The Masses

2386 Wishlisted
~$30/pax
What We Love
  • Menu changes every four months!
  • Chic and comfortable
  • Quality French-Asian food at accessible prices, foolproof for dates and small groups
  • Infused Ajitsuke Tea Egg, Foie Gras Spring Roll, Savoury Meringue

85 Beach Road
#01-02
Singapore 189694

(open in Google Maps)

Wednesday:
12:00pm - 09:30pm

Thursday:
12:00pm - 09:30pm

Friday:
12:00pm - 09:30pm

Saturday:
12:00pm - 03:00pm
05:00pm - 09:30pm

Sunday:
12:00pm - 03:00pm
05:00pm - 09:30pm

Monday:
12:00pm - 09:30pm

Tuesday:
12:00pm - 09:30pm

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Reviews

From the Burpple community

A play on french & asian fusion and I don't know what to think about it. Duck confit ($19.90++) was tender and flavourful. Kway tiao seems somewhat out of place though. Would say that the starters here definitely outshine the mains.

Was initially hesitatant to order expensive cabbage ($16.90++), but boy was I pleasantly surprised. The dish was so good! Cabbage was soft (not mushy) and goes very well with beurre blanc. Will definitely eat my vegs if they are all served this way.

Al dente pasta served with crabmeat, chorizo, caviar, confit lemon in lobster sauce. Ingredients came together well and got me wanting more with each bite. Absolutely yummy and highly recommended! Available in two sizes: starter ($16.90++) or main ($23.90++)

For mains, I had Duck Confit ($19.90) and I like that it is served with wok-hei infused horfun, mushrooms, a sprinkle of salted egg yolk and a drizzle of plum vinaigrette instead of the usual mash potatoes. The duck skin is fragrant and crisp and the meat is well seasoned and moist.

We tried the Christmas special starter: Pork and Foie Gras Pithivier ($20.90). The perfectly-baked pastry is stuffed with pork belly, foie gras and chestnut, and served with apple slices, cranberries drizzled in balsamic vinegar. This reminds me of a zinged up 叉烧酥 - the pastry is crisp and flaky and the filling is moist, smokey and flavourful.

Purple Cabbage ($16.90) sounds pretty ordinary but it is anything but that. The cabbage is very soft and it goes very well with the scallop paste, ikura, prawn head butter and dashi beurre blanc (butter sauce) drizzled in green oil. Easily the most luxurious cabbage I ever had!

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