TO MUCH FAN-FARE

Enter a world of playful glamour at Madame Fan. A lifestyle dining concept by London-based restaurateur Alan Yau of Hakkasan and Yauatcha fame, the 222-seater restaurant at The NCO Club doles out old-school Chinese classics without the stiffness of European dining. As a live band croons lounge tunes on the podium, settle into plush red velvet seats amid mirrored interiors and sample traditional delights such as the Lobster Cantonese with Ginger, Spring Onion and Wanton Noodle ($17/100g), Drunken Mud Crab with rice noodles and 20-Year-old Gu Yue Long Shan rice wine ($22/100g), and dim sum like Chinese Chive Dumplings ($8) and Char Siu Buns ($7). Such is Yau’s attention to detail towards the unseen aspects of the dining experience that he even specified smaller sized tables – to foster intimacy and conversation – and prescribed the spatial flow of the entire restaurant.

The iconic post-war three-story clubhouse is also home to four other concepts. Fish Pool is a Champagne, oyster and caviar bar in collaboration with Louis Roederer that also features a diving pool for captivating water performances, while the wine-focused Stags’ Room plies guests with bottles from Australia and America, in partnership with Stags’ Leap and Penfolds. Groove to musical acts from here and abroad at Cool Cats, a live music speakeasy, or book The Brittania Room on the third floor for a private shindig.

32 Beach Road. Email: dining.reservations@thencoclub.com