Darren Yeoh808 Eating House is a modern Singaporean restaurant in Joo Chiat led by Chef Eugene Chee. The menu is built around flavour-forward plates for sharing, with fine-dining technique in a relaxed setting.
The restaurant’s own tagline, “more fun dining than fine dining,” captures the mood well. The cooking is precise, but the room does not expect dinner to feel like a ceremony. Chee chose the phrase “Eating House” on purpose, so diners focus on tasty food and good drinks, not a formal fine-dining label.
Chee’s background includes training in Singapore, internships at Atelier Crenn and Bar Crenn in San Francisco, and a stint at Cloudstreet. That mix helps explain why the flavours feel rooted in home and the region, while the execution stays sharp.
Practical info
- Address: 153 Joo Chiat Road, Singapore 427431
- Hours: Closed Mon–Tue; Wed–Thu 12–3pm and 5–10:30pm; Fri 12–3pm and 5–11pm; Sat 9am–3pm (brunch) and 5–11pm; Sun 9am–3pm (brunch) and 5–10:30pm
- Last food orders: 2:30pm and 9:30pm
- Contact: +65 8946 8089, [email protected]
The vibe: small room, open kitchen, easy energy
808 keeps the room intimate and centred on the open kitchen. Counter seats put you close to the action, while tables still feel comfortably close without being cramped.
A fun extra for food fans is that 808 shares its premises with Province, a separate, more intimate concept inside the same address.
The food: modern Singaporean flavours designed for sharing
808 champions local and regional ingredients, with flavours shaped by Singapore’s mix rather than a single “heritage cuisine” lane. The menu reads like a table meant to be shared: smaller starters to kick things off, then bigger plates that land best when everyone is trading bites.
If you want a simple ordering rhythm, start with two starters, add one seafood dish and one richer meat dish, then round things out with a communal carb so nothing goes to waste.
What to order at 808 Eating House
If it’s your first visit, these are the dishes that best show what the kitchen does well. The prices below reflect the current menu at the time of checking.
Pickled Quail Eggs (S$6)
Small, punchy, and oddly addictive. Black vinegar and molasses give it that sweet-sour depth that keeps you reaching back in.
Duck Fat Financiers (S$14)
A signature that makes the “fun, not fine” idea click. Savoury financiers paired with chicken liver mousse and orange zest.
Mouth-Watering Chicken (S$24)
Cold poached chicken with Sichuan chilli oil, nuts, and aromatics. Bold, clean, and easy to share.
Buah Keluak Pork Belly (S$27)
Deep, earthy buah keluak flavour with tender pork belly, balanced by achar and coconut serunding.
Barramundi (S$28)
A lighter main with warmth and spice. Garam masala pumpkin purée, pumpkin chutney, and a curry-style broth finished with curry leaf oil.
Beef Cheek Rendang (S$36)
Slow-cooked, rich, and satisfying. A great “big plate” anchor for the table.
Drinks: cocktails, craft beer, and happy-hour specials
The drinks list is concise and food-friendly. Cocktails include a Whisky Highball, Gin and Tonic, Tinto de Verano, Lychee Rose, and a Jeera (Slightly!) Hot Honey Gin.
Happy-hour specials run from 5pm to 7pm, including 1-for-1 house wines by the glass. The drinks menu also lists a happy-hour Guinness price and a separate Guinness on-tap listing, so it’s worth ordering with that window in mind if you’re starting early.
Before you go: price, ordering, and tips
Price positioning: This is a mid-range, chef-led neighbourhood restaurant. Using current menu pricing as a guide, many two-person dinners land around S$40 to S$70+ per person before service and GST, depending on how many larger plates and drinks you add.
How to order: Two starters, one seafood plate, one richer main, and a communal carb is a reliable formula. It gives you contrast, keeps the table moving, and shows the kitchen’s range without over-ordering.
Reservations: The dining room is intimate, so it’s worth booking ahead for peak dinner slots and weekends.
Timing tip: Prime dinner seatings tend to feel buzzy and full quickly. If you want a calmer meal or more time to chat, earlier seatings usually feel more relaxed.
Best seats: If you can, try for the counter by the open kitchen. It makes the meal feel more interactive, and it’s a fun way to catch the pacing of the dishes as they come out.
