Ovenbird SG

Ovenbird SG Ovenbird is a family-owned, home-style SG-Japanese fusion restaurant serving Omakase-style tasting m Otherwise a cancellation charge of $130 applies.

$130 nett for Omakase menu

Cancellation Policy

Your reservation is important to us; as a small family-owned business, we hope that our guests will honour their reservations as each no-show or cancellation will have impact on us. If you are feeling unwell and would like to cancel, please inform us by 12pm on the same day of your reservation. Corkage Policy

$25 per bottle, or 1-for-1 up to the third bottle of 750ml wine, 720ml sake, or 700ml of spirits.

New arrivals. Magnum of JM Roulot Puligny Montrachet Le Cailleret 2022.
30/03/2026

New arrivals. Magnum of JM Roulot Puligny Montrachet Le Cailleret 2022.

Okoze (Devil stinger) inbound. No roe yet but getting there (mid April). One of the hawker stall’s favorite late spring/...
30/03/2026

Okoze (Devil stinger) inbound. No roe yet but getting there (mid April). One of the hawker stall’s favorite late spring/ early summer white fish. This is a fish which, as a cook, I look forward to working with every year. Load of fun preparing, very delicate and delicious to eat. There’s a 900g specimen and 4 500g ones coming in. Should appear on the mid week dinner menu. Another specialty - Aka ensui Uni from Hakata - is coming too! A very crucial week as the spring season starts yielding to early summer ingredients.

2.2kg Yokosuka (Kanagawa) Madako (Ikejime), sakura-ni. With Sicilian Olive oil and Pimento. The octopus is getting reall...
27/03/2026

2.2kg Yokosuka (Kanagawa) Madako (Ikejime), sakura-ni. With Sicilian Olive oil and Pimento. The octopus is getting really too good to ignore. More coming.

Nearing the end of Hotaruika season at the stall. These big Toyama ones have been going on and on since 1 Feb, peaking m...
27/03/2026

Nearing the end of Hotaruika season at the stall. These big Toyama ones have been going on and on since 1 Feb, peaking mid March. The latest iteration features firefly squid stewed in its own sauce and paired with Kagoshima snap peas and Kochi fruit tomatoes. Yes. Fruit tomatoes. You read it right. The summer fishes and vegetables are banging hard in the stall’s doors. And the spring ones are fading fast.
Next week… it’ll be more summer than spring at the stall. Don’t be surprised.

Mixed vegetables rice or 菜贩 at the stall. Taking seasonal Japanese ingredients to hawker style slap and serve plates. Te...
26/03/2026

Mixed vegetables rice or 菜贩 at the stall. Taking seasonal Japanese ingredients to hawker style slap and serve plates.
Technically it’s Nodoguro risotto cooked in Nodoguro bone and 20 hour slo cooked Ibaraki Hamaguri Dashi, with Toyama Hotaruika stewed in its own sauce. Topped with Tsubomina and kogomi.

Madai Shirako season. Sea bream milt harvested from wild caught fish from Ehime prefecture. Aged a few days, sake spritz...
26/03/2026

Madai Shirako season. Sea bream milt harvested from wild caught fish from Ehime prefecture. Aged a few days, sake spritz and a sprinkle of salt and grilled over Bincho tan. Served simply on sushi rice with a sprinkling of golden star dust of Karasumi and good wasabi. Classic but pretty tasty! Limited time only as the spawning season draws to a close.

The Kohada season has started. 60g, Amakusa (Kumamoto) fishes. All nicely packed with Shirako and Roe as the adult fishe...
26/03/2026

The Kohada season has started. 60g, Amakusa (Kumamoto) fishes. All nicely packed with Shirako and Roe as the adult fishes gear up for the summer spawning season. The fat level is excellent - nice musk, good bite.
I run a hawker stall so no refined nigiris hear. Just red vinegar (extended), always served on the same day either in a Kohada Bozushi or simply on sushi rice seasoned with spring Urui and other sansai. And generous shavings of last season’s Karasumi. Catch them if you can at the stall.

10 March. 5 years ago, I started Ovenbird SG not knowing if it can survive half a year. Glad the stall is still around t...
10/03/2026

10 March. 5 years ago, I started Ovenbird SG not knowing if it can survive half a year. Glad the stall is still around today to feed people who are curious enough to try aged fish and unconventional mashups of local flavors.
Nothing’s changed - it is still fiercely independent and no frills, unnoticed but fortunately not unloved.
Thanks folks - I’m just damned thankful for your support over the years, regardless what comes at the end of 2026.
It’s a quiet night tonight. Nothing much to celebrate about, with a war in the Middle East and economic storm clouds gathering in the horizon. Hope to see you around the stall …

Komochi Yari Ika - Spear squid with roe. A quintessential spring special. 80-100g squid with the sweet, rich roe that is...
02/03/2026

Komochi Yari Ika - Spear squid with roe. A quintessential spring special. 80-100g squid with the sweet, rich roe that is fleeting. These squids are usually low-temperature steamed at the stall, so the texture and the roe are a slot softer than the usual sushiya-style treatment.
Served usually with a mountain vegetable like grilled Tsubomina, and a dash of Fukinoto-infused oil, and some espalette.

