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Seroja

Seroja Seroja is a restaurant located on Fraser Street, offering a passionate tribute to the diverse culinary traditions of the Malay Archipelago. They showcase an array of mouth-watering dishes such as Oyster & Beef Tartare, Sea Conch with Fermented Shrimp Dressing, BBQ Obsiblue Prawn with Sambal Hitam & Leek Floss, and Pie Tee of Sea Conch marinated with Fermented Shrimp Vinaigrette. They also frequently collaborate with renowned chefs, such as Chef Noboru Arai from Hommage in Tokyo. Don't miss out on their limited seats and exclusive menus like the Flora & Fauna Menu featuring dishes like Wheat Noodles with Mudcrab and Winter Truffles. Indulge in their warm cup of duck broth infused with kaffir lime leaf & jasmine tea, served in a traditional Malaysian vessel called the kendi air.

Recent social media posts

The first small bites to welcome you and set a tempo to the rest of the meal.
02/06/2026

The first small bites to welcome you and set a tempo to the rest of the meal.

Spiced mackerel fish floss, mint & raita.
14/04/2026

Spiced mackerel fish floss, mint & raita.

Seroja has been ranked 20th in the Asia's 50 Best Restaurant 2026 list. Our team are extremely proud & honoured to be su...
26/03/2026

Seroja has been ranked 20th in the Asia's 50 Best Restaurant 2026 list. Our team are extremely proud & honoured to be supported by so many.

We remain humble & committed to our cooking and hospitality, not forgetting the true meaning of being a restaurant.
Thank you very much.
Our team can't wait to welcome you πŸ™

Absolutely an honour to have been recognize by  again this year πŸ™ thank you to our fellow friends, esteem colleagues and...
24/03/2026

Absolutely an honour to have been recognize by again this year πŸ™ thank you to our fellow friends, esteem colleagues and guests that continues to support us every part of this journey.

Jia Qi our demi chef de partie from Kuala Lumpur started her culinary conquest by completing her Bachelor's Degree in Cu...
18/03/2026

Jia Qi our demi chef de partie from Kuala Lumpur started her culinary conquest by completing her Bachelor's Degree in Culinary Arts at Cesar Ritz in Switzerland & in between doing some kitchen stints in a few restaurants in Switzerland before moving to Singapore.

Recently Jia Qi had the opportunity to participate in a collaboration between Seroja & Blue by Alain Ducasse in Bangkok led by Chef .

She is currently working on our small bites at the start of our menu like our fish floss with raita, octopus pie tee & blue swimmer crab begedil.
After sending out all the small bites, you can see her rolling those cold betel leaf noodle moving silently but swiftly during service.

πŸ˜‰πŸ˜‰πŸ˜‰

Wild basil sorbet with lychee and bandung pearls on Josephine pineapple granita
17/03/2026

Wild basil sorbet with lychee and bandung pearls on Josephine pineapple granita

Marinated spot prawns with Assam pedas sauce. Assam pedas which means "sour spicy" in malay is made traditionally as a s...
05/03/2026

Marinated spot prawns with Assam pedas sauce.

Assam pedas which means "sour spicy" in malay is made traditionally as a seafood stew with a variation of seafood like mackerel, stingray or even crustaceans.

At Seroja we make the sauce using natural fruits like unrippen starfruit, jackfruit, tamarind,rose apple & tomatoes to give a elegant tropical note.

Blue swimmer crab begedil with confit celtuce petals on potato tartlette πŸ¦€πŸ¦€πŸ¦€
25/02/2026

Blue swimmer crab begedil with confit celtuce petals on potato tartlette πŸ¦€πŸ¦€πŸ¦€

Aerated white sesame ice cream with roasted black sesame muah chee.
30/01/2026

Aerated white sesame ice cream with roasted black sesame muah chee.

Blue lobster cooked low and slow in lobster oil, lily bulb, a touch of tamarind reduction and finish with our classic la...
05/01/2026

Blue lobster cooked low and slow in lobster oil, lily bulb, a touch of tamarind reduction and finish with our classic laksa leaf sauce.

We always provide our soft and warm roti paung to mop every single bit on the plate πŸ˜‹ GREAT START TO THE WEEK.

The focus and rigour in service ❀️πŸ’₯
09/12/2025

The focus and rigour in service ❀️πŸ’₯

Aerated paneer cheesecake with jackfruit and harum manis mango πŸ₯­ ❀️
05/12/2025

Aerated paneer cheesecake with jackfruit and harum manis mango πŸ₯­ ❀️

Exciting news! We are honoured to host Chef Michihiro Haruta from Crony, Tokyo for a ONE NIGHT only. Joining alongside h...
12/11/2025

Exciting news! We are honoured to host Chef Michihiro Haruta from Crony, Tokyo for a ONE NIGHT only. Joining alongside him will be Sommelier, Mr Kazutaka Ozawa.

The menu is a collaborative menu showcasing the best of the season from Tokyo & Singapore.

Crony currently holds Two-MICHELIN star and a Green star and ranks in the Asia's 50 Best Restaurant 2025.

Thank you  for recognizing us in your 100 Best Restaurant in Asia Pacific β€οΈπŸ™ amazing gathering of the industry. Congrat...
22/10/2025

Thank you for recognizing us in your 100 Best Restaurant in Asia Pacific β€οΈπŸ™ amazing gathering of the industry. Congratulations.

Tuna marinated with tamarind & seaweed on potato tarlette & ginger kerabu sauce.
23/09/2025

Tuna marinated with tamarind & seaweed on potato tarlette & ginger kerabu sauce.

