Rovik Robert
Functioning as training grounds for up and coming chefs to experiment on dishes before they break out, Magic Square serves a noble purpose in the Singapore food scene. Priced incredibly well too at 98++, it is worth not just supporting but also coming to see the range of what the chefs are producing. Do note that there are some dishes that will feel incomplete or lacking character, but I hope that that just means they’re still being improved!
Vivian Yeo
Enjoyed the creativity and experiential menu. Not the usual posh restaurant setting, there are originality, unusual pairing and combinations which also triggered lots of what if we do this or that thoughts with every bite. The team take their work very seriously, seeking for detailed feedback in between courses and post dinner. Good to see young talents in action, taking uniquely Singapore cuisine to next level.
Alvin Choo
Had an absolutely wonderful experience at Magic Square last week trying Chef Marcus's menu.
It's a good concept and avenue to showcase what local chefs can do and bring Singapore fine dining to the world stage.
I look forward to the rotation in menus by the various chefs.
Desmond Wong
Had a chance to try this place as my friends couldn't make it last min. We definitely did not regard trying this place for dinner. Had a 9 course dinner with wine I was very very please with all dishes except the spinach noodles which was too strong a taste for me. The desset was especially great along with good service. Hopefully have a chance to come back to eat again.
P H
Good honest food by young chefs. Looking forward to trying the next iteration, especially the Hokkien cuisine sometime.
The owner/host is a tad annoying and held on to a glass the entire night so that he could talk to diners with his mask off. The chefs were more sensible and kept their masks on throughout.
Hope Ang
I really liked the concept of supporting local upcoming Singaporean chefs. The menu changes monthly as a new chef helms the menu. However the items on the menu are hit and miss. Will come back again.
Volkscco
The best part of the dining experience was having a new spoon for dessert!
But jokes aside really hope they make it to the World Stage with Singaporean cuisine. Support local!
Javier V R
Good place that serves to showcase local young and talented chefs. Two seatings and tasting menu. Around $200++ with a couple of glasses of wine.
Roh Ting Seah
Every dish of the 9 course peranakan inspired menu prepared by chef Marcus Leow taste awesome!�
(Every dish is carefully, well thought through; V unique/creative dish+ my fav is the dessert at the end- corn kueh salat paired with corn husk tea!)
Hope to be there once a month from now on!�
Ong Wendy
Awesome concept with awesome food. We made new friends and love that the concept is so interactive! Congratulations!
Virginia Chan
Creative local talents with the surprising, impressive and innovative menus. Great implementation and presentation. The El Bulli or Noma in the making. A must to visit when you are in Singapore. A unique culinary experience that fills your soul and senses... Savour the local ingredients and flavour with the creative twists...Definitely be back every month for the new menu.
Dennis Chia
Went on a friend's recommendation and didn't regret it. While I do not profess to be a connoisseur, I could see the painstaking efforts taken by Chef Marcus and his team in crafting his peranakan influenced menu.
Ken was a great host, often talking and sharing nuggets of information as well as his outlook on life.
What is more striking was the concept of a selection of a head chef every month from the chef trios in leading and crafting the menu from scratch. The onus is on change and evolution with the hope that they'll become better chefs after their 1 year lease ends.
I will be back with friends.
Good luck!
Lori Chan Desquiens
Interesting concept and amazing fine dining in affordable price. My tummy was super happy. Thank you!!
Daniel Sin
Engaging dishes set the tone of the dining
experience...keeping diner anxious to know what’s the next dish.
A display of passion, art and creativity to infuse with local products and yet to save
Food wastage. A ‘one of a kind’ Culinary skill. Great job chef Desmond.
A very good concept and lead role by Ken. Congrats!
Veronica Phua
Wonderful concept by Ken Loon (owner of The Naked Finn and Nekkid) to support local talent. And with 3 talented and dedicated young Singaporean chefs creating a new 9-course menu ($78++) every month, returning often is a must. Don’t procrastinate because this pop-up is only for one year.
Rachel AJ Lee
I was blown out of the water with all nine dishes I had on Friday night. Brilliant execution, beautiful plating, and delicious food. There were so countless bursts of umami on my tastebuds, accompanied by the disbelief that most of the items could be sourced locally. It was a delightful meal which I enjoyed very much, thank you chef Desmond! I look forward to dining here again. I've already booked my seats next month, with two other friends in tow! Can't wait!
Hian Goh
One of the most inventive food experiences for a while. And I’ve eaten at el bulli.
Jonathan Yuen
Had the privilege to taste Chef Desmond’s dishes. Stunning food. Love every course.
Samuel Setoh
Playful, differential and bud-teasing dining experience in an open communion like table with other like-minded taste explorers.
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