We’re regular patrons of The Masses @ 85 Beach Road and its move to Arcade @ The Capitol Kempinski makes the restaurant even more accessible.  Opened by Chef Dylan, The Masses began with Contemporary French Cuisine, later morphing to Franco-Asian – a cuisine with French core but layered with Asian elements, many at times drawn from Chef Dylan’s childhood memories or his team’s personal culinary inspirations.  It’s interesting to hear about the stories behind the dishes, or the restaurant’s concept – approach their friendly chef, or speak to Chef himself, who would be more than happy to share!

We’ll let the photos and food do the talking here. 

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To begin our meal, we had the squid ink kueh pie tee, a new snack on the menu.  Squid ink shells are filled with crab meat, jicama cooked with hae bee ham and XO sauce.  Don’t let it sit too long, so that the kueh pie tee shells remain crispy.
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The smoked Pu Er Caviar & Beignet is another new snack.  The airy and fluffy beignet is filled with yuzu crème topped with Avruga caviar, smoked with pu er tea.  We were informed that the inspiration behind this dish was because the Chef was snacking on a lemon glazed donut and the team had been conducting a taste test for a new batch of caviar – then voila!
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The next starter is one that we recommend if you take beef!  The steak tartare is a tartare of wagyu beef, sour cream, wasabi, mustard, charred onion and pickled chye sim topped with garlic chips, fried shallot chips and caviar, served alongside shiso kueh loyang.  An interesting dish, with varying textures and flavours. 
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I like the shiso kueh loyang in particular, because the herbaceous notes complements the meaty tartare and the crispiness adds texture to the entire dish. 
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The next dish is The Masses’ signature – the C&C&C&C&C&C pasta.  Each time I visit it seems as though they add another “C” to the name.  In this edition, their capellini pasta is served in a lobster bisque-based sauce with crab meat, caviar, chorizo bits, confit lemon skin and clams.  Served chilled and filled with umami.  I love it.  It is available as a starter / main and I suggest ordering the larger portion if you’re going to share it.
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The next dish is a good showcase of the fusion food that The Masses serve.  The Beef Tongue features a scallion pancake layered with red wine onion marmalade, topped with thinly sliced Wagyu beef tongue, pickled mustard seed and onions, shiso leaf and Dijon mustard.  This dish can be a little tart on first bite because of the red wine onion marmalade and the pickled garnishes, but is a solid starter for something experimental. 
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The last starter we had was the Mousles Marinleres – steamed egg custard topped with uni sabayon and blue mussels, finished with a sprinkling of Espelette pepper and served with a rice paper cracker. 
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Onto the mains, the Duck Confit is The Masses’ signature. Confit duck leg is served atop “wok hey” rice noodles with a medley of local mushrooms and mirabelle plum vinaigrette, finished with house-cured egg yolk; think duck confit x moonlight hor fun.
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My pick would be the Lemon Sole Meuniere – a whole sole fish in an “Asian grenobloise” (brown butter based) sauce, topped with shrimp and sliced almonds.  Chef shared that he was inspired by his childhood memories of eating steamed fish with salted vegetables, so he blends salted vegetables into the grenobloise sauce. 
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The Milk-fed Lamb Saddle was a popular pick for main.  Lamb saddle is stuffed with sage and fig, served with white pea puree, petit pois, grilled king oyster mushroom and lamb jus.  I like the puree, which is made with butter, chicken stock and white peas. 
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To end our meal, we tried 2 desserts, one of which is a new item on the menu.  The Truffle & Tulakalum is a house-made black truffle ice-cream served with Valrhona Tulakalum chocolate ganache and piped chocolate mousse, finished with shaved black truffle, sea salt and lemon verbena oil.  This is a dessert for those who love that sweet-savoury combination or are truffle lovers.
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I preferred the new dessert, the Corn & Cereal.  Toffee and corn pudding is served in a whisky caramel sauce, topped with cereal, corn and house-made cereal ice-cream.  I love the texture and crunch, and the whisky caramel sauce that reminded me of sticky date pudding.  

Overall, The Masses would be a good spot to have experimental food, at fairly affordable prices.  Chef Dylan also comes up with weekly specials featuring seasonal produce so diners can expect new dishes with fresh ingredients.  

Budget per person: $40 – 50 per person
  • The Masses

  • Phone
    +65 6368 8888
  • Address
    15 Stamford Rd, Singapore 178906
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