217 Reviews
523 Wishlisted
Mitzo breaks the mould of Chinese dining by combining a contemporary take on Cantonese cuisine with an artisanal cocktail programme. Ideally located on the main artery of Orchard Road, Mitzo is the next destination hotspot. Situated on the fourth floor of the Grand Park Orchard Hotel, Mitzo is surrounded by full length windows that lets in plenty of natural light, resulting in an atmosphere that is at once inviting and vibrant, while the experience remains intimate and casual. When night falls, like a true chameleon, Mitzo takes on the persona of a modern supper club, blurring the lines between restaurant, cocktail bar and club.

270 Orchard Road
Level 4 Grand Park Orchard
Singapore 238857

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

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

12:00pm - 02:30pm
06:30pm - 01:00am

12:00pm - 02:30pm
06:30pm - 01:00am

12:00pm - 02:30pm
06:30pm - 01:00am

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

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



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Reviews of good food at Mitzo

Mitzo is known for their sharing plates and that’s a lovely concept for you to taste more dishes. I love their char siew and crispy pork belly! They are must-try dishes if it’s your first time! Enjoy 20% off your a-la-carte bill till end April when you book via Quandoo.

This yusheng was yummy and refreshing! After so many round of traditional yusheng, it was good to have a change. Worth ordering if you dining at the restuarant during this period.

Deep-fried chocolate liquer dumpling. This was really really good! The burst of bailey into your mouth gave you the ‘ooohhh’ & the ‘woahhh’
. Custard moon bun. Liquidty flowing of the filling was satisfying
. Hokkaido milk cheese tart. The milk cheese was flowy as expected but I found the crust too heavy

This was too dense & heavy
Black truffle crispy roast duck - half ($38) - The truffle sauce was indeed a special sauce to serve with this meat. As usual, we were mesmerized by the aroma! The duck was fine, nothing spectacular
Abalone soup of the day was ABC Soup ($16) - The first mouthful was full of richness & sweetness. The previous abalone was tender & soft. Subsequent taste of the soup became ‘jerlat’
Crispy fried cod fish with mushrooms - the batter was light & the fish was good
👌🏻 #burpple

Caught by pleasant surprise was the thin crispy caramelized coating 😍 Mild sweetness tenderizing your tastebuds while you enjoyed the softness of the meat. Sadly a couple of the pieces were slightly hard to chew on the surface but overall still an enjoyable appetizer
Crispy Roast Pork Belly ($18) - Not very ‘flattering’ for visual as they looked really flat 😂 But the skin was super crispy and I totally enjoyed its crispiness yet not oily offer


The simple Har Kow is naturally colored with purple radish and topped with caviar for an artisanal finish. At the back on the right is their popular Hokkaido Milk Cheese Tart which I highly recommend that you try as it was super yum (even for someone who doesn’t like cheese tarts). The waitress kindly brought over a plate as they were running out and I had just started on the dim sum. 😋😋😋 Happy Friday! ❤️

Such a nice modern restaurant. Great service too. I hardly ever go for lunch or brunch buffet but I was glad I came here. Order from their order sheet. Food came really quickly so pace yourself. I suggest ordering just one portion to share cos their portions were big and I couldn’t try everything. Which means I need to go back!

Char siew and fried prawns in nori mayo were really good. I didn’t like the meat ball simply bcos it was so big. Took up too much space in my stomach. But the taste was alright.

The lemongrass chicken was so flavorful! At this stage I couldn’t eat anymore but I still finished it. So fragrant and well grilled. The spring roll looking thing was duck. Really good too. Their wok items appealed more to me than their dim sum. But I must say their dim sum items were fresh and succulent.

The steamed dim sum items looked pretty and tasted even better! Very fresh ingredients were used, and topped with caviar instead of salmon roe. I loved this!

Even thou I couldn’t try everything on the menu, I really enjoyed what I ordered. The salted egg fried fish skin was crunchy and savory. Beef cubes were tender and well seasoned.

This buffet was priced at $68++. Total bill for two was abt $160. Thou buffet ended at 2.30pm, I stayed till 3.30pm finishing up my last orders. I staggered out holding my belly. Went home and slept for 3 hrs. I couldn’t eat dinner that day. It was money well spent.

