SELA is so much more than a restaurant. This place down Seah Street in the Bugis area is an introduction to modern Asian cuisine given an inventive European twist, a special treat for the gourmet with a yen for sophisticated cuisine alongside one of Singapore’s most impressive selections of European wines. SELA’s a la carte menu changes monthly, ensuring that you’ll be treated to nothing but the freshest seasonal produce. We also recommend you try one of SELA’s Japanese craft beers, many of which you’d be hard pressed to find elsewhere in the city.
See below for SELA’s festive menus!
Take a look at SELA’s Christmas set lunch and set dinner menus, available for a limited time only.
Offering one of Singapore’s finest gourmet dining experiences, SELA represents a fusion of modern Asian and European culinary artistry. SELA’s Seah Street restaurant in the bustling Bugis district represents a one-of-its-kind fusion, pairing carefully selected premium sakes with a tantalizing array of European dishes, all masterfully prepared by award-winning head chef Shahrom. What we’re not-so-subtly hinting at is that an evening at SELA is one not to be forgotten. Besides the a la carte menu, be sure to check out SELA’s weekday set lunch menus and Saturday brunches. The first is an affordable way in to SELA’s superlative offering, and the second turns its focus to the East, with a Singaporean spread available only on Saturdays. Reservations are essential.
SELA’s lunch and dinner options span the culinary traditions of Asia and Europe. Highlights from the menu, representing SELA’s confident fusion ethos, are the maple-glazed Kurobuta ham with charred pineapple, salted plum gel, shaved asparagus and mustard vinaigrette; and the charred balsamic and teriyaki baby octopus with wild rocket, sun-dried tomatoes, toasted almond flakes, and a smoked paprika oil. The common thread here is the kitchen’s predilection for cooking their ingredients over charcoal for a suggestive smoky kick. Like any good European restaurant, SELA has a wide range of wines to select from – all the better to go with the fine food on offer. And in terms of special offers, SELA is all the more attractive for its stock of hard-to-find Japanese craft beers, many of them unique to Singapore. Right next to Raffles Hotel in Bugis, SELA's friendly staff is eager to make every meal here a real event.
Nice ambience great food amazing value excellent service wide selection of wines Japanese craft beers ... awesome dining experience! ! You should be here !
The food was delicious and the service was wonderful! Overall it was a great dining experience, and my wife and I hope to be able to visit your restaurant again.
We made a reservation, not knowing much about the cuisine and dishes offered, not even expecting much as we were really famished at 8pm. Upon stepping in, the comfortable interior and cozy ambience set the mood, and we were really excited for dinner to be served. We seldom order lamb rack, for it wasn’t easy for it to be handled well. But boy! It was so well done, medium rare just right, and without the funky smell. We were also blown away by the seabass, melts in your mouth! We will definitely be back, keep up the good work Sela Restaurant!
Very good creative food with simple ingredients , great service and the price was very reasonable . Will definitely go again when I am back in Singapore .
My partner and I went there for dinner to celebrate one of our birthdays. Based on the few reviews online, we were expecting good straightforward cooking with reasonable prices, however, we were solely disappointed and walked away with one of our worst and most frustrating dining experiences to date. The best thing we can say about the place is that the decor is modern yet cosy, much like an upmarket Grecian or Mediterranean inspired restaurant. Upon inquiring about the 5-course taster menu, we decided to order two, since we are fans of variety. This came with a choice of red or white house pour wine - we ordered the red. The house pour red wine that was served to us was fridge chilled, which was strange for red wine. Nonetheless, still lovely to drink. The first course of soup of the day that was carrot soup arrived. It was smooth and healthy tasting. What was unfortunate was that three cubes of croutons on top; they were not crispy, but instead chewy and hard. The second course was the a starter of King trumpet mushroom, salad leaves and beetroot. Even though we were expecting small portions since it was a tasting menu, the plate arrived with two slices of heavily seasoned mushroom sitting on a few green leaves. The salad was dressed well however badly wilted in some parts. These were accompanied by a lone piece of small and badly shaped cube of raw beetroot. Enter first main of barramundi that was the most decent part of the dinner. A fillet of fish that was well cooked and seasoned deliciously rested on top of good potato mash and blanched Chinese spinach. What was interesting was the drizzle of salsa to bring it all together. The salsa was cold, which wasn't a bad thing per se, but it just