Picture this: A double-floored restaurant overlooking a sweeping, 100m boardwalk flanked by a lush garden growing the restaurant’s produce needs with its meandering paths on one side and an open, verdant lawn with colourful outdoor seating on a patio in front of said lawn on the other, all on an impressive plot of 40000 sqft of land. No, this isn’t Bali or someplace otherworldly.
You can pinpoint this restaurant’s location on the map to be right here at Singapore’s very own Dempsey Hill, and this restaurant is the one and only AIR CCCC.
Just months after opening, the restaurant went mega-viral on TikTok for its picturesque venue. Now, the restaurant has launched a new lunch menu! This is a no-holds-barred, honest review of what you can expect during lunchtime at AIR CCCC, so come along as I take you through my experience at this one-of-a-kind destination dining experience.
AIR CCCC
I never thought it would be possible that on our tiny, tiny island, there would be a place that made me feel like I was taken out of Singapore, but if you were in my shoes making the journey to AIR CCCC, you’d get what I mean.
The entrance to AIR CCCC is marked by a bright orange banner and an equally orange AIR CCCC logo firmly rooted to the ground below. While both markers stand out in colour and size, if you’re unfamiliar with the restaurant’s logo, you may miss the restaurant completely as the tall trees and green shrubbery completely obscure the former clubhouse-turned dining space from view!
Entering the restaurant’s first floor, the interior took my breath away just as much as the outdoor greenery did. Going for an open concept, the semi-outdoor dining area, dressed with wooden furnishings, has an open bar and kitchen on its left, while tall glass windows give stunning views of the lawn on the right.
Now, if you’ve kept up with the restaurant and its happenings, you might be familiar with its sustainability mission. This same vision is teased in the restaurant’s name itself, which is an acronym for “Awareness”, “Impact”, and “Responsibility”.
Judging by how the restaurant sources and farms many ingredients from its garden, you might think this solely applies to the food. Still, this same admirable mission is injected into their furnishings as well, as the furniture and fixtures you see are all made of recycled materials!
And if you were to head up to AIR CCCC’s second floor, you’d be greeted by a more intimate dining setting where you get firsthand, up-close views of the chefs and staff at work at the pastry bar, a fermentation lab, a cooking academy, and an R&D station.
That’s right! This is where the “CCCC” part of AIR CCCC’s name comes into play, as beyond being a restaurant and a circular campus, it’s a cooking club free for all culinary exploration. Most such “sustainability-focused” restaurants tend to fall prey to greenwashing, so I won’t blame you if you’re unconvinced, but this is where I’ll show you the proof of the pudding is (quite literally) in the eating!
It was surprising to hear that AIR CCCC hadn’t already had a lunch menu when it first opened, but better late than never! Here’s everything that we got on the lunch menu, and before we get into it, I must warn you that it’ll have your eyes well-fed but your stomach hungry for more!
Starters
AIR CCCC’s lunch menu is relatively short, but that means I could review almost everything on it, so here’s what we tried! To start things off, we got the Cured Line Caught Red Snapper, Marinated Heirloom Tomatoes, and the Fermented Cassava Bread with Whipped Mushroom “XO” Butter, which technically is an add-on and not a starter but was something the waiters had highly recommended, so we couldn’t say no!
As a cash-strapped student, I could count the number of times I visited a restaurant of a similar calibre to AIR CCCC on just less than two hands, so I wasn’t sure what to expect when it came to such starters, but I took the plunge and gave them a whirl!
Upon serving, what struck me about the dishes, the Cured Line Caught Red Snapper and the Marinated Heirloom Tomatoes in particular, was how at first glance, their appearances defied my expectations. With its artful presentations and unexpected bursts of colours, each dish contrasted sharply with the simpler visuals I had in my head!
The first dish to pique my curiosity was the Cured Line Caught Red Snapper. This dish is served with shaved vegetables, such as sliced red peppers, covering the slices of red snapper, yuzu oil drizzled all over the meat, and charred onion dashi.
Having raw meat as a starter was a first for me, so you can imagine my apprehension! But at first bite, I was pleasantly surprised by the textures and flavours that melded together in just one bowl. The light and slightly sour yuzu oil and the charred onion dashi nicely complemented the delicate, jelly-like nature of the red snapper, while the shaved vegetables gave some crunchy contrast.
