Kee’s @ Carpenter Street - Modern Asian Brunch in a Heritage Remittance House

Set in a beautifully restored 1936 remittance house on Carpenter Street, Kee’s offers a refreshing take on daytime dining, bringing together modern Asian brunch, speciality coffee, tea, and house-made beverages in a heritage setting. Housed within the historic Chye Hua Seng Wee Kee building, the restaurant opens daily from 8am, making it a convenient spot for an early coffee, a leisurely brunch, a working lunch or a catch-up with friends.

Leading the new daytime menu is recently appointed Executive Chef Sujatha Asokan, affectionately known as Chef Su. Drawing from her Malaysian Chinese and Singaporean Indian heritage, upbringing in Singapore and fine-dining experience at MICHELIN-selected restaurants Quenino and Botanico, Chef Su presents a menu that marries familiar local flavours with contemporary culinary techniques.

Heritage Chicken Curry Shakshuka 4.2/5

The Heritage Chicken Curry Shakshuka ($25) is a creative interpretation of the Middle Eastern classic, replacing the usual tomato-based sauce with a robust heritage chicken curry. Slow-cooked until deeply aromatic, the curry features tender, well-seasoned pieces of chicken, delivering a comforting mix of spices and savoury richness. Farm eggs are baked directly into the bubbling curry, allowing the yolks to mingle with the thick, flavourful sauce. Instead of the customary crusty bread, the dish comes with six golden coin pratas. Crispy and flaky with buttery layers, they are ideal for scooping up the curry and tender chicken, adding a satisfying crunch to every bite. It is a clever marriage of local curry flavours and the communal appeal of shakshuka. The familiar taste of curry and prata makes this a particularly comforting brunch option, with enough character to distinguish it from the usual egg dishes on the menu.

Crossroads Benedict 4/5

The Crossroads Benedict ($28) gives the familiar brunch staple an Asian-inspired makeover. Instead of the usual English muffin, the dish uses a toasted bagel as its base, providing a chewy bite that holds up well against the generous toppings. Tender confit salmon sits atop the bagel, complemented by a Chinese olive and leek compote. The compote brings savoury, earthy depth with an umami character reminiscent of preserved Chinese olives, adding an interesting local touch. Poached farm eggs sit on top, releasing their rich, runny yolks when cut open. What makes this Benedict stand out is the calamansi brown butter Hollandaise. The brown butter adds nutty richness, while calamansi brings a bright citrus tang that cuts through the creamy sauce. Crispy enoki mushrooms add a delicate crunch, and a finishing dusting of nori provides a subtle seaweed note. With its combination of rich salmon, savoury compote, citrusy Hollandaise and contrasting textures, this is a thoughtful variation on the classic eggs benedict.

Filet-O-Kees 4.2/5

Inspired by the familiar fast-food fish sandwich, the Filet-O-Kees ($32) takes the concept up several notches with a premium black cod fillet and house-made curry leaf tartare sauce. The battered black cod is fried to a golden crisp, encasing moist, flaky flesh with a naturally rich and buttery texture. The contrast between the crunchy coating and delicate fish makes each bite satisfying, while the generous fillet gives the sandwich more substance. The curry leaf tartare sauce is a distinctive touch, introducing an aromatic, herbaceous quality to the creamy condiment. Paired with Asian pickles, which add a refreshing tang and crunch, the components help balance the fish's richness without overpowering its natural flavour. Served with straight-cut fries, the Filet-O-Kees offers the familiarity of a fish sandwich with more refined ingredients. It is a comforting option for those who enjoy a good fish burger but want something beyond the ordinary.

