A Comprehensive Review of Singapore’s Premier Australian Cafe-Grocer Experience
Surrey Hills Grocer’s fourth Singapore outlet at Raffles City represents a significant evolution of the Australian cafe-grocer concept. Opening in July 2023 at the heart of the city above City Hall MRT Station, this location distinguishes itself through an exclusive collaboration with MasterChef Singapore Season Two winner Derek Cheong, bringing a refined culinary perspective to their established farm-to-table philosophy. This comprehensive review examines the multifaceted appeal of this venue, from its distinctive ambience to its curated retail offerings and exceptional food program.
Ambience & Atmosphere
Location & Accessibility
Strategically positioned on the third floor of Raffles City Shopping Centre at 252 North Bridge Road, Surrey Hills Grocer benefits from exceptional connectivity. The location is directly above City Hall MRT Station, making it highly accessible for both business professionals and weekend brunch enthusiasts. The venue’s placement within Raffles City—a mixed-use development combining retail, office, and hotel components—ensures steady foot traffic throughout the day and creates a diverse customer base.
Operating daily from 10am to 10pm, the establishment caters to various dining occasions from mid-morning coffee meetings to evening dinners. However, potential diners should note that reservations are highly recommended, particularly during peak weekend brunch hours, as the ION Orchard branch has established a precedent for high demand that has carried over to this new location.
Interior Design & Spatial Experience
The Raffles City outlet embodies the contemporary Australian cafe aesthetic that has become synonymous with the Surrey Hills brand. The space seamlessly integrates three distinct zones: a retail grocery section showcasing artisanal products, a dedicated dessert counter featuring bomboloni and Nesuto cakes, and the main dining area where the all-day brunch menu comes to life.
The design philosophy emphasizes natural materials, with light wood furnishings creating warmth against clean white walls and strategic greenery placements that evoke the fresh, farm-to-table ethos central to the brand. Lighting plays a crucial role in defining the space—soft, natural-toned illumination during daytime transitions to warmer ambient lighting in the evening, creating an inviting atmosphere suitable for both casual meetings and relaxed dining.
The open layout allows diners to observe the kitchen operations, reinforcing transparency and the artisanal nature of food preparation. This visual connectivity between dining and preparation spaces aligns with the farm-to-table philosophy, allowing guests to witness the care taken in crafting their meals. The integration of the retail space within the dining environment creates a unique browsing experience, encouraging guests to explore curated grocery products before or after their meals.
Atmosphere & Service Culture
The atmosphere balances sophistication with approachability. Unlike overly formal fine dining establishments, Surrey Hills cultivates a relaxed yet refined environment where quality is paramount but pretension is absent. The service philosophy reflects Australian hospitality—friendly, efficient, and knowledgeable without being intrusive.
The acoustic environment merits attention; despite the open concept and potential for crowd noise during peak hours, the space maintains comfortable conversation levels. Background music tends toward contemporary acoustic and indie selections that complement rather than dominate the dining experience. The overall effect is an environment conducive to various occasions—from solo work sessions over coffee to celebratory group brunches.
Retail Grocery Products: The Curated Experience
The ‘grocer’ component of Surrey Hills Grocer extends beyond mere branding—it represents a carefully curated selection of artisanal products that reflect the establishment’s commitment to quality ingredients and sustainable sourcing. The retail section functions as both a shopping destination and an educational showcase, introducing customers to premium ingredients and specialty items that align with the cafe’s culinary philosophy.
Product Categories & Curation Philosophy
The retail selection spans several key categories, each reflecting the Australian and international artisan food movement. The product curation emphasizes authenticity, quality sourcing, and alignment with the farm-to-table principles that govern the cafe menu. Unlike conventional grocery retailers, Surrey Hills focuses on specialty items that tell a story—products from small-batch producers, sustainable sources, and makers who prioritize craft over mass production.
