Singapore’s dining scene has another destination for those who enjoy Mexican-inspired food, tacos and cocktails. Located at Asia Square Tower 1, 11Westside brings together the food influences of Los Angeles and Baja California in a California-Mexican restaurant concept that originated in Hong Kong.
With a sharing-focused dinner menu, freshly prepared tacos, house-made salsas and handcrafted cocktails, 11Westside offers a dining experience centred on good food and gathering around the table. Its Singapore kitchen is led by Chef Yong Soo Do, Group Executive Chef of Liberty Group, who oversees the culinary direction of the group’s restaurant concepts across Hong Kong and Singapore.
We take a closer look at 11Westside’s food concept and speak with Chef Yong about the inspiration behind the menu, the flavours of California and Baja California, and the importance of sharing food.
Discover 11Westside’s California-Mexican Cuisine
11 Westside – Bar and Main Dining
Originating in Hong Kong, 11Westside draws inspiration from the lively taco stands of Los Angeles and the culinary heritage of Baja California. The concept brings together the casual street-food culture of LA, traditional Mexican flavours and a contemporary dining and bar experience.
The restaurant’s approach centres on fresh ingredients and flavour-driven cooking. Tacos are prepared with fresh corn tortillas, house-made salsas and carefully prepared fillings. Some of the choices include Al Pastor, Baja Fish and Pollo Asado, while the wider menu also features dishes such as tableside guacamole, yellowtail ceviche, quesadillas and fire-roasted chicken.
The concept was shaped with the involvement of Mexican-born chef Esdras Ochoa, known as the “Taco King”. His Baja California roots and experience helped establish the restaurant’s culinary direction. In Singapore, Chef Yong Soo Do leads the kitchen.
Agave spirits also feature prominently in the drinks programme, which includes craft cocktails and classic favourites. The restaurant offers both indoor and alfresco dining, making it a place for weekday business lunches, after-work drinks, dinners and gatherings with friends or colleagues.
Getting to Know Chef Yong Soo Do
Chef Yong Soo Do is a Korean-Canadian chef and Group Executive Chef of Liberty Group, overseeing the culinary direction of its restaurant portfolio across Hong Kong and Singapore.
Known as “The Culinary Octopus” for his versatility across different cuisines and restaurant concepts, Chef Yong brings together modern Asian and Western influences through refined techniques, quality ingredients and a focus on execution. His experience includes developing and adapting international dining concepts for different markets while retaining the character of the original concept.
He was also a contestant on the international Chinese culinary competition series Game of Flame (《食神·百厨大战》), where he reached the Top 25.
At 11Westside, Chef Yong leads the Singapore kitchen, working with a concept that celebrates Mexican flavours through handmade tortillas, imported Mexican chillies, house-made salsas, slow-marinated meats and freshly grilled seafood.
Interview with Chef Yong Soo Do, Group Executive Chef, Liberty Group
We spoke with Chef Yong about the inspiration behind 11Westside’s sharing-focused menu, the influences of Los Angeles and Baja California, and the dishes he recommends for first-time diners.
1. Inspiration Behind the New Menu
What inspired you to introduce the new sharing-focused dinner menu at 11Westside?
Chef Yong Soo Do: I’ve always believed that food brings people together. Some of my favourite dining memories aren’t about fancy restaurants or expensive meals. They’re about sitting around a table with friends and family, sharing good food and having a great time.
That’s really what we wanted to create at 11 Westside. A place where you can order a bunch of different dishes, try a little bit of everything and just enjoy yourself.
We’ve introduced more dishes that are great for sharing, from fresh ceviches and tacos to slow-cooked meats and grilled seafood.
At the end of the day, I want people to come for the food but stay for the experience.
2. California-Mexican Flavours
How do the food cultures of Los Angeles and Baja California influence your cooking, and how do you bring these flavours to diners in Singapore?
Chef Yong Soo Do: One thing I love about Los Angeles is the food culture. You can walk into a small taco shop on the street and have one of the best meals of your life. It’s not fancy, but the flavours are incredible.
Our founding chef, Esdras Ochoa, comes from Northern Mexico, and his passion for the food cultures of LA and Baja California is really where 11 Westside began. His philosophy has always been about respecting traditional flavours, using good ingredients and keeping the cooking honest.
Baja California is also known for its amazing seafood, fresh citrus, chillies and smoky grilled flavours, which I personally love.
Here in Singapore, we bring those influences together with freshly made tortillas, house-made salsas, marinated meats and a few creative touches of our own.
We’re not trying to reinvent Mexican food. We just want to do it really well, respect where it comes from and have a little fun along the way.
3. Signature Dishes and Cooking Techniques
The new menu features dishes such as Wagyu Beef Cheek Birria tacos, Tableside Guacamole and Baja Charred Octopus. Which dish best represents your culinary approach, and what makes it special?
Chef Yong Soo Do: That’s a tough one, but I’d probably go with our Wagyu Beef Cheek Birria Tacos.
We slow-cook the beef cheeks until they’re really tender, then serve them with melted Monterey Jack cheese in tortillas, alongside a rich beef consommé for dipping.
It’s one of those dishes that takes hours to prepare, but once you take that first bite, you’ll understand why. And I always joke that it’s pretty good hangover food too! (Laughs.)
I also love our Tableside Guacamole because it’s fresh, simple and made right in front of you.
