Live mussels steamed in a sauce built from Thai green curry paste, coconut milk, and cultured butter, served with house-made flatbread for soaking and a bright Thai salad of cucumber, herbs, and lime. The curry-to-cream balance is delicate—enough heat to keep the dish interesting but not so much to overwhelm the briny mussels.
Tips from diners
The house-made flatbread is crucial—ask the server if there are extras available. It's one of the best items in the restaurant at any price point.
The curry heat is moderate but builds as you eat through the sauce—drink some white wine between bites to cool the palate.
Japanese snapper aged to concentrate its flavor, seared to crispy skin and tender flesh, then finished with a tangy mandarin and kosho (Sichuan peppercorn-style citrus blend) beurre blanc. The sauce bridges European technique with Southeast Asian spice, a theme that defines Chef Kumar's cooking style.
Tips from diners
Ask the sommelier for a natural Grower Champagne or crisp Sauvignon Blanc substitute like a Loire Valley Sancerre to pair with the mandarin sauce.
Chef Haran Kumar previously cooked at Michelin-starred Nouri and London's Ikoyi—the technical execution shows in every sear and sauce.
Simple flatbread made in-house, puffed slightly over heat and brushed with herb butter (likely parsley, thyme, and garlic). The bread arrives warm and slightly crispy on the outside, with a tender crumb inside. It's simultaneously a standalone item and the perfect vehicle for sopping curry or sauce from other dishes.
Tips from diners
Order extra flatbread—it's one of the best value items in the restaurant and pairs with virtually every dish.
The wine list is curated around natural wines—primarily European with emphasis on Austrian, Italian, and French producers, plus Australian options. Rather than typical New Zealand Sauvignon Blanc, expect an organic Etna Bianco from Sicily; rather than Australian Shiraz, a Lebanese Cinsault. The wine pairing philosophy matches the food: unexpected but harmonious.
Tips from diners
Ask the sommelier for their daily specials—typically a red, white, and orange wine are offered at a discount, rotated daily.
A meal for two with two natural wines comes to just under S$50 per person—the value proposition on wine is extraordinary for Singapore.
Chef Kumar's interpretation of the Balinese-style roast duck—bird roasted until skin is shatteringly crisp and meat falls from bones, then finished with house-made sambal (chili paste) that carries notes of garlic, turmeric, and lime. The duck's richness is balanced by the acidic, spicy sambal and the crispy skin provides textural contrast.
Tips from diners
This is where Chef Kumar's Southeast Asian mastery shows—the sambal is made in-house and could easily be a separate dish on its own.
Fiasco by Juice relocated to Kallang Bahru in 2025 after launching as the Juice co. wine concept in Tiong Bahru. Helmed by Chef Haran Kumar—trained at Michelin-starred Nouri and London's Ikoyi—the kitchen celebrates seasonal produce with bold Southeast Asian flavors balanced by a wine list curated around natural wines from Europe, Australia, and the Mediterranean. The restaurant operates as a daytime coffee-and-sandwich joint that transforms into a wine-forward gastrobar after 5pm.
Fiasco operates as a daytime sandwich-and-coffee spot (opens 7am), transitioning to wine-forward gastrobar after 5pm. The vibe and menu are noticeably different—come for wine after work, not for lunch.
The space is intimate and cozy—ideal for dates or small groups. Seating is limited, so come early or reserve if planning a group larger than 4.
Fiasco recently relocated to Kallang Bahru (66 Kampong Bugis) after operating in Tiong Bahru—the new space is slightly larger but maintains the cozy, neighborhood-focused vibe.
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