Seroja

Opened by Klang-born chef Kevin Wong, Seroja celebrates Nusantara cuisine of the Malay archipelago and earned a Michelin star within roughly a year of opening. It was promoted to two Michelin stars in the Michelin Guide Singapore 2026. It has since become one of Singapore's most decorated modern restaurants, ranking on Asia's 50 Best Restaurants list (No. 31 in 2024 and No. 40 in 2025) and holding a Michelin Green Star for its sustainability practices. The restaurant sits at 7 Fraser Street inside the Duo Galleria near Bugis.

The reason to note Seroja for a non-alcoholic directory is its dedicated zero-proof pairing, offered at around S$148 as an alternative to the wine flight alongside the S$288++ Nusantara menu. The pairing is deliberately low-waste, drawing on fruit and vegetable scraps that the kitchen would otherwise throw away, and this circular approach is directly tied to the restaurant's Michelin Green Star.

Standout non-alcoholic serves include an infusion of chestnut, watercress and lotus root aged in an apple-wood barrel, which leans earthy and savoury, and a brighter pomegranate, mulberries and curry-leaf blend that carries Indian-spice notes. Because the drinks are house-made infusions built around the menu rather than bottled products, there are no commercial zero-proof brands to list; the program's strength is its kitchen-driven, ingredient-forward composition.

Seroja is a booking-led fine-dining room, open for dinner Tuesday through Saturday and for lunch on Fridays and Saturdays, with reservations handled through its website. It suits diners who want a serious, chef-composed non-alcoholic pairing rather than a walk-in cocktail bar.

The restaurant exists because of a decision Kevin Wong made about whose food he was cooking. He worked in fine dining in France, the United States and Singapore for the better part of a decade, rising to head chef at Meta, and told The Peak Magazine that those cuisines were something he learned as part of a career but could not connect with, because they were not part of his DNA. Seroja — Malay for lotus flower — is what he built instead, focused on Singaporean, Malaysian and Indonesian cooking across the Malay Archipelago.

That origin explains the drinks. A kitchen working with tamarind, coconut, pandan, curry leaf, kaffir lime and fermented pastes has a deep pantry of non-alcoholic flavour to draw on, and the pairing uses trimmings from that same pantry rather than buying in bottled substitutes. The apple-wood-barrel infusion of chestnut, watercress and lotus root is a savoury, tannic drink of a kind the zero-proof market simply does not sell; the pomegranate, mulberry and curry-leaf blend does the sweet-against-savoury work a wine pairing would hand to an off-dry white.

The low-waste method is not a marketing line either — it is the practice the Michelin Green Star recognises, and it is unusual to see it applied to the drinks list rather than only the kitchen. The room seats 24 inside Duo Galleria, interiors shaped after the islands of the archipelago, with serving ware made by regional craftsmen. Booking is effectively mandatory.