Seroja

Seroja, a Michelin one-starred restaurant in Singapore, is named after the lotus flower, an emblematic symbol of the Malay Archipelago. Chef and owner Kevin Wong draws inspiration from the cultural diversity of the region, crafting dishes with native spices and herbs that reflect its culinary heritage. Partnering with local growers, fishermen, and artisans, the kitchen creates a menu that honors traditional flavours while employing international techniques from Wong’s experience in Michelin-starred kitchens across France, California, and Singapore. The halal menu excludes pork and alcohol, emphasizing respectful, authentic representation of Malay cuisine. Occupying a 2,700-square-foot space at Duo Galleria in Bugis and Kampong Gelam, Seroja features an open kitchen with 13 counter seats and communal tables for 4 to 6 guests. The contemporary interior incorporates sustainable elements like a honeycomb façade for sun shading and rainwater harvesting, housed within a BCA Platinum Green Mark building that employs energy-saving technologies and organic waste recycling. Signature dishes include marinated spot prawn with asam pedas sauce, braised beef tripe and cheeks served with rice ball in village chicken broth, and mangrove wood charred scallop with laksa leaf sauce. The culinary team is led by Head Chef Andrew Ou, a long-time collaborator of Wong with extensive experience in France. Lunch and dinner feature set menus that blend traditional ingredients with contemporary flair, presenting an elevated interpretation of Malay Archipelago cuisine.