Tempt: A Culinary Journey Led by Passion and Curiosity
Nestled within the historical charm of a conservation shophouse, Tempt offers diners an immersive experience that intertwines the raw beauty of its industrial design with an innovative, cross-cultured dining experience. Exposed original brickwork dating back to 1893 serves as the backdrop for a space where tradition meets bold creativity. The restaurant’s interior is unpolished, revealing the natural texture of its heritage while providing a fresh and dynamic atmosphere. This fusion of history and modernity sets the stage for an unforgettable culinary adventure, led by chef-owner Candice Leong, whose unique philosophy and approach to food promise to ignite the senses.
A Space to Indulge
Besides the main dining room on street level, Tempt’s private dining room, located on the second storey, is designed with elegance and comfort in mind. The 57 square meter space features a stunning 6.2-meter ceiling height, creating an open and airy atmosphere that enhances the experience. With seating for up to 22 people, the room is ideal for intimate gatherings, special events, or corporate functions. For a more interactive dining experience, guests can gather around the counter, where the culinary magic happens up close, or enjoy a standing reception, accommodating over 40 guests. Whether you’re seated or mingling, the private dining room offers an exclusive space to savor the exceptional dishes crafted by Candice and her team.
A World of Flavors at Your Fingertips
The heart of Tempt lies in its cuisine, a harmonious fusion of bold, cross-cultural flavors that reflect Candice’s extensive travels and her curiosity-driven approach to food. Drawing from her years of gallivanting across the globe, Candice blends diverse culinary traditions, incorporating elements from various cultures to create dishes that are both familiar and entirely new. Each plate tells a story, a journey from one flavor profile to another, enticing diners to explore the unknown.
What sets Tempt apart is its commitment to using only the finest ingredients, many of which are locally sourced and fermented in-house. This dedication to craftsmanship is evident in every bite, as traditional preservation techniques, such as fermentation, are applied to regional produce, offering diners an unparalleled depth of flavor. From meats and cuts to the incorporation of local spices and herbs, the dishes at Tempt are designed to push boundaries, offering an invitation to embrace the unfamiliar while savoring the comfort of timeless ingredients.
Candice’s culinary approach is both inventive and nostalgic, with a focus on temptation—the kind that lures diners to be more open-minded and adventurous with their palates. It’s about offering a deeper connection to food, one that sparks curiosity and pleasure with every bite. Whether it’s the bold variation of meats and cuts or unexpected flavor combinations, Tempt aims to challenge your taste buds while maintaining the balance between sophistication and playfulness.
Drinks to Complement the Adventure
The bar at Tempt is a celebration of agave spirits, offering a forward-thinking approach to cocktails. The bar’s selection is intimate yet refined, with a focus on well-crafted, small-batch cocktails that pair perfectly with the inventive menu. For those with a penchant for fine spirits, Tempt also boasts a limited selection of award-winning sakes, each one handpicked to complement the unique dishes on the menu. The wine list, too, reflects Candice’s passion for discovery, featuring a mix of recognized labels and artisanal low-intervention wines that give guests the opportunity to explore rare and unique options from small, boutique producers.
A Chef with a Story
Chef Candice Leong is the driving force behind Tempt, a woman whose life is as eclectic and vibrant as the food she creates. A self-proclaimed glutton with an insatiable appetite for life, Candice’s culinary journey began at a young age, inspired by a passion for exploring different cultures and their flavors. Having lived on five continents, her experiences with diverse cuisines and cooking styles have deeply influenced her approach to food, infusing each dish with a playful sense of theatre and storytelling.
Candice’s background in the performing arts enhances her ability to create a dining experience that goes beyond just the food. Dining at her table is an invitation to experience a multi-sensory journey, one that tantalizes your taste buds while sparking your imagination. With a persuasive sparkle in her eye, Candice encourages her guests to push their boundaries and embrace the adventure that each dish represents. Her commitment to discovery and exploration shines through every aspect of Tempt, from the dishes themselves to the stories they tell.
Fermented Kumquat Margarita
At Tempt, the dining experience is all about pushing boundaries and reimagining familiar flavors, and their Fermented Kumquat Margarita is a perfect example of this innovative approach. This cocktail takes the beloved classic margarita and gives it an exciting twist, blending the bright, tangy flavor of kumquat with the depth of fermentation and the effervescent touch of kombucha.
