Milli Sky Dining & Bar @ National Gallery - Singapore’s All-Star Rooftop Dining & Nightlife Entertainment Destination

Perched atop the iconic National Gallery Singapore, Milli Sky Dining & Bar arrives as one of the year’s most anticipated openings, redefining the city’s dining and nightlife landscape with a bold, multi-sensory concept. Helmed by an all-star collective — LG Han, Vijay Mudaliar, and the team behind Bae’s Cocktail Club led by Sheen Jet Leong and Dharma Wang — Milli is conceived as a seamless journey that flows from refined daytime dining to high-energy nightlife, all set against panoramic views of Singapore’s skyline.

Milli unfolds across two distinct spaces. Upstairs, Milli: Sky Dining & Bar offers an intimate and polished setting where the focus is on thoughtful cuisine and progressive cocktails. Downstairs, Milli: Lounge channels a completely different energy — a vibrant, music-driven enclave inspired by the DNA of Bae’s, spinning everything from disco and funk to hip hop and R&B, bridging nostalgia with contemporary beats until the early hours.

Chef Han's Kacang Putih 4/5

Chef Han’s Kacang Putih ($10) is a nostalgic opener elevated with finesse — rempah-spiced macadamias, crunchy muruku and candied pistachios come together in a fragrant medley that reflects the harmony of Malay, Indian and Chinese influences. Each component is carefully seasoned in-house, resulting in a snack that is both familiar and refined.

Popiah Tarts 4/5

Equally inventive are the Popiah Tarts ($18). Built on delicate tart shells fashioned from popiah skin, each bite delivers a complex interplay of textures — from the sweetness of braised jicama to the umami richness of gambero rosso prawn and lap cheong, punctuated by dashi jelly and bursts of finger lime. It’s a one-bite experience that captures the essence of popiah in a completely new form.

Cereal Corn Ribs 4.2/5

The Cereal Corn Ribs ($24) offer a playful nod to zi char culture, swapping prawns for sweet corn ribs, fried to a crisp and coated in an aromatic cereal mix. Paired with a nostalgic sweet curry dip, it cleverly evokes familiar flavours while presenting them in a lighter, vegetarian-friendly format.

Chef Han’s Signature Chilli Crab Ice Cream 3.8/5

Pushing boundaries further is the Signature Chilli Crab Ice Cream ($32), an unexpected yet surprisingly harmonious combination of Japanese zuwaigani crab, tomato, and strawberry elements. Each spoonful balances savoury, sweet and tangy notes, challenging perceptions of what a dessert can be.

Alaskan King Crab Leg 4.2/5

The Alaskan King Crab Leg ($108) is simplicity at its finest — charcoal-grilled and brushed with brown butter, letting the crab’s natural sweetness shine. The accompanying white pepper and salted egg sauces offer diners a choice between elegance and indulgence.

MIL-LY Smashed Burger 4.2/5

The MIL-LY Smashed Burger ($28) pays homage to Singapore’s beloved Ramly burger, upgraded with juicy Wagyu patties, caramelised onions, and a rich house-made sauce. Messy, satisfying and indulgent, it captures the spirit of late-night supper culture with a premium twist.

Grilled British Cod’s Head 4/5

One of the more intriguing dishes is the Grilled British Cod’s Head ($36), a bold reinterpretation of assam fish head curry. The use of beurre blanc introduces a French touch, while pickled vegetables and crispy prata anchor the dish in local familiarity.

Chicken Rice Paella 3/5

Meanwhile, the Chicken Rice Paella ($24) bridges two comfort food icons. Cooked with pandan-infused stock and finished with a coveted crispy base, the glutinous rice is paired with roasted chicken and classic condiments, creating a dish that feels both nostalgic and refreshingly new.

Peranakan Spritz 

Under the direction of Vijay Mudaliar, the cocktail programme is just as thoughtful, weaving local narratives into each glass.

The Peranakan Spritz ($26) is light and aromatic, combining Hendrick’s Gin and St-Germain with clarified calamansi, coconut and ginger flower. The addition of kueh salat as a garnish ties the drink back to its cultural inspiration.

Whisky Green Tea 

The Whisky Green Tea ($26) revisits a familiar nightlife staple, elevating it with sencha distillate, yuzu and a delicate matcha foam for a more refined expression.

