5B Portsdown Road
Singapore 139311

(open in Google Maps)

06:00pm - 08:00pm
08:15pm - 10:15pm

06:00pm - 08:00pm
08:15pm - 10:15pm



06:00pm - 08:00pm
08:15pm - 10:15pm

06:00pm - 08:00pm
08:15pm - 10:15pm

06:00pm - 08:00pm
08:15pm - 10:15pm

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From the Burpple community

Lucky enough to get a spot to dine at Magic Square in their penultimate week of the pop-up.

Since the beginning of June 2018, three young talented chefs have had, what I could only imagine to be, an arduous but fulfilling journey. They’ve been honing their craft, adapting their menu until these recent weeks in which they’ve fine tuned it to offer the best of the best.

This “best of the best” menu ($78++) consisted of 9 amazing courses. Each course was a star in their own right and did not overpower each other.

Pictured from 1st row L-R: (1) Hokkaido scallop, white fungus, chrysanthemum vinegar, yuzu kosho; (2) Mozambique lobster, aged tangerine, sesame; (3) cheong fun, gado gado, fermented prawn emulsion: (4) Japanese turnip, flavours of roasted chicken; (5) mantou-prata, candlenut miso, rempah oils; (6) duck liver tart, black citrus powder; (7) 10 day aged local duck, alliums, shaoxing; (8) osmanthus marshmallow, persimmon nectar; (9) corn miso pudding, smoked caramel, burnt bread.

It was a seamless culinary journey but I took my time to consume each dish to take in the wonder of it. You’ll never find similar dishes elsewhere. For the sake of all foodies, I hope that this pop-up will continue because I need more.


What’s for lunch?

3-course lunch (S$28++)
Available on Friday & Saturday 12pm - 2pm at @magicsquare.sg .
Starter : Duck liver tart
Topped with citrus jam and black citrus powder
The bitterness and tart taste balanced each other.
Main : Duck confit with curry with coconut milk rice
6 different types of oil in the curry which was very rich and lemak.
Just curry 🍛 with rice very delicious 😋 liao.
Dessert : Corn miso pudding
Made with corn miso fermented in-house.
Topped with Caramel and burnt bread 🍞 powder.
Interesting salty plus a bit ‘Chao Ta’ taste.
Accompanied with still/ sparkling water.
田 Magic Square
Address 🏡 : 5B Portsdown Road, # 01-02, Singapore 🇸🇬 139 311
Tel ☎️ : 8181 0102
Open ⏰ :
Tue - Sat : 6pm - 8pm, 8.15pm - 10.15pm
Website 🌐 : http://www.magicsquare.sg
MRT 🚇 : One North (CC23)

2 more mths till the first run is over and I’m already looking forward to the second run, this time with 3 female chefs! Anyway here are some of my favorite dishes by @abelslc in Jan. The artichoke, broccoli, and corn. More on www.ms-skinnyfat.com link in bio.

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This dish exemplifies the outcome of the new restriction imposed on the 3 young chefs. For this month, they are only allowed to use a maximum of 3 ingredients per dish. And this dessert uses only one. It's all roselle, in different textures, and it's really good.
My second visit here, ever since my first visit on their opening day on 2 May. This is the cosy restaurant at Portsdown, helmed by 3 hardworking young local chefs @abelslc @markerpenn and @dzzfizz, led by Ken Loon @kenloon, under the stewardship of Gabriel @gabesterzz.
Here, expect innovative fishes created with lots of thought and heart, using house-grown produce and top quality ingredients sourced from the same suppliers as @nakedfinn.
But this is only for a limited time, because the last day for Magic Square is some time in end April. After that, there'll likely be a Magic Square v2, but it won't be these 3 chefs anymore.


Finally dragged my lazy Eastie ass to Portsdown and then wondered why I didn't do it sooner! This pop up (last day 30 Apr 2019) is helmed by young Singaporean chefs, and features a different menu every month (9 courses for $78++). Chef Abel's menu for January 2019 was a clever mix of textures, flavors and smells. My favorites would be the stronger tasting dishes of sweetbread dumpling, beef tripe, artichoke "carrot cake" and fermented brocoli as pictured. The subtler tasting seafood dishes were also well balanced. Each dish is limited to 3 key ingredients, which IMO provides focus for both chefs and diners. Service is casual as the focus here is on delivering a solid experimental menu rather than starched linen and 100-page wine lists. Marvelous. Looking forward to v2.
💡: there are certain simple rules to follow, such as being punctual. Read the website.

2nd time dining to Chef Desmond Shen’s creation, to a 3-ingredient theme.
It was an all-cuisine meal, put together with some interesting ingredients, limited to just 3 ingredients per dish. The results were some mind-blowing surprises.
Passed the stigma of having soft-shell turtle and fried Karaage or soft jelly using it as the main ingredient was quite ingeniously good.
With the use of egg white to produce “roe”, he managed to add textures to the fresh crab dish without robbing it of its original sweetness.
We were pretty taken away by how a pea shell miso purée could make a vegetarian lettuce dish so flavourful and tasty.
His desserts were incredibly memorable, heroed by caramelised milk and black pear as the key ingredients.
It was impressive how the flavours in each dish popped, made with mere 3 ingredients. The whole course was filled with surprises from the choice of ingredients, combination of flavours and the different forms and textures presented.

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