendition of Crispy Fish Skin With Salted Egg Yolk (SGD $10). But the version here is super crisp, with a light crunch to texture. The salted egg yolk sticks well to each large piece of the fried salmon fish skin, lending its eggy salty savoury flavour to the light fishy savoury notes of the fish skin. Nicely addictive.
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| Crispy Fish Skin With Salted Egg Yolk (SGD $10) |
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| Crispy Fish Skin With Salted Egg Yolk |
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| Crispy Fish Skin With Salted Egg Yolk |
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| Crispy Fish Skin With Salted Egg Yolk |
The BBQ Duo Combination Platter (SGD $24 / $36 / $48) is as good as any Chinese Cantonese roast meat stall. Is it the best I've had? No, but if you're dining here, it's good enough to order for a satisfying meal.
The Barbecue Honey Glazed Pork Belly or Char Siew features tender moist barbecued pork belly, with a good ratio of fat to lean meat, coated in a sticky honey glaze. It has a lovely honeyed sweet savoury salty flavour, but it lacks the smoky notes of better versions. The Roasted Pork Belly or Sio Bak is pretty straightforward, with tender bouncy roast pork belly, its skin crackling crisp. Decent savoury salty flavour with each morsel. Served with crunchy roasted peanuts and a mild honey mustard dipping sauce.
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| BBQ Duo Combination Platter (SGD $24 / $36 / $48) |
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| Barbecue Honey Glazed Pork Belly |
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| Barbecue Honey Glazed Pork Belly |
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| Barbecue Honey Glazed Pork Belly |
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| Barbecue Honey Glazed Pork Belly |
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| Roasted Pork Belly |
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| Roasted Pork Belly |
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| Roasted Pork Belly |
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| Roasted Pork Belly |
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| BBQ Duo Combination Platter |
The Deep-Fried Pork Belly With Fermented Beancurd (SGD $20 / $30 / $40) features tender moist chunks of pork belly, coated in a crisp fermented beancurd crust that crunches lightly when bit. With a good ratio of fat to lean meat, the pork belly carries a deep earthy savoury salty flavour from the accompanying crust. Plated with soft cloves of roasted garlic, which carry pungent smoky herbal spice flavour. Served with a thin coriander and mint dipping sauce, with bright herbal vegetal sweet flavour.
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| Deep-Fried Pork Belly With Fermented Beancurd (SGD $20 / $30 / $40) |
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| Deep-Fried Pork Belly With Fermented Beancurd |
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| Deep-Fried Pork Belly With Fermented Beancurd |
The Wok-Fried Squid With Chinchalok And Lady's Finger (SGD $18 / $28 / $36) is decently tasty. This features medium thick, bouncy chunks of squid with natural sweet flavour, tossed with tender crunchy lady's fingers / okra which has deep vegetal sweet earthy flavour, in a piquant chinchalok / fermented shrimp and chili sauce with savoury salty spicy notes. The dish has a Peranakan slant to it, and is best paired with white rice. While decent on its own, when compared to everything else we had on our visit, this was probably the weakest, most forgettable dish.
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| Wok-Fried Squid With Chinchalok And Lady's Finger (SGD $18 / $28 / $36) |
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| Wok-Fried Squid With Chinchalok And Lady's Finger |
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| Wok-Fried Squid With Chinchalok And Lady's Finger |
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| Wok-Fried Squid With Chinchalok And Lady's Finger |
The Roasted Irish Silver Hill Duck (SGD $38 / $68) here is excellent, and I would return again just for this. The duck has been beautifully roasted, with a crisp skin that crackles softly when bit, revealing the tender, moist duck meat beneath. Between is a succulent layer of duck fat (which is easily removed if you choose). This has deep meaty savoury salty flavour which is nicely enticing. Served with a rich sticky plum dipping sauce on the side, which I feel isn't necessary, as the roast duck is delicious on its own.
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| Roasted Irish Silver Hill Duck (SGD $38 / $68) |
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| Roasted Irish Silver Hill Duck |
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| Roasted Irish Silver Hill Duck |
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| Roasted Irish Silver Hill Duck |
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| Roasted Irish Silver Hill Duck |
The Traditional Fish Head Curry In Claypot (SGD $35 / $65) is righteously fiery, with a rich and full-bodied Indian style curry that has bold milky savoury spicy flavour. The large claypot is generously filled with tender vegetables (tomatoes, lady's fingers / okra, brinjal / eggplant / aubergine) that burst with juicy vegetal sweet spicy flavour, and spongy tofu beancurd puffs that soak up the rich curry beautifully. But the star is the large, meaty grouper / garoupa fish head, with tender flaky fish meat that holds up well, and has delicate sweet savoury flavour, pairing well with the curry. We enjoyed this.
