The Riverhouse @ Clarke Quay

We held a company gala dinner in this riverside godown from an older era. The menu was a special 7-course individually served dinner.

The 150-year-old Riverhouse stands as a tall in the heart of Clarke Quay precinct as one of only two remaining historic Chinese mansions. The place has been refurbished to become a really swank place with a bar/disco on the ground floor and a fine dining restaurant on the upper floor.

Built in the 1870s along the banks of Clarke Quay, once the headquarters of the notorious Ghee Hok Society, The Riverhouse now pays homage to its long-standing culture and heritage of its history. Mimi, a Modern Chinese Restaurant, is housed on the upper floor. Our dinner was from this restaurant.

1/ Appetiser

From right to left

• Baby Abalone with Free-Range Chicken Siew Mai – I can assemble this at home, a canned baby abalone on a chicken siew mai.
• Thai Style Jelly Fish with Wakame Salad Black – Another seemingly simple appetiser, jelly fish was quite popular in older times, but seemed to lose its position in appetisers these days.
• Truffle Mayo Crispy Spring Roll with Angel Tears – This was my favourite among the trio, a spring roll with jicama filling and made luxe with boba pearls that provided bursts of sour.

2/ Mini Buddha lump Over The Wall

Mini Buddha lump Over The Wall with Sea Cucumber, Abalone, Chinese Mushroom, Fish Maw and Scallop Jus was a rich and flavour clear soup.

3/ Sautéed Tiger King Prawn

Deshelled Prawn with Sautéed Broccoli and XO Sakura Shrimp Sauce was a classic Cantonese stir-fry shrimp dish with excellent plating.

4/ Baked Atlantic Cod Fillet with Japanese White Miso

Baked Atlantic Cod Fillet with Japanese White Miso, Bonito Flakes and Baby Radish reminded me of a similar dish from Nobu. A bit overwhelming with the miso, but I rather enjoyed it.

5/ Chinese La-Mian with Chilli Crab Sauce

Chinese La-Mian with Chilli Crab Sauce, Blue Crab Meat, Sautéed Egg White and Crab Craw combined Singapore National Dish with noodles in a simple to consume format. The sauce was alright, a bit too sweet to my taste (something like Long Beach) but I really enjoyed the convenience of not having to peel off the shells, which can be too messy in such a business setting.

7/ Japanese Sweet Potato Yam Paste and Strawberry Mochi

Japanese Sweet Potato Yam Paste and Strawberry Mochi included a small bowl of Teochew-style yam paste topped with sweet corn sauce and quenelle of mashed Japanese sweet potato, and Japanese mochi with strawberry jam filling.

Afterthoughts

The food was alright, the service was outstanding. Great setup for private functions. And they allowed us to overrun in terms of time. of course we had ordered a ridiculous amount of drinks as well.

The Riverhouse Singapore
3A, #01-02 River Valley Rd, Singapore 179020
Tel : +65 8879 0688

Visited in Aug 2022