Location: Level 1, Unit Number #01-07
Quality products and services
El Mesa Filipino Seafood Grill at Clarke Quay serves as a culinary haven for lovers of authentic Filipino cuisine, bringing the vibrant flavors of the Philippines to Singapore's premier entertainment district. Located at Block 3E #01-07 Clarke Quay on River Valley Road, this outdoor seafood and grill restaurant offers guests a unique riverside dining experience right next to the G-Max Slingshot attraction. The restaurant's strategic position provides both indoor air-conditioned comfort and outdoor seating with scenic views overlooking the Clarke Quay River, creating an atmosphere that perfectly complements the bold, flavorful dishes that define Filipino culinary traditions.
The menu showcases an impressive array of Filipino specialties including Street Style BBQ Pork Isaw, Wagyu Litson Baka, Super Crispy Pata, and the restaurant's renowned sisig, which has earned recognition as among the best in Singapore's Filipino dining scene. Popular dishes include Bacolod chicken inasal, cauliflower, patatas bravas, ensaladang talong, salted egg squid, and Sweet & Sour fish, with prices ranging from 1-8 for main courses. The restaurant has garnered praise for providing a nostalgic dining experience that authentically represents Filipino flavors while maintaining affordability, making traditional Filipino cuisine accessible to both homesick expatriates and curious local food enthusiasts.
El Mesa's location within Clarke Quay's bustling entertainment complex ensures a vibrant atmosphere enhanced by live music from bands and DJs who entertain guests throughout their dining experience. The restaurant's warm and inviting environment proves perfect for families and friends seeking authentic Filipino hospitality, with friendly staff eager to share their knowledge about traditional dishes and make personalized recommendations. The combination of riverside views, live entertainment, authentic Filipino flavors, and Clarke Quay's energetic nightlife scene has established El Mesa as a must-visit destination for anyone seeking genuine Filipino dining culture in the heart of Singapore's entertainment district.
Based on 15 reviews
Out of 380 shops
Not enough ratings
Tallan
Never got to try the food after waiting 45 minutes for a few basic dishes. It was not even busy. The server did offer a complimentary drink, but it was too late, and we had to leave.
Neil Vinesh
Went to the Cuppage area and ordered Sisig, Kansi, and garlic rice for 2 at 12:37. Food was still not served at 1:25. Staff wasn’t communicating when asked if food was being prepared and how long it would take. Sisig tasted like it was sprinkled with MSG. Kansi was okay. Hopefully, they will improve their service.
Michael Prabhu
Food, and especially alcoholic drinks, were horribly overpriced. We got Coke instead because it was cheaper, but it was served flat (no fizz) and without ice. The crab we ordered was disappointing: barely any meat and not much flavour. Quite an average experience; the only silver lining was the nice view.
Maheshi Pillai
The place is nice, and the food is delicious too. You need a reservation to get into this place because it is mostly crowded on Fridays and weekends. The majority of the staff was helpful and supportive, but there were a few who were rude. Also, the glasses they gave us for drinks were not properly cleaned. When we asked the waitress to clean them, she was a bit rude and gave us looks. The prices are a bit high, but I think it is acceptable because of the restaurant's location.
Danielle Laila Lu
Went to this place for a birthday celebration. The ambiance is very enjoyable, and the staff is courteous. We had a lot of fun! Highly recommended! I encountered reviews concerning the place being pricey and the staff being rude/not attentive. A couple of things about it: - Food is very good quality-wise; being there with 4 native Filipinos, all agreed (we ordered Bulalo, Sisig, Kare Kare, and Lechon Kawali). - Consider the location! Rentals in Clarke Quay are getting ridiculously expensive, and that is reflected in the final price for consumers. - The menu can be looked at before entering as well as online, so you are well aware of the pricing the place is offering. - When busy, service quality might decrease in some instances. It's important to understand that people only have four limbs, and what they can do at once is limited. - Consider going to a place with the intention of having fun with your friends, not expecting to be necessarily entertained by the staff. Make your own great night. If the experience turns out enjoyable, it's especially because of the people you're with! All in all, ours was a very pleasant experience! Keep up the great work!
