Tiffany & Co. will officially open its first Blue Box Café in Singapore on 15 July 2026, bringing the luxury jeweller’s signature dining concept to the third floor of its flagship boutique at ION Orchard. Designed to immerse guests in the world of Tiffany, the new café combines the House’s iconic elegance with a thoughtfully curated culinary experience.
For its Singapore debut, Tiffany & Co. has partnered with acclaimed chef Julien Royer, the Chef Owner of the three Michelin starred Odette and its sister neo brasserie Claudine, to create a menu that blends American inspiration with classic French cuisine while incorporating familiar Singaporean flavours and ingredients. The result is a dining experience that spans breakfast, afternoon tea and an all-day menu, reflecting both Royer’s culinary philosophy and Tiffany & Co.’s commitment to timeless elegance and modern sophistication.
A highlight of the café is its interpretation of the iconic “Breakfast at Tiffany’s” experience. Served on a two-tier silver stand, the breakfast menu features seasonal fruits, homemade granola, freshly baked viennoiseries and baguettes accompanied by Beillevaire butter and house made jams. Guests can also enjoy smoked trout alongside Chef Royer’s signature Oeuf à la Coque, featuring Japanese Oita eggs topped with Oscietra caviar for an elevated take on the classic soft-boiled egg.
The afternoon tea experience, aptly named “Tea at Tiffany’s”, is presented on Tiffany & Co.’s signature three tier stand and showcases an elegant selection of savoury and sweet creations. The menu includes refined tea sandwiches such as a Croque Madame with aged Comté cheese and light Béchamel sauce wrapped in filo pastry, potato millefeuille with caviar and crème fraîche, and a wagyu cecina roll with black truffle. The dessert selection blends French pastry traditions with local flavours through creations including pandan chouquette, calamansi tartelette with confit calamansi and Vanuatu vanilla flan feuilleté.
The all-day dining menu offers a range of dishes inspired by both international and local culinary traditions. Among the standout creations is Chef Royer’s Confit Yellow Chicken, his interpretation of Singapore’s beloved chicken rice. The dish features Niigata rice cooked in a claypot until crisp at the base and finished with crispy chicken skin and an Asian inspired sake and seaweed beurre blanc Albufera sauce.
Another notable offering is the Alaskan Spot Prawn Dumpling, a delicate reimagining of ravioli complemented by a richly flavoured prawn noodle broth made using Obsiblue prawns. Guests looking for a classic café favourite can also enjoy the Tiffany & Co. Burger, prepared with a soft potato brioche bun, a proprietary blend of Wagyu and Angus beef, fresh tomatoes, lettuce and the café’s signature burger sauce.
Chef Royer’s signature dishes also make an appearance on the menu, including the Heirloom Beetroots, which combines salt roasted beetroots with crunchy almonds, peppery arugula oil and fresh goat’s cheese.
Dessert lovers can round off their meal with creations that draw inspiration from both American and French classics. Highlights include the SniX, Chef Royer’s tribute to his favourite American chocolate bars featuring layers of chocolate and salted caramel, and the Tiffany Island, a refined interpretation of the traditional French Île Flottante featuring smoky Vanuatu vanilla, vanilla cream enclosed in meringue and served atop fragrant orange blossom water.