Kee's Big Breakfast 4/5

For those who prefer a traditional breakfast platter, Kee's Big Breakfast ($32) brings together familiar Western breakfast staples with a distinctly local twist. The highlight is the thick-cut bacon glazed with char siew seasoning. The sweet-savoury glaze gives the bacon a caramelised finish, adding a touch of Chinese barbecue flavour to the breakfast classic. Alongside it is a house-spiced pork sausage, which offers a more pronounced aromatic profile than a conventional breakfast sausage. The platter also includes soft scrambled farm eggs topped with chives, grilled sourdough and grilled Spore Gardens mushrooms. The sourdough has a lightly crisp exterior and chewy crumb, making it ideal for scooping up the creamy eggs and soaking up the savoury juices from the meat. Soy-pickled tomatoes provide a welcome burst of acidity and umami, balancing the richness of the bacon and sausage. The mix of familiar breakfast ingredients with char siew glaze and soy-pickled accompaniments gives the platter its own personality without straying too far from the comfort of a classic big breakfast.

Kee's Piccolo 3/5, Pandan Matcha Cloud 3/5

Beyond the food, Kee's offers a selection of beverages that incorporate familiar Southeast Asian flavours.

The Kee's Piccolo ($8) puts a local spin on the coffee classic with coconut, sea salt and gula melaka. The espresso provides the coffee backbone, while gula melaka lends a deep caramel sweetness. Coconut adds a creamy tropical note, and a touch of sea salt helps balance the sweetness. It is an interesting take on a local-inspired coffee, although the flavour combination may appeal more to those who enjoy sweeter, dessert-like coffee drinks.

For a non-coffee alternative, the Pandan Matcha Cloud ($8) combines matcha, milk and pandan. The earthy, slightly bitter notes of matcha meet the fragrant sweetness of pandan, creating a beverage inspired by familiar Southeast Asian desserts. Milk smooths the flavours, creating a creamy drink with a gentle herbal aroma.

Cham-Misu 4/5

The Cham-Misu ($16) is a playful reinterpretation of Italian tiramisu, inspired by cham, the familiar Singaporean combination of coffee and tea. Instead of the traditional coffee-soaked sponge, the dessert incorporates Teh Peng, or iced milk tea, to introduce a fragrant tea flavour. This is layered with kopi mascarpone cream, where the roasted bitterness of local-style coffee complements the richness of the mascarpone. Kahlúa adds another dimension to the coffee profile, bringing subtle sweetness and a hint of liqueur. The finishing touch is a dusting of Horlicks instead of the usual cocoa powder, lending a malty, nostalgic flavour many Singaporeans recognise from childhood. The result is a dessert that retains the creamy, layered appeal of tiramisu while giving it a distinctly local identity. The interplay of tea, coffee and malt makes the Cham-Misu a fitting way to round off a meal at Kee's.

BurBur Cha Cha French Toast 4.2/5

One of the menu's more imaginative creations is the BurBur Cha Cha French Toast ($18), inspired by bubur cha cha, the beloved dessert made with coconut milk, sweet potato, and yam. Thick slices of brioche are transformed into French toast and stuffed with kaya, adding a fragrant coconut sweetness to the soft, custardy centre. The toast is paired with house-made ube ice cream, whose earthy, gently sweet flavour complements the rich brioche. Caramelised sweet potato and banana add extra sweetness, while mini glutinous rice dumplings bring a pleasantly chewy, mochi-like texture. These contrasting textures make the dish more interesting than a straightforward serving of French toast with ice cream. A touch of makgeolli, a Korean fermented rice beverage, adds another layer to the composition, introducing a subtle fermented note to balance the sweeter components. While the dish draws on a traditional local dessert, it is presented as an indulgent contemporary brunch creation that can easily double as dessert.

Kee's Restaurant & Bar offers more than just a convenient café stop in the CBD. Housed within the restored Chye Hua Seng Wee Kee building, it combines a heritage setting with a contemporary daytime menu that draws on Singapore's multicultural food traditions. Open daily from 8am, Kee's is worth considering for breakfast, brunch, or lunch, whether you are stopping by for coffee and pastries or settling in for a more substantial meal. It is an interesting addition to Carpenter Street's dining scene, offering a modern interpretation of local flavours within a piece of Singapore's heritage.

