Why Dempsey Hill Still Doesn’t Want the Trivial
Never forget – this slice of Singapore was once a nutmeg farm in the 1850s. Back then it had nothing to do with fine dining or Instagrammable street art; it was just a patch of fragrant spice. Fast‑forward to today, and you’ll still find lush, green corners and a quiet meander away from the city buzz.
Roots that Still Span the Soil
- Spice‑laden history: the old plantation laid the groundwork for everything that follows.
- Natural charm: the trees that once held nutmeg still echo scenic serenity.
Modern‑Day Must‑Eat-Mix
That peaceful vibe has turned the entire enclave into a food playground. New cafés, upscale bistros, and quirky eatery concepts keep popping up, convincing food lovers to drop in and grab a bite.
What’s on the Menu?
- Artisanal coffee that sings in your cup.
- Farm‑to‑table plates that whisper “fresh” to every fork.
- Unexpected fusion dishes that make your taste buds do a happy dance.
Why It Keeps Drawing In
It’s the perfect combo: top‑tier restaurants, street‑style bargains, and a chill “off‑beat” aura that pulls both regulars and new visitors alike.
Claudine
Claudine: A Warm Tribute to Mama
When three‑starred chef Odette celebrated his grandma with a tender menu, chef Julien Royer has chosen his mother as the muse for his latest pop‑up, Claudine. Nestled in a former chapel, formerly home to The White Rabbit, the venue feels like coming home at the moment you step inside.
It’s All About the Joy of Living
“Claudine is all about what I call ‘joie de vivre’ – the simple pleasures of a home kitchen,” says Royer. He has mixed family classics, recipes passed down from recipes that smelled of eggs and, well, even those dishes he’d prepare for friends at the backyard barbecue. “I want this place to be the kind of place you return to for everyday meals or a celebratory feast,” he explains.
What You’ll Eat
- Vol-au-vent – flaky pastry people feel at home with
- Rich Bouillabaisse – a comforting French fish soup that bursts with flavor
- Stuffed Cabbage (chou farci) – a cosy dish jazzed up with a layer of foie gras on the top
- Find a little surprise in every bite: a subtle prune note that lifts the dish, a personal touch the chef learned from his mother’s kitchen.
Feel the Atmosphere
The old chapel has been transformed into a snug haven. A maroon‑hued ceiling sets the mood for a homely vibe; wrought‑iron window grilles maintain the historic charm, while panels of pressed blooms add a touch of warmth.
Find Claudine at 39C Harding Road, Singapore 249541, where nourishment comes in waves of love and a sense of belonging, all on a menu filled with dishes that taste like your favourite family meals.
Sushi Sato
New Omakase Delight: Sushi Sato in the Dining Enclave
Step into the Dining Enclave and you’ll find its first true Omakase spot—Sushi Sato. With a nine‑seat counter that feels like a secret kitchen, Chef Yuji Sato (formerly of Hashida Singapore) brings a fresh ocean vibe straight from Japan.
What Makes It Stand Out
- Crazy Course Switches: Forget the old “just getting to the otoro” rhythm—Sato flips between hot and cold courses. Imagine a steaming crab cake followed by a slick, fatty slice of Pacific saury. It’s a rollercoaster of flavors.
- Live Prep: Everything gets cooked right in front of you. Sato likes to say, “hot is hot, cold is cold” to keep the texture and heat on point.
- Imported Bounty: Fresh catches are flown in four times a week, so the menu keeps popping with what’s hot and on‑point.
- Secret Sake: Only at Sushi Sato will you meet three rare sake labels: Juyondai Gold Label by Takagi Shuzo, N by Hidetoshi Nakata, and Junmai Daiginjo.
Seeing Is Believing
The space feels like a mini‑oceanic oasis. Windows open onto a zen garden that’s almost too pretty to eat by. The counter itself is made from 200‑year‑old hinoki wood, evoking a touch of the outdoors right inside.
Details You Need to Know
• 6B Dempsey Road, Singapore 247662
• Tel: 6971 8265
– Get ready to taste the sea—one dish at a time, served with a splash of drama and a pinch of personality.
Terra Madre
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The largest organic and natural food store in Singapore blooms in Dempsey. Terra Madre, which boasts a retail and dining concept, occupies over 6,000 sq ft of space, filling each corner with healthy pantry staples and wholesome café grub.
Browse and shop from over 1,000 products, then fuel up at the adjoining Terra Madre Restaurant. All-day, Australian-inspired plates make for nourishing options for all; the hearty, family-friendly menu features butternut hummus dressed with dukkah, wild red snapper grilled in banana leaf, spiced vegetable fritters paired with Asian slaw, and grilled sausage and mash for the little ones. Desserts are an equally guilt-free affair, with vegan bakes and gluten-free treats available.
