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Our concept

Allium is a 16-seater restaurant that embraces both local and cultural asian flavours through a timeless culinary style that is modern yet modest.

Helmed by husband-wife duo Executive Chef Dillon Ng, formerly of The Humble Loaf and GastroSmiths, and Pastry Chef Lusiana Hendrika, Allium features an ever evolving seasonal menu that showcases sustainably and ethically sourced ingredients as well as celebrates international inspiration and local roots. A tightly curated sake and wine selection completes the experience in a perfect complement of the chefs’ creations.

Our team

Chef Dillon Ng

Never shying from taking surprising turns, Chef Dillon is always looking to inspire joy and discovery through his creation. Chef Dillon started out as a self-taught private chef before heading to culinary school. His first foray as a chef-owner was in establishing The Humble Loaf, a wildly successful 10-seater bakery and sandwich joint.

That paved the way for the opening of Gastrosmiths, a modern bistro serving unpretentious, innovative food such as the famous Fisherman's Mee Sua and Turbot White Wine Curry. Allium represents the next chapter in Chef Dillon’s culinary journey.

Chef Lusiana Hendrika (Lulu)

Chef Lusiana’s journey as a pastry chef saw her building up her repertoire through multiple stints at F&B establishments in Singapore such as Santi, and Marina Bay Sands, before returning to her hometown of Bandung, Indonesia.

She is back in Singapore now to create magic inspired by the best of nature’s ingredients. She believes in perfecting simplicity – making simple things done right, and letting ingredients shine for themselves in her delectable pastries and desserts.

Our Menu

We believe in cooking and eating sustainably, and our menu reflects that. Chefs Dillon and Lusiana take great effort to ensure that ingredients used are sustainably and ethically sourced. We vary our menu monthly to capture the best of what seasonal produce has to offer. Beef, as one of the highest contributors of carbon emission, will take up no more than five percent of the menu.



Current Dinner Menu
(until 9 October 2022)

This menu has its inspiration drawn from the dishes of local chinese restaurants and zhi char joints. Join us and discover our interpretation.

View Current Dinner Menu

Upcoming Dinner Menu
(20 October to 27 November 2022)

Chefs Dillon & Lusiana will attempt to revisit and refine 11 favourite dishes from 2020/2021.

View Upcoming Dinner Menu

Sake & Wine

A tightly curated selection of Japanese sake and fine wines to complete your Allium experience. Our upcoming sake & wine menu will be published soon.

Ingredients are subject to market availability, menu items may change without prior notice.
Please notify us of any food allergies during reservation.
We may be unable to cater to other restrictions or dietary requests at the moment.

Our Restaurant

2 Jalan Lokam #01-11
Kensington Square
Singapore 537846
Opening Hours
6.30pm to 10.00pm (Thursdays to Sundays & eve of Public Holidays)
(Reservation only)

In the event of a private function, opening hours may vary, please see our Latest Updates section below.

Getting Here

By Car
Southbound from Upper Paya Lebar Road, turn left into Jalan Lokam.
Enter into Kensington Square lobby on the right.
Hourly parking is available in the basement.

From Serangoon MRT Station: Walk to Exit H to board bus 58 at Bus Stop 62131  (continue at Southbound section below)
From Paya Lebar MRT Station: Walk to Exit C to board bus 24, 43, 70M or 76 at Bus Stop 81119  (continue at Northbound section below)

By Bus
Bus 22, 24, 43, 58, 62, 70, 76 & 80
Northbound: alight at Bus Stop 62021  (Wisma AUPE)
Southbound: alight at Bus Stop 62039  (Raya Garden)

Latest Updates

  • 5 September 2022 (Mon) - Dinner slots for October & November 2022 will be open for reservation from 10am

Reservations Policy

By reservation only. No walk-in.
One Dinner set per patron.
No children, except older children (aged 7 and above) who are able to participate fully in the meal as a dining patron.

Credit card details are required to secure your booking, but you will not be charged for the booking. Payment will only be made on-premise at the end of the meal.

Cancellations and changes to bookings should be made at least 72 hours ahead, or a $158 (dinner) per person charge will be incurred for no-shows.

We accept cash & major credit cards (American Express, VISA, MasterCard, JCB & China UnionPay) on-premise.

Private Events:
For private event bookings & booking group bigger than 6, kindly please contact us at [email protected]