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| Traditional Fish Head Curry In Claypot (SGD $35 / $65) |
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| Traditional Fish Head Curry In Claypot |
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| Traditional Fish Head Curry In Claypot |
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| Traditional Fish Head Curry In Claypot |
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| Traditional Fish Head Curry In Claypot |
A house signature, the Steamed Marble Goby With Preserved Vegetables On Hot Plate (SGD $Seasonal Price / ~$10 per 100g) is a unique Chinese dish, a modern fusion blend of traditional flavours spanning Hokkien, Cantonese, and Hakka cuisines. A fresh, whole marble goby fish, with tender flaky texture and delicate natural sweet savoury flavour, is partly steamed partly braised in a rich gloopy thick gravy which has bold earthy savoury salty flavour. Garnished with soft preserved mustard greens that burst with salty sour flavour, tender bouncy roast pork belly with savoury salty flavour, crunchy roasted peanuts, chili, and parsley. The combination of flavours is novel but familiar, and the delicious braising gravy makes this dish pair nicely with white rice.
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| Steaming! |
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| Steamed Marble Goby With Preserved Vegetables On Hot Plate (SGD $Seasonal Price / ~$10 per 100g) |
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| Steamed Marble Goby With Preserved Vegetables On Hot Plate |
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| Steamed Marble Goby With Preserved Vegetables On Hot Plate |
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| Steamed Marble Goby With Preserved Vegetables On Hot Plate |
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| Steamed Marble Goby With Preserved Vegetables On Hot Plate |
Love the cheeky design of the packaging for the plastic gloves, which staff distribute to protect your hands from being too messy as you tear into the Live Flower Crab Baked With Rock Salt (SGD $Seasonal Price / ~$6 per 100g). These nicely sized flower crabs are simply baked with rock salt Teochew style, infusing the delicate sweet flavours of the tender bouncy crab meat, with addictive salty savoury notes. Each bite makes you crave more! We enjoyed this, and wished for another order!
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| Protection |
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| Live Flower Crab Baked With Rock Salt (SGD $Seasonal Price / ~$6 per 100g) |
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| Live Flower Crab Baked With Rock Salt |
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| Live Flower Crab Baked With Rock Salt |
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| Live Flower Crab Baked With Rock Salt |
The KL Style Hokkien Mee (SGD $18 / $28 / $36) is as good as any you'll find in the Malaysian streets, thanks to copious use of fried pork lard, infusing the dish with bold meaty porky notes. The thick yellow Fujian egg noodles are stir fried in a dark soy sauce, along with bouncy squid and crisp choy sum / Chinese flowering cabbage, but I bemoan the lack of fish cake, pork loin slices, and prawns / shrimp. Still, the dish carries heavy savoury salty flavour, making this oily, decadent dish really enticing. For the price though, I find this expensive, due to its lack of ingredients.
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| KL Style Hokkien Mee (SGD $18 / $28 / $36) |
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| KL Style Hokkien Mee |
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| KL Style Hokkien Mee |
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| KL Style Hokkien Mee |
Loved the Glutinous Black Sesame Rice Ball In Ginger Soup (SGD $8 per person), which features a thin soup / broth infused with ginger and rock sugar, giving it a sharp herbal sweet spicy flavour. The chewy glutinous rice balls are filled with a rich, thick sticky black sesame paste, which bursts forth with earthy sweet nutty flavour. A warm, comforting dessert.
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| Glutinous Black Sesame Rice Ball In Ginger Soup (SGD $8 per person) |
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| Glutinous Black Sesame Rice Ball In Ginger Soup |
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| Glutinous Black Sesame Rice Ball In Ginger Soup |
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| Glutinous Black Sesame Rice Ball In Ginger Soup |
The Mashed Yam Taro With Gingko Nut & Pumpkin (SGD $8 per person / $32 / $56) has a properly thick, sticky, gloopy texture to the mashed yam / taro paste, and it holds a beautiful earthy sweet nutty flavour. Crunchy firm gingko nuts with herbal nutty flavour, and soft tender pumpkin chunks with fruity earthy sweet flavour, round out this dish. I felt a little coconut milk may have made this easier to eat, as it's rather rich. Very filling for an individual, as the portion is generous enough to share.
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| Mashed Yam Taro With Gingko Nut & Pumpkin (SGD $8 per person / $32 / $56) |
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| Mashed Yam Taro With Gingko Nut & Pumpkin |
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| Mashed Yam Taro With Gingko Nut & Pumpkin |
The Chilled Mango Puree With Pomelo And Sago (SGD $8 per person) is a straightforward dessert, made with a chilled mango puree soup / broth that is thin with fruity sweet flavour. Garnished with tapioca sago balls which are neutral in flavour but lend a nice bouncy chewy texture, and juicy chunks of pomelo which burst with fruity sour sweet flavour. Decent enough, I can see this appealing to most, especially children.
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| Chilled Mango Puree With Pomelo And Sago (SGD $8 per person) |
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| Chilled Mango Puree With Pomelo And Sago |
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| Chilled Mango Puree With Pomelo And Sago |
Loved our dining experience at Famous Treasure restaurant; the highlight being their large, hearty portions of dishes, all with bold yet comforting flavours. Delicious well-executed food aside, the opulent sophisticated ambience, and efficient attentive service, adds up to a pleasant overall experience. While prices are slightly higher than other Chinese restaurants, Famous Treasure remains a decent choice for special occasions when you're looking to impress.
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CONVERSATION