Recent social media posts
24/12/2024
Wishing you a Merry Christmas and a joyful holiday season from all of us at Imbue. Celebrate the festivities with us and make this season truly special.
Festive Operating Hours
24 & 25 December
Lunch: 12:00 PM – 2:30 PM | Dinner: 6:00 PM – 11:00 PM
31 December & 1 January
Lunch: 12:00 PM – 2:30 PM | Dinner: 6:00 PM – 11:00 PM
We look forward to celebrating with you.
03/12/2024
Oolong chicken consommé - a delicate broth made from fresh chicken and vegetables, clarified for purity and infused with oolong tea. A hint of wild pepper leaf oil adds a gentle finish.
Available only in our Infuse (5-course) and Simmer (8-course) menus.
21/11/2024
Imbue stands out as a contemporary European restaurant, serving Asian sauce-centric dishes with an unexpected fusion flair. Our intimate space seats 38 guests and features a bar where you can enjoy a sophisticated pre-dinner tipple before your meal.
For intimate festive celebrations this holiday season, our private dining rooms provide a personalized experience in a cozy setting, accommodating up to 10 guests.
Make your reservation via link in bio.
Location: 32 Keong Saik Road
Operating Hours:
Lunch: Thurs - Sun | 12PM - 2.30PM
Dinner: Tue - Sun | 6PM - 11PM
01/11/2024
Chef Lee Boon Seng delves deep into his roots to define a cuisine that reflects his personal heritage and lifelong experiences, presenting an innovative melding of tradition and modernity.
Thank you CNA Lifestyle for the feature! For reservations, visit the link in bio.
29/10/2024
Introducing two new cocktails on the menu.
𝐄𝐬𝐜𝐚𝐩𝐞 - A vibrant blend of Ron Colon dark aged rum, bittersweet Campari, smooth Viognier, and fresh pineapple, offering a tropical symphony that perfectly complements our Lamb Saddle and Crab Claypot Rice. Meanwhile, 𝐁𝐨𝐭𝐚𝐧𝐲 refreshes with Hendrick’s gin, chrysanthemum, jasmine, and citrus, offering a bright start that pairs well with our Shima Aji. Thoughtfully crafted, each cocktail is made to complement the flavours of your meal.
Experience these pairings at Imbue. Reserve your table through the link in our bio.
15/10/2024
Introducing our latest creation, inspired by the comforting tradition of claypot rice with a luxurious twist. Aromatic rice is served over a rich crab fat sauce, topped with a stuffed morel mushroom, shredded snow crab, and fresh herbs. Finished with bottarga and crispy puffed rice, each bite is layered with bold, umami flavours.
Pair it with 𝐄𝐬𝐜𝐚𝐩𝐞, a tropical cocktail featuring Ron Colon dark aged rum, Campari, Viognier wine, and fresh pineapple, for a refreshing balance to this rich, flavourful dish.
Available now on both our à la carte and simmer menus.
09/10/2024
9 days left to Chef @boonseng_lee collaboration with the Japan Farmed Fish Export Association (JFFEA), featuring Steamed Tai - this dish reimagines the elegance of Tai through a blend of flavours close to Chef’s heart.
The tamarind peel fish bone sauce, inspired by the Nyonya-style fish soup his grandmother once made, brings a touch of home to this refined creation. Paired with lemongrass tomato jelly and a hint of truffle, each bite offers a delicate balance of tradition and innovation. Complemented by the Manotsuru Junmai Daiginjo sake, this dish captures the essence of Chef @boonseng_lee approach—bringing out the finest in each ingredient with care and precision.
Available until 18 October.
01/10/2024
Exciting news! We’re celebrating our 1st anniversary with a special 4-hands dining event. Chef Boon Seng of Imbue and Chef Park of Hansik Goo will come together for two evenings, blending their shared appreciation for traditional flavours and modern techniques in a stunning 9-course menu for $228++.
