1. BUTTER @ North Canal Road
Overview
BUTTER is a modern European restaurant that celebrates French cooking techniques and craftsmanship. Located in a minimalist, industrial-themed space at 35 North Canal Road, the restaurant positions itself as a destination for diners who appreciate the artistry behind each dish rather than just the final product.
Ambience & Setting
The restaurant features a nondescript but intriguing menu paired with a minimalist, industrial-design space. The aesthetic is deliberately understated, allowing the focus to remain on the food and cooking techniques. The interior provides an intimate dining experience without excessive decoration, creating a sophisticated yet approachable atmosphere. BUTTER shares the same building with FANCY, a bespoke cocktail bar, allowing diners to enhance their evening with craft beverages.
Chef & Culinary Philosophy
Chef Darwin represents a unique culinary perspective. Having been immersed in the kitchen since age seventeen, he remained grounded until discovering the French culinary world, which captivated him with its intricate cooking techniques. Despite being in his mid-twenties at the time of the review, Chef Darwin brings remarkable maturity to his craft. His personality distinctly reflects in the dessert menu—the sophisticated, refreshing Tropical showcases his technical prowess, while the playful Chocolate Clouds reveals his childlike, adventurous side, incorporating his beloved Reese’s Chocolate.
Menu & Dining Concept
BUTTER’s menu intentionally avoids detailed descriptions, encouraging diners to approach each dish with an open mind. This strategy allows the restaurant to direct attention toward the cooking techniques that define each preparation and the specific ingredients highlighted in each course. The menu is divided into traditional courses: soup, starters, mains, and desserts.
Signature Dishes & Analysis
Pork Broth (3.5/5) – $12
Dish Facets:
- Flavor Profile: Savory, buttery, garlicky, peppery with depth
- Textural Components: Creamy broth, chewy tortellini, crispy beancurd puffs
- Temperature: Hot, comforting
- Presentation: Traditional soup bowl with distributed components
Dish Aspects:
- Western influence applied to traditional Asian base
- Fusion approach maintaining cultural authenticity
- Balance between Asian heritage and European technique
- Comfort food elevated to fine dining standards
Dish Traits:
- Rich and indulgent despite simplicity
- Textural complexity from multiple components
- Aromatic depth from garlic-pepper foundation
- Moderate heaviness suitable as palate opener
- Nostalgic yet refined
- Ingredient-forward without excessive garnishing
This soup westernizes the traditional Bak Kut Teh by incorporating butter to create a fuller body and buttery aftertaste. The garlic-pepper broth base maintains Asian roots while the added richness elevates it to fine dining standards. The tortellini skin has a naturally dry, tough texture that paradoxically works with the broth’s richness. Rather than traditional croutons, fried beancurd puffs serve as garnish, reinforcing the Asian fusion element while providing textural contrast.
Tomatoes (3.8/5) – $12
Dish Facets:
- Flavor Profile: Fresh, acidic, sweet, herbal, savory
- Textural Components: Brulee crust, grilled softness, dried brittleness, confit tenderness, chip crispness, foam lightness, parmesan crunch
- Temperature: Mixed—both chilled and room temperature elements
- Presentation: Artistic arrangement showcasing multiple preparation methods
Dish Aspects:
- Educational component highlighting cooking technique versatility
- Single-ingredient focus demonstrating mastery
- Textural showcase providing multiple mouthfeel experiences
- Visual complexity encouraging exploration
- Ingredient appreciation over flavor complexity
Dish Traits:
- Technically impressive and visually striking
- Emphasizes ingredient quality and versatility
- Textural variety creating dynamic eating experience
- Educational and experiential dining
- Accessible despite technical complexity
- Suitable as impressive starter or conversation piece
- Demonstrates classical French technique application
Perhaps the most technically impressive starter, this dish deconstructs tomatoes across six distinct cooking techniques: brulee, grilled, sundried, confit, chips, and foam. All elements unite through basil oil, with parmesan chips adding both texture and flavor. While this presentation style isn’t revolutionary, the execution amplifies tomato’s inherent beauty and allows diners to experience the ingredient’s versatility across different preparations.
