{"id":106239,"date":"2026-10-06T16:37:22","date_gmt":"2026-10-06T08:37:22","guid":{"rendered":"https:\/\/www.afoodieworld.com\/sg\/?p=106239"},"modified":"2026-10-06T17:06:47","modified_gmt":"2026-10-06T09:06:47","slug":"casa-mori-review-dempsey-hills-new-forested-hideaway-for-mod-sin-and-spanish-leaning-comfort","status":"publish","type":"post","link":"https:\/\/www.afoodieworld.com\/sg\/blog\/2026\/10\/06\/casa-mori-review-dempsey-hills-new-forested-hideaway-for-mod-sin-and-spanish-leaning-comfort\/","title":{"rendered":"Casa Mori review: Dempsey Hill\u2019s new forested hideaway for Mod-Sin and Spanish-leaning comfort"},"content":{"rendered":"\n

Dempsey Hill has no shortage of restaurants built for long lunches and even longer dinners, but Casa Mori arrives with a slightly softer proposition: a lifestyle dining concept that wants to feel like both a home and an escape.<\/p>\n\n\n\n

The name says as much. \u201cCasa\u201d means home in Spanish, whilst \u201cMori\u201d means forest in Japanese, and the restaurant leans into both ideas with its lush Dempsey setting, warm interiors, and menu that brings together the culinary voices of chef Willin Low and chef Jos\u00e9 Alonso. The result is a restaurant that does not sit neatly in one category, instead drifting between Mod-Sin nostalgia, Spanish technique, and broader Asian flavour cues.<\/p>\n\n\n\n

The meal begins with the Kalipoquetas, a playful spin on Singaporean curry puffs and croquettes. They arrive with a soft crunch and a piping-hot curry filling that tastes immediately familiar, even nostalgic. It is a clever idea and an easy crowd-pleaser, though not quite one that lingers in the memory once the rest of the meal gets going.<\/p>\n\n\n\n

Far more successful are the Iberico secreto satay skewers<\/strong> (SGD24)<\/strong>. The cut has a good ratio of fat to meat, delivering richness without becoming too heavy, especially with the pineapple cutting cleanly through the fattiness. It is the sort of dish that shows Casa Mori at its most confident: familiar, accessible, and tweaked just enough to feel fresh.<\/p>\n\n\n\n

\"Foodie
Garlic Huajiao Prawns (S$32)<\/figcaption><\/figure>\n\n\n\n

The garlic huajiao prawns<\/strong> (SGD32)<\/strong> take the Spanish gambas al ajillo template and pull it eastwards. Here, Sichuan pepper oil brings a gentle \u201cma\u201d tingle that builds as you eat, lending the dish a fragrant, aromatic lift without overwhelming the prawns. It is one of the clearer examples of the restaurant\u2019s cross-cultural approach working naturally rather than feeling forced.<\/p>\n\n\n\n

Another dish that lands well is the squid ink fried rice<\/strong> (SGD38)<\/strong>. Baby squid tempura brings crunch, whilst tobiko gives each bite a playful pop. It is dark, savoury, and fun to eat, with enough textural contrast to keep the spoon returning to the plate. This is not a dish trying to be subtle, and it is better for it.<\/p>\n\n\n\n

The spring chicken<\/strong> (SGD36)<\/strong> is also worth ordering. The bird itself is well cooked, but the real highlight is the curtain of aromatic ginger and scallion relish draped over the top. Bright, punchy, and deeply comforting, the relish does much of the heavy lifting, giving the chicken freshness and lift.<\/p>\n\n\n\n

\"Foodie
Black Cod (S$38)<\/figcaption><\/figure>\n\n\n\n

Not every plate feels as effortless. The black cod (SGD38) <\/strong>reads as slightly overengineered, with the mustard leaf taking up so much space that the delicacy of the fish is somewhat overshadowed. There is a good idea in there, but the balance does not feel as seamless as with the stronger dishes.<\/p>\n\n\n\n

The vegetables are similarly mixed. The broccolini<\/strong> & brussels sprouts (SGD24) <\/strong>works well, especially when paired with the Lao Gan Ma chilli crisp dip, which adds heat, crunch, and savoury depth. The brussels sprouts, however, were a bit too burnt on our visit, tipping past char into bitterness.<\/p>\n\n\n\n

\"Foodie
Mochi Churros (S$18)<\/figcaption><\/figure>\n\n\n\n

Desserts continue the restaurant\u2019s theme of playful cultural overlap. The mochi churros (S$16) <\/strong>come with dark chocolate sauce and house-made kaya, the latter reminding us of the flavours of Malay kueh. The sauces are the draw here, particularly the kaya and the pleasingly rich chocolate, though the churros themselves are only so-so.<\/p>\n\n\n\n

The black sesame cheesecake (SGD16) <\/strong>will likely appeal to those who already enjoy cheesecake, but it was less convincing for us. The coconut sorbet alongside it was the better part of the dish, offering a cleaner, cooler finish than the cake itself.<\/p>\n\n\n\n

Our verdict of Casa Mori<\/h2>\n\n\n\n

Casa Mori is at its best when its ideas feel instinctive: Iberico secreto sharpened by pineapple, prawns humming with huajiao, fried rice made fun with baby squid tempura and tobiko, and spring chicken lifted by ginger and scallion relish. Some dishes feel more thought-through than fully resolved, but there is enough personality and comfort here to make the restaurant an easy Dempsey recommendation.<\/p>\n\n\n\n

This is a place for diners who like familiar flavours nudged in new directions rather than rewritten completely. Casa Mori may not reinvent fusion dining, but when it keeps things confident, aromatic, and generous, it makes a strong case for lingering.<\/p>\n\n\n\n

Order This<\/strong>: Iberico secreto, garlic huajiao prawns, spring chicken with ginger and scallion relish.
Menu: <\/strong>Casa Mori Menu<\/a>
Price for two: SGD160 – SGD240<\/strong><\/td>		Perfect for:<\/strong> relaxed Dempsey dinners, group meals, and diners who enjoy Mod-Sin flavours with Spanish and Asian inflections<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant\u2019s overall quality or reputation. The views expressed in this review are solely the author\u2019s and do not reflect the opinions of Foodie.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Dempsey Hill has no shortage of restaurants built for long lunches and even longer dinners, but Casa Mori arrives with a slightly softer proposition: a lifestyle dining concept that wants to feel like both a home and an escape. The name says as much. \u201cCasa\u201d means home in Spanish, whilst \u201cMori\u201d means forest in Japanese,<\/p>\n","protected":false},"author":25,"featured_media":106240,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3],"tags":[],"ppma_author":[81],"class_list":["post-106239","post","type-post","status-publish","format-standard","has-post-thumbnail","category-reviews"],"authors":[{"term_id":81,"user_id":25,"is_guest":0,"slug":"foodie","display_name":"Foodie","avatar_url":{"url":"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2023\/10\/Untitled-design-1.png","url2x":"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2023\/10\/Untitled-design-1.png"},"user_url":"https:\/\/www.www.afoodieworld.com\/sg","last_name":"","first_name":"","description":"Foodie is here for all Hong Kong food related news and events."}],"_links":{"self":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/106239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/comments?post=106239"}],"version-history":[{"count":2,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/106239\/revisions"}],"predecessor-version":[{"id":106246,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/106239\/revisions\/106246"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media\/106240"}],"wp:attachment":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media?parent=106239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/categories?post=106239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/tags?post=106239"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/ppma_author?post=106239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}