Cosmopolitan Capital produces Cosmopolitan Chefs
What sets Singapore’s culinary scene apart is the remarkable diversity and depth of cuisines available across the island. We’re not just a multicultural city, we’re a truly cosmopolitan culinary capital. While most major cities boast a range of global cuisines like Japanese, Korean, European, Chinese, Vietnamese, and Thai, Singapore takes it a step further. Here, you’ll find all of these executed at incredibly high standards, along with a rich tapestry of Southeast Asian flavours and our very own beloved local cuisine. With such a vast exposure, it is no surprise that our chefs here are incredibly talented and versatile!
So, what happens when a local chef is asked to create a menu inspired by his own favourite flavours? You’re likely to get a symphony, or at times, a cacophony of tastes. With touches of Japanese finesse, hints of Thai spice, layered with European flair, and a dash of Korean creativity. That’s exactly the kind of eclectic and, dare I say, uniquely Singaporean experience you can expect at Filo Bistro.
Despite the fancy name and upscale decor, this casual eatery is, at its heart, a family-run business. While Mum personally greets guests with warm hospitality, Chef Brian – a César Ritz-trained veteran of Michelin-starred Kabuki and Singapore’s JAAN – brings his blend of international technique and local flavors to the kitchen.
The result? Familiar dishes elevated with fine-dining finesse, yet priced accessibly for their Upper Thomson Road location. Don’t let the chic interiors or artful menu photos intimidate you. This is refined comfort food without the pretense.
Review of the Dishes
The Har Cheong Gai is much better than the ones that you find at most zi char nowadays. Actually it reminds me of the Har Cheong Gai that used to be served where the prawn paste flavour is robust, having infused right down to the bone, while the crust remains light and crispy. Chef’s twist was to pair it with a sambal aioli—an interesting touch, though I found it a little heavy. A tangier, more fluid sauce might have done a better job cutting through the richness of the wings. 4.5/5
The Carrot Cake Fries are a fun, nostalgic idea—stacked like Jenga blocks and guaranteed to get some table-side smiles. It’s the kind of dish that plays on local memories and gets people talking. But while the concept is good, the taste just doesn’t justify a reorder. The carrot cake isn’t made in-house, so it tastes like the ones from the hawker centre, and the dehydrated chye poh with sambal aioli didn’t quite save it either. 3.5/5
The Fried Lotus Root is a great example of the restaurant’s mission to serve flavourful small plates inspired by local culinary traditions. Slices of lotus root are stuffed with a savoury minced pork filling, offering both texture and nostalgia in every bite. It’s paired once again with the sambal aioli. It is a tasty accompaniment, though its repeated use across dishes may start to feel a bit predictable. 4.25/5
Chef Brian tells me this dish is a reimagined version of something his mum used to make when he was growing up. Back then, it was simple – rice topped with canned chicken soup and baked chicken. Here, he elevates it with fragrant turmeric rice, a rich house-made creamy sauce, crispy deep-fried chicken, and a layer of grilled cheese. The result is a tasty, heartfelt nod to the food that shaped his childhood. This is a new dish that has just been introduced in their newly launched Brunch menu. 4.25/5
If there’s one dish I’d make a special trip back for, it’s the Gunpowder Lamb Char Siu. At first, the idea of using lamb instead of the usual pork threw me off. But one bite was all it took to change my mind. The lamb was incredibly tender, with none of that gaminess. It paired beautifully with the sweet, boldly spiced “gunpowder” glaze made from Indian spices. I’ve no idea where Chef Brian got the idea from, but it is a good idea! 4.5/5
The Hokkien Mee Paella is another good idea, but it isn’t exactly new. Although it did capture the familiar flavour of Hokkien Mee, I felt the prawn stock lacked that garlicky punch. And as for the socarrat – the crispy, caramelised layer of rice at the bottom that gives paella its soul, it was unfortunately missing. Nonetheless, it is a good dish that captures what the restaurant has set out to do. It just needs a bit more tweaking. 4/5
The crispy pork belly fell short of expectations. The crackling wasn’t quite crisp enough, and the meat could’ve been more tender. The sweet sauce also didn’t quite complement the pork or the barley rice, leaving the dish feeling a little mismatched. The barley rice on it’s own was quite nice, though. 3/5
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Conclusion
Filo Bistro serves delicious food overall, making it a great spot for gathering with friends to enjoy dishes with Asian-inspired flavours. However, the decor feels a bit out of sync with the casual vibe of Upper Thomson Road. The setup gives off a fine dining impression, even though the menu and prices are clearly targeted at the casual dining crowd.
Some of the dishes in the dinner menu need a bit of refining, and the new brunch menu still needs a lot more work if they expect to bring in the lunch crowd. That said, the dinner menu has enough solid dishes to bring you back again.
Disclosure: This was a media invite. That means the meal was hosted, but the opinions expressed are entirely our own.
