Club Rangoon @ Duxton Road

Restaurant Background

Club Rangoon stands out as a bold step in the world of food from Burmese restaurateur Nelson Htoo. He left the busy streets of Hong Kong for Singapore. This shift came after his lease there ended. It also tied back to his own roots. He grew up as a teen in Singapore. That place shaped him. Now, he returns with fresh energy.

Singapore buzzes with life from Southeast Asia. Its people come from many lands. The Burmese group here numbers over 20,000, many drawn by jobs and safety. This crowd knows the taste of home. It creates the perfect spot for Nelson to share Burmese dishes. Think of them as meals full of spice and depth. They mix old ways with new twists.

Burmese food often hides bold flavors under simple looks. You might find curries with tender meat simmered in chili and turmeric. Or salads that crunch with peanuts and fresh herbs. Nelson aims to bring these to life in a modern way. He wants to show how Burmese tastes fit into city dining. For those new to it, Burmese cuisine draws from neighbors like India and Thailand. Yet it stands alone with its sour notes from tamarind and fermented pastes.

Why does this matter? Singapore loves bold eats from the region. Places like hawker centers already mix flavors. Club Rangoon adds a Burmese layer. It draws in locals and expats hungry for something real. Nelson’s story adds heart. He left Hong Kong’s high rents behind. But he chased a personal pull. Singapore feels like family to him. Through his restaurant, he builds on that bond. It invites everyone to taste the warmth of Burma’s kitchens. Copy

Location & Accessibility

Address: 76 Duxton Road, Singapore 089535
Contact: +65 8190 8827
Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Getting There:

From Maxwell MRT: Take Exit 3, cross to Duxton Road, walk approximately 3 minutes
From Tanjong Pagar MRT: Take Exit A, walk to Tanjong Pagar Road, proceed to Craig Road, turn right onto Duxton Road, approximately 6 minutes walk

Operating Hours

Tuesday-Thursday: 5:30 PM – 11:00 PM
Friday-Saturday: 11:30 AM – 3:00 PM, 5:30 PM – 12:00 AM (midnight)
Closed: Sunday-Monday

Ambience & Atmosphere

Club Rangoon brings contemporary elegance to traditional Burmese dining. Located along the historic Duxton Road, known for its heritage shophouses and vibrant dining scene, the restaurant offers a modern interpretation of Burmese culture. The setting balances cultural authenticity with contemporary design sensibilities, creating an inviting atmosphere for both Burmese expatriates seeking familiar flavors and adventurous diners exploring new cuisines.

Menu Overview

The menu at Club Rangoon presents a thoughtful selection of traditional Burmese staples reimagined with contemporary techniques. Dishes range from refreshing salads to hearty curries, showcasing the diversity of Burmese culinary traditions. Pricing is moderate to upscale, reflecting the quality of ingredients and execution.

Comprehensive Dish Analysis

1. Laphet Thoke (Fermented Tea Leaf Salad) – Rating: 4/5

Price: $17

Description:
This quintessential Burmese dish serves as an excellent introduction to the cuisine’s unique flavor profiles. Tea leaves in Burma are consumed both as beverage and food, representing a distinctive aspect of Burmese food culture.

Components:

Fermented tea leaves (laphet)
Shredded cabbage
Cherry tomatoes
Green chili
Double-fried beans
Tangy dressing

Flavor Profile:
The dish presents a complex interplay of textures and tastes. The fermented tea leaves contribute an earthy, slightly bitter, and tangy foundation. The double-fried beans provide essential crunch and nuttiness, while the vegetables offer freshness and mild heat. The tangy sauce ties all elements together.

Cooking Technique:
Traditional fermentation of tea leaves requires careful processing over several weeks. The beans undergo double-frying to achieve maximum crispness. The salad is assembled fresh, with components mixed just before serving to maintain textural integrity.

Cultural Significance:
Laphet Thoke holds special importance in Burmese culture, often served at celebrations and gatherings. The use of fermented tea leaves distinguishes Burmese cuisine from its Southeast Asian neighbors.

2. Shan Htamin Jin (Shan-Style Rice) – Rating: 3.8/5

Price: $12.50 (2 pieces)

Description:
This dish originates from Myanmar’s Shan State and represents the regional diversity within Burmese cuisine.

Components:

Fermented rice balls (mildly turmeric-flavored)
Tomato chili rice pillow topping
Traditional spices

Texture & Taste:
The rice balls possess a unique consistency—slightly sticky yet firm enough to hold shape. Best consumed in one bite, the dish delivers layered flavors: savory, tangy, and earthy notes combine harmoniously. The turmeric provides subtle warmth without overwhelming other flavors.

Recommended Eating Method:

Consume in a single bite to fully experience the interplay of textures and flavors—the rice’s stickiness, the tomato’s acidity, and the spices’ complexity.

3. Dirty Egg Bites – Rating: 4.2/5

Price: $12 (2 pieces)

Description:
A popular menu item that exemplifies Club Rangoon’s approach to traditional flavors with contemporary presentation.

Components:

Hard-boiled eggs
Curry and coriander sauce
Caramelized onions
Split pea chip

Flavor Analysis:
The dish showcases the rich, complex spice profiles characteristic of Burmese curries. The hard-boiled egg provides a neutral base that absorbs the curry’s robust flavors. Caramelized onions add sweetness and depth, while the split pea chip introduces textural contrast.

