From the welcome, to the service from Joey, the prompt arrival of share plates, then just the right break before our mains of salmon (with a divine truffle jus) and ricotta pasta, then a decent break before yummy desserts. A pavlova and a frangipanni tart shone as did crab dumplings and calamari at the outset. I asked for the Chef to cook the salmon as he felt it should be. A winning touch, unasked the waitress reports back the Chef recommends medium on this dish and I concurred happily. Wine is never cheap in Singapore, so the quality of a clever wine list is appreciated with a rousanne marsanne blend from the Barossa a standout. A French Pinot by the glass was a flavoursome whilst light way to end the dinner. And all this before I mention the room, wow. Just wow. A converted cookhouse, literally, that served the barracks during the war. It now houses this modern day Californian influenced eatery, inside with a clean outdoorsy feel of white and plants and big lights hanging from high, high ceilings. Also under the same roof, a bar, a tempura counter and stools, plus the divine Peranakan hit, Michelin-starred Candlenut. Dempsey Cookhouse is flawless with a fresh approach to Singapore dining and a fabulous ambience. The tables turn over throughout the night. Don't worry about dining windows, because this machine is so well-oiled that it all works seamlessly. Thank you Chloe, Clifton, Joey firstly for introducing yourselves and all the team for a first-rate performance. Singapore just went up a notch with this casual yet sophisticated cuisine and venue. Barely two or three months old and already smoothly in its groove. Uber cool.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.