The interior
Clifford is an elegant restaurant nestled within the Fullerton Bay Hotel -a chic, luxurious hotel located along the Marina Bay Waterfront. A charming sanctuary along the bay, the understated elegance is accentuated by the stunning view through the 10-metre high glass wall overlooking the Marina Bay and the adjacent Singapore Central Business District. Exquisitely designed by renowned architect, Andre Fu, the ambience and spacious interior make it an ideal venue for romantic dinners and special occasions. Wine connoisseurs will be delighted by the opulent 800-bottle fine wine library handpicked from all over the world to enhance the dining experience.
For those who wish to dine under the stars, Clifford has an alfresco terrace area for you to enjoy the evening breeze and relaxed setting. Service is impeccable and the amicable waitresses ensure that you are well attended to from the beginning to the end of your meal.
It was my husband’s birthday on 24 July and we were happy that we chose Clifford to celebrate his birthday. It was a dazzling treat for the senses where taste, presentation, ambience and service combine harmoniously to create a sublime experience.
French onion soup
We started the epicurean experience with the classic French onion soup. It was prepared using beef stock and slow-cooked caramelised onions and topped with melted cheese toast. The soup was flavourful and the melted cheese toast enhanced its taste and gave it more body and texture. The soup was truly comforting and oozed heartiness in every mouthful.
Shaved Iberico ham
The shaved Iberico (Spanish cured) ham was another palate pleaser. The ham tasted amazing with the briny and piquant green olive pâté and the onion ham and country melba gave it a refreshing, sweet taste.
Signature duck confit
Can't wait to indulge in the duck confit
For the main course, I had the signature duck confit – a traditional French dish. While the duck confit is a quintessential French dish, it is regarded as a speciality of Gascony (an area in Southwest France). The meat is salted and meticulously seasoned with herbs and slowly cooked in its own rendered fat at about 85°C/185°F. It is then preserved by allowing it to cool and storing it in the fat. The skin of the duck confit at Clifford was thin and crispy while the meat was tender and tasty. The smooth and creamy truffle potato mousseline, black garlic sautéed broad beans and field greens were excellent accompaniments to the dish.
Wagyu foie gras burger
Thomas had the Wagyu foie gras burger – a sinful dish accompanied with aged cheddar, caramelised onion jam, a slab of seared foie gras and truffle fries. It was delicious and would be perfect for anyone with a gargantuan appetite. The Wagyu beef was succulent and foie gras was superbly executed. The truffle fries were deliciously divine with the gentle aroma of truffle.
For dessert, the waitress surprised us with a special 250g chocolate manjari which was one of the hotel’s signature cakes. The decadent smooth chocolate mousse was interspersed with crunchy chocolate flakes and chocolate glace to provide a unique sensory experience.
Petit fours
Another surprise was the petit fours platter which consisted of chocolate and orange macaroons, pralines and kueh lapis. The texture of the macarons was perfect, crispy on the outside and chewy inside. The chocolate pralines were irresistible too. The kueh lapis would have tasted a little better if it was less dry.
The waitress presented a birthday card with a picture of us taken during the evening, ending our gastronomic experience on a sweet note. All in all, Clifford offers a lovely combination of food, ambience and service.
Enchanting night view
The restaurant opens from 12pm to 2.30pm for lunch and from 6.30pm to 10.30pm for dinner daily.
For reservations, please call 6597 5288 or email cliffordgre@fullertonbayhotel.com