Ranked No. 25 on Asia’s 50 Best Bars in 2024, Offtrack is already making waves among cocktail connoisseurs across the region.

The bar programme, spearheaded by Joash Conceicao, is a vibrant, boundary-pushing curation that’s as soulful as the space itself—equal parts groove, grit, and garnish.

We’ll let you in on a secret: While the music sets the tone, and the cocktails start the conversation, it’s Chef Edmund Low in the kitchen who makes the substance behind the style. This brings us to Offtrack, to spotlight something far less talked about, yet just as compelling—the food.

Smaller Plates

We started with the Dashi Mascarpone Dip (S$15)— a crowd favourite, and quite frankly, my personal weakness. It’s plush and silky, brimming with umami from dashi and perilla oil, and ikura. Served with housemade sourdough roti that is reminiscent of a fluffy naan, it’s indulgent but not heavy. Complex, but not complicated. I scarfed it down with not a care in the world.

Then came the Wing Bean Assam Salad (S$16), Offtrack’s gentler take on kerabu. The assam dressing doesn’t punch you in the face with acidity; instead, it caresses the palate. Tossed with pineapple, pickled rojak flower, and shards of peanut brittle, it’s vibrant without being loud.

While I thought it could be elevated with a touch more acidity to bring out the freshness of the wing beans, I still felt the dish was balanced, thoughtful, and well executed.

The Asparagus Green Goddess (S$20)—inspired by the Burmese lahpet is a quiet standout, with charred asparagus spears carrying a bold smokiness, topped with fermented tea leaf and a soft-boiled egg.

While the tea leaf isn’t as pungent as in its traditional form, the dish still hums with layered complexity: savoury tea notes, vegetal sweetness, and that luscious eggy richness. It’s a subtle composition, but one where every element plays its part—unexpected but balanced.

Fillers & Larger Plates

By contrast, the SF Style Garlic Noodles (S$16) show up in all their glorious simplicity. No pomp, no frills. Just buttery, garlicky noodles with that deeply satisfying “bounciness”. It’s unapologetically humble, unaesthetic even—but here’s the thing: Good food doesn’t need a good angle; it just needs soul and this plate has plenty.

Just when you think the meal has peaked, the Ah Hua Kelong Golden Snapper (S$39) makes its entrance. This is one dish that doesn’t just shout, but demands your full attention. The snapper skin is perfectly crisp, resting over wok-charred baby kailan, snow peas, and cherry tomatoes.

Then comes the unexpected: a butternut lemak sauce that surprises with its subtle heat and velvety depth. It doesn’t compete with the fish—it amplifies it, coaxing out a natural sweetness that lingers. The dish strikes that rare balance of comfort and reinvention—like coming home to something familiar, refined in all the right ways.

Dessert

To end on a high, we highly recommend the Charcoal Grilled Banana Cake (S$13) that comes wrapped in banana leaf—its edges smoky and caramelised from the flame. It’s served with a bold stroke of tau cheo dulce de leche and a cloud of whipped cream.

Yes, you read that right: fermented soybean paste meets caramelised milk jam.

Salty, sweet, nutty—and unexpectedly brilliant. It’s a dessert that stopped me right in my tracks and rewrote everything I thought I knew about banana cake.

Offtrack isn’t just another cocktail bar riding the craft wave—it’s a fully immersive experience where food, drinks, and sound co-exist in thoughtful harmony. The menu reads like a love letter to Pan-Asian sensibilities, with smoky, saucy, crunchy, and creamy elements intersecting in all the right places.

While Joash spins magic behind the bar, it’s Chef Edmund creations that make you stay a little longer, order another plate, and maybe—just maybe—put your fork down and look around to appreciate the bustling synergy unfolding around you.

It’s easy to come here expecting a good drink. What’s harder and far more rewarding is coming away remembering the food.

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Offtrack Singapore Menu

Offtrack Singapore
34 North Canal Road,
#01-01, Singapore 059290 (Maps)
T: (+65) 8748 0408

Operational Hours:
Monday–Thursday (6PM–12AM)
Friday–Sunday (5PM–1AM)

Menu & Website | Instagram | Reserve here

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