Set lunch in Singapore represents one of the city-state’s best-kept dining secrets—a chance to experience premium restaurants at a fraction of their dinner prices. After exploring the landscape of executive lunch menus across the island, here’s an in-depth look at what makes these midday meals such excellent value.
Why Set Lunches Matter
In a city where dining out can quickly drain your wallet, set lunches offer a strategic advantage. They allow office workers, food enthusiasts, and savvy diners to access high-quality restaurants that might otherwise be reserved for special occasions. The concept is simple: restaurants offer fixed-price menus during lunch hours, typically featuring two to four courses at prices significantly lower than their à la carte or dinner offerings.
The Price Spectrum
Budget-Friendly Champions ($16-30)
Shinrai emerges as the clear winner for value-conscious diners. Starting at just $16.80, their lunch sets include miso soup, salad, and their signature light cheesecake—an impressive package that punches well above its weight class. The bara chirashi don at $27.80 offers generous portions of sashimi, while the wagyu hamburg at $25.80 provides a satisfying protein-forward meal. For those wanting to splurge slightly, the wagyu foie gras don at $52.80 remains reasonable compared to similar offerings elsewhere.
Mid-Range Excellence ($38-48++)
This bracket represents the sweet spot for set lunches in Singapore, where quality meets affordability without compromise.
Baia ($38++) distinguishes itself with flexibility—lunch service extends until 5pm, accommodating late lunchers who’ve missed the typical 2:30pm cutoff. The Italian-inspired menu features coastal flavors, and the three-course weekday set changes weekly, ensuring repeat visits stay fresh. Their whipped stracciatella with grilled sourdough and wagyu tartare with tahini crema are standout starters that showcase quality ingredients prepared simply.
Sospiri ($38++) brings Southern Italian cuisine to Singapore’s CBD with a rooftop setting that elevates the entire experience. The menu smartly keeps supplements minimal—only two dishes require additional payment. The insalata verde and butternut squash soup provide light starting options, while the roasted seabream with crab bisque and marbled wagyu carpaccio (with +$10 supplement) deliver on main course expectations.
Griglia ($38++) takes the rustic Italian approach with open-fire cooking that adds drama and depth. The portions here are notably generous—expect to leave in a satisfying food coma. The beef striploin tagliata and pappardelle with pork cheek and black truffle are crowd-pleasers that justify the price point. The Sicilian cannoli for dessert provides an authentic sweet finish.
Caffe Fernet ($40-46++) offers Marina Bay views with consistently reliable Italian fare, though lunch service is limited to Thursdays and Fridays. The cacio e pepe and wagyu beef cheek tagliatelle (+$9) represent classic Italian cooking done well, while the tiramisu (+$3, with dark rum) provides traditional closure.
Bedrock Bar & Grill ($42+) brings West LA vibes to Singapore with woodfire-grilled specialties. The three-course set starting at $42 showcases their expertise with meat, though individual mains like rib-eye ($58) or tenderloin ($68) increase the final bill. The truffle mushroom soup starter and burnt cheesecake dessert bookend the meal beautifully.
Sushisamba ($48++) offers perhaps the most dramatic setting—52 storeys up with sweeping Singapore skyline views. The Vivo Business Lunch promises three courses in under an hour, though taking your time is recommended. The wagyu beef tataki (+$5) starter impresses with crispy quinoa and truffle ponzu, while the Samba Taquitos platter (+$22), though an add-on, delivers exceptional value with its variety of flavored tacos. The Chilean sea bass (+$15) leans sweet but the accompanying sushi roll balances the meal. Mochi ice cream provides a light, refreshing conclusion.
Garibaldi ($48++) represents approachable fine dining with Italian authenticity. The deep-fried seafood cake with arrabbiata sauce and buffalo mozzarella with San Marzano tomatoes (+$10) set high standards from the start. Mains like orecchiette in summer truffle cream and spaghetti with Angus beef meatballs deliver comfort and sophistication in equal measure. The grouper fillet with clams (+$20) provides a luxurious seafood option.
Premium Experiences ($68-79++)
HighHouse ($48-68++) brings Pan-Asian flavors with Pacific Rim influences to its sky-high perch. The range from two courses ($48++) to four courses ($68++) allows diners to control their experience and budget. Cold starters like Dutch kingfish crudo with spiced ginger-sesame and hot options like grilled Indonesian squid showcase the menu’s geographic breadth. The Spanish octopus reginette pasta in lobster bisque (+$8) and 12-hour slow-cooked sakura pork belly with coffee-balsamic glaze demonstrate technical skill and flavor development. Desserts like matcha gateau with sencha sponge show equal attention to the meal’s conclusion.
Ammakase ($79++) presents the most unique concept—neo-Indian omakase that blends Indian flavors with French precision and Japanese presentation. The Chef’s Odyssey delivers six to ten courses with menus rotating every two weeks, ensuring novelty. Standout dishes include potato croquette with curry dip, creamy avocado chaat, cured Japanese hibachi with mango chilli sorbet, grilled lobster in tamarind pulusu curry, and biryani with lamb kofta. The omakase format means surrendering control, but the kitchen’s creativity justifies the trust and price point.
Burma Social ($40++) offers a refreshing alternative with modern Burmese cuisine. The four-course executive lunch provides generous portions—many find it completely satisfying. The tea leaf salad and cold soba in yuzu-peanut butter sauce (surprisingly harmonious) start things interestingly, while BBQ pork ribs and Shan khow suey deliver on main course promises. The menu’s Southeast Asian comfort combined with dim sum and bao elements creates a unique positioning.