Albert Lawrence
Had a great time last night. Haven’t eaten real Filipino food for some time, especially Isaw, Chicharon bulaklak, and tuna panga. All the food we ordered tasted really good. Great value for your money. On top of that, Sir Angie really made our experience memorable. Kudos to Sir Angie. We will definitely eat here again.
Chee Keong Chen
Expensive, but the food, service, and ambience were great. This Filipino restaurant is also conveniently located at the beginning of Clarke Quay.
Ricky Frey
Why is it "El Mesa" when it is usually "La Mesa"? Anyway, given its location, you should expect it to be pricey up front, and it is. Food's great, regardless, with the usual grilled Filipino food and their dipping sauces. It's also one of the few places that do boodle fights. Nice view of the river, and you can wave your messy hands at weirded-out tourists on boats. Exemplary service rendered by Carl.
Elroy Amelia
If you miss authentic Filipino cuisine, you definitely have to come here. First, we tried the salted egg squid, which, by the way, uses real salted egg (not powdered stuff!). It was mouthwatering, and the squid was super tender, not rubbery. Then we tried the Silogs, and it was really good!!! My favorite was the liempo and BBQ chicken silog. Both were flavour bombs. Then we also had the Sweet & Sour fish, and I tell you, the sauce was AMAZING!!! 🤤🤤🤤 We got the tilapia for the fish, and I must say, the portion was good for sharing! Also, we had the tahong, and couldn't stop eating it because the sabaw itself was delectable. Dinner was nostalgic, and the flavours certainly brought all of us back home. It really filled us up without burning our wallets. Thank you, El Mesa, for feeding our Filipino souls 🙏🏼♥️. We'll definitely try the rest of the menu next time.
See Li
Here's the edited review: Great service from the male supervisor, who was very attentive to young children's needs, as well as from Ms. Marjel. Thank you for the good food recommendations. The sisig is the best amongst Filipino restaurants in Singapore, cooked and served with passion.
Shaun David
This is a great place to celebrate and have a drink with kakis! A bit pricey, but good to have every now and then.
Ron Gunasena
I am new here in SG, and this place feels like home. The food is great. The staff were so accommodating and friendly. My friend and I had a great night. After eating at their restaurant outside, we went inside the bar to have some drinks and really enjoyed the vibe. Will surely be coming back to this place.
Rachel Loh
Had the greatest time here with my best friends from Singapore. Love everything here, from the grilled food to the view. It was hot and humid, but the music was good. It's a very busy place. We didn't need a reservation.
Xiang
Our group enjoyed the cooling evening air at a table overlooking the Clarke Quay River. The food was good too, especially the Bacolod Chicken Inasal, sisig, MCR cauliflower, patatas bravas, and ensaladang talong. We also received attentive service from the lady server (I forgot her name), who was friendly and prompt in refilling our drinks and answering my queries on food recommendations.