Technique:
The curry sauce requires slow cooking to develop depth. Onions must be caramelized properly to achieve sweetness without bitterness. The split pea chips are likely fried to crispy perfection.

4. Fish & Chips – Rating: 4.2/5

Price: $14

Description:
An innovative reinterpretation of the British classic through a Burmese lens, demonstrating culinary creativity and cultural fusion.

Unique Preparation:
Rather than traditional battered fish, barramundi is pounded with a spice mixture reminiscent of otah (a Southeast Asian fish cake). This technique transforms familiar ingredients into something entirely new.

Components:

Pounded barramundi with spices
Fish crackers (replacing traditional potato chips)
Spice blend similar to otah

Serving Style:
The dish is served deconstructed, allowing diners to scoop the spiced barramundi onto fish crackers like nachos, creating an interactive dining experience.

Cooking Process:
The barramundi is pounded to paste consistency, mixed with aromatic spices (likely including lemongrass, chili, galangal, and turmeric), then shaped and cooked. The fish crackers are fried separately until crispy.

5. Mohinga – Rating: 4/5

Price: Not specified

Description:
Mohinga is Myanmar’s national dish—a beloved breakfast staple and street food found throughout the country.

Components:

Rice noodles
Lemongrass-catfish broth
Banana stems
Hard-boiled egg
Grilled catfish
Split pea fritter
Chili powder
Fresh lime

Flavor Profile:
The broth is light yet deeply flavorful, built on a foundation of lemongrass and catfish. The silky rice noodles provide textural smoothness, while banana stems contribute crunch (though their fibrous nature may not appeal to all diners).

Complexity:
This dish represents the complexity of Burmese cuisine—multiple components work together to create a balanced, satisfying bowl. The grilled catfish adds smoky notes, split pea fritters provide substance, and lime offers brightness.

Traditional Preparation:
Authentic Mohinga requires making fish stock from catfish, infusing it with lemongrass and spices, then thickening slightly with rice flour or split pea flour. The banana stem must be properly prepared to reduce fibrous texture.

Cultural Context:

Often consumed for breakfast in Myanmar, Mohinga serves as comfort food and cultural identifier for Burmese people worldwide.

6. Duck Leg Confit Curry – Rating: 4.5/5

Price: $32

Description:
The standout dish of the menu, representing the pinnacle of Club Rangoon’s culinary execution.

Components:

Duck leg confit
Aromatic curry sauce
Sweet onions
Medley of spices
Recommended pairing: Steamed jasmine rice ($5)

Preparation Technique:
The duck leg undergoes the French confit process—slow-cooked in its own fat until fork-tender. This technique is then married with Burmese curry preparation, creating an East-meets-West masterpiece.

Flavor Development:
The curry demonstrates exceptional depth, achieved through careful layering of spices and long cooking times. Onions are cooked until they break down and release natural sugars, contributing sweetness that balances the spices’ heat and complexity.

Texture:
The duck achieves perfect tenderness—easily shredded with a fork while maintaining structure. The skin, when properly rendered, adds richness without greasiness.

Recommended Consumption:

The dish demands steamed jasmine rice to fully appreciate the curry sauce. The neutral rice allows the complex curry flavors to shine while providing textural contrast to the tender duck.

Why It Works:
This dish succeeds by respecting both French technique (confit) and Burmese flavor profiles (curry spices). The duck’s richness stands up to the bold curry, while the sweetness from onions prevents the spices from overwhelming.

Recipe Inspiration: Duck Leg Confit Curry

While the exact recipe is proprietary, here’s an approach to recreating similar flavors at home:

For Duck Confit:

Season duck legs with salt, pepper, and aromatics
Cure overnight in refrigerator
Submerge in duck fat or oil
Cook at 275°F (135°C) for 2-3 hours until tender
Cool and store in fat

For Burmese-Style Curry:

Toast whole spices (cumin, coriander, fennel seeds)
Grind with dried chilies, turmeric, ginger, garlic
Slowly caramelize sliced onions until golden and sweet
Add spice paste and cook until fragrant
Add tomatoes, fish sauce, and stock
Simmer until thickened and oil separates
Finish with the confit duck leg to warm through

Overall Assessment: Club Rangoon

Strengths:

Authentic flavors with contemporary presentation
Diverse menu showcasing different aspects of Burmese cuisine
Excellent execution on complex dishes
Good balance between familiar and adventurous offerings
Quality ingredients throughout

Considerations:

Limited operating hours (closed Sunday-Monday, dinner only most days)
Moderate to high pricing
Some dishes may be challenging for those unfamiliar with fermented or strongly flavored ingredients

Recommended For:

Adventurous diners exploring new cuisines
Burmese expatriates seeking authentic flavors
Food enthusiasts interested in Southeast Asian culinary traditions
Special occasion dining in a contemporary setting

Limited Information: Most establishments appear to be dine-in focused
Takeaway Available: Several hawker stalls and coffee shops
No Delivery Mentioned: For most locations

Tourist Accessibility:

Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
Moderate Accessibility: Most hawker centres and established restaurants
Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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