Having recently opened its doors, Sip Sip has quickly established itself as a welcome addition to Singapore’s CBD dining scene. The versatile venue seamlessly transitions from a relaxed daytime café into a lively evening destination, drawing crowds with its contemporary European cuisine, thoughtful drinks programme, and easy-going atmosphere.
Now, less than a year since its debut, Sip Sip continues to evolve with extended operating hours. From 20 June 2026, the venue will welcome guests during the day on Saturdays for the first time, giving diners another opportunity to enjoy its inviting space beyond the workweek. Alongside the expanded hours, guests can look forward to a new daily brunch offering available until 5pm, with all dishes priced under $30, complemented by fresh all-day dinner selections.
Leading the kitchen is Chef Darrel Woon, whose nearly two decades of experience span Michelin-tier French, Italian, and Japanese establishments. Known for his modern European cooking infused with Japanese ingredients and techniques, Chef Darrel has also had the honour of preparing a five-course dinner for the King of Bhutan and has played a key role in numerous high-profile restaurant openings throughout his career.
The latest additions to the menu include Sip Sip’s take on Japan’s viral French Toast, making its Singapore debut after being personally introduced by Chef Darrel from Fukuoka. Guests can also look forward to an expanded selection of sandwiches, sourdough creations, and visually striking beverages adorned with hand-drawn art, adding another dimension to the Sip Sip experience.
*NEW* FRENCH TOAST WORTH TRAVELLING FOR
One of the top highlights of Sip Sip’s new Monday-to-Saturday brunch menu is a viral dish: Cast Iron French Toast ($18). This was inspired by Chef Darrel’s travels to Fukuoka, Japan, where he visited the popular bakery cafe, Bread, Espresso & Hakata &&, which is known for a deeply custardy thick French toast that has taken Japan by storm. Sip Sip is now the only cafe in Singapore serving this viral French Toast.
Determined to recreate the same indulgent experience in Singapore, Chef Darrel developed his own version for us right here in Singapore. Sip Sip’s own rendition uses thick-cut fluffy shokupan soaked for 24 hours in a house-made vanilla egg custard. This is then baked in a screaming-hot cast iron skillet until golden on the outside but still soft and custardy within. Served with a golden slab of unsalted butter, lashings of maple syrup and a sprinkle of sea salt, it’s rich, decadent, and oh-so-perfect for sharing (or not – because it’s too addictive).
For those who want to take things even further, the new Stack French Toast ($20) is fantastic news for peanut butter lovers. It’s a triple-stack of French toast, layered with peanut butter stuffed in between each layer, and of course, finished with a slab of unsalted butter, lashings of maple syrup and a sprinkle of sea salt.
MAKING BRUNCH EVEN BETTER
Sip Sip’s brunch menu also showcases playful dishes that marry European foundations with Japanese ingredients and flavour profiles.
Also new is the Beef Pastrami Grilled Cheese Sandwich ($24), which features beef pastrami and Emmental cheese, layered with tangy gherkins and mustard on toasted sourdough. If elevated, open-faced sandwiches are more your thing, the new Mortadella Tartine ($17) will delight with its hearty guacamole, stracciatella, sundried tomatoes and hardboiled egg components atop baked sourdough bread.
Existing brunch favourites include Iberico Pork Jowl Flatbread ($23) with freshly baked in-house focaccia flatbread coated in semolina and fried à la minute, layered with slow-cooked house made sofrito, tender Iberico pork jowl, garlic labneh, crispy onions, pickled red onions, poached egg and fresh mesclun salad. For a lighter but no less hearty option, the Cured Salmon Blinis ($26) see house-cured salmon infused with a citrus trio of lemon, lime and orange paired with blinis to stack with applewood-smoked mentaiko mousse, tobiko, pickled red onions and sunny-side quail eggs for a bright, savoury bite. Do also try Sip Sip’s Beetroot & Potato Rosti ($28), a colourful platter that brings together crisp, house-made beetroot and potato rosti cooked à la minute, topped with smoked salmon and a tangy macerated mango cream. This is finished with a poached egg and pops of ikura.
