Enjoy Eating House & Bar Menu — Stevens
Singaporean favourites by Chef Joel Ong at Mercure Singapore on Stevens.
Open daily, 11:30am–12 midnight. Supper menu only from 9:30pm. Last order: 11:15pm.
All prices in Singapore dollars, subject to 10% service charge and prevailing government tax.
Reserve at Stevens · About our Stevens outlet · PDF menu & wine list
New to Singaporean food? Read our Singaporean dish guide.
Appetisers
Fresh Hyogo Oysters — S$24 (half dozen)
Sweet and creamy Hyogo oysters.
Filial Pie Tee — S$16 (6 pieces)
A peranakan appetiser Chef Joel regularly prepares for his family featuring fresh prawns, conpoy and stock-poached jicama in a handmade pastry shell.
Nonya Achar — S$5
Pickled cucumber, carrot, pineapples in a spicy sweet sauce with grated peanuts.
Prawn Keropok — S$6
Freshly fried prawn crackers served with our home-made sambal chilli.
Black Dog Quail Egg — S$8
Inspired by the Bulldog black vinegar braise that Grandpa loves. Served chilled.
Crispy Mushroom Shaker — S$14
Crispy tempura battered mixed mushrooms with aged plum powder and served with a truffle mayo.
Soups
XO White Fish Soup — S$18
White, collagen-rich fish soup that is accomplished through 6-8 hours of preparation, with no milk added. Served with fresh cabbage and yam.
Peranakan Bakwan Kepiting Soup — S$18
Clear soup with hand-made pork and crab meatballs and fish maw.
Enjoy Four Treasures Soup — S$18 (individual portion)
Rich, dense and flavourful soup featuring abalone, scallop, fish maw and crab meat.
Pork Blood Chives Soup — S$18
Velvety pork blood curd and garlic chives in a nostalgic clear broth.
Sides
Hainanese Chicken Satay — S$12 (5 skewers)
Five skewers of succulent grilled chicken served with a thick concoction of pineapple and peanut dipping sauce.
Jumbo Kurobuta and Crab Ngoh Hiong — S$17
A traditional Hokkien dish upsized and zhng-ed. Minced pork and crab meat hand-rolled in beancurd skin.
Crab Meat Omelette — S$18
Chinese-style pan-fried omelette. Crispy, fluffy and full of real chunky crab meat.
Har Jeong Sotong Kia — S$17
Deep fried baby squid marinated in prawn paste and served with oyster mayo. Oceanic umami in every bite.
Enjoy Oyster Omelette — S$20
Crispy omelette with four plump, fresh Hyogo oysters. Paired with sriracha chilli for an unbeatable flavour and texture combo.
Meat
Black Pepper Angus Beef Tenderloin — S$36
Wok fried with onions, garlic and bell peppers in a punchy, homemade black pepper sauce.
Hainanese Kurobuta Pork Chop — S$22
Everyone’s favourite comfort food taken to the next level with juicy kurobuta pork and plum wine marinated tomatoes.
Chef Joel’s BBQ Pork Cheek — S$22
Smoky, succulent premium pork cheek grilled to charred perfection and served with Chef Joel’s Isaan-inspired special sauce.
Hainanese Lamb Stew — S$25
A traditional stew made with Nam Lu popular in Singapore since the British colonial times elevated with the addition of sweet winter pears.
Har Jeong Kai Wings — S$17
Crispy fried fresh mid joints marinated with shrimp paste, an all time zi-char classic!
Hakka Claypot Red Rice Wine Chicken — S$28
A Hakka heritage dish traditionally made from home-made glutinous rice wine. Known for its potent flavour and health benefits that include better blood circulation and metabolism.
Rolls Royce Rendang Beef Short Rib — S$52
This Rolls Royce of Rendangs features a 48 hour melt-in-your-mouth USDA Prime Black Angus braised beef short rib in our proprietary aromatic rempah. Served with a wingbean kerabu and toasted coconut.
Kopi Gu You Pork Ribs — S$22
Classic zichar coffee ribs, reimagined through Nanyang’s richest drink. Caramel, butter and espresso giving the sauce its depth.
Cai Buay Stewed Pork — S$16
A slow-cooked preserved vegetable stew inspired by Chef Joel’s grandparents. Soft, collagen-rich pork. Deep, comforting flavour.
Fish & Seafood
Salt Baked Whole Barramundi — S$49
Baked in salt to highlight the freshness and natural sweetness of the fish. Served with 6 different locally inspired sauces for a different experience in every bite.
Barramundi — Crispy with Chef Joel’s Red Curry Sauce — S$29 (fillet) / S$49 (whole)
Deep fried and coated with a rich, red coconut-based curry sauce.
Barramundi — Steamed in Superior Soy Sauce — S$29 (fillet) / S$49 (whole)
This light steaming method results in tender and moist meat complemented with the fragrance from flavoured oils.
Singapore Style Chilli Prawns — S$29
Fresh prawns (de-shelled!) from the market cooked in Singapore’s very own famous chilli crab sauce. Great for mantou-dipping! Add 4 mini mantous for $2.40
Black Garlic Prawns — S$29
Wok-fried prawns and black garlic in chef’s sweet and sour sauce.
Smoked Cod Otah — S$22
Grilled spicy fish paste with chunks of smoked cod, otah is a delicious local dish loved throughout South East Asia.
White Pepper Crab — S$14 (individual) / S$88 (sharing)
De-shelled crab meat with Chef Joel’s white pepper sauce on silky steamed egg.
Vegetables & Tofu
Ugly Cabbage in Fish Sauce — S$16
Its simple and unassuming appearance belies its strong, wok hei-infused flavour.
Trio Egg Spinach — S$17
Spinach braised in superior stock with fresh, salted and century eggs.
