Do you ever crave cheese and cold cuts, but can’t find a charcuterie board for just one person? Well, we’ve discovered a place that lets you customise a personalised charcuterie board!
Take a stroll into CHIJMES and visit one of Glasshouse’s outlets—embraced by the sight of see-through windows of customers idly resting and chatting away. Take a step inside, and you’ll understand why it feels homely—the wooden furnishings paired with white textured floors and walls give the overall interior a minimalistic yet simple atmosphere.
For regulars who’ve visited Glasshouse previously, their standard menu is as amazing as ever, especially their beverage selections like the Seasonal Kombucha (S$8) and Yuzu Cranberry Fizz (S$8).
They’ve levelled up their game by being the first-ever cafe to offer a Do-It-Yourself (DIY) Personal Charcuterie Board (S$19.90), enough for one person to devour. Before you kickstart your experience, order your preferred drink and the Glasshouse team will assist you to pair the cheeses for a complementary flavour profile.
If you’re beyond curious, you can even sample from the rotating cheese options such as Truffle Brie, Gouda, Wensleydale with Cranberry, and more. Next, you’ll get to choose up to two cold cuts, from options such as San Daniele Parma Ham, Calabrese Hot Salami, and Smoked Beef Salami. After finalising the cheeses and cold cuts, the staff will work their magic by filling your platter with abundant fruits, nuts, and pretty edible florals.
Just watching the wooden platter fill up with whole greens, sweets, and nuts makes the entire experience worthwhile.
The DIY Charcuterie Board is available after 2pm daily, exclusively at the CHIJMES outlet. This is perfect for a casual activity with the girls or for a first date this festive season.
If you’re not a fan of crowds or people, head on down in the late afternoon and savour the lull time by yourself.
Glasshouse
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📍 30 Victoria Street, Glasshouse CHIJMES #01-03, Singapore 187996
🕒 8am–10pm (DIY Charcuterie Board is available from 2pm onwards)
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Photos by Yan Nur Abdullah and Nicole Goh.
