Experience Intimate Dining with Singapore’s Top Chef at The Dirty Supper

Surprise & Delight at the Dirty Supper

Whoever says dining is all about checking menus and reading reviews is missing the real adventure. With Google ratings at the tip of your thumb and PDFs filing your phone, you can decide on a restaurant before you even walk in.

Enter Chef Peter Smit and his Dirty Supper, a teaming up between “Dirty Hands,” Low Tide, and Sago House that puts the “mystery” back in your meal. Instead of scrolling through a camouflaged menu, you’ll get a secret plate that changes every month. That’s right—the dish on the menu today is probably not the same one you’ll get tomorrow. But hey, taste buds don’t get vague.

The secret spot? Hide behind an unlabelled door on the second floor of Low Tide, guarded by a grimy green window. Suspense builds even before your first bite arrives.

This isn’t just a dinner; it’s a chill night with friends that feels like a living room, because the kitchen and dining area are fused into one.
Captain Peter turns the kitchen into a vibe‑loaded zone, blasting classic rap from his childhood that keeps the smiles as high as the bass.
Each month, a new surprise menu. It’s like a culinary roulette—pick your seat, pick your dish, and taste the unexpected.

So skip the predictable fare. Grab your friends, step into the gray, and let the Dirty Supper surprise you.

From Tavern to Table: A Night of Cocktails & Comfort Food

Imagine walking into a place where the bartender isn’t just mixing drinks, but practically performing a culinary act. Jonathan Emmanuel’s station is a splashy playground, whipping up anything from a classic martini to an experimental rum punch. Meanwhile, Peter, the kitchen wizard, starts the evening with a sweet-dream combo that hits your taste buds before you even take a sip.

Breakfast‑in‑the‑Late‑Nights

Fresh Milk Bread – buttery, light, and practically begging to be the center of attention.
Whipped Black Garlic Butter – yes, we’re talking “black garlic” because it’s chic and domestic.

They’re paired with a cocktail like they’re the yin and yang of the dish: nothing tastes as complete when you’re missing the other half.

Dirty Snacks—The New “Dessert”

Peter has a plate that looks like a constellation. Small tarts and cracker‑like bites orbit in a beautifully designed circle. It’s a flavour fireworks show that pairs better with the drink than you’d expect.

Dragonfruit – sweet and slightly metallic, it’s a paint‑stroke in the glass.
Jasmine – floral notes that make you feel like you’re floating above a lavender field.
Stranger and Sons Gin – a smoky, cerebral spirit that adds a subtle whiff of mystery.

The cocktail is almost a spice of its own, all mellowing the bite of the snacks into a symphony. Each flavour is emphasized, but the real kicker is how their combination feels like a perfect conversation between the eye and the tongue.

Zero‑Waste Aesthetics

The plates are a DIY masterpiece from a studio called Dirty Hands. They’re made from the best “broken” plates – basically the ones that got knocked out and still hold the chief purpose. The idea is that the plate itself becomes a bridge, splitting bread and butter into two halves that play together.

It’s not just about the food; it’s about the creative presentation that reminds us that the world doesn’t have to be wasteful. Instead, it’s extra creative and literally “hands‑dirty”.

Final Thoughts

When Jonathan and Peter get together, the result is a party that marries the art of cocktail making with the art of plating. The dishes sing, the drinks dance and the whole experience feels like an edible circus that makes you laugh, cry, and wish you could eat breakfast all night long. So, grab a glass and let the giggles and good vibes roll!

The Crab & Ox Tongue Escapade

Dashi‑Poached Swimmer Crab – Think of a beachside bite that just keeps you on your toes. The crab is gently poached in a silky dashi broth, letting its fresh, sweet meat shine. We then drape it in a creamy swirl of buttermilk and a splash of rich chicken fat, giving it that buttery punch that’s impossible to resist. A glob of artichoke gets in on the action, adding a pop of crunch that keeps the plate exciting.

To toast the crunch and clack of the crab, we pair it with a cool Hendrick’s Gin with Cucumber and Samphire. The aromatic cucumber and briny samphire balance the sweetness, leaving you feeling refreshed after every bite.

Next Up: Braised Ox Tongue

The star of this dish is the ox tongue, braised to perfection until it’s practically a travel brochure of umami. We keep the spotlight on the tongue, but we’re not afraid to throw in some snappy side players. Picture kohlrabi, water chestnut, and baby gem lettuce—each adding texture and a burst of flavor that flips the whole experience.

Paired with this sumptuous tongue is a daring cocktail that turns the typical into the spectacular: a blend of Bacardi Carta Blanca, black garlic, and white chocolate. The first sip is a roller coaster for your palate—rich, yet oddly sweet, and definitely unforgettable.

Each course feels like a plot twist: one moment you’re policing the sea and the next you’re savoring a hearty beast, all wrapped in drinks that amplify the flavor story. Bon appétit!

A Flavorful Evening: From Murky Fish to Bite‑Sized Duck

First Stop: The “Aged Threadfin” Adventure

What’s the story? A fish that sounded like it was on a leisurely vacation—an aged threadfin tossed with leek and a zesty Salsa Verde. And it tried to stand its ground by being partnered with a Reyka Vodka that’s been kissed by lemongrass and yuzu ponzu.

Ageing adds depth, but the fish still came across as a tad bland.
The cocktail’s splash of yuzu ponzu—think citrus fireworks—saved the plate.
The duo is a “classic” Titanic, but it landed in a style that would make a surprise pop‑corn at a quiet dinner party.

So, while the fish may have stumbled at first, the yuzu-infused cocktail gave it a taste‑quake revenge.

The Second Act: Duck Breast with a Twist

Who’s the star? A duck breast that’s been cared for by local farmers—suave, juicy, and oh‑so‑flavourful. Picture a feathered garden glory sitting on a bed of broccolini with a sprinkle of mustard seed.

Local sources = freshness + bragging rights.
Gamey aftertaste? Clipped by the sweet kiss of fermented fig, like 80’s pop‑sci‑rec vibes.
And for the finish? A cocktail that ships with Smokey Monkey Shoulder whiskey, mixed berries, and a rosemary twist—think smoky, sweet, and herbal strong‑hand.

Bottom line: the second dish finishes the evening with something that feels both familiar and daring—just enough to keep the palate curious.

Peter’s Dessert Pitch

After a series of wacky, culinary experiments, the anticipation was high for Peter’s dessert finale. He delivered a fresh, slightly classic twist that blew everyone away: a 40‑layer Apple Terrine with Bee Pollen and Salted Caramel.

Flavor Balancing Act

Apple segments keep the sweetness in check and add a tart zing.
The creamy salted caramel quenelle mingles the bold flavors like a well‑trained dance partner.

Captain Jonathan’s Citrus Splash

Instead of a plain cocktail, Jonathan stirred up a frothy blend of Pineapple, Milagro Silver Tequila, and Lime. That zesty twist gives the dish a fresh finish and a “nice, bright pop” that feels like a mood‑boosting fireworks display.

Vibe & Ambiance

Dim lighting, cozy décor, and casual chatter with the chef and bartender set an instant “come‑back‑soon” mood. The Dirty Supper’s friendly, relaxed atmosphere felt less like a food fest and more like a family reunion.

Booking & Menu Details

Location: Level 2, 98 Club St, Singapore 069467
Open Wed‑Sat, two seatings from 6 pm
6‑Course Tasting Menu: S$128
6‑Course Pairing Menu: S$200
Reservations online, 10 seats per sitting

First published by City Nomads.

Experience Intimate Dining with Singapore’s Top Chef at The Dirty Supper

Surprise & Delight at the Dirty Supper