Mag’s Wine Kitchen

Behind the hustle and bustle of Boat Quay, on Circular Road, is Mag’s Wine Kitchen.  Run by Mag, the woman who never forgets a name or face, this tiny wine bar/kitchen is another little gem of a find in Singapore.  The fact that it’s still around more than ten years after it has opened, I think, is also testimony to how good it is, in the city where food and eating is a national pastime and choices abound.

Walking in to Mags is like walking in to someone’s house.  The place is small – it only seats maybe 25 people – with the kitchen in full view at the back of the room.  The menu on the chalkboard is simple – never more than 5-6 starters and mains with usually a very limited special (we once enjoyed fresh umi from a dive trip that Mag just came back from – lightly steamed chawanmushi style).  Mag buys her produce from Huber’s, so you know what’s coming is going to be good from the get go.

And she very wisely keeps it simple, letting the produce speak for itself.  Last night I had wagyu beef tataki, flash seared on the outside, raw in the middle, wafer thin so that it melted in your mouth, simply dressed with a light vinaigrette and finely chopped chives with a delicate salad of cress and alfalfa.  D had the foie gras terrine – a generous block of creamy foie gras.  The boys had the lamb rack, which rendered them speechless while they tucked in.

I opted for a cheese platter – I have to say that I do not love everything so French – the three cheeses were … I can only describe them as “ripe” where I felt the acid strip the lining from the inside of my mouth.  A true cheese lover would probably have waxed lyrical about it but for me, the plate was left largely untouched.

Not to complain as they had a Masi Amarone 2006 for me to enjoy while I watched the boys tuck into their lamb.

Mag’s Wine Kitchen
86 Circular Road
Singapore 049438
General: 6438-3836

Monday to Friday
12noon to 2pm
Monday to Friday
6pm to 10pm

6pm to 10pm only
(Closed for lunch)

Closed on Sunday

About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

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