#01-02, 71 Loewen Road, Singapore 248847. Tel: 6250 2052
(Related: Open Farm Community’s Farm Feasts are meant for more than two )
Hathaway
Meet the New Bizarre Bistro on Dempsey Road
Why the Titular Twist?
Picture a pub that takes its name from a 19th‑century map: Hathaway means “someone who lives by a path across a heath.” It sounds like a storybook, but the menu is anything but quaint.
Flavors, Getting Real
- French Toast with Pengat Pisang – Thick slices kissed with caramelised banana‑in‑coconut‑milk. Sweet, sticky, and surprisingly classy.
- Straits of Dempsey – Butter‑chicken with a spicy whispered tweak, served in golden potato latke rings that crunch like a confetti cake.
- Ah Nya’s Fish Curry – A family secret that turns fish into a royal affair, topped off with deep‑fried okra that brings the harmony back to the palate.
Diet Like a Boss
We’re all about inclusion. That means no pork, no lard, no booze. If you’re on a flexible plan, you’ll still find something to tickle your taste buds.
Inside the Colonial Charm
The walls and furniture aren’t just rattan. They’re local, handcrafted vibes that toast “our people and culture.” Think cozy, casual, and absolutely unpretentious.
Location, Location, Location
Block 13 Dempsey Road, Singapore 249674 – 01‑07, just in case you’re looking to add a new stop on your culinary compass.
Canchita Peruvian Cuisine
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A tiny slice of the Peruvian Amazonia arrives at Dempsey. Tucked away in a quiet corner, and nestled among verdant greenery, Canchita Peruvian Cuisine is the latest venture by husband-wife duo Tamara Chavez and Daniel Chavez (from now-closed Ola Cocina Del Mar and Tono Cevicheria) that seeks to celebrate colourful Latin American cuisine. “Canchita is the next bold step in my journey where I hope to continue spreading the vibrant flavours and rich traditions of Peru and the continent in my adopted home,” says Chavez.
Spread across two sprawling compounds, settle down at the larger dining hall, which comes flanked by floor-to-ceiling windows that overlook the forest; or grab a seat at the breezy upper deck, which houses a ceviche bar. Either way, look forward to vibrant plates and punchy aroma typical of Peruvian cooking.
The usual Tiger’s Milk recipe comes presented in fresh ways to present ceviche with new tastes; try Canchita’s spicy take on the cured fish dish, where rocoto chilli lends a soothing heat; or the luxed-up, uni-crowned variant dressed with passionfruit-tinged marinade. There are other lesser-seen finds on the menu; dishes, including the lomo saltado, or beef stir-fry and arroz chaufa, reflect the Chinese diaspora – and help showcase the multicultural influences of the region’s cuisine.
9A 9B Dempsey Rd, Singapore 247698. Tel: 6232 7895
(Related: 3 Latin American gourmet brunches to check out in Singapore )
Burnt Ends
Burnt Ends Is Going Big on Dempsey Road
After a decade-long nest on Teck Lim Road, the one‑Michelin‑starred kitchen headed by Chef Dave Pynt is about to blaze a new trail in the Dempsey area. The revamped Burnt Ends will launch its flagship location at 7 Dempsey Road in early December, bringing a whole raft of culinary delights under one expansive roof.
What the Expansion Means
- Ten‑times the space that once held the original Burnt Ends.
- A wood‑fired bread oven by Alex Chernov where cakes and crusts will come to life.
- The Baked Bread Barn is now in its soft launch phase.
- A fresh bar, a private dining room complete with its own mini‑kitchen, and a garden nook for folks who need a breath of fresh air.
- A larger, more visible open kitchen that lets diners see the firework of flavors.
“I’m thrilled to finally have enough room to experiment with all the tricks we’ve been holding back at Teck Lim,” Chef Pynt says. “It’s literally close to ten times the size of the old space, so we’re not stuck behind anything anymore.”
The Kitchen‑On‑The‑Side Effect
When the old Burnt Ends was a cramped yet charming one‑story place, Chef Pynt had to shop in a separate hall on the second floor for all baking. With 7 Dempsey Road handling everything from bread to the bar, the new layout won’t throw up walls to hide behind – or clever excuses for missing pizza.
Opening Day!
Mark your calendars: the first taste of the expanded Burnt Ends will hit the tables in early December. Set the sights on a place where the menu takes the spotlight, the kitchen is in plain view, and the vibe is as generous as space.
For more updates, keep your eyes on 7 Dempsey Road, Singapore 249671 — and maybe bring a friend or two for that extra portion of “everything”.
