In 2014, Aussie Chef Darren Farr started The Lokal, a casual Australian Restaurant-Bar with an open kitchen concept, providing customers with honest house-made comfort food from day to night — including butter, sauces, pickles & meats all made on site with good produce. Our name is German for local eatery, an influence that can be explained by its proximity to Goethe-Institut Singapore and is also reflective of our diverse & worldly approach towards food.

In the day, he serves up healthy and hearty brunches like Smashed Avocado with House-made Ricotta, Roasted Pumpkin Salad, and Steak & Eggs, but slowly transits into a cozy and versatile space for casual after-work drinks & comfort food by German Head Chef Max Strauch such as Grilled Pork Chops, Tasmanian Grass Fed Steak Frites and Catch of the Day. Aside from the normal menus, both Chef Darren & Max also prepare Daily Specials with fresh seasonal produce.

The booze menu comprises of beers, cocktails & wines that are great for day-to-night drinking.

So, the next time you swing by, pull out a seat at the kitchen counter to see how your food is prepared and have a chat with the chefs to find out more about what you’re eating at The Lokal!

Meet Our Team

Enjoy Your Meal

The Lokal is all about making as much we can ourselves in-house, hence we smoke, brine, cure, pickle etc.
We believe in serving good honest food, coffee and alcohol together with warm & friendly staff.
Come for breakfast , lunch or dinner & make us your “Lokal” too

Our Upcoming Events

  • 05:30PM

Max und Moritz 7 Treats: Hummel, Hummel – Mors, Mors

Join us for a night of ‘Max Und Moritz 7 Treats’ on 26th August for the second of seven dinners in this series. The special 3-course dinner focuses on authentic dishes from Hamburg, featuring Labskaus, Rinder Tatar & finishing off with Rote Grütze. Our sommelier for the night - Moritz Deyle will guide you through his wine selection of different varieties that are Nordic by nature, available a la carte by the glass or by the bottle. VIEW THE FULL...

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