Sexy little hideaway at Maggie Joan's Dining & Bar

SINGAPORE - (THE NEW PAPER) Maggie Joan's is literally a hole in the wall.

It has a small door, with a discreet signboard, and is situated in a back alley behind Amoy Street.

Getting there is an adventure so make sure you get directions before you set off. On Club Street, look for Gemmill Lane. That should take you there, fingers crossed.

Maggie Joan's is created by the father-son duo of Glen and Daniel Ballis from Moosehead, and named after Daniel's grandmothers.

Like Moosehead, the food is inspired by Mediterranean cuisine. But in terms of decor, Maggie Joan's is the sexier, more sophisticated sibling.

The food here - the kitchen is helmed by Oliver Hyde, formerly of Pollen - is simple but confident and gorgeously plated. It's also dark inside, perfect for a romantic date.


Roast Jerusalem artichoke and manchego. PHOTO: THE NEW PAPER

My favourite dish is the roast Jerusalem artichoke & manchego ($8). The textures are lovely and the earthy flavours are seductive and delicious.


Grilled Iberico pork jowl with prunes and cauliflower. PHOTO: THE NEW PAPER

The grilled Iberico pork jowl, prunes & cauliflower ($34) is another pleasing dish. The pork is cooked in a sous vide style for 12 hours, so you can imagine how tender it is.

No impression

One-bite egg, dukkah and saffron mayo. PHOTO: THE NEW PAPER

The one-bite egg, dukkah & saffron mayo ($6) is pretty but didn't leave an impression.


Yellowtail sashimi, carrots and brandade. PHOTO: THE NEW PAPER

The lemon orange glaze brushed onto the yellowtail sashimi, carrots & brandade ($23) transforms the dish by brightening it up with a touch of crisp.

Pretty, tasty

Scallop carpaccio, peas and ham. PHOTO: THE NEW PAPER

The prettiest dish is the scallop carpaccio, peas & ham ($21) and it's one of the tastiest too. The pea puree is delicious and compliments the fresh scallops.

Maggie Joan's Dining & Bar
110, Amoy Street (Entrance from Gemmill Lane)
Opening hours: Weekdays: Noon to 2.30pm, 6pm to 11pm, Saturday: 6pm to 11pm
Tel: 6221-5564

This article was first published on October 07, 2015.
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