Opened by Saveur’s ex-owner, The Masses is the creation of Dylan’s ideal of the perfect dining experience for every Singaporean: Great quality food, at an affordable, wallet-friendly price. Serving Modern, French-inspired Contemporary Cuisine, we take in many other elements from Japanese and World Cuisines as well. By blending fresh produce with modern cooking techniques, we let creative flavours take over your palate. Open everyday of the week, you can find us along Beach Road, Bugis, Singapore.
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85 Beach Road
Singapore 189694

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 11:30pm

12:00pm - 11:30pm



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“C” is for Crabmeat, Caviar and Clams. And they sure are a mighty force when they unite for this cool “C-food/seafood” (geddit geddit? 😜) pasta creation that’s also smothered in a rich and thick lobster bisque.
Customers are offered a choice to have it in a smaller starter portion or as a main ($9.90++ and $14.90++ respectively). I say go for the latter as you should not play coy when you have a chance to dig into a value-for-money umami bomb of such calibre.

There are bone marrows and there is THIS roasted bone marrow from “The Masses”.
Chef-owner Dylan Ong and his team take things up to another level with a curation of boldly-flavoured toppings on theirs. Turbo-boosting the meat factor are pieces of duck and pork that are first deep-fried then baked for crispiness - making them a great contrast to the gelatinous cream of the bone marrow fat. Lest all this talk of richness is making your cholesterol climb, fret not as some acidic cut-through comes in the form of balsamic vinegar-marinated mushrooms while the thick slice of toasted multigrain sourdough provides some fats-absorbent cushioning.
I would return just to have this again because it’s bloody delicious, and at $14.90++, terrific value. Further proof as to why this casual restaurant totally deserves its the top spot in the “Extraordinary Value” category on the “Burpple Singapore Hot 100” list.

One of the good eats we had in 2017. Ex founder of the successful restaurant chain - Savory. Serving up good and affordable French based cuisine. .
I must say he did it again. Incredible food with a good balance of flavor. E.g. the crab base Angel hair topped with caviar. Bursted of the taste of the sea just made it unforgettable. .
Look at the thickness of the steak and still able to achieve Med doneness proved the ability of the kitchen. .
I believed their standard should be able to maintain and recommend all to try! .

The masses .
🏠: 85 Beach Rd, Singapore 189694

C&C&C pasta - main $14.90
Hmmmm..caviar, crabmeat & clams in lobster bisque. What’s not to 💗💗💗?? Even the main course size is not enough to share..

The egg $8.90
Creamy chawanmushi topped with tobiko and ikura, served with side of house chips. Yum yum yum!! 😋

While I understand that not everyone goes for pre-main course bread (the "too much carbs are bad for you" rhetoric is very strong), unless it's free, this is something I strongly encourage you to to try. It's the extremely underrated bread with Umami Butter ($3 + $2.90).

You get a choice of toasted French brioche or multigrain sourdough (I went for the latter, but honestly, the brioche would make for an even more indulgent experience). The umami butter, made with nori, kombu and house sauce, is to die for. On it's own, it's a pretty darned good flavoured butter. It's light, savoury, and not greasy, with a whipped yogurt texture. When lathered onto the toast, it's a literal match made in heaven. The flavour somehow becomes enhanced (intensification of umami, perhaps?)....I can't seem to properly put it into words...just try it ok???? Don't overlook it.

Pro tip: just get in and mop it all up. You'll want more.

This C & C Pasta is served cold, topped with crab meat and caviar and drenched with lobster bisque. I am expecting this pasta to be very flavorful of seafood but disappointed it wasn’t. However this is why I wouldn’t find it too gelat (sick of eating) and it actually taste better and better. The flavour is actually very well-balanced in overall. Pasta was cooked al dente. It’s can be served as starter or main course.

It's always a good meal at The Masses for me.

The menu changed quite a bit since I last visited, but I can't complain; this Braised Beef Cheek ($17.90++) is chunky, tender and mad flavourful! Love the pears and mashed potato too.

I really appreciate how much care the team here puts into every aspect of their dish, as not one component is made to stick out like a sore thumb, but rather everything comes together harmoniously in taste and textures! Visually as well, it does look like quite stunning yet not too complicated. So, sure, I'd love to have more of this. 😋

cold pasta with crabmeat, caviar, clams, and drenched in lobster bisque. only $14.90?! i will totally come here again!

Blackberries, Black Date Sauce, White Chocolate Parfait and Yogurt Ice-Cream. Was expecting a boldly sour dessert by reading the description of this dessert but this was actually pretty rich without being mouth-puckering sour — the creamy yogurt ice-cream and white chocolate parfait helped in particularly to create a creamier, thicker and richer flavour to the sour components that made it feel more luxurious. Liked how there were seemingly cream cheese and lime elements that help to lift the flavours just a little, keeping the flavours refreshing despite the already tart flavours going on within the richness of the dessert.

From the newly-revamped menu at The Masses. Went for medium-rare for the doneness and the steak is really on point; juicy, tender with a bit of chew, it comes with a sprinkling of salt and pepper and isn’t particularly gamey. Really liked how the other celeriac components aren’t exactly heavy tasting here — the celeriac remoulade being almost akin to a refreshing coleslaw, while the roasted celeriac gave a refreshing, light-tasting crunch; somewhat replacing the usual starchy components (e.g. baby potatoes) usually found in entrees like these. The celeriac purée works like a refreshing mousse on the side; pretty light and cleanses the palate in between morsels of the beef. Pretty well-executed, and showcases the different forms of celeriac in a single dish without stealing the limelight of the steak.

C&C Pasta ($14) - Ordered a bigger portion as a main. Al dente angel pasta with mash of crab meat and caviar cooked in lobster bisque. This dish was served cold and was quite tasty. The Egg ($9) - This reminded me of Japanese chawanmushi served with ikura and potato
chips. The potato chips got soggy after awhile and this dish was a tad too salty for me. Iberico Pork Loin ($17) - This was my favorite dish. The ratio of fats and lean meat was just right. It had a chewy texture and went well together with the sauce.

And how best to do it than to savour good food.

1) CnC Pasta ($14)
Crab meat and caviar pasta, slathered in generous lobster bisque. Great on both the eye and the tongue too.
2) Braised Short Rib ($18)
Juicy and succulent- braised for 12h and served with pomme purée (fancy mash potatoes and sesame crumbs.

Used #entertainersg #1for1 deal here :) #themassessg

This chicken breast is easily the healthiest thing I’be ever ordered at a restaurant (sans the chicken floss part). But I must say it is really well done. Unlike most chicken breasts that are tough and thick, this one breaks easily with the touch of the knife and was really tender. I loved the pairing of the stewed vegetables and chicken floss which added a twist to this.

The C&C pasta (crab & caviar) ($14) is a mighty interesting take on cold pasta. Drenched with lobster bisque (but didn’t really taste like it) and topped with crab shreds and caviar (again, couldn’t taste the caviar), not sure why everybody loved it, but I guess I came with too high an expectation, it kind of fell flat. Nevertheless, I must applaud The Masses for the super al dente angel hair.

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