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.
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Address

270 Orchard Road
Level 4 Grand Park Orchard
Singapore 238857

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

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

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

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

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

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

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

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Price

~$70/pax

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M E D I A T A S T I N G

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. 🙌

I’ll come back here again n again for the caramelised pork!

One of the more smokey, heavy cocktails on the menu at Mitzo. Available during their 1-for-1 Happy Hour.

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Poached Cabbage in Pork Consommé - $16
Black Truffle Crispy Roast Duck (1/2) - $38
Mitzo Premium Steamed Dim Sum Platter - $26
~ Royal Shrimp Dumpling Topped with Black Caviar
~ Baby Abalone, Shrimp and Pork Dumpling
~ Steamed Double-Boiled Duck Soup Dumpling
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Mitzo
@mitzosg

An ala carte item in their dinner menu, the Mitzo Premium Steamed Dim Sum Platter (S$26.00) is a set of six pieces of Dim Sum, comprising:
🥄 Royal Shrimp Dumpling topped with Black Caviar
🥄 Baby Abalone, Shrimp and Pork Dumpling
🥄 Steamed Double-Boiled Duck Soup Dumpling

In terms of presentation, the Shrimp Dumpling appears to be the most exquisite with the careful placement of caviar on top of it, but I personally like the taste of the duck soup dumpling. All the Dim Sum are freshly made-to-order, so no qualms for waiting for the yummy steamer cage of beautiful appetisers.

This S$16.00 vegetable dish turned out to be a pleasant surprise because the consommé (clear soup made of concentrated stock) added the extra flavour to the supposed bland cabbage. In my opinion, the cabbage was cooked on point: less the crunch but not overcooked. Eat the vegetable with some soup and fried garlic, and enjoy the flavour in your mouth.

Thanks to the recommendation by the staff, the highlight of my dinner would probably be the Black Truffle Crispy Roast Duck (S$38.00). Although I did not get the accessory ingredients like what they give for the Peking Style Duck, I take my hats off to Mitzo for cleverly using Black Truffle in their sauce for this meat dish. Every bite has this lingering truffle taste that is fragrant, yet it does not mask the taste of crispy duck skin and the juicy duck meat. Love it!

This was one of my favorites of the evening: Stir Fried Lobster Claw Wrapped with Shrimps and Seasonal Greens in Petai Bean Sauce. Check out their new dishes on my Instagram story!
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#crabclaw #crab #cantonesefood
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Thanks @mitzosg for having us!

Interesting food, awesome sugar crusted char siew, however subpar service where our orders keep getting forgotten. Overpriced joint though; think twice before going.

For just $60++ per head, you'll get to enjoy a 5 course Dim Sum x Cocktail pairing. One of my favourite pairings by far has got to be the Ginseng Daiquiri & Deep fried squid with cumin salt and pepper. The alcoholic beverage is somewhat healthy in its ginseng and ginger inception along with dark rum forming the base. And if its food you're after, you'll be delighted to know tt portions are substantial despite the bargain price. The squid , crumbed in a light batter is uber tender, slightly salty but goes down oh so well with the herbaceous tipple.

When asked "What cocktail would you like to have?" I replied: A Super Pretty one! Ta da! So so gorgeous 😍 #burpple

For the weekend brunch at Mitzo, you get 1 special orders of abalone, lobster and bamboo clams each. Here is the braised abalone with truffle rice. This was cooked to perfection. However this also marks the beginning of a truffle over kill....there were way too many dishes using truffles!

This is probably one of the better desserts on the brunch buffet menu. The tart is rich and creamy. However you can squeeze a little lemon on to the tart to cut through the richness of the tart.

This a very interesting piece of char siew. There's a sugary glaze on the crust that's kinda like a brûlée. It gives a sugary crunch while the meat itself is very fatty. This taste very much like a dessert honestly, almost sugar high inducing. If you are not a fan of sweet stuff, this isn't for you. I like this but I think too much of it can be a little jelat.

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