Mad About MAD! – Modern Asian Diner

Yap was getting pretty excited as the week drew nearer to Adrian’s birthday (who was away in Thailand for his holidays). He WhatsApp me to seek my opinion about a restaurant he saw on Groupon site. I was agreeable and why not? Having bubbly in the afternoon is an indulgence Adrian would love.

There were two seatings A (S$50) and B (S$60). We chose option B because of the time.

There were two seatings A (S$50) and B (S$60).
We chose option B because of the time.

Modern Asian Diner is a collaboration among the Tung Lok Group, Bakerzin, Top Wine, Bar Stories and Dick Lee.

Modern Asian Diner is a collaboration among the Tung Lok Group, Bakerzin, Top Wine, Bar Stories and Dick Lee.

MAD houses a bakery, café and dim sum restaurant in the day and at night, it transforms into a restaurant and cocktail bar.

MAD houses a bakery, café and dim sum restaurant in the day and at night, it transforms into a restaurant and cocktail bar.

We are having free flow Veuve Clicquot for lunch today. Yay!!!

We are having free flow Veuve Clicquot for lunch today. Yay!!!

The usher brought us to a red booth at the end of the restaurant and explaind to us that everything is free flow now (previously, mains were limited to one serving per item). A buffet for popular items (that could keep) was set up strategically in the middle at a corner of the restaurant for easy access to all diners. Dim Sum and Mains would be table- serviced after we have selected them on a tick sheet.

Let’s take a look what the buffet offered (click on galleries to view in full and some commentary):

Beverage counter with fresh juices, tea, coffee and plain water.

Beverage counter with fresh juices, tea, coffee and plain water.

Century Egg Fried Spinach-Tofu.

Century Egg Fried Spinach-Tofu.

千丝银罗酥. Crispy-fried Radish Pastry.

千丝银罗酥.
Crispy-fried Radish Pastry.

Butter Chilli Soft Shell Crab.

Butter Chilli Soft Shell Crab.

鲜虾腐皮卷. Crispy Beancurd Skin Rolls with Fresh Prawns.

鲜虾腐皮卷.
Crispy Beancurd Skin Rolls with Fresh Prawns.

酥皮蛋挞子. Baked Mini Egg Tarts.

酥皮蛋挞子.
Baked Mini Egg Tarts.

脆皮叉烧包. Baked Barbequed Pork Buns.

脆皮叉烧包.
Baked Barbequed Pork Buns.

Mains:

Lobster and Crab Benedict.

Lobster and Crab Benedict.

Foie Gras and Wagyu Beef Rice.

Foie Gras and Wagyu Beef Rice.

Josper-grilled Wagyu Beef Rice.

Josper-grilled Wagyu Beef Rice.

豉汁蒸凤爪. Steamed Chicken Feet with Black Bean Sauce.

豉汁蒸凤爪.
Steamed Chicken Feet with Black Bean Sauce.

原只鲜虾饺. Steamed Shrimp Dumplings ‘Har Gao’.

原只鲜虾饺.
Steamed Shrimp Dumplings ‘Har Gao’.

流沙包. Steamed Buns with Salted Egg Yolk Filling.

流沙包.
Steamed Buns with Salted Egg Yolk Filling.

鲜虾肠粉. Steamed Prawns Rice Roll ‘Cheong Fun’.

鲜虾肠粉.
Steamed Prawns Rice Roll ‘Cheong Fun’.

一品海皇肠粉. Signature Rice Roll ‘Cheong Fun’.

一品海皇肠粉.
Signature Rice Roll ‘Cheong Fun’.

Braised Black Pepper Wagyu Beef Cheek and Mushroom (Hor Fun / Fried Rice).

Braised Black Pepper Wagyu Beef Cheek
and Mushroom (Hor Fun / Fried Rice).

Braised Black Pepper Wagyu Beef Cheek and Mushroom (Hor Fun / Fried Rice).

Braised Black Pepper Wagyu Beef Cheek
and Mushroom (Hor Fun / Fried Rice).

Buddha’s Palm Citrus Chicken.

Buddha’s Palm Citrus Chicken.

Veuve Clicquot Ponsardin (Brut).

Veuve Clicquot Ponsardin (Brut).

I think we'd easily down a bottle maybe more, hicks!

I think we’d easily down a bottle maybe more, hicks!

Happy birthday Adrian!

Happy birthday Adrian!
Adrian is still red from his tan not drinks.

Desserts:

Watermelon Granita Panna Cotta Parfait.

Watermelon Granita Panna Cotta Parfait.

Chilled Mango Sago and Pomelo with Honeycomb Ice-cream.

Chilled Mango Sago and Pomelo
with Honeycomb Ice-cream.

Oreo-sesame and Marshmallow Crème Parfait.

Oreo-Sesame and Marshmallow Crème Parfait.

Coffee. If you think this ends our day, you must be mad, lol... Keep a lookout for tomorrow's post, continuation of Adrian's birthday celebration part 2.

Coffee.
If you think this ends our day, you must be mad, lol…
Keep a lookout for tomorrow’s post, continuation of Adrian’s birthday celebration part 2.

