Humpback at Bukit Pasoh celebrates 10 years with a new menu

It’s not everyday that a local restaurant in Singapore celebrates the turn of a decade, especially with rising rent, falling customer numbers, and the overall climate of the local F&B scene.

But Humpback at Bukit Pasoh appears to buck the trend, introducing not just a new look in 2023, but also a new menu in August to coincide with its 10th anniversary. 

It’s been quite a while since I visited the casual seafood bistro. I had always known it to be a must-go if you love oysters — it has all-day Happy-Hour oysters from S$2 on Mondays and public holidays, and till 7pm other days — and I’m glad to see that hasn’t changed.

It may have a rotating selection of fresh oysters, but one of its mainstays is from Hama Hama Oyster Company, a family-run farm in Washington State, US. 

Even if you don’t make it to Happy Hour for the oysters, the oysters’ starting price of S$6 per piece isn’t a bad deal at all.

If you’re like me and haven’t visited in a bit, its new menu (and updated interiors) is reason enough.

It swapped its casual, wooden-finish with predominantly high-chair seating, for a classier, elegant look, with a more muted palette of grey and (what it calls) seaweed-green. 

Our take on Humpback Singapore’s menu

It’s been years since I last dined here, but I somehow recognise some favourites that have stayed on, such as its charred hispi cabbage (S$17), a wedge salad for sharing that’s now with a glorious umami anchovy-gochujang sauce.

Classics aside, it has recently introduced a small raw fish section, in line with its seafood focus. This includes spicy tuna, egg yolk, seaweed (S$14) and a hamachi, ponzu, green chilli (S$12) for now.

The spicy tuna is well-marinated, with just the right amount of kick and zest that makes me forget that I’m not a big fan of tuna in the first place. 

The seaweed strips to wrap your fish with is a nice touch, though it gets soggy after it sits for too long, and is a tad too small to contain the tuna chunks. Perhaps seaweed rice paper crisps would be a better vessel. 

Other standouts for us that evening included the short neck clams (S$26), which came with chilli crisp and fried shallots. The clams were juicy, fresh, and cooked just-right.

The creamy chilli crisp-imbued sauce was downright delicious, and affirmed my decision to order the fluffy shokupan (S$10) with seaweed butter, because that was just the right thing to mop all of that extra sauce up with.

To wrap up the seafood meal, we dig into the crab pasta (S$28) with zucchini, chilli oil, and garlic. This is a signature that was introduced in 2024, but was so well-loved Humpback brought it back with a different pasta type.

While I haven’t had the luxury of tasting its previous iteration, this was memorable enough, thanks to the al dente mafaldine strands, subtle crustacean briney-ness of the pasta, and chunky crab bits.

In fact, the crab was so chunky that it slipped through the slick surface of the mafaldine strands and ended up mostly at the bottom of the dish. It’s not a bad thing at all, just that you need to remember to ration your crab as you work your way through the pasta, else you’ll end up like me — with no pasta and a lot of crab chunks left.

Humpback’s seafood plates are clearly where it shines, but if you’re the type of diner that prefers to intersperse all of that seafood with some meat, there are items such as a beef cheek ragu rigatoni (S$32), steak tartare toast (S$23), and tenderloin steak frites (S$42) to break the monotony.

Its desserts, too, shouldn’t be skipped over — we fell hook, line, and sinker for the warm chocolate cake (S$14) with sea salt. The cake was moist, not-too-sweet, and decadently chocolatey.

If you’re still craving for more, its sister concepts Live Twice and Gibson, both cocktail bars, are all within the same building: The Japanese-inspired Live Twice is a mere few steps away, while Gibson, which resembles a vintage cocktail saloon, is a floor up. 

Both cocktail bars have also just launched new drink menus, under the watchful eyes of Jigger and Pony’s creative director Uno Jang, who was also recently named the Altos Bartender’s Bartender for the year in the lead-up to the World’s 50 Best Bars 2025. 

So, if you have some energy in you to do a bar hop (or two) following dinner, you know where to go.

This was a hosted tasting.

For more reads, check out our latest article on Wong Fu Fu’s newest collaboration.