5 hottest restaurants to try this June in Singapore

Fans of Korean barbecue favourite Seorae will be delighted with the opening of Bulgogi Syo’s second outlet at Woodleigh Mall. Bulgogi Syo is unlike any other Korean barbecue joints because of its three-step process of cooking the premium cuts of meat on the menu—they’re first seared on imported hotstone pans from Korea before being blowtorched and flambéed tableside for a dramatic flair. 

The Syo Specials are not to be missed out on, like the Angus beef tenderloin or tender pork baby back ribs served with house-made gochujang sauce. Other highlights include the seafood jjampong, a spicy seafood broth chock-full with mussels, prawns, and squid, as well as the bacon and bean sprouts pancake, a Bulgogi Syo creation that you won’t find anywhere else.

Traditional teppanyaki is elevated at Kagayaki, an offshoot of Tokyo’s famed Michelin-starred restaurant Ishigaki Yoshida. Opened on June 5, Kagayaki is helmed by head chef Nobuyasu Kamiko, an Asakusa native bringing over 30 years of experience to this refined teppanyaki restaurant.

Only the most premium ingredients are on offer at Kagayaki, such as the Masuda Kagayaki beef. Bearing the restaurant’s name as a mark of its exclusive rights to the breed in Southeast Asia, this premium breed is fed with boiled-pressed barley steamed twice for six months. It shows up in exquisite dishes such as the Ultimate Crispy Yaki Steak, which is cooked on a low temperature on the teppan, then grilled over ubame oak Tosa binchōtan. Elsewhere, you can find delights in its eight-course menu or omakase menu like the scrambled eggs with uni for a soft, silky, yet umami offering that’s dangerously addictive. 

Renowned for its delectable Japanese Wagyu katsu sandos, Gyu San now unveils its latest concept in Forum at Orchard Road, offering diners an unforgettable journey at the Gyu San Charcoal Bar. At this open concept charcoal bar, skilled chefs deftly craft A5 Wagyu hamburgs from scratch, transforming freshly ground beef into perfectly shaped patties. These succulent creations are then cooked to perfection over the esteemed binchotan charcoal grill, which imparts a delectable char without overpowering the natural flavours of the meat. The dining experience is further elevated with a selection of eight accompaniments, including traditional yuzu kosho and local Singaporean sambal, enabling diners to personalise their meal. Options like infused chilli oil and chef’s special sambal paste bring a fiery kick, while house-made shio lemon adds a zesty lift.

To witness the culinary artistry in action, diners are encouraged to secure a counter seat at the 17-seater charcoal bar. Here, diners can engage in lively conversations with the talented chefs, gaining fascinating insights into the craftsmanship behind their meal while eagerly anticipating the feast to come.

Newly minted along the trendy Joo Chiat Road is Province, the loving product of chef-owner Law Jia-Jun’s travels throughout Southeast Asia and its diverse culinary cultures. Offering a seven-course prix-fixe menu, Law’s fare pulls simple Southeast Asian ingredients like soursop and coconut to mahlesa, a wild spice from the mountains of Northern Thailand, and allows them to shine in his dishes—only five components make up each dish.

One of the highlights of the menu is the “Finned”, which stars a coral trout prepared in the siew yoke (roast pork belly style) by poking holes into the skin. Seasoned with salt, vinegar and baking soda, it’s then grilled until crisp, then served in an umami mussel jus with a smoked coconut cream providing body and complexity, along with daikon purée and sweet peas. Finishing off a meal is a simple sticky toffee date pudding, which Law reinvigorates by using dried longans instead of dates. Spiked with salted butterscotch and served with fresh longan, longan poached in spiced white wine, longan sherbet, pickled Thai basil and puffed rice crumble, dessert is an eclectic blend of smooth and crunchy with an unparalleled depth of flavour.