The FEEEEED ME! Guide: How Our Omakase Works and What Might Land on Your Table

Our food menu gives its omakase three lines and no more. In full, as printed:

FEEEEED ME!
A.K.A. OMAKASE MIN. 2 GUESTS
a series of dishes selected by the chefs, feel free to add on

That is the entire published specification. Everything else you have read about it — including everything below — is somebody explaining it, and this post will keep the two apart. Where a line is quoted from the menu we will say so. Where it is our own account of how the format behaves, we will say that too.

This is the mechanics post. Whether a chef’s-choice menu is worth handing your evening to at all is a separate argument, and we made it in omakase in Singapore without the scary bill.

The clause that changes what this is

Read the third line again: feel free to add on.

Four words, easy to skim, and they move the format into a different category. In the strict Japanese sense, omakase means entrusting the meal to the chef — you surrender the choosing, and in a lot of rooms you also surrender the option to intervene. The progression is the progression.

Ours is not built that way, and the menu says so on its own initiative. FEEEEED ME! is a floor, not a locked sequence. You hand over the selecting; you keep the adding. That is a meaningfully weaker form of entrusting than the word omakase usually implies, and we would rather say it plainly than let the borrowed word do work it has not earned.

It has one practical consequence worth planning around, which we will come back to below: do not spend your whole appetite in the first order.

Minimum two guests, and why

The menu states the minimum: MIN. 2 GUESTS. It does not explain it, so this part is ours.

Almost everything we cook is built to be put in the middle of a table. The mezze arrive as things to dig into, the grilled plates are cut to share, and the pleasure of the format is a table reaching across itself for two hours. A single-guest chef’s-choice menu would mean either portioning shared plates down into solo servings — which changes the dishes — or narrowing the range until it stops being a tour of the kitchen.

So the minimum is a structural fact about the food rather than a booking policy dressed up as one. If you are eating alone, the a la carte menu is genuinely the better route, and the mezze section is where we would start.

What might land on your table

We cannot publish a fixed list, and any restaurant that publishes one while calling it omakase has quietly stopped doing omakase. What we can tell you is where the chefs are choosing from, because the menu is public.

The kitchen runs four sections. Mezze is ten items, mostly dips and small cold things designed to be eaten with pita off the charcoal. Small plates is where the salads, the burrata and the lamb tartare sit. Biggies is the grill: whole spatchcocked chicken, pork collar, lamb rump, seabass, and two cuts of beef. Sweet endings is three desserts.

A FEEEEED ME! table is drawn across those sections, and in practice it moves the way an a la carte order would if somebody who knew the menu were ordering for you: cold and sharp things first, the fire in the middle, something sweet at the end. What you should not expect is a fixed number of courses announced in advance, or the same table twice.

Two honest notes on that. First, some things on the grill take real time — the menu itself labels the Lebanese charcoal chicken (45MINS OF LOVING), which is the printed running time of one dish, not a queue. Charcoal is slow in ways a pan is not. Second, if there is a dish you have come specifically for — and for a lot of tables that is the Brussel sprouts — say so when you order rather than hoping. The chefs are selecting, not guessing what you were hoping for.

What it costs, and why we will not tell you here

Our Hamilton Road food menu prints no prices. Not for FEEEEED ME!, not for anything else on it. That is unusual and it is deliberate, and it means this blog cannot give you a per-head figure without inventing one, which we do not do.

What we can do is point you at the two honest routes. Ask when you book — the number is on the location page and the team will tell you. Or read what dinner at Habibi-san actually costs, which walks through ordering strategies by budget rather than pretending a printed price exists.

One clarification while we are on the subject, because the two get conflated. Li’l Habibi, our smaller room at 55 Haji Lane, runs its own version and it is not the same thing. Different spelling on the menu — FEED ME, not FEEEEED ME! — different kitchen, different dishes, and unlike Hamilton Road that menu does print numbers: 72 per head, minimum two people, with a tax line of 10% service charge plus 9% GST. Hamilton Road’s menu carries a different tax line entirely: Prices subjected to 10% service charge. No G.S.T. Woohoo! Two venues, two formats, two tax treatments. Do not price one from the other.

How to order around a menu you do not control

• Hold back some appetite. This is the whole consequence of feel free to add on. Let the first few plates land, see the shape of the table, then add the one or two things you would have been sorry to miss. A table that orders FEEEEED ME! plus six extras up front has taken the one flexible thing about the format and thrown it away.
• Say the hard nos at the start. Not preferences — actual exclusions. The menu asks you to let us know if you have any dietary restrictions or food allergies, and on a chef’s-choice menu that request is doing much more work than it does a la carte, because you will not see the dish list in advance.
• Drink alongside rather than in advance. You do not know what is coming, so a bottle chosen to match a specific dish is a bet. The drinks list and the wine list are both easier to work through by the glass on this format.
• Do not treat it as the cheap route or the expensive route. It is neither by design. It is the route where you stop deciding.

Booking it

FEEEEED ME! is ordered at the table, not booked as a separate ticket — you reserve a table like anyone else and tell us on the night. Two guests minimum, as above. Worth flagging at the point of booking if your party is large or your restrictions are serious, because both change how the kitchen plans.

We are at 29 Hamilton Road in Jalan Besar, Tuesday to Sunday, 5pm to 11pm, with brunch on Saturday and Sunday from 11am to 2.30pm. Mondays we are shut, and getting here is easier than the address suggests. We serve pork and alcohol, so we are not halal; the rest of the practical questions are in the FAQ.

If you would rather keep control of the order, the ordering guide is the post for you, and how the two cuisines actually fit explains what the chefs are balancing when they choose for you. The wider picture of Japanese dining in Singapore sits in the full guide. When you are ready, book a table — and have a look at the room first if you want to know what you are walking into.