Live your finance bro dreams at The Margin, a Wall-Street-themed restaurant that’s Muslim-owned!

Is The Wolf of Wall Street your favourite movie? Always imagined yourself as Leo DiCaprio or Matthew McConaughey in the iconic restaurant scene?

Then it’s time to live your dream at The Margin, a restaurant in Jalan Besar that’s inspired by Wall Street!

The Margin is the newest concept by the Forty7 Collections, a group known for its Muslim-friendly concepts, such as popular smokehouse Cherry & Oak, and modern biryani restaurant Cilantro.

How can a restaurant be inspired by trading? 

Basically, it’s like you’re dining on the Wall Street trading floor: The walls are lined with moving stock tickers, and there’s also a screen that’s constantly showing the news. And it houses a functioning trading institution, Top Tier, upstairs, too!

A premium experience

The food here is inspired by South American flavours, with a huge emphasis on the grill.

True to its Wall-Street theme, The Margin serves up some pretty luxurious options, ranging from premium beef cuts to dry-aged fish — but one caveat is that the prices of the mains can be rather steep.

But there are plenty of entrees worth trying, too.

For starters (hehe), the hamachi ceviche (S$28) is one of The Margin’s bestsellers.

This ceviche features dry-aged hamachi, which is doused in a vivacious mango and passion fruit leche de tigre (tiger’s milk, a citrus-based marinade used in traditional ceviche).

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Thanks to the dry-aging, the hamachi is silky, with a bit of firmness to it, and packed with a more concentrated umami. 

But the bright acidity of the tiger’s milk is perfect for cutting through it!

Another crowd-pleaser at The Margin is the grilled queen scallop (S$5 per piece).

Each piece of scallop is plump and juicy, but what sets it apart here is the addictive honey-paprika butter sauce, which is so fragrant and flavourful — we almost ordered seconds of this!

As for the big plates, the highly-recommended beef short ribs (S$55) arrives smoky and luscious.

The black angus short ribs are slow-cooked for 12 hours, and each slice is thick and delectably fatty.

The Margin finishes it with a truffle jus to give it a mild sweetness and truffle aroma to complement the short ribs. 

If you find yourself in need of carbs, The Margin also has paella on its menu — more like a hybrid with claypot rice, than the traditional version, though.

Our choice of claypot “paella” wagyu cubes and foie gras (S$55) looked incredibly tantalising, dotted with pinkish beef cubes and crowned with a glorious slab of foie gras.

This is one exuberant, sumptuous flavour bomb, with succulent wagyu and creamy, decadent foie gras.

That said, the “paella” component of the dish might prove a bit too rich, as the entire ensemble feels a bit too jelak (overly rich). It could also use a bit more socarrat (the crispy, slightly charred layer than forms at the bottom of a paella).

Is The Margin just a gimmick? Not really — it doesn’t abuse its Wall Street theme, and it’s not too on-the-nose about it.

If anything, the food is solid, but the prices can be a bit daunting — probably reserve this for special occasions or when you feel like ballin’ out!

For more ideas on what to eat, read our stories on the ultimate guide to ABC Brickworks Food Centre and the sizzling hot new smash burger spot in Telok Ayer!