Eat Snake

With a personal penchant for bringing back authentic flavour from the past. @malaccamakanking will be frying KL Tai Lok Mee over charcoal for a one day special at EatSnake! Swipe for details. Limited portions-RSVP linkinbio 33 Desker Road L2 s209565 30 May 11:30am to Sold Out Chef Alan Chan was born and raised in a multi-generational household in Semabok, Malacca, Malaysia. Inspired by the multi-ethnic dishes cooked by his late paternal grandmother and recipes shared among their multi-racial kampong community, he set his aspiration to become a chef at the age of 14. At 18, he enrolled in Taylor’s Culinary Institute in Malaysia, where he trained in French cooking techniques, before moving to Singapore after graduation to begin his career at Pizzeria Mozza. He later joined Burnt Ends, where, under Chef Dave Pynt, overseas professional exchanges and a three-month stage at Restaurant Brae in Australia deepened his knowledge in kitchen management. In 2017, Alan joined Cheek Bistro as a Chef de Partie and progressed to sous chef within three years. He later assisted in the opening of Kotuwa in 2020, where he honed his skills in Sri Lankan cuisine and flavours. In 2022, with more than 10 years of experience, he joined Rempapa & Gilmore as head chef.

Thank you truly to everyone who came down and supported the Aqua Palace, we hope you left with a story or two to share. What started as a small desire to unearth the stories of Desker Road blossomed into heartwarming moments and relationships that now lives on with us. This couldn’t have happened without @thetprojectsg ‘s trust in letting us throw a party for Transgender Day of Visibility. Thank you June, for sharing your precious stories! Work By: @somewhereelse.co - Curation & Art Direction @siang.ern - Research & Writing @thelaank - Spatial Design & Programming Music By: @haute_encounters @dansteryplis @godkorine @xaetherx777 @denyyyeveryyything @tearjerkey @candiceteosh Special Appearances By: @skl0_ & @beccadbus Last but not least, @ all of you for your generous giving and making time to come by ❤️

FORBIDDEN FRUIT 02 is a pop-up collection of temptingly beautiful goods, prints and objects by home-grown creatives. For this edition, we're featuring up & coming graphic designers — some of whom are selling their work for the first time!! Come join us on 7+8 Oct '23 from 12pm – 7pm at EatSnake (33 Desker Road, Level 2) for a super chill day and peruse some cool new work with a drink in hand. Featuring: @kool.type / @phrawgcraft / @herman.svg / @mikanorchard / @ananyasaraf.design / @kwokyt / @q.qqing / @avecyuno / @sospeedygirl / @fthrsli / @hellovanlim / @zeharn_zeherng / @xin.v / @currencydesign / @thisisveryrude / @deathoftypography / @space0utsul See you there! ✨💥

We’re proud to get our hands on an allocation of Nakanishi Wagyu, which many say is the pinnacle of Miyazaki beef. Bred by Norihito Nakanishi, whose family has reshaped what Wagyu can be. While we think Wagyu is about its decadent marbling, the Nakanishi family, in their pursuit of amplifying their stock’s flavour towards mythical proportions, have dedicated their lives and patience to rearing cattle that transcend even their own legacy. In this special one-day-only gathering, we have Chef Lawrence @kowfuu , the chefs’ chef, to share with us about Nakanishi Wagyu, accompanied by wine selections from @grape.curate . Embark with us on this little epic to look into what’s normally hidden and unmarked. Saturday 7th February 2026 EatSnake 33 Desker Road L2 s209565 Seating 1: 12pm to 3pm Seating 2: 3pm to 6pm Pricing (food + wine), sgd$88 Set of 3 course, 3 wines • Nakanishi Wagyu Rump White Shabu with cold somen, Daikon and Negi •⁠ Nakanishi Wagyu⁠ Petite Wagyu Gyu Don with Wagyu drippings, sautéed onion & onsen egg •⁠ ⁠Nakanishi Wagyu Roast Beef with Miso Laksa. Pairing Wines (3 Types) STÉPHANE CYRAN | Chasser le Brouillard 2022 Lorraine, France Orange (skin-contact) | pinot gris, pinot blanc DEBOUTBERTIN | Tout Rouge 2022 Loire, France Red / cab franc, grolleau, pineau d’aunis, cab sauv TAILLEURS CUEILLEURS | Sarvazo 2022 Bugey, France Pét-nat rosé / gamay, pinot noir #sgfoodtrend #sgfoodies #nakanishiwagyu #sgfood #sgfoodlover

