The Masses

2317 Wishlisted
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
Singapore 189694

(open in Google Maps)

12:00pm - 09:30pm

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

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

12:00pm - 09:30pm

12:00pm - 09:30pm

12:00pm - 09:30pm

12:00pm - 09:30pm

View Address & Details

Top Dishes

What you should order based on community favourites

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

Waited patiently and changing my birthday lunch twice with the forever changing rules of Covid-19.

Thank you for bringing the restaurant I wanna go to my home Buddies 😍😘😍

Finally tried my CCCC pasta 😋 I love it!!
Totally love the food!!!!
I'd eat them again anytime seriously.
🍽️ Kueh pie tee with crabmeat
🍽️ Braised purple Cabbage, scallops, ikura, dashi blanc, prawn head butter
🍽️ Jerusalem Artichoke - miso butter
🍽️ C&C&C&C pasta - crabmeat, chorizo, caviar, confit lemon, lobster sauce
🍽️ Duck confit w/ wok hei noodle 😋
🍽️ Char siew Lamb rib w/mint sauce
🍽️ Octopus lobster porridge

Like how the fusion comes in the sense that hor fun is added to this dish

Had the lunch set ($35.90++) and topped up $10 for the C&C&C&C pasta which was honestly worth it as I thought it was rly tasty and interesting. Ordered beef cheeks for main course but it got gelat towards the end with too much potato and cheese

A lean cut that’s gaining in popularity, my portion of tri tip was cooked nicely medium-rare and was full-flavoured, a pity it was rather tough and chewy.

As sides, we had woody-tasting bluefoot mushrooms, mustard seeds over a mushy banana shallot that had been cooked a few minutes too long, and a rich if slightly cloying marmite and marrow jus. Everything worked more or less as a whole, even though there’s certainly room for improvement.

Taste: 3/5

1 Like

The guinea fowl was redolent of hearty winter flavours - two tender and well-marinated slices were drizzled with a fragrant sauce made from juniper berries and duck jus. It was served with a single carrot and chestnuts that added sweetness to contrast the tangy jus.

Insta: cafehoppingkids

1 Like

Love the fusion dishes here, and how the Masses team take the time to explain the concept of the dishes. Ps. Hope the below dishes will stay, as they rotate their menu every 4 months

Tender angus beef cheeks in claypot that comes with "bourguignon" which is essentially it's braised sauce with onions, carrots and thick slices of non-fatty bacon (thankfully), also it comes with creamy mash. All the flavours come together not in an overpowering salty way, but executed smoothly and slightly reminiscent of your chinese claypot styles - full of gems and tastes. ($24.90)

The duck confit deserves a shout out too, we wished there's more of the wokhey horfun, and that it comes piping hot (was slightly lukewarm), but matched with the salted egg and tender duck confit, simply irresistible. Also one of the rare dish where I felt the salted egg complement it well and wasn't too loud. ($19.90)

Was slightly sad that their Ochazuke was no longer on their menu!