The Masses @ The Capitol Kempinski - Maxthon

Restaurant Overview

The Masses brings Chef Dylan’s signature bold, playful approach to French-Asian fusion dining in the heart of Singapore’s Capitol Kempinski. This festive season, the restaurant showcases its creative edge with a special Christmas and New Year menu that balances familiar comforts with unexpected flavour combinations.

Ambience & Setting

Located in the historic Arcade @ The Capitol Kempinski building, The Masses offers diners a sophisticated yet approachable dining environment. The space combines the grandeur of its heritage location with a contemporary, casual-fine dining atmosphere that feels suitable for both festive celebrations and intimate gatherings. The restaurant’s modern interior creates a lively backdrop for Chef Dylan’s colourful, conversation-starting dishes.

Ambience Highlights:

Heritage building with modern interior design
Casual-fine dining atmosphere
Perfect for festive group gatherings
Conveniently located near City Hall MRT (5-minute walk)
Accommodates both lunch and dinner service

The Festive Menu Experience

7-Course Chef Menu ($68.90 per pax)

The menu unfolds as a journey through French techniques with bold Asian influences, showcasing Chef Dylan’s willingness to experiment with unexpected ingredient pairings.

Festive Beverages

The Jingle Juice

Rating: 3/5

A cheerful cranberry-apple mocktail brightened with lime and mint, available by glass ($7.90) or jug ($17.90).

Drink Traits:

Refreshing and vibrant
Non-alcoholic option
Bright red color perfect for festive occasions
Light, fruity profile
Ideal for daytime celebrations

The Grinch

Rating: 3/5

A melon-liqueur and Prosecco cocktail in sparkling green, available by glass ($18) or jug ($49.90).

Drink Traits:

Visually striking presentation
Sparkling and celebratory
Flavor slightly muted compared to appearance
Melon-forward with prosecco effervescence

Appetizers & Breads

Home Made “Rainbow” Brioche

Rating: 4/5

Dish Analysis: This warm, crusty brioche arrives speckled with pecans and prunes, creating textural interest and depth. The bread is slightly dense but immensely satisfying, especially when paired with the accompanying umami butter.

Dish Traits:

Texture: Crusty exterior, slightly dense crumb
Temperature: Served warm
Sweetness: Subtle from prunes
Nuttiness: Pecans provide crunch and earthy notes
Enhancement: Umami butter elevates the experience

Key Features:

Freshly baked in-house
Balance of sweet (prunes) and savory (umami butter)
Substantial enough to be satisfying without being heavy

Louis Oyster

Rating: 3.8/5

Dish Analysis: A fresh oyster topped with Bloody Mary elements, lime, and rimmed with smoked chili salt creates an interesting play on the classic cocktail.

Dish Facets:

Acidity: Lime and tomato provide brightness
Spice: Smoked chili salt adds subtle heat
Brininess: Fresh oyster base
Complexity: Multiple flavor layers, though subtle

Flavor Profile:

Light and refreshing
Bloody Mary-inspired savory notes
Gentle heat rather than aggressive spice

Gougeres

Rating: 3/5

Dish Analysis: French choux pastry puffs stuffed with black truffle, finished with melted comté cheese and kumquat.

Dish Essences:

Aromatic truffle presence
Comté provides nutty, savory depth
Kumquat adds unexpected citrus note
Visually adorable presentation
Flavor intensity milder than expected given premium ingredients

Starters

Wagyu Beef Tartare

Rating: 3.5/5

Dish Analysis: Raw wagyu beef tartare elevated by the clever addition of nashi pear, creating an East-meets-West flavor profile.

Dish Traits:

Texture: Smooth beef contrasted with crisp pear
Sweetness: Gentle from nashi pear
Richness: Marbled wagyu provides luxurious mouthfeel
Balance: Asian pear cuts through beef richness
Innovation: Unexpected pairing that works

Cooking Philosophy: The dish demonstrates Chef Dylan’s approach to fusion – using Asian ingredients (nashi pear) to complement and balance Western preparations (French-style tartare). The pear adds both textural crunch and subtle sweetness without overpowering the quality beef.

Key Features:

Premium wagyu beef
Creative use of nashi pear for balance
Demonstrates textural awareness
Approachable introduction to raw beef for those hesitant about tartare

Kawaebi Pasta

Rating: 4.2/5 ⭐ HIGHLY RECOMMENDED

Dish Analysis: This standout starter packs incredible “prawn mee” umami through Penang laksa prawn stock, minced pork, confit lemon, kawaebi shrimp, and tiger prawn. The secret weapon: pork lard hidden within.