Note: This is an invited tasting.


Kee's
21 Carpenter Street
Singapore 059984
Tel: +65 63736985
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to the destination. Journey time is about 5 minutes. [Map]

Open Farm Community @ Dempsey - Bringing Its Beloved Weekend Brunch to Diners Every Day of The Week

Brunch has become a daily affair at Open Farm Community at Dempsey. You can now enjoy its once-weekend brunch menu any day of the week, surrounded by the lush greenery of its open farm and edible gardens. Even better, your furry companions are warmly welcomed, as guests who choose to dine alfresco with their pets will enjoy a discount on their bill.

OFC Farm Bread 4/5

Burrata 4/5

For starters, the OFC Farm Bread ($12) features the restaurant’s beloved sourdough and focaccia, served with a subtly flavoured salted butter. We paired it with the Burrata ($28), which whetted my appetite with savoury and meaty San Daniele ham, complemented by the acidity and sweetness of charred grapes and tomato jam, and a satisfying crunch from toasted pine nuts.

Beef Tongue Yakitori 5/5

For something bolder, the Beef Tongue Yakitori was a standout. The Bak Kut Teh marinated beef tongue was expertly prepared, with a slightly charred exterior that complemented its rich flavour. Shredded ginger flowers added freshness and helped balance the gaminess, resulting in a well-rounded dish.

Pulled Pork Benedict 4.5/5

The Brunch and Lunch menu features a lineup of well-loved classics. My favourite brunch item was the Pulled Pork Benedict ($29), a satisfying plate with tender and flavourful pork ragout accompanied by creamy sous vide eggs that enriched every bite with a luxurious mouthfeel. The hollandaise, done espuma style, delivered the same tangy richness in a lighter and airier form, enhancing the dish without the usual heaviness.

Shakshuka 3/5

Avocado Toast 3/5

Shakshuka and Avocado Toast are both presented in bowl form, similar to one another. The former features spiced tomato sauce and feta, while the latter is topped with mashed avocado and tomato salsa. While this format makes for easier eating, it slightly diminishes the essence of the dishes, especially the shakshuka. It would have been much more exciting to have it served hot in a pan with eggs poached directly in the sauce. The flavours leaned mild, with just a faint hint of fennel rather than the expected spice-forward kick. Still, both dishes remained wholesome, anchored by perfectly creamy yolks.

Spanish Omelette 3/5

The Spanish Omelette was given a local twist, topped with a heap of minced meat and mushrooms seasoned like bak chor mee. Though it had a beautifully golden exterior, it resembled more of a potato frittata, with more egg than potato, lacking the creamy and slightly starchy consistency that defines a traditional Spanish omelette made with slow-cooked potatoes.

Buttermilk Pancakes 3.5/5

For something sweet, the Buttermilk Pancakes ($22), served with banana brûlée and ice cream, were delightful, featuring a subtle bounce in texture.

Granola Yoghurt Bowl 2/5

The Granola Yoghurt Bowl ($18), however, was slightly too sweet, with yoghurt that was both thinner and sweeter than ideal. A version with tangier yoghurt and crunchy granola would have provided better contrast and balance.

Beer-Battered Fish & Chips 4/5

From the lunch selections, the Beer-Battered Fish & Chips ($34) impressed with its light, crisp batter encasing flavourful fish, complemented by equally well-executed chips.

Creamy Mushroom Mafaldine Pasta 4/5

The Creamy Mushroom Mafaldine Pasta, made with local mixed mushrooms, stood out for its firm and chewy texture. Meanwhile, the sauce, cheesy and accented with sharp Pecorino Romano, had just the right consistency to coat each ribbon beautifully. 15% off their bill.

Lemon Meringue Pavlova 3.5/5

Deconstructed Tiramisu 4.5/5

For desserts, the Deconstructed Tiramisu ($19) and Lemon Meringue Pavlova ($19) offer two very different experiences. I found the former more memorable, featuring an intense layer of Kahlua-soaked sponge complemented by light, aerated chocolate bites.

