The ‘众’ begins with Chef Dylan, who takes care of his staff and brings happiness to them. The happy staff pay that happiness forward to the guests. The circle of happiness is closed with the happiness Chef Dylan gains from the guests’ enjoyment at The Masses. In short, The Masses ‘众’ happiness would not exist without ‘人’ or people.

So that’s who we are. The Masses is our home, and it wouldn’t be so without people like you. We promise you a sincere meal. But more importantly, we hope we make you happier.

Chef Dylan grew up in a family of hawkers and spent his days watching them work at their hawker stall. Call it happenstance but this was the start of his love story with cooking — Especially preparing meals for his loved ones. A Trailblazer in his early restaurant entrepreneurial years of making French food affordable for everyone.

With The Masses his philosophy is all about good produce, seasonal product, creative technique, traditional homage, and the yearning to spread this passion through bringing good food to the masses.

All of the Staff at The Masses is family and, as such, is characterized by living warmth and great passion for gastronomy.

What makes The Masses Team so special is the uncompromising dedication to bring forth hospitality excellence of hosting. In the kitchen, local produce is processed by hand and, since the menu changes every 4 months that revolves around the European season using its ingredients at its peak.

There is plenty of variety for the whole team. This makes the restaurant a perfect workplace for anyone who wants to develop day by day and to make an active contribution to the experience for the guest with fresh ideas.

French food with a distinctly Asian touch and without the fine-dining ‘paiseh-ness’. We’re locals who grew up on Singaporean hawker food and we’re proud of it. Every dish is a careful curation of French and Asian flavors. Local produce is processed by hand and, since the menu changes every 4 months, our produce revolves around the European season using its ingredients at its peak.

We have a passion for raw organic wines and yet a penchant for all things alcohol. We source our wines from the small-batch winery and also this season we are embarking on our journey of making our in-house "Umeshu/Mikanshu/Yuzu-shu". A unique light-hearted pairing alternatively to what we offer here.