TOMSON

This compact space on Bree Street packs a flavour-punch across a menu of South Cantonese street-food with a kick. The setting may be minimalist, but the food is front and centre. Owner-chef Andrew Kai delivers punchy plates rooted in childhood memories, without much fuss. It’s the kind of place that rewards lingering at the counter, diving into bold flavours plate by plate.

What’s on the menu?

TOMSON brings South Cantonese favourites with bold flavours: think wonton noodle soup, sliced Sichuan pork with kimchi kick, sticky roast Cantonese duck, soft‑steamed white fish, salt‑and‑pepper prawns, Hainanese chicken rice, and simple, punchy sides like smacked cucumber and Chinese stem cabbage

Is there outdoor seating?

Yes. TOMSON is tiny, but it offers pavement‑bench seating that’s a winner in good weather. Inside, a few counter‑seats look directly into the open kitchen, offering a feast for the senses.

How do you get there?

Head to the buzz of Bree Street from St George’s Mall, Long Street, or buses stopping near Wale Street. Walk‑ins are welcome, but bookings via Dineplan are highly recommended

Why go?

TOMSON stands small but mighty. It’s a culinary underdog with serious flavour and personality. Few frills, all flavour, in the heart of Bree Street’s vibrant dining scene.