Atmosphere Bistro is a seafood restaurant Marine Parade Singapore located in Singapore.
#01-25/26/27 Parkland Green (920 East Coast Parkway) Singapore
Outdoor Seating | Yes |
Menus | Brunch, Happy Hour |
Drinks | Beer, Full Bar, Cocktails |
seafood aglio was perfectly olive .battered fish n chip was crusted n delectable crispy . Funghi pizza lotsa mushrm thinly Crusted pizza veg pasta was nice.all except nachos with uneven spread of cheese
Nice for an afternoon coffee meet up. Faces the beach . Open concept and well ventilated. Very affordable beer menu
Apple cider and a good book with view of Singapore ocean surrounds..nice.
They might be in the closet Abir being pet friendly . You think they would as they’re in the perfect spot but... make sure to ask the people beige you sit here with your pooch.
There are tables next to the beach . Nice n breezy . Awesome place to chill . Reasonable prices.
Nice place when breezy . Food is pub food style and instant coffee type of coffee . Good for beer and not so much for food.
Nice latte art . Service isn't that good. The staff show a face that you owe them money at all times.
Pizza was bad. Look at it! It is uncooked at the bottom n none of the staff bothered to check what's wrong with it. Never order their pizza !
Ribs here????????????
Lovely space, and helpful and cheerful staff, but somehow the coffee always tastes a little burnt here - aches
Burger is really good, juicy and yummy. Serve with truffle fries - Sawit K.
Avocado bruschetta was good as well, maybe just a squeeze of lime could be added - Jelena Dimitrijevic
Amazing chilli crab. Try sit outside if it's not raining. You can also buy the chilli crab paste.. - Lucy L
Very good place for oysters. It fresh and delicious. 4 choices, try them all and reorder again for what you like. Happy hours such a good deal with all oyster half price - Sawit K.
Come on a weekday morning for a more peaceful experience. Plenty of parking and food options along the park. - Ting
One of the best hawker markets. Must try satay, cereal prawns, and laksa - John Ronchi