The birthday boy got to tick the sheet for our mains. We didn’t know that the size of the mains were actually very generous. We almost had trouble finishing them. Adrian has ordered 4 “cheong fun” can you believe it??? I would recommend ordering what you want to eat first and have subsequent orders for all your hot items as once your orders are placed, the food will be pouring in – our table was cramped! (True sign of gluttony). Plus the bubbly champagne will definitely limit your usual food intake.

The most memorable items we had were the Lobster and Crab Benedict, Josper-grilled Wagyu Beef Rice (one of their signature dishes), Foie Gras and Wagyu Beef Rice (but I have been loaded with too much foie gras lately to appreciate it) and Braised Black Pepper Wagyu Beef Cheek and Mushroom Hor Fun (I’m not a fan of black pepper crab, beef, etc… etc… but the cheeks were really tender and tasty!). The hor fun (thin version) had good texture although it’s not as smooth as the Ipoh version. The rice in the clay pots weren’t exactly Thai long grains nor were Japanese short grains, or are they? I can’t quite put my finger to it but they are to my liking.

The Dim Sum was just as good as any small Chinese dim sum restaurant/eatery considering MAD to be a fusion diner. The ingredients were very fresh due to the crowd and turnover on weekends (not sure about their weekday business). The liu sar pau was still a distant behind Victor’s Kitchen, in term of the “lava flow” but the bun was not sticking to the teeth (sign of a good Chinese bun) and the filling was delicious. I liked the steam pork ribs here because they have meatier texture which is different from the starch-tendered versions you get from most places (those with dentures may not agree).  All of us enjoyed the phoenix talons (chicken feet) and the har gao had succulent prawns.

The dessert looked cool but wasn’t really a hit with us. The most interesting was the Oreo-sesame and Marshmallow Crème Parfait. The sesame mochi (tang yuan) was coated in ground peanuts with black sesame filling. There were little cubes of cheesecake in them together with some sliced bananas. The coffee was weak so we had to go somewhere else for a cuppa. I could smell Aussie latte somewhere nearby 😉

Adrian was totally wooed by us. He said this was his best birthday meal ever celebrated with friends and we have Veuve Clicquot to thank for. The seconding seating we went to on this occasion was 1-3pm seating and cost S$10 more (S$60) but I would recommend the earlier seating (S$50 for the same menu) because a lot of good stuff (mains) have been sold out.

We had missed the Spicy Laksa La-mian with Tiger Prawn Wanton and Char Siew, Laksa Stir-fried Clams and Sake Butter Steamed Mussels, which I am sure I would enjoy. Looks like another trip is in the making.

All said, even if you are not a food lover, going there just for snacks and the free flow champagne is going to be worth the trip. As we went on our way to part 2 of Adrian’s birthday celebration, we saw a bottle shop selling the same-sized Clicquot at above S$60.

The restaurant was running full steam at both seatings and the restaurant manager said the next day which was a Sunday would be  more crowded.

The restaurant was running full steam at both seatings and the restaurant manager said the next day which was a Sunday would be more crowded.

We still had friendly, dedicated and very efficient staff service even though the place was maxed out.

We still had friendly, dedicated and very efficient staff service even though the place was maxed out.

It's time you make a trip! Don't forget to redeem the special promotion on Groupon Mobile. The promotion has been extended due to popular demand. I'm sending my children there in the coming weeks.

It’s time you make a trip!
Don’t forget to redeem the special promotion on Groupon Mobile.
The promotion has been extended due to popular demand.
I’m sending my children there in the coming weeks.

MAD (Modern Asian Diner)
Address: #01-20/21, The Grandstand,
200 Turf Club Road.
Singapore 287994.

Tel: 64663303

Operating hours: Daily
Lunch: Mon – Sat: 11.30am – 3pm
Dinner: Mon – Sat: 6pm – 10.30pm
Sun & PH: 8am – 11pm

Happy celebrating 🙂

P.S. The name MAD was coined from the musical by Dick Lee “The Adventures of the Mad Chinaman…”

Adrian asked if we were going to Dick Lee’s restaurant. I said we were going MAD (by Tung Lok). We were both right 😀

Comments
8 Responses to “Mad About MAD! – Modern Asian Diner”
  1. renxkyoko says:

    Oh, my gosh, I’m dying here ! !

  2. Laura Lynn says:

    All of this looks so delicious and, as usual, the photo’s make everything look scrumptious! Can’t wait to see what else you did on Adrian’s birthday. No more restaurants?!

  3. wingedprisms says:

    I think we had the egg tarts in Shanghai! OFTEN – it was the best breakfast food we could find—–for us. Yummy!

    • Sam Han says:

      Hi Cate, egg tarts are more dessert to the Chinese and often eaten at tea time. But what the heck! You are right! “If life is short, eat dessert first”, then we should eat egg tarts for breakfast! Lol… 😀

      • wingedprisms says:

        hahaha – not even sure what these were – they looked in your pic and they made them fresh in the mornings and our son would jump to of bed and run across the street and stand in line for them. They were wonderful!

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