The Masses

1956 Wishlisted
~$30/pax
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.

85 Beach Road
#01-02
Singapore 189694

(open in Google Maps)

Thursday:
12:00pm - 10:00pm

Friday:
12:00pm - 11:30pm

Saturday:
12:00pm - 11:30pm

Sunday:
12:00pm - 10:00pm

Monday:
12:00pm - 10:00pm

Tuesday:
12:00pm - 10:00pm

Wednesday:
12:00pm - 10:00pm

View Address & Details

Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

Thirty-month old Masses has refreshed its menu as they enter into Menu 8.0 with 13 new dishes and 14 others from the best of the seven preceding menus. The brain with the tenacity behind this is chef-owner Dylan Ong and his seven-men team, as they aim to make fine-dining food accessible to everyone.
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Pictured is a dish reimagined from shakshouka, but with flavours that would appeal to the locals. The flavour is predominantly mala, where a trio of tofu with different textures - silken tofu, taupok, and taukwa - is tossed in a mix of aromatic Spanish sofrito, dou ban jiang, and merguez. It is then served with sweet potato vermicelli and topped with green chilli and scallion, mala style.
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One of my old favourites, I’m glad to report that it’s only gotten better with time. Don’t let the ordinary name fool you, this is BIG on flavour! The braised purple cabbage is perfectly done, not too soft with a good bite, but where this really shines is that uhhhhmazing sauce! Super buttery and rich, you’ll want to order a side of bread just to mop it all up. A veg dish this might be, but healthy it is not. 🙊

3 Likes

A homage to his Teochew heritage as well as a nod to the terrine and his French cooking background, chef Dylan's attempt to simultaneously preserve and radically modernize an almost extinct traditional Teochew dish has resulted in an extremely unique conceptualisation that still works despite its initial strangeness. Pork trotters are slow boiled for 10 hours and combined with pork belly as well as gelatinous pig skin to form a light tasting yet flavourful cold terrine, served with crunchy housemade chicharron and an inspired calamansi sorbet with a kick of chilli padi that doubles as sauce when it eventually melts.

<< Invited tasting >>

Taste: 3.5/5

Soft, pillowy and slightly charred, these gnocchi were pretty good except for a random few undercooked ones. The velvety potato sauce laced with miso butter and root vegetables as well as roasted garlic made this quite a hearty and flavoursome vegetarian option that is sure to please even meat lovers.

<< Invited tasting >>

Taste: 3.5/5

1 Like

The Masses evolving food philosophy always produces interesting results. One of their more successful plates is this extremely inviting looking otak-inspired fish cake that's made from local golden pomfret instead of mackerel. I loved the loosely packed texture of the fish cake and the restrained sensibility that calls for dialing back on the spiciness of the otak paste so that the shredded crab meat and tobiko are not overpowered (the uni is not normally part of this dish). This doesn't mean flavour was sacrificed, quite the contrary and especially so with the simultaneously refreshing and umami pork lard and calamansi vinaigrette used to dress to fish cake.

<< Invited tasting >>

Taste: 3.5/5

1 Like

While the small bites on The Masses new menu are novel, it’s the more conventional yet still unique interpretations of classics that truly impressed. Instead of pork, they use the less popular lamb but makes it as good or even better. Marinated for 24 hours in their house-made charsiew sauce and sous vide for a lengthy 36 hours, it's obvious this is a labour of love and passion and more than just a day job for the team at The Masses. The result is richly flavoured, fall-of-the-bone meat with a perfect char from being finished off on the binchotan. The mint sour cream on the side is a cool and refreshing foil to the heavy protein as well.

<< Invited tasting >>

Taste: 4/5

2 Likes
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