The best new restaurants and cafes to visit in Singapore this September 2026

Creative Chinese vegetarian concept LingZhi Greens—formerly known as LingZhi—has relocated to a new venue at Palais Renaissance. Led by Executive Chef Michael Huang, whose 17-year background spans Michelin-starred vegetarian kitchens in Shanghai alongside Chinese, Western, and Japanese culinary practices, the refreshed concept centres on premium vegetables, wild mushrooms, and seasonal organic produce.

The updated menu blends new plant-based creations with established house signatures. Notable dishes include the signature Wasabi-Mayo Monkey Head Mushroom in Fresh Dragon Fruit, a Truffle Mushroom Bisque in Stone Pot, and the Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap, a plant-based interpretation of traditional Peking duck.

Address: Palais Renaissance, 390 Orchard Road, Singapore 238871

Din Tai Fung unveils its latest outlet at Ion Orchard. The 100-seat, 3,000-square-foot space pays homage to the brand’s original 1958 Taipei oil shop roots on Xinyi Road, featuring a dedicated heritage wall and a replica of its original “Din Tai Fung Oil Retail” signboard—the first time this historical piece has been displayed in Singapore.

Alongside signature staples like its 18-fold Steamed Pork Xiao Long Bao, the Ion Orchard location introduces two exclusive dishes inspired by everyday Taiwanese cooking: noodles with shrimp and pork wantons in peanut sesame sauce and shrimp and pork wantons in spicy sauce.

Address: #B4-03, Ion Orchard, 2 Orchard Turn, Singapore 238801

James Beard Award-winning Chef Nancy Silverton’s Osteria Mozza has relocated from Hilton Singapore Orchard to Level 3 of Ion Orchard. The move expands the Californian-Italian concept into a larger, more visible setting designed for a relaxed, social atmosphere along Orchard Road.

While retaining its core focus on Californian seasonality and Italian culinary traditions, the new location introduces Pizza alla Pala—a long, oval Roman-style pizza served on a wooden paddle, featured in toppings like fennel sausage with panna, mozzarella, red onion, and scallion. These new additions sit alongside Mozza’s signature handmade pastas, mozzarella dishes, and Chef Silverton's soft-serve ice cream.

Address: Level 3, Ion Orchard, 2 Orchard Turn, Singapore 238801

Opened at OUE Downtown Gallery, Katsu by Kyu is a 44-seat Korean-inspired tonkatsu restaurant built around Jeju pork and daily in-house milled rice. The open kitchen lets diners watch pork finished over rice-straw charcoal and Special Grade Samgwang brown rice cooked to order in traditional cast-iron Gamasot pots.

The kitchen uses Jeju pork exclusively, dry-aged for 240 hours before being breaded in panko mixed with freshly milled rice powder. Signature sets feature cuts like the Classic Jeju Loin and Jeju Tenderloin, alongside Kadaif Prawn and a kimchi-stuffed beef Tteokgalbi patty. Cold flat udon with three dipping sauces and a 12-hour pork broth udon round out the menu.

Address: 6A Shenton Way, #01-09, OUE Downtown Gallery, Singapore 068815

August 2026

Chef Denis Lucchi, the culinary force behind Singapore’s One Michelin-starred Buona Terra, has opened Assaggi along Neil Road. Officially launched on August 10, the contemporary Italian restaurant steps away from traditional fine-dining formality to focus on rustic character and raw ingredients under a philosophy titled “imperfect by choice”. Taking its name from the Italian word for “taste”, the kitchen operates exclusively on a set-menu format, offering multi-course dining experiences.

The evening menu features two main degustations: The Signature Journey and The Pasta Journey. Highlights include pappardelle with ossobuco, brightened with gremolada and saffron; tubetti with anchovies, nettle, and black lemon; and roasted duck with peaches and fennel. Both pathways feature a shared, tableside-served convivio of paccheri Amatriciana before concluding with a classic rum baba topped with vanilla, olive oil, and salt. A three-course lunch menu is also available, featuring buildable options like short ribs with parsnips and green pepper.

Created in collaboration with Bar Kakure, the beverage programme pairs seasonal cocktails and mocktails with a list of natural, biodynamic, and non-alcoholic wines, with select bottles poured from handcrafted clay vessels.

Address: Neil Road, Singapore

Newly opened at UE Square, Whuchu reimagines ssam—the traditional Korean culinary practice of wrapping grain, protein, and fermented sauce in fresh greens—into a dual dining concept. The interior is designed around Hwangto, a traditional ochre-toned yellow earth, combined with warm wood and subdued textures to mirror a butcher’s kitchen. Featured prominently within the dining area is a dedicated Himalayan salt ageing room, where certified Jeju pork undergoes a dual process of wet ageing for tenderness, followed by dry ageing to concentrate its flavour.