didn't feel very intended since there were bits that were warmed by the fillet of cooked fish. In any case, this was fairly delicious. Thinking that it's gonna be all good from here, the striploin arrived - a sizeable portion of medium rare beef. The meat was tender and pink in the centre, which was good. However, what disappointed was the evident taste of mass produced stock granules in the gravy, which was thickened heavily with starch. There was little to no depth of flavour, and was literally salty brown gloopy sauce. Funny enough, we discovered that a bit of the first course made it onto this plate as well; there was some unseasoned carrot puree mingling with the brown gravy. Strange. Other elements featured boiled skin-on baby potato halves, boiled wonky-shaped carrot pieces, boiled sugar snap peas, and a couple of raw cherry tomato halves, which were all completely lacking in any form of seasoning whatsoever. I suppose that brown gloop was the component put in charge of this task. Finally, dessert time! We thought to ourselves that this was going to be a decent course, because like, you can't really mess dessert up, right? And dessert is always good? Strawberry mousse was on the menu and we were excited. What came was a cuboid of mousse that was somewhat okay, even though it lacked the fluffy texture that mousse has. The plate was dressed up with a few blueberry halves, two small cut up pieces of strawberry, two gooseberry quarters. Everything was held together was a strawberry coolie that reminded us of Hershey's strawberry syrup. In any case, dessert looked somewhat pretty. After paying up and walking out, my partner and I were torn between feeling utterly disappointed with dinner and feeling embarrassed for being unreasonable with our expectations. For $50+ per head, we couldn't decide if we got what we paid for, or we really got ripped off. But I think what made us truly sad was thinking about the couple next to us who almosy had everything we had, but ordered each dish from the a la carte menu. The portions were simply two of each of ours, or less, on one plate! Dessert simply being a single cuboid of strawberry mousse, with more fruits. Maybe Sela was good awhile back, but it really isn't worth the visit now. I write this review with a heavy heart since it makes me look like a mean person, but people should know what they're getting themselves into, especially if it involves disappointment. If anyone still does insist on giving this a shot, please DON'T commit to the 5-course taster menu. Unless you have seriously low expectations of what good cooking is.
Once again, SELA never disappoints, the food was perfect. We would like to urge the waitress to take some initiative to check in on us after she have seated us. We waited quite awhile before we could get her attention despite being newly seated amongst patrons who are in the midst of dinner. Furthermore, due to our seating position, the kitchen blocked the holding area for the staff. Once the table beside us cleared, the waitress proceeded immediately to clear the table. Whilst cleaning the table, she sprayed the cleaning agent and some of it actually reached us. Of course, she apologized, but please be more careful! We will be back nonetheless, for the oustanding quality of food.
It's a quiet peaceful place on a Tuesday night, only 2 tables that night. Staff were very attentive but not intruding. For the food, the sea bass was not bad. For the beef striploin, the taste was good but came with alot of tendons which was quite disappointing. We had used the entertainer app for this meal so it was super worth! We had ordered a cake for celebrating one of our friend's birthday and it came FOC. That was a really sweet surprise! Definitely will be back again when looking for a quiet dinner place, but probably will not order beef again.
It's our second time there. Great ambience for couples and friends to get together. Food portion is excellent. They have items with larger portions for sharing or "Mains" for one to indulge. Love their appetisers - dishes never seen before elsewhere. Their mains: Duck breast, Lamb rack, Beef Tenderloin, Fish and Prawns... how does one choose? Sometimes, they have specials that are not on the menu... Was muscles last night; steaming hot muscles in delicious broth served with a glass of white. Great start to our dinner.
Visited for lunch. When entered the restaurant, it has a pretty strong fishy smell but the smell goes away. Went for the lunch deal which is a soup, main and dessert. Soup is alright in a sense it tastes like using knorr or some ready made soup. Had the beef sirloin which was very well done. Juicy and tender. Dessert was vanilla ice cream with some semi dried fruits. Simple but good.
Good restaurant. Food: had the striploin steak and miso cod. flavours were great but my wife and I found the food a tad salty. It may be spot on for others though as we have lighter palate Service: great prompt service with a smile. Enjoyed the service and staff feels genuine. Thanks to both staff serving us! Ambience: industrial chic. Like the setting.