CONSIDER THIS A HOLIDAY INTERVENTION ‼️🎄 Forget generic, big-brand stuff. We're staging a mashup of two restless forces: the raw, electric energy of Grower Champagne and the culinary mavericks at EatMyCB. Taste 12 champagnes that rip up the rulebook, paired with an EatMyCB curry & crouton sampler platter – a playful, audacious match for bubbles with this much character. This is your one-stop weekend to stock the cellar with serious bubbles and have a damn good time doing it. MONTAGNE DE REIMS David Léclapart Bérêche & Fils VALLÉE DE MARNE Aurore Casanova George Laval CÔTE DES BLANCS Étienne Calsac CÔTE DE SÉZANNE A. Bergère AUBE / CÔTE DES BAR Salima & Alain Cordeuil Laculle Frères SAT 29 NOV | 2–6 PM | EATSNAKE Solo ticket: $98 nett The 4-Pack Fix: $88 nett Bubbles. Spice. Sorted. Link in bio for full lineup and booking 👆

The Dream House Presents Halloween: MASKS ON! 📍: Eat Snake @ 33 Desker Rd 📆: Oct 31st, Friday 🕣: 9pm - 1am 🎟️: $15 (link in bio) Hey dolls, it’s time to log back into the Dream House fantasy — your Halloween assignment is…..MASKS ON! 💻✨ The Y2K mainframe is glitching and the portal’s opening at Eat Snake — so we’re summoning every masked diva we can: be it a superhero bimbo, scandalous villain, horror movie assassin or rhinestoned pop-princess. 💿🌈 Whether you’re serving neon scuba siren, Venetian drama, or campy pandemic couture, the only rule is: the mask stays ON. Because this isn’t about hiding — it’s about unleashing your secret fantasy. 🎭💋 Performer/DJs: Eliza Blaque | JustJubes | Barbie&Ken 💽 Amazing artwork by @all.ey_es ✨

A fun filled Saturday afternoon last week at @eatsnake_ , where our “Liquid Pilgrimage Through Japan” felt less like an event and more like a gathering of kindred spirits. We poured rare and soulful bottles from Japan and watched them awaken delight in a room full of curious, openhearted friends. On show were rare bottles from Domaine Mont, Domaine Nakajima, Domaine Takahiko, Fattoria Al Fiore, Fujimaru and Takeda winery. It’s astonishing how Japanese winemakers are now shaping wines of such poise and depth, wines that sit effortlessly among the world’s great restaurant and wine bar tables. Also a big shout out and heartfelt thanks to the amazing couple Kei-san and Nico-san of @bisco_sakaba who provided their soulful bites to make sure we all didn’t go hungry during the tasting. And this is just the beginning. Our next journey will follow the Japanese winemakers who have carried their craft beyond Japan, planting it in distant soils, where they continue to weave emotion, precision, and beauty into every glass. Stay with us. The story is only just unfolding.

What a journey! Last Saturday, we celebrated our first-ever public fermentation workshop, "Make Your Own Kimchi-Kraut". It unfolded as a truly rewarding experience A heartfelt thank you to our incredible Cultured Clubbers! Your presence, insightful questions, and honest feedback made this hands-on, sensory dive into lacto-fermented cabbage truly special. We're so grateful for your energy and eagerness to learn. We loved sharing the wonders of transforming simple ingredients into gut-friendly, umami creations, complete with delicious tasting sessions and plenty of DIY fun. At Amanita Ferment Station, our mission is to help cultivate healthier lives through easy-to-make, delicious fermentation using organic produce (whenever possible) and featuring medicinal herbs. We believe in demystifying the process, making it enjoyable, and empowering you with skills for conscious living and a thriving gut microbiome. Yearn to cultivate a deeper connection to living foods? Our upcoming public workshops are now open for exploration. Learn practical, intuitive methods to craft your own ferments – from savory krauts to wild, probiotic-rich brews, there's a journey for every soul: 🫖 Kombucha Workshop: Learn the timeless craft of brewing probiotic tea, incorporating exquisite flavor pairings from seasonal fruits and beneficial local medicinal herbs. 🍾 Wild Soda Workshop: Learn how to cultivate wild yeasts for naturally fizzy, probiotic-rich fermented drinks. 🌶️ Kimchi-Kraut 🥬Workshop: Learn the basics of cabbage fermentation and versatile meal ideas (just like our recent pilot!). For more information and to express your interest, visit our website (link in bio) 🔗/pages/workshops Fill in the form to share your preferred workshop types and availability. We'll be announcing new workshop dates very soon based on your collective interest. Thank you for being part of “The Cultured Club”. We can't wait to ferment with you!