Artisanal Pantry Staples
The pantry section features premium oils, vinegars, and condiments sourced from both Australian producers and international artisans. These include cold-pressed extra virgin olive oils from small Mediterranean estates, aged balsamic vinegars, specialty salts, and gourmet preserves. Each product is selected to elevate home cooking, offering professional-quality ingredients typically found only in specialty food halls.
Particularly noteworthy are the selection of Australian honey varieties, showcasing the unique floral profiles of different regions, and imported pasta from heritage Italian producers. The emphasis on provenance and production methods educates consumers about the difference between commodity products and artisanal alternatives.
Coffee & Beverage Selection
Given the Australian cafe heritage, coffee occupies a prominent position in the retail offering. Whole bean and ground coffee from specialty roasters allows customers to recreate the Surrey Hills coffee experience at home. The selection typically includes both single-origin offerings and carefully crafted blends, with staff trained to guide customers based on brewing method preferences and flavor profiles.
Beyond coffee, the beverage section extends to premium teas, specialty drinking chocolates, and unique non-alcoholic beverages that reflect current wellness trends. The curation demonstrates awareness of diverse consumer preferences while maintaining quality standards across all offerings.
Baked Goods & Take-Home Items
The retail section integrates seamlessly with the cafe’s dessert program, offering take-home versions of popular items. The Sourbombe bomboloni mentioned in the venue feature represents the type of premium baked goods available for purchase. The Nesuto cake line offers outlet-exclusive flavors, with the Snickers Cake (S$14++) exemplifying the creative approach to familiar flavor profiles.
This allows customers to extend their Surrey Hills experience beyond the dining table, taking home desserts for special occasions or gifts. The presentation of these items emphasizes visual appeal, with elegant packaging that reinforces the premium positioning while remaining environmentally conscious.
Specialty Ingredients & Hard-to-Find Items
The grocer component serves as a valuable resource for home cooks seeking ingredients used in the cafe menu. This might include specialty grains like the quinoa rice featured in the Barramundi dish, unique spice blends, or premium dairy products. The availability of these items encourages customers to experiment with recreating restaurant-quality dishes at home while supporting the sustainable sourcing ethos.
Retail Experience & Value Proposition
The retail section functions as more than a revenue stream—it serves as an extension of the brand’s educational mission. Staff members are trained to discuss product origins, suggest pairings, and offer preparation advice. This consultative approach transforms grocery shopping from a transactional experience into an opportunity for culinary discovery.
Pricing reflects the premium nature of the products, with items positioned at the higher end of the market. However, the value proposition lies not in competitive pricing but in curation quality, product authenticity, and the assurance of ethical sourcing. For customers aligned with the farm-to-table philosophy and willing to invest in quality ingredients, the retail section offers convenience and discovery in equal measure.
The integration of retail within the dining space creates a natural customer journey—diners impressed by their meal can immediately purchase ingredients or related products, while shoppers browsing the retail selection may be enticed to stay for a meal. This synergy between cafe and grocer represents a sophisticated approach to hospitality that maximizes customer engagement and loyalty.
Food Highlights: A Culinary Journey
The Raffles City menu represents Surrey Hills Grocer’s most ambitious culinary program to date, distinguished by the creative input of MasterChef Singapore winner Derek Cheong. The collaboration elevates the all-day brunch format beyond standard cafe fare, introducing sophisticated techniques and flavor combinations while maintaining the accessibility and comfort that define successful brunch dining.
All-Day Brunch: Elevated Classics
Turkish Brunch Platter (S$24++): Mediterranean Abundance
The Turkish Brunch Platter showcases Surrey Hills’ ability to transport diners beyond the typical Australian cafe repertoire. This generous assembly features house-made hummus and baba ganoush, both prepared with attention to authentic technique and flavor balance. The herb yoghurt provides cooling contrast, while crispy falafel add textural variety.