What truly stood out for me was the atmosphere at Open Farm Community. The space exudes a relaxed, nature-filled charm that invites one to linger. Offering a 15% discount to those who dine at the spacious alfresco area with their pets is also a thoughtful touch, reflecting the restaurant’s commitment to food, nature, community, and sustainability.

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.


Open Farm Community
130E Minden Road
Singapore 248819
Tel: +65 64710306
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Nearest MRT: Napier (TE Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 9pm
Sat-Sun: 11am - 330pm, 6pm - 9pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to Minden Road. Walk to destination. Journey time about 8 minutes. [Map]

Black Olive Bakery & Cafe @ Keong Saik Road - A Surprisingly Cosy Spot For Mediterranean Fare

Black Olive Bakery & Cafe is a cosy space nestled along Keong Saik Road, focusing in Mediterranean fare and handmade baked goods. The moment I stepped inside, its warm and inviting space offered a welcome respite from the buzz of the neighbourhood. The menu is versatile — equally suited for a quick stopover for sandwiches, pastries, and coffee or a more leisurely meal with complete courses and wine. All the breads and toasts on the menu are baked in-house by owner Suzanne, who brings years of experience from her time helming the baking departments of prestigious kitchens before settling into this venture.

Paprika Chicken Salad 4.5/5

I began with the Paprika Chicken Salad ($11.80) and Truffle Mushroom Soup ($6.80). I loved the addition of olives to the salad. Their briny tartness kept me going back for more. The sous-vide chicken breast was nicely cooked. It was tender and moist even when thinly sliced.

Truffle Mushroom Soup 2.8/5

The soup came with house-made truffle focaccia crouton, which, I enjoyed more than the soup itself. The truffle flavour in the soup was a tad too overwhelming for my liking.

Prawn Linguine 4/5

From the pasta selection, the Prawn Linguine ($19.80) carried more of a tropical vide. While coconut isn't typical in Mediterranean cuisine, it worked well here as a dairy-free alternative to creamy sauces. The spicy coconut cream was rich in aromatics, punctuated by bursts of sweetness from cherry tomatoes, and the fresh tiger prawns were well-seasoned. The linguine was al dente and held the sauce beautifully. That said, a squeeze of lime would have added a welcome lift to balance the richness.

Shakshuka 3.8/5

Moving on to the mains, I tried the Shakshuka ($15.90), which is available as part of their lunch set, along with the earlier salad. It's vegetarian-friendly (with the option to swap the egg for mushrooms), and the vegetable stew is slow-braised for around three hours. The result was tender bites of vegetables infused with herby, aromatic depth. I only wish the spice profile was a little bolder, and the egg could have been creamier. Overall, it was a comforting, anytime kind of dish.

Portuguese Pork Shoulder 4.8/5

The Portuguese Pork Shoulder ($18.90) was a highlight for me. Bold and full of character, the tender pork was rich with spices and chilli, balanced by a generous dollop of Greek yoghurt that added just the right amount of creaminess. The lemon cilantro rice was fluffy and fragrant, though I personally would have preferred a punchier hit of cilantro and a sturdier basmati grain to better stand up to the richness of the pork.

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


Black Olive Bakery & Cafe
7 Keong Saik Road
Singapore
Tel: +65 69707568
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Nearest MRT: Outram Park (DT, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Thu: 1130am - 10pm
Fri: 1130am - 11pm
Sat: 11am - 7pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

Musette Cafe @ Thye Hong Centre - Brunch Classics With An Asian Flair And Sweets From Kōbō by Melissa

Musette, located at Thye Hong Centre, is a casual bistro that serves brunch classics with an Asian flair. Kōbō by Melissa also resides within Musette, providing diners with her signature creations of cakes and pastries using Japanese techniques.