This collaboration stems from Chef Boon Seng’s long-standing friendship with Chef Mingoo , chef-owner of Michelin-starred Mingles and Hansik Goo, and mentor to Chef Park, the head chef of Hansik Goo. Having previously collaborated during Chef Boon Seng’s culinary journey, this reunion is a result of years of mutual respect and admiration. After a year-long discussion, we are thrilled to finally bring this collaboration to life.
November 4th & 5th | 6.00 PM | Imbue
Don’t miss out— Secure your table now, reservation link in bio.
03/09/2024
Chef Lee draws inspiration from the savoury flavours of Peking duck and childhood memories of wedding banquets to create his own take on suckling pig. Served with an onion potato pancake and house-made yuzu ‘Hoi Xian’ sauce, it's a dish of oozing umami with a touch of comforting nostalgia.
With limited availability, the suckling pig comes with a complimentary bottle of Chef Lee's signature ‘Hoi Xian’ sauce, exclusive to the first 68 diners at $9.90 nett.
Reserve your table now via link in bio.
25/08/2024
Reimagined Menus and the Unveiling of À La Carte Lunch at Imbue
Chef Lee presents Imbue’s second act with fresh tasting menus and an expanded lunch selection, now available in an à la carte format to savour further expressions of his culinary vision.
Exclusive: Inspired by the tradition of enjoying peking duck and childhood memories of suckling pig at wedding banquets, Chef Lee offers his own rendition, serving the suckling pig with an onion potato pancake, drizzled with Imbue's homemade ‘Hoi Xian’ sauce.
With limited availability, this culinary delight comes with a complimentary bottle of Chef Lee's signature ‘Hoi Xian’ sauce, exclusive to the first 68 bottles at $9.90 nett, starting 27 Aug.
22/08/2024
6 days to go.
We are delighted to unveil our new menu on August 27th. Boon Seng has crafted each dish with a unique narrative, inviting you to explore flavours that tell a story.
Reserve your table now via the link in our bio.
Address
32 Keong Siak Road
Singapore
SINGAPORE089139
Option 1: Public Transport
- Take the MRT to Outram Park Station (EW16/NE3).
- From Exit H, walk along Keong Saik Road for about 10 minutes.
Option 2: Driving/Parking
- If you are coming from the East Coast Parkway (ECP), take the Keong Saik Road exit.
- If you are coming from the Ayer Rajah Expressway (AYE), take the Keong Saik Road exit.
- There are limited street parking spaces available along Keong Saik Road. Alternatively, you can park at nearby public car parks such as Chinatown Complex Car Park or People's Park Complex Car Park.
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What people say
Imbue Singapore, located on Keong Siak Road, is a restaurant that offers a unique blend of contemporary European cuisine elevated with refined Asian sauces. Helmed by Chef-Owner Lee Boon Seng and 1855 F&B, Imbue Singapore promises an exceptional dining experience.
One of the standout features of Imbue Singapore is their Adaptation menu, which was recently showcased on social media. The Grains cocktail from this menu is a true delight for the senses. With its Kefir and Vodka blend infused with spiced apple notes, complemented by a smooth touch from Kefir and Vanilla espuma, and topped off with a toasty burnt rice puff, it offers layers of pure tranquillity.
Chef Boon Seng's passion for his craft shines through in every dish at Imbue Singapore. His culinary journey is one that gets richer with time, as he continually seeks to share his heartfelt expression of love for food. To learn more about Chef Boon Seng's inspiring journey, you can read about it on CNA Lifestyle.
Imbue Singapore also boasts a thoughtfully crafted bar menu that perfectly complements their ala carte offerings. The Adaptation menu features 12 cocktails in two unique styles: Signatures and Contemporary Classics. These drinks skillfully combine unexpected ingredients, bringing together flavors from diverse cultures across the globe.
Lastly, Imbue Singapore extends their heartfelt thanks to the incredible team behind the restaurant. Their unwavering dedication and hard work have turned a dream into a beautiful reality.
Overall, Imbue Singapore on Keong Siak Road is an exceptional dining destination that offers contemporary European cuisine elevated with refined Asian sauces. With its innovative cocktails, heartfelt culinary expression, and dedicated team, it promises an unforgettable experience for all who visit.
