Tucked in the back alley of Gemmill’s, one could easily miss Maggie Joan’s. The exterior boasts a rustic steel chamber-esque door which divides the dimmed stretch from a 50-seater restaurant and an impeccable dining experience. Entering the back of the old shophouse, one will instantly be awed by the industrial decor, perfectly unfinished brick wall, organic hardwood furnishing and an open concept kitchen that churns out enticing dishes one can indulge visually and by the nose. Proceeding to the end of the restaurant, a cordoned off communal area exists as a private intimate dining space. At the helm of Maggie Joan’s is the same operator behind successors/neighbours Gemmill Cafe & Bar and quirky Moosehead.

Pre-meal cocktail, Watermelon Martini is an unexpected refreshing concoction of Finlandia Vodka (Finland owned vodka crafted from glacial spring water and homegrown barley) and watermelon juice. The eclectic bar also stocks up a wide array of international wines and spirits.

First glance at the menu, one can find it challenging with the plethora of food offerings despite its compact yet comprehensive kitchen logistics. Both a la carte and Chef Seumas Godhavn Smith’s special tasting menu are available for grabs. To start off, Maggie Joan’s Taramasalata is irrefutably the perfect interpretation of the traditional Greek meze, served in between two crispy sheets of squid ink tortilla and nori. Share the same love for home-baked sourdough and interesting pairing of smoked beef fat butter. The butter spread packs a smoky punch, sinful yet divine on the palette.

Acknowledging Japan’s freshest ocean harvest, Chef Seumas executes both seafood-orientated entrees flawlessly. Hamachi is hand-sliced to the perfect mouth bite on a spread of almond gazpacho, salmon roe and edamame. The Hokkaido fresh scallops are however light and dreamy on a citrus-based ponzu dressing and caviar to accentuate the luxe. Beef tartare lovers will not be able to forgo the tender beef, eggs, garlic-lemon emulsion, chopped capers and anchovies to intensify the umami flavour of the beef entree.

For mains, heavier and more meat-centric options are introduced. The Duroc pork chop is superbly charred, match heavenly with homemade apple puree & crackling pork skin. Dive into John Dory, pan seared New Zealand fish paired with tangy pickled cucumber, Spanish tomato and bread puree and crunchy finishing of the toasted buckwheat.

Equally overwhelmed by the savouries, the desserts do not fall short of expectation. One will especially enjoy Maggie Joan’s pannacotta, a unique twist of the timeless custard-based delicacy. Daintily presented in a petite jar, beautifully layered with prosecco jelly and citrus burst from grapefruit and rich mango sorbet.

Maggie Joans’ concept marries the past and future of European gastronomy with a new culturally-rich dining experience set in a cosy, non-intimidating space.

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ADDRESS:
110 Amoy St, Singapore 069930
PHONE: +65 6221 5564
WEBSITE: https://www.maggiejoans.com/