Kia Ora, Tiong Bahru!

Eliot Thomas was just seven years old when he had a life-defining moment. “I was wearing an oversized chef’s jacket at my parents’ hotel in Auckland, whipping cream with my Auntie Becks,” the Kiwi chef recalls. “I remember thinking, ‘This is what I want to do’. It’s crazy to think that food is still my passion, nearly 30 years later!”

Such passion has led Eliot to become the proud chef-owner of Magpie, a new Tiong Bahru eatery with a New Zealand soul. Just six months in, Magpie is already making an impression on the Lion City’s discerning dining crowd thanks to its punchy fusion of flavours and unmistakable Antipodean spirit. Eliot has poured into it everything that makes Kiwi culture so loved: a laid-back vibe, ultra-fresh ingredients, and a sense of comforting and stylish familiarity that feels like home.

Growing up in Whitianga, on New Zealand’s Coromandel Peninsula, Eliot was surrounded by food. His parents ran pubs and the kitchen was always at the heart of the action. “Being raised in a Fijian immigrant family gives you a different outlook. Food, for instance, carried cultural meaning that contrasted with the way it’s viewed in New Zealand,” he says. “At our house, the kitchen was the focal point for any gathering and food brought people together. I associate eating with hanging out with loved ones, and this had a really positive impact on me as a kid.”

“Looking at the necklace calms me down before the rush of service”

Simplicity & boldness

That powerful influence didn’t fade. Eliot eventually landed in London’s food scene, opting out of the white-tablecloth world in favour of something more grounded. “I preferred a more chilled approach to dining, where we respected produce but didn’t overcomplicate things,” he says. He cut his teeth under celebrated UK chefs like Stevie Parle (of West End newcomer, Town), and after working at the acclaimed River Café, and Spring, he realised that food “is about simplicity, but also boldness. It doesn’t need to be complicated to be memorable.”

Eliot’s Asian chapter began back in New Zealand just 18 months ago when he cooked for Kurt Wagner, founder of Singapore’s Tamba and Kafe Utu. “After a few long kitchen counter conversations, Kurt somehow convinced me and my wife Kate to move our family to Singapore and open Magpie. The rest is history!”

Eager for a new adventure, the family uprooted without having set foot on the island before! With three-year-old daughter Rosie in tow, Kate was eight months pregnant with their son, Henry, now a thriving six-month-old.

Fresh lens

Despite Eliot’s deep heritage, he’s keen to point out that Magpie isn’t about recreating a New Zealand restaurant – it’s about sharing a bit of Kiwi magic with Singapore’s throngs of food lovers. “Somewhat selfishly, I wanted to create a place where I’d want to dine! Great food, good service, a chilled ambience, and awesome tunes – that’s the recipe for an enjoyable culinary experience,” he says.

And he’s nailed it. From the welcoming interior to the no frills fare, Magpie oozes warmth. The wooden finishes and soft tones make the place feel like a living room (especially for anyone from the South Pacific), albeit one with seriously top grub. Eliot continues, “In New Zealand, we’re lucky to have a culture rich in immigration and multiculturalism. My Polynesian background really shaped my openness to trying new ingredients and techniques, and being brazen about it.”

Magpie’s ever-evolving menu features dishes inspired by a range of global influences, from French and Fijian to Asian, Middle Eastern, and Mexican cuisines. The menu changes frequently by design, encouraging creativity and the exploration of new tastes and flavours. Eliot is committed to fostering openness throughout the business, embracing the idea of being ‘open to failure’ – whether that’s through trialling new dishes or promoting a more easygoing, Kiwi-inspired mindset among his Singaporean and Malaysian team.

Despite his talents, he remains refreshingly down-to-earth. He’s quick to downplay Magpie being ‘just another hip red dot eatery’. “I’m just a Kiwi guy serving up meals I want to eat in a new place. There’s no set idea of what I should be doing. I’m just going with the flow,” he adds.

Family customs

The music at Magpie is as thoughtfully curated as the menu. “I grew up with Kiwi bands like Fat Freddy’s Drop, Troy Kingi, and old-school reggae and ska. It’s stuff you don’t often hear in Singapore, but it gives the place a real feel,“ Eliot says, adding that he plays only vinyl on his Tasmanian-sourced speakers.

Indeed, within seconds of entering the venue, it’s clear the space is full of personal touches. Family photos line the walls, and a necklace made from Coromandel granite – crafted by Eliot’s cousin, artist Chris Chateris – has pride of place. “The necklace is our anchor,” he says. “If I’m stressed, I look at it and it calms me down before the rush of service. It’s a piece of New Zealand I can always connect with.“

When Magpie opened, Eliot insisted on a traditional blessing, a nod to his family customs. “My late grandfather would bless our family gatherings in Fijian, reminding us how lucky we were to be together,“ he recalls. “I couldn’t have him there for Magpie’s opening, but kaumatua Tony Keepa stepped in. It was a vital link to my roots, especially being so far from home.“

For Eliot, Magpie isn’t just about serving top nosh, it’s about creating a space that feels real – where New Zealand’s generous food culture and relaxed energy meets Singapore’s lively buzz. “I want Magpie to contribute something different to the local culinary scene,“ Eliot says. “Less fuss, more fun. I think that’s what people are after.“ We think it’s safe to say he’s cooked up something special.

Magpie
 57 Eng Hoon St, #01-88, Singapore 160057
 magpie.city/