Dish Facets:

Umami: Intensely savory from prawn stock and pork lard
Seafood: Multiple prawn elements (stock, kawaebi, tiger prawn)
Richness: Pork lard adds depth and luxurious mouthfeel
Acidity: Confit lemon provides brightness
Complexity: Laksa influences meet Italian pasta

Flavor Profile: This dish exemplifies successful fusion cuisine. The Penang laksa prawn stock base brings Southeast Asian depth to an Italian pasta format, while the undisclosed pork lard creates an addictive richness that makes the dish memorable.

What Makes It Work:

Layered umami from multiple sources
Balance between richness (pork lard) and brightness (lemon)
Textural variety from different prawn preparations
Familiar comfort food reimagined

Cooking Technique Notes:

Laksa stock requires long simmering to develop depth
Confit lemon preserves acidity while softening texture
Pork lard must be rendered properly to add richness without greasiness
Multiple prawn preparations showcase versatility

Foie Gras (+$15 supplement)

Rating: 4.2/5 ⭐ RECOMMENDED UPGRADE

Dish Analysis: A generous portion of seared foie gras accompanied by cranberry mostarda, petite apple, and poultry jus.

Dish Essences:

Luxury: Generous portioning of premium ingredient
Richness: Luscious, buttery foie gras
Sweetness: Cranberry mostarda provides festive sweetness
Acidity: Apple and cranberry cut through richness
Savory depth: Poultry jus grounds the dish

Balance Strategy: The dish demonstrates classical French technique in balancing rich foie gras with acidic and sweet elements. Cranberry mostarda serves double duty – adding festive seasonal flair while providing necessary acidity to cut through the liver’s richness.

Worth the Upgrade:

Significantly more indulgent than standard starters
Festive cranberry elements tie into seasonal theme
Generous portioning justifies supplement cost
Classical preparation with seasonal twist

Main Courses

Duo Irish Duck

Rating: 3.8/5

Dish Analysis: Two preparations of Irish duck – confit and seared breast – served with carrot-tangerine purée and purple cabbage purée.

Dish Traits:

Dual preparation: Confit (rich, tender) and breast (lean, slightly gamey)
Flavor: Well-executed but slightly gamey for some palates
Accompaniments: Carrot-tangerine purée bright and successful; purple cabbage less cohesive
Recommendation: Duck enjoyed on its own is preferable

Cooking Techniques:

Duck Confit: Long, slow cooking in duck fat creates tender, flavorful meat
Duck Breast: Seared to maintain moisture while achieving crispy skin
Purées: Smooth, refined textures showcase French technique

Flavor Analysis: The carrot-tangerine purée successfully complements the duck with its bright, citrusy notes. However, the purple cabbage purée doesn’t integrate as seamlessly, suggesting the duck’s natural flavors shine brightest without excessive accompaniment.

Halibut

Rating: 4/5 ⭐ TABLE FAVORITE

Dish Analysis: A moist halibut fillet sitting atop a luxurious shellfish fondue creates an elegant, refined main course.

Dish Facets:

Seafood: Clean-tasting, delicate halibut
Luxury: Rich shellfish fondue base
Texture: Moist fish contrasts with creamy fondue
Balance: Elegant restraint in seasoning
Refinement: Demonstrates classical French technique

What Makes It Exceptional: The hidden shellfish fondue underneath the halibut creates a delightful discovery – diners first taste the clean fish, then encounter the rich, oceanic fondue. This layering of flavors and textures shows thoughtful composition.

Cooking Philosophy: This dish represents restrained elegance – allowing quality ingredients to shine rather than overwhelming with complexity. The halibut’s moisture and delicate flavor pair perfectly with the concentrated shellfish essence in the fondue.

Why It’s a Standout:

Return-worthy dish according to reviewer
Perfect balance of richness and delicacy
Sophisticated without being fussy
Showcases quality seafood preparation

Recommended For:

Seafood lovers
Those preferring refined, elegant dishes
Diners seeking lighter main courses
Anyone wanting restaurant-quality fish at home (though the shellfish fondue would be challenging to replicate)

Wagyu Petite Tender (+$15 supplement)

Rating: 4/5 ⭐ RECOMMENDED UPGRADE

Dish Analysis: Fork-tender wagyu beef accompanied by the much-talked-about potato pavé and miso aubergine purée.

