Recent social media posts
18/10/2026
Inspired by Chef Petrina’s recent travel to Holland. Yes, Holland. Influenced by Indonesian and Surinamese culture, we present a Grilled Galatian Octopus Gado Gado. Glazed in homemade satay sauce, served with fennel achar and sesame peanut crunch and burnt fennel oil.
A little taste of Holland’s colonial food history.
In the Netherlands, Indonesian and Surinamese food are woven into everyday eating. From Indonesian gado-gado to Surinamese-Javanese peanut-dressed vegetables, these cuisines share roots but have evolved in their own ways.
Our take on Gado Gado draws inspiration from this delicious intersection of cultures.
Hungry yet?
Gobble n Sip:
CHOPE us
📧[email protected]
📱Whatsapp +65 9657 0585
☎️ +65 6266 3822
🛵 GRABFOOD
17/09/2026
Chye Poh ~ 3 kinds in our daikon cake
Homemade daikon cake inspired by the dim sum trolley
Menu 4.0 ~ Kaminoebi Prawn with daikon cake
Did you know this is probably the 3rd version since 2013?
Hungry yet?
Let’s eat!
Gobble n Sip:
CHOPE us
📧[email protected]
📱Whatsapp +65 9657 0585
☎️ +65 6266 3822
💻 GrabFood Singapore
17/09/2026
Chye Poh - 3 kinds in one piece of daikon cake.
Homemade Chye Poh daikon cake
New on Menu 4.0 ~ Kaminoebi Prawn with daikon cake
Are you hungry yet?
.0
What’s in our dish?
.0
11/09/2026
One last weekend for LAKSA & THE SEA. 🌊
Missed it this week? You’ve still got Saturday & Sunday — after that, it slips out of our weekly noodle rotation until next month.
For Chef Petrina, this bowl pulls together a lot of what shaped the way she cooks: Heng Hwa roots, seafood always close to the table, and a dad who took her around Singapore eating at local joints.
A little Heng Hwa. A lot Singapore. Very Morsels.
It starts with our homemade rempah and a deeply umami prawn & fish laksa stock, loaded with Kaminoebi prawn, battered batang fish nuggets, Manila clams, taupok, bìndīng, quail egg and laksa rice noodles. Haebi hiam chilli on the side for an extra kick.
And after Chef Petrina took laksa halfway across the world to cook in Peru July this year, bringing it onto the Morsels noodle rotation felt like a fitting homecoming.
Catch LAKSA & THE SEA, this Saturday & Sunday before the noodles rotate again. Then you’ll have to wait until next month.
Hungry yet?
Gobble & Sip:
➡️ Chope link in profile
💌 [email protected]
☎️ +65 6266 3822
📱 WhatsApp +65 9657 0585
💻 Order online on GrabFood Singapore
28/08/2026
For the bubble lovers. 🥂
Domaine Rousseaux-Batteux Blanc de Noirs Grand Cru is made from 100% Pinot Noir and finished Extra Brut. Expect fine bubbles, red apple, citrus, gentle brioche and a long, chalky finish.
Pair it with our Shrimp Toast, Signature Manila Clams in fig broth and sour kimchi, or Catch with chye poh beurre blanc.
A bottle with freshness, texture and plenty of character.
Thirsty yet?
Gobble & Sip:
➡️ Chope link in profile
💌 [email protected]
☎️ +65 6266 3822
📱 WhatsApp +65 9657 0585
*****ne *****ne
27/08/2026
Shrimp toast, the Morsels way.
Prawn mousse on UPGRAIN® brioche, fried until crisp and finished with smoked cream and katsuobushi. The brioche has one-third the carbs of regular brioche, while still giving us the soft, buttery texture this dish needs.
A simple, savoury bite made for snacking with a glass of bubbles.
Hungry yet?
Gobble & Sip:
➡️ Chope link in profile
💌 [email protected]
☎️ +65 6266 3822
📱 WhatsApp +65 9657 0585
.0
30/05/2026
Years of sustainability and zero waste bottled into vinegars and usable by product.
30/05/2026
Some bowls earn a permanent place in the rotation.
Our US Rib Fingers Curry Mee Tai Mak returns this week, bringing back everything people love about it — a deeply aromatic curry broth, tender slow-cooked US rib fingers, springy tai mak, beef tendon, honeycomb tripe, beef balls, quail eggs, daikon, and our house fukujinzuke for brightness and crunch.
