Humpback’s new menu — led by chefs Alynna Tan and Joseph Teoh — is a exploration of seasonal seafood with creative dishes that meant for sharing, enjoy over wine.

Feature :
💕 Mussel toast with spicy nduja
My fav (no regret to eat this , although after that I need to took allergy medicine 🤣), Toasted brioche with crisp at outer layer while inside remain soft, served with Vinegar gel, fennel flowers and chives lend tang and plump juicy Australian mussels.
💰$16, 2 pcs
💕 House-cured hamachi pastrami ($18)
Crunchy sourdough baguette crisps served with Cured in house Hamachi or yellowtail with pastrami spices and topped with smoked sour cream, pickled mustard seeds and dill sprigs
💰$18
💕 Marble goby with broccolini, black garlic and mussels ($52)
Pan seared marble goby, Finished with a reduction of mussel jus and brown butter and Served with Smoky roasted broccolini, Mildly sweet black garlic and shallot puree.
💰$52
💕 asparagus with blue crab and white miso
Refreshing and crunchy shaved white asparagus, served with Chunks of lump blue crab, in a subtle miso-mustard dressing,
💰$25
💕 Red prawn tartare with tosazu jelly and pomelo
Sweet, meaty Argentinian scampi chopped and marinated in dashi and rice wine vinegar, served with tomato, celery, and pomelo and Garnished with marigold petals for a gentle floral hit
💰$26
💕 Ricotta cavatelli with swordfish bacon and chitose corn
Cavatelli Tossed in corn stock with oyster mushrooms and Chitose corn and served with Swordfish belly bacon
💰$28
💕 Toasted castella cake with crème fraîche ice cream and soy caramel
Toasted Japanese-style castella cake with Crème fraîche ice cream ,Soy caramel for umami and Wafer thin flakes of snow salt for savouriness
Sweet savoury, cold and warm combine become one.
💰$14
💕 Oyster platter ($8 each, minimum 6 pieces per order)
seasonal oysters from the Pacific Northwest that is shucked upon order.

📍Humpback
18-20 Bukit Pasoh rd.