Walking into Smolder on Outram Road instantly feels warm and welcoming, with the hum of the open kitchen and the irresistible scent of smoky, just-grilled seafood in the air.
The latest creation from Wong Jing Kai, the mastermind behind Ah Hua Kelong and Scaled, Smolder reflects his years of farming, catching, and grilling fish in every detail. Wooden textures, soft amber lighting, and playful fork-shaped pendant lamps in the private rooms add a quirky, cozy touch.
The beauty of Smolder lies in how short the journey is from sea to plate. Kai’s team harvests their fish straight from one of Singapore’s last remaining kelongs at first light before whisking them to the restaurant within hours. This means the seabass on my plate was practically still swimming that morning—a rare luxury in a city where seafood often travels more than we do.
Of course, the highlight has to be their barbecue fish. The Blackened Seabass ($25++) arrived with a deep, smoky crust, the Cajun spices clinging to the edges while giving way to tender, juicy flesh inside. Every bite was clean yet packed with flavour, a perfect reminder that simplicity reigns when seafood is this fresh.
The Grilled Snapper Escovitch ($30) brought a lively twist with its Jamaican-inspired tangy, sweet, and spicy sauce, instantly waking up my taste buds. The crispy skin was addictive, and the sautéed vegetables added a bright crunch that beautifully balanced the richness.
For those seeking the purest taste of the sea, Smolder’s whole fish on the barbecue is an absolute must. I went for the Pearl Grouper ($72), lightly salted and peppered before being grilled to blistered perfection. The flesh was firm yet delicate, flaking into pearly chunks with every bite, evoking the sensation of a summer day by the water.
After trying so many fish and feeling full, we couldn’t resist the Portuguese Seafood Stew ($25++). The green-lipped mussels were incredibly fresh—you could almost taste the salty essence of the sea—alongside clams and prawns swimming in a tangy tomato broth, with tender pork belly cubes adding a touch of decadence. It was the kind of dish that begged for grilled garlic bread for unapologetic dunking—and yes, we left the bowl completely clean.
Even the sides at Smolder have personality. The Elote (S$9++) offered a playful nod to Mexican street corn, while the Mussels in Herb and wine Sauce (S$15++) were briny and buttery and gone far too quickly.
The desserts here feel like a friendly wink to comfort food, each with a clever twist. The Olive Oil Cake (S$10++) with honey whipped cream cheese was light and fragrant, while the Five-Spice Apple Wonton (S$15++) transformed humble apple pie into a crispy, golden parcel of nostalgia.
Of course, great food deserves great drinks. While Smolder is primarily a restaurant, its cocktails are absolutely bar-level, creative, and full of surprises, making the whole dining experience even more memorable.
Smolder doesn’t just serve seafood—it tells a story. A story of early mornings on the water, salt on your skin, fish cooked simply because it doesn’t need anything else. We left with that rare, happy feeling only from eating something honest, fresh, and made with care.
Smolder is located at 271 Outram Road, Singapore 169062.
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