It’s panda-mania at Somerset’s new 5:59+ Cafe & Bistro with Sichuan-inspired western food, mala coffee
What’s the first thing that pops into your head when you think of Chengdu?
Pandas, of course!
That’s exactly the spirit behind the new 5:59+ Cafe & Bistro at Somerset — Chengdu’s cult-favourite western-dining spot.
Since its launch in 2019, the brand has been melting hearts with its ultra-cute panda-themed creations, laced with that signature Sichuan spice.
Today, 5:59+ Cafe & Bistro has built a devoted following, earning the title of Chengdu’s top-rated western restaurant — an impressive feat for a brand with just five outlets across China.
And it has now arrived on the global stage with its Singapore debut at 313@Somerset.
To mark the occasion, 5:59+ Cafe & Bistro is rolling out a series of promotions that’ll run through to November 8.
From November 1 to 4, diners can enjoy 40% off its signature steaks. Take your pick from the Szechuan pepper steak (U.P. S$39), 150-day grain-fed angus sirloin steak (U.P. S$39), or 150-day grain-fed angus rib-eye steak (U.P. S$42).
The deal then continues with 30% off from November 5 to 8.
Beyond its whimsical panda-shaped dishes, 5:59+ Cafe & Bistro is known for its stylish urban-garden-like ambience, too — a space defined by lush greenery and warm wooden tones, that offers a calming retreat from the bustle of Somerset.
What to expect at 5:59+ Cafe & Bistro
Right off the bat, the old Chengdu mala coffee (S$9.80) immediately caught our attention — an eccentric creation we’ve not seen before.
The latte is topped with dried chilli, star anise, and an aromatic mix of spices. Meanwhile, a panda-shaped marshmallow on the side adds a playful touch, as well as a welcome dose of sweetness.
Wondering how to tackle it? You can sip it straight from the cup or through a straw — though we’d suggest the latter to ease into the heat, without being overwhelmed by the spice.
If you’re after something lighter, then go for the picture-perfect Bamboo milk tea (S$9.80).
Topped with a fluffy cloud of whipped cream and a panda-shaped candy, it’s a classic, foolproof classic that you can’t go wrong with.
Other interesting dishes on the menu include the mala beef tongue (S$26), braised in a housemade Sichuan herbal marinade accented with balsamic and peppercorn.
To our surprise, this was easily our favourite among all the dishes we had. The tongue is tender with just the right amount of bite, and carries a rich, beefy profile.
The heat was more restrained than expected, leaning towards a warm, peppery finish — and frankly, we preferred it this way.
If pizza is your love language, the Mala Hot Pot pizza (S$27) is sure to pique your curiosity.
It brings together an unconventional mix of beef tripe, cordyceps flowers, mushrooms, and mozzarella atop its housemade pizza dough.
It doesn’t quite measure up to Singapore’s more artisanal pizza joints — the crust lacked that ideal fluffiness and the inventive toppings didn’t quite meld as well as we’d hoped.
Still, it’s a creative and intriguing twist that venturesome foodies might appreciate.
Then there’s the D24 durian pizza (S$29), which sparked mixed reactions at our table.
A sweet-and-savoury fusion, it can be a hit or miss depending on your palate.
But as a huge durian enthusiast, I found it spot-on — rich, but not too overpowering, though the portion is certainly best for sharing.
The desserts here are equally meticulous in presentation, as in the creamy panda mousse cake (S$14) that’s crafted adorably like a panda.
Visually, it’s a delight, but the taste didn’t quite fully win us over — the mousse-to-sponge ratio felt off and leaned too sweet for our liking.
That said, it’s surely a fun and ‘gram-worthy indulgence for those with a serious sweet tooth!
This was a hosted tasting.
For more ideas on what to eat, check out Joo Chiat’s new focaccia sandwich shop and the new seasonal menu at omakase spot Ki-sho.
Tues 11.30am - 10pm
Wed 11.30am - 10pm
Thurs 11.30am - 10pm
Fri 11.30am - 11pm
Sat 10.30am - 11pm
Sun 10.30am - 10pm
- Somerset
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
Read more stories from this writer.
