For nearly three decades, MAG’S has been a beloved cornerstone of Singapore’s culinary scene, known for its intimate charm, handcrafted cuisine, and warm hospitality. Helmed by Chef Magdalene Tang—affectionately known as Chef Mag—the restaurant has built a reputation for delivering elevated dining experiences rooted in heartfelt cooking. Now, in its 28th year, MAG’S embarks on an exciting new chapter, unveiling a revamped menu that redefines its culinary identity while staying true to its roots.
Central to this evolution is Chef Ian Tan, the newly appointed head chef at MAG’S. Having clinched the prestigious World Young Chef Young Waiter title in Monaco, Ian brings a fresh perspective and dynamic energy to the restaurant’s kitchen. Together with Chef Mag, he has crafted a menu that artfully bridges tradition and innovation, introducing guests to the restaurant’s new focus: Wafu cuisine.
The Magic of Wafu Cuisine
MAG’S has embraced Wafu cuisine—a delicate fusion of Japanese culinary traditions with European and local influences. The result is a menu that celebrates the intricate balance of flavors, textures, and presentation.
Signature dishes include:
Blue Swimmer Crab: A refreshing starter featuring dashi jelly, granny smith apple, and ikura, offering a delightful combination of briny sweetness and crisp acidity.
Beef: Tender Argentinian beef served with aligot potatoes, grilled king oyster mushrooms, and watercress salad, showcasing the perfect marriage of bold flavors and refined simplicity.
Lobster: Spaghetti infused with garlic confit, shoyu, and dashi, this dish elevates comfort food with a luxurious touch of umami-rich flavors.
Adding a unique twist to the dining experience is the introduction of MAG’S Noodle Bar, which features imaginative cold and hot noodle creations. Notable offerings include Sakura Ebi Somen, a delicate dish with Argentinian red prawn tartare, and Abalone Soba, served in a light yet flavorful sake soy broth. The noodle bar encapsulates the essence of Wafu cuisine, providing diners with approachable yet sophisticated flavors.
For those who enjoy a curated experience, the "Feed Me" tasting menus (available in 3-course, 5-course, and Omakase options) offer an immersive journey into the best of MAG’S.
A Culinary Partnership That Inspires
The collaboration between Chef Mag and Chef Ian is a seamless blend of experience and innovation. For Chef Mag, this moment marks an opportunity to mentor a rising talent while redefining MAG’S for a new generation of diners. Ian’s approach to cooking—focused on relatable ingredients elevated with creativity—aligns perfectly with Mag’s long-standing commitment to authenticity and craftsmanship.
Chef Mag’s mentorship has been pivotal in Ian’s journey, offering guidance and wisdom that shape his culinary ethos. “Her guidance is the secret ingredient,” Ian says with a smile, reflecting the chemistry and mutual respect that drives their partnership.
The Same Heart, With a Fresh Perspective
While MAG’S menu and offerings have undergone a bold transformation, its heart remains the same. The iconic seven-meter marble chef’s table continues to serve as the centerpiece of the dining experience, allowing guests to connect with the chefs as they create. The service remains warm, personal, and reminiscent of home—a hallmark of Chef Mag’s hospitality philosophy.
Diners can also look forward to MAG’S signature beverage curation, featuring an affordable selection of sakes and wines thoughtfully paired to complement the new Wafu-inspired menu.
A Culinary Evolution Worth Experiencing
MAG’S invites diners to rediscover the magic of its dining experience through this exciting evolution. Whether you’re savoring the innovative à la carte dishes or indulging in a multi-course tasting, every meal at MAG’S is a celebration of artistry, passion, and flavor.
Discover the new MAG’S at 55 Keong Saik Road, #01-06. For reservations, call +65 6438 3836 or book via Chope.