Seroja
Singapore
Seroja is a restaurant at DUO Galleria in Singapore’s Bugis area, at 7 Fraser Street, and its official material identifies it as a 2,700-square-foot dining room in the heart of the development. The restaurant presents itself around the Malay Archipelago, with a name taken from the Malay word for lotus, and the setting is described by the operator as an open-kitchen space with counter seating as well as tables for small groups. The cooking is organised as tasting menus at lunch and dinner, with the current official menu listing Kuntum for lunch and Nusantara for dinner. Dishes shown on the restaurant’s own pages include spot prawn with asam pedas sauce, braised beef tripe and cheeks, mangrove wood-charred seafood, silver pomfret with jade abalone, lamb percik, duck percik and seasonal desserts such as wild basil sorbet and muah chee, suggesting a menu built from regional flavours, herbs and seafood. Seroja’s reservations and information pages state that the restaurant is open Tuesdays to Saturdays for dinner, with lunch on Fridays and Saturdays, and it advises allowing several hours for the meal. The restaurant says its food contains no pork or alcohol, that its meat is sourced from halal sources, and that it cannot accommodate vegan or gluten-free menus that require the removal of core ingredients such as seafood, coconut, soy, alliums, herbs, spices and gluten. The operator also emphasises provenance and collaboration, naming farmers, fishermen, artisans and growers from Singapore, Malaysia and elsewhere around the archipelago. Its own team page identifies chef-owner Kevin Wong, head chef Andrew Ou and general manager Long Tran, while the restaurant story highlights its intention to celebrate familiar flavours through produce-led cooking and a dining experience shaped by regional craft and ingredients.