Overall, the Cured Line Caught Red Snapper certainly leans towards being more experimental, something I’d normally not go out of my way to try, but the picky eater in me has been made less picky. If you want a light but still filling starter, give this a shot!
Moving on to the next dish that also visually but pleasantly surprised me is the Marinated Heirloom Tomatoes. Served with cashew “ricotta”, chewy jackfruit, pickled chillis, and Thai basil, this was a treat for the eyes, but I couldn’t help but wonder how overwhelming it could be with such varied ingredients all in one dish.
Well, I needn’t worry that much as this was yet another interesting dish that’ll captivate your senses! This dish was a great mix of sweet and sour. Every bite was an experience itself; from the crunch of sweet heirloom tomatoes to the creamy but not overpowering ricotta and the chewy and fruity jackfruit, every sensation is like bursts of pleasant surprises in the mouth.
The only not-so-pleasant surprise though, was the hard bits of what I assume to be the cashew. My colleague and I agreed that instead of adding textural value, these bits were unexpected, offbeat notes that couldn’t quite blend in amidst the other harmonious flavours and textures.
If this one small element had been removed, this dish would have passed with flying colours in my books! But regardless, the Marinated Heirloom Tomatoes were still a new but intriguing experience.
Finally, we had to end with what you would least expect to be the showstopper among the three starters—the Fermented Cassava Bread with Whipped Mushroom “XO” Butter! Now, don’t underestimate this simple dish.
Remember the fermentation lab found on AIR CCCC’s second floor that I was talking about? The fermentation lab proved that it bears juicy fruits in the fermented cassava bread as this had to be one of the most delicious breads I had ever tasted!
On the denser and chewier side, this bread might not be for those who like their buns light and airy. Nevertheless, I loved this dish so much that I bet it can even be eaten on its own if you please. Fun fact! The cassava used is fresh, picked from AIR CCCC’s very own garden nine days before. Once again, AIR CCCC’s sustainable efforts showed their worth, as the nutty notes were much needed.
As for the whipped mushroom “XO” butter? This is a spread you cannot, and I sincerely say this with my whole chest, cannot leave out! Don’t be shy to spread this butter generously all over the bread’s surface, as this took it to the next level!
The butter, with subtle notes of mushroom, packs the bread with its richness and umami. It’s a buttery dream I could lather onto anything I eat for days! It’s velvety, luxurious, and creamy—everything I love in a spread.
In conclusion, don’t underestimate the humble loaf, especially those served at AIR CCCC. In the future, if I ever get the chance to dine at the restaurant again, I will come back just for this dish. The fact that this is merely an add-on still blows my mind as I type this.
Mains
The starters were such a journey; how would the mains fare? With three dishes to choose from, we settled on the Grilled Line Caught Sea Bass and the Spiced Shitake Mushroom. Again, these dishes sounded simple on paper, but I’ve now learnt that AIR CCCC will always find a way to catch you off guard.
First up, we have the Grilled Line Caught Sea Bass! Sorry to sound extra picky, but when it was placed on our table, I couldn’t help but feel my excitement deflate a little as this dish’s presentation was lacklustre, to put it simply.
Maybe it was due to the wide bowl it was presented in, but the singular piece of fish seemed abnormally small as it stood in the middle, resting on a dollop of burnt coconut cream. This dish also comes with green mango and marinated radish on the side, which made the presentation slightly awkward, but that’s just a personal, minor gripe I have.
Taste-wise, the fish was, unfortunately nothing to shout about. The flaky meat and crisp skin I expected to hit my tongue weren’t what I got. Rather, it was unremarkable, with no signs of crispy goodness. As for the coconut cream, I’ll give points for how it was something unusual to what I usually pair with fish.
Coconut cream is a sweetener that adds a new layer of richness and creaminess to this otherwise ordinary dish. However, just as much as I gave it points for its tastiness, I’d dock points in the same beat due to how cloying it can get after one too many bites.
