Le Mansion 樂满軒 @ SRC (2026)

The family came again 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. 

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.

港式點心 Hong Kong Dim Sum

We ordered “a few” dim sum items while we waited for the rest of the courses to come. Inflation has hit the dim sum menu. The prices had gone up, at the same time rhe size of the portion had reduced from four pieces to three in each order.

Most of the items were still very tasty, especially the xiaolongbao and the steamed rice rolls. The egg tarts were not the puff pastry base that I liked, but the custard was spot on. The spicy wantons were the only letdown this time, mushy and drowning in the sauce.

佛山海蜇熏蹄 Rice Wine Marinated Sliced Pork Knuckle with Jellyfish

Cold marinated pork hock 熏蹄 is a common item in the roast section in Hong Kong that has gained popularity in Singapore recently for the gelatinous skin of the pork knuckle. Served on a bed of jellyfish, the pork hock had a nice bite to it.

Jellyfish 海蜇 is one of my favourite dish because of its texture. But this appetiser has almost disappeared from the modern menu. It is usually served as a salad of thinly shredded cucumber, celery, mixed with shredded jellyfish, sugar, vinegar, fresh chilli peppers, sesame oil and fish sauce.

脆皮炸大肠 Deep-fried Pork Intestine 

脆皮炸大肠 Deep-fried pork intestine served with sweet & sour sauce is a dish I used to order this for dinner delivery when I was working in Hong Kong from the chachaanteng near my apartment. This dish brought back all the memories – the canned pineapple slices brought back fuzzy feelings; even the sauce was how I remembered it. The big intestine had been cleansed properly leaving no funky smell, but it was not as crispy as before.

油浸笋壳鱼 Deep Fried Marble Goby with Soya Sauce

This is one dish I seldom tried to attempt at home due to the amount of oil needed to cook the fish. This is a 900g fish, not very big. Marble goby, as known as “Soon Hock” 笋壳 in Cantonese cuisine, is a premium, popular fish characterised by its delicate, sweet, and flaky white meat contrasting with a crispy, golden-brown skin due to the deep frying.

紫薯淮山炒芦笋 Sautéed Asparagus with Purple Potato & Chinese Yam

It was one of their signature dish, and I was pleasantly surprised that the combination of asparagus, mountain yam and sweet potato does work together. The sweetness of the purple sweet potato, the crunchiness of the mountain yam combined with the earthy taste of asparagus in a very simple Chinese style sautéed. I love the crunch with different taste.

樱花虾黄金凉瓜条 Deep-fried Sakura Shrimp & Bitter Gourd with Salted Egg Yolk Sauce

This is one new dish that I have not tried before, and it turned out to be quite nice. Bitter gourd is something I seldom cook at home because Princess does not like it. I like the slight bitterness and the combination with the salted egg sauce. And the same portion was enough for everyone because it was quite heavy in taste.

柱候牛腩煲 Stewed Beef Brisket in Traditional Style

I ordered beef brisket with takeaway in mind. I love their stewed brisket, very familiar taste of dried mandarin peel and hoisin sauce with tender briskets and radish. I brought it home and mix it with some egg noodles to recreate the Crystal Jade brisket noodles which they have stopped selling.

黑椒煎羊架 Baked Rack of Lamb with Black Pepper Sauce 

Another new dish which became a best-seller, but it was quite expensive, $36 for two pieces of Frenched lamb chop. But this is a special celebration, so we ordered it nevertheless and we were not disappointed. Smoky lamb chops without the musky taste of lamb, the sauce was poured over but did not get into the meat. The onions (shocking) were raw.

韮黃干烧伊面 Braised E-fu Noodle with Yellow Chive & Straw Mushroom

As we didn’t manage to order the Peking duck (sold out), so we ordered the braised e-fu noodles as it was a popular dish among the family members. Again the vinegar at the table ran out as everyone was drowning their noodles in it.

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.

The food was still on par, but the standard of the service has dropped. A few of the original team had left, and the young team did not manage to catch up. The place is now very busy, so there are two seatings for lunch. If you want to sit around and chat, go for the second seating from 1-3pm. But still, you have to leave by then, as they have their break before the dinner service.

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

Visited Mar 2026