A thoughtful and respectful approach based on heritage recipes, Straits Kitchen's menu showcases a melting pot of cuisines from Singapore's many cultures. Since the 17th century, traders and neighbours have brought ingredients into Singapore through the Straits of Malacca which is where the name Straits Kitchen has been taken from.
Using pure Asian ingredients, sourced and grown locally to minimise our carbon footprint, the team headed up by Executive Chef Lorraine Sinclair and Singaporean Group Executive Chef Tony Koo, bring authentic spicy flavours to the table. Guests can look forward to dishes such as Jumbo Tiger Prawn Noodle Soup, Wok Fried Chilli Mud Crab and Pandan Kaya Cake.
Adjacent to Straits Kitchen there are two private dining rooms where guests can enjoy a selection of set menus.
Open daily for breakfast, lunch and dinner, with floor-to-ceiling glass windows offering unparalleled views of Bishopsgate Plaza and beyond, Straits Kitchen offers a sincere and gracious Singapore dining experience in the heart of the City.
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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