808 Eating House

About 808 Eating House

808 Eating House is a modern Singaporean restaurant in the heart of Joo Chiat, the brainchild of Chef Eugene Chee. Championing local and regional ingredients, the restaurant blends Chinese, Malay, and Indian culinary influences into a menu of sharing starters, communal mains, and a dedicated weekend brunch, all served in a relaxed, no-frills setting under the motto "More fun dining than fine dining."

The kitchen's communal mains include dishes like Buah Keluak Pork Belly with achar pickles and coconut serunding, a Pan-Seared Barramundi in Hainanese curry broth, Tom Yum Mussels in coconut and white wine, and a slow-cooked Beef Cheek Rendang. On weekends and public holidays, the Brunch menu takes over, featuring Kaya Toast, Chicken Curry Rice, steamed bao buns filled with pork belly or barramundi, and the substantial 808 Breakfast Plate.

The drinks programme spans cocktails, Guinness on tap, rotating Sunbird Brewery craft beers, a small curated wine list from France and Lebanon, specialty coffee including cold brews, and teas. The restaurant also runs a small Tuck Shop selling branded merchandise.

808 Eating House takes reservations via Chope and is closed on Mondays. Prices are subject to a 10% service charge and 9% government service tax.

808 Eating House: Fun Dining Meets Modern Singaporean Flavours in Joo Chiat

808 Eating House sums up its philosophy in one line: "More fun dining than fine dining." Tucked into the culturally rich Joo Chiat neighbourhood, this is the brainchild of Chef Eugene Chee — a modern Singaporean restaurant built around local and regional ingredients, served up in a relaxed, no-frills setting.

A Fusion of Asian Influences

The restaurant's menu draws on a wide range of culinary traditions, blending Chinese, Malay, and Indian influences into a single, cohesive dining experience. Dishes range from innovative sharing snacks to aromatic curries and stir-fries, all built with an emphasis on local and regional produce. The result is a menu that feels distinctly Singaporean while constantly surprising with unexpected pairings.

What's On the Table

808 Eating House organises its food around sharing starters and communal mains, designed for groups to pick and share. Starters include dishes like Duck Fat Financiers with chicken liver mousse, Corn-Ribs with curry-kombu spices, Jin Hua Ham Croquettes, and a Flower Crab Chip & Dip served with hand-cut potato chips. On the mains side, standouts include a Buah Keluak Pork Belly with achar pickles and coconut serunding, a Pan-Seared Barramundi with garam masala pumpkin purée and Hainanese curry broth, Tom Yum Mussels in a coconut-and-white-wine broth, and a Beef Cheek Rendang finished with toasted peanuts and pickled shallots.

On weekends and public holidays, the kitchen switches to a dedicated Brunch menu, featuring dishes like Kaya Toast made with Sing Hon Loong bakery bread, a Chicken Curry Rice with Hainanese curry and prawn-coconut floss, steamed bao buns filled with braised pork belly or breaded barramundi, and the substantial 808 Breakfast Plate, which brings together bakery toast, chive butter, bacon, crispy chicken cutlet, and padrón peppers on one plate.

A Serious Drinks List

Beyond food, 808 Eating House runs a well-considered drinks programme. The cocktail list includes creations like the Bee's Knees (gin, lemon, honey), Lychee Rose (vodka, lychee, mint, rose), and a Yuzu Highball, alongside Guinness on tap and rotating craft beers from Sunbird Brewery, such as the Sunset Groove Lager and the hoppy Pale Bloom West Coast IPA. The wine list features a small, curated selection from France and Lebanon, spanning whites, reds, and a sparkling Crémant de Limoux. For non-drinkers, there's a coffee and tea programme that includes cold brews like the Pollen White Cold Brew and Coconut Cold Brew, plus a rotating special mocktail available on request.

More Than Just a Meal

808 Eating House also runs a small Tuck Shop, selling branded merchandise including the "808 Busy Cooking" T-shirt and a "808 × Chooby Pizza" collaboration T-shirt — a nod to the restaurant's playful, community-driven identity beyond the dining room itself.

