PARTIES AT NUDE are characterised by warmth and JOY 

We throw great parties—weddings, celebrations, birthdays, corporate events, networking cocktails, and more—built around good food and warm hospitality. Our happy clients include Singapore Airlines, UOB, DBS, Microsoft, BCG, Temasek, and many individuals and families.

NUDE Seafood at MBFC can accommodate up to 60 guests.



Dinner, Monday to Friday, excluding public holidays

  • For parties up to 24 guests at NUDE Seafood, we offer our core menu starting from $49
  • For parties larger than 24 guests, we offer a special selection from our core menu starting from $68


Our restaurants may also be booked-out for greater privacy

  • Half of NUDE Seafood: minimum spend of $3,000 for Monday-Thursday, $3,800 for Friday, for food and drinks (up to 38 pax)
  • Whole of NUDE Seafood: minimum spend of $5,000 for Monday-Thursday, $6,000 for Friday, for food and drinks  (up to 60 pax)


Private dining on weekends and public holidays

  • At NUDE Seafood, we offer a private dining experience with custom menus starting at $150 per guest or $7,800 per party, whichever is higher 


Here's a sampling of the events we've hosted:



For a wedding celebration, we pulled out the stops and cooked our largest feast yet. With Grand Cru Champagne, we served salmon rillettes on tomato cones, pulled beef and avacaodo toasties, and a "ma haw" of caramelised beef on crispy rice petals with passionfruit gel and compressed pineapple. For dinner proper, we served French White Asparagus in a floral bouquet with shio-kombu emulsion and dashi caviar, Tobiwo (flying fish) with honeydew-sorrel and potato strings, Threadfin Fish with variations of purple cauliflower, candy-striped beets and hazelnut praline, Kagoshima Kurobuta Pork Trio. A gorgeous cheese board of New Zealand's finest brie, port wine cheddar and blue cheese was the intermezzo, before we served superlative Japanese fruits: Kyoho grapes from Yamanashi, Dalaware grapes from Shimane, Muscat King grapes from Okayama, Musk Melon from Shizuoka. So many people got drunk that night.



At a private birthday celebration, we threw a big party with a Botanist Gin Cucumber Drops cocktail, Live Irish Oysters under a Calamansi Veil, Tomato & Strawberry in Tomato Jelly, Squid a la Plancha, Lamb in Red Wine, Chestnut-stuffed Poussin, and Raspberry Mille Feuille. It was spring, so we did everything with a light, bright touch, and celebrated the season of renewal and rejuvenation.


Winter feast

For Christmas Eve and New Year's Eve, we celebrated a great year by embarking on a big labour of love over 9 lavish courses. Starting with an Angus Short Rib "ma haw", we progressed through Hokkaido Scallop Carpaccio, Handmade Foie Gras & Mushroom Ravioli, Smoked Eel & Winter Root Vegetables, Lamb Rack & Wolfberries Yoghurt, Kibinago & Brussels Sprouts, Poussin stuffed with Chestnut and Marrow, to end on a high with Eggnog and then Pecan Pie with Salted Caramel Ice Cream and Housemade Marshmallows. This meal was a big breakthrough for us. It was unified despite its depth and breadth, a reflection of the team we've built.



In autumn, we took the finest produce in season and created a feast for 2 large corporate events. Hokkaido Scallops, Turkish Figs, Japanese Pumpkin, Wild-caught King Prawns, Rare-seared Duck, Dark Chocolate, Blackcurrant-Red Wine Sorbet... our guests and our team all had a magnificent time.