CALI Raffles Place

Crispy chicken wings glazed in sweet-hot Korean gochujang, sticky and shareable, with a cooling dip. CALI’s most-shared starter — all flavour, built for the middle of the table.

Velvety wild mushroom soup made with lion’s mane, king oyster, shitake and button mushroom from Kin Yan Agrotech, the Lim Chu Kang farm — picked at dawn, plated at lunch. Singapore-grown, deeply savoury, vegetarian. Served with garlic bread.

Lightly battered calamari fried golden, with a house spicy tartar sauce. A crisp, generous share plate — the one the table tends to empty first.

Massaged kale, goat cheese and sweet blueberries with soft quail eggs (optional), candied seeds, walnut, grapefruit, lemon vinaigrette dressing and herbs from Edible Garden City — Singapore’s urban farm, picked the morning of service and cut to order. Bright, fresh.

Fettuccine tossed in garlic brown butter with Kin Yan lion’s mane and king oyster mushrooms and cherry tomato. Nutty, savoury and Singapore-grown at heart — an Italian classic, done properly. Vegetarian.

Whole soft-shell crab over linguine in a chilli-crab-inspired sauce — Singapore’s most-loved hawker flavour, plated as pasta. Rich, sweet-spicy, a proper knife-and-fork celebration. Served with mantou bun.

Lamb shank braised until it falls from the bone, in a rich red-wine jus, with buttered mash and glazed heritage carrots. Slow-cooked, deeply savoury comfort.

Chicken breast stuffed with spinach and ricotta, roasted with herbs and finished with a thyme jus, with roasted baby potatoes and buttered seasonal greens. Tender, herby, honest comfort.

Beef cheek braised for hours until spoon-tender, in a glossy red-wine and star-anise jus, with truffle mash and charred greens. Deep, slow, and quietly spiced.

Crispy beer-battered fish fillet, golden hand-cut chips, mushy peas and a house tartar. The comfort classic, done properly.

Creamy pumpkin risotto lifted with tom yum cream — lemongrass, kaffir lime, chilli — finished with baby spinach; vegetarian, or add grilled tiger prawns. Southeast Asian warmth in an Italian bowl, plant-forward by default.

Chef’s-special wagyu smash patty, aged cheddar, house sauce, lettuce, tomato slice, gherkin, caramelised onion on toasted bun, fries alongside. CALI’s hero burger — juicy, generous, the plate that brings regulars back.

Sizzling fajitas plated tableside — your choice of wagyu beef, chicken, or vegetarian — with peppers, onions, warm tortillas and all the fixings. A sharing main with theatre.

Salmon grilled simply and finished with lemon, served with a fresh heirloom salad. A familiar favourite, done properly — light, bright and generous.

A complete Indian set — dal, rice, paratha and sides around your choice of paneer butter masala or butter chicken masala, plated as a full and generous spread.

Chargrilled chicken and beef satay skewers with peanut sauce and cucumber. Singapore’s hawker classic over open flame — all flavour.

Straight-cut fries tossed with truffle oil and parmesan. The side almost every table adds.

Crisp romaine, parmesan, half-boiled egg, croutons and Caesar dressing. The reliable green beside any main.

Silky mango and coconut panna cotta infused with pandan flavour. Pandan — Singapore’s most-loved aromatic, vanilla-grassy — set into an Italian classic. The dessert that tastes like home.

Warm chocolate lava tarte with a molten centre, berry compote, hazelnut-coffee crumble and house gelato. The indulgent closer — rich, classic, universally loved.

Caramelised Basque-style burnt cheesecake. Burnt on purpose, perfect by design — CALI’s most-ordered dessert, at a neighbourhood price.