This modern Japanese kappo restaurant is welcoming fall with its new autumn menus. Curated by head chef Takeshi Araki and chef de cuisine Noboru Shimohigashi, the latest offering puts the spotlight on micro-seasonal ingredients with a modern Japanese twist. Visit during dinner and indulge in a lavish 10-course dinner menu that starts with the konbu dashi, a fresh and comforting soup made with grilled kabu (turnip).
 
The soup whets the appetite for the other dishes to come. These include the kinki, grilled over binchotan and finished with an umami-filled soy sauce spray; and donabe. A seasonal dish, the latter comprises buttery akamutsu (black throat sea perch) lightly grilled over binchotan until aromatic and tender. It’s accompanied by sauteed mibuna (Japanese mustard greens), wasabi, ikura and diced ginger. Dessert is creamy milk ice cream complemented by autumn black truffles, kokutou (brown sugar) mousse and yakiimo (baked sweet potato). Book here.

An extensive line-up of Neapolitan pies await pizza lovers at this joint. Here, the pizzas are handmade with caputo nuvola flour, resulting in a light and fluffy dough. Expect tantalising slices including the Peace Be Ragu, a take on the classic American meat lovers pie, elevated by slow-cooked beef ragu; and Aloha’m, the pizzeria’s take on the Hawaiian pizza, complete with smoked tomato, slow-cooked pineapple, and prosciutto cotto. Aside from pizzas, the joint also serves up comforting plates of pasta—try the Norcia sausage and peppers, a decadent serving of pasta tossed with aromatic red capsicum sauce and topped with Norcia pork sausage. Book here.

Extra Virgin Pizza, 8 Marina View 01-04 Asia Square Tower 1, S(018960), +65 8299 4219

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Head to Native Kitchen for hearty local food. The new and enhanced menu, titled ‘Eat Like a Local’ puts the spotlight on local favourites and classic western fare. Delight in signature dishes such as Singapore laksa, the restaurant’s elevated rendition of the iconic dish featuring sweet baby lobster and scallops; and assam fish pedas with rice. The nostalgic rice dish is presented in an old-school tiffin carrier filled with tangy assam snapper fillet sauteed with brinjal and ladyfinger. Book here.

Native Kitchen, 10 Artillery Avenue Sentosa Island, Village Hotel at Sentosa Lobby Level, S(099951), +65 6722 0818

Executive chef Sandra Sim helms the kitchen at this new café. Look forward to an extensive menu of signature Ipoh fare, including the Ipoh curry mee, a classic dish enhanced with gourmet ingredients. Opt for its dry version which sees hor fun bathed in a fragrant spice-heavy curry base and topped with poached chicken, caramelised char siu, braised pig ears and poached prawns. Other standouts include fish otah baked in banana leaf; succulent kampong chicken with sand ginger; and tender cuttlefish and kang kong.  

Small Tables, 9 Scotts Road, 01-09/10/11/12 Pacific Plaza, S(228210), +65 6452 9388

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