The Dragon Chamber is now hidden behind a fridge at a Circular Road kopitiam, this speakeasy restaurant and bar marks a new partnership between Ebb and Flow Group and Tung Lok Group. The Dragon Chamber was previously hidden within Lokkee at Plaza Singapura.
The Dragon Chamber is for diners who are looking for a culinary adventure at every turn. Dare to step into a restaurant that pushes the boundaries and traditions of Chinese cuisine. Overseeing the kitchen team is Chef Wong Meng Ooi. The 36 -year-old started his love affair with the culinary arts from an early age, and has over 20 years of experience under his belt.
The generously portioned dishes are presented communal style. There are new dishes such as Dragon Mountain (S$88 / $138), which is a treasure trove of fried whole lobsters, tossed with crispy garlic, crushed fermented soybeans, sliced chillis and Sichuan peppercorns.
A luxed up version of the trendy chicken and waffles dish is the Firecracker Chicken and Maple Fritters (S$16 / S$28).Diced chicken are deep-fried till golden brown and topped with chopped dried chillies, cashews, chives and Sichuan peppercorn. Crispy you tiaofritters drizzled with maple syrup are served on the side for that extra crunch.
Then, brace yourself for dishes that will push you past your comfort zone. Served with a savoury fish sauce blend, the unique Roasted Pig Tail (S$28)is a flavoursome offering. Fat-insulated meat is encased within deliciously charred skin, and served with crunchy and refreshing lettuce wraps that help to balance the meaty indulgence. The Dragon Claw (S$45)is a showstopper fit for the brave — the foot of a Singapore-farmed crocodile is soused in braised herbal sauce and perched on a bed of kale. The bold will be rewarded with amino acids and potassium, which help to prevent heart disease. Follow that with D*** Soup (S$30),which features crocodile penis in a chicken- and pork-based soup that has been double-boiled for six hours.
Loyal fans of The Dragon Chamber will be delighted to know that there are also returning favourites. The new and improved Wagyu Truffle Beef Hor Fun(S$68) showcases wok-fried flat noodles in a moreish truffle gravy. The noodles are topped with exquisite slices of A4 Kagoshima wagyu, crispy deep-fried hor fun strips and poached egg.
Complete with a kopitiamand bar
Slated to open on 1stApril at this new location, the “secret society” restaurant will offer access to a 32-seater kopitiamas well as a full-fledged 12-seater bar that opens till late. The kopitiamwill serve breakfast and lunch, offering classics such as wanton mee, toast and the aromatic kopi.
A must-try from the kopitiamis the Singaporean classic wanton mee, which comes in two versions, dry or soup. Flavourful minced pork meat is wrapped within silky smooth dumpling skin before being poached to plumpness and served with springy thin noodles. To complete the dish, diners may choose to add on their noodles with char siew or roasted chicken.
For beer drinkers, the bar offers a range of craft beers and ciders including Dragon Chamber exclusive in-house labelled beers, Dragon Pale Ale(S$12) and Summer Sesh Ale (S$12)in a collaboration with local artists Mister Tucks and Sabotage respectively.
Venue:2 Circular Road, Singapore 049358
Kopitiam: 10am – 11pm
(serves Wanton Noodles and Coffee till 4pm, 4pm onwards serves bar snacks and beers)
Bar & Restaurant: 12pm – 2.30pm & 5pm – 12am
Last Order for Food: 10.30pm & Last Order for Drinks: 11.30pm