Review: Beast & Butterflies at M Social Singapore – Asian Fusion Dishes in Robertson Quay

Decked in random designer furnishings and Andalucian tiles, the artsy Beast & Butterflies does not immediately occur to one as a hotel restaurant. Housed in a separate enclosure from the hotel lobby, the Asian fusion restaurant displays its interesting hipster-esque name by the quayside, belying the cuisine that it serves – there are certainly no beasts nor butterflies in here.

I dine at Beast & Butterflies every time I go for a staycation at M Social Singapore. I love the eclectic mix of dishes in their menu. A look at their offerings clued me in as to why the venue is named as such. “Beast” refers to the hearty and robust dishes with bold flavors while “butterflies” refer to the lighter dishes. Incidentally, the restaurant has just recently revamped its menu.

Tip: You can get 20% off on the ala carte menu at Beast and Butterflies here

Lobster Porridge

I started the meal with the signature Teochew-style Lobster Porridge (S$38). This has been one of the mainstays in their menu – even long before the pao fan craze had spread in Singapore. The porridge here is best thought of as a soup with the clear broth having been simmered for eight hours. The rice is then added later which explains why the grains still retain the texture of regular steamed rice. This is one premium dish with half a lobster and a plump piece of abalone filling the bowl. Toppings such as the fried shredded ginger, scallions, crispy conpoy and bonito flakes cause the soup’ fragrance to stand out even before anything entered my mouth. This is one dish that’s worth ordering and is decently priced considering what the porridge comes with.

Crispy Pork Knuckle

The Crispy Pork Knuckle ($22 for half portion / $36 for whole portion) served in a metallic platter is one dish which I’d imagine would go well when dining with a huge group of friends over some beer. The preparation is decidedly European although the Thai-infused sauces – spicy Thai nam jim sauce – brings an Asian robustness into it. The sauerkraut side here is sesame-scented, adding a further Asian element into the dish.

Boneless Beef Short Ribs

Another dish I frequently order at Beast and Butterflies is their short ribs and the restaurant has served different variations of it over the years, from Assam Short Ribs to Tamarind Short Ribs to their current Boneless Beef Short Ribs (S$48). Coated in a dusting of pistachio and herb crust, the meat is slow cooked for 12 hours before serving. This results to a rather springy texture to the meat. Each order comes with an option for a sauce and a side. I chose the black pepper sauce and fries for my sides.

Apple Pie

My absolute go-to dessert at Beast and Butterflies is the Apple Pie (S$10). Served with vanilla ice cream, the apple pie is deliberately made with a thin and flaky crust and a neatly arranged layer of sliced apple pieces. The pie was heavenly and the tart apple flavor contrasted nicely with the woody notes of cinnamon.

Pandan Panna Cotta

One of the newest items in their menu is the Pandan Panna Cotta (S$12). If you love this traditional Italian dessert, you will find the local take to be familiar yet unique at the same time. Think: it’s like devouring a pandan loaf but with a wobbly and creamy texture.

Orh Nee Brulee 

I ended the meal with the Orh Nee Brulee (S$12). A play on the local yam paste dessert called Orh Nee, Beast & Butterflies’ interpretation comes with a layer of hard caramel on top. The yam custard at the bottom stays quite faithful to the local dessert. Do watch out for the chunks of yam at the bottom. One serving also comes with coconut ice cream on the side.

Beast & Butterflies
90 Robertson Quay
Level 1
Singapore 238259

Get discounted vouchers (20% off) at Beast and Butterflies here