Food Review: Milli Sky Dining & Bar At National Gallery Singapore | Dining & Lifestyle Destination With Singaporean Elements

Posted on June 9, 2026 by theRantingPanda in Food

The Place The newest dining and lifestyle addition to National Gallery Singapore is Milli, a double-storey destination comprising of Milli: Sky Dining & Bar (Level 6) — an intimate rooftop setting where LG Han and Vijay Mudaliar present a forward-looking expression of Singaporean cuisine and cocktails; and Milli: Lounge (Level 5) — a high-energy club lounge shaped by the sounds Singaporeans have danced and sung along to across generations, from pop and disco funk, to hip hop and R&B and beyond.

I checked out Milli: Sky Dining & Bar for dinner and it really has one of the best views of Singapore.

It is a big team behind this concept, Chef LG Han of Labyrinth, Vijay Mudaliar of Native bar, and the team behind Bae’s Cocktail Club, led by managing partners Sheen Jet Leong and Dharma Wang.

The dining ambience of Milli: Sky Dining & Bar is intimate and refined, and you can choose the alfresco seats with a better view of the skyline, or take a backseat indoors where you also get to enjoy the city views in comfort.

The Food The menu here is rooted in the flavours of Singaporean cuisine presented in contemporary ways, where lunch starts from S$38 for a 2-course set with add-on ala carte items available to order.

In terms of beverages, the cocktail programme here is shaped by local references with Singaporean elements. Expect classics like the Milli, inspired by the Singapore Sling; The Singaporean Breakfast drink inspired by the classic Espresso Martini; and a nostalgic reference to Singaporean nightlife favourite of whisky with green tea is presented in a clarified whisky base with matcha foam and clarified yuzu.

For a start, I had Chef Han’s Kacang Putih (S$10) which is a mix of rempah-spiced macadamias, muruku and candied pistachios; and Popiah Tartlets (S$18) which is a refined one-bite interpretation of the beloved fresh popiah filled with braised jicama, iceberg lettuce, gambero rosso prawn, charred lap cheong, dashi jelly, finger lime, micro coriander, and Egyptian flowers.

A playful spin on the classic zichar staple of cereal prawn, the Cereal Corn Ribs (S$24) uses sweet corn ribs instead which are fried until crisp and coated in a fragrant cereal blend of curry powder, milk powder and dried chilli. Served alongside a nostalgic sweet curry sauce.

Chili Crab Ice Cream? There is Chef Han’s Signature Chili Crab Ice Cream (S$32) where Japanese zuwaigani crab is paired with fresh tomatoes, strawberry relish and fresh strawberry slices.

Some of us would remember Ramly burger, and here there is MIL-LY Smashed Burger (S$28). You get double smashed wagyu chuck patties with an 80;20 meat-to-fat ratio. It is quite juicy and delicious as the burger is layered with cheese, caramelised caramelised onions, a fried egg and a house-made Ramly-style sauce.

One of the most indulgent dishes on the menu is the Alaskan King Crab Leg (S$108). The steam crab meat is very juicy and fresh, where you get the option to dip in pepper or salted egg yolk sauces served on the side.

Not quite the fish head curry dish I was expecting, the Grilled British Cod’s Head (S$36) is a bold reinterpretation of assam fish head curry through French technique. British cod head and collar are grilled and paired with an assam curry beurre blanc where my favourite bit is to dip the crispy prata served by the side into the moreish sauce.

For carbs, I had the Chicken Rice Paella (S$24) which uses a mix of glutinous and koshihikari rice cooked in old mother hen stock along with spring chicken. You get that crisp, scorched edges and bottom reminiscent of a claypot rice. It also comes with dark soy sauce and chilli, just like how Singaporeans like to have their chicken rice in.

For dessert, I had the Bandung Kakigori (S$28) which is a collaborative dessert by Chef Han and Vijay Mudaliar inspired by the nostalgic flavours of Bandung. A huge mountain of pickled dragon fruit, pickled raspberries, nata de coco, ispahan sorbet, sake kasu and shaved ice along with crispy meringue.

Rants Not quite a fan of the Kakigori since I have never been a fan of this dessert anywhere. The one I had was also too big a mountain such that it was a little cumbersome to enjoy.

Will I Return Again? Great new spot to bring your foreign friends for a meal with splendid views of Singapore. This is not a fine-dining restaurant, which makes it ideal for casual date nights or just an easy night out. I appreciate the references to Singaporean flavours in some of the dishes by virtue of its location in National Gallery Singapore, and I think this is one spot which has the potential to withstand the test of time.