Visiting 808 Eating House

The restaurant is located at 153 Joo Chiat Road, Singapore 427431, and takes reservations through Chope. It's open Tuesday from 5pm to 10:30pm; Wednesday and Thursday from 12pm to 3pm and 5pm to 10:30pm; Friday from 12pm to 3pm and 5pm to 11pm; and Saturday and Sunday from 9am to 3pm for brunch, then 5pm to 11pm (Saturday) or 5pm to 10:30pm (Sunday) for dinner. The restaurant is closed on Mondays, with last orders for food at 2:30pm and 9:30pm respectively. Prices across the menu are subject to a 10% service charge and 9% government service tax.

Signature items

• Buah Keluak Pork Belly
• Beef Cheek Rendang
• Pan-Seared Barramundi
• Tom Yum Mussels
• 808 Breakfast Plate
• Duck Fat Financiers

Menu

Tuck Shop

• 808 Busy Cooking T-shirt — Branded merchandise
• 808 × Chooby Pizza T-shirt — Branded collaboration merchandise

Drinks - Tea

• English Breakfast — Iced +$0.50
• Green Tea — Iced +$0.50
• Genmaicha — Iced +$0.50
• Chamomile — Iced +$0.50

Drinks - Beer

• Guinness on Tap
• Sunset Groove Lager — Lager, 5% — light, crisp, snappy finish
• Birds of Paradise — White IPA, 5.5% ABV — creamy, tart, citrusy & piney
• Osmanthus — Pear Ale, 5% — rock sugar, snow pear, goji berries, delicate finish
• Pale Bloom — West Coast IPA, 6.5% — pine, grapefruit, floral lift

Drinks - Wine

• Château Marsyas B-QĀ de Marsyas 2019 (White) — Chardonnay & Sauvignon Blanc, Bekaa Valley, Lebanon
• Château Favray Pouilly Fumé 2023 (White) — Sauvignon Blanc, Loire Valley, France
• Château Le Bourdieu Médoc Cru Bourgeois 2016 (Red) — Cabernet Sauvignon, Merlot, Bordeaux, France
• Domaine Altugnac Crémant de Limoux Blanc Brut NV (Sparkling) — Chardonnay, Chenin Blanc, Mauzac, Pinot Noir, Languedoc, France
• Domaine Duseigneur Sakura 2023 (Sparkling)

Dinner - Sides

• Hom Mali Rice — Thai Hom Mali rice, chicken fat, prawn floss, toasted coconut, chives
• Cold Bee Hoon — Rice vermicelli, shallot oil, calamansi vinaigrette, shio kombu, sakura ebi, chives
• Fried Bao Buns (3pcs)
• Fried Bao Buns (4pcs)

Brunch - Sweets

• Strawberry Fields Forever — Vanilla rice pudding, macerated strawberries, strawberry ice cream, puffed quinoa, pistachio, honey-rose syrup

Dinner - Sweets

• Coconut Panna Cotta — White chocolate-mint crumble, pickled coconut
• Rice Pudding & Strawberries — Vanilla rice pudding, macerated strawberries, strawberry ice cream, puffed quinoa, pistachios, honey-rose syrup

Drinks - Coffee

• Espresso
• Black Coffee / Iced
• White Coffee / Iced
• Extra Shot
• Mocha / Iced
• Hot Chocolate / Iced — Oat milk available
• Pollen White Cold Brew — Cold-brew coffee concentrate, Meiji fresh milk, honey
• Coconut Cold Brew — Cold-brew coffee concentrate, honey, coconut water, pickled coconut strips
• Espresso Tonic — Double ristretto, tonic water, simple syrup
• Espresso Orange — Double ristretto, orange juice, orange marmalade

Drinks - Cocktails

• Tinto de Verano (Summer Wine) — Red wine, orange juice, soda
• Whisky Highball
• Yuzu Highball
• Gin & Tonic
• Lychee Rose — Vodka, lychee, mint, soda, rose
• Bee's Knees — Gin, lemon, honey
• Special Mocktail — Ask our staff

Drinks - Soft Drinks

• Coke
• Sprite
• Orange Juice
• Soda Water

Dinner - Communal Mains

• Charred Baby Cabbage — Roasted wawa cabbage, pistachio-paneer cream, Guinness-honey glaze, almond flakes, sesame, chives
• Mouth-Watering Chicken — Cold poached chicken breast, Sichuan chilli oil, scallions, coriander, toasted peanuts
• Buah Keluak Pork Belly — Braised pork belly, achar pickles, peanuts, coconut serunding, grated rojak flower
• Roasted Duck Breast — Five-spice caramel, kaffir lime zest, celery-cucumber-coriander salad, pickled white fungus
• Pan-Seared Barramundi — Garam masala pumpkin purée, pumpkin chutney, nai bai, Hainanese curry broth, curry leaf oil
• Tom Yum Mussels — Tom yum rempah, white wine, coconut milk, garlic crumble, cherry tomatoes, pineapple, coriander, grated lemongrass
• Beef Cheek Rendang — Coconut milk, coconut serunding, pickled shallots, watercress, kaffir lime zest, toasted peanuts