On the 1st of October 2025, Seroja will be turning 3! We are very blessed by the outpouring support over this 3 years. F...
16/09/2025

On the 1st of October 2025, Seroja will be turning 3! We are very blessed by the outpouring support over this 3 years. For this special occasion we are honoured to be inviting Chef Ricardo Chaneton of Mono to cook with us for one day only.
The menu will be an entirely collaborative menu.



sg

Very excited to share that for our first collaboration of the year in Singapore, we will have Chef Ken Sakamoto of Cenci...
27/08/2025

Very excited to share that for our first collaboration of the year in Singapore, we will have Chef Ken Sakamoto of Cenci Kyoto for a one day only culinary collaboration on the 10th of September 2025 for lunch & dinner.

Each menu will be a collaborative effort, dishes that would only exist for one day inspired by Cenci's unique approach to elegant Japanese Italian cuisine and Seroja's Malay archipelago soul.

About Chef Sakamoto

Born in Kyoto in 1975, Sakamoto aspired to become a chef after tasting the wonders of Italian cuisine during a European trip in his university days. After graduation in 1999, he began training at the trattoria Il Pappalardo in Kyoto’s Higashiyama. He moved to Il Ghiottone, later serving as head chef for nine years. Sakamoto went on to open his own restaurant, Cenci, in Kyoto’s Okazaki neighborhood in 2014. He has earned great acclaim from local and overseas guests for his creative Italian cuisine utilizing Japanese produce. He is widely known for his unfailing pursuit of sustainability in areas ranging from procurement practices to activities that support producers and regions, as well as industry-leading improvements to working conditions. Cenci was selected in Asia’s 50 Best Restaurants from 2022 to 2024 and has been awarded one Michelin star every year since 2022. Sakamoto serves as a Director and the Kyoto team leader for Chefs for the Blue, a team formed in 2017 comprised of Japan’s top chefs actively working to achieve sustainable oceans and food culture.

Marinated octopus with sambal matah, smoke banana in pie tee.
23/08/2025

Marinated octopus with sambal matah, smoke banana in pie tee.

Roasted silver pomfret with braise jade abalone & reduced fish bone sauce.
05/08/2025

Roasted silver pomfret with braise jade abalone & reduced fish bone sauce.

Address

7 Fraser Street, #01-30/31/32/33 Duo Galleria
Singapore
189356

To get to Fraser Street in Singapore, you have several options for public transport and driving/parking:

Public Transport:
1. MRT: Take the North East Line (Purple Line) or the Circle Line to Dhoby Ghaut MRT Station. From there, transfer to the North South Line (Red Line) and alight at City Hall MRT Station. Exit towards Stamford Road and walk along Stamford Road until you reach Fraser Street.

2. Bus: Take bus number 7, 14, 16, 36, 77, 106, 111, 124, 128, 131, 147, 162M or 166 and alight at the bus stop opposite Raffles Hotel on Bras Basah Road. From there, walk along Bras Basah Road until you reach Fraser Street.

Driving/Parking:
If you are driving to Fraser Street, there are several parking options available nearby:
1. The Cathay Cineleisure Orchard Car Park located at Handy Road.
2. The National Museum of Singapore Car Park located at Stamford Road.
3. The Rendezvous Hotel Car Park located at Bras Basah Road.

Please note that parking availability may vary and it is advisable to check for parking rates and availability before your visit.

Opening Hours

Tuesday 18:00 - 23:00
Wednesday 18:00 - 23:00
Thursday 12:00 - 14:30
18:30 - 23:00
Friday 12:00 - 14:30
18:00 - 23:00
Saturday 18:00 - 23:00

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What people say

Seroja, located on Fraser Street in Singapore, is a restaurant that pays homage to the rich culinary traditions of the Malay Archipelago. With its passionate dedication to showcasing the diverse flavors of the region, Seroja has become a must-visit destination for food enthusiasts.

One of the standout features of Seroja is their commitment to using fresh and high-quality ingredients. Their social media posts highlight the bountiful harvest from the Malay archipelago region, emphasizing their dedication to sourcing local produce. This ensures that every dish at Seroja is bursting with vibrant flavors and authentic tastes.

The menu at Seroja offers a tantalizing array of small bites that are sure to please even the most discerning palate. From Oyster & Beef Tartare with Oyster Leaf Cream and Kaffir Lime to Sea Conch with Fermented Shrimp Dressing, each dish showcases a unique combination of flavors that will leave you wanting more.

For those looking for an extraordinary dining experience, Seroja occasionally collaborates with renowned chefs from around the world. Recently, they had the privilege of cooking with Chef Noboru Arai of 2 MICHELIN STARS Hommage in Tokyo. The collaborative menu between Seroja and Hommage showcased an exquisite fusion of culinary techniques and flavors, creating a truly memorable dining experience.

In addition to their regular menu offerings, Seroja also introduces seasonal dishes that showcase their creativity and innovation. For example, their Pie Tee of Sea Conch marinated with Fermented Shrimp Vinaigrette, Onion Jam & Kohlrabi matchsticks is a delightful twist on traditional flavors.

Seroja's commitment to providing an exceptional dining experience extends beyond just the food. They also pay attention to details such as serving warm cups of duck broth infused with kaffir lime leaf & jasmine tea before the main course. This thoughtful touch adds an extra layer of warmth and hospitality to the dining experience.

Overall, Seroja is a hidden gem in Singapore's culinary scene. With its dedication to showcasing the flavors of the Malay Archipelago, its commitment to using fresh ingredients, and its occasional collaborations with renowned chefs, Seroja offers a dining experience that is both unique and unforgettable. Whether you're a local or a visitor, Seroja is definitely worth a visit for an extraordinary gastronomic journey.

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