Chatterbox Café Resorts World Sentosa

Buttery, flaky barramundi fillet in a tangy sweet & sour Peranakan style curry.

Crispy sea perch served with Chef's homemade soy sauce packed with familiar, comforting local flavours.

Tender garoupa fillet wok tossed in your choice of tangy sweet & sour or fragrant ginger and green onion sauce

Prawns are deep-fried to a golden crisp, coated in a creamy lemon mayo sauce with a touch of localizing.

Double-fried tiger prawns with curry leaves, a lemon butter sauce and some chilli pad heat.

Tiger Prawns are wok-fried with our homemade sambal.

Prawns are wok-fried in the local way with the iconic chilli sauce that is thick, sweet and tangy with a spicy kick that is more wholesome when you dip them with the Chinese fried buns!

Caramelised palm sugar sauce coating the prawns with bold flavour and wok-fired aroma.

Specially reared chickens for plumper, juicier meat, slowly steamed till tender. Served boneless with fragrant jasmine rice, and soup nourished with chicken essence and aromatics. Accompanied by homemade chilli sauce, ginger purée, and dark soya sauce.

Refreshing and tangy salad with humble beginnings as a pushcart hawker dish. A nostalgic toss-up of fruits and vegetables in a sweet prawn paste with peanuts and deep-fried cucur udang (prawn fritters).

Loaded with Boston lobster, quail eggs, fish cake, thick vermicelli noodles and dried beancurd, served in a flavoursome coconut broth of spices and fresh coconut milk.

A true Singaporean classic. Sri Lankan mud crab in a mildly spicy, tangy chilli-tomato sauce - perfectly paired with mini mantous to soak up every drop.

Rich in wok hei and comforting, velvety smooth Hor Fun (flat rice noodles) and beef slices stir-fried to a perfectly charred flavour, simmered in a luscious, black bean gravy - a local favourite.

Umami-rich stir fry combining fresh prawns, squid, pork belly, eggs, bean sprouts and chives with thick bee hoon (rice vermicelli) and yellow noodles. Simmered in homemade seafood broth, this dish is a seafood-lover's must-have.

Stewed low and slow in a heady herbal broth

Coconut, Coconut Milk, Azuki Red Beans, Chin Chow

Coconut Milk, Coffee, Crushed Coffee Bits

Coconut milk, Peanut Butter, Crushed Peanuts, Azuki Red Beans

Choice of Lychee or Peach

Fresh coconut juice served in shell

Freshly squeezed calamansi with homemade plum syrup

A tropical blend of peach and yuzu, lifted by the bold tartness of tamarind

Still or Sparkling (750ml)

Caramelised palm sugar sauce coating the prawns with bold flavour and wok-fired aroma

Buttery, flaky barramundi filet in a tangy sweet & sour Peranakan-style curry.

This umami-rich, flavourful stirfry combines fresh, succulent prawns, squid, pork belly, eggs, bean sprouts and chives with bee hoon (rice vermicelli) and yellow noodles. Simmered over high heat in rich, homemade seafood broth, this dish is a seafood-lover's must-have.

One of our most beloved local dishes, its name literally means "stir-fried rice noodles". Flat rice noodles (Kway Teow), succulent Vannamei prawns, juicy cockles, fishcake, vegetables, egg, and sweet soy sauce are made whole in a fiery wok - the perfect balance of savoury, and sweet.

A sweet signature over 50 years and counting. Twin scoops of coconut ice cream encased in a coconut husk finished with crunchy walnuts and tropical fruits. Item contains nuts

This is a distinctive Southeast Asian heritage dessert that spells familianty and comfort amongst locals (this dessert dates back to the 12th century!). Beat the heat in Singapore with a cold, sweet treat with rich coconut flavours with gula melaka (palm sugar) and topped generously with attap chee (sweet, translucent, gelatinous balls), green rice flour jelly and kidney beans.

Crafted daily in store with cherished recipes handed down through generations, our Peranakan kuens are love letters to our local roots. These confections delight as treats that showcase the melting pot culture of Singapore's heritage cuisine. Enjoy your tea breaks with 4 types of kuchs, perfect to share between 2 to 3 people, item contains wheat.

Gin infused with Chill, vanilla, cinnamon, lemon and banana, served with house tonic

Coconut milk, Peanut Butter, Crushed Peanuts, Azuki Red Beans

A tropical blend of peach and yuzu, lifted by the bold tartness of tamarind

Fruity and floral nose, white peach, apricot and elderflower

It is characterised by its special aroma of green apple and ripe citrus notes

Ripe, fresh red fruit characters matched with appealing, slight savoury French oak aromatics

Intense, complex and elegant with citrus notes, passion fruit and green pepper aroma

Sweet aromas of black berries and cherries, with confiture overtones and a suggestion of vanilla

Ripe berry flavours are matched with a lovely soft mouthfeel and fine silky tannins

Aromas of red fruit, such as raspberries and strawberries, intermingled with spicy notes and vanilla

Elegant, well-textured yet light, with a slight crisp, mineral finish

Exquisite soft sweetness, sharp and firm acidity

This unfiltered craft beer celebrates finesse and elegance, showcasing a soft delicate malt profile with a balanced noble hop aroma to create a refreshing and crushable beer

This dish is perfect for those who enjoy a taste of everything! A delightful combination of fragrant rice, wok-fried chicken, fried egg, spicy sambal prawns, fried chicken wings, homemade sambal belachan, and prawn crackers.

