This is the third Chinese restaurant that has taken over this location in SRC, and hopefully this time Fu Lin Men can stay a bit longer as the food was quite good.
Owned by Passion Group (福临门餐饮集团) which specialises in opening in social and golf clubs around Singapore, they operate the same concept Cantonese restaurant in NSRCC, Hotel Royal and Singapore Swimming Clubs. So they know how to run these restaurants profitably.
They took over in late 2019, and then Covid struck and they were closed for most part of 2020. Finally, with Phase of the Circuit Breaker, table of eight can come together for meals. We booked a table immediately for the family to meet.
Cantonese Dim Sum 港式点心
We started with a quintet of Cantonese dim sum. Their char siew bun was exceptional.
Double-boiled Shark’s Cartilage Soup with Wonton 鲨鱼骨云吞汤
I am a proponent of avoiding shark fin soup in banquets. So I ordered the cartilage soup instead. The soup was very delicious, just like shark fin soup, and served with a generous large shrimp and pork wanton.
Stir-fried Sliced Giant Garoupa with Seasonal Green in X.O. Sauce 极品酱碧绿龙趸球
They ran out of Soon Hock fish, and we opted for the giant grouper filets instead of the regular sized grouper. Very fresh fish with perfectly fried Hong Kong kailan.
Braised Home Made Tofu with Dried Scallop 瑶柱黄金砖
This was popular for a while, and then totally disappeared from the menu of most restaurants. The deep fried egg tofu with shredded seaweed sprinkled on top was poured with a dried shrimp and enoki topping. Very flavourful and full of umami.
Braised Dual Mushroom with Seasonal Green 双菇扒时蔬
Spinach served with two types of mushrooms – shiitake and abalone mushrooms. This is a classic Cantonese vegetable dish, and it brought back many happy memories of large gatherings with the family.
Roasted Suckling Pig with Preserved Bean Sauce 南乳乳猪全体
We booked in advance a whole roasted suckling pig. The skin was roasted perfectly to a crispy, thin wafer. but they drizzled a sauce on the meat which in my opinion destroyed the flavour. They should have just left it along, and I think the original roast would be more flavourful.
Barbecued Peking Duck 北京片皮鸭
Their Peking duck came with two specials – deep fried bean curd skin and buns. These were perfect compliments with the crispy skins. Unlike the Peking duck in China, Singapore style only serves the skin without any meat underneath.
The dark meat of the duck were served separately. They were very well roasted duck and were very good eats on their own. Served a plum sauce that you would usually get with roasts in Hong Kong.
Here, we either served them shredded, stir-fried and put in a cabbage cup. Or my preferred method, as the main course E-fu Noodles with Shredded Duck Meat 鸭肉炒伊府面. The chef did an excellent job here with the noodles. We were so full form the lunch, but we still ate everything.
The food is of very high quality, but they were overwhelmed by the large crowd. As a member of the club, I am waived service charge, but the service was so good that I left a tip. Hopefully they will continue to excel in the food department and stick around.
Fu Lin Men Chinese Restaurant (Singapore Recreation Club)
Level 2, B, Connaught Dr, Singapore Recreation Club, 179682
Tel : 6338 9595
Date Visited : Jan 2021