Twelve Flavours

Twelve Flavours Twelve Flavours serves modern and creative cuisine influenced and inspired by Southeast Asia.

Southeast Asian flavours, reimagined.Our new menu brings together the bold flavours of Southeast Asia with touches of mo...
23/07/2026

Southeast Asian flavours, reimagined.

Our new menu brings together the bold flavours of Southeast Asia with touches of modern Indian cuisine, premium Japanese ingredients, and refined European techniques.

✨ One of the highlights:
Spanish octopus braised in dashi, grilled over charcoal and finished with fragrant serundeng. Served with saffron risotto, Kerala-style burnt tomato curry, smoked tomato chutney, and creamy cashew egusi.

Months of research, countless tastings, and one menu I’m incredibly excited to share with you.

Limited seats available. Reserve your table via the link in our bio.

Enjoy our signature dry-aged duck feast in the comfort of your home.We’re now taking orders for our Dry-Aged Duck Takeaw...
24/05/2026

Enjoy our signature dry-aged duck feast in the comfort of your home.

We’re now taking orders for our Dry-Aged Duck Takeaway Set — featuring our whole duck crown, dry aged in-house for 14 days and roasted at two different temperatures for deep flavour, juicy meat, and a beautiful roasted finish.

Each set comes with:

1 Whole Dry-Aged Duck Crown
Claypot Wuchang Rice with chestnuts
Soy-Cured Egg Yolk with crispy chilli & homemade duck floss
Thai-Style Pomelo & Squid Salad with greens in a spicy Thai dressing
Duck K*t Teh — our duck-based take on bak k*t teh

$120 per set
Available for takeaway / delivery.

Order now at twelveflavours.cococart.co
or tap the link in bio.

Menu for March - June
21/02/2026

Menu for March - June

Our current menu that will be running till mid March! Featuring a top favourite dish!UNAGI, RISOTTO, MAESAENGI, TYPHOON ...
07/01/2026

Our current menu that will be running till mid March!

Featuring a top favourite dish!
UNAGI, RISOTTO, MAESAENGI, TYPHOON SHELTER

Unagi fried with tempura batter seasoned with green Szechuan peppercorn and our house made typhoon shelter crumb made with Sakura ebi.

We serve it with a risotto made from a broth inspired by Suancai yu infused with green Szechuan peppercorns and maesaengi (Korean seaweed) to give it another depth of umami.

Unctuous, moreish and everything in one bowl. Tasty.

A new season begins at Twelve Flavours.From December to March, the menu journeys through winter ingredients, warm broths...
18/11/2025

A new season begins at Twelve Flavours.
From December to March, the menu journeys through winter ingredients, warm broths, deep aromatics and bright citrus.

Book now via link in bio! Limited seats available.

✨ FULLY BOOKED till end July! ✨A massive thank you to everyone who has supported Twelve Flavours — we’re incredibly grat...
11/04/2025

✨ FULLY BOOKED till end July! ✨
A massive thank you to everyone who has supported Twelve Flavours — we’re incredibly grateful and humbled to be fully booked through July. Your love keeps our fire burning 🔥

Due to popular demand, we’ll be extending our current menu until end June so more of you can experience it.

From July to October, a brand new menu will take over — one that dives deep into nostalgic Southeast Asian flavours, reimagined with bold twists and modern touches. Think childhood memories, elevated.

Can’t wait to serve you.
❤️ Derek

CORN · BRIE · VANILLA · ALMONDA sweet farewell to the current menu—Japanese sweet corn ice cream gently infused with van...
23/03/2025

CORN · BRIE · VANILLA · ALMOND
A sweet farewell to the current menu—Japanese sweet corn ice cream gently infused with vanilla, nestled over roasted coconut crumble for a hit of crunch. A creamy brie parfait adds richness, balanced by a drizzle of salted caramel and delicate shavings of frozen almond milk.

Our final course, and your last chance to try it before the menu evolves in mid-April.

SEA BUCKTHORN · PASSIONFRUIT · MIKAN · TIEGUANYINA zesty reset between courses—bright sea buckthorn sorbet, paired with ...
23/03/2025

SEA BUCKTHORN · PASSIONFRUIT · MIKAN · TIEGUANYIN
A zesty reset between courses—bright sea buckthorn sorbet, paired with delicate Tieguanyin tea jelly from China, layered with a cloud of passionfruit espuma and juicy mandarin orange segments.

Cleansing the palate, igniting the senses.

✨ Twelve Flavours Introduces “The Inner Circle” – Our Exclusive Referral Program! ✨Good food is best enjoyed with great ...
24/02/2025

✨ Twelve Flavours Introduces “The Inner Circle” – Our Exclusive Referral Program! ✨

Good food is best enjoyed with great company! 🍽️ Invite your friends to experience Twelve Flavours and enjoy exclusive rewards for every successful referral. 🥂

🎁 Referral Perks:
✔️ 1st Referral – Complimentary Wine/Non-Alcoholic Wine 🍷
✔️ 3rd Referral – $150 off your next booking 💰(min. spend $800)
✔️ 5th Referral – $500 off your next booking 🎉 (min. spend $1280)

📌 How to Join:
1️⃣ Refer a friend & have them mention your name when booking.
2️⃣ Scan the QR code in the last slide to register.
3️⃣ Start earning rewards & dining in style!

📍 Limited slots available – tag your foodie friends & start referring today! 🔥

RED MULLET, PRAWN DUMPLING, SZECHUAN PEPPERCORN GULAI Red mullet steamed at a low temperature to get it nice and flakey....
23/02/2025

RED MULLET, PRAWN DUMPLING, SZECHUAN PEPPERCORN GULAI

Red mullet steamed at a low temperature to get it nice and flakey. Served with prawn dumpling wrapped in spring roll wrappers and deep fried (looks familiar eh?) and gulai (Indonesian style curry) infused with Szechuan peppercorn and seafood stock.

Fiery and punchy!

Address

Singapore

Opening Hours

Saturday 19:30 - 22:30
Sunday 19:30 - 22:30

Telephone

+6596303690

Website

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