What are the opening hours?

Tuesday 12:00 - 15:00 18:00 - 22:00 Wednesday 12:00 - 15:00 18:00 - 22:00 Thursday 12:00 - 15:00 18:00 - 22:00 Friday 12:00 - 15:00 18:00 - 22:30 Saturday 10:30 - 15:00 18:00 - 22:30 Sunday 11:00 - 15:00

MORSELS

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Morsels, founded and run by Chef Petrina Loh serves wildly creative ingredient driven fusion dishes paired with an highly acclaimed beverage list.
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Where there's always space for familiar conversation and even better food. Surrounded yet almost hidden by the lush greenery of iconic dining destination,
Dempsey Hill, Morsels makes her new home rustic barnyard-style. The 40-seater
restaurant founded and run by Chef-Owner Petrina Loh since 2013 serves wildly
creative fusion dishes which are ingredient-driven, paired with specially curated list of
wines, sake, craft beers and house-infused cocktails. New to the outfit is a four-seater
Chef's Table built into the kitchen by reservation only, and an open bar with a big book
of drinks to please every whim and fancy.

23/10/2026

Come for the Wonton Mee. Stay for everything else. 🍜🥢🍶

One of our most loved bowls, and for good reason.

Springy noodles, plump handmade wontons, beautifully charred pork, crispy pork lard and all that savoury goodness tossed together. Comfort food with a little Morsels mischief.

But why stop at noodles?

Make a feast of it. Order a few plates from our Menu 4.0, get adventurous with the flavours, sip on some sake and let lunch turn into a leisurely afternoon.

This weekend is your last chance to slurp up what’s left of this month’s Wonton Mee rotation before we switch things up!

Come hungry, bring your favourite eating companions.

Hungry yet?

Gobble n Sip:
CHOPE us
📧[email protected]
📱Whatsapp +65 9657 0585
☎️ +65 6266 3822
🏍️ GRABFOOD

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19/10/2026

A little French technique, a little Chinese nostalgia.

Crisp-skinned Kühlbarra barramundi, resting on a chye poh beurre blanc made with three kinds of preserved radish — sweet, salty and dried. Rich, buttery, with that unmistakable savoury depth.

A drizzle of annatto and cilantro oils, alongside chewy Chinese rice cakes stir-fried with garlic and garlic chives.

Familiar flavours, just seen through a different lens.

And because good food deserves good company (and a lovely glass of w**e), make an evening of it at Morsels.

Hungry yet?

Gobble n Sip:
CHOPE us
📧[email protected]
📱Whatsapp +65 9657 0585
☎️ +65 6266 3822
🏍️ GRABFOOD

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18/10/2026

Inspired by Chef Petrina’s recent travel to Holland. Yes, Holland. Influenced by Indonesian and Surinamese culture, we present a Grilled Galatian Octopus Gado Gado. Glazed in homemade satay sauce, served with fennel achar and sesame peanut crunch and burnt fennel oil.

A little taste of Holland’s colonial food history.

In the Netherlands, Indonesian and Surinamese food are woven into everyday eating. From Indonesian gado-gado to Surinamese-Javanese peanut-dressed vegetables, these cuisines share roots but have evolved in their own ways.

Our take on Gado Gado draws inspiration from this delicious intersection of cultures.

Hungry yet?

Gobble n Sip:
CHOPE us
📧[email protected]
📱Whatsapp +65 9657 0585
☎️ +65 6266 3822
🛵 GRABFOOD

17/09/2026

Chye Poh ~ 3 kinds in our daikon cake

Homemade daikon cake inspired by the dim sum trolley

Menu 4.0 ~ Kaminoebi Prawn with daikon cake

Did you know this is probably the 3rd version since 2013?

Hungry yet?

Let’s eat!

Gobble n Sip:
CHOPE us
📧[email protected]
📱Whatsapp +65 9657 0585
☎️ +65 6266 3822
💻 GrabFood Singapore

17/09/2026

Chye Poh - 3 kinds in one piece of daikon cake.