Tea was available at an extra $5, so I decided to order their longan tea and mango sago. Free mah. Also had free flow soup. I much preferred the soup of the day, which was a very nourishing lotus roots with pork soup. The other soup was the thick creamy type. Choc liqueur fried sesame ball was too bitter cos liqueur taste was too strong. This buffet used really quality stuff.

There were 3 types of items on the buffet menu that were only available for one time order. If you want more, gotta pay. Lobster, salmon and abalone. 3 dishes to choose from for each. I liked what I chose, except for Singapore chili lobster. It was not as spicy as I liked, with a strong tomatoey taste.

Yummy experience I had at Mitzo. Thou it's a little pricey, it's worth every cent for this meal! We tried the lemon sauce prawns and brinjal with minced pork. Will definitely come back for more!


The final #FriendsofMitzo pop-up this year features a collab between Chef Shen Tan and Mitzo’s Executive Chef Nicky Ng. So the menu is a mash-up between classic Cantonese and the former’s unique take on Singaporean cuisines (Peranakan and hawker food included).
Honestly, based on what we had at last night’s preview for the media, I feel their coming together is a godsend for us foodies. The 6-course dinner, paired with 3 specially concocted cocktails if desired, featured dishes that had us ooh-ing and aah-ing for the initial few seconds before their deliciousness held us in its throes. Here’s the list:

1. “Nasi Lemak” with baked seabass in a spicy cumin sauce - I loved how both boasted bold flavours and were extremely tasty in different ways. Rimmed in chicken floss, the cognac and prosecco based “Teaser” cocktail was a wonderful complement to these amuse bouches.

2. Pork rib in coconut soup with dumplings - the sweetness of the fresh coconut water was a lovely foil to the tender pork and the two flavour bombs of dumplings. I couldn’t decide which filling I liked more - the earthy “buah keluak” or the moreish minced prawn with laksa leaf pesto. Maybe a second helping would have helped me decide? 😁

3. The “Mitzo Platter” comprised of a juicy steamed drunken chicken shrimp dumpling and the restaurant’s signature “char siew” lavished with a glossy espresso sauce. The modern Cantonese bites went nicely with cocktail no. 2, a refreshing blend of chamomile tea-infused whisky with fruit and floral components.

4. Singapore “Bak-Chor-Mee” Elements brought together al dente egg noodles tossed in vinegar, lard and chilli dressing with a “surf & turf” combo of five-spice, coffee rub pork confit and the most amazing crispy oyster fritters.

5. Lobster & truffle poached rice - topped with a huge, juicy claw that’s been simmered in truffle sauce, the risotto-like dish was fragrant and tasted sweet from the plentiful lobster flesh used in the cooking. I thought the final cocktail, “Asian Heritage”, was interesting as it contained a housemade pandan syrup.

6. Pan-fried “png kueh” of black glutinous rice & cashew nuts with salted egg yolk ice-cream - what a fabulous dessert to close. Highly original with an appetising medley of flavours. The curry leaf aroma in the ice-cream was especially spellbinding.

This menu, priced at $118++ and $168++ with cocktails, will be available only on 15th and 16th of November. Reservations can be made by email: [email protected] or by phone: 6603 8855

Friends of Mitzo Series (15/16 Nov)

The latest Friends Of Mitzo series had me at Shen Tan. I’ve adored her use of local ingredients since trying her creations at Revolution Coffee and so I jumped at the opportunity to see how else she could amaze me.

This Pork Rib & Coconut Soup might look simple, but you really shouldn’t judge a wanton just by its skin.😜A clean and sweet tasting soup made from young coconut water was the canvas for so much more flavours. Hidden inside the two dumplings were different fillings, one made from buah keluak and the other filled with prawn and a laksa leaf pesto. Cut them open and taste the soup as it evolves as more flavours are introduced into it.

It’s really something that needs to be experienced rather than explained, and for two nights only; 15 & 16 Nov, you can! Just drop Mitzo a call to reserve a seat. 🙌

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