This umami-rich, flavourful stirfry combines fresh, succulent prawns, squid, pork belly, eggs, bean sprouts and chives with bee hoon (rice vermicelli) and yellow noodles. Simmered over high heat in rich, homemade seafood broth, this dish is a seafood-lover's must-have.

A dish that is both rich in wok hei (breath of the wok) and comforting, velvety smooth Hor Fun (flat rice noodles) and beef slices are stir-fried to a perfectly charred flavour, and simmered in a luscious black bean gravy - a local favourite.

One of our most beloved local dishes, its name literally means "stir-fried rice noodles". Flat rice noodles (Kway Teow), succulent Vannamei prawns, juicy cockles, fish cake, vegetables, egg, and sweet soy sauce are made whole in a fiery wok - the perfect balance of savoury and sweet.

This crowd-pleaser is loaded with whole Boston lobster claw, quail eggs, fish cake, thick vermicelli noodles and dried beancurd, served in a flavoursome coconut broth of spices and fresh coconut milk.

Rice vermicelli braised in an umami seafood broth, with abalone, assorted seafood and vegetables lending a touch of luxe to a dish created for comfort.

Vodka, plum syrup, fresh calamansi, sour plum, Angostura bitters

Gin infused with American Ginseng, ginger, lemongrass and earl grey. Served with Fever Tree Tonic Water

Calamansi, mango, sparkling wine

Gin infused with Chill, vanilla, cinnamon, lemon and banana, served with house tonic

Lemongrass and juniper berries. Paired with Fever-Tree Indian tonic

Dehydrated orange and lemon peel. Paired with house tonic

Cucumber ribbon and rose buds. Paired with Fever-Tree Indian tonic

French Rose, Cranberry and Hibiscus, which is a caffeine-free, alcohol-free floral rose tea with smooth acidity and fruitiness

A celebrated icon of Singapore's culinary legacy, chilli crab is said to have been created in the 1950s, when stir-fried crab got a bold twist - tomato and chilli sauce were used instead of plain seasoning, resulting in a sweet, spicy, and tangy flavour that quickly won people over. Over time, the dish evolved with the addition of fresh tomatoes, garlic, ginger, egg ribbons, and chillies, creating a richer sauce. Despite its name, chilli crab isn't overly spicy - it's all about that perfect balance of sweet, savoury, and just the right amount of heat. Don't forget the mini mantous - perfect for soaking up every drop of the bold, flavour-packed gravy.

Perfect for soaking up every drop of the bold, flavour-packed gravy.

Crafted daily in-store with cherished recipes handed down through generations, our Peranakan kuehs are love letters to our local culture. These confections delight as treats that showcase the melting pot culture of Singapore's heritage cuisine.

A sweet signature of 50 years and counting. Twin scoops of coconut ice cream encased in a coconut husk, finished with crunchy walnuts and tropical fruits.

Homemade soy pandan gelato, paired with pandan chiffon cake and coconut crumble.

A distinctive Southeast Asian dessert that spells familiarity amongst locals. Beat the heat in Singapore with a cold, sweet treat with rich coconut flavours with palm sugar and topped generously with attap chee (sweet, translucent, gelatinous balls), green rice flour jelly and kidney beans.

A sweet, savoury and sticky bowl of mung bean soup served with "youtiao" (Chinese dough fritters) dippers.

Also known as Tang Yuan, this is a dish that symbolises harmony and reunion. Sweeten your feast with chewy rice balls with fillings that is served with the choice of sweet ginger broth or choose to have them tossed with crushed peanuts for a wholesome ending to your meal.

A refreshingly sweet and floral concoction made with barley, snowfungus and lotus seeds.

Coconut milk and rose syrup coated with mini sago pearls that is light in flavour and beautifully pink.

A golden-baked tapioca cake with pandan, coconut milk and butter and drizzled with gula melaka syrup before serving.

A comforting dish filled with our local spices, chicken, potatoes, ladyfingers and eggplant. A special blend of Peranakan-style coconut curry gravy reminds us of mum's cooking.

A Hainanese classic, this dish is the perfect East meets West dish that is loved by the young and the old. Kurobuta pork is breaded, deep-fried and served with a thick curry gravy and braised dark sauce brimming with wholesome flavour. This is a treat for the soul.

A bowl that nourishes both belly and soul, our Bak Kut Teh is stewed low and slow in a heady herbal broth with pork ribs and served with deep-fried dough fritters.

A classic redefined - Kurobuta pork is deep-fried and wok-tossed in a vibrant sweet and sour glaze.

Pork belly simmered in a soy-based broth with sweet preserved vegetables - umami-rich and comforting.

Tender beef stir-fried with your choice of fragrant ginger and onion or bold black pepper and garlic.

Stir fried with Garlic/Poached with Oyster Sauce

A Hainanese classic that comes available in meatless option! 'Meat' fillet is breaded, deep-fried and served with a thick curry gravy and braised dark sauce brimming with wholesome flavour.