One for the senseS.
A Berlin-vibe gastrobar from Chef Candice Leong.
Cross culture cuisine. Age-old preservation techniques.
Come, be tempted.
“I can resist everything
except temptation.”
TEMPT is set on Purvis Street, parallel to the Raffles Hotel - where historically Hainanese immigrants congregated, in service of the grand hotel and many colonialist kitchens. The conservation shophouse is now fully exposed with its raw and industrial interior, including original brickwork from 1893. The gastrobar reveals the journey of the building leading up to its current incarnation.
The cuisine is cross-cultured, drawing from the chef owner's years of gallivanting across the globe, enhanced by in-house fermentation of regional produce and old-school preservation techniques. It aims to TEMPT and entice the diner towards being open-minded to new flavours along with the bold variation of meats and cuts offered.
The bar is agave spirits forward, with a small but well-crafted cocktail selection, award-winning limited production sakes, and a wine list that encompasses both recognised labels and artisanal low-intervention wines.
The Menu
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01.TOMATO CEVICHE$18
Japanese amera rubin tomato, aji amarillo leche de tigre, sweet corn puree, peruvian corn nuts
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02.HOKKAIDO UNI$46
Japanese king crab, dashi gelée, seasonal garnish
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03.HOKKAIDO SCALLOP CARPACCIO$24
Shio koji nagaimo-jalapeno-caper salsa, wasabi-crème fraiche gelato
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04.UNI TOFU$18
Corn silk syrup, konbu crisp, fermented torch ginger flower
TEMPT! +Sea Urchin $16 -
05.SEASONAL FISH/
SEAFOOD TARTAREmarket pricePlease enquire!
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06.KANGAROO TARTARE$28
Green peppercorn oil, toasted quinoa, pickled yellow beets, shoyu garlic puree, tarragon oil, crostini
08Puffed Beef
Tendons
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07.OXTAIL CROQUETTES (3pc)$21
Laksa leaf chimichurri
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08.PUFFED BEEF TENDONS (3pc)$24
Jamon iberico, Kaluga caviar
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09.SALUMI PLATTER$42
4-5 types. Please enquire!
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10.SCHEXY SCHMALZ & CHURNED
KONBU BUTTER$16Rendered pork lard with crackling, pouchon sourdough
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11.PREMIUM CHEESE PLATTERmarket price
Seasonal cheese, dried fruit, bread & crackers
0115-Minute Egg
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01.15-MINUTE EGG$28
Cured blue-fin tuna heart, shiitake & king oyster mushroom ragout
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02.5-INGREDIENT CREAMY
LOBSTER BROTH$22No added seasoning!
TEMPT! +Lobster Carpaccio +$16 -
03.AGNOLOTTI DEL PLIN$32
Traditional Piemontese stuffed pasta with veal, rabbit, & chicken, topped with candied red cabbage, chicken demi-glace
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04.GNAUGHTY GNUDI$26
Pillow-like ku chye, spinach & ricotta dumplings, sage butter semolina sauce, grated parmigiano
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05.SEASONAL PASTAmarket price
Please enquire!
08BBQ BEEF
SHORTRIB
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01.POLENTA AL RAGÙ$22
Lentil & mushroom ragù, polenta cake
TEMPT! +Impossible balls $8 -
02.SEASONAL FISH/SEAFOODmarket price
Please enquire!