Carpaccio (3.5/5) – $18
Dish Facets:
- Flavor Profile: Delicate, citric, fresh, briny, umami
- Textural Components: Tender raw fish, crisp tuile, smooth sauce
- Temperature: Chilled/cold
- Presentation: Minimalist arrangement emphasizing ingredient quality
Dish Aspects:
- Refined simplicity reflecting fine dining philosophy
- Ingredient showcase with minimal interference
- Color and visual appeal enhancing presentation
- Umami components balancing raw fish delicacy
- Thematic coherence through ocean imagery
Dish Traits:
- Elegant and sophisticated
- Ingredient-dependent requiring exceptional fish quality
- Light and refreshing
- Palate-cleansing properties
- Suitable for seafood enthusiasts
- Temperature contrast from cold fish and room-temperature components
- Requires fresh, pristine ingredients
- Visually appealing without excessive plating
An elegant preparation showcasing the day’s available fish. A beetroot coral tuile serves dual purposes—evoking an ocean setting while providing textural contrast to the delicate raw fish. Citrus notes dominate the flavor profile, complementing rather than overwhelming the fish’s natural taste. This dish exemplifies refined minimalism and ingredient appreciation.
Pork 2-Way (3.8/5) – $28
Dish Facets:
- Flavor Profile: Rich, umami-forward, sweet from honey, complex from yuzu
- Textural Components: Fork-tender braised meat, melting fat, crispy croquette exterior, moist rillette interior
- Temperature: Hot, contrasting warm and crispy elements
- Presentation: Sophisticated arrangement showing two distinct preparations
Dish Aspects:
- Technical versatility demonstrating skill with same ingredient
- Textural contrast creating dynamic eating experience
- Cooking method showcase (braising vs. rillette preparation)
- Complementary flavor profiles from both preparations
- Main course representing culinary confidence
Dish Traits:
- Indulgent and satisfying
- Textural sophistication with multiple components
- Umami-rich creating memorable taste
- Demonstrates both classical technique mastery
- Suitable for meat enthusiasts
- Well-balanced between richness and refinement
- Fork-tender quality ensuring ease of eating
- Composition requiring skillful ingredient application
This standout main combines two distinct pork preparations. The 36-hour honey-braised pork achieves remarkable fork-tenderness, with fats melting readily on the palate. The accompanying Yuzu pork rillettes present as a croquette with moist, well-seasoned filling, though a thinner crust would enhance the overall balance. The contrast between the tender braise and the textured rillette demonstrates technical versatility.
Trio of Prawn Pasta (3/5) – $28 While conceptually reminiscent of traditional kawa ebi pasta, the addition of dried shrimp shifts the flavor profile toward Hokkien mee territory. Unfortunately, excessive oil weighs down the capellini, creating an overly rich and heavy dish that lacks the intended refinement.
Brown Butter Fish (3.5/5) – $26 Sea bass prepared with sous-vide poaching develops remarkable moisture and tenderness, enhanced by brown butter sauce. Fried beancurd puffs provide necessary crunch, while capers cut through the sauce’s richness with sharp, piquant notes. However, the lime potato risotto prepared with mayonnaise proves too cloying and oily, detracting from the fish’s delicate preparation.
Chocolate Clouds (3.8/5) – $16 Chef Darwin’s personality shines through this dessert. Hovering cotton candy clouds dissolve to reveal crunchy peanut butter and chocolate ice cream—a tribute to Reese’s Chocolate that appeals to chocolate and peanut enthusiasts. While salt levels require adjustment, the overall decadence justifies its appeal, particularly for Reese’s lovers seeking an elevated confection.
