Finding Patchwork Kitchen involves a small act of intention. You either slip through Bar.Ter at street level or locate the discreet lift tucked away at the back of the building at 42 South Bridge Road. But the search is rewarded. Step out on the fifth floor and the city opens up into a calm, warmly lit dining room, with an unblocked view to some of Singapore most iconic buildings framed by shophouse rooftops with an open sky.
Patchwork Kitchen sits at level five of a multi-level shop lot in Boat Quay. One floor below, level four houses the South Bridge Reserve (SBR) cellar, an invite-only private members’ club curated for Burgundy lovers. Level three is home to a cigar lounge with an open balcony that looks straight out towards Marina Bay, a prime vantage point for National Day fireworks and New Year’s Eve celebrations.
These floors are by invitation-only, and provides access to a discreet secret wine list from the SBR’s cellar for those in the know. Patchwork Kitchen, on the other hand, is open to the public and comes with a modern, both palate and pocket-friendly East-Asia menu.
Behind the concept is James Moon, a Los Angeles-born, second-generation Korean whose life has taken him across continents before landing in Singapore. Patchwork Kitchen, as he describes it, is not a “greatest-hits compilation” of cuisines, nor is it a chef-led ego project. It is personal, fluid, and intentionally undefinable shaped by moods, habits, and the way people actually eat.
Rather than opening another restaurant that invites comparison, like, whose chicken rice is “the best,” or whose katsu is “more authentic”, Moon wanted to step away from dishes that arrive already burdened with expectation. The food here is meant to be relatable, comforting, and satisfying, without inviting debate.
That philosophy translates clearly onto the menu. The opening plates arrive as smaller, snack-like portions, easing diners into the à la carte offering. Smoked Sardine Toast (S$19) is layered with gochujang butter and a gently sharp onion relish. The Bacon Cheese Tart (S$16) leans savoury and indulgent without tipping into excess. Chicken Rice Arancini (S$9) delivers everything familiar about Singapore’s national dish, compressed into a crisp bite, finished with sweet chilli and dark soy sauce. During happy hour, from 6-7pm daily, the arancini is priced at S$0.42 per piece with a minimum order of one alcoholic drink per person.
Bite size portions of the small plates: (from left) Smoked Sardine Toast, Chicken Rice Arancini and Bacon Cheese Tart. [Photos: Kim Choong]
Bread & Bakkwa Butter (S$10) follows as a playful, localised take on bread service, paired with the Patchwork Highball (S$15) and Soju Paloma (S$16). Both cocktails are deliberately lower in alcohol, just the way Moon likes them, dry, refreshing, and designed to open the palate rather than dominate it. The drinks are canned in-house to maintain consistency.
Bakkwa butter and bread and the canned cocktails are great palate opener at Patchwork Kitchen. [Photos: Kim Choong]
The larger plates come in hearty portions. Mentaiko Udon (S$19) is unapologetically rich, generously coated with fish roe and finished with dashi egg foam. It was paired with the 2024 Nagomi Vineyards ta.to Chardonnay from Japan, a food-friendly wine with dry, citrus-driven flavours that stayed restrained rather than aromatic or showy.
Mentaiko pasta and ta.to Chadornnay from Japan. [Photos: Kim Choong]
The Pork Katsu (S$25), a chef’s recommendation, arrives stuffed with Japanese sweet potato and Emmental, finished with a kimchi-tomato sauce that cuts through the richness. Patchwork Chicken (S$21) draws inspiration from dakgalbi, swapping rice for chewy rice cakes and building depth with gochujang and gochugaru. Both dishes paired comfortably with the 2023 Domaine H “Rien à Perdre” Mondeuse, a Savoy wine made by a Korean winemaker. Medium-bodied, high in acidity, and lightly tannic, it cut through the fat of the meats while holding its own against bold, umami-driven flavours, revealing a subtle pandan-like note on the finish.
From left: Patchwork Chicken, The Pork Katsu and 2023 Domaine H “Rien à Perdre” Mondeuse by a Korean wine maker. [Photos: Kim Choong]
Pricing reflects Moon’s intention to attract repeat visits from CBD regulars into a thoughtfully executed casual dining space. Even seasonal and festive menus, such as Valentine’s Day offerings, are deliberately kept accessible, an extension of the same thinking that runs through the kitchen.
Dessert closed the meal on familiar ground. PWK Mango Pomelo (S$9) and a Miso Caramel Tart (S$9) offered a choice between light and sweet, both tuned to flavours familiar to the Asian palate.
When it comes to the wine list, Moon avoids anchoring it around prestige regions. Instead, he highlights wines from Asia and Asian winemakers. The approach is not about novelty, but relevance. Choosing bottles that make sense at the table, that respect Asian flavours rather than overpower them. The aim is approachability without compromise, a selection that guests may not have tried before, but would happily drink again.
Patchwork Kitchen is located at Level 5, South Bridge Reserve at 42 South Bridge Road. The restaurant does not offer takeaway. Walk-ins only.
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