If I am not wrong, the chef has transported his approach from Dozo to The Clan in quite its entirety, from the fixed menu which comprised of fruit-based non-acloholic shooters to start off the meal and an entree of the Chef's Platter. Visited this venue twice in 3 months and the platter was the same, not that I am complaining.....
The servers took time to explain the 3 components of platter and the recommended order for consumption. The scallop was nicely browned while still tender in the middle and the accompanying foam complemented it.
On the left was a mini sushi rice ball with furikake and lots of mayo.... no one could fault that. The last one if i did not remember wrongly was a foie gras chawanmushi which was pretty delicate and a warm welcome for the rest of the meal. Do not expect an overpowering foie taste for the price you are paying.
For sides, some partners had the steamed razor clams which they claimed were fresh and really awesome. Deep fried Foie Gras was something new to me and I gave it a shot. While the insides of the foie was cooked to a nice doneness, the batter did not seem to complement the foie. I had requested on my 2nd visit for the foie gras to be simply pan-seared but was told it could not be done. Again, the crust was left behind while the foie were eaten. I guess for most people, the crust on the foie gras is what we love most.
For the soup course, every single one of us on both visits only went for 2 items. The Cepes Mushrooms with Truffle Paste or the Crab Bisque. While I know a good consomme may be hard to make, is it likely anyone would go for the miso soup? Both soups we had were nice, the mushroom one earthy with blended bits of mushrooms and the crab bisque a little foamy and accomapnied by a 'spring roll' which added some taste as fun.
For the mains, most of us went for the ever-popular 48 Hours Beef Short Ribs on Hoba Leaf with Peppercorn Sauce on Lava Stone. Slow-cooked in a vacuumed bag for 2 days, the beef was sliced and presented on a hot stone topped with a dried Hoba Leaf which imparted a certain aroma to the beef. The beef was already cooked to medium rare upon serving and you get to decide on the doneness by playing around with your meat on the sizzling stone. For me, it was a game of stacking since I was afraid of pieces getting overdone. Oh.... the accomapnying sauce that comes with the steak is negligable. The pleasure comes from the texture of the meat that has been slow cooked to perfection. Just add salt if necessary.
For Desserts, Just go staight from the Royaltine Chocolate Cake, unless you like cheese like me where they provide quite a delicious mix.