The concept of Restaurant Week, where food lovers can enjoy curated dining sets at exclusive prices in participating restaurants, was introduced to me by my dear friend Ziyi. This time, our fork and curiosity led us to Sonder, a hidden gem nestled in the Henderson district, Singapore.
Sonder offers a dual-concept dining experience, a cosy bakery-bistro by day and a refined omakase-style Euro-Asian restaurant by night. Helmed by Chef Joe Leong, son of renowned chefs Forest and Sam Leong, Sonder is where bold creativity meets quiet innovation. Expect beautifully balanced dishes, stunning plating, and a setting that feels both trendy and intimate.
First Impressions: Ambience & Atmosphere
Tucked away in an industrial corner of Singapore, Sonder’s location was quite the surprise. Greeted by a beautiful mandala logo on its glass entrance, the restaurant opens up to warm lighting, an open kitchen, and a stylish space that balances cosiness with modern elegance.
The service? Thoughtful and unobtrusive. You’re in excellent hands from the first pour of water to the last spoonful of dessert.
A Five-course Fine Dining Delight
First Course: House Bread with Specialty Butter
We started with Sonder’s signature house-made bread, served warm with a whipped specialty butter. Tender bread paired with flavourful butter, the start of our culinary night was delightful.
Second Course: Butternut Squash Soup
Next came a butternut squash soup that was smooth, rich, and comforting without being overly heavy. The flavours were deep and nutty, subtly layered, with just a hint of sweet pumpkin. It was a simple bowl perfect for a cold evening, and I’d definitely hoped for a larger portion.
Third Course: Chicken and Cod
For mains, my friend went with the honey glazed chicken, plated with a vegetable medley, crunchy walnuts, and a house-made chili condiment. For myself, I opted for the steamed cod – delicately cooked and drizzled with lemon beurre blanc sauce. The cod was tender, the sauce luxuriously tangy, and the broccolini on the side complemented the fish just perfect.
Fourth Course: Seafood Japonica Rice Risotto
The seafood japonica rice risotto was packed with umami. The rice had a pleasant taste, the seafood was fresh, and every spoonful brought a savoury depth without being overpowering.
Final Course: Citrus Meets Berries
Dessert was a relish. Sweet, vibrant, and the perfect ending to the fine dining experience. I took the yuzu grapefruit mousse, which was tart and refreshing, while my friend opted for the mixed berry mousse; and both desserts were plated like edible art.
The Delicious Verdict
Sonder, like its namesake with a meaningful depth, is an interesting restaurant that brings a modern taste to heritage, innovation, and heartfelt hospitality. The Euro-Asian meals were flavoured with precision and personality, while the team ensures every guest feels seen and served. From exceptional bread to inventive mains and delectable desserts, every dish speaks of delight and artistry. And my favourite? The butternut squash soup, without a doubt.
Whether you’re booking a special Restaurant Week dinner or just discovering fine dining in Singapore, Sonder is a name worth knowing. It might be tucked away, but this hidden gem is worth the trip.
It was truly a gastronomical experience with Sonder.
Not a sponsored post.