Rich, comforting, and packed with layers of flavor, it’s the kind of bowl that starts with “I’ll just have a taste” and ends with an empty bowl.
At Morsels, we serve only one noodle each week. Miss it, and you’ll have to wait for its next appearance.
Slow-crafted, full of soul — US Rib Fingers Curry Mee Tai Mak, the Morsels way.
📍Dempsey Hill | dine-in or delivery
Gobble n Sip:
CHOPE us
📧[email protected]
📱Whatsapp +65 9657 0585
☎️ +65 6266 3822
💻 www.MorselsDabao.com.sg
14/05/2026
Sunday Punch Down 🍕|🍷|🎉
24 May 2026 12-6pm
10 more days! And we’re stoked to have you guys to try the creations chefs of and of have concocted. Here’s what we’ll be firing up next Sunday~
There’ll be limited portions of our special pizzas for the day so book your seats via the reservation link in ’s bio.
See you then!
Gobble & Sip:
1. ➡️Chope link in profile
2. 💌[email protected]
3. ☎️ +65 6266 3822
4.📱Whatsapp +65 9657 0585
12/05/2026
Four faces. Four generations. Four w**es that tell the story of time.
On 22 May, Morsels welcomes Liuba Letorova from Bodegas Matsu for a special one-night-only w**e dinner celebrating the soulful w**es of Toro.
The Matsu labels are unlike any other. Each bottle bears the face of a different generation — from youth to old age — symbolizing how wisdom, resilience, and character deepen over time, much like the w**es themselves.
At Morsels, Chef Petrina Loh translates this story onto the plate through a four-course menu rooted in fermentation, heritage, and bold Asian flavors.
✨ Hokkaido Scallop with almond dashi and fermented white asparagus
✨ Charred Pork Cheek with balsamic ang chow glaze and green mango
✨ Whisky-Brined Silverhill Irish Smoked Duck with charred cabbage and duck jus
✨ Braised 2GR Wagyu Bolar Blade with Morsels’ 2018 gochujang chocolate glaze
Each course is paired with a distinct expression of Matsu:
La Jefa, El Pícaro, El Recio, and El Viejo.
A night of old vines, powerful w**es, and flavors that tell their own stories.
📅 22 May 2026 (Friday)
🕖 7:00 PM
📍 Morsels, Dempsey Hill
💰 $168++ per person
🎟 Limited seats available
Reserve now before this intimate dinner sells out.
Gobble n Sip:
CHOPE us (link in profile)
📧 [email protected]
📱 WhatsApp +65 9657 0585
☎️ +65 6266 3822
**edinner **e
Address
25 Dempsey Road #01/04
Singapore
249670
To get to Dempsey Road, you can take the MRT to Holland Village station or Farrer Road station and then take a bus to Dempsey Road. Alternatively, you can drive and park your car at one of the parking lots along Dempsey Road.
Opening Hours
| Tuesday |
12:00 - 15:00 |
|
18:00 - 22:00 |
| Wednesday |
12:00 - 15:00 |
|
18:00 - 22:00 |
| Thursday |
12:00 - 15:00 |
|
18:00 - 22:00 |
| Friday |
12:00 - 15:00 |
|
18:00 - 22:30 |
| Saturday |
10:30 - 15:00 |
|
18:00 - 22:30 |
| Sunday |
11:00 - 15:00 |
Alerts
Be the first to know and let us send you an email when MORSELS posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
MORSELS, located on Dempsey Road in Singapore, is a must-visit for foodies looking for a unique and unforgettable dining experience. The restaurant's rustic barnyard-style setting, surrounded by lush greenery, provides the perfect backdrop for Chef-Owner Petrina Loh's wildly creative fusion dishes. Each dish is ingredient-driven and expertly paired with a specially curated list of wines, sake, craft beers, and house-infused cocktails.
One of the newest additions to MORSELS is the four-seater Chef's Table built into the kitchen by reservation only. This exclusive experience allows diners to watch Chef Petrina Loh and her team work their magic up close and personal. Additionally, the open bar boasts an extensive book of drinks that will please every whim and fancy.
Overall, MORSELS offers not only exceptional food but also a warm and welcoming atmosphere where familiar conversations can take place. Whether you're looking for a romantic dinner or a night out with friends, MORSELS is sure to impress with its innovative cuisine and impeccable service.
