田 Magic Square

Functioning as training grounds for up and coming chefs to experiment on dishes before they break out, Magic Square serves a noble purpose in the Singapore food scene. Priced incredibly well too at 98++, it is worth not just supporting but also coming to see the range of what the chefs are producing. Do note that there are some dishes that will feel incomplete or lacking character, but I hope that that just means they’re still being improved!

Meaningful initiative with creative menus. They feature a new emerging local chef and menu each month. Manage your expectations for service and drinks menu (nothing non-alcoholic except for still/sparkling water) for a more enjoyable time. From what I can tell, they’re trying their best! Would be better if the introduction and ending speeches were condensed and printed instead to make it a more elegant experience - felt a bit awkward watching them try to browbeat the crowd into paying attention.

The only disappointment I had was in myself, only finding out it's existence after so long. Giving our time and bellies to these inspired chefs, in a limited series menu, at a non wallet breaking price point, sign me up (again!) 💯 I was blown away by Chef Jonathan's menu, as it brought familiar Singaporean flavours, with a twist largely on seafoods, along with many gastronomic techniques which I never thought would've been possible together. In particular, I died at the crab Fat + eggplant course. Unassumingly, I took a big whiff of it, and was immediately ethereally transported to a happy place. The fragrance of the crab fat, with the well balanced and complex mix of spices, literally took my breath away. No words can describe that experience. I can't wait to taste more of Chef Jonathan's next food endeavours, but am also in anticipation of the other chefs' menus here at the Magic Square.

We had the pleasure of being served by Chef Marcus and his wonderful team at Magic Square for a 9 course Peranakan-styled dinner with sake paring. It was truly one of the best food experiences we've had! Your experience starts in a test kitchen, surrounded by bar tables that can seat around 15 pax. After a quick introduction by José (the restaurant manager), you'll be brought on a journey of flavors through thoroughly explained dishes, and see how the chefs prepare their wonderful creations. What we loved was the interesting take on how local flavors can be brought into a fine dining experience. We enjoyed the kombu-aged saba with tomatillo sambal and a candlenuts / coconut sauce. Also, the biryani with abalone, buah keluak in an abalone genmaicha broth was not a combination we've experienced before, but one of the standouts of the dinner. Beyond the food, our needs were truly met by the team. José was great in sharing how the concept came about, and also provided really good explanations on the sake profiles. Chef Marcus also spoke with us after the meal for feedback, and also shared his views on the dining approach. If you're looking to support the development of local chefs that elevate our Singaporean dining to the next level, and willing to let your taste buds be led into unknown territory (they adopt a menu-less approach during booking, giving you hints only through a list of ingredients), you may find yourself rewarded with a feast for your senses which may be familiar, yet refreshing at the same time. Thanks for having us. We'll be back!

Had an absolutely wonderful experience at Magic Square last week trying Chef Marcus's menu. It's a good concept and avenue to showcase what local chefs can do and bring Singapore fine dining to the world stage. I look forward to the rotation in menus by the various chefs.

Enjoyed the creativity and experiential menu. Not the usual posh restaurant setting, there are originality, unusual pairing and combinations which also triggered lots of what if we do this or that thoughts with every bite. The team take their work very seriously, seeking for detailed feedback in between courses and post dinner. Good to see young talents in action, taking uniquely Singapore cuisine to next level.

Helmed by 4 chefs, rotating the menu amongst them, this place is a work of art. Setting is quiet and intimate and for some reason, they keep reminding no smoking allowed. We had the modern Chinese spin and the menu was interesting and techniques, impressive. Unfortunately, they have to overhaul soon and will return with a Japanese chef, ideally/ hopefully omakase with a local flavour.

Good honest food by young chefs. Looking forward to trying the next iteration, especially the Hokkien cuisine sometime. The owner/host is a tad annoying and held on to a glass the entire night so that he could talk to diners with his mask off. The chefs were more sensible and kept their masks on throughout.