Breakfast Sando 4.5/5

A more exciting brunch item on the menu, and is also one of Musette's signatures, is the Breakfast Sando ($19). Packing the breakfast essentials between 2 toasted fluffy white bread with evenly brown crusts, well-grilled smoked bacon, soft scrambled egg and slices of wholesome avocado bound together by oozy cheddar cheese and chipotle sauce. There were also some finely chopped pickles to lend some acidity to its richness. And what also made it such a delicious sando were the two fluffy slices of bread that come with evenly brown buttery crusts, lightly toasted with butter to enhance their toasty notes.

Shakshuka 3.5/5

Shakshuka ($18.00) is a new brunch item. While I love the bold and robust tomato sauce, which makes a good Shakshuka, it is more cohesive as a dish without the Chicken sausage by the side. It seems awkward to me.

Spicy Crab Rigatoni 3/5

Under Mains, we tried the Spicy Crab Rigatoni. This rendition will hit the right spot if you like yours with a good amount of heat. However, the saltish tobiko works better with mild flavours instead of layering such highly flavoured dish with even more savouriness.

Kale & Avocado Salad 3.5/5

Kale & Avocado Salad ($18) comes with a heap of Fried Kale which sits well even with non-greens lovers. The sweet and citrusy Honey Thyme dressing complimented the bitter greens and sharp feta cheese.

Kaya Butter Roll 5/5

Tiramisu 4/5

On your visit, you must give Kōbō cakes here a try! The Kaya Butter Roll ($8) is simply divine. Nothing was overpowering or overly sweet, which allowed the pandan flavour to come through. The pandan cake roll was light, soft and fluffy, and the aromatic kaya inside enhanced that pandan flavour, leaving a lingering pandan scent on my palette. In addition, the light French butter stick embedded within added a creamy mouthfeel to the cake, which elevated the overall experience.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Musette x Kōbō by Melissa
Thye Hong Centre
2 Leng Kee Road
#01-06
Singapore 159086
Tel: +65 80310131
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Mon – Sun: 8.00am – 5.00pm
Monday: ONLY Pastry & Beverage

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

Halcyon & Crane @ Paragon - A New Cafe In The Heart Of Orchard Road

The legend Halcyon (kingfisher) from the Greek mythology and Crane from the Chinese have flown into Paragon with the opening of Halcyon & Crane, a cafe and bar concept where modern European cuisine is given a touch of Sichuan flavours, offering all day dining at the heart of Orchard Road. The cafe is opened by the same folk behind Birds of A Feather.

Orange Yuzu Passionfruit Coffee Cubes Latte 3.5/5

If you are not into cocktails, Halcyon & Crane offers some fancy coffee selection on the menu. I went for the Orange Yuzu Passionfruit Coffee Cubes Latte ($14) which is an interesting combination. You pour the jar of orange juice into the glass of coffee ice cubes.You get the sweetness of the orange juice followed by the bitterness of the caffeine at the end.  It sounds weird but the end product is quite tasty. Come to think of it, we usually have both coffee and orange juice for breakfast, why not combine the two together?

Cured Sausage Shakshuka 4/5

At Halcyon & Crane, the kitchen as given the shakshuka a modern and Asian twist with their version of Cured Sausage Shakshuka ($22). The baked egg in tomato sauce is paired with Sichuan spicy cured sausage, mushroom, corn, white beans and cheese. The clever use of the spicy and mala cured sausage lends the heat to the dish, which is similar to the original recipe of cayenne pepper. This is best enjoyed together with the toasted beetroot bread.

King's Chicken Hash Benedict 3/5

If you are bored with egg benedict with hollandnaise sauce, Halcyon & Crane offers a good change with the King's Chicken Hash Benedict ($21). 64-degree eggs rested on top of English muffin and blanket with cheddar cheese. The twist is the use of gong bao chicken replacing the hollandnaise sauce, giving it an Asian touch. The crispy leeks on top of the leek provide a enjoyable crunchy touch. Unfortunately I find the gong bao sauce and cheddar cheese did not quite work for me.