And the Baja Charred Octopus is another favourite. We slowly braise it until tender, then finish it on the grill with guajillo adobo for that beautiful smoky flavour.
They’re all quite different dishes, but that’s how I like to cook. Good ingredients, proper techniques and flavours that make you want to go back for another bite.
4. The Sharing Dining Experience
Why do you believe sharing dishes can make a dining experience more enjoyable, particularly for friends, families and colleagues dining together?
Chef Yong Soo Do: I think food just tastes better when you share it!
You know when you’re eating with friends and someone says, “Oh, you have to try this!” and suddenly everyone’s reaching across the table? I love that.
It’s also a great way for families to eat together, especially with kids. They get to try different things, discover new flavours and maybe even find something they wouldn’t normally order.
That’s the kind of dining experience we want at 11 Westside. Nothing too formal, just good food, plenty of sharing and lots of conversation.
As a chef, of course I want people to enjoy my food, but even more than that, I want them to leave with good memories.
5. Three Weekly Dining Rituals
What inspired the introduction of Margarita Mondays, Taco Tuesdays and Ladies’ Night Wednesdays, and what experience do you hope to create for diners through these weekly offerings?
Chef Yong Soo Do: Why should we wait until Friday to have a good time?
We’re right in the middle of Singapore’s business district, and everyone works so hard. We thought, why not give people something fun to look forward to during the week?
Margarita Mondays are all about beating the Monday blues. Good margaritas, music and a lively atmosphere. Just because it’s Monday doesn’t mean it has to be boring!
Taco Tuesdays are our way of celebrating what we do best — tacos! It’s a great excuse to get together, try different flavours and maybe discover a new favourite.
And Ladies’ Night Wednesdays? That’s for the ladies to get together, catch up over cocktails and enjoy a well-deserved night out.
We want 11 Westside to be somewhere people think of when they want to have a good time, not just for special occasions.
After all, life’s too short to save all the fun for the weekend!
6. Recommendations for Our Readers
For our readers visiting 11Westside for the first time, which dishes from your menu would you recommend they try to get a taste of the restaurant’s signature California-Mexican cuisine, and why?
Chef Yong Soo Do: Oh, there are quite a few things I’d want you to try!
First, definitely our Tableside Guacamole. We make it fresh right in front of you, and it’s always a fun way to start the meal. I’d also get the Baja Corn Elote — smoky, sweet, a little tangy and really addictive.
And you absolutely have to try our Choriqueso! It’s a hot, bubbling skillet of melted cheese with Mexican chorizo served with tortillas chips. It’s rich, cheesy and honestly, once you start eating it, it’s pretty hard to stop.
For tacos, I’d go with the Baja Fish Taco and Wagyu Beef Cheek Birria Taco. They’re completely different, so you get to experience both the fresh, crispy side and the rich, comforting side of our cooking.
If you’re sharing with family or friends, our Baja Charred Octopus and Fire Roasted Chicken are great choices too.
And please save some room for our Churros Three Ways. Freshly fried churros are always a good idea!
My advice? Come hungry, order a few different things and share everything. That’s the best way to experience 11 Westside.
Weekly Dining Promotions at 11Westside
For those working in the CBD or planning a midweek get-together, 11Westside has introduced three weekly dining promotions.
Margarita Mondays
Start the week with free-flow handcrafted margaritas and bar snacks from 5:30pm to 8pm, while stocks last.
Taco Tuesdays
Enjoy 50% off all tacos from 6pm until closing. Individual tacos are priced between S$7 and S$9, while the Wagyu Beef Cheek Birria is S$18 for two pieces.
Ladies’ Night Wednesdays
From 5:30pm to 8pm, ladies can enjoy a free-flow suckling pig taco live station and house pours of red wine, white wine and Sapporo beer at S$9.90. Gentlemen can enjoy the all-day Happy Hour price of S$12 per pint.
A Sharing-Focused Dinner Menu
Beyond the tacos, the dinner menu includes several dishes designed to be enjoyed around the table.
The Tableside Guacamole (S$26) is prepared fresh to order with lime, cilantro, onion and jalapeño, and served with hot house-fried tortilla chips. Another starter is the Choriqueso (S$24), a combination of melted cheeses, Mexican chorizo and caramelised onion served with warm tortillas.
For larger dishes, the Sizzling Fajitas (S$30–S$40) come with sautéed vegetables, warm tortillas or Mexican rice, crema, pico de gallo and guacamole. The price depends on the choice of protein.
The Baja Charred Octopus (S$38) is slow-braised, finished over the grill and glazed with guajillo adobo.
To end the meal, the Churros III Ways (S$18) are freshly fried and served with three accompaniments: Caramel Popcorn, Ganache and Dulce de Leche.
For weekday daytime dining, 11Westside also offers a three-course Executive Set Lunch at S$48++, comprising a starter, a main and the chef’s daily dessert selection.
Plan Your Visit to 11Westside
11Westside
Address: 8 Marina View, Asia Square Tower 1, #01-05, Singapore 018960
Opening hours: Monday to Friday, 11am to 10pm (last order at 9:15pm)
Nearest MRT stations: Downtown and Shenton Way
Reservations: +65 8994 0495
Online reservations: https://reserve.oddle.me/en_SG/11westside
Website: https://11westside.sg
Instagram: @11westsidesg
For corporate dining, group bookings and private events, contact [email protected] or [email protected].
