Step inside Smolder, where the glow of fire brings food and friends together. Tucked away at 271 Outram Road, this new spot is turning heads with its bold take on grilled seafood and Asian-Western flavors. From the moment you arrive, the rich terracotta walls invite you to linger. Warm, earthy tones echo the flames in the open kitchen, setting the stage for something special.
With space for 90 guests, Smolder feels both lively and intimate â a place just right for a date or a gathering of friends. The design isnât just pretty; it tells a story, making every meal feel like an occasion. No other seafood place in the area smolders quite like this.
Getting here is easy. The restaurant sits near Tiong Bahru and Havelock, close to MRT stations and bus stops. A scenic walk from Tiong Bahru lets you soak in heritage shophouses on your way.
Smolder opens for dinner from Tuesday to Thursday, and all day from Friday through Sunday. The weekends bring lunch too â perfect for lazy afternoons.
Here, each dish is kissed by fire. Their whole grilled fish is a must-try â fresh, flaky, and full of smoky flavor. At Smolder, every bite is a chance to taste something unforgettable. Come hungry for more than food; come hungry for an experience that lingers long after the last ember fades.
A comprehensive look at Singapore’s newest grilled seafood destination
Restaurant Overview
Name: Smolder
Address: 271 Outram Road, Singapore
Cuisine: Grilled Seafood, Contemporary Asian-Western Fusion
Opened: August 15, 2025
Seating Capacity: 90 seats
Ambience & Interior Design
Smolder presents a warm and inviting atmosphere dominated by rich terracotta hues that perfectly complement its fire-focused culinary concept. The restaurant’s interior design reflects its name with earthy, burnt orange tones creating a cozy yet sophisticated dining environment. The 90-seat space strikes a balance between intimate dining and vibrant social atmosphere, making it suitable for both romantic dinners and group celebrations.
The terracotta color scheme extends throughout the restaurant, creating a cohesive visual experience that evokes the warmth of an open flame. This design choice reinforces the restaurant’s commitment to grilled cuisine while providing a distinctive visual identity that sets it apart from other seafood establishments in the area.
Location & Accessibility
Address Details
- Full Address: 271 Outram Road, Singapore
- District: Outram
- Nearby Landmarks: Close to Tiong Bahru and Havelock areas
Public Transportation Access
Nearest MRT Stations:
- Tiong Bahru MRT Station (East West Line)
- Exit the station and take Bus 33, 63, or 195
- Approximately 8-10 minute bus ride to Outram Road
- Walking distance: About 15-20 minutes
- Havelock MRT Station (Circle Line)
- Take Bus 195 or walk approximately 12-15 minutes
- Most convenient option for direct access
Bus Services:
- Bus 33: Stops near the restaurant
- Bus 63: Direct service along Outram Road
- Bus 195: Connects both MRT stations to the area
Alternative Access:
- Taxi/Grab: Most convenient option, especially for evening dining
- Walking from Tiong Bahru: Scenic 15-20 minute walk through heritage shophouses
Operating Hours
- Tuesday – Thursday: 5:00 PM – 11:00 PM
- Friday – Sunday: 12:00 PM – 2:30 PM, 5:00 PM – 1:00 AM
- Monday: Closed
- Weekend Lunch: Available Friday-Sunday
Complete Menu & Detailed Dish Analysis
đ WHOLE GRILLED FISH SELECTION
The restaurant’s signature offerings, sourced from Ah Hua Kelong
Whole Grilled Seabass – $58 âââââ
- Fish Profile: Delicate white fish with mild, sweet flavor
- Size: Approximately 800g-1kg whole fish
- Cooking Method: High-heat grilling over open flame for 15-20 minutes
- Texture Analysis: Flaky, tender flesh with crispy, charred skin
- Flavor Notes: Clean oceanic taste enhanced by smoky char
- Presentation: Whole fish on platter with garnish
- Accompaniments: Choice of 2 vegetable sides + housemade chilli
- Serving Size: Ideal for 2-3 people sharing
- Best For: First-time visitors, classic preparation
Whole Grilled Red Snapper – $68 âââââ
- Fish Profile: Firm-textured fish with naturally sweet, nutty flavor
- Size: Premium-sized whole snapper (1-1.2kg)
- Cooking Technique: Scored skin for even cooking, grilled 18-22 minutes
- Texture Analysis: Dense, meaty flesh that holds together well
- Flavor Complexity: Rich, pronounced fish flavor with smoky undertones
- Visual Appeal: Striking red skin creates impressive presentation
- Accompaniments: Choice of 2 vegetable sides + signature chilli sauce
- Wine Pairing: Pairs excellently with white wine or light reds
- Best For: Seafood enthusiasts seeking robust flavors
Whole Grilled Pearl Grouper – $85 âââââ
- Fish Profile: Premium local fish, prized for superior texture
- Size: Large specimen (1.2-1.5kg)
- Preparation Time: 25-30 minutes for optimal doneness
