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Meta Restaurant

383 Wishlisted
~$120/pax
❉ 1 Michelin Star Meta serves up classic French-inspired cuisine with an Asian twist.

1 Keong Saik Road
Singapore 089109

(open in Google Maps)

Sunday:
Closed

Monday:
06:00pm - 11:00pm

Tuesday:
06:00pm - 11:00pm

Wednesday:
12:00pm - 02:00pm
06:00pm - 11:00pm

Thursday:
12:00pm - 02:00pm
06:00pm - 11:00pm

Friday:
12:00pm - 02:00pm
06:00pm - 11:00pm

Saturday:
06:00pm - 11:00pm

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Top Dishes

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Reviews

From the Burpple community

Very good food with excellent flavours and a good amount of food to keep you satisfied. Unfortunately their services leaves much to be desired. For the amount of money one pays for dinner there is no warmth or friendliness in the place. The acoustics of the restaurant are also poor- conversation is near possible if you are not shouting. Despite enjoying the food, I may not return.

This was 1 dinner set that didn’t feature beef in its main course but featured Irish duck and lamb ribs instead. And we were wow-ed by how delicious duck could be, perfectly done with a beautiful pink and a crispy skin with juicy fats underneath.
The Jeju abalone and Kinmedai courses were a celebration seafood, done on point with tenderness on the abalone and amazingly crispy skin on the fish. The Irish oyster was not to be missed too, with tasty sauces to accentuate the fresh and plump oyster enjoyment.
Every dish was an exploration adventure. Even the Melon dessert with nitro-frozen yoghurt and Makgeolli, and the surprise appearance by shaved truffle on the Buckwheat Tuile dessert.
With a top-up for wine-pairing, the whole dining experience was elevated to another level of pleasure. Highly recommended if you do enjoy some wine with food.

1 Like

3rd time this year, and everytime the fish is prepared differently!

All 7 of us thoroughly enjoyed the meal that night! #ladiesnight #dinner

Dinner
5-course $148++
7-course $188++
Oyster additional $10++
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#metasingapore #michelinguide #michelinguideSG #burpple #topsingaporerestaurants

1 Like

It's not difficult to see why this Michelin-starred spot along Keong Saik Road is highly beloved by the foodie community – the digs are spacious, ambience is welcoming, and the food's fantastic. Come for the 5/7-Course Summer Set Menu ($118/$158), which includes a punchy beef tartare cone starter and melt-in-your-mouth NZ rack of lamb.
Photo by Burppler Jason Wong

2 Likes

Meta has desserts wonderful to the point of distraction, thanks to Pastry Chef Maira Yeo. Being able to sit at the counter and banter with the vivacious and confident young chef is a bonus. My foodie friend Szeliang and I did just that when we dined there last week. And we couldn’t resist shooting her a bunch of questions, to which she replied easily, breezily with a big dose of charm. None of this distracted her in any way from her craft. During the entire time, the desserts she prepared for us, as well as those for the other guests, were nothing short of perfect.
Because one dessert is too pedestrian (haha) for Szeliang and I, we ended up having two.
The first, something so new it wasn’t officially on the menu yet, was a dreamy off-white creation of compressed dashi pear, amazake cream, pear sorbet, sake ice-cream, a disc of pressed granita, finished with finely grated Buddha’s palm fruit. For me, it was love at first bite. The marriage of delicacy and depth in this was flawless.
Our second desserts differed.
For him, Chef Maira caramelised wedges of sweet, juicy Australian peach, then dressed it with pickled ginger, mint salsa, vanilla cream jelly and a quenelle of lemon ice-cream peppered with banana powder. Of course I stole a bite, and of course it was amazing.
For me, she served a favourite of Meta’s Chef-owner Sun Kim, the “Gochujang Choco”. Daring yet remarkably balanced, it was composed of chocolate ice-cream, wild rice puffs coated in the spicy Korean sauce, the fluffiest pillows of green tea sponge and
black sesame. Eating this dessert had my brain perplexed in the funnest way as it processed the unlikely flavour combinations but I enjoyed it very much.
The petit fours, also by Chef Maira, were a carrot cake madeleine and a mini Mont Blanc macaron. I found the former very fragrant with just the right amount of cinnamon and the latter, I considered one the most scrumptious to have ever passed between my lips.

3 Likes

Firstly, they are always jaw-droppingly big and plump. Secondly, their freshness is second to none. They are also of the Irish variety which is creamy - something I personally prefer. Furthermore, the Asian-inspired dressing of gochujang and lemon-ginger sauce is simply perfect with it.

3 Likes
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