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 since the 17th century, 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 Koo – 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.
Opening Spring 2021
Wok Fry Singapore Chilli Mud Crab
(Singapore’s National Dish)
Fresh Mud Crab, Chilli Crab Spices, Fried Mantou
Hokkien Noodles in Opeh Leaf
Yellow Noodles, Rice Vermicelli, Pork Belly/ King Prawn/ Fish Cake/ Bean Sprout/ Chives, Rich Fragrant Shellfish Broth
Vegan Laksa Lemak
Tofu Puff, Brown Rice Vermicelli, Coconut Soya Milk Broth
Adjacent to Straits Kitchen are two private dining rooms, seating up to 12 and 14 guests. These dynamic and social spaces are surrounded by walls of vintage wine bottles, wooden panelling, and breath-taking murals.
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