Seroja
Coconut toddy, sourdough starter
fish floss with raita & mint, tuna with ginger kerabu & caviar, sea conch with fermented shrimp dressing & banana in pietee
local organic vegetables dressed in mustard oil & peanut
braised beef tripe & cheeks with white cloud & perigord truffle & rice ball
mangrove wood charred scallop with laksa leaf sauce
roti paung with johorean milk butter
bbq chicken wing stuffed with rempah udang & prawn
red seabream with sarawak white pepper gulal & lemongrass coconut broth
betel leaf noodle with ulam dressing & mudcrab
duck percik from bidor with crispy sia rice & lauk pauk
tropical herb sorbet, tapai & bandung
cameron highlands sweetcorn wafer & popcorn ice cream
honeycomb kueh
kuih bahulu with pandan cream
A relative newcomer to Singapore Seroja opened in 2022, the location in an outdoor shopping center doing little to convey the skills of Malaysian Chef Kevin Wong whose travels throughout Europe and America inform plates largely referencing the Malay Archipelago.
A Michelin Green and Red Star with just 24 seats, reservations mandatory despite its hidden location at Duo Galleria, it is on entry that diners will note art matching organic curves before taking a seat at the Chef’s counter or a handful of tables.
“Lotus flower” in Malay, Wong’s efforts to source local produce highlighting seasonality while Seafood fuels most of the twelve courses flanked by surprises, dinner begins with a nontraditional Toddy before bites highlighted by Conch Pietee and Fish Floss with Yogurt.
Next riffing on Bras’ Gargouillou with a mix of cooked and raw local Vegetables, the Mustard Oil an enjoyable setup for rich Beef and Tripe perfumed by Truffles, Seroja’s signature Scallop is plump and sweet in mellow Laksa before piping hot Bread service.
Smart to add supplemental Chicken Wings stuffed with sticky Rice and Prawns, perfectly flowing to Sea Bream with slightly overcooked flesh in Coconut Broth, housemade Noodles perform their desired duty as a delivery mechanism for Mud Crab accented by Lemongrass and Thai Basil.
Concluding savories with Duck and sides of Rice plus Pickles, each bite offering something new, it is after an herbal palate cleanser that Desserts arrive first as a Sweet Corn Wafer with Popcorn Ice Cream and then Honeycomb Cake alongside a Raw Sugar “Bahulu” similar to France’s Madeline but filled with Young Coconut Cream.
www.seroja.sg