Singapore, never one to rest on its laurels as a culinary capital, now adds a cave to its diverse dining landscape. The Cavern Restaurant (隐石) stands as the city’s first and only dining establishment set within a constructed cave—perhaps its most ambitious concept yet.
Located within the Mandai Wildlife Reserve’s newest attraction, Rainforest Wild Asia, this unique venue is operated by TungLok Group, Singapore’s leading restaurant group, and is set to open its doors on 12 March 2025.
A Meticulously Crafted Grotto Inspired by Sarawak’s UNESCO-listed Mulu Caves
It’s not every day you get to explore a cave, let alone dine in one.
Arriving at the restaurant, I was struck by the authentic recreation of Sarawak’s Mulu caves—dry, thankfully. The soft amber glow of the crystalline lights suspended from the ceiling, instantly captivates. These artful illuminations, mimicking natural cave formations, cast gentle shadows across the 150-seat dining space. No doubt, there’s a distinct sense of otherworldliness here—a feeling quite unlike Singapore. The result is both dramatic in scale yet surprisingly intimate in feeling.
While The Cavern Restaurant forms part of Rainforest Wild Asia’s cave-themed zone, you don’t need to purchase park tickets to enjoy this unique dining venue. According to TungLok Group, they are making this venue available for corporate events and private dinners too.
When Caveman Cuisine Meets Modern Expectations
Aside from the immersive cave setting, the next important question is: how does the menu hold up?
The Cavern Restaurant represents a significant departure from the restaurant group’s traditional focus on Asian cuisine. Instead, Head Chef Sheng Lim, whose previous tenures include stints at JAAN and CÉ LA VI, has crafted an extensive menu of cosmopolitan Western fare. The stone-hewn dining chamber serves as backdrop to dishes with somewhat predictable prehistoric nomenclature – the Caveman’s Meat Skewer, Stone Age Burger and Ironstrike Knuckle among them.
Most of the items on the menu are ideal for sharing, with meat-free options available. It’s worth noting that capturing food photos here requires adjusted expectations. The ambience is intentionally dim—after all, you’re dining in a cave.
For starters, I was served the Stone Hearth Loaf, which arrived freshly baked and still warm to touch. I savoured each bite with the housemade butter infused with spring onion oil— a delightful combination. Next, I sampled the Pulled Pork Taco, which comes with tender meat that had been slow-cooked for 12 hours. The soft-shell taco provided the perfect vessel, while the homemade smoked paprika aioli added a rich, smoky finish that elevated the entire dish.
For those who loves Caesar salad but with a twist on the classic— you can try the Emerald Canopy. It’s a rather safe choice, but sometimes that’s precisely what you want.
But for the more adventurous palate, the Crystal Cave Salad presents a compelling option: heirloom beetroot salad, burrata, truffle honey, and crunchy walnuts. The combination is satisfying.
Next was the Ironstrike Knuckle, a standout dish showcasing Chef Lim’s technical expertise. This 500-gram pork knuckle undergoes a 12-hour braise in a carefully balanced blend of Chinese spices, dark soy sauce, five spice, cardamom, and bay leaves. The result? Meat that’s remarkably tender and infused with complex flavour. It’s served atop a house-made mustard sauce that provides the perfect sharp, tangy counterpoint to the rich pork. I found this thoughtful pairing successful—the acidity cuts through the richness precisely when needed.
Another potential crowd-pleaser is the Caveman’s Meat Skewer, a dish that reimagines primal fare with a chef’s touch. Great Southern Tenderloin is skewered with shallots, padron peppers, and button mushrooms, each ingredient absorbing a wonderful grilled flavour. The skewer is then garnished with a fresh sprig of thyme, releasing a fragrant aroma as it arrives at your table. A side of chimichurri sauce adds a perfect herby, tangy kick that cuts through the richness of the meat. The success of this dish hinges on the precise fire-cooking technique, overcooked beef would be a considerable misstep.
Apart from the interesting starters and mains, you must be wondering what are the dessert options. Take your pick from Balinese Dark Chocolate Tart, Durian with Soft-Serve Ice cream and Pandan Bambolini.
I found myself gravitating towards the Pandan Bambolini. It’s well fried, crispy on the outside and fluffy on the inside with oozing kaya custard.
But who knows? After a trek through Rainforest Wild Asia, the refreshing Durian soft-serve ice cream might just be a well-deserved treat.
Cave Libations: Refreshment for Every Palate
Even if you’re not in the mood for a full course meal, they have another bar menu. Their cocktail menu displays similar attention to detail, with the ‘Sng Buey’ Lime Margarita offering a nod to local flavour profiles. For non-drinkers, the mocktail selection includes the refreshingly straightforward Berry Good Time.
For those seeking a distinctive Singapore adventure, Rainforest Wild Asia beckons with its immersive experiences. After a day of exploration amongst its wonders, there’s perhaps no more fitting conclusion than retreating to the cool sanctuary of The Cavern Restaurant, where thoughtfully crafted libations await to refresh and delight the intrepid explorer.
The Cavern Restaurant
Address: Rainforest Wild ASIA, #02-32, 20 Mandai Lake Road, Singapore 729825
Operating Hours: Daily, 11am – 3pm, 4pm – 9pm (last order at 8.30pm)
Rainforest Wild Asia: A Trek into Singapore’s Newest Attraction (Opening March 12)