Four Heavenly Ongs — S$22
Petai fans rejoice as Chef Joel has concocted an appetite-whetting tangy pineapple sambal to elevate this local zichar classic!
Hakka Steamed Tofu — S$17
Stuffed with pork, crab meat, prawn, mushrooms and topped with tobiko. A delicious, yet clean and light dish.
Stir Fried Kailan with Roast Pork — S$22
Kailan wok-fried with house-made roast pork, garlic and chillies.
Rice & Noodles
Grandma’s Te Kah Bee Hoon — S$18 / S$39
Tender braised pork leg wok-fried with vermicelli. Made from Grandma’s secret recipe.
Silky Egg Crispy Hor Fun — S$19 / S$40
Crispy fried wide rice noodles served with prawns, pork and shitake mushrooms in a rich, silky egg sauce. Simply awesome!
Supreme Seafood Fried Rice — S$19 / S$40
Wok fried rice with egg, crab meat, prawns, squid, scallop and tobiko.
Opeh Leaf Hokkien Mee — S$40 (sharing portion)
Chef Joel’s signature local Hokkien Mee served with fresh prawns, squid, clams and roast pork, traditionally wrapped in an opeh leaf.
Chef Joel’s Mee Kia — S$18
A much raved about dish by Chef Joel throughout his career. Secret sauce egg noodles with BBQ pork cheek, crab meat, vegetables and a sous vide truffle egg.
Tinpot Prawn Tang Hoon — S$21
Cooked under high heat so the vermicelli absorbs all the wonderful flavours in the claypot.
Fragrant Yam Rice — S$3
Fragrant steamed rice with yam, mushroom and dried shrimp.
Jasmine White Rice — S$1.80
Steamed Thai jasmine rice.
Enjoy Char Kway Teow — S$19
Wok-fried kway teow and yellow noodles with deep wok hei, Chinese sausage, fish cake, bean sprouts and egg, finished with two plump Hyogo oysters and a fried egg. Rich, smoky and indulgent.
Desserts
Popiah Garden — S$15
Three scoops of gelato — Blue Pea Pandan Lemongrass, Sea Salt Horlicks and Soursop — on a popiah skin “lawn”, with shaved peanut candy “soil” and coriander “shrubs”.
Chendol Panna Cotta — S$8
An Italian twist on a classic Singaporean dessert. Pandan noodles and fragrant gula melaka atop sweet coconut cream pudding.
Enjoy Orh Ni — S$8
A traditional Teochew dessert. Sweet yam paste with coconut milk, gingko nuts, butternut squash and fragrant shallot oil.
Mao Shan Wang Ice Cream — S$8
Known as the King of Durians due to its intense flavour, this artisanal ice cream made with real MSW durian flesh is not for the faint of heart.
Thai Coconut Ice Cream — S$7
Made artisanally with no artificial additives. A refreshing end to a delicious meal.
Local Supper Menu
Available from 9:30pm. Last order: 11:15pm.
Egg Fried Rice — S$19
Egg Fried Rice, Choice of Fried Chicken or Shrimp
Hainanese Chicken Rice — S$18
Poached Sakura Chicken, Vegetables, Nonya Achar, Fragrant Chicken Rice
XO Fish Soup Bee Hoon — S$19
Fresh Barramundi Slice, Vegetables, Fish Bone Broth, Thick Rice Noodles
Nonya Laksa — S$19
Prawns, Tau Pok, Quail Egg, Fish Mousse, Beansprouts, Spicy Coconut Broth, Thick Rice Noodles
Bak Kut Teh — S$19
Pork Rib, Pepper Broth, Braised Tau Pok, Braised Peanuts, Jasmine White Rice
Hainanese Chicken Satay — S$12 (5 skewers)
5 skewers of succulent grilled chicken served with a thick pineapple and peanut dipping sauce.
Jumbo Ngoh Hiong — S$17
A traditional Hokkien dish of minced pork and crab meat hand-rolled in beancurd skin.
Har Jeong Kai Wings — S$17
Crispy, fried, fresh mid joints marinated with fermented shrimp paste.
Seasonal Vegetables — S$15
Stir fried seasonal vegetables.
Nonya Achar — S$5
Pickled cucumber, carrot, pineapples in a spicy sweet sauce with grated peanuts.
Prawn Keropok — S$6
Freshly fried prawn crackers served with our home-made sambal chilli.
Crab Meat Omelette — S$18
Fluffy Chinese style egg omelette filled with jumbo crab lumps!
Drinks
Thai Milk Tea — S$3.90 (iced)
Chrysanthemum Luo Han Guo — S$3.90 (iced) / S$4.30 (warm)
Pandan Lemongrass — S$3.90 (iced) / S$4.30 (warm)
Barley — S$3.90 (iced) / S$4.30 (warm)
Signature Cold Brew Tea — S$9.90 / S$10.90 per 1L bottle
Sugarless, served in a 1L bottle. Osmanthus Oolong: S$9.90. Orchid Dancong: S$10.90.
Pu Er / Jasmine Tea — S$3 per person
Osmanthus Oolong Tea — S$4 per person
Orange Juice / Lime Juice — S$3.90 each
Fresh Thai Coconut — S$7
Acqua Panna Still Water / Perrier Sparkling Water — S$5 each
Coke / Coke Zero / Sprite / Tonic Water / Soda Water — S$3.50 each
Espresso — S$3.80
Long Black — S$4.50 (hot) / S$6 (iced)
Flat White — S$5.90
Cappuccino — S$5.50
Cafe Latte — S$5.50 (hot) / S$6.50 (iced)
Tiger / Heineken / Guinness Draught Beer — S$15 each
Wines, Sake & Craft Beers — Ask our crew
See the PDF menu for the wine list.
All prices subject to 10% service charge and prevailing government tax.