Dish Traits:

Beef: Fork-tender, premium wagyu cut
Star component: Potato pavé (described as addictive and irresistible)
Enhancement: Miso aubergine adds depth
Note: Aubergine purée doesn’t particularly enhance the wagyu itself

The Potato Pavé – Scene Stealer: This layered potato preparation represents hours of precise work:

Multiple thin potato layers
Butter and seasoning between each layer
Compressed and baked until crispy outside, creamy inside
Rich, indulgent, and technically impressive
Worth ordering the dish for this component alone

Dish Essences:

Luxury: Premium wagyu beef justifies supplement
Technique: Potato pavé demonstrates kitchen skill
Asian influence: Miso aubergine purée
Richness: Multiple indulgent components

Balance Consideration: While the miso aubergine purée adds interesting depth, it doesn’t necessarily elevate the wagyu itself. This suggests the beef and potato pavé form a complete pairing on their own.

Palate Cleanser

Blood Orange Granita

Rating: 3.8/5

Dish Analysis: A refreshing interlude between main courses and desserts, reminiscent of refined mango-pomelo dessert. Combines mango sorbet with pomelo segments.

Dish Facets:

Temperature: Ice-cold, refreshing
Texture: Granular ice crystals from granita
Sweetness: Balanced with citrus acidity
Purpose: Cleanses rich flavors from previous courses
Cultural reference: Echoes Asian dessert traditions

Function: This course demonstrates understanding of menu pacing – after rich mains, the palate needs refreshment before moving to sweet desserts. The citrus-forward profile cuts through lingering fat and prepares taste buds for what’s next.

Desserts

Chestnut Crème Caramel

Rating: 3/5

Dish Analysis: Chestnut ice cream, gingerbread spice, and spiced honey beneath a crème brûlée top.

Dish Traits:

Temperature contrast: Cold ice cream with caramelized sugar
Seasonal spices: Gingerbread and honey evoke holidays
Individual elements: Each component enjoyable alone
Harmony issue: Flavors don’t integrate as seamlessly as expected
Chestnut: Earthy, nutty flavor profile

Analysis of Disharmony: While each element demonstrates technical skill (smooth ice cream, proper crème brûlée caramelization, balanced spicing), they compete rather than complement. The chestnut’s earthiness, gingerbread’s warmth, and honey’s floral sweetness create crowding rather than complexity.

Potential for Improvement: Simplifying to fewer components or adjusting spice levels might allow the chestnut flavor to shine more prominently while maintaining festive character.

Truffle & Tulakalum

Rating: 3/5

Dish Analysis: An undeniably unique dessert featuring truffle ice cream, Valrhona dark chocolate ganache, and chocolate mousse.

Dish Facets:

Uniqueness: Heavy truffle focus in dessert format (unusual)
Chocolate: Valrhona dark chocolate provides quality, richness
Issue: Truffle ice cream slightly oily (likely from truffle oil)
Success: Ganache and mousse well-executed
Boldness: Polarizing flavor combination

Flavor Analysis: Truffle in dessert represents Chef Dylan’s willingness to push boundaries. While the chocolate components succeed on technical merit, the truffle oil in the ice cream creates textural issues that detract from the overall experience.

For Adventurous Diners: This dessert appeals to those seeking unconventional flavor combinations and who appreciate truffle’s earthy, pungent character even in sweet applications.

Dish Analysis: Chef Dylan’s Cooking Philosophy

Signature Approaches Observed:

1. Bold Fusion Chef Dylan confidently bridges French technique with Asian ingredients and flavors. Rather than timid fusion, dishes commit fully to both influences (Kawaebi Pasta, Wagyu Beef Tartare with nashi pear).

2. Unexpected Pairings The menu consistently surprises – truffle in gougeres with kumquat, duck with carrot-tangerine, truffle ice cream with chocolate. Some succeed more than others, but the willingness to experiment creates memorable dining.

3. Textural Awareness Multiple dishes showcase attention to texture: crusty brioche with creamy butter, crisp pear against smooth tartare, crunchy potato pavé contrasting tender wagyu.

4. Umami Layering Several dishes (Kawaebi Pasta, shellfish fondue, miso aubergine) demonstrate sophisticated umami building through stocks, fermented ingredients, and careful reduction.

5. Playful Presentation Colorful, visually striking presentations (Rainbow Brioche, The Grinch cocktail) signal the restaurant’s fun, approachable personality despite technical prowess.

