Platypus Kitchen / Platypus Lobster Shack

Platypus Kitchen / Platypus Lobster Shack
200 Victoria Street
#03-29 Bugis Junction

3 Pickering Street
#01-31 China Square Central

24 Raffles Place
#02-02 Clifford Centre

Fresh Gourmet Seafood & Handmade Pasta

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 7
Food & Beverage: 9
Service: 8
Value for Money: 8
Spent about SGD $34 per person.


Platypus Kitchen, operates as part of the Platypus Restaurant Group, which also includes Platypus Gourmet2Go Food Bars, and Platypus Lobster Shack. The Platypus Restaurant Group started out with small takeaway kiosks (Platypus Gourmet2Go Food Bars), eventually gaining enough success to open a small eatery (Platypus Lobster Shack). From there, their business grew till they were able to open their 1st full service, sit down dining restaurant, the Platypus Kitchen.

Ambience at Platypus Kitchen is modern casual. Dark wooden furniture is spaced neatly within the dimly lit, yet spacious, floor space. With colours themes of wood against black, the interior has a sophisticated, romantic vibe to it. Tables can be shifted around to accomodate large groups, and when the restaurant gets partially filled, it becomes rather noisy and lively. I prefer to sit nearer the windows during the day, for the natural sunlight, as the rather dark interior makes photography difficult.

Service at Platypus Kitchen is professional and efficient, as befits a full service restaurant. Staff are quick to seat diners in an orderly fashion, and are knowledgable enough to make recommendations. I like that on a particular visit, the staff proactively suggested changing my order to a set meal, which saved some money. Waiting time for food is around 10 minutes or so, rather quick, and I note that staff are also efficient are clearing away empty / dirty tables. However, while staff do offer polite greetings upon entry, they don't bid you goodbye, which is rather odd.

Food at Platypus Kitchen is a mix of American, French, and Italian influences. Offering the best dishes from their various concepts, including Platypus Gourmet2Go Food Bars, and Platypus Lobster Shack, dishes here are tasty, mostly hand crafted using premium ingredients. Each dish is well balanced and packs flavour, and portions are large. In particular, their seafood dishes and hand made pasta dishes are standouts. Despite the high end cuisine, prices are reasonably affordable, budget about SGD $34 per person for a 2-course meal here.


This full service restaurant bring together the best of the Platypus Restaurant Group various concepts, including fresh salad, gourmet lobster rolls, and hand made pasta!

Platypus Kitchen Signage

Platypus Kitchen Seating

Platypus Kitchen Menu 01

Platypus Kitchen Menu 02

The Mexican Beer Sol (SGD $5) has a sparkling pale gold hue, sweet aroma, and flavor of malt and honey with a clean, refreshing, crisp taste. Goes great with a wedge of lime!

Beer Sol

The Lobster Bisque (SGD $16.9) features large, fresh chunks of meaty lobster, within a flavourful soup / broth of roasted lobster with double cream, Maris Piper / Idaho potatoes, peperoncino, and burnt cheddar cheese. This classic French soup / broth has a strong yet pleasant crustacean taste, and the imported lobsters have a tinge of salty, briny taste, then you get the sweetness of the almost creamy flesh. Highly recommended!

Lobster Bisque 01

Lobster Bisque 02

Lobster Bisque 03

The medium sized cut Sweet Potato Fries (SGD $7.90) have a crisp exterior, and a soft, slightly fluffy interior. Tasty, with a nice sweetness and some crunch, these hand cut fries are topped with shredded parmesan cheese and a generous dollop of sour cream. I think the sweet potato fries are acutally good enough on its own, but luckily, the sour cream isn't too sour, and it doesn't overwhelm the taste of the sweet potato. But the cheese seems out of place here, and didn't add much to the dish. Overall, this is worth ordering!

Sweet Potato Fries 01

Sweet Potato Fries 02

Sweet Potato Fries 03

The lobster roll is a classic American sandwich, and the Traditional Lobster Roll (SGD $24.90) closely resembles those from Connecticut or Maine. Prepared in East Coast style, a grilled, buttered brioche bun is generously stuffed with fresh chunks of butter poached lobster, diced tomatoes, chives, and sea salt, all coated in a savoury, fragrant roasted-garlic mayonnaise. Each bite gives you the hit of the savoury sauce; the fresh, slightly briny, meaty lobster; then the juice of the tomatoes, and finally the light crunch of the bun. Pure comfort food, highly recommended!

