My knowledge of Scandinavian cuisine has largely been confined to IKEA’s meatballs on one end of the spectrum, and the awe-inspiring creations of Copenhagen’s world-renowned Noma, which I’ve longingly admired on YouTube, on the other. This is why I’m particularly excited about Dill, Singapore’s first casual modern Scandinavian eatery, which bridges the gap in the culinary spectrum. Helmed by Michelin-starred Chef Daniel Hasvold Jung Eldoy, Dill brings the essence of Norwegian cuisine to life. Through traditional recipes, classic techniques, and carefully selected Norwegian ingredients, the restaurant offers an approachable yet sophisticated dining experience. With its relaxed atmosphere and authentic flavors, Dill makes the rich culinary traditions of Scandinavia accessible and inviting for everyone.
Chef Daniel Hasvold Jung Eldoy began his culinary journey in London and Oslo, training at Michelin-starred establishments such as The Square and Fauna. In 2017, he co-founded Restaurant Galt in Oslo, earning a Michelin star within months, followed by Restaurant Schlagergården, which also received a Michelin star. He currently co-owns the acclaimed Restaurant FAN in Oslo. Now, Chef Daniel and his wife are in Singapore to introduce us to Scandinavian food culture.
Restaurant Concept
If the restaurant looks familiar, it’s because it previously housed Yue Bai, which we reviewed last year. The interior remains largely the same, exuding a relaxed and casual vibe. Operating with a small team, the restaurant offers a focused menu highlighting Scandinavian classics crafted with fresh ingredients and authentic flavors, and staying true to the essence of Nordic cuisine.
We had their five-course tasting menu, $135, which featured smaller portions of the dishes in the ala carte menu as well as some of their other ala carte dishes.
Starters
Toast Skagen with Marinated Turnips $24+
We begin our Nordic culinary discovery with Toast Skagen, the quintessential Swedish appetizer that exemplifies the elegant simplicity of Scandinavian cuisine. Created in 1958 by renowned Swedish restaurateur Tore Wretman aboard his sailing boat near the fishing port of Skagen, Denmark, this open-faced sandwich consists of small Nordic shrimp mixed with mayonnaise, fresh dill, and finely diced red onion, served atop buttery toasted sourdough bread. The sweet arctic shrimp were lovely but we thought the homemade sourdough was a little too chewy. 4/5
Waffles with Löjrom $29 (tasting portion shown)
We were next presented with a wedge of potato waffles with löjrom (vendace roe). This pairing represents the marriage of rustic comfort food and luxury in Swedish gastronomy. The crispy, golden-brown waffles made from grated potatoes, flour, and eggs – a style that emerged in the mid-20th century as a creative way to repurpose leftover potatoes. It was topped with a creamy paste made from the prized orange roe from vendace fish found in the northern Baltic Sea and Gulf of Bothnia. The löjrom was very nice. It had a pleasant pop and briny flavor, but the potato waffles were somewhat underwhelming, though. It was nice but not quite as distinct as any other waffle. 3.5/5
Kroppkakor, Beef Tongue, Lingonberries $21 (tasting portion shown)
Kroppkakor with cured beef tongue and lingonberries presents a modern twist on the classic Swedish potato dumpling. Traditionally filled with pork and onions in the Småland style, this version elevates the dish with cubes of cured beef tongue placed atop the dumplings. The rich, savory meat complements the tangy wild lingonberries perfectly, while the soft, sponge-like potato dumplings soak up all the delightful flavors. I can imagine this as one quintessential Scandinavian comfort food! 4.25/5
Main Course
Cod, Potato Puree, Ramsen, Cucumber $40 (Tasting Portion Shown)
The highlight of the main course was the Atlantic Cod, a true rarity as many restaurants opt for frozen Chilean seabass instead. At Dill, whole Atlantic Cod is imported regularly from Norway to ensure the authenticity of their cuisine. The fish is expertly seared, featuring a golden crust that gives way to a tender, flaky interior—a testament to the kitchen’s skill and precision. Resting on a bed of silky potato purée, the cod is perfectly complemented by its creamy texture. What truly elevates this dish is the ramsen (wild garlic) sauce, crafted from wild garlic personally foraged by the chef himself. The sauce adds a refined allium note, both delicate and distinctive, that ties the dish together beautifully. 4.5/5
Venison, Brussel Sprouts, Celeriac $45 (Tasting Portion Shown)
The New Zealand Venison, celebrated for its refined flavor and tenderness thanks to the country’s extensive deer farming expertise, is paired with a distinctively Scandinavian brunost sauce. Brunost, the caramelized brown cheese made from goat’s and cow’s milk whey that’s cooked until the sugars caramelize, transforms into a rich, complex sauce that offers notes of caramel and subtle tanginess. This unique pairing works remarkably well—the lean, delicate gaminess of the venison finds a perfect counterpoint in the sweet-savory depth of the brunost sauce. Chef Daniel tells me that this sauce is so common Norway that it is rarely seen in fine-dining restaurants! 4.25/5
Wagyu Onglet, Tarragon, Kailan $48
The Wagyu onglet is the one dish that doesn’t prominently feature a distinctly Norwegian ingredient, but it certainly highlights Chef Daniel’s expertise as a fine dining chef. Onglet, or hanger steak, was once the butcher’s own choice cut, prized for its tenderness and rich, beefy flavor. Sourced from the diaphragm muscle, its proximity to the abdominal cavity means that the flavour is fuller with a mild gaminess similar to organ meats. The onglet was perfectly tender, with a robust, beefy taste that paired beautifully with the creamy tarragon sauce. Instead of broccolini, Chef Daniel chose to serve it with charred local kailan, which proved to be an excellent and unexpected complement to the dish. 4/5
Potatoes, Brown Butter, Yeast $8
The side dish of crispy smashed potatoes, with brown butter and yeast, was an unexpected delight. Chef roasted fresh yeast, grinding it into a fine dust, and incorporated it into the potatoes, creating a savory, crisp coating that added depth and flavor that brought this simple dish to the next level! 4.5/5
Dessert
Blueberry, Juniper, Lemon Thyme $19
For dessert, we were served Chef’s inventive take on a blueberry cheesecake. At the base of the bowl lies a buttery shortcrust crumble, layered with a wild blueberry compote. The highlight of the dish is the juniper-infused cream, stabilized with gelatin and aerated through an espuma, resulting in a cloud-like texture that’s both rich and light. The juniper’s subtle pine notes add an intriguing botanical contrast to the sweet-tart berries, while a drizzle of herb oil and fresh herb garnish enhance the visual appeal and flavor complexity. The result is a dessert that is light, refined, and thoroughly enjoyable. 4.25/5
Conclusion
This new boutique Scandinavian restaurant brings the authentic flavors of Scandinavia to Singapore. The restaurant emphasizes the use of traditional ingredients and serves classic Scandinavian dishes. With a small crew and a modest budget, some compromises were made in the complexity of the dishes, as well as in the choice of dinnerware, notably the use of local chicken plates, which may be a point of contention for some. However, there’s no doubt that Chef Daniel is a highly skilled fine dining chef, and his dedication to introducing Scandinavian food culture to Singapore is quite evident.
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