Tropical (3/5) – $14 This refreshing dessert showcases Chef Darwin’s technical mastery. Tropical fruits transform into jelly, sorbet, and mousse, with each element executed well, particularly the light, airy mousse and refreshing sorbet. However, dense butter biscuits that are overly sweet and hard diminish the experience. Crumbles would better complement the fruit preparations.
Cooking Techniques Emphasized
BUTTER specializes in French cooking fundamentals including sous-vide poaching, braising, confit preparation, foam creation, and brunoise work. The restaurant’s philosophy centers on educating diners about technique through taste and presentation.
Pricing & Value
Dishes range from $12-$28, positioning BUTTER as an upscale casual establishment. Starters average $12-$18, mains $26-$28, and desserts $14-$16. Given the technical execution and ingredient quality, pricing represents fair value for fine dining in Singapore.
Practical Information
Location: 35 North Canal Road, #01-01, Singapore 059291
Contact: +65 65350332
Hours: Monday-Saturday 5pm-9:30pm (Closed Sundays)
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW/NS Lines)
Directions:
- From Clarke Quay: Exit A, walk toward North Canal Road junction, continue along shophouses, turn left into alley, take lift to Level 2 (~8 minutes)
- From Raffles Place: Exit G, walk to North Canal Road, continue along shophouses, turn right into alley, take lift to Level 2 (~12 minutes)
Parking: On-street parking available in Boat Quay area; public car parks nearby
Reservation: Recommended, especially for dinner service
Private Facilities: No private rooms mentioned; intimate setting suitable for special occasions
Delivery Options
The document does not specify delivery options. Given BUTTER’s focus on presentation and the delicate nature of many dishes (foams, brunoise work, precise sauce application), delivery would likely compromise the dining experience. Service appears to be dine-in only.
Dietary Accommodations
No specific information provided. Recommend contacting the restaurant directly regarding dietary restrictions, allergies, or preferences.
Overall Assessment
BUTTER excels at demonstrating French cooking techniques through carefully composed dishes that balance sophistication with approachability. Chef Darwin’s creativity and technical skill shine throughout the menu, though occasional execution falters with supporting elements (risotto, biscuits). The restaurant succeeds in its mission to educate diners about culinary craft while delivering memorable experiences. Best suited for diners who appreciate technique-focused cuisine and don’t mind paying premium prices for creative, well-executed dishes.
2. Great Nanyang Heritage Cafe @ Craig Road
Overview
Great Nanyang Heritage Cafe represents a nostalgic journey through Malaysian and Singaporean kopitiam culture. Founded by Keith, the entrepreneur behind Yang Ming Seafood, this establishment preserves disappearing flavors of old kopitiams while introducing new generations to authentic heritage cuisine. Located at 5 Craig Road in the Tanjong Pagar area, the cafe serves as a cultural time capsule celebrating the Great Nanyang heritage.
Ambience & Setting
The cafe embodies traditional kopitiam aesthetics while maintaining modern comfort standards. The intimate setting draws inspiration from Keith’s memories of growing up in Penang, Malaysia, and his extensive experience in Singapore’s coffeeshop scene. The atmosphere balances nostalgic charm with contemporary functionality, creating a welcoming environment for both heritage enthusiasts and newcomers discovering these classic dishes for the first time. The space encourages leisurely breakfast sessions and casual dining, with an emphasis on community and cultural preservation.
Chef & Culinary Philosophy
Keith’s background spanning both Malaysian heritage (Penang childhood) and Singapore’s vibrant coffeeshop scene informs the restaurant’s philosophy. His passion for preserving disappearing flavors drives the establishment’s mission to document and celebrate these culinary traditions. The kitchen maintains authentic recipes while ensuring consistent quality and freshness, with particular attention to ingredient sourcing—most notably, importing authentic thick rice noodles directly from Malaysia for the Assam Laksa.