Ham & Cheesy Crepes 4/5

If you love your ham & cheese, I find the Ham & Cheesy Crepes ($19) here is a much elevated version. The crepe is actually quite thick in texture, more like a wrap, holding ingredients such as forest ham, cured sausage, lettuce and cheesy scrambled egg. The magic that brings everything together is the dou ban mayonnaise sauce, giving it a hint of spiciness among all the different flavours.

Smoked Tuna Tataki Salad 3/5

For something light and healthy, one can go for the Smoked Tuna Tataki Salad ($21). The salad is tossed in a tantalising spicy red oil vinaigrette and citrus dressing. This is paired with the clean tasting smoked tuna and quinoa salsa.

Australia Black Angus Beef Carpaccio 4.2/5

Another delightful dish I enjoyed is the Australia Black Angus Beef Carpaccio ($23). The slices of flavoursome beef is topped with wild chilli vinaigrette, pickled daikon, white quinoa salad and scallion & Sichuan pepper dressing. I would recommend having the beef carpaccio together with a bit of the salad to keep that spicy kick from the salad dressing, for a complete enjoyment of the dish.

Beetroot & Seafood Risotto 3/5

The Beetroot & Seafood Risotto ($32) may look pretty in its stunning pink colour presentation, I did quite enjoy it. Topped with seafood such as clams, prawns, squid and quail egg, I find the texture of the pearl rice too mushy.

Seafood & Spicy Sour Capellini 4.5/5

Most of the dishes I tried so far comes with some form of spiciness. Hence if you can't take spicy, then I would recommend the Seafood & Spicy Sour Capellini ($25). Don't be mislead by the description. First it is not spicy, second it is not capellini but bee hoon. The bee hoon soup in its light broth with a hint of tanginess is very appetising. In the bowl of noodle soup, you can find ingredients such as mussels, clams, prawns, squid, leek and pickled long beans.

Marinated Baby Octopus Salad 4.5/5

The Marinated Baby Octopus Salad ($20) supposed to be a salad item but I thought its more like a xiao cai  which goes really well with the earlier dish, Seafood & Spicy Sour Capellini. What I like most is the pickled and smoked pepper and egglant, it just opens up appetite. 

Baby Chicken Roulade 3/5

Using spring chicken, the meat for the Baby Chicken Roulade ($32) is marinated with honey fish sauce, five-spice powder and Sichuan pepper. It is then cooked to a delectable tender texture, paired with creamy pomme puree. Unfortunately the dish pale in comparison to the other dishes I tried.

Speciality Beef & Tomato Braised Rice 4.5/5

A not to be missed dish is the Speciality Beef & Tomato Braised Rice ($28). The mixed grains consists of pearl rice, brown rice, pearly barley and kamut doused in a rich tomato based beef stew. It is very flavourful and comforting. Somewhat like an angmo version of mui fan. It is topped with a sous vide egg and buffalo mozzarella, stir them into the braised rice for a creamy finish.

Molten Matcha Lava 3/5

Last but not least, we ended our dinner with the Molten Match Lava ($16) for dessert. I thought lava cake was passe, I was hoping for something more exciting.

While some of the dishes didn't quite meet my expectation, I still applaud the European-meets-Sichuan philosophy, it spices up the usual cafe-style dining. I would recommend the Beef Carpaccio, Seafood & Spicy Sour Capellini, Marinated Baby Octopus Salad and Speciality Beef & Tomato Braised Rice.

Note: This is an invited tasting.


Halcyon & Crane
Paragon
290 Orchard Road
#03-09
Singapore 238859
Tel: +65 97275121
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Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Daily: 9am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit C or D. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B. Proceed to the road level. Turn left on Orchard Road and walk down Orchard Road until junction of Orchard Road and Orchard Link. Cross the Road and walk to Paragon. Journey time about 12 minutes. [Map]