The addition of the fermented kumquat that truly sets it apart. The kumquat’s sharp citrus notes are enhanced by the natural fermentation, adding a layer of complexity and a subtle tanginess that lingers on the palate. This fermented kumquat brings a delightful tartness that dances with the earthy depth of the tequila, creating a perfect balance of flavors.
What truly elevates this margarita is the inclusion of kombucha, a fermented tea that adds a unique, slightly fizzy quality to the drink. The kombucha’s natural effervescence introduces a refreshing sparkle, while its tangy undertones complement the kumquat and smooth out the sharpness of the alcohol. The result is a drink that’s both refreshing and layered, with each sip offering a new facet of flavor.
The Fermented Kumquat Margarita is a cocktail that challenges your expectations while remaining approachable. It’s the kind of drink that lures you in with its bold flavors and keeps you coming back for more, each sip inviting you to discover a little more about the art of fermentation and the interplay of tangy, zesty, and fizzy elements. Whether you’re a margarita purist or an adventurous drinker, this drink offers an exciting journey into the world of fermentation and citrus, making it a must-try at Tempt.
Oxtail Croquette
Oxtail slow-cooked in Thai aromatics then shredded & mixed with the reduced braising liquid for juicy, crunchy bite, topped with laksa leaf chimichurri
Tempt’s Oxtail Croquette offers a delightful journey of textures and flavors, combining the richness of slow-cooked oxtail with the bright, aromatic punch of Thai-inspired ingredients. The oxtail is braised for hours in a blend of Thai aromatics, allowing the meat to become tender and flavorful. Once cooked, the oxtail is shredded and mixed with the reduced braising liquid, infusing the croquette with a deep, savory richness that promises a satisfying bite.
The result is a croquette that is both juicy on the inside and crispy on the outside. Each bite delivers a satisfying crunch followed by the melt-in-your-mouth tenderness of the oxtail, making it the ultimate comfort food with a twist. The dish is topped with laksa leaf chimichurri, adding a refreshing herbal contrast that cuts through the richness of the meat, while bringing a zesty lift to the overall flavor profile.
This fusion of flavors and textures—juicy, crunchy, aromatic, and savory—makes the Oxtail Croquette a standout dish. It’s a perfect example of how Tempt seamlessly marries bold, unexpected flavors while honoring classic comfort foods with an adventurous spin.
Puffed Beef Tendons
Tendons are braised, rolled, frozen, thinly sliced and dehydrated for 2 days before being able to crisp up into a cloud-like keropok! Topped with jamon iberico and smoked trout ikura
Tempt’s Puffed Beef Tendons are a masterclass in texture, offering a surprising and delightful experience with every bite. The beef tendons are braised to tenderness before being rolled, frozen, thinly sliced, and dehydrated over two days. This meticulous process transforms the tendons into a light, crispy, cloud-like texture—reminiscent of traditional keropok, but with an elevated twist.
The result is a snack that’s airy, crunchy, and utterly addictive, providing a satisfying contrast to the tender meat it’s made from. Each puffed tendon is topped with a luxurious layer of jamon iberico, adding a salty, umami-packed richness that perfectly complements the lightness of the tendons. To elevate the dish even further, smoked trout ikura is added, offering a burst of briny flavor that cuts through the richness and adds an extra layer of depth.
This dish is a celebration of unexpected textures and bold flavors, blending the crunchiness of the puffed tendons with the indulgence of jamon iberico and the smokiness of the ikura. It’s a playful yet refined dish.
Foie Gras “Popsicle”
Foie gras terrine, caramelized crushed hazelnuts & almonds, French pine syrup gel, brioche
Tempt’s Foie Gras “Popsicle” offers a sophisticated and inventive twist on the traditional foie gras terrine. The dish is a testament to the restaurant’s ability to push the boundaries of classic French cuisine, transforming the rich delicacy of foie gras into a playful yet refined experience.
The foie gras terrine itself is the star of the dish, creamy and indulgent, with a smooth texture that practically melts in your mouth. The terrine is carefully set in the form of a popsicle, offering an unexpected presentation that intrigues from the moment it hits the table. It’s not just about the visual appeal—each bite is a symphony of rich, buttery flavor that coats the palate in decadence. The terrine is perfectly balanced by a delightful coating of caramelized crushed hazelnuts and almonds, which add a layer of crunch and a nutty sweetness, providing a beautiful contrast to the creamy richness of the foie gras. This unexpected combination elevates the dish beyond the classic, giving it a playful texture that delights the senses.