Menu & Dining Concept
Great Nanyang offers a comprehensive kopitiam experience spanning breakfast, beverages, and main dishes. The menu is organized into several categories:
Breakfast & Toast Items: Traditional kaya butter offerings, French toast, egg mayo toast, and chicken floss toast Beverages: Traditional kopi and teh alongside modern variations like iced coconut coffee Main Dishes: Authentic Malaysian and Singaporean favorites including laksa, nasi kukus, curry chicken, and signature Hainanese chicken cutlet A La Carte Sides: Wings, curry chicken, and other protein options
Signature Dishes & Analysis
Kaya Butter Toast & Thick Toast (4.2/5) – $2.50-$2.70
Dish Facets:
- Flavor Profile: Sweet, buttery, creamy, coconut undertones, rich
- Textural Components: Crispy toast exterior, spreadable kaya, melting butter
- Temperature: Hot toast with melting butter and warm kaya
- Presentation: Simple, rustic, traditional kopitiam style
Dish Aspects:
- Cultural heritage and breakfast tradition
- Simplicity representing comfort food philosophy
- Ingredient quality over complexity
- Nostalgic appeal for heritage enthusiasts
- Time-honored preparation methods
Dish Traits:
- Deeply satisfying and comforting
- Budget-friendly and accessible
- Perfect balance of textures
- Morning energy and indulgence
- Light yet filling
- Suitable for tea or coffee pairing
- Universal appeal transcending generations
- Represents authentic kopitiam experience
These foundational kopitiam items deliver delightful crispness with generous spreads of aromatic kaya and rich butter. The Traditional Kaya Butter Thick Toast ($2.70) offers enhanced substance compared to the standard version ($2.50). This breakfast staple represents the essence of Singaporean-Malaysian morning culture, combining simple ingredients with perfect execution—crispy exterior, spreadable kaya, and melting butter creating ideal textural and flavor balance.
Egg Mayo Toast (4/5) – $4 Features creamy egg topping with meticulous separation of egg whites and yolks for a velvety texture. The careful preparation elevates this simple dish beyond typical cafe fare, demonstrating attention to detail even in humble creations. The richness of egg yolk balanced with the lighter egg white creates sophisticated layering.
Chicken Floss Toast (4.5/5) – $4.80
Dish Facets:
- Flavor Profile: Sweet, savory, umami, spicy, aromatic, herbaceous
- Textural Components: Crispy toast, melt-in-mouth chicken floss, textural hae bee hiam
- Temperature: Hot toast contrasting cool/room-temperature toppings
- Presentation: Rustic, appetizing, traditional kopitiam plating
Dish Aspects:
- Classic Malaysian flavor combination
- Multi-sensory eating experience
- Balance between sweetness and spice
- Textural complexity in simple preparation
- Cultural authenticity
Dish Traits:
- Highly addictive and moreish
- Flavor complexity despite ingredient simplicity
- Sophisticated yet approachable
- Memory-inducing aromatic qualities
- Suitable for adventurous palates
- Perfect breakfast or snack pairing
- Represents Malaysian culinary excellence
- Exceptional value at price point
The standout breakfast offering showcasing melt-in-the-mouth chicken floss strands delivering sweetness and savory perfection. The addition of aromatic hae bee hiam (shrimp paste chili) elevates the dish significantly, adding complexity and depth. This combination represents classic Malaysian flavors executed with precision.
French Toast with Peanut Butter (3.5/5) – $4.50 Presents a nutty twist on traditional French toast but leans toward excessive richness, with creamy peanut butter slightly overpowering the fragrant egg wash. The dish demonstrates the challenge of balancing bold ingredients without overwhelming delicate base preparations. A lighter hand with peanut butter would improve the overall balance.
Soft Boil Kampung Eggs, 2 eggs (4/5) – +$3 Fresh kampung eggs sourced from Johor Bahru offer lower cholesterol content and higher nutritional value compared to conventional eggs. The runny yolks provide perfect dipping vehicles for toast, demonstrating superior flavor and richness. This simple preparation showcases ingredient quality as the primary differentiator.
