Backed by the veterans behind Projectshop and PS.Cafe, Chip Bee Bistro plants a flag in Holland Village with unfussy, graze-friendly plates and an in-house distillery programme (Distillius) that anchors everything from low-ABV spritzes to spirit-forward nightcaps
What’s the story?
New(ish) to the leafy lanes of Chip Bee Gardens, Chip Bee Bistro is the kind of neighbourhood spot that understands the assignment: relaxed Australian-style hospitality, food designed to mingle happily with a drink, and a cocktail list powered by Distillius—its sister craft distillery in Pandan Loop. The team behind it will ring familiar bells: Peter Teo, Philip Chin and Richard Chamberlain reunite, joined by Edward Lee, to deliver a bistro that feels fresh yet instantly comfortable. Expect equatorial aperitifs, liqueurs and syrups (think ginseng-and-calamansi-lifted Arveau and fresh-extracted Super Pandan), plus a room dressed in thoughtful, quietly luxe details.
What’s good on the menu?
Begin with the Cucumber & Zucchini—cool, textural, and laced with smoked-honey labneh—and the Charred Broccoli, whose punchy toum, almonds and pangrattato make it far more than a side. For something golden and gratifying, the Triple Cheese & Potato Crocchette arrives with sugo and a flurry of Parmigiano; carnivores can keep picking at Steak Bites (USDA hanging tender with crispy pickled onions and a glossy port-balsamic bordelaise).
Pasta fans should make time for the Casarecce—prawn and crab folded through a tomato-lobster bisque that eats like seaside sunshine. On the side, skip the usual truffle-oil cliché and order the Curry Salt Fries instead; they come with Lankan curry dip and house ketchup, and deliver proper personality without the perfume. The menu resists pigeonholes, and it shows.
Dessert is, of course, non-negotiable. The warmly spiced Dicky State (date-and-carrot pudding with molasses and vanilla ice cream) is a hug in a bowl; the Apple Tarte Tatin—baked to order and served with vanilla ice cream—wraps up a hearty meal with caramelised snap and tart lift. Tiramisu lovers should note: the Chip Bee Tiramisu promises to be “a little bit boozy”, but it’s happily more than that—and all the better for it, we think.
What else is there to know?
Start as you mean to go on: with Distillius in the glass. The Arveau Lychee Spritz pairs Arveau’s bittersweet citrus-floral profile with lychee, limonatta and thyme—light, refreshing, and tailor-made for long conversations. Coffee people should angle for the Arveau Espresso Martini, which reimagines the classic with vodka, Distillius Coffee Liqueur, Arveau, salted vanilla and a zabione foam—tiramisu-adjacent, balanced, and very sippable. If you’re staying the course, there’s an Old Fashion Pandan and a Chocolate & Spice Negroni waiting in the wings, plus a Free-Spirited (non-alcoholic) collection for designated drivers.
Address:
44 Jalan Merah Saga
#01-48
Singapore 278116
