Full of Luck Club

Food and Travel (Singapore) - - New Bites -

For the next gen­er­a­tion of din­ers whose par­ents fre­quent Li Bai at Sher­a­ton Tow­ers, the younger Full of Luck Club is a repack­ag­ing of tra­di­tional Chi­nese fare dec­o­rated with pop cul­ture ref­er­ences and In­sta­gram-ap­proved decor. In­stead of plain porce­lain table­ware, dishes such as the Crispy Aro­matic Duck (S$35 for half, S$70 for whole) or Braised Spinach Bean­curd (S$16) are pre­sented on wooden trays and pastel­coloured ce­ram­ics. Clean con­tem­po­rary fur­nish­ings con­tinue on the sec­ond floor where you’re greeted with a life-sized fa cai mao (for­tune cat), a mu­ral of var­i­ous Chi­nese icons on the wall, groups of dove-shaped lamps sit­ting on turquoise ceil­ing beams and a hid­den bar.

You might have heard of Full Luck Club at Craft Sin­ga­pore, a beer and cider fes­ti­val, ear­lier this year where they de­buted brews from Hong Kong Beer Com­pany and those un­for­get­table baos. There are five savoury op­tions but we’ve nar­rowed them down to the best two – Kung Pao Fried Chicken flavoured with dried chilli and peanuts, and Braised Pork Belly with pick­led lo­tus root and co­rian­der then sand­wiched in be­tween two pil­low-soft man­tou buns (S$9.80 for two). Hav­ing one on-the-go? Step up to the Bao Bar, a take­away win­dow at the en­trance, to see it as­sem­bled and packed in, but what else, an In­sta­gram­wor­thy box. ◆ 243 Hol­land Av­enue. Tel: 65/6208-6845 www.fullofluck.club is placed be­fore the diner in a seem­ingly never-end­ing trail of gus­ta­tory sur­prises. One of the most mem­o­rable dishes was the kama toro (the flesh around the coller bone), which was given a light aburi by chef Ishibashi gen­tly hover­ing hot bin­chotan coals over the fish. The ser­vice man­ager then ex­plained that chef uses bin­chotan coals in­stead of a blow­torch so he doesn’t over­cook the fish.

Other high­lights in­clude the baked crab rice (kani go­han) topped with Hokkaido uni and ikura, as well as the de­light­ful abalone from Chiba, which was braised to per­fect done­ness, then sliced and served with a de­li­cious sauce made from its liver, egg, oil and miso.

#02-02A, One Fuller­ton, 1 Fuller­ton Road. Tel: 65/6423-9939 www.shouk­ouwa.com.sg

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