The green mango and marinated radish added refreshing notes and some crunch, but I honestly didn’t know if this “salad” provided much value to the dish. I didn’t go back to these two components too often, which unfortunately furthered my belief that they were simply not necessary, but that’s just my personal opinion!
But don’t fear! The Spiced Shitake Mushroom came in clutch, saving our experience with the mains as yet another unexpected star during our lunch, like the fermented cassava bread! They say not to judge a book by its cover, but once you see this dish for yourself, you can already anticipate that it will turn things around!
Whatever image you have of what a shitake mushroom should look like, wipe that image out of your brain immediately! As opposed to the chestnut brown, umbrella-shaped caps on white mushroom stems, what you’re getting at AIR CCCC is two hamburger-like stacks of crispy fried shitake mushrooms. The flat, crispy circles of mushroom have preserved peppers sandwiched between them as both mushroom “sandwiches” are sat atop a bed of corn sauce.
Once more, I stress not to underestimate the simplicity of dishes like the Spiced Shitake Mushroom. After digging into the mushrooms for a moment, it almost tasted like eating a crispy piece of meat. It was tender, crunchy, and despite its flat shape, was absolutely filling. Paired with the preserved peppers, it’s crunchy heaven all around. Do make sure to dip them into the corn sauce, as it gives sweetness to the dish!
Sweets
Not ready to leave AIR CCCC just yet? Get yourself one of two sweets the lunch menu offers! If you can’t decide what to get, don’t worry, as we tried both so you can see which you prefer. The two sweets in question are the Re-Incarnated “Chocolate” Sorbet and the Mango and Yogurt Gelato, both completely contrasting desserts!
Desserts are always my favourite part of any dining experience, and the fact that they are types of ice cream makes me all the more hopeful for our lunch to end on a high note! The first sweet we tried is the Re-Incarnated “Chocolate” Sorbet, mostly because of the “re-incarnated” element in its name.
What makes this sorbet re-incarnated? Well, reincarnation is about rebirth in another body, and that was exactly what AIR CCCC did with this “chocolate” sorbet! Through this dessert, AIR CCCC reimagines what a sorbet is like. And yes, the reason why the word chocolate has parenthesis is because it’s anything but chocolate!
Rather, the ingredients involved are by-products of everyday processes. The first ingredient is cocoa husks, which come from processing cocoa beans. Then, we have the cascara, the fruit that’s discarded when coffee is made, and finally coconut flesh, which is usually thrown when coconut is used commercially.
These ingredients are roasted and ground with cocoa butter and sugar, culminating in luscious chocolate bars! In short, this “chocolate” is made using traditional chocolate-making methods, all without the most essential ingredient, cocoa beans.
Chef Matt, one of the founders of AIR CCCC, explained that this is how their chocolate is made due to the worldwide shortage of cocoa beans. Again, this aligns with AIR CCCC’s admirable sustainability goals! Now, the real question is whether the “chocolate” is like the real deal.
Aside from the “chocolate” sorbet, it is also served with caramelised coconut and burnt Szechuan pepper meringue. Yes, you’re not reading this wrong—it’s Szechuan pepper in meringue form. I’ve only ever had meringue made from egg whites, so this was another adventure itself, aside from the “chocolate”!
And an adventure this was, as this dessert became my third biggest highlight of our meal! The chocolate was an absolute luxury on the tongue. Smooth, velvety, and chocolatey, you’ll forget it’s not made from cocoa beans when you’re deep into this dessert. The caramelised coconut below the sorbet adds a nice crunch and nuttiness.
As for the Szechuan pepper meringue, this was a dream of a cloud! Chocolate and spice have always been a unique but favourite combination for many. I wasn’t always a fan of such pairings, but the gentle heat this provided made for a nice contrast! This meringue is simply melt-in-your-mouth goodness you have to have in every scoop of the sorbet.
In a nutshell, this is a dessert you don’t want to miss. I’m unsure whether I consider it a sorbet, as sorbet tends to have a more granular, icy feel, which this sorbet didn’t possess. Sorbets are typically made with fruit, so if you’re looking for a fruity sorbet, this isn’t it, but this was amazing regardless.
