The Reverie

The Reverie Reverie by .reuben
Revel in good food and great company. THURS - SUN : 11AM to 3PM, 5PM to 9PM

23/04/2026

It’s with a heavy heart that I announce this.
I will no longer be part of Reverie’s operations moving forward, from 23rd April. (I said 29th in the video. that was a mistake.)
Reverie will continue to operate at the current location, and I will not be responsible for the food, menu, or any other business aspect.
This account will be deactivated likely by 7th May. New social media accounts may be created and put up, under a similar name.
I am extremely thankful and greatful for all the support thus far. Thank you for everyone that has given me a chance and enjoyed my food, and allowing me to serve you food that I myself enjoy having.
I will always remember the kind words and motivating conversations I have had with some of you, as well as everyone that has complimented me, my food and cooking, and the stall.
Thank you very much.
Reuben

13/04/2026

Reverie started out as a random thought while I was incarcerated, bored and had nothing to do. I scribbled down estimations on overheads and other costs on a piece of paper, thinking nothing more of it than a pipe dream.

A year after my release from prison/RTC, the SAJC Thai Food stall run came to an end. It was a good experience , but I did not think I would get another chance to run my own business again.

Until Reverie happened. And so I poured my heart and soul into this project, doing my very best to ensure that it succeeded. And I think that for the most part, I have kept to my goal and achieved it.

Reverie has been featured on a few articles, and people have reached out to me to do features, collaborations and other projects. I am grateful and thankful to everyone that sees potential in Reverie, and in myself, and have reached out to connect, or offer opportunities.

I will continue to keep Reverie as true to my original goal and intention — to provide good quality food with reasonable prices, dishes that are more commonly found in restaurants, and continue to pay attention to details such as rotating the menu to keep things fresh, providing options that can cater to most dietary needs and requirements, as well as just trying to allow anyone to enjoy restaurant quality food, without having to pay a premium. I will continue to dedicate my time to ensuring that Reverie maintains the standards that have been set, and hope that our base of regulars will gradually increase in the coming months.

Even in this trying period, with inflation and shrink-flation, rising COGs and COL; with suppliers increasing prices, adjusting MOQs and delivery schedules. I will do my utmost best to ensure prices are reasonable still, and that if you, a customer, is spending your hard-earned money at Reverie, I will uphold a certain standard in the food that is sent out to you.

I will be releasing some details on the upcoming new menu as well as some tweaks and adjustments that will be made.
Thank you for supporting Reverie and myself thus far. I look forward to seeing you at Reverie.
Video production, editing and other credits to:

12/04/2026

Our Pork Loin Bone-In Tomahawks.
Brined for 16-24 hours in a 4% citrus brine, the meat is seared on order, then goes into the oven for 5-7 minutes, before resting for a similar amount of time. The end result is a medium-well piece that’s tender, juicy and succulent, with an evenly salted mouthfeel from the brine.
The citrus brine assists to tenderise the meat and preventing the meat from tasting dry, while providing a subtle tangy flavour.
Searing it on high heat over a pan or grill causes the Maillard reaction, browning the surface and locking in the juices and preventing moisture from escaping.
Served with fries and salad, it is one of our more popular items.
This is by far the longest dish to cook on the menu with a minimum 20 minute cook time, so if you would like to try this, do expect a 20-30 minute wait minimally.

Short Rib Ragu MafaldaTime consuming, long cooking time. The most labour intensive dish on the menu by far. 1-3 hours of...
11/03/2026

Short Rib Ragu Mafalda
Time consuming, long cooking time. The most labour intensive dish on the menu by far. 1-3 hours of prep, 12 hours/overnight cook time.
Each piece of short rib is seared. Mirepoix is manually small diced, then sautéed, after which tomato paste is added. Once cooked through, red wine is used to deglaze, and reduce. Everything is combined in a large GN Pan/Insert, and filled with water, some pomodoro pelati or canned whole peeled tomatoes are added, along with cheese rinds if any are on hand. The tray is covered with foil, then placed in the oven to cook overnight. In the morning, the meat is separated from the sauce, and then shredded and packed. The gelatinous and beefy residue braising liquid is packed, and used as the base for the ragu.
Is it a long process? Definitely. Are there shortcuts that could possibly be taken? Maybe. Do I regret putting it on the menu? Definitely not.
I made it the first time about 1.5 years ago, while I was renting a unit and co-living with a few housemates. Buying an entire unprocessed rib and having to run down to the hardware store to buy a small saw to cut the bone into manageable pieces on my own. But I thoroughly enjoyed it after waiting from 10am to 8pm, and I’ve always wanted to eat it again since, but cooking such a tedious dish for myself never really made sense. Now, I taste it everyday to the point I don’t want to cook a full plate of it for myself. No regrets though.

Hi everyone, Reuben here. No video for a while as I’ve been swamped. I truly appreciate all the support.To those that ha...
02/03/2026

Hi everyone, Reuben here. No video for a while as I’ve been swamped. I truly appreciate all the support.
To those that have came down to support, left me constructive feedback or compliments about the food and enjoyed the fare, thank you. For supporting, for coming down from all over SG, and for spending your hard-earned money to purchase my food. I am happy and glad that you enjoyed it.
To those that left unsatisfied, unhappy, or angry. I apologise if the food was unsatisfactory, not up to standard, especially if any pastas did not hit the mark, as I was the one that cooked it. I will continue to work on improving, or maintaining the quality, and am actively working on it every day that I’m at Reverie. If you would like to give me another chance, please reach out to me and let me know what you had and issues there were, and I will be happy to provide you a replacement on your next visit.
To those that cannot wait, I will not apologise though. I am actively trying my best each day. But I am human. And waiting times are unavoidable, especially when there is a big crowd, during peak hours, and especially if you came from an article. There is a limit to how fast I can move, and we explicitly inform customers of waiting times that are usually from 30 minutes to 1 hour, or more if necessary. There have been days where we start service and immediately have 10 tables of 3-4 pax, and there is no probable way for me to dish out 40 plates of pasta immediately.
I take responsibility for bad food, bad quality.
But if you cannot wait, please, do not come at this point in time. I would rather not have to rush food out at subpar quality anymore.
With all these changes, I hope that the food and overall experience at Reverie will improve next week. Thank you all so far for all the encouragement, especially those that have personally came forward to talk to me. 🙏🏻
- Reuben

Spent the past few hours thinking, penning, and just contemplating. I say all of this from the bottom of my heart.Thank ...
26/02/2026

Spent the past few hours thinking, penning, and just contemplating. I say all of this from the bottom of my heart.
Thank you for all the support thus far.

22/02/2026

Thank you for the feature 🙏🏻

06/02/2026

carbonara with no cream?! ✅

27/01/2026

this is what happens when you order a shortrib ragu from reverie

Address

603 Clementi West Street 1
Singapore
120603

Opening Hours

Monday 11:00 - 21:00
Tuesday 11:00 - 21:00
Wednesday 11:00 - 21:00
Thursday 11:00 - 21:00
Friday 11:00 - 21:00
Saturday 11:00 - 23:00
Sunday 11:00 - 23:00

Telephone

+6584937783

Website

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