Fine Dining Splurge ($198++)
Saint Pierre occupies its own category as a two Michelin-starred experience. At $198++ for three courses ($228++ for four), this represents a significant investment, but the Marina Bay waterfront views, impeccable service, and exceptional cuisine justify special occasion status. Dishes like Manjimup marron with buttermilk and perilla, Brittany blue lobster with maitake and vin jaune (+$38), and Omi beef with mala and sand carrot (+$38) demonstrate technical mastery and premium ingredients. The ability to experience this level of dining at lunch prices (versus dinner) makes it more accessible, and spending over two hours luxuriating in the setting becomes part of the value proposition.
Common Themes and Standout Features
The View Premium
Several restaurants leverage Singapore’s vertical architecture to enhance the dining experience. Sushisamba at 52 storeys, HighHouse at levels 61-62, Baia on Esplanade’s rooftop, and Sospiri’s rooftop CBD location all recognize that altitude adds appeal. Saint Pierre’s Marina Bay waterfront position and Caffe Fernet’s bay views demonstrate that ground-level vistas matter too. These settings transform a simple lunch into an occasion, justifying slightly higher price points and making them ideal for impressing clients or celebrating milestones.
The Italian Dominance
Italian cuisine claims five of the eleven spots reviewed, reflecting both Singapore’s appetite for Italian fare and the format’s suitability for set lunches. Italian menus naturally accommodate multiple courses, from antipasti through pasta or proteins to dolci, making three-course structures feel organic rather than forced. The cuisine’s emphasis on quality ingredients prepared simply also works well at lunch—diners can appreciate good burrata or perfectly cooked pasta without the elaboration fine dining sometimes requires at dinner.
The Supplement Strategy
Most restaurants employ strategic supplements—modest additional charges for premium ingredients or dishes. This keeps base prices attractive while allowing ingredient-driven cost variations. Sushisamba’s wagyu tataki (+$5) and Samba Taquitos (+$22), Sospiri’s wagyu carpaccio (+$10), Garibaldi’s buffalo mozzarella (+$10), and Saint Pierre’s various +$38 upgrades all use this approach. It’s generally fair—base menus provide satisfying meals while supplements offer indulgence without forcing everyone to pay premium prices.
The Time Factor
Most set lunches target efficiency—Sushisamba explicitly promises three courses in under an hour for the business lunch crowd. However, several restaurants encourage lingering: Saint Pierre’s two-hour experience, Griglia’s food coma-inducing portions, and Baia’s extended 5pm service all recognize that lunch can be leisurely. The choice between quick executive meals and relaxed midday escapes gives diners flexibility based on schedule and mood.
The Omakase Angle
Both Ammakase and Shinrai bring omakase-style dining to lunch, though in different ways. Ammakase delivers true omakase with rotating courses decided by the chef, while Shinrai offers omakase-quality sushi at value prices in casual settings. This trend democratizes a traditionally expensive format, making Japanese precision and presentation accessible during the workweek.
What’s Missing
Notably absent are Chinese, Peranakan, and other Southeast Asian cuisines beyond Burma Social’s Burmese offerings. The selection skews heavily Western (particularly Italian) with Japanese and fusion concepts filling remaining slots. This may reflect set lunch demographics—office workers in CBD and Orchard areas where Western and Japanese restaurants dominate—but represents a gap for those seeking diverse regional cuisines.
Vegetarian options exist but aren’t highlighted prominently. Most restaurants include one vegetarian main, but plant-based diners aren’t the primary audience these menus court.
Strategic Recommendations
For First-Timers: Start with the mid-range options ($38-48++) like Baia, Sospiri, or Griglia. They deliver quality experiences without overwhelming complexity or cost.
For Maximum Value: Shinrai’s sub-$30 offerings provide exceptional quality-to-price ratios. Burma Social’s $40++ four-course menu also impresses with portion sizes and variety.
For Impressing Clients: Sushisamba’s views, Ammakase’s unique concept, or HighHouse’s altitude create memorable experiences that justify business entertainment budgets.
For Special Occasions: Saint Pierre remains unmatched for milestone celebrations where food quality and ambiance both matter supremely.
For Adventurous Eaters: Ammakase’s rotating omakase or Burma Social’s Burmese-fusion approach provide culinary exploration beyond typical lunch fare.
For Late Lunchers: Baia’s 5pm service accommodates flexible schedules that don’t align with typical 2:30pm cutoffs.
For Meat Lovers: Bedrock Bar & Grill’s woodfire specialties or Griglia’s Italian meat dishes satisfy carnivorous cravings best.
For Seafood Focus: Saint Pierre, Sospiri’s seabream, or Garibaldi’s grouper with clams all showcase quality seafood preparation.
The Verdict
Set lunches in Singapore deliver genuine value across all price points reviewed. Even the $198++ Saint Pierre experience costs significantly less than dinner while maintaining identical quality standards. The $38-48++ bracket provides the best balance of quality, variety, and value for regular dining, while budget options like Shinrai prove that low prices needn’t mean compromises.
The format succeeds because it aligns restaurant and diner interests: restaurants fill seats during slower lunch service while diners access quality venues at reduced prices. Fixed menus also allow kitchens to operate more efficiently, preparing larger batches of select dishes rather than accommodating full à la carte orders.
What makes Singapore’s set lunch scene particularly strong is the genuine effort most restaurants make—these aren’t afterthought menus with lesser ingredients or simplified preparations. The same kitchens, same ingredients, and often the same signature dishes appear at lunch as dinner, just in edited formats at lower price points.
For anyone working in or visiting Singapore’s CBD, Orchard, Marina Bay, or other commercial districts, incorporating set lunches into regular rotation makes financial and culinary sense. The ability to experience Michelin-starred dining, stunning views, innovative cuisines, and quality ingredients at midday prices transforms lunch from functional refueling into genuine dining experiences.
The only real challenge is deciding which to try first—though at these prices, systematically working through the entire list becomes a tempting proposition.