FU LIN has launched a brand-new modern Asian bar at Clarke Quay. And it is opened all the way till 1am for supper lovers.
If you think that FU LIN only sells Yong Tofu, then you would be in for a surprise here.
FU LIN Restaurant & Bar Clarke Quay serves a curated menu of recipes, offering comforting local fare with a twist, fashionable Asian small plates, and Western cuisine.
To make your way there, find it at Block D of Clarke Quay which is near the central fountain.
While the deep industrial browns in the décor and contemporary furniture bring class to the ambience, live music during the weekends helps construct an inviting atmosphere at the establishment.
The unabashed amalgamation of cuisines, particularly in the small plates, results in some genuinely hearty offerings you can savour along with the choicest of alcohol.
Featuring an extensive list of cocktails, wines, beers and house pour spirits, look out for top choices like Opus One Napa Valley, Yamazaki 18 and Hibiki 21.
Menu-wise, you can expect an extensive range featuring starters, dumplings, pasta, Sichuan Mala dishes, seafood, meat grills, wok-fried items to desserts.
Curious at what food it offers? Here are some of the top recommendations from FU LIN Restaurant & Bar Clarke Quay:
Fried Yong Tofu ($14)
One must-have is FU LIN’s delectable golden-coloured Yong Tofu served with a generous pour of the restaurant’s finger-licking signature braised gravy – an almost 30-year-old recipe.
Still replicating the original 1995 recipe, the base component of the dish remains the fish paste stuffed tofu which uses fresh yellowtail fish.
To give diners more variety, you can find a medley of diverse stuffed ingredients such as bitter gourd, eggplant, beancurd skin, lady’s finger, fried wanton, fishballs and more.
The dry version of this almost iconic dish at FU LIN has an alluring crunch from the various fried components.
The other star is the robust minced chicken and shiitake thick brown mushrooms gravy – the recipe is a closely guarded secret.
Although an appetizing dish on its own, you can also pair it with FU LIN Noodles (additional $7) – the restaurant’s signature thick vermicelli noodles or “cu mi fen”.
Sichuan Mala Dumplings ($15)
If you love your “mala” food, rest assured there is a good range of choices here from Mala Yong Tofu, Mala Pork Belly, Lok Lok Mala Pot, Mala Red Snapper Fish, Mala Beef, to Firecracker Chicken – FU LIN’s version of “La Zi Ji”.
As the chefs preparing the Asian items are from China, you do get authentic flavours even though the surroundings feels rather ‘Western’.
The house-made dumplings, soft with moderately chewy exteriors, are full of deliciously juicy pork morsels.
The wok-fried sauce is prepared with Sichuan chilli flakes, peppercorns, and various other seasonings provides a tongue-numbing potent hit in every bite, the reason why spice lovers order this dish.
The kick may not get to you at first, but you would feel it soon enough and it is very shiok.
Sichuan String Beans ($15)
If you love hot-spicy and numbing food, then make this Sichuan String Beans with minced chicken an order too.
The string beans form a tasty green chunk of the dish, providing a lovely exterior crunch from being flash-fried in oil then stir-fried with Sichuan peppercorns and chilli flakes.
The beans stay crunchy yet tender on the inside, complementing the minced chicken, cooked to the point that it retains its moistness and doesn’t dry out.
A palate-satisfying preparation with punch.
White Radish Cake ($15)
The White Radish Cake is another specialty dish here. Cooked to a point where the radish cake pieces retain their moistness, the chef pan-fries them to give the exterior a nice crispy texture.
Elevating the dish in flavour while providing it with tastebud enticing fieriness is the house-made XO sauce.
This robust condiment, a mixture of dried seafood, chilli peppers, and seasonings, has a thick consistency and thus works perfectly as a topping over the cake rectangles.
If you prefer another style, there is also the wok-fried XO Carrot Cake ($15) with egg, XO sauce and spices.
Moving to the more Western-style dishes, you can find Cold Pasta Ikura, Crabmeat Pasta, Hokkaido Bacon Scallops, Seafood Grill Platter, Wagyu Prime Ribeye, Wagyu Beef Burger, to Spicy Pork Ribs.
Cold Pasta Ikura ($24)
Diners can enjoy the Cold Pasta Ikura with truffle oil any time of the year, but it does have a slightly summery, refreshing feel, both in look and taste.
The slight al dente cooking keeps the angle hair pasta firm with a good bite. The salmon roe (ikura), a few microgreens, and edible flowers brighten up the dish with their bright colours.
The slight truffle oil graces the pasta with its unique fragrance.
Its delicate presentation makes it a choice for an appetiser or light main at dinnertime.
Red Snapper Fish ($34)
A recommended dish is the snapper fish pan-fried till the skin has a delicious crisp, while the meat remains soft, flaky, and moist.
The robust, thick, vibrant red curry sauce which you can pour over (and adjust the amount), changes the dynamic of the dish, taking it on a slightly spicier route.
Snapper Carpaccio ($22)
A dish good for sharing of delicately thin slices of red snapper fish in a house-style rustic presentation.
Seafood enthusiasts will particularly appreciate how the carpaccio allows the fish’s naturally flaky texture and sweet taste to stand out.
With the generous addition of the tangy chimichurri sauce, you would find a vivacious and refreshing taste.
Iberico Pork ($29)
Relish the Chargrilled Spanish Iberico Pork, known for its markedly nutty and meaty taste.
The marbling of the pork cut is one of its highlights. However, grilling the lightly marinated meat to a char enhances its appeal tenfold.
The pork that arrived on the table had a lovely juicy pink centre. But it was the crusty caramelisation on the outside skin that really stood out, making each bite a delight.
Pandan Crème Brûlée ($12)
For sweet treats at the end, you can choose from the Molten Lava Cake ($14), Mochi ($7), or Pandan Crème Brûlée ($12).
FU LIN’s Pandan Crème Brûlée has the quintessential creamy and fragrant character.
In addition, the pandan extract gives the dessert a new twist as hints of coconut and vanilla infuse into the original taste, forming a decadent dessert with browned caramelised sweet on the top.
FU LIN Restaurant & Bar Clarke Quay
Clarke Quay Block D #01-02, 3D River Valley Road, Singapore 179023
Opening Hours: 4pm – 1am (Sun – Fri), 4pm – 2am (Sat)
* This entry is brought to you in partnership with FU LIN Restaurant & Bar.