What truly sets the Foie Gras Popsicle apart is the addition of a French pine syrup gel. This gel introduces a unique, aromatic sweetness that carries a faintly woodsy, resinous note, which contrasts beautifully with the savory richness of the foie gras. The syrup’s subtle yet distinctive flavor offers a refreshing balance to the dish, cutting through the richness and adding an unexpected complexity that keeps you coming back for more. It’s a masterful use of ingredients that brings both an element of surprise and a touch of refined sweetness to the dish.
To round out this decadent creation, a slice of buttery, soft brioche accompanies the foie gras. The brioche’s slight sweetness and delicate texture complement the richness of the foie gras while adding a comforting familiarity to the dish. Its soft crumb provides the perfect vehicle for soaking up the pine syrup gel, marrying the flavors together in the most satisfying way.
Suggested Wine Pairing: 2019 Marchand Tawse, Bourgogne 47N Pinot Noir, Burgundy, France
To complement the decadence of Tempt’s Foie Gras “Popsicle,” the 2019 Marchand Tawse, Bourgogne 47N Pinot Noir from Burgundy is a standout choice. This wine is a remarkable example of a Bourgogne-level Pinot Noir, offering a perfect balance of structure and finesse that pairs effortlessly with the rich, indulgent flavors of the foie gras.
The wine presents a medium ruby color, giving a subtle visual hint of its depth. On the nose, it opens with captivating aromas of game, red cherry, and earthy undertones. These layers of flavor invite curiosity, offering an intriguing contrast to the luxurious, creamy foie gras terrine. The earthy notes in the wine pair beautifully with the rich, savory elements of the dish, while the red cherry brings a hint of brightness that mirrors the slight sweetness of the caramelized hazelnuts and almonds coating the foie gras.
On the palate, the 47N Pinot Noir shines with its high acidity, which provides a refreshing counterpoint to the creamy, rich texture of the foie gras. The acidity cuts through the fat of the dish, cleansing the palate and allowing the flavors to stay vibrant throughout the meal. This high acidity also enhances the balance of the pine syrup gel in the dish, as the wine’s tangy notes amplify the subtle sweetness and aromatic complexity of the gel, creating a harmonious interaction between food and drink.
The wine’s high alcohol and full body further enhance its pairing with the foie gras, providing the necessary structure to support the richness of the dish without overwhelming it. The full body also matches the weight of the dish, allowing the wine to stand up to the indulgence of the foie gras while remaining elegant and refined.
In sum, the 2019 Marchand Tawse Bourgogne 47N Pinot Noir is a stellar pairing for the Foie Gras “Popsicle.” Its combination of earthy, fruity, and savory notes, along with its high acidity and full body, makes it the ideal companion to this luxurious dish, bringing balance and complexity to every bite and sip. This wine doesn’t just complement the foie gras; it elevates the experience, highlighting the interplay of textures and flavors in a way that is both captivating and satisfying.
Kangaroo Tartare
Wasabi edamame puree, asparagus, radish, 5-spice fireman poupon vinaigrette, crostini
Kangaroo, known for being ultra-lean and low in cholesterol, is transformed into a refreshing and vibrant tartare, making it both an adventurous and healthy option for those seeking something unique. The tartare itself is impeccably prepared, offering a clean and tender texture that carries a subtly gamey yet mild flavor—unlike what you might expect from other game meats. The kangaroo’s natural richness is perfectly complemented by a vibrant medley of ingredients.
The wasabi edamame puree provides a creamy base for the dish while adding a sharp, spicy kick that pairs beautifully with the lean kangaroo. The wasabi’s heat is mellowed by the creamy edamame, creating a balance that enhances the dish’s complexity without overwhelming the palate. Fresh asparagus and radish are delicately incorporated, adding crispness and a light, peppery bite that offers a refreshing contrast to the richness of the kangaroo.
The 5-spice fireman poupon vinaigrette brings a touch of spice and depth to the dish, elevating it with aromatic notes that weave through the freshness of the vegetables and the smoothness of the puree. This vinaigrette is the perfect complement, adding a layer of heat and complexity that ties the various elements together. It’s tangy, slightly mustardy, and just the right amount of spicy, acting as a bridge between the fresh ingredients and the heartier kangaroo.
To complete the dish, a crunchy crostini adds texture and a satisfying bite, allowing you to scoop up the tartare and enjoy it with every mouthful. The crostini’s slight toastiness balances the dish, offering a subtle contrast to the creamy puree and vinaigrette.
