A Two-Star Stage for Malay Archipelago Flavours
Seroja is not a restaurant that treats Southeast Asian flavours as a garnish on a European frame. The two-Michelin-starred room in Bugis is devoted to the food of the Malay Archipelago, where chef-owner Kevin Wong reworks Nusantara flavours through seasonal, seafood-forward tasting menus. The name means lotus in Malay, and the cooking draws on regional flavours across the archipelago without reproducing home-style dishes. Instead, Wong leans on herbs, spices, fermentation and open-fire grilling, with seafood at the centre. That approach has earned Seroja two MICHELIN Stars and a MICHELIN Green Star for sustainability, recognition that the kitchen’s commitment to direct work with farmers and fishermen is not a marketing add-on but a structural part of the menu. In a city where chef’s tables often signal European technique or Japanese precision, Seroja offers a different lineage: the Malay Archipelago, cooked with fine-dining discipline and a deep sense of place.
Seasonal Menus and a Green Star
Seroja’s menus are explicitly seasonal. The Kuntum lunch and Nusantara dinner change with the seasons, so courses are not fixed year-round. Signature dishes include a mangrove-wood-charred scallop with laksa-leaf sauce, marinated spot prawn with asam pedas, roti paung with Johorean milk butter, betel-leaf noodles in ulam dressing with mud crab, and duck percik from Bidor with rawon sauce. The cooking is seafood-forward, but the sourcing is what gives the menu its identity. The Green Star reflects a kitchen that works directly with producers rather than treating sustainability as a certification exercise. For diners, that means the seasonal menu is not simply a change in ingredients; it is a change in the relationships that supply the kitchen. The result is a chef’s table experience that feels connected to a landscape and a community, not just to a dining trend.
The Intimate Room at Duo Galleria
Seroja’s room in Duo Galleria is intimate and polished, close to Bugis, Kampong Glam, City Hall and the CBD. The pricing places it at the upper end of Singapore’s chef’s table spectrum: Kuntum lunch at S$218++ and Nusantara dinner at S$288++, with wine pairings at S$158++ and S$198++ respectively. Reservations open 60 days ahead, and the room’s small size means Friday and Saturday seats are gone quickly. That scarcity is familiar to anyone who follows Singapore’s chef’s table scene in 2026, but Seroja’s particular achievement is that it makes the scarcity feel justified. The menu is not simply hard to book because the room is small; it is hard to book because the cooking is specific, seasonal and rooted in a culinary tradition that is still underrepresented at the highest levels of Singapore fine dining. For diners seeking an intimate chef’s table with a genuine point of view, Seroja is the strongest argument that seasonality and cultural specificity can coexist on the same plate.
