Design meets culinary: the visual-gastronomic experience at the design cafe & bar.
Created by Food Anatomy's Jiaxin and Sean, the cafe and bar redefines the experience of dining. Instead of traditional culinary plating, the food is presented in cubes that are both a gastronomic and visual treat for customers. The aesthetic of each dish is developed more as a graphic design project, with each layer as carefully designed as a designer would have his works curated.
Assemble a meal from the a wide variety of dishes, share and try a variety of dishes with friends. It is ”Great food, designed for a good time".
The museum bar serves iconic craft beers, Hitachino Nest from Ibaraki, Japan and Fourpure from London, UK.
Hitachino boasts many experimental beers. The Kiuchi brewery has been collecting awards worldwide with their White Ale. Great time and effort has been spent reproducing old styles of beer and tailoring them to the modern palate.
Fourpure is a London based family brewery founded in 2013. Their approach to exceptional brewing is all about attention to detail, not cutting corners and innovating yet staying true to the principles of brewing – respecting the four core ingredients used to make beer: grain, yeast, hops and water.
Our friends from the famous cafe "Chye Seng Huat Hardware" and roastery "Papa Palheta" provides their magical beans and training to ensure the museum cafe serves one of the best coffee at the bay area. From espresso based coffee, cold brew to filtered coffee.
Great Food, Designed For A Good Time
Design food, craft beers, great coffee. You just need good friends for a great time at the museum.