- Texture Analysis: Firm, substantial flesh with excellent moisture retention
- Flavor Profile: Complex, rich taste with subtle sweetness
- Premium Features: Limited availability, chef’s recommended preparation
- Presentation: Elegant whole fish presentation with premium garnishes
- Experience Level: Restaurant’s signature luxury offering
- Best For: Special occasions, experienced diners
đĽ SIGNATURE MAIN COURSES
Blackened Seabass – $25 ââââ
- Cut: Fresh seabass fillet (180-200g portion)
- Spice Blend Analysis: Cajun seasoning with paprika, cayenne, garlic powder, oregano
- Cooking Technique: High-heat blackening in cast iron pan
- Crust Development: Caramelized spice crust sealing in moisture
- Internal Temperature: Cooked to 145°F for optimal flakiness
- Corn Salad Components: Sweet corn kernels, red bell pepper, cilantro, lime vinaigrette
- Flavor Balance: Spicy heat balanced by cool corn salad
- Texture Contrast: Crispy exterior, tender interior, crunchy salad
- Portion Size: Generous individual serving
- Recommended For: Spice lovers, Cajun cuisine fans
Portuguese Seafood Stew – $25 âââââ
- Protein Composition:
- Wild-caught green-lipped mussels (6-8 pieces)
- Fresh clams (8-10 pieces)
- Large prawns (4-5 pieces)
- Diced pork belly (50g) for richness
- Broth Analysis: Tomato-based with Portuguese paprika, white wine, garlic
- Cooking Method: Traditional cataplana-style preparation
- Flavor Development: 45-minute slow simmer for depth
- Acidity Balance: Tangy tomato base balanced with seafood sweetness
- Texture Elements: Varied seafood textures, tender pork, rich broth
- Bread Pairing: Served with crusty bread for broth absorption
- Cultural Authenticity: Traditional Portuguese coastal recipe adaptation
- Best For: Comfort food seekers, stew enthusiasts
Grilled Snapper Escovitch – $30 ââââ
- Fish Preparation: Snapper fillet (200g) grilled with Jamaican spices
- Escovitch Vegetables: Pickled onions, bell peppers, carrots, scotch bonnet
- Pickling Process: Traditional vinegar-based marinade with spices
- “Dirty” Rice Components: Rice with chicken livers, celery, onions, Cajun seasoning
- Heat Level: Medium spice from scotch bonnet peppers
- Flavor Profile: Sweet, sour, spicy, and smoky elements
- Cultural Fusion: Jamaican technique with local ingredients
- Texture Variety: Flaky fish, crunchy pickles, seasoned rice
- Authenticity: Chef’s interpretation of traditional Jamaican dish
- Adventure Level: Perfect for culinary explorers
đ PREMIUM SELECTIONS
Whole Boston Lobster – Market Price âââââ
- Source: Live Boston lobsters, premium grade
- Weight Range: 600g-1kg per lobster
- Preparation: Grilled with herb butter, lemon
- Cooking Time: 12-15 minutes depending on size
- Seasonal Availability: Year-round with price fluctuations
- Presentation: Dramatic whole lobster with shell crackers
- Accompaniments: Drawn butter, lemon wedges
- Sharing: Perfect for couples or individual indulgence
Alaskan King Crab Legs – Market Price âââââ
- Source: Wild-caught Alaskan king crab
- Portion: 500-700g of leg clusters
- Preparation Method: Grilled with garlic herb butter
- Meat Quality: Sweet, tender, premium crab meat
- Tools Provided: Crab crackers and picks
- Seasonal Notes: Best availability October-January
- Experience: Interactive dining with impressive presentation
đŚ APPETIZERS & SMALL PLATES
Stuffed Squid – $15 ââââ
- Squid Size: Medium squid tubes (150g each)
- Stuffing Composition:
- Minced prawns (40% of filling)
- Diced bacon (30% of filling)
- “Dirty” rice with herbs (30% of filling)
- Cooking Method: Stuffed, secured, then grilled for 8-10 minutes
- Texture Analysis: Tender squid exterior, flavorful textured interior
- Flavor Notes: Smoky bacon, sweet prawns, seasoned rice
- Presentation: Sliced to show colorful filling
- Portion: 2 stuffed squid tubes per order
- Technique Difficulty: High skill required for proper stuffing
Elote (Mexican Grilled Corn) – $9 ââââ
- Corn Variety: Fresh sweet corn on the cob
- Preparation: Charred over open flame for smoky flavor
- Traditional Toppings:
- Mexican crema or mayonnaise
- Cotija cheese or Parmesan
- Chili powder (paprika blend)
- Fresh lime juice
- Cilantro garnish
- Flavor Profile: Sweet corn, creamy, tangy, spicy
- Authenticity: Traditional Mexican street food preparation
- Vegetarian Friendly: Excellent plant-based option
- Messiness Factor: Hands-on eating experience
- Value Assessment: Generous portion for price point
Zucchini & Parmesan Fritters – $10 ââââ
- Zucchini Preparation: Julienned or grated fresh zucchini
- Batter Composition: Light tempura-style batter with herbs
- Cheese Component: Fresh grated Parmigiano-Reggiano
- Frying Method: Deep-fried until golden and crispy
- Texture Contrast: Crispy exterior, tender zucchini interior
- Serving Style: 6-8 fritters with dipping sauce
- Sauce Pairing: Likely aioli or herb-infused mayo
