YARDBIRD SOUTHERN TABLE & BAR
WESTERN | CASUAL DINING | WATERFRONT | BAR | SIGNATURE RESTAURANT
Voted Best American Restaurant by Time Out Miami, Yardbird Southern Table & Bar celebrates farm-fresh ingredients and the rich culinary traditions of the American South.
The menu is filled with traditional dishes like the signature Chicken & Waffles, a winning combination of crispy fried chicken, cheddar waffles and chilled spiced watermelon that’s lovingly crafted from a 100-year-old family recipe. Other comforting favourites include Smoked Pork Ribs, Lobster Mac & Cheese and US Prime Ribeye, featuring in-house 14-day bourbon-aged steak.
Yardbird’s Brunch is a particular treat, with mouthwatering dishes like The Great American Burger, extra-tall Blueberry Pie Pancakes and Lewellyn’s Fine Fried Chicken, crisp chicken served with sweet-spicy honey hot sauce. The restaurant’s drinks selection is equally tempting, with one of Asia’s largest collections of American whiskeys, gins, and beers, all best enjoyed at its breezy alfresco bar overlooking Marina Bay.
For cosy gatherings, Yardbird offers three private dining spaces, ideal for celebrating life’s special moments and enjoying the true spirit of Southern hospitality.
- Tatler Dining Guide 2024
- Tatler Dining Guide 2023
- View More Accolades
Location
- The Shoppes, #B1-07
- Nearest carpark: South (Blue Zone)
Complimentary parking available
Operating Hours
- Mon – Fri: 11.30am – 12am
(last seating at 10.30pm, last order 10.45pm) - Sat & Sun: 11am – 12am
(last seating at 10.30pm, last order 10.45pm) - Weekend Brunch: 11am – 4pm
- Late Night Menu: 10pm – 12am
(last order at 11.45pm)
- Drinks: Last order at 11.45pm
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Meet Our Founder & Chef
JOHN KUNKEL
FOUNDER
Kunkel is the founder of 50 Eggs Inc., the restaurant group behind Yardbird Southern Table & Bar. His vision and passion for evolving dining trends is fuelled by his Southern roots where food, spirits and family assume central roles.
JOSH CHUA
EXECUTIVE CHEF
Born into a family of hawkers, Chua developed an insatiable passion for food that led him to specialise in Western cuisine, a craft he has honed for nearly two decades.