The Traditional Lobster Roll is served with a small salad of fresh, wild rocket leaves / arugula and juicy cherry tomatoes in a light vinaigrette, along with crisp French fries drizzled with white truffle oil. I understand the lobsters here are sourced from sustainable stocks, imported from Boston, and painstakingly deshelled by hand!

Traditional Lobster Roll 01

Traditional Lobster Roll 02

Traditional Lobster Roll 03

The classic French dish of Duck Confit & Berry Coulis With Potato Confit Mash (SGD $20.90) features an imported Hudson duck leg, slow-cooked / confit for 10 hours in its own fat, then quickly seared to give it a crisp skin. The result is incredibly fork-tender, fall of the bone duck meat that is savoury and robust in flavour, while the crisp skin shatters with a satisfiying crunch when cut. The duck fat under the skin is easily removed. A tart berry reduction lends a sweet fruity taste, which cuts through some of the heaviness of the duck.

The Duck Confit & Berry Coulis With Potato Confit Mash is served with a small side salad of fresh lettuce, wild rocket leaves / arugula, and juicy cherry tomatoes. The coarse mashed potato is made with Idaho and Russet potatoes, roasted in duck fat, then mashed with whole milk, butter, and sea salt, giving it a rich flavour. A decadent (and unhealthy) dish, very tasty and satisfiying!

Duck Confit & Berry Coulis With Potato Confit Mash 01

Duck Confit & Berry Coulis With Potato Confit Mash 02

Duck Confit & Berry Coulis With Potato Confit Mash 03

The Lemon Shrimp Gambas Risotto (SGD $18.90) features large, meaty, and fresh grilled prawns / shrimp, with parsley and juicy cherry tomatoes, on a rich soup / broth risotto. A large slice of lemon lends zest, and the freshness of the herbs and prawns really shine in this dish. I like that the prawns aren't dry. The risotto is unique / unusual, in that it has a lot more gravy than usual, somewhat similar to congee. The rice is nicely al-dente, with a slight bite, with an earthy, rich aroma. A filling dish, pretty good!

Lemon Shrimp Gambas Risotto 01

Lemon Shrimp Gambas Risotto 02

Lemon Shrimp Gambas Risotto 03

Happy to hear they hand make their own pasta in-house. A fine example is the Truffle Carbonara Tagliatelle (SGD $18.90), with smooth, al-dente egg tagliatelle pasta that I found delightful. Garnished with salty double smoked bacon strips, fresh straw mushrooms, and an earthy summer truffle creme, the dish is incredibly fragrant and tasty. Finished with a runny, beautiful onsen egg, which just oozes yolk when cut. Very good!

Truffle Carbonara Tagliatelle 01

Truffle Carbonara Tagliatelle 02

Truffle Carbonara Tagliatelle 03

Was slightly disappointed when first presented with the Squid Ink & Scallops Tagliolini (SGD $18.90) as the small bay scallops and oily base of the dish made it look unsatisfiying. But I have to give them points for taste, the handmade squid ink pasta is tasty, without the unpleasant taste normally associated with this ingredient. Instead, the use of aromatics such as garlic and lemon zest lend a fragrant, citrus aroma and taste, although you still get a slight nutty flavour from the squid ink. The seared bay scallops have a nice chew, while the use of spices lift this dish. Decent enough, but still oily.

Squid Ink & Scallops Tagliolini 01

Squid Ink & Scallops Tagliolini 02

Squid Ink & Scallops Tagliolini 03

The Wild Berry Panna Cotta (SGD $6.90) stays true to the classic Italian receipe for this dessert, with a soft, wobbly, silky smooth vanilla panna cotta pudding, served in a flute, topped with a rich, slightly sour, tart / zesty strawberry and raspberry coulis. Garnished with a sprig of cabbage leaf, the combination of berry coulis and the almost creamy vanilla panna cotta is lovely. However, the ratio is slightly off, and you're likely to run out of berry coulis about halfway through the panna cotta, making the remainder of this dessert somewhat average, and not so interesting to eat.

Wild Berry Panna Cotta 01

Wild Berry Panna Cotta 02

Wild Berry Panna Cotta 03