The last time I went to Singapore, I asked my friend, Brad to give me a couple of restaurant recommendation. One of them was Le Chasseur, a very good Chinese restaurant they categorize as “zi char”, with affordable prices. If he had not mentioned it was a Chinese resto, I would have actually thought it served French food going by the name. The place was conveniently located in North Bridge Road, across the Clarke Quay MTR station. As I was writing this I came across their FB page which announced that they had transferred locations to Eunos Road, I wonder why.
We walked down a few steps into a simply decorated place, nothing special that would really draw you in. We were quite surprised that the restaurant was almost full with more than half occupied by a private party complete with happy merrymaking.
The walls were plastered with pictures of dishes from their menu which actually helped us choose sour menu that night. Since there was only the three of us, me, Irene and Lauren we decided to just get a couple of dishes plus their signature dish, the claypot rice.
The first to arrive was the Coffee Pork Ribs (SG$16). 4 large pieces of meaty ribs coated in dark, stick sauce topped with slivered almonds. The sauce tasted a bit burnt even though the meat was tender. Decent but I still prefer the one from Boon Tong Kee.
We were supposed to order their BBQ Prawns, one of their specialties but they already ran out since they only serve limited quantities daily. We settled on the Butter Oat Prawns (SG6/100 grams) which was still a good choice, the prawns were fresh and the batter was actually comprised of the oats and butter mix. We peeled off the shells and dipped the shrimp meat in more buttered oats.
The Claypot Chicken Rice (SG11) takes 20 minutes before arriving since it is made from scratch. Le Chasseur uses the aromatic Basmati rice as a base before cooking it in chicken stock and topping it with flavorful Chinese sausages, mushrooms, veggies and of course chicken.
We surprisingly got a Filipino waiter who quizzically asked us how we found the Le Chasseur. He told us that only Singaporean locals eat there and he has actually never seen diners from the Philippines. He proceeded to add the sauce and the stirred the claypot rice before it was served to us. It took a lot of willpower to wait for the waiter to finish stirring as the fragrance was so tempting.
This was a great claypot rice but different from HK style one we were expecting. This claypot rice has umami packed pieces of salted fish mixed in throughout gives it lots and lots of extra flavor. Both the chicken pieces and mushrooms were tender and not dry. The slices of sausage were equally delicious. Try as we might, Irene and I could only finish off about half of this order. If we could have taken it home, we would but we stayed in a hotel with no chance to eat it again.
We really enjoyed our experience at Le Chasseur, that claypot rice was really out of this world good. The bad news is they’ve since moved the accessible branch to a place that I’m not familiar with anymore so I guess I’ll have to find an alternative to get claypot chicken rice in Singapore.