Savour the exquisite fusion of vibrant flavours from around the pacific coast.

HighHouse draws on flavours from around the Pacific Coast.

Executive Chef Sam Chin presents a tantalising Pan-Asian

menu of sharing plates that spotlights fresh seafood, tropical

fruits, and root vegetables. The palate pleasing selection

includes creations like Ceviche in Fijian-Style, Dutch Kingfish

Carpaccio, Whole Spanish Dover Sole with Homemade Chai

Poh and Sakura Pork Belly in Massaman Curry served with

Sticky Rice.

The small and large plates are best paired with signature sips

by Jay Gray, award-winning bar specialist and beverage

consultant to HighHouse. Inspired by the theme “Origin of

Flavour”, the draft cocktail programme celebrates ingredients

that are synonymous with communities from around the Pacific

Coast, focusing on high impact flavour from single or multiple

ecological sources in the region. The result is familiar and

imaginative concoctions like Sticky Mango Highball, Roselle,

Café Con Fuego, and Maple & Smoke.

Menu

Food Menu

Dessert Menu

Beverage Menu

After-hours Menu

Wine menu

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