Lena Pang
Nice ambiance. Easy to locate. All the food we ordered was tasty. 🤤 Great place if you’re looking for Filipino cuisine. It may be a bit pricey, but given the location and service, it is already reasonable. The staff is very accommodating. We upgraded our order to boodle, which is definitely a must-try. 👍
200 GRAMS
200 GRAMS
500 GRAMS
500 GRAMS
500 GRAMS
500-600 GRAMS
300-320 GRAMS BONELESS
600-700 GRAMS
(tamarind soup)
(served with dip and atchara)
(except for clams & crabs)
(except for clams served with dip and atchara)
(Gambas)
(tamarind base soup)
(served with dip, fried eggplant and atchara)
(served with dip fried eggplant and atchara)
Fresh oyster, chipotle chutney, sourcram with bibike
Wagyu beef cubes, extra virgin olive oil, loaded with garlic, wine and octopus seasoning
Tiger prawns, extra virgin olive oil, loaded with garlic, wine and parsley
Shrimp paste flavourd crispy wings with homemade sour cream dip
48 hours braised pulled pork seasoned with 8 types of spices served in a char siu bun
Tender and translucent jellyfish that have been marinated in a flavourful blend including soy sauce, vinegar, sesame oil and curcuma
Crispy shrimp dumplings with a hint of ginger, garlic and spring onion
Japanese dumplings, pan-fried flavourful crispy skin and juicy protein filling
Crispy kangkong with ranch aioli
Wagyu beef cubes, extra virgin olive oil, loaded with garlic, wine and octopus seasoning
Thinly sliced octopus leg with a light lemon, tomatoes and mango dressing
Vegetables spring rolled and served with cucumber and carrot pickles wrapped in fried lettuce
Wagyu minced beef patty with octopus special shock with purple slaw
Gobi manchurian, an Indo chinese appetizer made with cauliflower, soy, vinegar, ginger & garlic
Creamy tiger prawn on sourdough
Garlic spread on baguette toast
Delicately loaded with a stellar nutrient seasoning with garlic confit topped with bamboo flaker (dried, smoked and flavour-infused fish fillets)
Gobi manchurian, an Indo chinese appetizer made with soy, vinegar, pepper, ginger & garlic
Spanish rice with saffron, garlic, tomatoes, onions, bell peppers, squid, mussels, prawns, clams, and white wine
Paella with squid ink, paella and whole grilled octopus leg
Vegetarian version of Valencia's signature rice dish, filled with capsicum, green beans, peas and cauliflower
Grilled/Fried, Cooked "The El Mesa way", Chilli Garlic
Escabeche style (recommended), Cooked in tausi
Fish Pesa (Soup)
Grilled/Fried, Cooked "The El Mesa way", Chilli Garlic
Escabeche style, Cooked in tausi
Fish Pesa (Soup)
Grilled/Fried, Cooked "The El Mesa way", Chilli Garlic
Escabeche style (recommended), Cooked in tausi
Fish Pesa (Soup)
Garlic and butter
Salted Egg, Chilli Garlic
Garlic (recommended)
Camaron Rebosado, Salted egg (recommended), Chilli Garlic
Calamares, Adobo, Chilli Garlic
Tinola, Chilli Garlic, Baked with cheese
Tinola, Chilli Garlic
Grilled eggplant with tomatoes, onions, salted egg and calamansi
Spanish crab toast
Spanish crab toast
Duck confit, pan-seared foie gras, apple slaw with garlic aioli, topped with caramelized onions and arfafa on baguette
Fresh peas, grapes, piquillo, olives and walnuts with balsamic vinegrette
Our in-house salad, angus wagyu beef sauteed with white button mushrooms and mincin in soy tempranillo dressing
Marinated olives, grapes, cherry tomatoes, walnuts, dried fruits, piquillo sauce & served with sliced baguettes
Diced chicken sauteed in garlic onion capsicum, white wine
Poached onion and potato with Spanish chorizo and Iberico jamon omelette
Sautéed Spanish chorizos with asparagus and mushrooms
Juicy and deliciously tenderized BBQ ribs with a lot of Spanish flavour
Pan-seared sea bream served on spicy salsa verde
Grand Marnier orange infusion duck rillette served with baguette
Marinated and grilled lamb chops with mojito mint sauce
Seasoned beef tenderloin in garlic and extra virgin olive oil
Seasoned beef tenderloin in garlic and extra virgin olive oil
Served with smoked paprika, served with curry tartar
Deep-fried ruffled fat with chili vinegar
A combination of Filipino cuisine, fresh tuna cream with grilled pork belly in vinegar, ginger, onion, chilies and calamansi
Double fried crispy topped with salty and sauce
Scallops baked with garlic butter
Grilled marinated pork skewers "the fat" in every family gatherings
Fried meat spring rolls this is a hit in every family gatherings
with Cucumber Vinegar Dip
A tempura like Filipino stew, cooked to the next level, accompanied by a 6-inch "ready to eat" bone marrow it will be a treat that you will never forget
A native iota soup with tamarind and medley of vegetables
Premium Pork Ribs
Served with spiced vinegar and sweet sauce
Served on a bed of mango salsa with fried garlic bits
Served with spiced vinegar and sweet pepper
