Cover Image: Forma

Don’t be a creature of habit and explore these latest additions to the local F&B industry

Singapore’s dining scene is vibrant, to say the least, and this month’s new restaurant openings are proof of that. If you are craving Japanese fare, head to Jypsy along One Fullerton or Oumi at CapitaSpring. Pasta fans will also want to indulge this week, especially since contemporary trattoria Forma has officially opened its doors.

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1. Papi’s Tacos

Those with a penchant for Mexican fare will be delighted to know that Papi’s Tacos has opened a new outlet in Tanjong Pagar. Helmed by executive chef Mauricio Espinoz, it offers an extensive menu of signature tacos and burritos, as well as delectable new creations such as the Tacos al Pastor.
 
The dish comprises succulent spit-roasted pork, prepared on a traditional Mexican spit and elevated with fresh pineapples. It is placed atop thin house-made corn tortillas. Another masterpiece is the tacos de pescado, filled with fresh cabbage, smoked chipotle aioli, and flaky white dory fried to a beautiful golden brown. Book here.

Papi’s Tacos, 33 Tanjong Pagar Rd, 01-01, S(088456), +65 9107 8857

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2. Oumi

In the mood for Japanese food? Hospitality brand 1-Group has recently opened its latest dining concept, Oumi, which offers contemporary Japanese kappo cuisine. At the helm is head chef Lamley Chua, who serves up an array of tantalising dishes made with sustainably sourced ingredients. Highlights include the creamy ankimo marinated with white miso and delicately steamed for a delicious finish; fresh Australian abalone baked with pesto; and juicy bincho-grilled Australian Tajima beef tongue doused in a miso and yuzu dressing. Book here.

Oumi, CapitaSpring, 88 Market Street 51-01, S(048948), +65 8158 3763

3. Forma

The latest addition to the Joo Chiat neighbourhood is Forma, a pasta-focused restaurant that is fronted by a glass-enclosed pasta production kitchen. A partnership with local pasta artisan Lee Yum Hwa, the restaurant offers pasta creations that come from various regions in Italy, and are crafted according to the traditional preparation methods.
 
These are showcased in the tortellini in brodo and linguine al limone. The former features the king of pasta, the tortellini, skilfully prepared by hand and stuffed with tender pork ragu. It is then bathed in a flavourful chicken broth, elevating the meaty flavours of the dish. The linguine is cooked al dente and generously coated in a zesty sauce made with Amalfi lemons and Provolone del Monaco DOP. Book here.

Forma, 128 Tembeling Road, S(423638), +65 6513 2286

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4. California Republic

This Southern Californian-Italian restaurant is one of the latest additions to Amoy Street. The culinary team takes diners on a gastronomic journey through innovative dishes that showcase modern Californian and Italian cuisines.  
 
Kick off the experience with juicy Shigoku oysters from the oyster bar. These are grilled and bathed in a robust concoction of chipotle chilli, bourbon and garlic compound butter. Moving on to the meal proper, you have mains like celery root cappellacci, featuring handmade pasta parcels stuffed with creamy celery root puree. These are tossed in an aromatic sauce of roasted field mushrooms and parmigiano cheese. Book here.

California Republic, 88 Amoy Street, S(069907), +65 9784 9487

5. Jypsy

Admire the stunning vista of Marina Bay while digging into contemporary Japanese cuisine at Jypsy’s latest flagship store along One Fullerton. Look forward to comforting delights like the ceviche snapper al limone spaghettini. Light and zesty, the refreshing snapper ceviche is assembled with al dente spaghettini, jalapeno, lemon skin, oba leaf, and slicked with a bright lemon dashi sauce. For something meatier, go for the succulent robata lamb ribs served alongside an umami-packed sauce of mint, shiso and garlic verde. Book here.

Jypsy, 1 Fullerton Road, 01-02/03, S(049213), +65 6708 9288

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6. Kaarla

At new contemporary Australian restaurant Kaarla, executive chef John Paul Fiechtner puts the spotlight on ‘coastal Australian cuisine’. Look forward to inspired creations, including the King Island aged beef, aged for 35 days and cooked over the wood-fired grill. The dish comes together with the addition of braised onions, charred green peppers, beef jus and garden salsa. Feeling adventurous? Go for the kangaroo loin carpaccio, house-cured with salt and adorned with nutty black barley and shiro dashi. Wash these down with the Coastal Isles, a refreshing cocktail that consists of rum-infused Australian Geraldton wax, passionfruit, cinnamon syrup and falernum liqueur. Book here.

Kaarla, CapitaSpring, 88 Market Street 51-01, S(048948), +65 8158 3763

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