The Kangaroo Tartare at Tempt is a celebration of bold flavors and textures, where freshness, spice, and crunch meet the nutritious benefits of kangaroo meat.
Croco Taco
Slow cooked crocodile meat, fermented cactus, red cabbage, smoked paprika, shallot aioli, aguachila
This is a daring yet delicious exploration of flavors, bringing together a unique combination of ingredients that deliver both complexity and excitement. At the heart of the dish is slow-cooked crocodile meat, which has a delicate, lean texture that’s similar to chicken but with a slightly richer, more earthy flavor. The slow cooking method ensures that the meat remains tender, absorbing all the savory depth of its braising liquid, creating a satisfying bite.
The taco comes to life with the addition of fermented cactus, which provides a tangy, slightly sour element that pairs perfectly with the richness of the crocodile meat. The cactus’ natural texture offers a gentle crunch, while the fermentation process adds an intriguing depth of flavor, enhancing the overall complexity of the dish.
Red cabbage brings a crisp, refreshing contrast to the richness of the meat and cactus, while its vibrant color adds an appealing visual pop to the dish. The crunch of the cabbage provides a textural balance, complementing the softness of the slow-cooked crocodile.
The shallot aioli is a creamy, aromatic addition, bringing a smooth, subtle sweetness and a hint of mild onion flavor that complements the other ingredients. Its richness helps to tie everything together, creating a luxurious mouthfeel that balances the more tangy and spicy elements.
Aguachila, a zesty and spicy sauce, finishes off the taco with a bold kick, cutting through the richness of the aioli and crocodile meat with its sharp, citrusy heat. The combination of chili, lime, and cilantro in the aguachila adds an element of freshness and heat, making each bite dynamic and full of life.
The Croco Taco is a perfect example of how Tempt combines adventurous ingredients with bold, balanced flavors. Each bite offers a delightful contrast of textures, from the tender crocodile to the crunchy cabbage and cactus, all heightened by the creamy aioli and spicy aguachila. This taco is an exciting and flavorful journey for the palate.
Suggested Wine Pairing: 2021 Francone Magia Roero Arneis DOCG, Italy
This wine is a brilliant, bright straw yellow with subtle green reflections, giving it a visually striking appearance that immediately hints at its freshness. On the nose, it is somewhat restrained at first, offering delicate aromas of white flowers and acacia, which provide a soft floral bouquet. As the wine opens up, the complexity deepens, revealing vibrant notes of lime and a touch of yellow apple, followed by the slightly tangy sweetness of quince. There’s also a faint, intriguing resinous quality that adds an extra layer of depth to the wine’s aromatic profile.
On the palate, the wine builds gracefully, appearing well-balanced and showcasing a gentle acidity that enhances its fresh character without overpowering the senses. It is slightly textured on the finish, with a minimal drying effect that leaves the palate refreshed, making it a perfect companion for food. The wine’s smooth and elegant finish, which lingers just enough without being too assertive, offers a clean and sophisticated close to each sip.
When paired with Tempt’s Croco Taco, this white wine provides a beautiful contrast to the richness and spice of the dish. The wine’s crisp acidity cuts through the tenderness of the slow-cooked crocodile meat, balancing its earthiness with a refreshing burst of citrus and floral notes. The subtle resinous quality in the wine complements the tangy fermented cactus and the slight heat from the aguachila, while its gentle texture matches the creaminess of the shallot aioli.
The delicate layers of lime, yellow apple, and quince bring a fresh vibrancy that enhances the fresh crunch of the red cabbage, while the wine’s smooth finish ensures that each bite of the taco feels balanced and light. This pairing enhances both the complexity of the wine and the bold, flavorful elements of the Croco Taco, making it an ideal match for anyone looking to experience a well-rounded and refreshing contrast to the dish’s exciting flavors.
Tempt’s Titillating Tarte Tatin D’oignon
Slow roasted onion, caramelised puff pastry, warm, parmesan sauce, smoked gelato, shiitake powder
The Titillating Tarte Tatin D’oignon at Tempt is a true celebration of contrasting elements, seamlessly blending hot and cold, savory and sweet, and crispy and soft in one unforgettable dish. At the heart of the tart is slow-roasted onion, which undergoes a transformation during its cooking, becoming deeply caramelized and rich with natural sweetness. The onions’ gentle sweetness is a perfect foundation for the dish, offering a complexity that contrasts beautifully with the more intense, savory elements.
