Recent social media posts
31/05/2026
NEW: DIRTY BURGER TAKEAWAY
Starting 2nd June 🍔🤞🏼
A new Dirty Burger drops every week.
This week’s stack: smoked duck thigh bacon, piled thick, with sharp pickled green chilli for a bright little kick.
It comes with a cold, crunchy box of slaw on the side, because balance, apparently.
Deep smoke, a little heat, and just enough mess to make it worth leaving the house for.
Only 20 portions available each week.
Pre-order via IG DM.
Takeaway only.
No reservations. No crying when we sell out.
19/05/2026
Smoked Mackerel, Fried Chicken Skin
40 layers of chicken skin, stacked, pressed, then left to confit overnight before spending another 24 hours under weight. Sliced thin, dusted in salt, pepper, and potato starch, then fried hard enough to blister the edges while keeping the centre soft, fatty, and filthy.
Finished with house-smoked mackerel and a dark charcoal emulsion. Our dirty little version of surf & turf.
Hit the link in our bio to reserve. 🤞🏼
15/05/2026
You don’t need another excuse for missing a good roast.
Sunday Roast Ep.4 is happening on 5 June (Sunday) from 12PM, bringing back a proper mid-day feast done the ‘dirty’ way.
This round: Beef, Fish, Duck as the selection of mains, served with no shortcuts and no fuss. It’s the kind of lunch you shouldn’t plan to rush through. Swipe for the menu.
Reservations are open now. Hit the link in our bio and turn up hungry!🤞🏼
12/05/2026
Pig’s Ear Terrine - We take the ears from the pig heads used for our pig head nuggets. After slow-cooking them in a confit overnight, we press them together for 24 hours, transforming them into a rich and flavorful terrine. It is then cut into thin slices and served the “Dirty” way! 🐷
Hit the link in our bio to make a reservation.🤞🏼
07/05/2026
A wilder, unapologetically bold tartare.
Lamb turned loose with crisp water chestnut and punchy leek!
🤞🏼Hit the link in our bio to make a reservation!
05/05/2026
On 21st May, we’re pouring heavy. 🍷
In collaboration with Bound by Wine, we’re bringing Ghost Rock wines from Tasmania’s Cradle Coast for a full-on wine dinner. Featuring their Supernatural range, enjoy a welcome Riesling cocktail, 5 wines, and a 5 course feast that goes hard from start to finish.
Not ready for the full ride? Wine flights are on the table too.
Come thirsty. Come hungry. Don’t come boring.
📅 21st May
💰 $128++ per person
📍 78 Moh Guan Terrace, #01-19
🤞🏼Reserve via link in our bio.
30/04/2026
Chef Peter Smit in his element - no shortcuts, just skill and meat butchered right.
Discover what special cuts are on our ever-changing specials board! Always fresh and unexpected. Come see what’s getting the special treatment today!
🤞🏻 Hit the link in our bio.
28/04/2026
Crispy Half Pigs Head 🐷
Brined and slow-roasted for 12 hours until irresistibly tender, this full-flavour head is taken to the next level. Just before serving, it goes back into the oven for a final blast - crisping the skin into that perfect, golden crackle.
Served at $108, this is a hands-on, no-frills feast meant to be shared, savoured, and enjoyed without restraint.
Minimum 4 days pre-order required.
🤞🏻 Hit the link in our bio and pre-order when making your reservation.
21/04/2026
Silky whipped duck liver parfait, laced with a dark red wine and star anise reduction that clings in all the right places. Finished with puffed buckwheat for that teasing crunch and crisp endive leaves.
Hit the link in our bio to make a reservation.🤞🏼
31/03/2026
Sinfully creamy mashed potato, slicked with pickled garlic and topped with a wickedly crunchy chicken skin crumb - the Dirty Supper way.
🤞🏻 Hit the link in our bio to make a reservation!
26/03/2026
Pig Head Nuggets: A mix of pig cheeks, snout, tongue, and back of the head, blended with horseradish, Dijon mustard, and parsley. Crumbed and fried to perfection, and finished with a white anchovy emulsion.
🤞🏻 Hit the link in our bio to make a reservation.
24/03/2026
Roasted courgette is served with farmer’s cheese and black lime! Dirty & smokey.
🤞🏻 Hit the link in our bio to make a reservation.
16/03/2026
Psssst… this one fills up fast 😉
Welcome to the 2nd instalment of the Sunday Roast, where things get a little messy in the best way.Sink into your seat, loosen your belt, and let Sunday take over.
Choose your main: Roasted Chicken or BBQ Dover Sole, or upgrade to Beef for an additional $15++ when the cravings demand it. Pile your plate high with a spread ofindulgent sides, then finish the way every proper Sunday should, with one of our signature dirty desserts.All this for $58++ per person. Filthy, indulgent! Swipe to see our full menu!
🤞🏻 Hit the link in our bio to make a reservation!
12/03/2026
Keep the food coming and sip on a cocktail.
Now that’s what we call dirty dining.
🤞🏻 Hit the link in our bio to make a reservation.
