Most evenings, Amoy Street hums with activity. Office workers spill out of bars with Happy Hour drinks in hand, while stylish diners fill the brightly lit restaurants. There is, however, one establishment that deviates from the norm. Hidden behind a sleek, dark blue facade marked only by a discreet “C” etched on glass doors and a solitary doorbell, it exudes an air of intrigue.
The Clubroom is restaurateur Travis Masiero’s most intimate venture yet. A premium extension of his flagship Luke’s Oyster Bar & Chop House, the 30-seat restaurant and bar opened in late 2021.
It was originally a private enclave for loyal patrons, but it opened to the public recently.
“Coming out of the pandemic, people craved more personal, bespoke experiences. The Clubroom was our answer to that,” Masiero explains.
“Now, we’ve made it even more inclusive, offering everyone the chance to enjoy what I believe is one of the most beautifully elegant restaurants—a 1930s supper club meets American tavern—in town.”
Wood, marble, and leather form a sophisticated palette, while chequered flooring, mirrors, and artful lighting add dimension without compromising the space’s intimacy. Award-winning Italian architect Alessandro Perinelli, who also worked on Masiero’s other dining concepts in Singapore, designed it.
On the plate, The Clubroom carries the DNA of Luke’s Oyster Bar & Chop House, serving familiar comforts with a refined twist, including beer-battered lobster popcorn dusted with Old Bay seasoning and served with Old Bay cocktail sauce and classics like Luke’s Lobster Sliders.
Among the mains, the Pasta “Juliette” stands out with rock shrimp, zucchini juliennes, and capellini tossed in homemade pesto, finished with cheese and a sprinkle of chilli flakes. For something more indulgent, the Lobster Omelette pairs Boston lobster with charred avocado and a luxurious caviar beurre blanc. Meat lovers, meanwhile, will relish the richly marbled Cape Grim Tomahawk, served with a tangy mustard jus and creamy bearnaise sauce.
To keep the momentum going, Luke’s Warm Chocolate Chip Cookies pair perfectly with a stout milkshake for a sweet-and-savoury finale. Don’t like sweets? The Rock & Rye cocktail, with citrus, cassia, and rye whiskey, offers a perfectly balanced nightcap.
With four successful restaurants under his belt, Masiero is often asked about his recipe for success. His response is as straightforward as it is heartfelt: “Investing in my team was the best decision I ever made. None of this would be possible without them. The number of people who have been with me for more than 10 years is truly remarkable, and I am so grateful for them.
“I strongly disagree with the statement that Singapore doesn’t have enough food and beverage talent. They are the beating heart of this great country.”