Menu Value Analysis

7-Course Chef Menu ($68.90 per pax)

What You Get:

Festive beverages (additional cost)
Trio of breads and snacks
Choice of 4 starters
Choice of 3 mains (with upgrade options)
Palate cleanser
Choice of 2 desserts

Value Proposition: At under $70 per person for seven courses, this represents solid value for:

Variety and choice within the tasting format
Premium ingredients (wagyu, foie gras available)
Heritage location dining
Festive, seasonal menu
Technical French preparations

Supplements:

Foie Gras: +$15 (recommended – generous portion)
Wagyu Petite Tender: +$15 (recommended – includes notable potato pavé)

Overall Value Rating: Strong The base menu offers enough variety and quality to satisfy, while supplements provide clear upgrades for special occasions without being prohibitively expensive.

Alternative Menu Options

10-Course Communal Menu ($68.90 per pax, minimum 3 pax)

Same price point as 7-course menu
Designed for sharing and group dining
Minimum 3 diners required
Ideal for festive gatherings where variety trumps individual choice

2-Course Lunch Menu (from $30.90 per pax)

More accessible price point
Daytime dining option
Good for casual celebrations or business lunches
Abbreviated experience of Chef Dylan’s style

Recommended Ordering Strategy

Must-Order Dishes:

Kawaebi Pasta – Standout starter with incredible umami
Halibut – Table favorite, elegant and balanced
Home Made Rainbow Brioche – Excellent bread course
Blood Orange Granita – Perfect palate cleanser

Worth the Upgrade:

Foie Gras (+$15) – Generous, festive, well-executed
Wagyu Petite Tender (+$15) – Mainly for the legendary potato pavé

For Adventurous Diners:

Truffle & Tulakalum – Unique truffle dessert
Wagyu Beef Tartare – Interesting nashi pear pairing
Duo Irish Duck – If you enjoy gamey poultry

Consider Skipping:

Desserts are the weaker course overall – consider sharing one
The Grinch cocktail looks better than it tastes
Gougeres underwhelm given their premium ingredients

Cooking Techniques Showcased

French Classical Foundations:

Confit

Duck confit demonstrates long, slow cooking in fat
Creates tender, flavorful meat
Traditional preservation method adapted for luxury dining

Crème Brûlée

Sugar caramelization requires precise torching
Balance of creamy custard and brittle sugar top
Temperature management crucial

Choux Pastry (Gougeres)

Requires proper steam creation for puff
Precise egg incorporation
Delicate balance of crisp exterior and hollow interior

Tartare Preparation

Hand-cutting ensures proper texture
Seasoning balance critical
Temperature management (kept cold throughout)

Shellfish Fondue

Reduction of shellfish stock to concentrate flavor
Cream integration without breaking
Timing crucial to maintain proper consistency

Asian Influences:

Laksa Stock

Long simmering of prawn shells and aromatics
Layering of spices (galangal, lemongrass, chilies)
Balance of richness and heat

Miso Integration

Fermented ingredient adds umami depth
Must be incorporated carefully to avoid graininess
Balance of salt and fermented funk

Confit Lemon

Preservation technique from Middle East/North Africa
Long cooking in oil softens texture
Maintains acidity while adding complexity

Replicating Key Dishes at Home

Simplified Kawaebi Pasta Recipe

Difficulty: Advanced

For the Prawn Stock:

500g prawn shells and heads
2 stalks lemongrass, bruised
3 shallots, sliced
2 cloves garlic
1 thumb ginger
2 tbsp laksa paste
1L water
Salt to taste

For the Pasta:

200g fresh pasta (linguine or spaghetti)
150g minced pork
6-8 large prawns, peeled
50g dried shrimp (kawaebi)
2 tbsp pork lard or neutral oil
1 confit lemon, chopped (or fresh lemon zest)
Fresh herbs (cilantro, Thai basil)

Instructions:

Make Prawn Stock:
- Toast prawn shells in dry pan until fragrant
- Add aromatics, laksa paste, fry until fragrant
- Add water, simmer 45 minutes
- Strain and reduce by half
- Season with salt
Prepare Components:
- Soak dried shrimp in warm water 10 minutes
- Season and cook prawns, set aside
- Brown minced pork in pork lard
Assemble:
- Cook pasta until al dente
- Add pasta to pan with pork
- Add prawn stock (about 1/2 cup per serving)
- Add kawaebi, confit lemon
- Toss until pasta absorbs stock
- Top with cooked prawns
- Garnish with herbs