Marinated tomatoes bring brightness and acidity, complemented by creamy avocado and toasted garlic pita that serves as both utensil and component. At S$24++, the platter offers substantial value, functioning effectively as a shareable starter or satisfying vegetarian main. The dish demonstrates the kitchen’s competence with Middle Eastern flavors while fitting comfortably within the brunch format.
Crab Avo (S$28++): Chef Derek’s Luxurious Signature
Among Chef Derek Cheong’s contributions, the Crab Avo stands out as exemplary of his refined approach to familiar formats. Built on a foundation of toasted sourdough, the dish layers house-made guacamole with generous portions of fresh crabmeat enhanced by kelp aioli—a sophisticated umami addition that elevates the seafood’s natural sweetness.
The accompaniment of creamy, buttery scrambled eggs pushes the dish into decadent territory. The eggs are prepared with obvious care, achieving the custardy consistency that distinguishes restaurant-quality preparation from home cooking. The combination of rich crab, avocado, and eggs creates an undeniably indulgent experience—this is comfort food executed at a premium level.
The S$28++ price point positions this firmly in the premium brunch category, but the quality and quantity of crabmeat, combined with the thoughtful flavor development, justifies the investment for seafood enthusiasts and special occasion diners.
Pastrami Egg Benedict (S$29++): Innovation Meets Tradition
The Pastrami Egg Benedict reimagines the brunch staple with bold ingredient substitutions that demonstrate culinary confidence. House-made beef pastrami replaces traditional ham or bacon, bringing deeper, more complex flavors through the curing and seasoning process. The pastrami’s tender texture and seasoned profile create a more interesting foundation than conventional eggs benedict preparations.
The purple cabbage and apple sauerkraut slaw introduces welcome acidity and crunch, cutting through the richness while adding visual appeal through its vibrant color. This element shows Germanic influence, creating an intriguing fusion with the classic French-American eggs benedict format.
Perhaps most importantly, the parsley hollandaise sauce demonstrates restraint—described as ‘considerably less jelak’ (less cloying) than typical versions. The herb addition brings freshness while maintaining the essential emulsion character. Perfectly poached eggs with vibrant orange yolks complete the dish, their liquid centers providing the final sauce element. At S$29++, this represents the premium end of brunch pricing but offers genuine innovation rather than mere ingredient substitution.
Mains: Farm-to-Table Philosophy in Action
Barramundi (S$38++): Sustainable Seafood Excellence
The Barramundi dish embodies Surrey Hills Grocer’s farm-to-table commitment through its use of locally farmed fish. This sustainable sourcing choice supports regional aquaculture while ensuring freshness and traceability—values increasingly important to conscious consumers.
Chef Derek’s seafood expertise shines in the dish’s construction. The barramundi fillet is presented alongside burnt cauliflower, which provides deep, caramelized flavors and textural contrast. Quinoa rice offers nutritious substance while absorbing the lightly spiced coconut broth that unifies the components.
The coconut broth deserves particular praise—described as ‘super tasty’ with light spicing that enhances rather than overwhelms the delicate fish. This careful balance reflects sophisticated technique, creating a dish that satisfies without heaviness. At S$38++, the Barramundi represents a premium price point, but the sustainable sourcing, quality preparation, and thoughtful composition justify the cost for diners prioritizing both flavor and ethics.
Sides: Elevated Accompaniments
Tater Tots (S$18++): Japanese-Inspired Indulgence
The Tater Tots exemplify how premium ingredients and technique can transform humble comfort food. House-made mentaiko mayo is drizzled over crispy tots, then torched to create caramelization and textural complexity. The finishing touches—shredded nori, bonito flakes, and tobiko—introduce Japanese flavors and umami depth.
At S$18++, this side dish commands attention through both pricing and execution. The cost reflects the quality ingredients (tobiko, fresh bonito) and labor-intensive preparation. For tables sharing multiple dishes, the Tater Tots provide addictive contrast and demonstrate the kitchen’s willingness to apply serious technique to playful formats.
