Embracing a respectful approach to cooking based on heritage recipes, our menu in Straits Kitchen showcases a melting pot of cuisines from Singapore's many cultures.
Traders and neighbours have been bringing ingredients into Singapore through the Straits of Malacca, resulting in a palette of eclectic flavours reflected in our colourful and exciting dishes.
Using purely Asian ingredients, sourced and grown locally in the UK to minimise our carbon footprint, the team is headed up by Executive Chef, Lorraine Sinclair, and Singaporean Group Executive Chef, Tony Khoo – both of whom bring authentic flavours to the table.
Serving breakfast, lunch and dinner, the restaurant features floor-to-ceiling glass windows overlooking the Plaza, while two private dining rooms enable guests to enjoy a selection of set menus to suit all tastes and occasions.
Breakfast opening times
Monday to Friday 6:30 am - 10:30 am | Saturday and Sunday 7:00 am - 11:00 am
Lunch opening times
Daily Midday - 2:30 pm
Dinner opening times
Monday to Friday 5:30 pm - 10 pm | Saturday 5 pm - 10 pm | Sunday 5:30 pm - 9:30 pm
Teapot Double Boiled Soup
Galangal, Red Dates, Wolfberries and Chicken
Wok Fry Singapore Chilli Mud Crab
(Singapore’s National Dish)
Fresh Mud Crab, Chilli Crab Spices, Fried Mantou
Butter Aged Buccleuch Beef
16oz Sirloin Roasted Black Garlic, Himalayan Salted Chips, Lemongrass, Curry Leaf
Adjacent to Straits Kitchen are two private dining rooms. Newton seating up to 9 and Katong seating up to 12 guests. These dynamic and social spaces are surrounded by walls of vintage wine bottles, wooden panelling, and breath-taking murals.
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