Magpie, the new NZ restaurant in Singapore

Magpie

57 Eng Hoon St, #01-88,

Singapore 160057

Previously home to Prive, Magpie has now taken over the space with a semi open kitchen and dark wood interiors. The interiors remind me alot of Australia and New Zealand restaurants, opting for a diverse seating plan that consists of tables, bar seating as well as counter seating that looks into the kitchen. The vibe is unpretentious and when we stepped in, the team was vibrant, chatty and made sure we settled in. I thought it was really interesting to call the restaurant Magpie. Its namesake bird is perhaps a representation of what Magpie hopes to achieve as a restaurant: bold, intelligent, curious and social.

Magpie is run by New Zealand born chef Eliot Thomas and opened in Singapore early 2025. Chef Eliot's culinary philosophy is one of gathering inspiration from his travels, as is clear from the menu and the dishes presented. It is incredibly difficult to categorise the type of food Magpie serves. It is not New Zealand, it is not asian, it is not fusion, it feels like a cumulation of inspirations around the world, which is always something exciting to see on the menu.

When we visited, we had a selection of smalls and 1 main and 1 dessert. Perfect portion of 2:

• Tandoor Bread with Magpie Butter

• Fried Zucchini Flower with 4 cheeses, honey and fermented chilli

• Cassava Bravas with bravas sauce and garlic cream

• Lamb Ribs with Aji amarillo and coriander

• Grilled Cobia with sago pomelo, kaffir, dashi beurre blanc

• Laksa leaf sorbet

Our standout for the night was the grilled cobia with sago, pomelo, kaffir and dashi beurre blanc. The fish was an absolute delight and the flavours were SEA inspired, almost thai but modern. It was also very interesting to have sago in a savoury dish which almost served as a carb for the dish. Very refreshing, very well cooked and we liked it very much.

The zucchini flower is also a special mention. Back in the 2000s, stuffed zucchini flowers were everywhere on the menu. It is less common these days and so we are always excited to see it on a menu. Unfortunately the team told us that the zucchini flowers are coming off the menu shortly. So if that is your kind of dish, do visit soon!

Our wine for the night was a La Bestia or "The Beast", a natural wine from Oriol Artigas. This is a natural orange wine from Catalunya, Spain made from Pansan Blanca grapes. We had plenty of peach and apricot coming through and a delicate mineral finish. A very nice juicy wine for our creamier dishes.

Booking

It was busy during our visit on a Thursday night and on the magpie website, the next available weekend dinner slot is 3 weeks out, so I would highly recommend making reservations. The restaurant itself is not extremely large, probably accomodating about 30-40 pax.

Accessibility

Magpie sits right in the middle of a very diverse Tiong Bahru neighbourhood, minutes away from the Tiong Bahru market which is currently closed for renovations and right at the front of the pedestrian only zone. It is a 10 min walk from Havelock MRT.

The Damage

It was an expensive night for us. At 195 SGD tax inclusive. We were definitely full but did think it was in general expensive.

Would We Recommend?

Yes, for a casual meal if you don't mind the pricetag. The menu at Magpie is unique and there will be something for everyone. The food changes regularly based on what is in season and the team is friendly and helpful. Magpie is an unpretentious restaurant and a great add to Tiong Bahru.