Quisine’s Spotlight Series takes an inside look at the food and beverage industry by speaking with the folks who know it best – restaurant owners, chefs and managers. Join us as we get the inside scoop on Pince & Pints.
Pince & Pints has become the quintessential restaurant for all things lobster. Having originally opened back in 2014 in Duxton, Pince & Pints prides itself on providing customers with the freshest Atlantic Coast lobsters possible. Not only are they caught wild, but also stored in state-of-the-art, deep-sea tanks after being flown directly to Singapore.
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Start the year with a little zest with our Nonya Chilli Lobster Roll! You're going to be salivating for more every time this one comes to mind! P.S. Both our Duxton and Katong outlets are open all day today! 📸: @tjang.fonda #pinceandpints #lobsterlove #mainelobster #exploresingapore
On top of that, Pince & Pints is dedicated to only working with sustainable fisheries. That way you get to indulge in as much lobster as you can handle, without having to worry that it might be the last lobster on earth. And on top of that, it’s all at competitive prices. It’s really no wonder why Pince & Pints is as popular as it is.
We were lucky enough to catch up with their Marketing Manager, Jasmine Chua, to ask her a few questions about the restaurants:
- What do you feel your restaurant adds to the city’s dining scene?
Pince & Pints has been regarded as one of the pioneers in making Lobster Roll & related dishes popular in Singapore. We added uniqueness to the dining scene because of our speciality and thankfully, our customers appreciate us for what we specialise and do best.
- What has been the biggest business challenge for your restaurant?
One of the biggest challenges in operating a Lobster-specialised restaurant is that our menu is not broad-based enough to cater to an array of customers. In time to come, we shall innovate and adapt so that we do not lose our identity while we embark on our journey of change.
- Where do you see the future of dining out or the restaurant scene in general?
Customers are more sophisticated than before. Dining out is a multi-dimensional experience which encompasses many factors such as value, food quality, service, ambience, etc. It will be challenging for restaurants, even good ones, to consistently and continuously hit all the right notes.
- Is there a dish on your menu that you’re most proud of and is there a story behind it?
One of the interesting dishes we created recently was the Nonya Chilli Lobster Roll. Our inspiration and influence for this dish came about when we opened our third outlet in Katong, a charming neighbourhood full of rich Peranakan heritage and culture.
The menu is compact but the innovations are big, with a combination of classic American-style cooking alongside local traditions. This includes dishes like the lobster roll, styled after authentic Maine food, and the chilli lobster, taking a spin on Singapore’s national dish the chilli crab, only with… you know … lobster.
To put it simply, Pince & Pints is a multi-award winning restaurant chain that is an absolute must if what you’re in the mood for is a nice cold beer and a plate full of lobster.
Pince & Pints – Duxton
32 Duxton Road
Mon-Fri: 12-2.30pm, 5:30-10pm
Sat & PH: 12-11pm