Enjoy Maxwell Reserve’s 50% Off Signature Treat Menu, Dining in a 100-Year-Old Hotel

Stepping into The Maxwell Reserve Singapore feels like entering a private museum with a carefully preserved chapter of history.

Housed within a majestic century-old colonial building in Tanjong Pagar, this Autograph Collection hotel is a destination where every corridor tells a story, adorned with museum-quality artefacts and family heirlooms dating back to 1709. This unique backdrop sets the stage for a dining experience that is equally captivating, courtesy of its two in-house restaurants: Cultivate and Isabel Brasserie, with vastly different concepts.

Cultivate is positioned as a sanctuary for mindful eating. The restaurant is focused on plant-based cuisine, and it is reportedly Singapore’s only vegan establishment that is also GMO and gluten free.

The setting, a cosy library brimming with books, instills a sense of calm.

We started with the Caviart ($35), an innovative creation that challenges perceptions.

The dish features delicate Caviaroli pearls, a plant-based alternative made from Arbequina olive oil that delivers a satisfying pop like bubble tea pearls. Served with gluten-free biscuits and vegan coconut yoghurt, the trio of pearls, including varieties infused with wasabi mango and aged balsamic, offering bursts of flavour. While presented like caviar, it does not taste like caviar and is more of a fun dish that is great as a conversation starter.

Next, we savoured the Classic Hummus with Za’atar & Orange Oil ($19). The hummus was smooth and rich, with a fragrant hint of citrus from the orange oil. It comes paired with crispy gluten-free flatbread.

For main, we were presented with the Whole Roasted Portobello Mushroom ($29). Served on a creamy butterbean mash with sun-dried tomatoes and sumac, the mushroom was earthy and flavourful, proving that plant-based dining can be comforting and lush.

A short stroll through the hotel’s art-filled lobby transports you to another world at Isabel Brasserie. Designed by Jacques Garcia, the space is a sensual ode to femininity and French glamour, with plush red velvets, hand-painted wallpaper, and a pink onyx bar.

The menu is a celebration of brasserie classics, executed with finesse.

We started with the Norwegian Fjord Trout Tartare with Burnt Butter & Almond ($29).

The clean, fresh flavour of the trout was well accentuated by the nutty depth of burnt butter and the subtle crunch of almonds. Love the presentation and the clean notes.

For the main course, we had the Harissa Marinated Beef Sirloin with Pepper & Lemon Sauce ($39). The harissa provided a smoky, spicy kick that was well tempered by the bright, zesty pepper and lemon sauce.

We concluded the meal with the Fresh Canadian Blueberry, Almond & Lemon Cake ($14) and a gluten-free, vegan cake from Cultivate.

The culinary directions for both restaurants come from Executive Chef Ganesh, whose 19-year career spans Michelin-starred kitchens globally. While they present different concepts, both fundamentally present modern fusion dishes that will appeal to most palates.

The Signature Treat at Maxwell Reserve

For those looking to explore, The Maxwell Reserve is currently running an attractive promotion.

For a limited time, diners can enjoy 50% off one signature dish with every main course ordered at either Cultivate or Isabel Brasserie, with cross-ordering encouraged.

Furthermore, throughout December, a complimentary glass of house Prosecco or a signature organic juice is offered with every main course.

What we really like about dining at The Maxwell Reserve is the ambiance.

Beyond just a meal when you dine at any of their in-house restaurants, it provides a holistic experience where the grandeur of the past meets the innovative spirit of modern fusion dining. Worth visiting just to capitalise on this promotion, especially during the year-end festive period for a special treat.

The Maxwell Reserve Singapore, Autograph Collection

Address: 2 Cook Street, Singapore 078857

Operating Hours

ISABEL BRASSERIE

Lunch: 12:00 PM to 5:00 PM
Dinner: 5:00 PM to 11:00 PM
High Tea: 1:00 PM to 5:00 PM

CULTIVATE

Lunch: 11:00 AM to 5:00 PM
Dinner: 5:00 PM to 9:00 PM