The Milli 

The Milli ($28) is a playful revival of the forgotten Million Dollar cocktail, originally created in Singapore by the same bartender behind the iconic Singapore Sling. This modern rendition swaps in a house-made mandarin grenadine, lifted with bright notes of yuzu and pineapple, before being rounded off with fino sherry and dry vermouth. The result is a beautifully balanced cocktail that leans dry yet aromatic, offering a refined, contemporary take on a historic classic.

The Singapore Breakfast 

For something playful, The Singapore Breakfast ($26) transforms the idea of kaya toast into a slushie-style cocktail, blending Martell Noblige with kaya, coffee liqueur and gula melaka — comforting yet refreshingly modern.

Bandung Kakigori 4/5

Ending on a high note is the Bandung Kakigori ($28), a collaborative dessert that encapsulates nostalgia and creativity. Layers of pickled fruits, nata de coco, ispahan sorbet and sake kasu come together beneath a cloud of shaved ice, finished with meringue and rose liqueur. Each spoonful evolves in flavour, making it as dynamic as it is refreshing.

Milli Sky Dining & Bar is more than just a restaurant — it is a multi-dimensional experience that captures the spirit of modern Singapore. By weaving together heritage flavours, contemporary techniques and an immersive nightlife concept, the team has created a destination that feels both ambitious and deeply rooted in local identity. Whether you’re here for a sunset dinner, inventive cocktails, or a late-night dance session, Milli offers a compelling new way to dine, drink and celebrate in the city.

Note: This is an invited tasting.



Milli Sky Dining & Bar
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178957
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Sun-Tue: 11am - 1am
Wed-Fri: 11am - 3am
Sat: 11am - 4am

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to Coleman Street. Turn left onto Coleman Street. Walk to the destination. Journey time about 5 minutes. [Map]

Quan Hotpot @ Hotel Michael - A Refined Five Elements Hotpot Experience

Located at Resorts World Sentosa, Quan Hotpot is a contemporary dining concept that offers a refined take on the traditional hotpot experience. Situated within Hotel Michael (Level 1), the restaurant emphasises balanced flavours and sustainable, locally sourced ingredients, guided by the Chinese philosophy of the Five Elements — sour, sweet, bitter, spicy, and salty.

Departing from the communal pot format, Quan Hotpot serves its broths individually, allowing diners to tailor their experience from the outset. The selection is diverse, ranging from the rich Signature Singapore Laksa Broth to the comforting Traditional Congee Broth and Collagen Herbal Chicken Broth. Those who prefer bolder flavours can opt for the Classic Sichuan Mala Broth, while the Heritage Suan Cai Broth offers a tangy, fermented profile.

I went with the Heritage Suan Cai Broth, which delivered a well-balanced tanginess that was both appetising and comforting. The acidity of the preserved mustard greens was gentle yet distinct, lifting the flavours of the accompanying ingredients without overpowering them. It proved to be a versatile base that grew more flavourful as the meal progressed.

Once the broth is selected, the experience becomes interactive with a selection of condiments presented tableside. Diners can mix their own dipping sauces to suit their preferences, adding another layer of personalisation to the meal.

The Signature 4 Element Hotpot Set Menu ($68 per person) offers a comprehensive spread, covering premium meats, seafood, vegetables, housemade items, noodles, and dessert. It is a well-curated selection that balances variety and quality.

The Premium Meat Selection includes Organic Australian Pork Belly, US “CAB” Beef Short Plates, Kampong Chicken Thigh, and Sliced Salt Grass-Fed Australian Lamb Shoulder. Each was thinly sliced for quick cooking, with the beef short plate standing out for its tenderness and marbling, while the pork belly offered a satisfying balance of fat and lean.

The Premium Fresh Seafood Selection features Live Tiger Prawns, Hokkaido Scallops, Fish Slices, and Live Korean Abalone. The prawns were firm and naturally sweet, while the scallops were plump and delicate. The abalone added a touch of indulgence, with a tender bite and subtle briny sweetness.

The Vegetable Selection was equally satisfying, comprising Bok Choy, Napa Cabbage, Spinach, King Oyster and Shiitake Mushrooms, along with Beancurd Roll, Silken Tofu, Potato, and Sweet Corn. Fresh and vibrant, the assortment provided a good balance to the meal’s richer components.

A highlight in both presentation and texture is the 5 Elements Fish Noodles, served in striking hues of orange, purple, yellow, black, and green. Beyond their visual appeal, the noodles offered a delightful chew and springy bite, making them a fun addition to the hotpot.