Mussels in garlic and spring
Crispy scallops tossed with tamarind and sweet chili
Crispy scallops tossed with tamarind and sweet chili
Oxtail stewed, vegetable of savory peanut sauce
BBQ marinated pork belly with sweet pepper salad
BBQ marinated chicken with sweet pepper salad
Crispy pork knuckles
- 200gm
Pork belly stewed in tamarind and vegetables
Pork belly stewed in tamarind and vegetables
Braised duck stew with duck
Stir-fried mixed vegetables with beef, carrots, celery, beans, mushrooms and onions
Stir-fried kangkong with pork
Stir-fried mixed vegetables
Served with curry tartar sauce
Topped with grated parmesan
Served with tomato salsa
Served with tomato salsa
Served with tomato salsa
Spanish fried dough with homemade chocolate dips
Frozen dessert with banana to shared ice and colorful sprinkles
Homemade chocolate pudding with ice cream and berries
A cold concoction of shaved ice, fruits, condensed milk and ice cream
Spanish spiced eggplant chips with maple balsamic glaze
Green asparagus sauteed in garlic, extra virgin olive oil, Spanish seasoning and extra virgin olive oil
Spanish peppers topped with sea salt
Marinated Spanish olives
Mushroom sautéed in garlic, extra virgin olive, Spanish seasoning and extra virgin olive oil
Squid ink paella
Mixed seafood paella
Pasta with mixed seafood and truffle oil
oysters with chives, scallions with tobiko
Wagyu tender beef cubes, extra virgin olive oil, loaded with garlic, wine and octopus seasoning
fresh tiger prawns, extra virgin olive oil, loaded with garlic, wine and pimiento peppers
shrimp paste flavoured crispy wings with homemade south asian pickles
48 hours braised pulled pork seasoned with 8 types of spices served in a shared lotus bun with purple slaw
tender and translucent jellyfish that have been marinated in a flavourful blend of ingredients, including soy sauce, vinegar, sesame oil and various spices
sweet and succulent shrimps delicately wrapped in a thin translucent skin combination of mix herbs sweet soy sauce, garlic, roasted red chili oil and a touch of vinegar
gyoza japanese dumplings, pan-fried flavourful crisp skirt and juicy prawn fillings
crispy battered asian water spinach
patatas bravas is a famous spanish tapas dish that is made from potatoes, rich tomato sauce and aioli
a japanese cooking technique in which an ingredient is lightly coated with flour and deep-fried in oil
thinly-sliced octopus leg with a light lemon, tomatoes and mango dressing
vegetable spring rolls fried and served with cucumber and carrot pickles wrapped on a coral lettuce
wagyu minced beef patty with octapas special sauce with purple slaw
gobi manchurian, an indo chinese appetizer made with cauliflower, soy, vinegar, pepper, ginger & garlic
mexican street corn charred on the grill, then bathed in a delicious creamy sauce and a blend of our secret spices
creamy tiger prawns on sourdough
garlic spread on baguette toast
a delicacy loaded with a stellar nutrient roastered with garlic confit topped with bonito flakes (dried, smoked and fermented fish fillets)
Our grand version from Valencia
The perfect catch: mussels, squid, prawns and fish
Vegetables, asparagus, mushrooms & olives
Fish & squid ink and topped with fresh squid
A Spanish version of Prawns aglio e olio
Marinated olives
Creamy shrimp in baguette
Mushrooms sautéed in garlic, fresh butter, mushrooms
Shrimp sautéed in garlic, fresh butter, mushrooms
Tender beef and mushroom cooked in garlic and extra virgin olive oil
Beef and beef meatballs in wild mushroom sauce
Pan-fried Padron peppers
Mussels baked in garlic butter topped with cheese to its perfect
Fried meat spring roll
Mini Pandesal sliders with "longaniza flavoured" dressing
Highly recommended by our kitchen experts, our own recipe made from premium grilled beef and secret spices
A tempura like Filipino street food made by frying battered quail eggs
Deep-fried ruffled fat with chili vinegar
Our signature sisig
Despite the traditional heat, Filipinos often enjoy this hearty beef shank and bulalo soup with freshly
Stir-fried wheat noodles with shrimp, pork and
Tender spare ribs in spicy tomatoes with
Oxtail and tripe stewed in peanut sauce made from
Deep-fried deep-fried crispy pork belly, hand cook and served with liver sauce
Pork knuckle, deep-fried and deep-fried pork knuckle is not for the easily scared and is served with
Boneless milkfish served in sizzling plate with
Pork ribs and pork belly in tamarind broth with
Taro leaves cooked in coconut milk is an
Stir-fried kangkong glory cooked in garlic and
Pork belly with shrimp, pork and
Grilled pork intestine marinated in "isaw" way
Marinated chicken thigh ($13.50 thigh / $13.50 breast)
Squid marinated with balsamic glaze, garlic
deep-fried green chilli peppers stuffed with meat and spices. it's a bomb!