Desserts: Pastry Innovation
The dessert program, developed by ex-Antoinette chef-owner Pang Kok Keong, brings fine dining pastry expertise to the cafe format. All three signature desserts demonstrate technical skill and creative vision, offering experiences beyond standard cafe sweets.
‘Banana Bread’ (S$18++): Deconstructed Comfort
The quotation marks around ‘Banana Bread’ signal this dessert’s departure from expectation. Rather than a simple loaf, the dish incorporates sea salt butterscotch caramel, fruit cream, crème Chantilly, and vanilla bean ice cream. This deconstructed approach takes familiar flavors and reimagines their presentation and textural interplay, creating a dessert that honors the banana bread concept while transcending it.
Double Fried Donut French Toast (S$22++): Textural Innovation
The Double Fried Donut French Toast represents genuine innovation in the crowded French toast category. The double frying technique creates exceptional textural contrast—crispy exterior yielding to soft interior. Pistachio praline provides nutty richness and sophisticated flavor complexity that elevates the dish beyond typical French toast accompaniments. This dessert demonstrates how technical skill can transform familiar formats into memorable experiences.
Mochi Egglet Waffle (S$26++): Cross-Cultural Fusion
The Mochi Egglet Waffle takes the beloved Hong Kong-style egglet waffle and introduces Japanese mochi texture for enhanced chewiness. Served with warm chocolate sauce, the dessert creates textural and temperature contrasts that engage multiple senses. At S$26++, this represents the premium end of dessert pricing, but the novelty factor and successful execution of the challenging mochi-waffle hybrid justify the cost for adventurous diners seeking unique experiences.
Beverages: Beyond Coffee
Coral Latte (S$7.50++): Family-Friendly Whimsy
The Coral Latte demonstrates Surrey Hills’ attention to diverse customer needs, particularly families with children. This blue pea-infused milk drink creates visual spectacle with its striking color and multi-colored marshmallow garnish. While positioned as a children’s beverage, the use of blue pea (butterfly pea flower) introduces a natural ingredient with cultural significance in Southeast Asian beverages, showing thoughtfulness even in playful offerings. The reasonable S$7.50++ pricing makes this an accessible option for parents seeking alternatives to standard milk drinks.
Specialties & Unique Selling Propositions
Outlet-Exclusive Menu Collaboration
The Raffles City location’s defining specialty is its exclusive menu developed in collaboration with MasterChef Singapore Season Two winner Derek Cheong. This partnership strategy differentiates the outlet from other Surrey Hills locations, creating destination appeal for customers willing to travel specifically for these unique offerings.
Chef Derek’s contributions—particularly the Crab Avo and Barramundi—reflect his seafood expertise and refined palate. His involvement brings credibility and culinary ambition to the menu, elevating it beyond typical cafe fare while maintaining accessibility. This collaboration model allows Surrey Hills to innovate while preserving brand consistency across locations, as each outlet can develop its own culinary identity within the established framework.
Farm-to-Table & Sustainable Sourcing
Surrey Hills Grocer champions farm-to-table dining as a core value, not merely a marketing position. The use of locally farmed barramundi exemplifies this commitment, supporting regional aquaculture while ensuring product traceability and freshness. This sustainable sourcing philosophy extends throughout the menu, influencing ingredient selection and supplier relationships.
The integration of this philosophy into the retail grocery section creates coherence between dining and shopping experiences. Customers can observe the quality standards in their meals and then purchase similarly sourced products to replicate these values at home. This educational approach distinguishes Surrey Hills from competitors who may claim sustainability without demonstrating it throughout their operations.
