Clifford

Sensory dining by the bay

Clifford is one of the three dining destinations of the opulent Fullerton Bay Hotel. Being located right at the end of the wing facing the Customs house, take the chance during the walk to the restaurant to soak up the stunning aesthetics of the venue. Designed by the renowned architect Andre Fu, whose company is also behind Azure Restaurant and Lounge and The Upper House Hotel (for those familiar with Hong Kong), find beauty and some intricate piece of artwork in every nook you turn. Words cannot do justice to the visual feast presented right before your meal. 

The finesse continues to the restaurant. Through 10-metre high floor to ceiling windows, catch a glimpse of the now internationally renowned Marina Bay skyline right from your seat. The main dining section seats up to 76, with the option of a private dining room at the innermost section.  The place feels almost theatrical, with the food good enough to be the stars of the show. 

Positioned as a modern French brasserie, the menu is updated quarterly for a fresh spin on the season’s freshest natural produce. Current specials include an Asian Cuisine Degustation menu, and a White Asparagus Set Menu (also available as à la carte dishes). Being in the business district, the place caters well for business lunches with its set lunch menu of two or three courses. Though we do feel the place exudes a completely different, and more charming appeal in the night.   

Begin your meal with a generous basket of warm bread, served with creamy soft butter and duck rillette. The Garden Cote D’Azur (garden salad) is recommended for starters – a medley of fennel, artichokes, broad beans, tomatoes and the likes freshly tossed in truffle dressing does its job well to whet the appetite. Under the hors d'Å“uvre section, Wagyu Beef Carpaccio, Tuna Escabeche and Buffalo & Pissalandière all seem promising. However, we went for the Lobster and Scallop Carpaccio under the seafood section – no regrets. The dish is plated beautifully in a riot of colours, fragrant Shiso and black truffle shavings complimented without undermining the natural sweetness of the seafood.  

For mains, steak options are popular but do try the Roasted Lamb Rack, which we believe remained on the menu after the most recent update for good reason. Request for a pistachio crust, the sweetness of the nuts with the traditional Dijon mustard crust gives the lamb great flavor and texture. The new dish of Cod in Petit Bouillabaisse with shrimp and mussels in rich saffron is a treat for fish and seafood lovers. The tomato broth is drizzled with flourish over the seafood at the table, as part of the presentation of the dish. Save some bread to dip into the flavorful broth and savor every last bit of the goodness. 

End the meal with one of the many choices of After-Dinner Drinks. Nutty Irishman under Specialty Coffee was a delicious mix of Baileys Irish Cream and Frangelico topped with whipped cream. Chocolate aficionados should try the Crisp Chocolate Pillows packed full of dark chocolate and served with Coconut Ice Cream. The trio of Crème brûlée is also a delight, with the pandan flavor less commonly seen. A befitting ending to your meal by the bay.