WHITE Restaurant is giving its menu a major refresh, rolling out over 50 new and upgraded dishes that put a modern spin on familiar local favourites.
From chilli crab roe creations to upgraded classics and hearty claypot dishes, the refreshed menu reflects a shift towards bolder flavours and more indulgent combinations designed for today’s diners.
Chilli Crab Roe Creations Take Centre Stage
A key highlight of the new lineup is the introduction of chilli crab roe dishes, which add a richer, more umami-forward twist to classic Singapore flavours.
Standout dishes include:
- Claypot Spicy Chilli Crab and Roe Rice – A hearty claypot dish coated in a rich chilli crab sauce packed with crab roe, topped with prawns, scallops and chunks of crab meat. It delivers the essence of chilli crab in a more convenient, fuss-free format.
- Golden Mantou with Spicy Crab Meat and Roe Sauce – Crisp mantou paired with a thick, savoury-spicy crab roe sauce that is ideal for dipping.
- Hot and Sour Prawn and Crab Roe Seafood Tofu Soup – A comforting claypot soup featuring tofu, prawns and scallops in a tangy, slightly spicy broth enriched with crab roe.
Signature White Beehoon Gets An Upgrade
The restaurant’s signature dish, The Original White Beehoon, has also been enhanced with more generous seafood ingredients such as squid, scallops and prawns. It is now served in a warming pot that keeps the broth simmering throughout the meal, allowing diners to enjoy its signature richness from start to finish.
Despite these updates, the broth remains unchanged, still simmered for over eight hours to achieve its signature depth and flavour.
More New And Elevated Dishes To Try
Beyond seafood, the new menu also introduces a wide variety of meat, vegetable and claypot dishes:
- Fragrant Garlic Steamed Prawns with Glass Noodle – Juicy prawns layered over vermicelli that absorbs a rich garlic-infused sauce.
- Danggui-Steamed Cod with Wolfberries – A lighter, herbal dish featuring tender cod with subtle medicinal notes.
- Crispy Nanru Pork Belly – Pork belly marinated in fermented beancurd, deep-fried to achieve a crispy exterior and juicy interior.
- Wok-Fried Beef with Scallion and Double Fungus – A wok hei-forward dish with tender beef and contrasting textures from black and white fungus.
- Claypot Dry-Seared Chicken in Savoury-Spiced Sauce – A rich claypot dish topped with crispy youtiao that soaks up the sauce.
- Sweet and Sour Pork with Golden Potatoes – A refined take on the classic, combining crispy pork with soft potato chunks in a tangy glaze.
Limited-Time 50% Off Selected Dishes
To mark the launch, WHITE Restaurant is offering a limited-time promotion from 30 March to 2 April 2026.
Diners can enjoy 50% off the lower-priced dish when ordering any two dishes from a curated menu of selected new and elevated items. The promotion is available for dine-in across all outlets, while stocks last, and is capped at a maximum of two discounted dishes per table.