Coconut Coffee Iced (4.5/5) – $5.90 Great Nanyang’s coffee program combines local and Arabica beans creating an aromatic, satisfying cup. The iced version with coconut adds tropical sophistication, offering a unique alternative to traditional kopi. This beverage demonstrates the kitchen’s commitment to both heritage and creative evolution.
Hor Ka Sai Iced (4.5/5) – $5 A creative blend of Milo and coffee offering refreshing novelty while maintaining traditional roots. This combination appeals to those seeking sweetened coffee alternatives and represents the inventive spirit within heritage cuisine.
Assam Laksa (4.2/5) – No price listed Bursting with robust flavors, this laksa showcases Great Nanyang’s commitment to authenticity. Julienne onions and cucumbers provide textural contrast and freshness, cutting through the rich broth. The distinguishing factor involves importing authentic thick rice noodles directly from Malaysia, ensuring the dish captures true Assam Laksa essence. This dedication to traditional ingredients differentiates the preparation from simplified versions.
Dry Mee Siam with Sambal Prawn Petai (3/5) – $10.90 The dish presents mixed results—while flavorful overall, it errs toward the lighter side compared to traditional Mee Siam expectations. The missing intensity of dried shrimp and characteristic tanginess slightly diminishes the experience. However, the prawns and petai prepared in fragrant, delightful sambal sauce elevate the dish considerably, adding memorable aromatic and spicy dimensions that partially compensate for lighter broth.
Nasi Kukus (3/5) – $8.90 This plate offers enticing elements including flavourful fried chicken pieces, sunny-side-up fried egg, crunchy peanuts, and zesty sambal atop coconut-infused rice. The rice demonstrates beautiful coconut infusion adding aromatic depth. However, the chicken, while flavorful, lacks optimal moisture and tenderness. The complementary combination of aromatic rice, crispy chicken, and spicy sambal creates satisfying textural and flavor layers despite the chicken’s slightly dry nature.
Curry Chicken (4.2/5) – $6.90 Malaysian-style curry infused with Indian spices features chunky, tender chicken pieces swimming in flavorful gravy. The balance between Malaysian and Indian spice profiles creates complexity, with the chicken’s tenderness ensuring satisfying mouthfeel. This a la carte option represents excellent value for quality execution.
Prawn Paste Chicken Wings (4/5) – $6.90 for 4 pieces These wings showcase crispy exteriors juxtaposed with juicy, prawn-infused interiors. The belacan (shrimp paste) coating provides distinctive umami and briny notes elevating simple wings to sophisticated bar bites.
Signature Hainanese Chicken Cutlet (3.8/5) – $15.90 Despite its unassuming appearance, this dish represents careful preparation. The chicken receives extensive marination rendering it exceptionally tender and juicy. A delectable butter-based sauce enhances complexity, adding richness without overwhelming the delicate chicken. This signature item justifies its premium pricing through superior technique and ingredient handling.
Cooking Methods & Techniques
Great Nanyang emphasizes traditional kopitiam cooking including braising, dry stir-frying, steaming (as in Nasi Kukus), and careful meat preparation. The kitchen prioritizes ingredient quality and proper seasoning over complex techniques, allowing natural flavors to shine.
Pricing & Value
Breakfast items range from $2.50-$4.80, beverages $5-$5.90, and main dishes $8.90-$15.90. This represents exceptional value for quality, authentic cuisine. The budget-friendly pricing aligns with kopitiam traditions while maintaining high standards.