Key Tips:

Don’t skimp on the stock – this is where the umami comes from
Pork lard is crucial for authenticity (substitute with good olive oil if needed)
Balance acidity carefully – start with less lemon
Reduce stock enough that it coats pasta rather than pools

Potato Pavé (Simplified)

Difficulty: Intermediate

Ingredients:

1kg waxy potatoes (Yukon Gold or similar)
150g clarified butter
Salt and white pepper
Fresh thyme (optional)

Instructions:

Preparation:
- Peel potatoes
- Slice very thinly using mandoline (1-2mm)
- Pat completely dry
Layering:
- Line loaf pan with parchment
- Brush with clarified butter
- Layer potatoes, brushing each layer with butter
- Season every 3-4 layers with salt, pepper, thyme
- Press down firmly between layers
- Continue until pan is full
Cooking:
- Cover tightly with foil
- Weight down with another pan or weights
- Bake at 180°C for 90 minutes
- Cool completely (preferably overnight, weighted)
- Unmold and slice
Finishing:
- Cut into portions
- Pan-fry in butter until golden and crispy on both sides
- Season with flaky salt

Key Tips:

Uniform slicing is crucial for even cooking
Don’t skip the pressing – this creates the characteristic layered texture
Cooking overnight under weight improves texture
Can be made 2-3 days ahead

Delivery & Takeaway Options

Note: Based on the restaurant type and location, delivery information should be verified directly with The Masses.

Likely Availability:

High-end restaurants at The Capitol Kempinski typically don’t offer delivery for degustation menus
Festive tasting menus require precise timing and plating
Some components (granita, ice cream, crispy elements) don’t travel well

Alternative Options:

Dine-In Recommended – Full experience as intended
À La Carte Possibilities – Some individual dishes might be available for takeaway
Lunch Menu – 2-course lunch may have takeaway options
Call Ahead – Contact restaurant at +65 6518 4988 to inquire

Third-Party Delivery Platforms: Check Deliveroo, GrabFood, or foodpanda for any available options, though tasting menus are rarely offered through these services.

Overall Restaurant Assessment

Strengths:

Creative, bold fusion approach
Strong technical French foundations
Excellent value for tasting menu format
Memorable, conversation-starting dishes
Convenient location with heritage setting
Variety within each course category

Areas for Refinement:

Desserts less successful than savory courses
Some ingredient combinations don’t fully harmonize
Certain dishes better enjoyed simplified
Flavor intensity varies across menu

Best For:

Festive group gatherings
Adventurous diners seeking creative fusion
Those who appreciate bold flavors
Celebrating special occasions without breaking the bank
Food enthusiasts wanting Instagram-worthy presentations

Perhaps Not Ideal For:

Purists seeking traditional French or Asian cuisine
Very conservative palates
Those sensitive to gamey meats
People seeking refined, subtle flavors exclusively

Final Verdict

Overall Rating: 3.8/5

The Masses’ festive menu delivers on its promise of playful, creative dining with Chef Dylan’s signature bold approach. While not every dish achieves perfect harmony, the menu offers enough standout moments – particularly the Kawaebi Pasta, Halibut, and legendary potato pavé – to make it a worthwhile festive dining destination.

The value proposition at $68.90 for seven courses is compelling, especially given the heritage location and quality ingredients available. This is cooking that sparks conversation, encourages sharing opinions, and makes dining a lively social experience rather than a hushed, reverent affair.

Recommended: Yes, particularly for groups celebrating the festive season who want creative, Instagram-worthy food at reasonable prices.

Return-Worthy Dishes: Kawaebi Pasta, Halibut, Potato Pavé (with Wagyu upgrade)

Book ahead for: Festive season dining, weekends, larger groups

Practical Information

The Masses Arcade @ The Capitol Kempinski 13 Stamford Road, #01-84 Singapore 178905

Contact: Tel: +65 6518 4988 Facebook Instagram

Getting There:

MRT: City Hall Station (EW/NS Line), Exit B
Walking time: 5 minutes
Accessible location in CBD

Operating Hours:

Monday-Saturday: 11:30am – 10:30pm
Sunday: 11:30am – 10:00pm

Reservations: Highly recommended, especially for festive season dining and weekends.

Review based on invited media tasting. Individual experiences may vary.