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64 Prinsep Street
Singapore 188667

(open in Google Maps)


09:00am - 10:00pm

09:00am - 10:00pm

09:00am - 12:00am

09:00am - 12:00am

09:00am - 10:00pm

09:00am - 10:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

It was a hot Sunday afternoon and the cafe was crowded and noisy. We got a table for 2 rather quickly. Were told that the waiting time for ricotta hotcakes is 30mins and we decided to wait. Coffee were served fast. Flat white was decent ($4.90) and White Magic was magical, it has a coconut x caramel aftertaste which we kinda like it. The hotcakes arrived 30mins later and oh boy, it was huge and soft! Love the rum & raisin syrup! We were so stuffed after that though we did not order any mains. Would suggest to share this with more friends!

A luxe twist on our local classic dishes as @curiouspalette collaborate with Chef Desmond Shen (previously from Magic Square and introduce creations that are bound to tantalise your tastebuds.

Kaya, Coffee Butter ($9.50) consist of toasted bread spread with kaya (made of coconut milk and gula melaka) plus a thick slice of coffee butter. To take things up a notch, the soya sauce for sous vide egg is incorporated with espresso. But this sophisticated ‘dessert’ comes with a sweet little price tag which will deter most.

Curious Palette
Address: 64 Prinsep Street, Singapore 188667
#curiouspalette #kayatoast


Thumbs up really! 👍🏼 And another star dish is the Prawn Mentaiko Belacan Pasta ($18.90). Not to be confused with your usual sambal spicy belacan, Chef Desmond uses fermented shrimp paste (belacan) with mentaiko to create this pasta bursting in prawnish flavour. Even the appetisers are so good: Fried Cauliflower ($11.90) that tastes like your savoury sweet popcorn, Tamarind Ponzu Tomatoes ($10.90) to freshen your palate and Sugarloaf Cabbage ($12.90) that comes with onsen egg!
These creations from the new menu is available now at the popular cafe-restaurant along 64 Prinsep Street. Opened Daily (except for Tues) 9am - 10pm.
#curiouspalette #pasta #shortribs

1 Like

I was given crayfish instead of tiger prawn since the latter ran out of stock that day when I visited. Nonetheless, it was just as delectable as the crayfish was well seasoned with a tint of prawn essence. The pasta could be better as it was a tad too soft and soggy.

1 Like

The fish was fresh and it wasn't any other kind of frozen fish fingers. I liked how the batter was soft and crispy. The dip too matched really well with the fish. The only flaw would be that it's too oily as I could feel oil seeping with every bite.

You are recommended to eat it the old-schooo way, by dipping the kaya toast in the accompanying saucer of sous vide eggs and espresso shoyu (soy sauce). A dessert that I think all of us enjoyed immensely!

Prinsep Street’s resident café-restaurant Curious Palette will be unveiling a new menu with expanded offerings, including a host of sophisticated creations showcasing Asian flavours and methods, following the café’s collaboration with Magic Square alumnus, Chef Desmond Shen.

I am already looking forward to try the Cray Roll, the Beef shortribs and this dessert (again... and again)!
[hosted] #curiouspalatte