Practical Information
Location: 5 Craig Road, Singapore 089665
Contact: Facebook and Instagram presence; no phone number listed in document
Hours: Daily 7:30am-8:30pm
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)
Directions:
- From Tanjong Pagar: Exit A, walk to Orchid Hotel, proceed to Tanjong Pagar Road, cross and walk to Craig Road (~6 minutes)
- From Maxwell: Exit 3, cross road, walk to Duxton Road, turn right onto Craig Road (~5 minutes)
Parking: Limited on-street parking; public car parks nearby in Tanjong Pagar area
Reservation: Not required; casual walk-in establishment
Seating Capacity: Moderate; suitable for individuals, small groups, and families
Delivery Options
The document does not specify delivery options. However, given the establishment’s kopitiam format and food freshness requirements (especially for toasted items and hot dishes), delivery appears not to be offered. The experience emphasizes in-person dining and immediate consumption.
Dietary Accommodations
No specific information provided. Many items can likely accommodate dietary preferences upon request given the traditional cooking approach. Recommend contacting via social media regarding allergies or restrictions.
Overall Assessment
Great Nanyang Heritage Cafe successfully preserves Malaysian and Singaporean kopitiam culture while maintaining accessibility for new generations. Keith’s passion translates into authentic recipes, quality ingredients (notably the Malaysian noodle imports), and genuine hospitality. The menu balances traditional heritage with creative offerings, successfully attracting both nostalgia-driven diners and adventurous newcomers. Exceptional value, accessible pricing, and consistent quality make this a must-visit establishment for understanding Singapore-Malaysian food heritage. Best visited for breakfast or casual meals celebrating simple, well-executed comfort food.
3. Irvin’s Live Seafood House @ Upper Thomson Road
Overview
Irvin’s Live Seafood House represents a relocated and expanded evolution of the formerly established Irvin’s Seafood Cze Char, which previously operated at the junction of Zion Road and River Valley Road. Reopened on December 1, 2011, at No. 4 Jalan Leban, Upper Thomson Road, the new location offers significantly increased space, air-conditioning, live seafood aquariums, and private VIP dining rooms. The restaurant specializes in fresh seafood prepared with distinct signature sauces and techniques, particularly the restaurant owner’s signature “Damn Good Pork” and specialty “Salted Egg Crab.”
Ambience & Setting
The new Upper Thomson Road location dramatically improves upon the original shophouse setting. The expanded space provides comfortable dining without crowding, while air-conditioning ensures pleasant year-round experience. Live aquariums positioned at the restaurant’s rear showcase fresh crabs and fish, creating visual interest and transparency regarding ingredient freshness. The restaurant maintains a casual, unpretentious atmosphere aligned with traditional Chinese seafood restaurant culture, emphasizing food quality over decorative ambience.
The facility includes two VIP rooms designed for intimate or private gatherings, accommodating groups of eight or more patrons. These spaces provide cozy, exclusive dining environments ideal for celebrations, business meetings, or family occasions.
Chef & Culinary Philosophy
The restaurant is owned and managed by an Indonesian foodie with extensive culinary passion. The owner’s background and personal preferences deeply influence the menu and operational philosophy. His personality manifests in naming conventions—for instance, the owner’s absolute favorite dish, Butter Pork Ribs, received the menu title “Damn Good Pork,” reflecting his enthusiastic description of delicious food using the Indonesian term “ganteng” (literally meaning handsome). This casual, approachable naming convention demonstrates the owner’s personality-driven approach to hospitality and reveals his infectious enthusiasm for quality food.
Menu & Dining Concept
Irvin’s menu emphasizes fresh seafood and signature meat preparations, with particular focus on distinctive sauces and cooking techniques. The menu is organized by protein categories: seafood (crabs, fish), meats (pork, chicken), vegetables, and specialty sides. The restaurant encourages customization and offers items not listed on the standard menu that can be requested directly from staff. Menu items are priced per portion size (small, medium, large), with pricing varying based on weight, particularly for crustaceans and larger fish.
Signature Dishes & Analysis
Salted Egg Yam Chips (4.2/5) – $9.80 Thin-sliced yam coated with rich salted egg sauce delivers addictive appeal. Compared to traditional potato chips, yam provides firmer texture and more satisfying crunch. The “shiok” (delightful) crackling crisp sensation accompanies each bite. Chilli padi and curry leaves provide extra punch, adding complexity to the straightforward preparation. This appetizer exemplifies the restaurant’s skill with sauces and ingredient selection.
