70 Eu Tong Sen Street
#06-01 Yue Hwa Building
Singapore 059805

(open in Google Maps)

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm


12:00pm - 02:30pm
06:00pm - 10:30pm

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From the Burpple community

Eclipse is helmed by Chef Samuel Quan,The restaurant will serve a multitude of east-meets-west fusion delicacies.

Feature :
πŸ’•Pumpkin Laksa soup.
Pumpkin cooked with laksa rempah,served with Seafood Tortellini consist of tiger prawn and scallops, top with puff rice.
Hamachi season with kimchi sauce, served with pickled ginger flower,fresh Nashi pear,kohlrabi juice season with lime, hanaho and kaluga caviar.
πŸ’•Duo Beef.
Tajima wagyu cooker over charcoal grill meanwhile braised short ribs with hoisin glazed.
On the side is crispy potato Mille feuille and garden vegetables.
My fav, the chicken breast very tender n not dry, served with spiced mousse , green curry foam and Asian slaw.

πŸ“Eclipse Restaurant.
Yue Hwa Building, #06-01.
70 Eu Tong Sen Street.


Treat yourself to their Petit Four! We had the Ondeh Ondeh choux πŸ’š, Black Sesame Yuzu Financier πŸ–€ & Passionfruit Truffle 🌟🍫. A sweet treat to end your meal! I liked the chocolate truffle the most!


Impressed with the palate cleanser - Roselle granita with fizzy grape! πŸ’— Loved the combination of the tangy roselle crushed ice & juicy grape πŸ«’ with fizzy sensation!

A spin-off of the traditional dessert loved by many πŸ‡ΈπŸ‡¬, this Orh Nee Mille Feuille is a delicate sweet treat to end your meal.

This is actually very light in flavours, with the slight earthy flavours of the smooth taro mousse 🍠 complemented by crispy puff pastry, topped with whipped coconut cream ☁️. On the side is coconut crumble & coconut ice cream πŸ₯₯ with popping candy - very interesting indeed!

If you do not take beef, go for their Chicken Breast with Spiced Mousse - this is really the most tender sous vide chicken breast I've tasted! πŸ’― Topped with crispy fried fritters that add a lovely crunch! πŸ‘πŸ»
Encapsulating Thai influences, the spiced mousse consists of lime leaves & lemongrass, & the main is accompanied byΒ  green curry foam πŸ’š & refreshing Asian slaw (pineapple 🍍, pickled cucumber πŸ₯’ & shallots). So so good!

Missing this Duo Beef! πŸ„ My favourite was their Braised Short Rib with hoisin glaze, which was pull-apart tender! 🀀 Topped with puffed quinoa, this flavourful & succulent cut stole my heart. ❀
Also on the plate is Tajima Wagyu (MBS 6) cooked over charcoal grill πŸ”₯, paired with Kampot pepper sauce πŸ–€. Served with crispy potato mille feuille πŸ₯” (love this too!) & garden vegetables πŸ₯• cooked with anchovies butter, this dish was really tantalising!