mussels baked in garlic butter topped with cheese to its perfection
fried meat spring rolls that is a hit with every family gathering!
squid marinated in a sweet and tangy vinaigrette
the spanish influence! garlic tiger prawns
despite the perennial heat, filipinos often enjoy sipping piping hot bulalo soup made with freshly slaughtered batangas beef
a stew soured by fruits like tamarind and tomatoes, you will be asking for more rice for sure! (pork or figer prawns)
this stew of oxtail has the most delicious sauce made from ground toasted rice and crushed peanuts, a true "paborito" of the locals!
not for the easily spooked, this pork knuckle is simmered, drained and deep-fried until crackling. add $10 to make it to a crispy kare-kare!
standing roasted whole chicken marinated by the experts from the south carved right at your table
meatloaf made with festive mixture of ground pork, carrots and raisins wrapped around slices of eggs and sausages
meat cook in perfection using the classic blend of soya sauce and vinegar, worning... it's addictive!- (pork/chicken/mix)
pre-seasoned, deep-fried crispy pork belly and chopped into pieces
as the above, this is cooked together with its own sauce and vinegar
the crunchy and chewy texture of this dish is a perfect match with a cold beer
this dish uses red bell pepper, potato and carrot, the meat was tender and full of surprising flavors!
a fitting tribute to people who love coconut and spicy food, with fiery chili, pork and coconut milk shes
pork belly, shrimp paste, bird eye chillies in a bed of grilled eggplant
squid cooked with its own ink, an authentic spanish-filipino fusioni
deep-fried whole fish and butter-coated for easy eating match with our specialty souces
fish stuffed with tomatoes, ginger and gingers, glazed with rum and secret spices, always a winner!
this dish of tara leaves cooked in rich coconut milk is an everyday staple in Bicol
up north in llocos, the vegetable dish of lady fingers, eggplant, long beans bitter gourd, squash, tomatoes and shrimp paste called pinakbet is a favorite
stir-fried mix vegetables dish with chicken
filipino term which denotes the english words "wake up, wake up" well, one taste of this amazing dish and you will surely know why! warning: It's spicy!
deep-fried green chili peppers stuffed with meat and spices. It's a bomb!
mussels baked in garlic butter topped with cheese to its perfection
fried meat spring rolls that is a hit with every family gathering!
squid marinated in a sweet and tangy vinaigrette
the spanish influenced garlic tiger prawns
200 GRAMS
200 GRAMS
200 GRAMS
500 GRAMS
500 GRAMS
(tamarind soup)
(served with dip and atchara)
(except for clams & crabs)
(except for clams served with dip and atchara)
(Gambas)
500-600 GRAMS
300-320 GRAMS BONELESS
600-700 GRAMS
(tamarind base soup)
(served with dip, fried eggplant and atchara)
(served with dip, fried eggplant and atchara)
37 photos