Balachan Crab (3.8/5) – $19.90 (small), $29.90 (medium), $48/kg (large) This drier-style balachan crab preparation features abundant fried shallots and curry leaves creating unique spicy-salty combination. While pleasant and flavorful, the execution doesn’t achieve spectacular results, suggesting the preparation, though competent, represents more standard belacan technique rather than signature innovation.
Salted Egg Crab (4.5/5) – $23.90 (small), $33.90 (medium), $48/kg (large) This specialty represents Irvin’s true signature, prepared according to Chef Yap’s special recipe. Curry leaves integrated into the sauce provide extra kick and fragrance. The crab essentially swims in generous salted egg sauce, creating luxurious, creamy coating covering every portion. The preparation’s success has generated standalone business—the restaurant now sells bottled salted egg sauce ($12 per box, freshly made upon order) for customer home preparation. This dish exemplifies the restaurant’s signature sauce expertise and ingredient understanding.
Damn Good Pork / Butter Pork Ribs (4.2/5) – $12.80 (small), $18.80 (large) This is the owner’s absolute favorite dish, earning its playful menu moniker. Crispy pork ribs coat in savoury butter sauce creating remarkable depth and richness. Chilli padi and curry leaves provide characteristic extra punch. The preparation balances textural crispness with sauce richness, demonstrating technical competence. The owner’s personal endorsement reflects genuine passion for this signature creation.
Butter Chicken (4/5) – $15.80 (small), $20.80 (large) For patrons preferring poultry to pork, this alternative offers crispy exterior coating with identical butter sauce, chilli padi, and curry leaves. The chicken maintains excellent texture while absorbing sauce flavors effectively. This option demonstrates menu flexibility while maintaining signature preparation consistency.
Hot Plate Tofu with Special Minced Pork (4/5) – $12.80 Combines egg tofu with sweet and spicy minced pork sauce served on sizzling hot plate. The presentation methodology (hot plate service) enhances theatrical dining experience while maintaining optimal temperature. Customers can request non-spicy variations prepared with chicken instead. The sauce complexity and tofu texture pairing creates satisfying contrast.
Red Tilapia with Special Sauce (4.2/5) – $32 This unlisted menu item requires customer request, revealing the restaurant’s flexibility and chef’s confidence in off-menu preparations. Fresh red tilapia swims in chef’s special chilli bean paste sauce creating sweet and spicy flavor profile. The sauce demonstrates technical sauce preparation expertise, with layered complexity elevating simple fish preparation into memorable dish.
Claypot Pumpkin Prawns (4/5) – $13.80 (small), $22.80 (large) This preparation initially confused diners regarding sauce identification—the texture proved smoother than salted egg preparations though visually similar in appearance. The pumpkin sauce demonstrated surprising quality despite its subtle flavor profile. Chilli padi and curry leaves maintain signature technique consistency. Diners struggled to distinguish discrete pumpkin flavor among competing sauce elements, suggesting the pumpkin subtlety may underscore rather than lead the flavor profile.
Salted French Beans (4/5) – $10.80 (small), $15.80 (large) Finally providing vegetable accompaniment to numerous rich and creamy dishes, this preparation maintains commendable crunchiness throughout. Chilli padi, dried shrimps, and fried shallots complete the flavor profile creating light, delectable preparation. This side dish demonstrates the kitchen’s commitment to textural variety and palate relief alongside heavier main courses.
Cooking Methods & Techniques
Irvin’s emphasizes sauce preparation expertise through techniques including braising, stir-frying over high heat, hot plate sizzling service, and careful timing to maintain ingredient texture. The “salted egg” sauce represents the signature preparation distinguishing the restaurant—achieving balance between creaminess, richness, and egg flavor without overwhelming component proteins.
