Offsite: New cosy cafe at Beauty World, with loaded sourdough sarnies & unique drinks

What we had at Offsite

The fish otah Melt (S$19) is an item that many people head to Offsite for. It started out as a weekend-only treat, but it has become so popular that the team has now made it a daily fixture.

I came in with high expectations — after all, I’ve had a similar sandwich elsewhere that absolutely wowed me. 

Offsite’s version was pretty dang good as well. It brings together a chunky slab of gently spiced otah, melted cheese, and cucumber slices, all hugged by two sturdy, yet not overly chewy, sourdough slices.

This deeply satisfying combo made it all too easy to demolish the sandwich, though it does feel slightly dry toward the end.

You can also look forward to other enticing options, such as the newly launched sukiyaki beef (S$21) and umami pork (S$18) with pork collar, kimchi nori butter, and sesame shredded cabbage.

Another must-try is the handmade dumplings (S$12) with juicy pork stuffing, drenched in peanut sauce and a mala-like chilli oil.

Here’s a tip: Baste the morsels with the chilli oil once more before eating — ours had settled to the bottom of the bowl by the time the dish arrived. 

That extra splash really helps to elevate every bite, giving just the lovely hit of numbing spice and rich peanut flavour. 

If you only have xiao la tolerance (“small” spice), like I do, it’s completely manageable. And my dining companion clearly agreed — she couldn’t stop reaching for more.

We also tried the pork collar (S$20), served with a yuzu kosho vinaigrette and thinly sliced leeks. 

The meat used to be paired with gochujang (Korean red chilli paste), but the team has recently swapped it out as the Korean dressing came across a little too cloying.

This dish reminds me somewhat of a Peking duck: Savoury protein, together with a punchy sauce and green onions, sans the crepe skin. 

Stack it all in one bite, and the citrusy yuzu kosho vinaigrette shines — its tangy, refreshing zing complements the pork collar nicely. 

Our only gripe? Some pieces were drier than others, owing perhaps to the luck of the cut. Nonetheless, it’s a great sharing dish to have on the table.

Besides the nosh at Offsite, its one-of-a-kind beverages deserves a special mention, too. The line-up includes an iced winter melon plum americano (S$8), osmanthus latte (S$9), and even a black sesame matcha (S$9).

We eventually settled on the iced sea salt mocha (S$9) and the iced guava matcha (S$9). 

For those who enjoy a sweet-and-salty blend, the sea salt mocha — a chocolatey latte topped with velvety sea salt foam — makes for a satisfying pick-me-up.

Meanwhile, the bold and provocative guava matcha might be a hit or miss — but hear me out. 

As a huge fan of the fruit itself, I was pleasantly surprised by this unique concoction: The guava flavour hits more prominently at first, followed by the earthy matcha profile rounding things out. 

In comparison to the ever-popular strawberry matcha (S$9), the guava version isn’t as sweetened and feels far less sinful.  

Bits of guava in the puree add texture, which might throw some people off — my dining companion included. Still, it’s a fun, unexpected twist on the typical matcha latte.

For those in the west looking for a laidback spot for coffee — maybe even with a book to enjoy — Offsite is definitely worth a visit. 

For more ideas on what to eat in the west, check out the viral hawker pasta stall at Clementi and our Beauty World food guide.