And on the all-day dinner menu, best sellers remain. Relish the perfectly al dente Nori Cold Pasta ($22) that’s served with a refreshing Argentinian prawn tartare dressed in white balsamic, citrus, and cucumber, and topped with crispy onions. Another classic is the Steak Fritez ($30), because who can resist a grilled Angus oyster blade steak, lightly smoked over spices and applewood chips, that comes with a classic au poivre sauce and crisp shoestring fries.
DRINKS TO DAYDREAM ABOUT
Sip Sip’s signature drinks are literally art in a cup, skillfully hand-drawn with cute fluffy clouds of cream hovering over the layered drinkscape that could be green, purple or brown. Not only do they look good in photos, but each carefree, whimsical sip will definitely brighten up your day.
Get your double caffeine fix with the Tiramisu Matcha ($7.50), an invigorating blend of roasted and vegetal notes. Or have the Matcha Taro ($8), balanced with a sweet earthiness from the yam. There’s also the Taro Coconut ($8.50), like a comforting, familiar dessert topped with crisp curls of coconut shavings.
Sip Sip Saturdays Opening Promotion Be among the first to experience Sip Sip’s new brunch menu on 20 June 2026 and enjoy a complimentary coffee or matcha with every order of a brunch item, available for the first 100 guests. Simply show any staff member that you follow Sip Sip on Instagram or Facebook (@sipsip.sg) to redeem your treat. Limited to one redemption per person.
YOUR SOCIAL SPACE, JUST THE WAY YOU LIKE IT
Convene for sips at Sip Sip’s main dining arena, tables clustered in various configurations for all group sizes. Perch on bar stools close to the action for a night of drinks or lean on leather with hearty mains and sharing plates as you trade tea with friends. The warm lights, earthy tones, yummy food and live music will definitely make any occasion sparkle, against a stunning backdrop of bottles arranged like a library of sips.
Sip Sip offers two distinctive private rooms designed for intimate gatherings, each providing a unique setting for celebrations, social occasions, and private events.
Off The Record (KTV Room)
An exclusive entertainment space equipped with a powerful sound system, Off The Record is designed for guests to unwind, sing, and celebrate in a relaxed and private setting. Ideal for small group occasions such as birthday celebrations, team bonding sessions, or casual get-togethers, the room accommodates up to 10 guests and offers an engaging, music-driven experience.
Min spend: $500 (Mon & Tues) / $800 (Wed to Sat) | Capacity: 10 pax
The Clubroom
Tucked away from the main dining area, The Clubroom offers a refined yet relaxed private space that balances charm with exclusivity. Featuring comfortable seating, natural light, and a laidback residential-inspired ambience, it is well-suited for intimate events, private celebrations, and curated gatherings. The space accommodates up to 25 seated guests or 35 guests in total.
Min spend: $3,000 (Mon & Tues) / $5,000 (Wed to Sat) | Capacity: 25 seated / 35 total (10 standing)
About Sip Sip
At Sip Sip, you are what you sip. Cafe by day, bar by night, Sip Sip is your favourite hangout spot in Singapore’s CBD. By day, the space offers specialty coffee and brunch plates designed for lingering afternoons, while evenings transform the venue into a lively social destination with cocktails, music and sharing plates. With a focus on approachable yet thoughtful food, Sip Sip brings together comforting European dishes with Japanese ingredients and flourishes, playful creativity and a vibrant atmosphere in the heart of the city.
About Executive Chef Darrel Woon
Steering Sip Sip’s culinary direction is Executive Chef Darrel Woon, who brings over 18 years of experience spanning his strong expertise in French, Italian and Japanese cuisines. Over the course of his career, Chef Darrel has worked at One-Michelin-Starred Braci and staged at Two-Michelin-Starred Gaggan. He was also privileged to serve a five-course dinner to the King of Bhutan. Chef Darrel has spearheaded multiple successful restaurant openings in Singapore, including establishing the first Singapore outpost of The Coffee Academïcs from Hong Kong, where he helped to conceptualise a localised menu combining signature Hong Kong favourites with new and exclusive Singapore dishes.