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03.SUQUET DE PEIX & MARISCO$34
Catalan rich seafood stew topped with breadcrumb-almond-garlic picada
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04.COQUELET$42
French baby chicken brined in lapsang souchong, deboned & stuffed with sticky rice & chestnuts, sautéed edamame with jamon iberico (*optional)
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05.VENISON LOIN$42
Charred mustard greens, inhouse fermented ume plum
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06.HAY SMOKED PORK BELLY$36
Fermented jambu air (rose apple), fireman poupon vinaigrette, Chinese garlic sprouts on the plancha
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07.PICANHA $42
Seared sirloin cap, Peruvian causa potato stack with charred capsicum & fermented starfruit
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08.BBQ BEEF SHORTRIB$38
Glazed with home-made fresh fruit BBQ sauce, deep fried baby corn in husk, caramelised konbu cream
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09.LAMB SHOULDER +/-1.4kg$188
Dry rubbed & slow roasted on the bone overnight, lamb jus, seasonal vegetables. For 3-5pax. Pre-order 2days in advance
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01.DEEP FRIED BABY
CORN IN HUSK (5pc)$18Konbu caramelised cream
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02.CHINESE GARLIC SPROUTS
ON THE PLANCHA$12 -
03.CAUSA$14
Peruvian potato stack, aji amarillo, charred capsicum, market vegetables
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04.FERMENTED & FRIED CACTUS$14
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05.SAUTÉED EDAMAME & JAMON IBERICO$12
02TEMPT'S ADULT “BOUNTY” BAR
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01.PREMIUM CHEESE PLATTERmarket price
Seasonal cheese, dried fruit, bread & crackers
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02.TEMPT'S ADULT “BOUNTY” BAR$16
Shredded coconut cream, Malibu coconut liqueur,
dark chocolate shell -
03.OOZING BLACK FOREST$18
Kirsch filled dark chocolate lava cake, drunken cherries,
smoked fior di latte gelato -
04.TIRAMISU$14
Uncompromised classic
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05.BLOOD ORANGE SORBET$10
Sichuan peppercorn syrup, fermented sugar plum
TEMPT! +Sparkling Wine 60ml $10 -
06.SMOKED GELATO$10
Fermented dragonfruit, extra virgin olive oil
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07.AT OUR WHIM!market price
Please enquire!
There is no exquisite discovery
without temptation and desire…
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OUR FAMILY
At TEMPT, we are truly a full-circle family story. Dad arrived in Singapore
in 1971 with only $50 in his pocket and hope for a life to work with
the airlines. He paid $5 a night for a room on Seah Street and today,
with his prudent investments, we own a building from 1893 in this historical
neighbourhood. With Mom's blessings, we have created a venue that is an
extension of our home, where we have always loved hosting, and they
continue to partake in the conviviality. -
The family has now grown to include all that have collaborated and contributed
to (and continue to) the experience at TEMPT. From our head chef, James Yap,
who's leapt into the rabbit hole of an incredibly exploratory journey in the kitchen,
to our architect, Quck Zhong Yi, of A Solid Plan, who helped realise the sensuality
of the setting and ambience. 
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THE GLUTTONOUS TEMPTRESS
Private chef and founder, Candice Leong, started travelling extensively from a young age which has exposed her to many flavours, cultures and has developed her penchant for exploring and discovery. With a background in the performing arts and having lived on five continents, her dinners have always been imbued with a playful sense of the theatre.
She is a self-proclaimed glutton who is voracious in her appetite for life and all the flavours it has to offer. Dining at her table is a story told with food, inspired by curiosity, sourced with passion and served with a persuasive sparkle in her eye…along with just a suggestion to push your boundaries, even if to just taste a little more;
…and be seduced.
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“The only way to get rid of a temptation
— Oscar Wilde
is to yield to it. Resist it, and your
soul grows sick with longing for the
things it has forbidden to itself…”
Private Dining Room
2nd storey 57sqm 6.2m ceiling height.
10 around the counter & up to 22 comfortably seated.
Standing room 40+ pax.
Enquire for bookings.
Call or WhatsApp Us
8299 7382
WE'RE OPEN:
Dinner
TUESDAY to SATURDAY5:30pm - 12AM
SUNDAY, MONDAYCLOSED / HuNG OVER :)
LUNCH
FriDAY12noon - 3:30PM
Corkage $65 per bottle and/or 1-for-1 up to a max of 2 bottles per party.
Street level parking available along Purvis Street or at Beach Centre
Basement parking available on either side of the alleyway between Purvis and Seah St
