Singapore’s newest rooftop venue has two moods. Perched atop the historic National Gallery Singapore, Milli spreads across two floors: taking you from a skyline meal to dancing into the small hours, all without changing address (and there’s no cover charge).
Milli: where the Singapore skyline meets a remixed night out
Milli’s two concepts, distinct yet complementary, are brought to life by three of Singapore’s familiar names in the culinary and nightlife scene. You may well have heard of them. The team behind Bae’s Cocktail Club leads the nightlife, chef LG Han of the one-Michelin-starred Labyrinth helms the food, and Vijay Mudaliar of Native builds the cocktail menu. Together, they have created a venue that gives Singapore’s familiar flavours and nostalgia a modern spin.
That feels exciting at a time when convincing Singaporeans to stay out late is no easy feat. With run clubs, early-morning gym sessions and wellness routines competing for our evenings, a night out now needs to offer more than just food and drinks. Milli makes a compelling case for staying out, pairing an accessible dining experience with a nightlife concept that lets the evening unfold naturally.
Two-course lunches start from $38, while the dinner sharing plates offer excellent value for the quality and location. Whether you call the city home or are simply passing through, Milli offers a vibrant way to soak up Singapore from day to night.
Upstairs: the view and the food
Time your first visit for sunset. Milli: Sky Dining & Bar is at its most charming in the hour before dusk, the skyline stretched out in front of you and shimmering gold.
The menu is a fun way to showcase local flavours with an unexpected twist, and the starters set the tone. Chef Han’s Kacang Putih works as both a conversation starter and a pleasant warm-up to what is about to be served. Warm, aromatic rempah spices coat the buttery macadamias, set against the sweet crunch of candied pistachios. This dish takes the humble, traditional Singaporean street snack historically sold by pushcart vendors in paper cones and gives it an upscale, flavour-forward spin.
The Popiah Tartlets work the same trick with more precision. The shape will bring kueh pie tee to mind for anyone who grew up here, though the difference lies in the shell, made from popiah skin rather than the usual fried cup, and in what goes inside: braised jicama, iceberg lettuce, elevated with gambero rosso prawn, charred lap cheong, dashi jelly and finger lime.
Then comes Chef Han’s Signature Chilli Crab Ice Cream, which became my favourite of the meal before I had thought it through. An evolution of his Chilli Crab Parfait, it pairs Japanese zuwaigani crab with fresh tomatoes and strawberry relish. Despite being served cold, the flavours remain recognisably chilli crab. The dish works best when you take a little of each component in every spoonful, creating a balanced mix of sweetness, acidity and savoury crab.
Another local favourite gets an inventive update in the Grilled British Cod’s Head, which combines the flavours of curry fish head with crispy roti prata. The generous portion can easily be shared among four people. We were told to eat it almost like a taco: use a piece of crispy roti prata as the base, add some black cod fillet and finish with a drizzle of assam curry. The combination was deeply satisfying.
Inspired by local favourite Hainanese chicken rice, the Chicken Rice Paella gives the familiar dish a Spanish twist. The rice is fragrant, with a scorched crust reminiscent of claypot rice. Served with classic chicken rice condiments and generous enough for sharing, it is the dish to order for the table, especially if you plan to dance the night away downstairs and could use the extra carbs.
The cocktails: Singapore in a glass
Vijay Mudaliar’s cocktail menu draws on local culture and shared memories, turning familiar references into inventive drinks. Choosing just one favourite is hard, which naturally makes a persuasive case for a return visit. If you want two to start with, make it these.
The Peranakan Spritz (which comes with a piece of kueh salat on the side) is the easy crowd-pleaser: bright, fragrant and refreshing enough for a warm afternoon on the rooftop.
The Whisky Green Tea is the more playful of the pair, inspired by a familiar Singapore nightlife ritual and reimagined with clarified whisky, matcha foam and clarified yuzu.
The rest of the menu continues in the same nostalgic vein. The Milli revisits the classic Million Dollar Cocktail, while The Singaporean Breakfast transforms kaya toast and kopi into an espresso martini.
Downstairs as dusk falls: the Lounge
When you’re ready for a livelier night, head down to the Lounge on Level 5. It opens from 10pm, charges no cover, and is anchored by a 20-metre screen that turns the wall into a moving picture of the skyline. The music spans pop, disco, funk, house, hip hop and R&B, from pre-2000s classics to current anthems, remixed for the room.
PS: There are also shuttle services between Milli and Bae’s from 1.30am onwards on weekends.
