Meet Maggie’s: Meta American-Chinese Retro Dining in Singapore

Media Spotlights

Maggie’s, a brand-new “Almost Chinese” bistro, is set to open its doors on March 1, bringing playful charm, and unapologetically inventive dishes with a focus on regional Chinese flavours adding to the Pleasurecraft Group  lineup (Marcy’s, Parliament, and previously Hevel), Maggie’s is an immersive destination, that sits squarely between the far east, and deep south, in an irreverent, fun-loving atmosphere that promises to redefine casual dining.

"Maggie’s is a place to lose yourself and exhale—to unwind, indulge, and escape the everyday, even if just for one evening. We want people to find pleasure here, whether it’s in a familiar dish with an unexpected twist, a playful cocktail, or the lively hum of the room. It’s all about great company, better food, and a little bit of mischief—just the way we like it." —Tong Hann, Founder of Pleasurecraft Group

As a sister restaurant to Marcy’s, Maggie’s beats with the same heart, sharing a similar ethos of creating transportive  dining experiences while taking the familiar,  and casting new light on them with bold, exciting flavours. 

Maggie’s offers dishes that embrace the best of Chinese cuisine, woven together with a contemporary throughline, and inspired by Chinese Immigrants to America. Drawing flavour inspiration from far beyond the ever-familiar Cantonese and Teochew roots, Maggie’s looks further afield towards the vibrant flavours from regional Chinese cuisines, including dishes influenced by Xi’an, Dongbei, and Hunan. When reimagining classics like a steak tartare, or time-honored pasta, Chef Ryan and the Maggie’s team breathe new life (and sometimes spice) into these plates by probing undervalued, obscure zonal tastes that are as diverse and as they are promising. Whether drawing on the diverse spice trade routes and ingredients found along China’s Silk Road, or savouring the piquant palette of the Hunan region, there are moments of delightful discovery throughout the menu.

At Maggie’s, the menu reimagines beloved classics and flips culinary conventions on their heads. Here, “least authentic” isn’t an insult—it’s a badge of honour. Signature offerings include a whimsical take on Cacio e Pepe using signature springy noodles, Sichuan peppercorn and furu (fermented bean curd) for that hint of richness; lamb tartare with century egg, green Hunan chilis, and crispy fried sunchoke; and otherwise classic sticky date pudding with red dates and dried lychee, finished with a whisper of soy sauce umami and a lashing of pork fat. 

A menu signature, Maggie’s Prawn Toast features homemade focaccia, crowned with a sunny side up egg croque madame style and dribbled in a tangy passion fruit and butter sauce. Similarly whimsical, the Octopus “La Zi Ji Ding” sees crispy fried tentacles tossed with whole river prawns and a slew of lip-tingling heat. Finally, the Kou Shui Shirako, a play on Sichuan kou shui ji (or drool-worthy chicken), highlights luscious shirako (cod milt) dribbled with chili crunch and sweet relish, for guaranteed drool-inducing flavour.  

Chef Ryan Nile Choo, who also leads the kitchen at Marcy’s, brings his culinary expertise to Maggie’s, with his ability to balance bold, cravable flavours and hearty familiarity that resonates with diners . The menu will also feature daily specials with a selection of raw seafood dishes and larger format meats that highlight fresh ingredients and seasonal offerings. The opening menu will showcase a selection of 12 to   14 dishes that will expand to upwards of 18 plates with time. Think Drunkel Quail; ”New Orleans” Dirty Rice with chicken liver parfait, Chinese sausage, egg yolk, and spring onion; Duck Roulade; and ⁠⁠Hot and Sour Fish Crudo.

Maggie’s cocktail program is where mischief meets mastery, taking inspiration from China’s rich traditions and spinning them into drinks that are bold, nostalgic, and utterly surprising. Imagine the ancient allure of huangjiu (Chinese yellow wine) mingling with the nutty complexity of sherry—two traditions worlds apart but soulfully alike. Or consider vermouth, the quintessential fortified wine, tracing its spicy, herbal roots all the way back to China, where infusions have been a culinary art for millennia. Think Sichuan peppercorn-infused Sichuan Margarita (called ‘Double Happiness’), osmanthus and goji berry-laced Gui Hua Gao Oiu and a red date and winter melon Red Date Rum “Tea”, among others. There’s also an extensive wine roster focusing on small-scale vintners and crowd-pleasers alike.

Maggie’s blends the charm of yesteryear through thoroughly modern lens, offering a space that’s as stylish as it is nostalgic. Designed to transport diners to a bygone era, its interiors capture the perfect mix of grandma chic and ‘70s glamour, all with a cheeky contemporary edge. Glittering chandeliers meet a liberal use of gold chinoiserie, while sleek stainless steel shelving contrasts playfully with red travertine tables. Horseshoe booths beckon for intimate conversations, vintage medicine cabinets channel retro whimsy, and the walls, adorned with prints from cult local designer New World Plaza, are a cheeky reminder to live for pleasure and not to take life too seriously.

With a seating capacity of 60, Maggie’s strikes the ideal balance between cosy and lively—perfect for everything from intimate dinners to spirited celebrations, always with a touch of modern nostalgia.

Maggie’s hardly just a restaurant; it’s an experience that dares to play with convention. Proudly wearing its "least authentic" label as a badge of honour, Maggie’s is almost Chinese—but not quite as you know it. It’s a place where the familiar meets the unexpected, inviting you to discover classic flavours from further afield, but with a twist. Here, it’s all about letting your hair down, enjoying familiar yet inventive dishes, and savouring moments that feel both comfortingly nostalgic and thrillingly new. Maggie’s is your ticket to a night of discovery, laughter, and downright delicious fun.