808 Eating House presents an inventive Southeast Asian dining experience

For a city of food lovers, there’s nothing more comforting than a gastronomic menu bursting with refined flavours, served to us in a casual, uplifting environment where we get to enjoy great company and bond over good food.

A vibrant new addition to the buzzing Joo Chiat dining enclave, 808 Eating House presents an exciting menu brimming with familiar yet refreshingly novel interpretations of Southeast Asian cuisine.


, 808 Eating House presents an inventive Southeast Asian dining experience


Helmed by homegrown Chef Eugene Chee, the menu showcases his signature accessible style of dining, reaching into his classically trained culinary skill set and vision to provide “more fun dining than fine dining” to offer diners an inventive and satisfying experience at 808 Eating House. Prepared with finesse and innovation, their dishes boast thoughtfully-sourced local and regional quality produce.

Combining influences from different Southeast Asian cuisines, look out for highlights such as their Buah Keluak Pork Belly, painstakingly braised for 12 hours in buah keluak and soy sauce enriched with homemade coconut serundeng, accentuated with ginger flower, then served with achar pickles, and perfectly seared Barramundi perched on lightly-spiced garam masala pumpkin purée , served with sautéed nai bai vegetables.

Oher choice big plates to go for include their Braised Lamb Shank with Chinese “chuan-chuan” spices, burnt eggplant purée, pickled shallots, and watercress, the renowned Sichuan Mouth-Watering Chicken with toasted peanuts and scallions, and the addictive curry leaf and mint pesto-coated Roasted Cauliflower paired with a cashew nut sauce and toasted pumpkin seeds.


, 808 Eating House presents an inventive Southeast Asian dining experience


Perfectly complementing their mains are equally impressive sides such as plump Japanese Miyagi oysters anointed with a tangy house-made green papaya sauerkraut and Sichuan chilli oil drizzle, Chef Eugene’s rendition of Crispy Baby Squid using fresh baby squid caught in waters just off the coast of Singapore, the inspired Chicken and Egg chicken fat chawanmushi with crème fraîche, Pickled Quail Eggs, and Chef’s signature Duck Fat Financiers.

End your meal on a high with desserts inspired by local and regional flavours as well. The show-stopping Peanut In A Cup is a must-try, as well as a sweet-savoury combination of black sesame parfait and wafer biscuits with their Ice Cream Sandwich.


For more on 808 Eating House and their unique food and drinks menu, head over to their website here.