- Vegetarian Appeal: Satisfying meat-free option
- Freshness Factor: Best consumed immediately while hot
đ¸ BEVERAGE PROGRAM
Signature Cocktails – $26 each
- Smoky Mezcal Old Fashioned: Mezcal, agave, orange bitters, smoked salt rim
- Grilled Pineapple Margarita: Tequila, charred pineapple, lime, chili rim
- Seafoam Gin Fizz: Gin, egg white, lime, sea salt, herbs
- Portuguese Port Sangria: Port wine, seasonal fruits, spices
- Cajun Bloody Mary: Vodka, tomato juice, Cajun spice blend
Non-Alcoholic Alternatives – $14 each
- Virgin Smoky Mary: All the spice without alcohol
- Grilled Pineapple Agua Fresca: Fresh fruit, lime, herbs
- Cucumber Mint Cooler: Refreshing palate cleanser
- House-Made Ginger Beer: Spicy and refreshing
- Portuguese Citrus Sparkler: Orange, lemon, sparkling water
đ MENU PRICING BREAKDOWN
Appetizers & Sides: $9 – $15
- Excellent value for quality and portion sizes
- Creative international influences
- Perfect for sharing or individual starters
Main Courses: $25 – $30
- Competitive pricing for fresh, expertly prepared seafood
- International fusion approaches
- Generous portions with accompaniments
Whole Fish: $58 – $85
- Premium pricing reflects superior local sourcing
- Impressive presentations for special occasions
- Best value when shared among 2-3 people
Premium Selections: Market Price
- Luxury dining experience with seasonal availability
- Interactive eating experience
- Special occasion pricing
Beverages: $14 – $26
- Craft cocktails with creative presentations
- Full-strength and non-alcoholic options
- Premium pricing for handcrafted drinks
Beverage Program
Signature Cocktails – $26
- Carefully crafted cocktails designed to complement grilled seafood
- Premium spirits and fresh ingredients
- Creative presentations matching the restaurant’s aesthetic
Non-Alcoholic Alternatives – $14
- Modified versions of signature cocktails
- Full-flavor experience without alcohol
- Perfect for all diners
Cooking Techniques & Philosophy
Grilling Methodology
Smolder employs traditional grilling techniques that emphasize:
- High-heat searing for optimal caramelization
- Controlled flame cooking for even heat distribution
- Minimal seasoning to highlight natural seafood flavors
- Fresh herb finishing for aromatic complexity
Sourcing Philosophy
- Local partnership with Ah Hua Kelong fish farm
- Sustainable seafood practices
- Seasonal ingredients for optimal freshness
- Quality over quantity approach to menu development
Sample Recipe Inspiration: Blackened Seabass
Note: This is an inspired recreation based on traditional blackening techniques
Ingredients:
- 1 whole seabass fillet (200g)
- 2 tbsp Cajun seasoning blend
- 1 tbsp olive oil
- 1 cup corn kernels
- 2 tbsp diced red bell pepper
- 1 tbsp lime juice
- Salt and pepper to taste
Cooking Instructions:
- Preparation: Pat fish dry and coat evenly with Cajun seasoning
- Heat Management: Preheat grill or cast-iron pan to high heat
- Cooking: Sear fish 3-4 minutes per side until blackened crust forms
- Corn Salad: Mix corn, bell pepper, lime juice, and seasonings
- Plating: Serve immediately with corn salad alongside
Delivery & Takeaway Options
Based on typical Singapore restaurant practices:
Delivery Platforms: Likely available through:
- GrabFood
- Foodpanda
- Deliveroo
Packaging: Specialized containers for grilled items to maintain quality during transport
Recommendation: Dine-in experience preferred for optimal food temperature and presentation
Pricing Analysis
Value Proposition:
- Affordable Range: $9-15 for sides and appetizers
- Mid-Range: $25-30 for signature mains
- Premium: $58-85 for whole grilled fish
- Luxury: Seasonal pricing for lobster and crab
Overall Value: Competitive pricing for premium local seafood with expert preparation
Final Verdict âââââ
Strengths:
- Exceptional local seafood sourcing
- Masterful grilling techniques
- Warm, inviting atmosphere
- Diverse menu catering to various preferences
- Strong commitment to sustainability
Areas for Consideration:
- Premium pricing may limit frequency of visits
- Limited vegetarian options
- Closed Mondays
Recommendation: A must-visit destination for seafood enthusiasts seeking expertly prepared local catch in a sophisticated yet welcoming environment.
Best For: Date nights, special celebrations, business dinners, seafood lovers seeking quality local ingredients
Booking: Recommended for weekend dining, especially for whole fish selections
Contact Information:
Instagram: @smolder.sg
Reservations: Recommended for optimal seating times
- Japanese Curry Express â Substantial donburi under $10
- Kim Dae Mun â Korean comfort food
- OmotĂŠ â Quality chirashi don
Note: Prices and availability from 2017 source material â recommend confirming current pricing and delivery options directly with establishments.
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