Restaurant Cougar Lee 錦軒

 The birthday girl requested for the celebration to be held at Cougar Lee and granted it was. Nestled along the charming stretch of Tras Street, the evening started with a scenic blue-hour view that made the whole experience feel even more special.

Parking around the area can be slightly challenging during dinner hours, but thankfully we managed to secure a nearby lot within a short walking distance. Sometimes, a little luck makes the night even better.

Restaurant Cougar Lee also Tras Street 

The furnishing carried a charming blend of European elegance and Chinese tradition, creating a warm and intimate dining atmosphere. Staying true to their philosophy of honouring tradition while redefining flavours, Cougar Lee presents an exquisite selection of handcrafted dim sum alongside signature Beijing-inspired dishes where every bite tells a story.

Cozy Restaurant INterior

A large transparent glass panel offered diners a direct glimpse into the bustling kitchen, adding an interactive touch to the dining experience at Cougar Lee. The cosy furnishing and comfortable seating arrangement made the space equally suitable for intimate gatherings as well as bigger group celebrations

Interior of Cougar Lee

We went with their 5-course set dinner menu priced at $50++ per pax, offering a well-curated selection perfect for group gatherings and celebrations. The set menu is available daily from Monday to Sunday, excluding public holidays.

To complement the set meal, we paired it with the Pu’Er Vintage in Petite Mandarin Orange. The earthy and mellow notes of the aged pu’er tea carried a subtle citrus fragrance from the mandarin orange, making it a soothing and refreshing pairing throughout the dinner.

Pu 'Er Vintage In Petite Mandarin Orange普洱小青柑

The first course began with a comforting serving of Braised Fish Maw and Silkie Fowl Double-Boiled Soup. Rich, nourishing and deeply flavourful, the warm broth gently soothed our tummies and set the tone perfectly for the dishes that were about to follow.

Double Boiled Soup 花胶乌鸡汤

For the second course, diners could choose from three different creations, the Snow Crab Stuffing in Beancurd Sheet, Foie Gras Terrine wrapped in crispy filo pastry, or the creamy Buffalo Burrata. Each option brought its own unique combination of textures and flavours, offering something delightful for different palates.

We tried the Snow Crab Stuffing in Beancurd Sheet, and it turned out to be surprisingly good. The delicate beancurd sheet carried a generous filling of sweet snow crab meat, while the rich savoury sauce tied everything together beautifully with comforting flavours.

Snow Crab Stuffing in Beancurd Sheet 红烧野菜焗雪蟹 

The Foie Gras Terrine wrapped in crispy filo pastry was rich yet beautifully balanced. Paired with creamy Stracciatella di Bufala, crunchy pistachios and a fruity vinegar glaze, every bite delivered a luxurious contrast of textures and flavours without feeling overly heavy.

Foie Gras Terrine Wrapped In Filo Foil 脆皮桂花鹅肝

The Buffalo Burrata was a refreshing contrast to the richer dishes. The creamy cheese paired wonderfully with the sweet pineapple and juicy tomatoes, while the crushed peanuts with chilli and sesame dressing added a fragrant nutty crunch with a light hint of spice for extra depth.

Buffalo Burrata 鲜辣布拉塔奶酪

农场 From The Farm

The Roasted Kurobuta Pork Ribs arrived beautifully glazed with a rich savoury sauce that coated the meat perfectly. The pork ribs were fork-tender with a satisfying balance of smoky and sweet flavours, while the confit peas and refreshing coriander salad helped to lighten the dish elegantly.

Roasted Kurobuta Pork Ribs, Confit Peas, Coriander Salad 锦轩烧排⻣

The Steamed Free Range Chicken in “HuaTiao” Wine came beautifully presented with a light crisp batter coating over the tender chicken. The aromatic Hua Tiao wine sauce added a comforting depth of flavour, while the organic vegetables balanced the dish with a natural sweetness and freshness.

Steamed Free Range Chicken in “HuaTiao” Wine, Organic Vegetables 葱香花雕醉鸡

For an additional top-up of $10, we opted for the Stir-fried USDA Hanging Tender with Foie Gras and Organic Broccolini and it was absolutely worth it. The beef was cooked to the right perfection with a tender and juicy texture, while the foie gras added a rich buttery depth that elevated the entire dish beautifully.

Stir-fried USDA Hanging Tender with Foie Gras, Organic Broccolini 鹅肝小棠菜焗⽜柳 +$10

海鲜 From the Ocean

The Poached Red Grouper in Double-Boiled Chicken Broth delivered comforting flavours with a gentle kick of spice. The tender grouper was beautifully soaked in the rich broth, while the sizzling onion and chilli oil added aromatic depth to the dish. Paired with the special beansprouts for extra crunch, it was both light yet flavourful at the same time.

Poached Red Grouper In Double Boiled Chicken Broth 葱香辣⼦油浸东星斑

The Oven Baked Prawn in Basil Pesto Cheese Blanc paired with Cheong Fun was definitely an interesting and unexpected combination. The prawns were plump and succulent, while the creamy basil pesto cheese blanc sauce brought rich and fragrant flavours to the dish. Together with the silky cheong fun, it created a unique fusion that worked surprisingly well.

Oven Baked Prawn in Basil Pesto Cheese Blanc & Cheong Fun 翡翠罗勒浓汤焗虎王虾

甜品 Desserts

Coming to dessert, some of us chose the Homemade Burnt Cheesecake, which came topped with chives and accompanied by a scoop of salted egg yolk ice cream. The cheesecake was rich and creamy with a beautifully caramelised surface, while the savoury notes from the chives and salted egg yolk ice cream created an unexpectedly delightful fusion. A sweet ending with a uniquely Asian twist!

Homemade Burnt Cheesecake, Chives, Salted Egg Yolk Ice Cream 法葱巴斯克

The Almond Pudding with Pu’Er Osmanthus Fragrans and Pineapple Chutney was an unexpectedly delightful creation. The silky smooth almond pudding carried delicate floral notes from the osmanthus and subtle earthy hints of pu’er tea, while the pineapple chutney added a bright fruity sweetness that tied everything together beautifully. An amazing combination that left a lasting impression.

Almond Pudding with “Pu Er” Osmanthus Fragrans, Pineapple Chutney 红茶桂花杏仁奶冻

Our dinner at Cougar Lee was a delightful experience from start to finish. The restaurant successfully blends traditional Chinese flavours with contemporary influences, resulting in a menu that is both creative and comforting. From the thoughtfully curated set menu to the warm hospitality and cosy ambience, every detail contributed to an enjoyable evening. Whether you're celebrating a special occasion, hosting a gathering with friends, or simply looking for a memorable dining experience, Cougar Lee offers excellent value for money and is certainly worth a visit.

Restaurant Cougar Lee 錦軒 
Location: 61 Tras St, Singapore 079000 
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