10/03/2026
On our specials menu: Roasted Duck Heads 🦆
Slow-confit overnight in duck fat with ginger, coriander seed and rosemary, then roasted till crispy and hit with salt and our house spice blend.
Hit the link in our bio to make a reservation!🤞🏼
05/03/2026
Sweet, raw prawns in silky macadamia milk, with pickled watermelon rind and cucumber. It’s lush, briny, and a little bit filthy - the kind of dish you lean in for and don’t hold back.
🤞🏻 Hit the link in our bio to make a reservation!
03/03/2026
2 YEARS • 2 CHEFS • 1 TACO SHOWDOWN.
We’re turning two and we’re celebrating the only way we know how. Loud, messy, and dirty.
Sunday, 15 March 2026 | From 12pm
It’s a full-blown taco brawl.
🌮 José of El Guapo
🌮 Peter Smit of Dirty Supper
Two heavy hitters. No rules. No holding back!
Tortillas flying. Sauces dripping. Smoke in the air.
Expect bold flavours, messy hands, and tacos worth ruining your shirt for.
🤞🏻 Hit the link in our bio to make a reservation!
26/02/2026
Forgotten Carrot 🥕
Charred and slow-roasted in spiced butter. Served with whipped feta, puffed buckwheat, dill, and leek oil.
🤞🏻 Hit the link in our bio to make a reservation!
24/02/2026
🍸Getting Jacked
Jura 12 Year Old · Pickled Jackfruit · Noilly Prat
- Whisky meets sharp pickled jackfruit and dry vermouth. Built to change minds! Now, bottled up for you to enjoy at home!
🤞🏼Hit the link in our bio to make a reservation!
19/02/2026
Pig Head Nuggets: A mix of pig cheeks, snout, tongue, and back of the head, blended with horseradish, Dijon mustard, and parsley. Crumbed and fried to perfection, and finished with a white anchovy emulsion.
🤞🏼 Hit the link in our bio to make a reservation!
12/02/2026
NEW: Meet the Sunday Roast Gang at Dirty Supper.
Settle in, loosen up, and let Sunday do its thing. Choose your roast - fish or pork - or go all in with beef for an extra $15++ when indulgence calls. Load up your plate with a generous spread of sides, then finish strong with one of our signature dirty desserts. All this for $58++.
Dirty and unapologetically satisfying, just the way Sundays should be!
🤞🏼Hit the link in our bio to make a reservation!
10/02/2026
Going Bananas 🍌
A dirty mix of Jim Beam Bourbon, Carrot Brown Butter, Banana and Peychaud’s Bitters. A glorious slide down your throat, now bottled up for you to take home and enjoy at your own pace.
🤞🏼Hit the link in our bio to make a reservation!
05/02/2026
Things got messy… and we’re not sorry.
Bring your friends. The more hands, the better the feast. 🍴🔥
🤞🏼Hit the link in our bio to make a reservation.
Address
78 Moh Guan Terrace, #01/19
Singapore
162078
To reach Moh Guan Terrace in Singapore, you have a couple of convenient options for transportation:
**Public Transport:**
1. **MRT:** Take the MRT to Outram Park Station (East West Line or North East Line). From there, exit the station and head towards the bus stop at Outram Park MRT Exit H.
2. **Bus:** Board Bus 33 or 63 and alight at the nearest bus stop to Moh Guan Terrace. It’s a short walk from the bus stop to your destination.
**Driving/Parking:**
1. If you are driving, set your GPS to Moh Guan Terrace. The area is accessible via major roads such as Tiong Bahru Road.
2. There is limited street parking available nearby, so be sure to check for any parking restrictions. Alternatively, consider using nearby public car parks if street parking is full.
Make sure to check local traffic conditions and public transport schedules before heading out!
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What people say
Dirty Supper, located in the vibrant Moh Guan Terrace, is a culinary gem that celebrates the art of grilling and whole animal cooking. Under the expert guidance of Chef-Owner Peter Smit, this restaurant offers an exciting and ever-evolving menu that features both small and large plates, ensuring there’s something for everyone to enjoy.
One standout dish is the Lamb Tartare, beautifully paired with beetroot, pickled chili, and tendon crisp—an innovative take that showcases the kitchen's creativity. For those looking for a unique twist on classic flavors, the Smoked Corn with Miso and Chipotle is a must-try; it redefines how you experience this beloved ingredient.
Complementing the delectable food is Dirty Supper's selection of savory cocktails. The Dirty Sip offerings are particularly noteworthy; guests can indulge in refreshing concoctions like the House Americano—a delightful blend of saisons vermouth and bitters topped with a fizzy finish—or the Apple Highball, which combines Scotch whisky with freshly pressed apple juice and a hint of citrus for a refreshing sip.
The atmosphere at Dirty Supper is lively and inviting, making it an ideal spot to unwind after a long day. With its commitment to quality ingredients and inventive dishes, along with an impressive drink menu, Dirty Supper promises an unforgettable dining experience that keeps patrons coming back for more. Be sure to check out their specials board for even more surprises!