Pricing & Value
Appetizers range $9.80-$10.80, specialty crabs/seafood $19.90-$48/kg, meat dishes $12.80-$20.80, and fish preparations $32+. Pricing aligns with fresh seafood market rates while remaining reasonable for portions and quality. The specialty salted egg sauce’s standalone retail availability ($12/box) indicates high customer demand and perceived value.
Practical Information
Location: No. 4 Jalan Leban, Upper Thomson Road, Singapore 577548
Contact: +65 68365020; Facebook: facebook.com/irvinseafood; Website: irvins.com.sg
Hours: Daily 11am-11pm
Nearest MRT: Marymount (CC Line)
Directions: From Marymount MRT Exit A, walk toward Upper Thomson Road toward SPC Petrol Kiosk direction. Take bus 163, 167, 855, or 980 from Stop ID B53021, alight 7 stops later, and walk across the road (~15 minutes total)
Parking: On-street parking available; vehicle access to Jalan Leban
Reservations: Recommended for larger groups; essential for VIP room bookings (8+ persons)
Private Facilities: Two VIP rooms available for private events, meetings, celebrations
Capacity: Moderate to large; accommodates individual diners, small groups, and large celebrations
Delivery Options
The document does not specify delivery options. Given the emphasis on fresh live seafood and the importance of hot plate presentations and immediate sauce application, delivery appears unlikely. The dining experience emphasizes restaurant-based consumption where freshness, temperature, and presentation timing remain optimal.
Special Offerings & Promotions
At the time of the original review (July 2012), Irvin’s offered 10% discount to blog readers through July 31, 2012, with the promotion code “Singapore’s Most Handsome Restaurant” (referencing the owner’s “ganteng” terminology). Current promotions should be verified directly with the restaurant.
Dietary Accommodations
The restaurant offers flexibility with customization—non-spicy tofu preparations substitute chicken for minced pork, and unlisted menu items can be requested. This flexibility suggests willingness to accommodate dietary preferences, though specific restrictions should be confirmed directly with staff.
Overall Assessment
Irvin’s Live Seafood House successfully evolved from its original shophouse location into a modern, comfortable establishment maintaining strong culinary identity. The owner’s passionate, personality-driven approach translates into genuine hospitality and signature preparations, particularly the exceptional Salted Egg Crab and creative Damn Good Pork. Fresh ingredient sourcing (live seafood aquariums ensure transparency), sauce expertise, and signature preparations justify the premium pricing. The restaurant excels at delivering Chinese seafood house classics with consistent quality and approachable, welcoming atmosphere. Best suited for seafood enthusiasts seeking fresh preparations with distinctive signature sauces, group celebrations utilizing VIP rooms, and diners appreciating casual-yet-quality Chinese dining culture. The combination of fresh ingredients, signature sauce techniques, and personality-driven operations creates memorable experiences worth revisiting.
Comparative Analysis
Ambience Comparison
- BUTTER: Minimalist, industrial, sophisticated, technique-focused
- Great Nanyang: Nostalgic, cultural, casual, heritage-celebrating
- Irvin’s: Casual, unpretentious, lively, seafood-focused
Price Points
- BUTTER: Premium ($12-$28 per dish)
- Great Nanyang: Budget-friendly ($2.50-$15.90)
- Irvin’s: Mid-range to premium ($9.80-$48/kg)
Cuisine Style
- BUTTER: Modern European with French techniques
- Great Nanyang: Malaysian-Singaporean kopitiam heritage
- Irvin’s: Chinese seafood specialty with signature sauces
Best For
- BUTTER: Technique-focused fine dining experiences
- Great Nanyang: Authentic heritage cuisine and breakfast/casual dining
- Irvin’s: Fresh seafood, group celebrations, signature specialty sauces
Don’t miss out on this exciting new addition to Singapore’s dining landscape. Head down to Raffles City and discover your next favourite meal at The Food Place!
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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