The Food

From the dining culture of Morocco, the food at Tajine uses an amazing mix of spices from the Northern African and Mediterranean region.

Celebrating the Moroccan culture also means that we bring traditional classic and festive dishes within our menu offering. Explore the wide array of vegetable dishes and common meats mainly beef and lamb within the cuisine, along with chicken and seafood. You will find classic key ingredients like preserved lemons, argan oil, olive oil and dried fruits as the base flavours of the dishes. Here at Tajine, we preserve our own lemon peels and mix our own spice blend to create the perfectly balanced flavour we desire. Taste the flavours of starch staples like Batbout Bread, Semolina couscous, and classic pastry pie - Pastillas.

Tajines are the staple of the cuisine, named after the traditional earthenware which meat or fish is slow-cooked within. Friday couscous is a tradition among Moroccans as a day of sharing, so we have decided that every day is a sharing day at Tajine, dishing a beautiful mound of fluffy hand-rolled semolina with house-made bone broth poured over piles of royal meat cuts.

The Méchoui is definitely not to be missed in all Moroccan festivities!
A whole piece of lamb shoulder is slow-cooked for a long time with Ras El Hanout to absolute tenderness and served over a huge pile of Basmati Rice Pilaf and Dried Fruits. It is a dish that is worth sharing and enjoy even just to celebrate the lengths and efforts taken for its long preparation!

Just like the kitchens in Morocco, here at Tajine, we do not handle pork or lard within our restaurant premises.

The Venue

  • “Tajine is about Moroccan food, delightful, flavourful, playful. It's a celebration of life, about Meeting, sharing, laughing around a table. From small dishes to big plates, it's all about sharing a colourful moment of life.”

    Olivier Bendel
    CEO, Deliciae Hospitality Management

  • "... the tajines, which come to the table with their familiar pointy-headed covers, lifted to reveal a satisfying plume of steam and a sizzling, savoury spiced stew of onions, peppers and paprika-infused broth. Our Atlantic monkfish version is milky-soft in texture, with a pleasant bitter-citrus finish from preserved lemon"

    Jaime Ee, The Business Times

  • “Every dish here bursts with flavour thanks to Mediterranean and African influences...”

    Ethan Kan , Tatler Asia

  • “...the anticipation that accompanies novelty is a rush made more exhilarating especially when the experience does not disappoint. Tajine does exactly that, delivering even first-time adventurers the comfort of Moroccan cuisine. The interior showcases the gentle slopes of a temple’s silhouette that design the wall and shape the wine display, emanating a warm, inviting glow from its contours and background. The dim lighting balances out natural light from the adjacent full-length windows, capturing the essence of Morocco’s interior yet open-air living spaces while incorporating the ethnic comforts of Marrakesh, Morocco.”

    Natalie Phua , Robb Report Singapore

  • "All of the meats we tried are fork-tender and incredibly flavourful."

    Stephanie Zheng, Yahoo Life Singapore

  • "They included a lot of different spices in their coctails too, from Ras al Hanout, Sumac, Cardamom and more, so it's quite an interesting variety of flavours that you won't quite get anywhere else."

    Charmaine Phua, Kiss 92FM

  • "Riz au lait (dessert) also hits the spot - a creamy rice pudding that's not too sweet, with just enough bite in the tender rice grains."

    Jaime Ee, The Business Times

  • "... for the rarity and level of quality that you're getting, this is worth us coming back to."

    Natasha & Erwin, @onericeplease