The caramelized puff pastry adds a delightful crunch and a rich, buttery base that perfectly complements the slow-roasted onions. Each bite offers a satisfying crispness, with the layers of pastry adding a light, airy texture to balance the richness of the onions and the accompanying sauce.
The warm parmesan sauce provides an indulgent creaminess that coats the tart and enhances its savory side, bringing an extra layer of umami that ties together the contrasting flavors of the dish. The sauce’s richness adds depth to the sweet and caramelized onions, creating a perfect harmony between the components.
Adding an unexpected twist, the smoked gelato introduces an intriguing element of cold, offering a smoky, creamy contrast to the warmth of the tart. The gelato’s cool, velvety texture provides a refreshing counterpoint to the richness of the tart, creating a dynamic combination that engages the senses in a playful yet sophisticated way.
Finally, the shiitake powder adds a subtle earthy note that rounds out the dish, infusing it with a depth of umami that lingers on the palate. The shiitake’s savory essence enhances the overall flavor profile, adding another layer of complexity to the sweet and smoky interplay.
The Titillating Tarte Tatin D’oignon is a dish that masterfully balances contrasting textures and flavors, providing a sensory experience that delights the taste buds with every bite. Whether it’s the crispy pastry, the rich caramelized onions, the creamy parmesan sauce, or the cool smoked gelato, each element comes together to create a harmonious, satisfying dish that is both surprising and comforting.
Suggested Wine Pairing: 2019 Marchand Tawse, Bourgogne 47N Pinot Noir, Burgundy, France
The 2019 Marchand Tawse, Bourgogne 47N Pinot Noir from Burgundy is a thoughtful and complementary pairing for Tempt’s Titillating Tarte Tatin D’oignon. This wine brings a harmonious balance of fruit, acidity, and subtle earthy notes that beautifully enhance the flavors of the dish, while adding a fresh and vibrant contrast to its richness.
On the nose, the wine’s delicate aromas of red cherry and earthy undertones mirror the caramelized sweetness of the slow-roasted onions, creating a delightful harmony between the two. The wine’s high acidity serves as an ideal counterpoint to the richness of the warm parmesan sauce and the buttery puff pastry, cutting through the indulgence of these elements with its refreshing lift. The tartness of the wine balances the sweet, savory complexity of the onions and the umami depth from the shiitake powder, helping to cleanse the palate and refresh the senses with each sip.
The wine’s subtle tannins and full body match the texture of the dish, supporting the creamy smoked gelato without overwhelming it. The faint smokiness in the gelato finds a pleasant echo in the wine’s slight earthiness, while the fresh acidity of the Pinot Noir keeps the dish from feeling overly heavy, allowing each bite of the tarte to feel light yet indulgent.
Overall, the 2019 Marchand Tawse Bourgogne 47N Pinot Noir offers a perfect balance of refreshing acidity, fruity brightness, and earthy complexity that elevates the flavors of the Titillating Tarte Tatin D’oignon. The wine complements the richness of the tart’s various elements while providing a lively contrast, making it an ideal pairing for this multi-layered and intriguing dish.
Lamb Leg Fillet
Cooked medium rare, yuzu kosho caponata, smoked chestnuts, shiso oil
Tempt’s Lamb Leg Fillet is a dish that highlights the tenderness and depth of flavor that lamb can offer, with a creative twist that elevates it to something truly extraordinary. The lamb is expertly cooked to a perfect medium-rare, ensuring that the meat remains juicy and succulent, with a tender texture that practically melts in your mouth. The natural richness of the lamb is at the forefront, enhanced by the subtle smokiness of the char and the savory depth that comes from the slow roasting.
The addition of yuzu kosho caponata brings a unique fusion of flavors, blending the umami-packed, slightly tangy taste of caponata with the citrusy, zesty heat of yuzu kosho. The bright, spicy punch from the yuzu kosho works in perfect harmony with the sweetness of the caponata, which features roasted vegetables that offer both sweetness and a satisfying textural contrast to the tender lamb.
Smoked chestnuts add another layer of complexity to the dish, offering a rich, earthy flavor that complements the lamb’s natural flavors. The smokiness of the chestnuts enhances the depth of the meat, while their slightly creamy texture provides a delightful contrast to the other components on the plate.
Shiso oil is drizzled over the dish, bringing a burst of herbaceous freshness that cuts through the richness of the lamb and the smoky sweetness of the chestnuts. The shiso’s unique flavor—fresh, peppery, and slightly minty—adds an unexpected but welcome brightness, lifting the overall flavor profile and tying everything together with a fragrant finish.