Pastry Program with Fine Dining Pedigree
The involvement of ex-Antoinette chef-owner Pang Kok Keong in developing the dessert program represents another significant specialty. Antoinette built its reputation on French pastry excellence, and Pang’s expertise elevates Surrey Hills’ sweet offerings beyond standard cafe desserts. The three signature desserts show technical sophistication and creative vision, offering experiences typically found in dedicated patisseries rather than all-day cafes. This multi-chef collaboration strategy—Derek Cheong for savory dishes, Pang Kok Keong for desserts—demonstrates Surrey Hills’ commitment to culinary excellence across all menu categories.
Cafe-Grocer Hybrid Model
The cafe-grocer hybrid model itself represents Surrey Hills’ most fundamental specialty. This format, less common in Singapore’s competitive F&B landscape, creates multiple customer touchpoints and revenue streams while reinforcing brand values at every interaction. The model encourages longer dwell times as customers browse retail products, potentially increasing overall spending beyond the meal itself.
The integration feels organic rather than forced—retail products reflect the same quality and sourcing principles evident in the food menu, creating a coherent brand experience. This consistency builds trust and loyalty, as customers who appreciate the food naturally explore the retail offerings and vice versa.
Outlet-Exclusive Retail Products
The Surrey Hills-exclusive flavors of Nesuto cakes, such as the Snickers Cake, create retail specialties that drive repeat visits and gift purchases. These exclusive offerings complement the unique menu items, giving customers multiple reasons to choose Raffles City over other Surrey Hills locations. The Sourbombe bomboloni similarly provides a distinctive take-home option that extends the Surrey Hills experience beyond the dining table.
Conclusion: A Refined Evolution
Surrey Hills Grocer Raffles City represents a sophisticated evolution of the Australian cafe-grocer concept in Singapore. Through strategic chef collaborations, thoughtful spatial design, curated retail offerings, and unwavering commitment to quality sourcing, the establishment distinguishes itself in a competitive market saturated with brunch options.
The venue successfully balances multiple identities—cafe, grocery, gift destination, and culinary showcase—without losing coherence. Each component reinforces the others: exceptional food builds trust that extends to retail purchases; quality grocery products educate customers about the ingredients in their meals; the curated environment creates an experience that transcends mere dining.
The pricing positions Surrey Hills firmly in the premium segment, with mains ranging from S$24++ to S$38++ and desserts from S$18++ to S$26++. These prices reflect the quality ingredients, chef expertise, sustainable sourcing, and central location. For budget-conscious diners, the investment may seem steep; for those prioritizing quality, ethics, and experience, the value proposition holds.
The collaboration with Chef Derek Cheong brings genuine culinary innovation to the brunch format, moving beyond the avocado toast clichés that have come to define the category. His seafood expertise and refined technique elevate dishes like the Barramundi and Crab Avo into memorable experiences that justify repeat visits.
The dessert program, guided by Pang Kok Keong’s fine dining pastry background, ensures that the sweet conclusion matches the savory courses in ambition and execution. The willingness to experiment with formats like the Double Fried Donut French Toast and Mochi Egglet Waffle demonstrates confidence and creativity.
For customers seeking a comprehensive experience that engages multiple senses, educates about quality ingredients, supports sustainable practices, and delivers exceptional food in a thoughtfully designed environment, Surrey Hills Grocer Raffles City succeeds admirably. The venue offers not just a meal, but an immersion in the farm-to-table philosophy executed with Australian hospitality and Singaporean culinary ambition.
Essential Information
| Location | 252 North Bridge Road, #03-42, Raffles City, Singapore 179103 |
| Operating Hours | Daily 10:00 AM – 10:00 PM |
| Price Range | S$24++ to S$38++ (mains), S$18++ to S$26++ (desserts) |
| Cuisine Type | Australian cafe, All-day brunch, Farm-to-table |
| Halal Status | Not halal-certified |
| Reservations | Highly recommended, especially weekends |
| Specialties | Chef Derek Cheong collaboration, Locally farmed barramundi, Ex-Antoinette pastry chef desserts, Outlet-exclusive menu items |