The dessert was less impressive. The Flamed Meringue Ice Cream arrived with a theatrical flourish but leaned overly sweet, overshadowing the ice cream beneath. The Fresh Fruit platter provided a lighter finish, though the fruits lacked the sweetness expected to round off the meal on a stronger note.

Overall, Quan Hotpot delivers a polished and thoughtfully executed hotpot experience. Its focus on individual broths, quality ingredients, and a balanced flavour philosophy sets it apart, making it a compelling option for those seeking a more refined take on this comforting dining tradition.

Note: This is an invited tasting.


Quan Hotpot
Hotel Michael
Level 1
8 Sentosa Gateway
Singapore 098269
Tel: +65 6577 6665
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 5pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 15 minutes. [Map]

Anngel Thai Private Dining - A Homely Thai Feast with Bold, Comforting Flavours

Anngel Thai Private Dining is one of the newest additions to Singapore’s vibrant private dining scene. Helmed by the team behind the well-loved home-based business Anngel Thai Noodles, this new venture presents a multi-course Thai dining experience priced at $148 per pax. I was fortunate to secure a seat during its initial opening, and the evening unfolded with a well-paced progression of dishes that balanced familiar Thai flavours with creative interpretations.

Marinated Salmon with Seaweed, Rice and Thai Chilli Sauce 4/5

We began with Something Japanese, a playful appetiser that brings together Japanese elements with a Thai twist. The Marinated Salmon is meant to be wrapped with rice and seaweed, but it is the accompanying Thai chilli sauce that truly elevates the dish. Its tangy heat cuts through the richness of the salmon, adding a vibrant lift to each bite.

Duck Meat in Kueh Pie Tee Shell 3.5/5

Next was Something Nyonya, served in a crisp kueh pie tee shell filled with Shredded Duck tossed in a Thai-style sauce. While the textural contrast between the crunchy shell and tender duck was enjoyable, the sauce could have been more pronounced to better showcase the bold and punchy flavours typically associated with Thai cuisine.

Vegetable, Pork Crackling and Minced Pork Platter 4/5

The meal then moved into more robust territory with the Vegetable, Pork Crackling and Minced Pork Platter. The minced pork was deeply flavoured, carrying a delightful balance of spice and tang. Paired with fresh vegetables, the dish took on a communal, hands-on style of eating similar to Korean wraps. The pork crackling added a satisfying crunch, enhancing both texture and richness.

Braised Pig Trotter 5/5

A standout of the evening was the Braised Pig Trotter. The trotter was beautifully braised, absorbing the richness of the herb-laden sauce. The skin was gelatinous and soft, while the meat was so tender it fell off the bone effortlessly. Served alongside salted vegetables, braised eggs and mushrooms, it was a comforting dish that called for steamed white rice to soak up the savoury gravy.

Clams in Thai Red Curry 4.8/5

Another highlight was the Clams in Thai Red Curry. The clams were plump and juicy, cooked in a fragrant red curry that was rich yet well-balanced. It was a crowd-pleaser that had everyone going back for more, especially when paired with rice.

Prawn Soup with Fried Egg 5/5

The Prawn Soup with Fried Egg offered a unique and interactive element. We were first encouraged to taste the fried egg with baegu leaves on its own, appreciating its simplicity. When combined with the robust prawn soup, the flavours deepened, creating a more complex and umami-rich profile. The prawns were fresh and perfectly cooked, while the radish stood out for its natural sweetness and ability to absorb the broth.

Fried Fish in Sweet & Sour Sauce 4.5/5

The Fried Fish in Sweet & Sour Sauce was well executed, with chunky fillets lightly battered to achieve a crisp exterior while retaining a moist interior. The sweet and sour sauce brought a lively balance, complemented by crunchy cashew nuts and the tangy sweetness of pineapple.

Crab in Yellow Crab 4.5/5

Equally impressive was the Crab in Yellow Curry. The rich, aromatic yellow curry paired beautifully with the natural sweetness of the mud crab. It was an indulgent, hands-on dish that encouraged diners to dig in and savour every last bit of the sauce.

Coconut Shoot and Corn Salad 4.5/5

Interestingly, the savoury courses concluded with the Coconut Shoot and Corn Salad, a refreshing change from the usual sequence. The coconut shoot offered a unique crunchy texture, while the corn and strawberries contributed sweetness and tang. Tossed in a dressing reminiscent of Thai papaya salad, it provided a light and palate-cleansing finish to the savoury lineup.