The next dessert that would now have to meet the high satisfaction levels of the Re-Incarnated “Chocolate” Sorbet is the Mango and Yogurt Gelato. This dessert blends fresh mangoes, yoghurt, crispy rice, cashew crumble, and whey caramel.
Diving into this dessert, the mango and yoghurt gelato is as creamy as gelato gets. I loved that you could taste the freshness of the mangoes and how the gelato goes well with the crispy rice and cashew crumble! We weren’t told what the bright yellow flakes were, but judging from their sweet and sour profile, they reminded me of dried mango candy.
My colleague wasn’t a fan of this sweet and sour topping due to how strong it was. I can see how this would be overpowering over the gelato, but for me, this wasn’t a big issue. Anyone who loves sweet and sour as a combo, make sure to get this dessert before you leave!
Drinks
No meal can go without a drink, so we’ve got four to try! These drinks aren’t part of the lunch menu, but you can consider them should you need a liquid companion to your food. We opted for two alcoholic and two non-alcoholic drinks so that anyone, no matter whether they enjoy alcohol or not, can see which drinks they should get when they stop by AIR CCCC.
For the alcoholic drinks, we had two cocktails, namely Jasmine G&T (S$24) and El Bandarra Spritz (S$28). My drink was the El Badarra Spritz, and as someone who wasn’t too familiar with this drink, this cocktail in particular isn’t my cup of tea.
This is mainly due to its noticeable bitterness, so this was a big no for me. What I will say, though, was that the drink’s saving graces that made it slightly better were the orange notes and the light, fizzy texture from the sparkling wine, which made this drink slightly refreshing.
My colleague’s drink was the Jasmine G&T, and honestly, we probably should have swapped drinks as this was more up my alley. Consisting of Brass Lion Jasmine Tea and East Imperial Royal Botanic Tonic, I got a taste of it and particularly liked the aromatic sweetness that came from the jasmine’s flowery notes and the botanical flavours of the gin.
However, my colleague pointed out that this drink tasted pretty “watered down”, so you won’t be getting a very strong alcohol taste. This was good news for me, but if you prefer a stronger kick, this might not be for you.
As for the non-alcoholic drinks, we went for Roselle In The Air (S$16) and Muri Sherbet Daydream (S$20). Roselle In The Air consists of exactly what its name suggests, with roselle, garden herbs, and grapefruit soda in the mix.
Taste-wise, of all the sodas I’ve had, this was probably one of the fizziest drinks I’ve had, which sadly made me dislike this drink. The grapefruit soda’s effervescence totally overpowers everything else, so I couldn’t taste much of the roselle or garden herbs. Unfortunately, with the way the drink’s fizziness burned sharply each time I took a sip, despite its refreshing nature, it was an ultimate letdown for me.
Then we have the Muri Sherbet Daydream. This drink, consisting of pink fruit, pine, and some sort of sparkling beverage, was slightly more pleasing to the tongue, but both my colleague and I agreed that there was some minty flavour akin to Colgate toothpaste.
Not that I’ve consumed toothpaste in my life, but it was the first thing that came to mind. Overall, the drinks were pretty hit-and-miss for us, but it could be down to our personal preferences.
Air CCCC Details
In a nutshell, AIR CCCC has been mostly fulfilling and made the trip to the location itself absolutely worthwhile. AIR CCCC definitely sets itself apart from the others both in its ambience and in its food. And when it comes to sustainability in the culinary scene, you can most certainly count on AIR CCCC to not just be all talk as they’re all about action!
If you’d like a mini getaway in the form of a short lunch trip, do head down to AIR CCCC! As aforementioned, AIR CCCC will make you feel as though you are worlds away from Singapore, both with its ambience and food.
For more information, check out AIR CCCC’s website and their socials on Facebook and Instagram.
📍Location: 25B Dempsey Rd, Singapore 249918
💲Price:
- Two-course (lunch): S$58++
- Two-course plus dessert (lunch): S$68++
⏰Opening hours:
- Lunch: Wednesday to Sunday, 11.15am to 3pm (last order at 1.30pm)
- Dinner: Wednesday to Sunday, 5.30pm to 11pm
Photos by Pauline Caoile of the DANAMIC Team.
