Located on the picturesque Robertson Quay and connected to M Social Hotel Singapore, Beast and Butterflies prides itself as a community dining space. The restaurant’s name – Beast and Butterflies – encourages patrons to dine like a beast and social like a butterfly. Beast and Butterflies serve breakfast, lunch and dinner and has a rotating menu that changes depending on the time you are dining. We stayed at M Social Singapore (you can check out the review HERE), and decided to have dinner at Beast and Butterflies. Here’s what we tried:
The Food
To start of our meal, we were highly recommended to try the signature starter, Torched Salmon Tartare. The main ingredient of this dish is torched salmon, as well as avocado. Both were mixed together and with the help of an intriguing orange syrup, were presented in the shape of a butterfly. Ikura (fish eggs) as well as sliced shallots and tempura bits added a much needed crunchy texture in this dish. We found this dish to be creamy and refreshing, and this was the perfect start to a lovely meal.
We also had the lobster bisque, as we thought we wanted some warm soup after a cocktail workshop we had at the bar in the restaurant. You can check out our review of the workshop HERE. The lobster bisque was creamy, and full of lobster flavor. There were, however, just a few chunks of lobster meat in the soup.
For mains, we had one of the best sellers in the restaurant, half portion of Crispy Pork Knuckle, and lady boss went for the Creamy Lobster Pasta.
We really liked the pork knuckle, as the skin was super crispy and the meat was tender and flavorful on the inside. The pickles served on the side was of great assistance as well, as it helped to cut through the fats and keep you refreshed. Pro tip: try dipping the meat in the spicy chili Thai sauce, and eat the skin on its own!
Both of us were not a big fan of the lobster pasta though. The pasta were too dry for our liking, and it’s full of grease. It felt more like a Aglio Olio than a creamy pasta. We do however, enjoyed the lobster meat.
We synonymously agreed that desserts were the star performers of the dinner! We had their signature dessert, Orh Nee Brulee, as well as Pandan Panna Cotta.
Orh Nee is Yam in the Teo Chew dialect, and this dish was a combination of east and west. Caramel on top was torch to crispy perfection, and the yam underneath was thick and creamy. To our surprise, we somehow thought this dish was going to be served hot/warm, but instead it was chilled, and it was so yummy!
Pandan Panna Cotta is one of the more familiar dishes we had. It is essentially pandan-infused panna cotta, with brown sugar and coconut cream on top. This dish reminded us of a classic Gula Melaka (brown sugar) sago, as both tasted very identical. We do however, appreciate the added element of shaved white chocolate, as it added a different dimension (texture) to the dish.
Back: Orh Nee Brulee
For drinks, we had a signature mocktail (summer fresh) as well as an iced mocha. Summer Fresh consisted of orange, lemon, lime and tonic water. This was super refreshing. Iced mocha for us was on the watery side, unfortunately.
Final Thoughts
Overall, we found our dinner at Beast and Butterflies to be enjoyable. We really liked the vibe and interior design of the restaurant, and the food was a combination of east and west. Food prices are competitive and portions are huge as well. Beast and Butterflies is connected to M Social Hotel Singapore, and you can check out our review of the hotel HERE.
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