Magpie Singapore

Rosette Media
9 minutes ago
2 min read

Situated in the heart of Tiong Bahru, Magpie is the creative home of chef Eliot Thomas, a New Zealander with Fijian roots and a career forged across Sydney, London, the Mediterranean and Asia. Thomas's cooking philosophy, which he describes as "borderless soul food", is grounded in seasonal, regional produce and shaped by a lifelong curiosity about culture, memory and the stories food can tell. Since opening in Singapore, Magpie has earned a devoted following for its changing menus, warm hospitality and a kitchen that takes both its ingredients and its influences seriously.

We decided to drop by on a weekday evening to check out their food and wow it was packed with a full house!

We were presented with a focused and specialized menu, so while we perused the food options we decided to have a pre-dinner drink by ordering a Drappier Carte D'Or champagne, and we were pleasantly surprised to be served the champagne in a Grabriel Glas, one of the best hand-blown wine glasses on the market today. The thinness of the glass and stem, when you put it to your lips, arouses your senses and elevates the flavours and structure of the champagne. And to add, they don't serve the champagne in a traditional champagne flute, but a tapered shape glass to allow the bubbles and complexity to evolve in the glass. This type of glass is my favourite and I use these when I entertain guests at my home with similar Zalto glasses.

We started with some starters - Curried Fish Croquettes ($28 for 3 pieces), and Ceviche with Passionfruit, Corander and Coconut ($$34). We must remark that the croquettes were spot-on with the taste and execution, and the Ceviche was very fresh and juicy.

For the mains, we had the W-Black Wagyu ($62), Market Fish Tuna ($52) and Dry Aged Gooralie Pork ($68). Chef Eliot came over to our table to explain his story and inspiration behind these dishes and his cooking style. The marbling and fat-to-meat ratio on the pork was well balanced and just right on the sweet spot. The wagyu just simply melted in our mouths and still paired well with our champagne and green curry and maitake.

To end off the night on a happy sweet farewell, we had the Warm dark chocolate with Cinnamon ice cream, chili mousse and almond biscuit ($18). And the seasonal peach sorbet ($14) for each of us.

Overall RM Verdict:

8.8/10

Reasonable price, excellent food and awesome service.

Will we return?

Yes absolutely that goes without saying!

Magpie Singapore

57 Eng Hoon St, #01-88

Singapore 160057

Tel: +65 8223 4930 (Whatsapp preferred)

www.magpie.city

www.instagram.com/magpiesingapore/

hello@magpie.city