The Lokal

3053 Wishlisted
~$25/pax
In 2014, Aussie Chef Darren Farr started The Lokal, a Modern Australian Restaurant-Bar, providing all our customers with homemade comfort food — including butter, sauces, pickles and meats all made on site. Our name is German for local, an influence that be explained by its proximity to Goethe-Institut Singapore and is also reflective of our diverse and worldly approach towards food that can be enjoyed by the people in Singapore.  In the day, he serves up healthy and hearty brunches like Smashed Avocado with Ricotta, Roasted Pumpkin Salad, and Steak & Eggs, but slowly transits into a cozy and versatile space for intimate dinners & casual cocktails sessions with comfort food by German Head Chef Max Strauch such as Tasmanian Grass Fed Steak Frites, Catch of the Day and Grilled Pork Chops. Aside from the normal menus, both Chef Darren & Max also prepare Daily Specials with fresh seasonal produces for Brunch & Dinner, like Victorian Truffles & White Asparagus.
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136 Neil Road
Singapore 088865

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Monday:
08:00am - 04:00pm

Tuesday:
08:00am - 04:00pm

Wednesday:
08:00am - 10:00pm

Thursday:
08:00am - 10:00pm

Friday:
08:00am - 10:00pm

Saturday:
09:00am - 10:00pm

Sunday:
09:00am - 04:00pm

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Reviews

From the Burpple community

Roasted Pumpkin Salad served with quinoa, cranberries, pinenuts, green beans, pickled beetroots, pumpkin seeds & whey dressing by the side. I have added house-Smoked ocean trout ($8+) as I needed to get some protein in!

2 Likes

With @thelokalsingapore “Pimp My Breakfast”, you definitely can. Somehow ended up ordering a gym junkie brunch with poached eggs, ricotta and roast chicken. Doesn’t look much but pretty flavourful.

2 Likes

It’s been a while since I last dined here so when it came to deciding where our group should go for brunch today, the answer was obvious.
Without hesitation, I tend to gravitate towards the “Pimp Your Breakfast” section of the menu but the “Chicken Schnitzel Sandwich” caught my eye and that was it - I knew instantly what was destined for my belly.
Between the soft hot dog buns was a very large and very juicy piece of thigh meat. It wore a thin layer of crunchy crumbed coating that made the sandwich more fun texturally. Rounding things out with a bit of creaminess was a dollop of coriander mayo and a generous layer of smashed avocado. The rush of spicy heat that I particularly loved, came courtesy of Chef-owner Darren Farr’s housemade sriracha. Last but not least, fresh lettuce and sliced tomatoes were layered in between.
Verdict: A really solid chicken sandwich that I wouldn’t hesitate to order again.

4 Likes