Quick answer: LIORA is a chef-led modern restaurant in Clarke Quay, with a menu that combines European fine-dining techniques with Korean flavours, built around a woodfire grill and housemade sauces. Signature dishes include the Burnt Onion ($28), King Crab Egg Custard ($32) and Wagyu Steak (from $48), with menu prices ranging from $12 to $68.
What Is LIORA?
LIORA merges modern European cuisine with familiar Korean flavours, with wood-fired grill techniques.
The kitchen is led by Head Chef Kenny Chung, alongside Sous Chefs Aiken Low and Gerome Ang, who bring experience from Michelin-starred restaurants.
That fine-dining background shows up in the way the kitchen approaches fire and technique, applying them to a Korean-rooted menu.
The restaurant sits in a warm terracotta-toned space, with tiled dividers, red sculptural fabric features, and globe lighting, giving visual texture.
Guests get a direct view of the woodfire grill from their seats, so they can watch the chefs plate each dish as it’s prepared.
What Should You Order At LIORA?
The dishes to order are the Mulhwae ($36), Burnt Onion ($28), King Crab Custard ($32) and Wagyu Cube Roll ($68 per 100g).
The menu takes inspiration from familiar Korean flavours across snacks, mains and desserts. The full menu is available here.
Snacks
The meal opens with Liora’s Brioche ($18), brushed with beef tallow and served with charred spring onion butter. The bread was fluffy, and the spring onion flavour comes through with a good amount of smokiness.
The Mulhwae ($36) features a rotational selection of fish depending on seasonality and availability.
Our visit featured yellowtail (hiramasa) sashimi in omija ponzu, garnished with watermelon, pickled daikon and cucamelon, topped with kombu oil and pine nuts. It was refreshing with a light kick of spice, and set a good pace for the rest of the meal.
The Korean flavours continue with a Yukhwe Tartlet ($22/pc) topped with uni and smoked sesame vinaigrette. The first bite was uni-forward, but it mellowed out into a richness from the Wagyu yukhwe and crunchy pear.
Another surprising dish was the Chikin Nugget ($20/3 pcs). This is a reimagination of Korean fried chicken, taking inspiration from Japanese tsukune.
This nugget is made with French chicken (poulet) and finely chopped soft cartilage for added texture!
Served with pickled radish and a maesil (plum) BBQ sauce, the chicken inside stayed juicy with a crunchy coating, making it a satisfying bite.
Mains & Small Plates
The King Crab Egg Custard ($32) is one of LIORA’s signature dishes: a silky egg base topped with king crab meat, pickled myoga (pickled ginger flower), yuzu tobiko and a crab roe velouté.
It was creamy and savoury, with slivers of crab meat adding sweetness and umami.
The standout of the meal is the Wagyu Cube Roll MB 4/5 ($68 per 100g), grilled to medium-rare with a light crisp exterior from the woodfire.
It was complemented with a housemade garlic mustard and perilla-coriander chimichurri, which cuts through the richness with citrus and vinegar notes.
The steak is served alongside fresh perilla leaves and baby butterhead lettuce, allowing diners to enjoy the beef in a familiar Korean barbecue experience.
For something lighter alongside the meats, there’s the Tofu Hummus ($22) or the Burnt Onion ($28), a soft roasted Holland white onion topped with crispy banana shallots, garlic crisps and gochujang butter.
The Jeju Abalone Risoni ($32) is another highlight. The risoni is cooked down in a leek and abalone liver sauce, then topped with a whole flame-grilled abalone.
The abalone was perfectly grilled, with a tender centre, infused with the smoke of the woodfire and caramelised by the shio kombu basting.
Dessert
The Makgeolli Panna Cotta ($18) is finished with yuzu powder. Creamy, sweet and with a subtle tang, the Korean rice wine added a unique flavour from the fermentation and earthiness of chestnut.
A reimagination of injeolmi rice cake, Tteok ($20) has a base of fried rice cake, charred banana puree and housemade tofu ice cream.
The Petit Four ($15 for 4 pieces) was a Chocolate Raspberry Bon Bon. The tart raspberry filling and dark chocolate shell make it a nice close to the meal.
Is LIORA Worth Visiting?
Yes, LIORA suits date nights and special-occasion dinners, with a menu built around woodfire cooking and expertly applied European techniques that are distinct from other restaurants in the area.
LIORA: Key Information
| Detail | Information |
| Address | 3B River Valley Rd, CQ @ Clarke Quay. #01-09, Singapore 179021 |
| Chef collaboration | Head Chef Kenny Chung, Sous Chefs Aiken Low and Gerome Ang, with backgrounds from Michelin-starred kitchens including Burnt Ends, Seroja and Odette |
| Cuisine | Contemporary Cuisine: Korean Flavours, European Techniques |
| Price | Starters $12–$48, mains $48–$62 |
| Operating hours | Lunch: 11.30am–2.30pm (last order 2pm)<br>Dinner: 5.30pm–11pm (last order 10pm) |
| Reservations | Accepted online at https://inline.app/booking/liora/reservation. |
| Contact | 8989 0109 |
| Nearest MRT | Clarke Quay |
Frequently Asked Questions about LIORA
What is LIORA restaurant known for?
LIORA is known for its contemporary European cuisine, shaped by Korean flavours and complemented by woodfire cooking, including the King Crab Egg Custard, Chikin Nugget and Wagyu Steak.
Who are the chefs behind LIORA?
LIORA’s kitchen is led by Head Chef Kenny Chung with Sous Chefs Aiken Low and Gerome Ang, bringing combined expertise from Michelin-starred European kitchens and grillhouses.
What cuisine does LIORA specialise in?
LIORA draws on techniques from European kitchens, featuring a woodfire grill and Korean flavours for a unique cross-cultural menu, such as a tartlet-style yukhwe or a panna cotta made with makgeolli.
How much does a meal at LIORA cost?
Starters range from $12 to $48, and mains range from $48 to $62. A full meal with snacks, mains and dessert for two typically lands in the $150–$250 range depending on what’s ordered.
Where is LIORA located and how do I get there?
LIORA is located at 3B River Valley Rd, CQ @ Clarke Quay #01-09, Singapore 179021, within walking distance of Clarke Quay MRT and Fort Canning MRT station.
Does LIORA require reservations?
Reservations are accepted online and are recommended, especially for dinner, given the restaurant’s popularity for date nights and special occasions.
*This post is brought to you in partnership with LIORA
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