THIS IS HOME, TRULY.

By Chef Sujatha Asokan

HEAD CHEF | THE GARAGE

& Chef Jasmin Chew

GROUP PASTRY CHEF | 1-GROUP

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"These roads and places in Singapore are go-to places for us. Growing up and eating these local delicacies have influenced the way we cook and inspired us in many ways. We want to showcase our recipes and techniques in modernising these dishes." - Chef Sujatha Asokan and Chef Jasmin Chew

 

Embark on an uniquely Singaporean culinary journey with Chef Sujatha and Chef Jasmin as they present their Mod-Sin renditions of the quintessential and ever-well-loved local staples. From the iconic Purvis Street's Chicken Rice to the top billing Assam Pedas at Killiney Road, your local favourites are reimagined and given a fresh new spin. At the end of this intimate dining experience, expect twice the sweetness with a luxed-up interpretation of the CNN-acclaimed Chendol and old-school favourite Kueh Tutu.

Purvis Street
“Chicken Rice”

olive chicken breast, cous cous, ginger, chilli, cucumber

Killiney Road 
“Assam Pedas”

red bass, tamarind chilli jam, aubergine, okra

Keong Saik

“Pepper Beef”

By Resident Chef Ace Tan

wagyu flame grilled slices of beef, kampot pepper sauce, seared pickled onions, shishito pepper, pumpkin rice


Smith Street
“Chendol”

red bean, roasted corn, pandan caviar, coconut pudding, gula melaka shell

 

Queensway
“Kueh Tutu”

saffron, sesame, peanut

98++

5-COURSE MENU

Purvis Street
“Chicken Rice”

olive chicken breast, cous cous, ginger, chilli, cucumber

 

126 Geylang Road
“Chee Cheong Fun”

iberico pork belly char siew, ginger soy glaze, scallions, pork scratchings

Killiney Road 
“Assam Pedas”

red bass, tamarind chilli jam, aubergine, okra

Keong Saik

“Pepper Beef”

By Resident Chef Ace Tan

wagyu flame grilled slices of beef, kampot pepper sauce, seared pickled onions, shishito pepper, pumpkin rice

Smith Street
“Chendol”

red bean, roasted corn, pandan caviar, coconut pudding, gula melaka shell

 

Queensway
“Kueh Tutu”

saffron, sesame, peanut

128++

6-COURSE MENU

SNAG A TABLE

To make a reservation, kindly fill up this form or contact us at chefsdayoff@1-group.sg.

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BEFORE YOU BOOK

Terms & Conditions

  • Each booking requires a minimum of 10 pax, up to a maximum of 20 pax.

  • A minimum spend of $1250++ is required for all bookings.

  • The location of the dinner will be revealed upon confirmation of the booking. (Hint: South of Singapore)

  • All reservations have to be confirmed at least 7 days in advance and a 50% deposit is required to confirm the booking.

  • Any customisations, allergies or dietary requirements must also be finalised at least 7 days in advance.

  • Kindly note that all cancellations should be made at least 3 days before the booking, otherwise the following charges apply:

    • Cancellation within 2 Days - 50% of deposit
    • Cancellation within 1 Day - 100% of deposit

  • Corkage fees will be WAIVED (BYOW).

  • Adults-only policy: Children below 12 are not allowed at this adults-only property.

 

For further enquiries, please contact chefsdayoff@1-group.sg

An intimate culinary experience created by 1-GROUP

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