​55 Keong Saik Road
Singapore 089158

(open in Google Maps)

11:30am - 02:30pm
05:00pm - 10:00pm

05:00pm - 10:00pm


11:30am - 02:30pm
05:00pm - 10:00pm

11:30am - 02:30pm
05:00pm - 10:00pm

11:30am - 02:30pm
05:00pm - 10:00pm

11:30am - 02:30pm
05:00pm - 10:00pm

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From the Burpple community

Melt in the mouth and not fatty! One of the starter choices for the set lunch(3 courses $65++)

Spoiled for choices, it is hard to decide which quaint restaurant should I visit. Looking at my wish list of restaurants in heritage area, I finally decide on Mag’s Wine Kitchen because the food looks really good and there are lots of choices for each section.

The Starters of Crab takes my breath away at first bite. It is so amazingly good. And I’m amazed by the generous portion of crab. The dollop of crab meat mixed with light mayonnaise is made up of at least eighty percent fresh, umami rich, succulent crab meat. The mustard added within introduces hints of sharp hot flavour for complexity in taste and to accentuate the rich briny flavour of the crab. Truffle vinaigrette adds a splash of earthy luxe to the taste. Trout roe are pops of sea essence that goes perfectly with the crab meat. The lightly salted, roasted cabbage is surprisingly good too.

Served warm and fresh, with super soft fluffy centre and crunchy rind, this bread, which is full of wholesome flavours of wheat, gets the thumbs-up from me. Good when eaten with butter, and still good when eaten on its own. And I like the cute sack it is served in.

Jamon Serrano is packed with smoky, salty and nutty flavours. And the gherkins refresh the palates to better enjoy the dry-cured ham. Best enjoyed with good company.

I had written in lots of my previous posts that lobster is usually bland and tough.

Well, I take back my words the moment I bite into a piece of lobster meat here.

It is unbelievably good, and should be the golden standard on how lobster should be prepared. The semi rare lobster is succulent, juicy, bouncy yet easy to bite on. Each nicely cut pieces is packed with flavours of the sea. Best to eat together with the creamy saffron risotto with butter to appreciate the complexity in taste and texture.

Both the chocolate cake and ice-cream are very rich in taste and smooth in texture. The foamy mango espuma makes a difference to add flowery aroma and hints of tangy flavour to balance the richness of the chocolate. A nice extra touch to the dessert.

The place is very posh but cozy at the same time. Yes, it’s possible. I was greeted by a modern open kitchen the moment I stepped into the restaurant, and then I was led to the hidden classy dining area at the back. I like this layout, it feels intimate. The service is very good and professional. Despite me sort of hiding at a corner, the service staff makes it a point to check every now and then if I need anything.

This is one of the best restaurants I have patronized in recent times. The food is really, really good. Given that premium ingredients are used in the dishes, the price is well worth it. Not only will I go back, I will recommend this restaurant to my friends.

Thoughts: Amazingly Awesome

An incredibly beautiful space serving a symphony of flavours. My all star winner is the beef tenderloin on a bed of buttery mash and an awfully single yummy carrot accompanied by its leafy spinach friends. Cutting through the beef was an experience; It was easy, like a warm knife to butter. The beauty of its medium rareness and the tenderness of its flesh sat me down in silence for a good minute as if I was graced with the presence of Tchaikovsky. Paired with a glass of Shiraz from Leeuwin Estate, I’d dare say this is an orchestra reborn on a plate of robust and rich flavours.

Cod fish with braised endive and fennel sauce. My favourite option when I want to have something lighter for dinner. Starters scallop and beef tartare are both pretty tasty too.

Great to see that the restaurant has moved from Boat Quay to a much brighter and renovated space in Keong saik.

Another evening at Mag's Wine Kitchen, which serves modern French cooking with the restaurant's signature home-style ambience and hospitality by Chef-Owner Magdalene Tang. It was first established in Circular Road back in 1996, but has relocated to its new location in the thriving precinct of Keong Saik Road.
The dining experience is meant to make you feel at home. You can see that through the genuine and guest-first hospitality - from the modern French dishes that narrate Mag's personal culinary journey, down to the diverse wine list that includes favourites from her personal collection.
This dish of fresh sweet scallops atop juicy, crsip-grilled pork belly is another dish that reflects the honest, soulful cooking of Mag and her chefs. Seemingly simple dish but executed so well.
[Tasting] #magswinekitchen #foodphotography #exploresingapore #burpple #singaporeinsiders #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #foodcoma #f52grams #hungrygowhere #foodgasm #sgfoodblogger #vscofood #onthetable #sgig #yummy #cafehoppingsg #eeeeeats #singapore #frenchcooking #porkbelly #scallops #europeanfood #finedining #frenchbistro

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Mag's Wine Kitchen serves modern French cooking amidst the restaurant's signature home-style ambience and hospitality. The dining experience is meant to make you feel at home. You can see that through the genuine and guest-first hospitality - from the modern French dishes that narrate Mag's personal culinary journey, down to the diverse wine list that includes favourites from her personal collection.
Knowing that I'm a fan of Japanese cuisine, Mag surprised me with this starter. It's cold al dente soba in acidic ponzu sauce, topped with uni, totally unexpected from a wine bistro such as this. Yet it was good, and struck a chord with me.
[Tasting] #foodphotography #fujifilm #burpple #singapore #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cbdeats #sgfoodblogger #vscofood #sgig #cafehoppingsg #coldsoba #burpplesg #soba #ponzu #bafununi #tapasbar #appetizer #sgjapfood #和食 #noodles #uni #magswinekitchen