Le Mansion 樂满軒 @ SRC (2025)

The whole family came to the club to celebrate our beloved sister’s birthday at Le Mansion which took over the Chinese restaurant operations at the club and served a mix of Cantonese and Teochew cuisine. With a new menu from the Master Chefs formerly of Hua Ting, it showed lots of potential. 

Le Mansion 樂满軒 is located on the second floor of Singapore Recreation Club at the Padang. The club is a member-only social club that has a long history. The restaurant has moved to the left corner of the 2nd floor where Barker’s Lounge used to be. The private rooms still have the view of the Padang.

潮式冻黄膏蟹 Teochew Cold Roe Crab

潮式冻黄膏蟹 Teochew Cold Roe Crab is a classic Teochew appetiser that needs to be pre-ordered. It may look simple, but to keep the crab away from the rest of the fridge smell is not so simple.

片皮乳豬全体 BBQ Whole Suckling Pig

Requires pre-order, the 烤乳豬 BBQ Whole Suckling Pig was split into two and shared by the two tables. I had this multiple times when I had my Chinese New Year gathering with my clients and the roast suckling pig did not disappoint. With this new operator, it has elevated itself with an even better version.

The skin of the pig was cracking crispy and was served like Peking duck with a crepe and condiments. The remaining of the pig was chopped into pieces and served as-is. The cheek and jowl were the best parts despite being fatty, they didn’t taste greasy.

北京片皮鸭 Peking Duck

Peking duck is a favourite among the family, and so we had one duck per table. After showing us the entire duck, it was brought outside to skin the duck.

Unlike the Peking duck in China, Singapore style only serves the skin without any meat underneath. Only in recent times, the restaurants here started to serve it with the breast meat. I like the popiah skin wrap instead of the egg crepe that is more prevalent these days. The neutral wrap allows us to enjoy the duck and condiments better.

港式點心 Hong Kong Dim Sum

We had a few dim sum items while we waited for the rest of the courses to come. The surprise favourite was the 榄菜素粉粿 Steamed Vegetarian Teochew Black Olive Dumpling, a variation of the 潮州粉粿 Teochew dumpling, with jicama and olive vegetable.

潮州卤水拼盘 (三层肉，豆腐，大肠) Teochew Style Braised Combination Platter (Pork Belly, Beancurd & Pork Intestine)

I like the tofu with its smoky taste, but the pork belly was a total letdown. Some of them complained that the pork big intestines had an odour, so I think I would give this dish a miss in future.

石锅浓汤鸡鲍翅 Stone Pot Double-boiled Superior Shark’s Fin in Chicken Broth

The shark’s fin soup is served in a Korean style stone pot that would keep the temperature of the soup for some time. I have been consciously trying to avoid this particular choice of ingredient until there was an article about the shark’s used these days are fins from non-endangered shark species like spiny dogfish and smooth dogfish.

Still you can replace the fins with other cartilage and it would taste the same. The fins themselves have no taste. The broth that is boiled from chicken bones, smoked Chinese bacon, dried scallops, and other delicacies gives the soup the taste.

斗鲳潮州蒸 Pomfret Steamed in Teochew Style

斗鲳潮州蒸 Pomfret Steamed in Teochew Style is another item that needs pre-order. The key to Teochew-style is the freshness of the fish, and in this department they made the cut. However they are missing in a key ingredient – pork lard. Even when steaming fish, pork lard is essential to bring out the sweetness of the pomfret.

腊味粒炒芥兰 Wok-fried HK Kailan with Diced Preserved Meats

And for vegetables, I ordered 腊味粒炒芥兰 Wok-fried HK Kailan with Diced Preserved Meats. Regretted the choice as we are having claypot rice later and it has the same ingredients.

鸭丝焖伊面 E-fu Noodles with Shredded Duck

The Peking duck makes a return with 鸭丝焖伊面 E-fu Noodles with Shredded Duck. I wished there were more sauce as it was quite dry. Are yellow chives would be appreciated too.

砂煲臘味飯 Preserved Meat Claypot Rice

It is difficult to order this for 3-4 pax, so we took this opportunity to try their 砂煲臘味飯 Preserved Meat Claypot Rice. Jasmine rice is cooked in the claypot with the rest of the ingredients – liver sausage 潤腸, Chinese sausage 臘腸, waxed meat 臘肉, HK kailan 香港芥蘭.

This claypot rice is typical of the style they serve in Hong Kong and the fragrance comes from these preserved meat as they impart their complex flavours into the cooking rice.

The rice is finished with a drizzling of clarified pork lard and superior soy sauce. We opted not to mix in the sausages as not everyone was used to the flavours. It was really good eat, and even when I ate the leftovers at home a couple of days later, it was so good.

壽桃 Longevity Buns

And to round up the celebration, a plate of 壽桃 Longevity Buns. This is an auspicious dessert that is basically lotus paste filled steam bun made into the shape of peach. Peach is associated to longevity in Chinese mythology.

This is the third Chinese restaurant to operate at this location in Singapore Recreation Club (SRC) since 2020. It has overtaken Fu Lin Men as the nicest Chinese restaurant to be operating in the club. It has the service team at the front of the house used to be from Fu Lin Men, so the service was impeccable.

Le Mansion 樂满軒
Level 2, B, Connaught Dr, Singapore Recreation Club, Singapore 179682
Tel : +65 6595 0588 / 8764 3155

Visited Mar 2025