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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, 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 sake and 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 lunch 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. 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.

Lunch

Festive Lunch Menu
(4 Dec 2020 onwards)

A festive menu to capture a merry year end mood. Featuring riffs on a few old favourites alongside new creations in a 5-course Modern European menu.

View Current Lunch Menu

Dinner

Local Menu
(5 Nov 2020 onwards)

Featuring a 9-course dinner menu inspired by the comforting and delectable meals we had growing up. It features an extensive use of vegetables with a combination of sustainably-sourced seafood, ethically-farmed livestock.

View Current Dinner Menu

Sake & Wine List

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

View Sake & Wine List

Availability of ingredients depend on seasonality, menu items may change without prior notice.
We may be unable to cater to other restrictions or dietary requests at the moment.

Our Restaurant

ALLIUM
2 Jalan Lokam #01-11
Kensington Square
Singapore 537846
Opening Hours
Lunch:
12.00pm to 2.30pm (Fridays to Sundays & Public Holidays)
(Reservations only)

Dinner:
6.00pm 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.

By MRT
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

  • 4 December 2020 (Fri) - New Festive Lunch Menu for December 2020
  • 5 November 2020 (Thu) - New Dinner Menu for November & December 2020
  • November and December 2020 - Lunch and dinner sessions are now available for reservation

Reservations Policy

Lunch:
By reservation only. No walk-in.
One Prix Fixe Lunch 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.

Dinner:
By reservation only. No walk-in.
One Prix Fixe 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 $58 (lunch) / $138 (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, kindly please contact us at [email protected]

Take Home

Our popular items are now available for takeaway! Made to order in small batches
Limited quantities available, please order 3 days in advance to avoid disappointment.

Self-collection timing: Fridays to Sundays 1pm - 7pm

ORDER FORM







Signature Kaya ($10/jar)
Total weight 375g (200g net)
made with fresh coconut / pandan juice, this product needs to be kept chilled at all times and consumed within 5 days.

$ 0

Kaya & Gula Aren
Choux Buns
($18/pair)
consume on the day of purchase or store in chiller and consume within 2 days.

$ 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.