Homemade Chye Poh daikon cake

New on Menu 4.0 ~ Kaminoebi Prawn with daikon cake

Are you hungry yet?

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What’s in our dish?

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11/09/2026

One last weekend for LAKSA & THE SEA. 🌊

Missed it this week? You’ve still got Saturday & Sunday — after that, it slips out of our weekly noodle rotation until next month.

For Chef Petrina, this bowl pulls together a lot of what shaped the way she cooks: Heng Hwa roots, seafood always close to the table, and a dad who took her around Singapore eating at local joints.

A little Heng Hwa. A lot Singapore. Very Morsels.

It starts with our homemade rempah and a deeply umami prawn & fish laksa stock, loaded with Kaminoebi prawn, battered batang fish nuggets, Manila clams, taupok, bìndīng, quail egg and laksa rice noodles. Haebi hiam chilli on the side for an extra kick.

And after Chef Petrina took laksa halfway across the world to cook in Peru July this year, bringing it onto the Morsels noodle rotation felt like a fitting homecoming.

Catch LAKSA & THE SEA, this Saturday & Sunday before the noodles rotate again. Then you’ll have to wait until next month.

Hungry yet?

Gobble & Sip:

➡️ Chope link in profile
💌 [email protected]
☎️ +65 6266 3822
📱 WhatsApp +65 9657 0585
💻 Order online on GrabFood Singapore

28/08/2026

For the bubble lovers. 🥂

Domaine Rousseaux-Batteux Blanc de Noirs Grand Cru is made from 100% Pinot Noir and finished Extra Brut. Expect fine bubbles, red apple, citrus, gentle brioche and a long, chalky finish.

Pair it with our Shrimp Toast, Signature Manila Clams in fig broth and sour kimchi, or Catch with chye poh beurre blanc.

A bottle with freshness, texture and plenty of character.

Thirsty yet?

Gobble & Sip:

➡️ Chope link in profile
💌 [email protected]
☎️ +65 6266 3822
📱 WhatsApp +65 9657 0585

*****ne *****ne

27/08/2026

Shrimp toast, the Morsels way.

Prawn mousse on UPGRAIN® brioche, fried until crisp and finished with smoked cream and katsuobushi. The brioche has one-third the carbs of regular brioche, while still giving us the soft, buttery texture this dish needs.

A simple, savoury bite made for snacking with a glass of bubbles.

Hungry yet?

Gobble & Sip:

➡️ Chope link in profile
💌 [email protected]
☎️ +65 6266 3822
📱 WhatsApp +65 9657 0585

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30/05/2026

Years of sustainability and zero waste bottled into vinegars and usable by product.

30/05/2026

Some bowls earn a permanent place in the rotation.

Our US Rib Fingers Curry Mee Tai Mak returns this week, bringing back everything people love about it — a deeply aromatic curry broth, tender slow-cooked US rib fingers, springy tai mak, beef tendon, honeycomb tripe, beef balls, quail eggs, daikon, and our house fukujinzuke for brightness and crunch.

Rich, comforting, and packed with layers of flavor, it’s the kind of bowl that starts with “I’ll just have a taste” and ends with an empty bowl.

At Morsels, we serve only one noodle each week. Miss it, and you’ll have to wait for its next appearance.

Slow-crafted, full of soul — US Rib Fingers Curry Mee Tai Mak, the Morsels way.

📍Dempsey Hill | dine-in or delivery

Gobble n Sip:
CHOPE us
📧[email protected]
📱Whatsapp +65 9657 0585
☎️ +65 6266 3822
💻 www.MorselsDabao.com.sg

Address

25 Dempsey Road #01/04
Singapore
249670

Opening Hours

Tuesday	12:00 - 15:00
	18:00 - 22:00
Wednesday	12:00 - 15:00
	18:00 - 22:00
Thursday	12:00 - 15:00
	18:00 - 22:00
Friday	12:00 - 15:00
	18:00 - 22:30
Saturday	10:30 - 15:00
	18:00 - 22:30
Sunday	11:00 - 15:00

Website

http://www.morsels.com.sg/

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