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Mythz & Myths

18 Wishlisted
A Restaurant & Bar Concept.

50 South Bridge Road
#01-00 CMO Building
Singapore 058682

(open in Google Maps)

12:00pm - 12:00am

12:00pm - 12:00am

12:00pm - 12:00am

12:00pm - 12:00am

05:00pm - 12:00am


12:00pm - 12:00am

View Address & Details


From the Burpple community

Drop by to try Chef Martin's cuisine soon. I must admit the cuisine sounded adventurous and exotic - Scandinavian ingredients with Asian elements and French techniques, resulting in a French-Asian-Nordic menu. But strangely, this combination worked well, and we enjoyed most of the courses, and there were several outstanding dishes.
One of the standouts is this quail which had been hung and aged for a week. The sweetness of the quail was intensified in the process, before being expertly grilled yakitori-style resulting in skin that was very crispy and smoky. And that's not all. This dish was served with an uber buttery and smooth potato mash that was so rich that Chef Martin decided to balance it with parsnip. It's obviously high in calories, but worth every of those calories.


Looking for a place to dine & chill out after work or over the weekends? ๐Ÿ˜Ž You can now head down to @mythzmyths, just a short distance away from Clarke Quay/Raffles Place MRT! ๐Ÿ˜Š
If bespoked or magical cocktails are your kind of thing, u will not be disappointed by Darren, almost the youngest bartender i've met! ๐Ÿ˜‰
Expect not only whimsical & pretty drinks ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ but also a gastronomical experience with curated French-Asian cuisine & bar bites (featured: Fried Chicken Leg with Tobiko Mayo, $14), lovingly whipped up by Chef Martin Wong who has had culinary experiences at a 2-Star Michelin celebrity restaurant! โญ
Congrats @mythzmyths on your grand opening ytd! โœŒ๐Ÿป Thanks Chef for also serving us some savoury & sweet treats incl brownies, kougehouf de dulcey (mini bundt cake with caramel) & macarons! ๐Ÿ’•
Thanks @wishuponatart for the invite! ๐Ÿ˜˜

It is helmed by Chef Martin Wong who targets to bring a different experience to diners. Donโ€™t be surprised if you see a change in menu once every three months. Dining at Mythz and Myths is like having a โ€˜Dinner Partyโ€™, where the Chef prepares the food right infront of diners and explains how each ingredients is used in each dishes. Iโ€™m pleasantly pleased to see they offer beautiful tablewares and unique steak knifes for dinners. In the 5-course meal, you can expect a choice of cold and hot appetiser (Cold Capellini, Baby Octopus), soup of the day, main course (NZ Angus Ribeye with Pasley Mash and Veal jus), dessert and a cuppa coffee or tea. You may also head to the back alley for some bar bites and a bespoke cocktail concocted by the head bartender, Darren. Iโ€™m very amazed how a cocktail tasted like oysters. .
3-course lunch at S$38
5-course lunch at S$58
Where to dine?
Mythz and myths
50 South Bridge Rd, #01-00 CMO Building, Singapore 058682

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The bar's food menu is short and sweet with a list of five main fixtures. Look out for the bar's daily specials too! What the menu lacks in quantity, more than makes up for it in unparalleled quality. Every single dish is a gastronomical masterpiece perfected by Chef Martin Wong, the man who spearheaded the creation of Mythz & Myths. Chef Martin rose to prominence from humble beginnings. He has helmed the stoves of 2-starred Michelin restaurants and stoked the fire in upscale kitchens across the world in his strife for culinary innovation and perfection. Each dish is a work of art brimming with depth and complexity in delightful flavor sensations.

Since the dawn of human civilization, people have always been fascinated with divinity. The human desire to understand the universe therein bore innumerable sequences of myths, legends and folklore of epic proportions. From that very same archaic proclivity to conjure fantastical myths for ineffable mysteries, Mythz & Myths Bar was born, as testament to the mystifying ecstasy that eating and drinking brings us.

Though the mysteries of the universe have yet to be unraveled, it can still be pondered upon at the steampunk themed bar in Mythz & Myths, where its intricately crafted mythological-based cocktails will enthrall you with its magical color-changing and smoke-emanating properties, and flavor profiles so otherworldly that it has the ability to transport your mind to another world.

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This is beef that had been aged within a room covered in snow, possible only because this came from the wintry region of Niigata which sees one of the heaviest snowfalls in Japan. This is only my second time tasting snow-aged wagyu, but my observation was that it is more tender, sweeter, and clean in taste.
And to honor the textures within, this wagyu is grilled over charcoal, and it's binchotan no less. So you have that heavenly binchotan scent on its exterior, while locking in the sweet juices within. All was lovely, but I would have preferred it to be cooked a little bit more so that the the muscular fibers and protein within could be broken down a little more, so that it could be cut through effortlessly.
Overall it was a lovely dinner at this newly opened restaurant, Mythz and Myths. Their omakase featured Scandinavian ingredients with Asian elements and French techniques, resulting in a French-Asian-Nordic menu. And surprisingly, this combination worked very well, and I actually enjoyed most of the courses.