Nestled in the heart of River Valley along Mohamed Sultan Road, First Class Cuisine redefines the essence of modern Cantonese dining in Singapore. With a commitment to privacy, elegance, and innovation, this exclusive dining establishment serves guests in intimate private rooms, catering to discerning palates.
Helmed by the illustrious Chef Wong Chiu Meng, who brings over 30 years of culinary expertise from prestigious restaurants like Michelin-starred Lei Garden, First Class Cuisine is an oasis of contemporary Cantonese flavours.
The AVENUE ONE team visited the private dining restaurant and here’s our honest review.
Dishes To Look Out For
One standout dish is the French Foie Gras Prepared in Two Ways. Generous portions of foie gras are seared to perfection, with one complemented by a deep-fried bun and the other contrasted with an assortment of vegetables. The richness of the foie gras added depth to both dishes.
The Braised Superior Fish Maw with Premium Black Truffle Broth is a luxurious dish that we heard is a crowd-favourite.
The dish highlights both the delicate nature of fish maw and the deep, earthy allure of black truffle. The fish maw is expertly braised, achieving a tender and gelatinous texture that absorbs the rich flavours of the broth. The premium black truffle broth envelops the fish maw with an aromatic depth, infusing each bite with a subtle earthiness that complements the natural sweetness of the fish maw.
The broth itself is silky and smooth, carrying a robust umami flavour with a refined hint of truffle that lingers on the palate. Each spoonful of the broth reveals layers of complexity, with the truffle adding a gourmet touch that elevates the dish to a new level of indulgence. The overall experience is one of luxurious richness, where the interplay between the delicate fish maw and the bold black truffle creates a memorable and sophisticated harmony of flavours.
This was definitely one of the most memorable dishes for us at the tasting.
The Poached Norway Cod Fish with Spicy & Sour Rattan Peppers Broth is an innovative take on Chinese cuisine, presenting cod in an unconventional yet exciting way.
Traditionally, cod is often steamed or braised in Cantonese cooking to highlight its natural sweetness and delicate texture. However, this dish takes a bold detour by pairing the succulent cod with a vibrant, flavour-packed broth that showcases the unique punch of rattan peppers.
The Norway cod is poached to perfection, its flesh buttery and tender, flaking apart easily with the touch of a fork. The fish’s mild, clean flavour serves as the perfect canvas for the spicy and sour rattan peppers broth.
This broth is bright, tangy, and tingling with the fiery, numbing sensation that rattan peppers are known for. The spiciness is tempered by a refreshing acidity, creating a harmonious balance that invigorates the palate without overpowering the delicate cod.
This Sichuan-inspired dish is an adventurous and unconventional offering that’s sure to intrigue and delight those looking for something beyond the ordinary.
The Grilled Diced Snowflake Wagyu Beef with Chef Recipe Honey Sauce is a premium dish that truly highlights the exceptional quality of the wagyu beef. The snowflake wagyu, known for its intense marbling, is expertly grilled, resulting in perfectly seared cubes of beef that are tender, juicy, and incredibly rich in flavour. Each bite melts in your mouth, offering a luxurious mouthfeel that is characteristic of top-tier wagyu.
The chef’s honey sauce adds a delightful sweetness that complements the natural richness of the beef without overwhelming it. The sauce is balanced with just the right amount of sweetness and a hint of savoury depth, enhancing the wagyu’s umami notes. It adds a glossy finish to the beef, making it visually appealing as well.
The beef is served on a bed of green peas, which provide a refreshing contrast to the richness of the wagyu. The green peas add a pop of colour and a crisp texture, while their subtle sweetness pairs beautifully with the honey sauce. This combination creates a well-rounded dish that feels indulgent yet balanced, offering layers of flavour and texture in every bite.
To finish, the Chilled Herbal Jelly with Mango Sago & Pomelo is a refreshing and satisfying finale to an indulgent meal, offering a delightful contrast to the richness of the earlier dishes.
Served chilled, the herbal jelly has a smooth, slightly firm texture and a subtly bitter taste that is characteristic of traditional Chinese herbal desserts. This bitterness, however, is balanced beautifully by the sweetness of the mango sago, creating a harmonious blend of flavours that cleanse the palate.
The mango sago is bright and luscious, with the tropical sweetness of ripe mango adding a juicy burst of flavour to each spoonful. The tiny pearls of sago contribute a pleasant chewiness, while the addition of pomelo brings a refreshing tartness and a slight crunch that elevates the dessert’s texture. The interplay of sweet, bitter, and tangy notes creates a layered and complex flavour profile that leaves you feeling refreshed and satisfied.
As the final dish in the set meal, this dessert provides a light and rejuvenating end to the dining experience, offering a perfect balance to the bold and rich flavours of the previous courses.
Verdict
If you’re seeking the perfect venue for a business luncheon or an intimate gathering with loved ones for a special occasion, First Class Cuisine is sure to impress.
With its luxurious private dining rooms, attentive service, and, most importantly, exquisite contemporary Cantonese cuisine, it promises to satisfy even the most discerning palates. The creativity behind the dishes not only delights the senses but also serves as a great conversation starter, ensuring a memorable dining experience.
First Class Cuisine is located at 207 River Valley Road, #01-51 UE Square (River Wing), Mohamed Sultan Road, Singapore 238275. It is open from 12pm to 3pm for lunch and 6pm to 11pm for dinner. Make a reservation on its website.
