Carnaby – The Best of British, Reimagined in Singapore

Tucked into a quiet corner of the city, Carnaby feels like the kind of place you’d stumble upon in a cobbled London backstreet — but with the soul of a Singaporean weekend. Run by Chef Adam Penney and his passionate team, this modern British kitchen is equal parts nostalgic and surprising.

On our recent tasting, we weren’t just fed — we were taken on a journey through the chef’s memories, from Sunday roasts in the UK to sticky puddings touched by Southeast Asian ingredients. It’s not fussy. It’s not trying too hard. It’s just honest food, beautifully done.

As Chef Adam shares between plates and pours:

“I’m not into pretty pretty. I just want it to be honest and tasty — rustic food made with real ingredients and soul.”

What We Tasted

Cocktails:

• Darjeeling Diary (Coming Soon) – A spirit-forward cocktail made with Darjeeling-distilled alcohol, delicately floral and subtly spiced. Infused with fresh cucumber, it’s crisp, cooling, and beautifully layered — like sipping a botanical breeze on a summer afternoon.

• Bloody Mary – Elevated with house-made tomato purée, thick and umami-rich, giving this brunch classic a deeply savoury twist.

Starters:

• Seared Scallops – Gently caramelised, buttery inside — a briny kiss of the sea.

• Vine-Ripened Tomato Salad – Juicy, unhurried tomatoes dressed with restraint; a tribute to ripeness and ripeness alone.

Mains:

• Roasted Rump of Angus Beef – Rested on sweet onions and served with a gravy slow-built from beef fat, beer, and wine. Deep, savoury, and full of story.

• Beer-Battered Fish & Chips – Light, shattering batter made from Punk IPA, vodka and CO₂, fried in Wagyu beef tallow. Served with nutmeg-dusted fries that somehow steal the show.

Desserts:

• Sticky Toffee Date Pudding – Not cloying, not heavy — just the right amount of gula melaka, cold cream, and a crumble for contrast.

• Caramelised Apple & Blackberry Crumble with Vanilla Custard – Apples cooked down twice, blackberries reduced to jam, custard so velvety it could almost speak. Comfort food, elevated.

A Space That Feels Like Somewhere Else

The moment you step into Carnaby, it’s clear this isn’t just a restaurant — it’s a quiet ode to London. Inspired by the iconic Carnaby Street, the space channels industrial chic with warm woods, deep leathers, and British pop accents. There’s a comforting blend of nostalgia and modernity: Beatles-era posters, understated lighting, and the kind of ambiance that makes you want to linger longer than you planned.

It’s casual, but thoughtful. A place where hearty roasts meet good conversation, and a Bloody Mary isn’t just brunch — it’s a mood.

A Chef’s Kitchen, A London State of Mind

Carnaby isn’t trying to reinvent British food — it’s just doing it right. From house-made gravies to carefully rendered beef fat and double-cooked apples, everything reflects a respect for process.

There’s even a cocktail aged on crumble. Another kissed with gochujang. And somehow, it all fits — British bones with Southeast Asian rhythm.

Most dishes are made from scratch — including house ketchups, butters, and gravies — because Chef Adam believes knowing exactly what goes in is how you make food that feels like home.

The Kind of Place You Come Back To

You might come for the roast. You’ll stay for the crumble. But what lingers is the feeling — of care, of craft, of a chef who still makes food the way he would at home. Carnaby is what happens when British comfort meets Singapore soul.

And that, we think, is worth returning for.