The Daily Cut restaurant in Singapore, want to know Latest The Daily Cut Menu 2023 with prices. They have an array of delicious and inspiring options that will leave you satisfied and ready to take on the rest of your day. With such a huge selection of dishes at The Daily Cut Singapore Menu, how do you know what to order? Don’t worry—they’ve got you covered. They’ve broken down their menu into sections based on what kind of mood you’re in: Whether you’re looking for something light or something thick and hearty, they’ve got what you need.
The Daily Cut wanted to share their passion with you and create an environment where you could relax and enjoy a great meal with friends and those you love. When you’re looking for a casual evening with friends, or a delicious meal to take home, The Daily Cut Singapore is the place to be. One of the best things about this The Daily Cut SG is that it is open from morning till late at night, so you can visit them anytime during the day or night if you want to have some good food cooked by professional chefs who know how to prepare delicious dishes using fresh ingredients.
The Daily Cut Menu 2023 With Prices List
Below you will find the latest Lists of The Daily Cut Menu 2023 Singapore with prices Updated In [thisMonth]. The Daily Cut Menu & prices are sourced directly from The Daily Cut Singapore outlets.
|Build Your Own Bowl|
|Petite (No Protein)||S$9.00|
|Regular (No Protein)||S$12.00|
|Meatloaf w/ Gravy||S$12.00|
|Allmighty Jelly (Lychee)||S$3.60|
|Allmighty Jelly (Mango)||S$3.60|
|Allmighty Jelly (Pomegranate)||S$3.60|
|Celery & Cucumber Juice||S$5.40|
|Pineapple & Ginger Juice||S$5.40|
|Lychee Mint Kombucha||S$6.00|
|Sparkling Peach Tea||S$3.60|
The Daily Cut Alternative Restaurants
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 eatzeely.com