Indulge Menu Prices Singapore 2023

Hello Indulge  lovers, are you looking for the latest Indulge  Menu? You have arrived at the right place then. We have uploaded their complete menu with pictures & updated prices. Below you will find the latest Lists of Indulge  Menu 2023 Singapore with prices.

Indulge Menu Singapore

Indulge Menu Singapore With Prices List


Indulge Fried Chicken

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Indulge Bowl

Indulge Menu in Singapore offers an exquisite selection of flavorful bowls that are sure to satisfy any food enthusiast. From the savory Australian Marbled Striploin Steak Bowl to the indulgent Chicken Chop Bowl with Teriyaki Sauce and the delectable Grilled Salmon Bowl, each dish is crafted with care and precision. For those craving a burst of flavors, the Truffle Mushroom Bowl and Hae Bee Hiam White Clams Bowl are must-try options. Seafood lovers will relish in the Grilled Prawns Bowl with Garlic Butter or the Assorted Seafood Bowl with Hae Bee Hiem. Not to be missed, the Black Pepper Smoked Duck Bowl with Blackcurrant Sauce and the Grilled Chicken Breast Thai Chili Bowl are culinary delights. With prices starting from S$10.90, Indulge Menu promises a delightful dining experience that will leave you wanting more.


Indulge Singapore offers a delightful range of dishes on its menu. From the succulent Australian Marbled Striploin Steak priced at S$22, to the flavorsome Chicken Chop options like Mushroom Sauce (S$12), Black Pepper Sauce (S$10.90), BBQ Sauce (S$12), and Teriyaki Sauce (S$10.90), there’s something to satisfy every palate. If you’re craving seafood, try the Grilled Salmon and Chips (S$16) or the Pollock Fish and Chips (S$14). For a unique taste, indulge in the Blackpepper Smoked Duck with Blackcurrant sauce (S$17), or opt for the Grilled Chicken Breast dishes – Black Pepper (S$13) or Thai Chilli (S$13). There’s a delightful selection to explore at Indulge!


Indulge Singapore offers a delectable variety of pasta dishes on its menu. For those who love a hearty steak, the Australian Marbled Striploin Steak Pasta is a must-try at S$23. Chicken lovers can savor the flavors of Chicken Chop Pasta (S$13) or Chicken Cutlet Pasta (S$13), while seafood enthusiasts can indulge in the Grilled Salmon Pasta (S$17), Grilled Prawns Pasta (S$13), and Assorted Seafood Pasta (S$13). For unique and rich flavors, there’s the Cajun Chicken Breast Pasta (S$14) and Black Pepper Smoked Duck Pasta (S$17). Vegetarians can relish the Truffle Mushroom Pasta (S$13) and Flower Clams Pasta (S$14). A delightful pasta experience awaits at Indulge!



Indulge Singapore’s delightful side dishes add a burst of flavor to any meal. Enjoy the refreshing taste of Coleslaw (S$5.50) or indulge in the crispy goodness of Chicken Nuggets (S$6.50) and Popcorn Chicken (S$8). For a unique twist, try the savory Takoyaki 6 pcs (S$6.50) or savor the richness of Mushroom Soup (S$6.50) and Truffle Mushroom Soup (S$8.50). Craving something crunchy? The Onion Rings (S$6.50), Cajun Fries (S$6.50), French Fries (S$5.50), Cheese Fries (S$6.50), Truffle Fries (S$8.50), Mentaiko Fries (S$9.50), and Sweet Potato Fries (S$6.50) are the perfect accompaniments to your meal. Elevate your dining experience with these delightful sides at Indulge!


Indulge Menu Singapore

Who Is The Owner Of Indulge in  Singapore ?

Michelle Luo Is The Owner Of Indulge in  Singapore.

Is Indulge Halal In Singapore ?

Indulge Singapore restaurant is not halal certified, as it offers some non-halal items that are not permissible in Islam.

How Many Locations Have Indulge In Singapore ?

Indulge Has More Than 20 Outlets In Singapore .

What Indulge Accepts Credit Cards In Singapore ?

Yes! Indulge Accepts Credit Cards In Singapore.

Christopher Tan Author at
Christopher Tan Author at

Author: Christopher Tan

Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.

I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on

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