After years of appearing in seasonal rotations and drawing a loyal following, Henry’s Lobster at The Dining Room is bringing back sixteen of its most requested lobster dishes in one extended showcase, running from 1 March to 31 August 2026. It is not positioned as a reinvention. Instead, it feels like a thoughtful consolidation of what has worked, refined and presented with confidence.
At the heart of the experience is the live lobster tank, a subtle but important signal. From March through May, diners ordering dinner will be served whole live Maine lobsters, prepared only after the order is placed. Each dish is priced at S$78, and the value lies less in theatrics than in execution.
Classic European preparations such as Baked Lobster Thermidor and Lobster Mornay anchor the menu, while Asian-forward interpretations like Drunken Herbal Lobster, Golden Pumpkin Lobster Pao Fan, and Lobster White Bee Hoon reflect the kitchen’s understanding of local palates. Even gentler dishes, including Lobster Egg Cocotte and Lobster en Papillote with ginger and scallion, show restraint, allowing texture and sweetness to remain the focus.
From June to August, the menu shifts gears. The lobster roll series reframes indulgence into something more relaxed, available for both lunch and dinner at S$48 per roll, served with fries or chips. Alongside classic renditions are flavours that feel distinctly regional, from Singapore Chilli and Kampot Pepper to Salted Egg, Mentaiko, and Asian Percik. It is an approach that lowers the barrier to entry without diluting quality, inviting repeat visits rather than one-off occasions.
