Whole squid grilled until just charred and tender, then plated with a melon salad built on Indian chaat technique—diced melon, toasted chickpeas, spiced yogurt, fresh herbs, and Urfa chili creating a sweet-salty-sour-spicy balance that shouldn't work but does. The squid's briny char contrasts perfectly with the cooling yogurt and bright melon.
Tips from diners
This dish is purely Chef Thomas—grilled squid meets Indian street food. It's unconventionally familiar in the best way possible.
Chef Thomas's take on kokoda—fresh raw fish marinated in lime and coconut cream, topped with fresh herbs, chili, and a bright, tangy seasoning that reflects Fijian technique. The sweetness of coconut balances the acidic lime and the heat of fresh chili, creating an immediately refreshing dish that showcases Thomas's global influences.
Tips from diners
This is where Chef Thomas's work in Fiji shines—the kokoda carries authenticity while the fresh Singapore fish makes it his own.
The ceviche is one of the lighter plates—order it early and pair with something heavier to create balance across the meal.
Grilled lamb T-bone cooked to pink, served with a dollop of cooling yogurt, blackened eggplant puree, and a slick of Urfa chili-infused butter. The lamb's richness is tempered by the yogurt and the burnt eggplant's smoky depth. Urfa chili—a Turkish spice with earthy, slightly fruity notes—replaces standard chili flakes.
Tips from diners
Ask for the lamb pink—Chef Thomas cooks it precisely to medium-rare, and it's the ideal temperature for tenderness and flavor.
Yeasted flatbread cooked in the tandoor oven until puffed and charred, then finished with Magpie's signature butter (herbs, garlic, chili infused). The bread arrives warm and slightly crispy outside, tender within, perfect for scooping up curries or eating standalone.
Tips from diners
The tandoor bread is stellar—order extra to eat with curries or simply with the butter. It's one of the best value items on the menu.
Imported burrata (creamy cow's milk cheese) paired with house-made curried brinjal pickle—eggplant cooked until jammy, spiced with curry leaves, turmeric, and chili. The cooling, creamy burrata balances the tangy, spiced pickle. A simple dish with tremendous flavor and textural contrast.
Tips from diners
The burrata is the softest, creamiest application of the cheese—let it warm slightly before eating to enjoy the full texture.
Chef-owner Eliot Thomas opened Magpie in Tiong Bahru in early 2025 as a restaurant celebrating 'borderless soul food'—a collision of global influences (India, Italy, China, Fiji) shaped by his travels through working ports around the world. Partnered with Kurt Wagner (behind Tamba and Café Utu), the kitchen builds aggressively delicious shared plates served in a dark, moody space with colonial-style touches and a carefully curated music program.
Magpie is closed Monday and Tuesday. Open Wednesday-Thursday 5:30pm-9:30pm, Friday-Sunday 12pm-2:30pm and 5:30pm-9:30pm. Reservations recommended on weekends.
The restaurant has a curated music program with a particular focus on funk, soul, and world beats. The soundtrack is part of the 'come as you are' philosophy.
Everything at Magpie is designed for sharing—order 3-4 dishes for two people, along with bread and a cocktail. The menu changes regularly to showcase seasonal produce.
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