Squid Ink Pasta
née Sotong Masak Hitam, squid in its own ink
Dry-fried squid curry tossed through ink spaghetti, with a whole squid and fresh red chilli. Hot, and it means it.
Rempah, ground. Plated, polished.
Chilli, shallot, galangal and candlenut pounded the slow way, then sent out as squid ink pasta, smoked lamb rack and duck Wellington. A neighbourhood table with a bistro's manners.
Mon–Sat · 12 pm–10 pm
Saturdays by reservation
Closed Sundays
The Society’s rules
Good food. Better company. Smaller bill.
That’s the whole manifesto. We cook the dishes we grew up on and dress them for a night out: curry that clings to pasta, kerisik in a glaze, pandan in a crème brûlée. Bold, polished, and a little unexpected.
We started on Macpherson Road and now cook upstairs at Tampines Mart. Same kitchen, more seats.
The Register
Members of the menu, each listed with the Malay dish it was born from.
Smoked Lamb Rack
née Kambing Bakar, lamb over the coals
Smoked, honey-glazed and served pink, the bones left bare. The dish people book a Saturday for.
Duck Wellington
née Itik Panggang, roast duck, wrapped up
Duck breast and mushroom in golden puff pastry, cut at the table’s edge so you see every layer.
Oven-Baked Bone Marrow
née Sup Tulang, the marrow, without the soup
Roasted until it wobbles, with garlic bread to scrape it onto. Best shared, rarely is.
Pandan Crème Brûlée
née Seri Muka, pandan custard, upgraded
Pandan custard under a glassy burnt-sugar top. There’s a durian one too, for the brave.
Red chilli · heat
Shallot · sweetness
Galangal · the sharp edge
Candlenut · body
Lemongrass · lift
Ground first, always.
Every sauce on the Register starts as rempah: a paste of five or six roots and aromatics, pounded until it turns glossy. That's the Malay half of each plate, and it's done before the Western half is even thought about.
Find the Society
Upstairs at Tampines Mart
9 Tampines Street 32, #02-01Tampines Mart, Singapore 529287
| Monday | 12 pm – 10 pm |
| Tuesday | 12 pm – 10 pm |
| Wednesday | 12 pm – 10 pm |
| Thursday | 12 pm – 10 pm |
| Friday | 12 pm – 10 pm |
| Saturday | Reservation only |
| Sunday | Closed |
Saturday Society
Saturdays are by name only.
Weekends fill up, so on Saturdays we cook for the tables we know are coming. Tell us when and how many, and we'll confirm on WhatsApp.
Next Saturday: —