Brunch - Sides & Add-Ons

• 2 x Eggs — Crispy Thai-style fried, silky folded scrambled, or coffee shop soft-boiled
• Streaky Bacon (6pcs)
• Crispy Chicken Cutlet
• Sing Hon Loong Bakery Toast (6pcs) — With chive butter
• Steamed Bao Buns (3pcs)
• Steamed Bao Buns (4pcs)

Dinner - Sharing Starters

• Pickled Quail Eggs — Black vinegar, molasses, soy sauce
• Duck Fat Financiers — Chicken liver mousse, orange zest
• Corn-Ribs — Curry-kombu spices, lime mayo, chives
• Calamansi Herb Salad — Mixed lettuce, herbs, calamansi dressing, pickled shallots, shaved macadamia, almond flakes
• Blistered Padrón Peppers — Flaky sea salt, black pepper
• Kailan & Bacon — Grilled kailan, bacon bits, maple-miso dressing, garlic crumble, shaved macadamia, toasted sesame
• Jin Hua Ham Croquettes — Manchego cheese, chives
• Green-Eyed Squid — Torched squid, nước chấm green mango salad, nori gremolata, peanuts, red chilli
• Flower Crab Chip & Dip — Flower crab, XO mayo, chives, hand-cut potato chips

Brunch - Sharing Plates (Sat, Sun & PH)

• Kaya Toast — Sing Hon Loong bakery toast, house-made kaya, grated coconut
• Chicken Curry Rice — Hom Mali rice, crispy chicken cutlet, Hainanese curry, prawn-coconut floss, chicken skin crumble, chives, coriander
• Flower Crab Sandwich — Sing Hon Loong bakery toast, flower crab, XO mayo, pickled shallots, chives, ikura, coral greens
• Buah Keluak Pork Belly Bao — Steamed bao buns, braised pork belly, coconut serunding, grated rojak flower, achar pickles
• Barramundi Bao — Steamed bao buns, fried breaded barramundi belly, pickled mustard greens tartar sauce, sliced cheese, ikura
• 808 Breakfast Plate — Sing Hon Loong bakery toast, chive butter, orange marmalade, bacon, crispy chicken cutlet, padrón peppers, coral greens, choice of 2 eggs

Frequently asked questions

What cuisine does 808 Eating House serve?

Modern Singaporean cuisine that blends Chinese, Malay, and Indian culinary influences, built around local and regional ingredients.

Who is the chef behind 808 Eating House?

Chef Eugene Chee, described as the brainchild behind the restaurant.

What are the opening hours?

Tuesday 5pm-10:30pm; Wed & Thu 12pm-3pm and 5pm-10:30pm; Friday 12pm-3pm and 5pm-11pm; Saturday & Sunday 9am-3pm (brunch) plus 5pm-11pm (Sat) or 5pm-10:30pm (Sun). Closed Monday.

Is there a brunch menu?

Yes, available Saturday, Sunday and Public Holidays from 9am to 3pm.

Does 808 Eating House take reservations?

Yes, bookings can be made via Chope.

Is merchandise available?

Yes, through the restaurant's Tuck Shop, including branded T-shirts.

Are prices subject to additional charges?

Yes, menu prices are subject to a 10% service charge and 9% government service tax.

Tips

• {"body":"Dishes like the Buah Keluak Pork Belly and Beef Cheek Rendang are designed to be shared across the table.","title":"Try the communal mains for sharing"}
• {"body":"The dedicated Brunch menu runs Saturday, Sunday and Public Holidays from 9am to 3pm.","title":"Come for weekend brunch"}
• {"body":"Reservations are handled through Chope rather than walk-in only.","title":"Book ahead via Chope"}
• {"body":"Branded merchandise like the '808 Busy Cooking' T-shirt is available if you want to take a bit of the restaurant home.","title":"Check out the Tuck Shop"}

Good to know

• {"payments":"Prices subject to 10% service charge and 9% government service tax (GST)"}