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SEROJA

@seroja.sg

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A tribute to the bounties of the malay archipelago region by @kevinwongxx
⭐⭐☘️ @michelinguide
#20 Asia's 50 Best Restaurants 2026
✉️ [email protected]

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No. 64 in the world! ❤️🌍

It feels so surreal to debut in @theworlds50best . Huge thank you to our team, our producers, our friends, family and everyone who has supported Seroja along the way.

This wouldn’t be possible without all of you. Thank you for believing in us and being part of our journey.

Terima kasih 🙏❤️
Kevin wong

#Worlds50Best by @seroja.sg

Wonderful moment for the entire team to receive our 2026 MICHELIN plaque.
What a surreal moment.
Full of responsibility & honour. by @seroja.sg

Grateful to be awarded by Trip.Best.
Wonderful recognition to our restaurant & team🙏
Great midweek boost.

Thank you @tripgourmet_official by @seroja.sg

Marinated spot prawns with prawn custard & asam pedas sauce 🦐🦐🦐 by @seroja.sg

Two MICHELIN Stars.

We are deeply honoured to receive Two MICHELIN Stars.

This recognition belongs to every person who has been part of Seroja's journey, our incredible team, our producers, farmers, fishermen, artisans, partners, family, friends, and every guest who has believed in us from the very beginning.

Thank you for placing your trust in us and allowing us to share the stories, flavours, and heritage of our region through every meal.

This milestone is not the destination, but a reminder to keep learning, creating, and striving to be better every single day.

From the bottom of our hearts, thank you.

With gratitude,
Seroja

@michelinguide
#michelinguide by @seroja.sg

Mangrove wood Bbq Bidor duck percik with rawon sauce, sambal ulam & Cameron highland's green asparagus. by @seroja.sg

On the 10th of August 2026 we are happy to share the kitchen with Chef Dan Kim of 7th Door Seoul.

Across the seas that separate South Korea and the Malay Archipelago lies a common belief, that the deepest flavours are shaped by time, nature, and tradition. Through fermentation, seasonality, and an unwavering respect for provenance, both chefs have forged distinctive culinary identities rooted in their own heritage.
For one evening, these two perspectives come together in a singular tasting menu—an exploration of memory, craftsmanship, and the evolving language of Asian cuisine.

Seatings are limited. Reservations now opened ❤️🙏 by @seroja.sg

Finishing dinner with a freshly brewed teh tarik halia.

Teh tarik is a traditional milk tea most popular in Singapore & Malaysia, made by combining strong black tea with sweetened condensed milk. Its name comes from the Malay words "teh" (tea) and "tarik" (pulled), referring to the way it is prepared. Sometimes "halia" (ginger) or spices are added to give the tea another layer of flavour and to aid digestion.

Teh tarik is believed to have originated in British Malaya in the early 20th century, where Indian Muslim (Mamak) tea sellers popularized the drink. More than just a drink, teh tarik is a symbol of hospitality, community, and the multicultural heritage of the Malay archipelago. by @seroja.sg

We are very excited to be cooking with Chef Xu Jingye and team 102 House. The dinner will be conceptualized on cooking techniques & flavours from both our regions. We have always been talking about cooking with each other for a couple of years, it had been delayed for so long and finally we made it happen.
Following 102 House's recent announcement of closure, we wanted to celebrate the cuisine of 102 House for one final time at Seroja.
It will be a celebration of good food, friendship and laughter. by @seroja.sg

Crispy silver pomfret with braised abalone on roasted tapai sauce.

Silver pomfret is such a delicate fish ,consumed alot by the local chinese community. The larger fishes are usually steamed with very light stocks or bases to showcase the subtle sweetness of the fish. The little ones that doesn't have too much meat is often fried till all is edible. Both has such enjoyable merits.
We decided to serve both of those characters on the plate,we first source silver pomfret with the size of 1.2-1.5kg, then the fish is salted and dried, finely scored to create more surface area then shallow fried to get it crispy while the meat never really touches the heat too long. It is then rested over a warm tray and serve. by @seroja.sg

Staff meal series goes to Singapore! We paid a visit to @seroja.sg to see what @kevinwongxx @andrewoou and the team were cooking up for family meal. On the menu was duck char siu Tsukemen, inspired by one of Kevin’s favourite spots in Japan where the Japanese noodle is given an Italian spin, made with a rich tomato bonito dipping broth and eaten with pesto. As an accompaniment, homemade inari, salad, and matcha and red bean opera cake.

#TatlerDiningMY #TatlerTastes by @seroja.sg

The first small bites to welcome you and set a tempo to the rest of the meal. by @seroja.sg