Imbue | Private Event Space Rental Singapore

A great quiet luncheon. Love the taste Malai Bread. We started we two appetisers, Grilled octopus and the Cold noodles with Sea Urchin. Both were really well done. For the mains, we had the Wagyu which tasted really good and I love the bone marrow green chilli. The smoke yellow tail was very yummy. We shared the Squid sausage claypot rice. That was fabulous. I just love the way how the Asian flavours were introduced to the dishes. The service staff were eloquent and prompt. In my opinion, a beautiful place to have a good meal.

A great local chef inspired food experience. Loved the fusion of local, japanese, and Western influences culinary techniques. Their carefully curated food menu, is just full of flavours and surprises. Service was top notch, and I hope they stay that way!

Imbue: Such a good dining experience - we had the five course tasting and there were some really spectacular dishes. The oyster mousse with jellyfish and citrus white soy was probably our least fav dish of the night. The mousse did not have enough of an oyster taste and it lacked texture. The drunken chicken with doubanjang and shaoxing wine gelee and black sesame chip was the favorite of the evening - the umami of the wine with perfectly poached chicken on a crispy tartlet was divine. The mud crab tart with caviar and flowers was another hit - sweet chunks of crab with the brininess of the caviar was really a brilliant combination. The yellowtail in chive oil and celeriac gelee (non caffeine option) was so fresh and delicious, with some zesty kaffir lime essence, another delightful dish. The abalone dish was not one I expected to enjoy but this dish, perfectly char grilled, nestled on a creamy gingko nut custard was really tasty, tied together by a pungent and savory cabbage and preserved green chilli compote. The Malai bread made with malt and ginseng honey was light and sweet and airy with a nice honey crust, and paired with the butter was delicious. We added the chicken liver cigars with green apple - really solid liver flavors - the cigar could be thinner though. The wagyu rump was presented very beautifully, with a nice jus, burnt daikon and stuffed morel mushroom, but a tad tough. The yuba pavlova, made of soy, was delicious with a savory sesame oil center and lemon curd - outstanding and not too sweet, The petit fours were so light and delicious, special callout to the pistachio nougat and brie and comte puff. The salted caramel butter tart was very nice as well. The 3 glass pairing was very adequate - nice pours and nice selection.

I had the pleasure of dining at your restaurant and had an exceptional experience! Every dish was so well presented and explained. The food was absolutely delicious, every bite was a delightful surprise, l appreciated the creativity and care that went into preparing each plate. If I have to select a few dishes as my favorite dishes, those would be malai bread with ginseng honey butter, drunken chicken, century egg crab and grilled octopus. Overall, the dishes are excellent, the service was top-notch, and l felt very welcome. Thank you for a great meal and excellent service! Highly recommend!

A BIG surprise, even better than lots of Michelin places. Slow cook steak with red apple & date paste is a perfect match. Improved version of Malai Bread is just nice with good quality butter and honey. Cold noodle with plum sauce captures the taste of sea urchin and made it taste better. 5/5, looking forward to the new menu!