Chip Bee Bistro, the latest concept from the founders of PS.Cafe, has made its debut in the heart of Holland Village, bringing with it a blend of relaxed Australian hospitality and European bistro sensibilities. Helmed by executive chef Chris Phillips, the menu showcases honest comfort fare elevated with refined technique. Signature plates include duck leg confit served with smoked potato purée, braised pickled red cabbage and crispy chickpeas; casarecce pasta in a rich seafood bisque of lobster, crab and prawn; and a zesty kimchi-marinated tuna tartare. The CB Bistro Burger, crafted with a Black Onyx Angus patty, rounds out the menu’s hearty offerings.
The bistro’s drinks programme is led by Jay Gray, founder of speakeasy Idle Hands, and features small-batch spirits from Distillius—the founders’ own craft distillery. The cocktail list offers distinctive serves such as a tiramisu-inspired Arveau espresso martini and a refreshingly floral pandan colada. Guests can expect a well-curated selection of bright spritzes, bittersweet signatures, and low-ABV or zero-proof options, each designed to complement the food. The beverage menu will evolve seasonally, ensuring there’s always something new to discover with every visit.
With a menu designed for both convivial gatherings and solo dining, Chip Bee Bistro encourages guests to linger and enjoy at their own pace. Small plates, hearty mains, and vegetarian-friendly options are crafted with flavour, freshness, and easy enjoyment in mind. Whether sharing a spread with friends or pairing a cocktail with a single indulgent dish, diners can expect food built to be enjoyed alongside a drink. In true bistro fashion, Chip Bee Bistro is a place to come hungry, stay curious, and return often—because the menu is just getting started.