We’re celebrating Transgender Visibility Day at Aqua Palace and would love for you to join us! 🌈 A private exhibit of real and imagined memorabilia, it’s gonna be a fun time of celebrating the heyday of Desker Road’s transgender sex workers through chats and more 💿 Come through and help us raise funds for Tshelter! 🗓 Date: 29, 30March 2025 📍 Location: Eat Snake, 33 Desker Road 02-01 / @eatsnake_ 🎟 For Invites & Event Details: / We’re waiting for you!

SNAILS 01: FERMENTING Last weekend, you and your friends chose to spend your Saturday with us over Pizza, Kombucha & Puzzles, appreciating the craft of the brands we love. Some of our favourite moments include unintentionally seating strangers together who turned out to be friends. Not forgetting watching you guys give it your all to finish a puzzle before it was time to give up your table. We wished we had unlimited time and room for all of you! To the featured brands we love @keenwaybread & @amanitakombucha , thank you for being a part of the very first edition of Snails. For giving it your all, and supporting us at every step of the way. Thank you! We count on your interest and continued support for our upcoming events and endeavours, and we hope to host you again soon. ——— With everything around us moving so quickly, it feels forgotten that good things take time to be made. This is why we we’ve started SNAILS—a community hang-out initiative where we gather for the sole purpose of appreciating and enjoying the process of creating with one another. EatSnake is about bringing together to showcase and to exchange ideas. We are a project organised by the teams @somewhereelse.co , FLAANK and @thelaank . Drop us a DM if you’d like to do a show with us or simply to rent the venue.

Dreams don’t always come true, but this one did! 🥺✨ The start of November marked something very special for us—launching not one but 2️⃣ very special publications that (accidentally) explored the spirit of international collaborations in their very own ways. (How To Cook Prickly Pear) After almost a year of being online friends with Mun Yi (@thefallowseason ), we welcomed her back home from LA, for her to hold her package that she worked on with Esther @douchebagbobo in her very own hands. When the two exchanged hugs for the first time, we were so, so immensely glad that we made this happen. (Talk Cock Sing Song) As for Kenn (@kennlam ), he has yet to take in the fluorescent pages of the baby he worked on with Christy (@tiredteas ). He is currently in Berlin, working on an upcoming solo exhibition—we’ve missed you this round! 😔 We were so WORRIED, like who would bother coming down for an event after catching us at SGABF??? 🫣 but no, time and time again, you guys have proven to us that THE HEART WILL GO THE DISTANCE 😌💕 A GREAT BIG THANK YOU for joining us at Pressing & Processing last weekend! 🍋 This time we didn’t just make chilli shirts (re: Padi Party), we made chillies come to life with 3 very special sambals featured in How To Cook Prickly Pear 🌶️ We did our first fermentation + zine workshop!!!! Screaming, crying, this was the best party to cap off the year with! 🙌🏼 Kudos to @eatsnake_ for the beautiful event and @process__magazine for celebrating with us! 💖 NEXT STOP, TOKYO AND KL ART BOOK FAIR! ☁️ AND THE REST OF THE WORLD NEXT YEAR?

With everything around us moving so quickly, it feels forgotten that good things take time to be made. This is why we we’ve started SNAILS—a community hang-out initiative where we gather for the sole purpose of appreciating and enjoying the process of creating with one another. For SNAILS 01, we’re opening our doors to anyone keen on spending their Saturday building jigsaw puzzles with delicious pizzas and nutritious kombuchas fermented and made by our friends @keenwaybread and @amanitakombucha . As fans of their work, we’ve put together this event to share their offerings with you. On the menu are classics and event specials for you and your friends to enjoy together! With limited seatings available, pre-order your bundles & secure your seats now 🥳 [RSVP link in bio] See you at @eatsnake_ then! ***Kindly Note*** • No outside food and drinks are permitted for this event • All pizzas are 8” | kombucha bottles are 250ml • You may add on Ala-cartes at the venue (Cashless payments only) • All sales are final • DM us for further enquiries