was an amazing experience for me. It was italian food. I rarely enjoy so much italian food in Singapore than in CIA. There is delicious vegetarian optiona (i tried all of them and it was delicious and original). The service is excellent as well. Impatient to go again.

Ever changing menu, if a particular style of cuisine don't appear to you, check back a month or two. Student says weekend are usually fully booked. Weekdays are more insane and is recommended. Anyway french was this months theme and while execution wise , cannot fault the young chefs as everything was cooked to perfection. If anything was the pairing choice. Ie custard in the soup. Serves no purpose. All in all. Very impressed and will be back surely.

We had the Formal French Dining session for dinner. The food quality is exceptional! Totally exceeds expectations of student chefs, it feels almost Michelin standard chefs. Even the various breads are so flavourful. Esp the soft milk bun with bonito flakes, and the brown (not sure if it is rye or molasses) bread. The sesame croissant has a deep Asian flavour too, very special. We were also served a complimentary appetizer, anchovy on a crispy cracker. We ordered the salmon tartare appetizer, which was served tableside. Our kids were excited to see the server assemble the dish and explain every component. The salmon chunks were very fresh and bouncy. With finely chopped onions that add a crunch. Another creative unique dish with the shoyu sauce and mala fragrance. I felt that the crispy bread shards should be eaten separately, because when I ate it with the salmon, the bread overpowers the salmon. We also had the duck hearts and liver with toast. The hearts and liver were perfectly done. Which is very hard to achieve because a second more and it would be too hard, and a second less will be too raw and bloody. Was cooked to perfection. The frog legs were very impressive too. Crispy out the outside with a bread crumbs crust which wasn't too thick. The sauce goes so well with the legs. Very well balanced. For mains we had the BOUILLABAISSE PROVENÇAL SEAFOOD STEW. The stew was not the thick type but it had a strong prawn head aroma. Light so it's not jelak. But a bit salty. The fish was cooked to perfection. With its gelatinous fish skin and melt in your mouth flesh. The prawn was a bit mushy tho. The bread with some yellow mayonnaise was the perfect vessel to soak up the broth. The GNOCCHI A LA PARISIENNE CORN - SUGARSNAP - SAUCE VIN JAUNE - BURNT GARLIC OIL Was soooo good! The gnocchi was soft and pillowy. The corn was white corn. With the sugar snap peas, it added the crunch in contrast to the soft gnocchi. NAPOLEON WITH KAYA PASTRY CREAM - PEANUT SAUCE KOPI ICE CREAM - CURED EGG The pastry was so flaky, you can see the many layers. Each element was punchy and strong in flavour, not shy and subtle. The Kopi ice cream was strong, the peanut caramel was so decadent, so was the Kaya cream. But everything goes so well together in harmony. BLACK SESAME CRÈME BRULEE - CHOCOLATE MISO SABLE CHARCOAL MISO CARAMEL SAUCE - BLACK RICE CRACKER - MILK GELATO This one was more one dimensional compared to the Napoleon. But very earthy from the black sesame. Shiok. But can't taste the components as much as the Napoleon. Cos the Napoleon, each component stood out but yet ties in so well with other components. The service was so attentive, changes our plates after appetizers, and checks in with us on how's the food several times. We were given complimentary petite Fours after dessert. The chocolate hazelnut ball was like a Ferraro Rocher. The nuts were chopped a bit more chunky than Ferraro Rocher so it's more satisfying. The chocolate citrus caramel bon bon was quite sticky. The white ginger sugar coated jelly was nice. The circle bon bon had little bit of alcohol. The nougat was the soft type and flavourful but hmm stuck to teeth. The financier had a nice almond fragrance and sticky outside, very satisfying. Have eaten here over several years and I think the standard has been increasing every year! Hopefully the prices can be kept low and portion remain the same or bigger haha. The desserts were a bit small portioned heh. Left me yearning for more. Highly recommended!

My guests and I had an unforgettable experience in formal French dining. 🇫🇷Established in 2010, CIA Singapore is the only Culinary Institute of America branch in Asia, located within Temasek Polytechnic in Tampines. The refined atmosphere set the perfect tone for a special evening, and the service was outstanding. CIA students impressed us with their professionalism, attentiveness, and passion for what they do. Their warm, friendly approach and insightful details about each dish added a personal touch, making the formal setting feel both elegant and inviting. Be sure to save room for dessert. Beautifully crafted and absolutely delectable, they were the perfect finish to an exceptional meal. Street-level parking is available.

A training School Restaurant that is run and managed by students and faculty members of The Culinary Institute of America, Singapore. Despite the operations is run my students, the service provided by them is beyond excellence. Bare in mind, they are students that are learning from their mistakes. Please be more understanding and encouraging. Miscommunication and Delays do happened. The food is served fine dining style with extremely affordable prices. Reservations is recommended to avoid disappointment. It always nice that public customers are willing to come and support our next future chefs through their trainings. Keep up the good work guys! Food has never been disappointed. Top notch. 👍🏻