Restaurant Air offers casual dining with a thoughtful twist, sparking conversations about sustainability and the journey of our food.
When you dine out, are you all about the flavours, the presentation, or the vibe? At Restaurant Air CCCC (circular, campus, and cooking club), you don’t have to choose. This Dempsey Hill gem sparks conversations about where our food comes from, how it’s made, and the connections it creates – all while you sit back and enjoy your meal.
Restaurant Air review: A culinary playground at Dempsey Hill
Nestled in Dempsey’s lush greenery, Air is more than just a restaurant. It’s a massive 40,000-square-foot haven dedicated to food, sustainability, and creativity. Michelin-starred chefs Matthew Orlando and Will Goldfarb, together with entrepreneur Ronald Akili, dreamed up this culinary universe. And trust us, it’s as impressive as it sounds.
At the heart of it all is The Restaurant, a relaxed yet elevated dining space with an open kitchen helmed by chef Matthew Orlando. He gained fame for Amass in Copenhagen, celebrated as one of the world’s most sustainable restaurants. But before we dive into the food, let’s set the scene.
Your journey begins at The Lawn, a cosy spot for breakfast. Come weekends, it transforms into a hub of cool events – perfect for mingling with the hip crowd.
Right next door is The Garden, which has blossomed beautifully over the past year. Once a work-in-progress, it’s now thriving with tropical treasures like lantern chillies, rambutan, pandan, banana and belimbing starfruit, all of which end up on your plate in the most delicious ways.
Finally, take the steps up to The Restaurant itself. Designed by OMA architects, the airy, open space is a feast for the eyes, with recycled timber furniture and a layout that embodies Air’s core values: awareness, impact, and responsibility. It’s the kind of place that makes you want to savour every bite and detail.
A feast to remember: Breakfast, lunch and dinner at your service
The menus at Restaurant Air don’t disappoint. Nordic-inspired culinary techniques meet Southeast Asian flavours, all tied together with a sustainability bow. Chef Matthew has turned fermentation, confiting, and ingredient repurposing into an art form here. And we’re loving every moment of it.
Early risers, they’ve introduced a new breakfast concept featuring Le Matin Patisserie’s selection of homemade sweet and savoury pastries paired with a curated tea and coffee programme by Maxi Coffee.
The gula apong kouign amann ($6) is a must-try with a caramelised, flaky crust and a drizzle of Sarawak-sourced Gula Apong syrup. Vegetarian? No problem. The mushroom XO and cheese toastie ($10) – brioche bread stuffed with mozzarella, parmesan, caramelised onions, and mushroom XO butter – will fill you up nicely.
Two-course lunch sets (from $58) include unique dishes like the wild red snapper tartar with marinated chayote squash. It’s got a little kick from the preserved peppers and wasabi creme fraiche. Or try the spiced kabocha with pumpkin, sweet corn, and padron pepper relish, topped with burnt coconut and mushroom for a smokey flavour.
For dinner, start with the crispy oyster mushrooms ($28), served with a zingy Sarawak pepper emulsion and pickled chillies. They’re crispy, tangy, and absolutely addictive. Next, make room for the whole coral grouper for two ($42) presented in three ingenious parts: a smoky rillette made from the fish head and collar, a confited fillet drizzled with onion and black garlic vinaigrette, and a flatbread crafted from fish bones (yes, fish bones). It’s the type of dish that makes you stop mid-bite to say, “How did they even do this?” My only critique is that portion sizes can be improved for the mains.
My pick for dessert is purple sweet potato ice cream ($18) with homegrown rosella and a drizzle of Rock Bee honey. It’s sweet, simple, and oh-so-satisfying.
Beyond the plate
Restaurant Air isn’t just about dining – it’s about discovery. After your meal, explore the Research Space, where chefs experiment with ingredients like minced wormwood stems for vinaigrettes. Budding foodies, you can attend talks and classes in the Cooking School, connecting with local farmers and chefs in what can only be described as a food lover’s TED Talk.
Whether you’re strolling through the gardens, indulging on the lawn, or experiencing the imaginative menu, you’ll love this multi-sensory journey that celebrates food and sustainability. Ready for a breath of fresh… well, air?
How to get there: There are two entrances in the front and back. If you’re driving, parking is available around the front entrance at 25 Dempsey Road and up the road around the back entrance at 25B Dempsey Road (near Samy’s Curry and Long Beach). Take a short stroll to the restaurant through a wooden boardwalk.
Operating Hours: Breakfast: Friday – Sunday, 8am until sold out; Lunch: Wednesday – Sunday, 11.15am – 3pm (last order at 1.30pm); Dinner: Wednesday – Sunday, 5.30 pm – 11pm; Reservations are recommended, walk-ins are subject to availability.
Expect to spend: About $100 per person
Restaurant Air, 25B Dempsey Road, Singapore 249670
