Takeaway / Delivery Service

Due to COVID-19 "Circuit Breaker" restrictions, we will cease our regular dine-in service during this period.
In its place, we are now providing takeaway / delivery service.

View Takeaway / Delivery Menu

Our latest menu features Chefs Dillon & Lulu's take on the Teochew-style porridge and a small array of accompanying dishes.

Dillon is Teochew. He grew up eating Teochew porridge, and has always seen the meal of teochew porridge as a symbol of comfort. This menu is his modern take on the classic. We hope you too will derive comfort and joy in sharing this meal at home.

The chefs have put together a small selection of fish, poultry and vegetable dishes that will go well with the delicate porridge made of new crop rice and local sweet potatoes. Our menu will also offer a slow-cooked blue ginger & sake natural pork belly as an add-on option.

We have carefully designed these dishes to taste good even when packed or lukewarm in temperature. Chefs Dillon and Lulu will personally make these dishes to order in small batches, as such we strongly advise you to order 3 days in advance to avoid disappointment.

Self-collection timing: Fridays and Saturdays 11am - 7pm
(please inform us your preferred collection time).

Delivery timing: Fridays and Saturdays
11am - 1pm (slot 1)      2pm - 4pm (slot 2)      5pm - 7pm (slot 3)
Our team will personally deliver to locations within a 6km radius from our shop. We currently do not offer islandwide delivery.
View Coverage Map

Free delivery with orders $100 and above.
A $15 delivery fee will be charged for orders below $100.
A full payment via PayNow is required to confirm the order.
Limited quantities available, please order 3 days in advance to avoid disappointment.

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Set for 2 Pax

$ 0

Set for 4 Pax

$ 0

Set for 6 Pax

$ 0

Slow-cooked Pork Belly

$ 0

Chilli, Scallion & Kaffir Lime Dip

$ 0

Additional Porridge

$ 0

"Orh Nee" Choux Buns

$ 0

$ 0

(Payment accepted via PayNow only)

(this will pre-fill a WhatsApp message with your order details to submit to us)

If the form is not working for you, please message us via Whatsapp at 88306230 to place your order.

Our concept

Allium is an intimate 16-seater eco-conscious restaurant, focused on bringing out the best in sustainable produce through a refined 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, formerly of Sukha Delights in Bandung, Indonesia, 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 wine selection completes the experience in a perfect complement of the chefs’ creations.

Experience Allium’s hospitality and culinary wonders through either a multi-course prix fixe brunch or dinner menu. Whichever experience you pick will be a gastronomic journey to remember.

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 to start up patisserie and cafe Sukha Delights.

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. Plants take centre-stage in many of their culinary creations, with vegan options in every prix fixe menu. Beef, as one of the highest contributors of carbon emission, will take up no more than one twentieth of the menu. We vary our menu monthly to capture the best of what seasonal produce has to offer.


4-course prix fixe brunch featuring a selection of Modern European dishes that include a cold starter, a warm entree, a main and freshly-made desserts.
By reservation only.

View Brunch Menu


7-course and 9-course prix fixe dinner featuring the best of seasonal produce. Availability of ingredients depend on seasonality, menu items may change without prior notice.
By reservation only.

View Dinner Menu
View Vegan Dinner Menu

Wine List

A tightly curated selection of fine wines to complete your Allium experience.

View Wine List

We offer a vegan menu, but are unfortunately 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
Thursdays to Sundays

10.30am to 3.30pm
(Reservations only)

Prix Fixe Dinner:
6.00pm onwards
(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

  • 17 Apr 2020 (Tue) - We are now offering takeaway/delivery menu during this "Circuit Breaker" period until 31 May 2020. For details, please click here
  • 7 Apr 2020 (Tue) - We are now closed for dine-in until 2 June 2020 due to government measures. We will be announcing our takeaway/delivery menu shortly.
  • 2 Apr 2020 (Thu) - New Prix Fixe Brunch Concept (reservations now required)
  • 12 Mar 2020 (Thu) - New Prix Fixe Dinner Menu for Mar & Apr 2020

Reservations Policy

By reservation only. No walk-in.
Reservation slots available for session 1  (10.30am, 10.45am, 11.00am); and session 2  (1.00pm, 1.15pm, 1.30pm)
One Prix Fixe Brunch set per adult patron, with add-ons available for children. Baby chairs available (limited quantities).
Please include adult & children as the total number of pax in the booking form, and indicate the number of children in the Special Request text box.
To reserve for groups larger than 6 pax, kindly please contact us at [email protected]

By reservation only. No walk-in.
One Prix Fixe Dinner set per patron.
No children, except older children who are able to participate fully in the meal as a dining patron.
To reserve for groups larger than 6 pax, kindly please contact us at [email protected]

Private Events:
For private event bookings, kindly please contact us at [email protected]

On the first of every month at 10am, new reservation slots will open for booking 2 months ahead. For example, new reservation slots for March will be open for booking on 1 Jan at 10am.

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 $48 (brunch) / $98 (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.