Yoichi Anko, Kobujime then binchotan grilled. 18 hour hamaguri broth. Urui, snap peas and savoy cabbage. Spring monkfish...
02/03/2026

Yoichi Anko, Kobujime then binchotan grilled. 18 hour hamaguri broth. Urui, snap peas and savoy cabbage. Spring monkfish is so sweet!!

Spring is here! Hon Masu (Hokkaido Spring trout) donabe with morel mushrooms from Yunnan, Nanohana, White Asparagus, and...
02/03/2026

Spring is here! Hon Masu (Hokkaido Spring trout) donabe with morel mushrooms from Yunnan, Nanohana, White Asparagus, and shiromisozuke Yama Uso (Spikenaard).

Classic 盆菜 Pencai for this year’s Chinese New Year reunion dinner. Every ingredient has to be prepared separately, befor...
17/02/2026

Classic 盆菜 Pencai for this year’s Chinese New Year reunion dinner. Every ingredient has to be prepared separately, before reassembling in a slow braise.
- Braised Nagasaki Tokuboshi (small abalones)
- Roast pork belly
- Hokkaido Scallops
- Tokushima Shiitake mushrooms
- Kuruma Ebi
- Braised Kagoshima Bamboo shoots
- Broccoli
- Dried Oysters
- Ibaraki daikon
- Akanamako (sea cucumber)
- Base broth of Chicken stock, Hamaguri Dashi, Pork broth and Prawn broth

It’s early February but the Tachiuou (beltfish) from Kanagawa and Chiba are delicious! Already fatty, and very sweet, th...
09/02/2026

It’s early February but the Tachiuou (beltfish) from Kanagawa and Chiba are delicious! Already fatty, and very sweet, these are great for grilling. The sizes tend to cluster between 1.2-1.6kg. Not the biggest - the big 2.5kg plus ones appear later - but some of the best ones in recent years. Grilled quickly, paired with Tsubomina and drizzled with Fukinoto oil.

This is possibly the best block of Tennen Hon Maguro I’ve ever received in the entire 5 plus years the stall has been op...
09/02/2026

This is possibly the best block of Tennen Hon Maguro I’ve ever received in the entire 5 plus years the stall has been operating. An 8+kg block of Harakami 1 from a big 175kg class Maizuru spring Hon maguro. Kyoto bluefin excels in spring and summer - at least for me. This block didn’t come from the legendary Yamayuki or Yamaharu - but that’s ok. The fact that a non-elite tuna purveyor has secured this gives hope to me for the remainder of the stall’s existence. I can still afford quality hon maguro without sticker price shock … and give everyone a decent amount every service.

Hotaruika | Hokkaido White Asparagud | Hotaruika ankake. The firefly squid season is on!
08/02/2026

Hotaruika | Hokkaido White Asparagud | Hotaruika ankake. The firefly squid season is on!

House pour whites for spring. I tend to pick stuff I like to drink. Pierre Yves Colin Morey, Ballot Millot - reliably so...
04/02/2026

House pour whites for spring. I tend to pick stuff I like to drink. Pierre Yves Colin Morey, Ballot Millot - reliably solid names. Not your premier or grand crus but these won’t break the bank and are ready now. Jean Baptiste Hardy Muscadet should be something for those of you who enjoy salinity, acidity and fruit in a bottle. Underrated appellation.
Available now at the hawker stall.

Giacomo Conterno - revered name when it comes to Barolo. They’re in the hawker stall now. Add to the table wines that ar...
03/02/2026

Giacomo Conterno - revered name when it comes to Barolo. They’re in the hawker stall now. Add to the table wines that are available for spring. If you don’t drink them, I will. Eventually.

Best strawberries this season. Beats all comers 10X over. Nara’s Kotoko 古都華. If you have one strawberry to give your lov...
03/02/2026

Best strawberries this season. Beats all comers 10X over. Nara’s Kotoko 古都華. If you have one strawberry to give your loved ones… it’s this.

Grilled Ainame (Hokkaido Fat Greenling) | Gotama Kabu, Kumamoto Asparagus and Kintoki carrots. In a vegetable dashi. Ear...
02/02/2026

Grilled Ainame (Hokkaido Fat Greenling) | Gotama Kabu, Kumamoto Asparagus and Kintoki carrots. In a vegetable dashi. Early spring dish at the stall.

Last evening of the Winter dinners at the stall. We start Spring next Tuesday. So it’s back to $175 nett per pax for din...
31/01/2026

Last evening of the Winter dinners at the stall. We start Spring next Tuesday. So it’s back to $175 nett per pax for dinner. Glad to see all the wonderful mountain veg and early spring fishes flooding the stall the past couple of weeks. Even this latest block of Hokkaido Tennen Hon maguro Haranaka is expressing sweet spring flavors.
We will have a straight stretch up to Chinese New Year week before I head off to Copenhagen for a short break, and hopefully divine what the future holds 🤣
See you at the stall!

Address

371 Beach Road
Singapore
199597

Opening Hours

Wednesday 19:00 - 22:15
Thursday 19:00 - 22:15
Friday 19:00 - 22:15
Saturday 19:00 - 22:15

Website

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