Red Ruby, Lod Chong, Jackfruit in Coconut Milk 4.5/5

Dessert was Red Ruby, Lod Chong, Jackfruit in Coconut Milk, a classic Thai combination that was both sweet and refreshing. The chilled coconut milk and mix of textures made for a satisfying end to the meal after the richness of the earlier courses.

Overall, Anngel Thai Private Dining delivers a thoughtfully curated Thai dining experience that highlights bold flavours, comforting dishes and occasional creative touches. With several standout plates and an intimate setting, it is a promising addition to Singapore’s growing private dining scene.


Anngel Thai Private Dining
Jalan Rajah
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Meatsmith @ Telok Ayer Street - A Solid Spot For Quality Smoked Meats And Indulgent Comfort Food

Located in the heart of Telok Ayer, Meatsmith has long been known for its smoked meats and American BBQ. Equipped with custom-built wood-fire elevation grills and giant Southern Pride smokers, the menu features burgers, steaks, sharing platters, housemade sausages, smoked beef brisket, burnt ends, and ribs smoked over hickory wood for up to 14 hours.

Padron Peppers 5/5

To start, we had the Padron Peppers ($12). Generously seasoned with salt and blistered, the peppers carried a smoky, slightly bitter profile, elevated and rounded off by the accompanying harissa and labneh dip.

Double Cheeseburger 5/5

Meatsmith’s burgers have become a source of comfort for many. We noticed a few regulars quietly enjoying theirs alongside a side or a glass of wine. We were treated to a Double Cheeseburger ($20), featuring double beef brisket patties, sandwiched between a housemade potato bun, with American, sliced cheddar, house pickles, and burger sauce. The patties were exceptionally juicy and flavourful, with smoky, caramelised edges that added depth to each bite. The bun was fluffy and buttery without turning soggy at the bottom, while the pickles provided just the right acidity to cut through the richness.

Smoked Meat Platter for Two

Large-format sharing platters are a main draw here. We had the Smoked Meat Platter for Two ($98), comprising beef brisket, cheese and jalapeño sausage, lime and chipotle glazed pork ribs, Memphis pork ribs, pulled pork, chicken tenders, cornbread, buffalo sauce, smoked butter, and housemade pickles.

Lime and Chipotle Glazed Pork Ribs, Memphis-style Ribs 5/5

The standout for me was the Pork Ribs. They were succulent and juicy overall, with the Lime and Chipotle glazed version delivering a more finger-licking, zesty stickiness. The Memphis-style ribs leaned towards a drier rub, resulting in a more pronounced crust.

Beef Brisket 3.5/5

The Beef Brisket was tender but slightly on the drier side, though the ribbons of smoky fat helped retain some richness and enhanced its texture, especially when paired with the accompanying sauce and smoked butter.

Cheese and Jalapeño Sausage 4/5

Cornbreads 4/5

The housemade Cheese and Jalapeño Sausage was robustly spiced and smoky, pairing especially well with the sweet Cornbreads. I only wish there were more of the cornbreads, as they provided a morsel-like, sweet respite between bites of the savoury meats.

Chicken Tenders 3/5

The Chicken Tenders weren’t particularly tender, but their golden-brown crust delivered a satisfying crunch and flavour with each bite. They were finished with a light drizzle of blue cheese sauce, though a more generous amount would have helped these chicken tenders stand out.

Mac and Cheese 3/5

Sweet Corn and Creole Butter 4.5/5

The platters can be made even more wholesome by adding sides. We had the Mac and Cheese ($10), the Kale and Feta Salad ($10), and the Sweet Corn and Creole Butter ($10). The latter stood out the most, with a pronounced smokiness that added depth to its natural sweetness. That said, given the choice, I would happily add on more cornbreads!

I can see why Meatsmith continues to hold its own as a go-to spot for hearty American BBQ. Be it solo diners, pairs, or larger group gatherings, its fuss-free format caters effortlessly to all, whether you are indulging in a well-made burger on your own or bonding over a satisfying, meat-centric feast with others.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Meatsmith
167-169 Telok Ayer Street
Singapore 068620
Tel: +65 6221 2262
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon – Fri: 1130am – 3pm, 530pm till Late
Sat & Sun: 12pm till Late

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left onto Telok Ayer Street. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to the destination. Journey time is about 6 minutes. [Map]