The Lamb Leg Fillet at Tempt is a perfect example of how skillful cooking and thoughtful ingredient pairings can elevate a classic dish. Each element, from the rich, tender lamb to the zesty yuzu kosho, the smoky chestnuts, and the fresh shiso oil, comes together in a harmonious balance that excites the palate.
Suggested Wine Pairing: 2019 Marchand Tawse, Bourgogne 47N Pinot Noir, Burgundy, France
The 2019 Marchand Tawse, Bourgogne 47N Pinot Noir is a superb match for Tempt’s Lamb Leg Fillet, enhancing both the complexity of the lamb and the rich layers of flavor in the dish. The wine’s delicate red fruit notes, particularly red cherry, harmonize beautifully with the savory richness of the lamb, creating a seamless balance that elevates each element of the dish.
The wine’s high acidity is key to pairing with lamb, as it helps cut through the richness of the meat, offering a refreshing contrast to the natural fattiness of the lamb and the smoky chestnuts. The bright acidity also works well with the zesty yuzu kosho caponata, providing a lift that accentuates the caponata’s tangy, spicy profile without overwhelming it. This balance allows both the lamb and the caponata to shine, creating a dish that feels light yet indulgent.
The wine’s earthy undertones provide an added depth that complements the smoky chestnuts and enhances the savory, umami qualities of the lamb. As the wine’s subtle tannins interact with the lamb’s tender texture, they create a velvety mouthfeel that enriches the overall dining experience.
The 2019 Marchand Tawse Bourgogne 47N Pinot Noir, with its elegant structure and well-rounded flavor profile, is a perfect companion to the Lamb Leg Fillet, bringing freshness, balance, and depth to this sophisticated dish. The wine’s acidity, red fruit, and earthiness work together in harmony with the lamb’s savory components, making each bite and sip a well-rounded and satisfying experience.
Tonka Bean Tart
White chocolate ganache infused with Tonka bean (a sweet almond and vanilla flavoured bean from Central/ South America, pistachio frangipane, buttery pastry crust, pistachio bits, raspberry
Homemade Limoncello
Tempt’s Tonka Bean Tart is a masterful dessert that brings together a symphony of rich, sweet, and nutty flavors in perfect harmony. At the heart of this exquisite tart is a velvety white chocolate ganache infused with tonka bean, an exotic ingredient that offers a delicate blend of sweet almond and vanilla notes, adding an aromatic depth to the dessert. The tonka bean’s unique flavor profile enhances the smooth, creamy texture of the white chocolate, creating a luxurious base that is both indulgent and refined.
The pistachio frangipane adds a wonderful nutty richness to the tart, with a slightly earthy undertone that balances the sweetness of the ganache. Its smooth, creamy consistency contrasts beautifully with the buttery, flaky pastry crust, which provides a delicate crunch that adds texture and lightness to the dessert. The pistachio bits scattered on top offer an extra layer of nuttiness, enhancing the depth of flavor while adding a delightful crunch.
Fresh raspberries are artfully placed atop the tart, their bright acidity offering a refreshing burst of tartness that cuts through the richness of the white chocolate and pistachio, providing a perfect contrast to the sweeter elements. The raspberries’ natural juiciness adds vibrancy to each bite, making the dessert feel balanced and dynamic.
To complete the experience, a homemade limoncello is served alongside the tart, providing a zesty and citrusy finish that refreshes the palate after each bite. The limoncello’s bright lemon flavor works beautifully with the raspberry and tonka bean, adding a layer of citrusy complexity that ties everything together, ensuring that the sweetness of the dessert never becomes overwhelming.
Tempt: Where Curiosity Meets Cuisine
Tempt isn’t just a restaurant; it’s an exploration of food, culture, and the joy of discovery. It’s a place where boundaries are pushed, where diners are invited to venture outside their comfort zones, and where the unexpected is always on the menu. With a space that beautifully blends history and modernity, a menu that celebrates bold flavor combinations, and a chef whose passion for life and food is palpable, Tempt is a destination for those seeking more than just a meal—it’s an experience.
If you’re ready to embrace the unknown, to taste something new, and to engage in a conversation with food, Tempt is waiting for you. After all, as Candice herself puts it, “Why not taste a little more?”
Tempt
31 Purvis St, Singapore 188608
Tel: 8299 7382