By day, the restaurant offers a wellness-focused ssambap lunch featuring communal sets paired with Korean-sourced wrap vegetables, traditional pot rice, beef perilla seaweed soup, and four varieties of jeotgal (salted fermented seafood). Protein choices include soy garlic beef bulgogi, spicy pork, poached pork belly, spicy chicken galbi, and spicy baby octopus. In the evening, the venue transforms into a Korean BBQ destination centered around cuts like aged bone-in pork belly and LA galbi sourced from the sixth, seventh, and eighth ribs marinated in sweet soy. The space also features an expanded beer garden for social gatherings.

Address: UE Square, 81 Clemenceau Avenue, #01-18, Singapore 239917

Located on Mohamed Sultan Road, Noor brings a contemporary approach to Mediterranean dining inflected with Japanese ingredients. Led by chef and co-owner Titus Thamil, the 65-seat venue centers on shared plates, warm ambient lighting, and an open kitchen. The restaurant takes its name from the Arabic, Persian, and Swahili word for “light”, with a layout designed for unhurried dining that extends into a hidden ten-seat izakaya space for late-night drinks.

The menu blends Mediterranean staples like tahini, labneh, harissa, and Greek honey with Japanese elements like yuzu, miso, and dashi. Mezzes include house-made dips like Ikra crafted with mentaiko, muhammara miso, and yaki feta, served alongside shok bread, a house take on Japanese shokupan accompanied by tahini and matbucha. Warm starters feature tahini gyoza stuffed with shawarma-spiced chicken, miso hummus topped with glazed edamame, and a mediterranean ramen prepared with a tahini-spiked chicken broth and char-grilled mussels. Main offerings span Ebi Freekeh Risotto with dashi-cooked freekeh and tiger prawns, cacio e pepe udon pasta, and mia zaki featuring A6 miyazaki wagyu with black truffle and foie gras sauce. Desserts include a Basque-style labneh cheesecake with burnt honey glaze and a sticky goma black sesame financier.

The beverage programme features signature cocktails like the gin and sumac-based Jasmine, a heat-infused karai margarita with harissa, and the arak yuzu. Beyond the main room, the hidden izakaya serves a focused selection of Japanese sake, Lebanese arak, and wines paired with light bites, while rotating weekly themed night events extend the dining experience after dark.

Address: Mohamed Sultan Road, Singapore

July 2026

 Housed in a 4,000-square-foot glasshouse at the Imba Theatre, Foura introduces a multi-concept venue that combines dining with community-focused wellness programming. Overlooking Gardens by the Bay, the 120-seat indoor and outdoor space is structured around physical, mental, emotional, and relational wellbeing. The concept is backed by a diverse founding team, including Dharma Wang and Benjamin Aryanto of Bae’s Cocktail Club, Ryan Pang of Equate and Habitat Coffee, and food technologist Elwin Tan. To anchor its community focus, the venue partners with local practitioners to host weekly lifestyle programming, incorporating immersive yoga sessions, pilates, run clubs, sound baths, and breathwork.

The menu focuses on nutrient-dense, contemporary Asian-European dishes inspired by the eating patterns of Blue Zone communities. The kitchen relies on ingredients like grass-fed proteins, omega-rich seafood, seasonal produce, and high-polyphenol extra virgin olive oil to compose plates such as burratina with roasted pumpkin, shio koji rainbow trout, and Patagonian toothfish served with roasted cauliflower purée. This ethos extends to the beverage selection, which features single-origin Arabica coffee, ceremonial-grade matcha, cold-pressed juices, and specialty drinks like the ube matcha and Nimbus Dawn—an espresso foam and coconut water blend.

Address: Imba Theatre, Gardens by the Bay, 18 Marina Gardens Drive, Singapore 018953

Following its initial launch at Suntec City, Bibim Deli—founded by Culinary Class Wars contestant Chef Min Yohan—is opening a second branch at JEM to bring its interactive dining format to western Singapore. The casual concept focuses on a self-service, customisable bibimbap and banchan experience. Diners can construct their own meal bowls from a frequently rotated lineup of authentic Korean side dishes and ingredients, which are accompanied by complimentary, unlimited servings of rice.

The western flagship introduces an outlet-exclusive Tteokbokki Station alongside a temporary collaboration menu with fellow Culinary Class Wars personality Chef Woo Jung-wook, colloquially known as “Seoul Mother” from the Netflix series. The limited-run menu fuses Chef Woo’s traditional, home-style Korean comfort cooking with Chef Min’s contemporary, deli-style plates.

Address: JEM, 50 Jurong Gateway Road, Singapore 608549

Homegrown Latin American restaurant group Chimichanga has opened its seventh outlet and flagship location at Raffles City Shopping Centre, coinciding with the brand’s ten-year anniversary. Spanning nearly 3,000 square feet, the restaurant introduces several brand firsts, including an indoor-outdoor bar configuration and a dedicated pet-friendly bar zone. Later this year, the location will also debut Mesa del Chef, an intimate eight-seat chef's table dining experience.

The kitchen shifts focus toward roasted and grilled meats, utilising a Josper charcoal oven to prepare signature plates like Pollo a la Brasa with aji verde sauce, Barbacoa smoked Wagyu beef cheeks cooked at 84°C, and a grilled Wagyu beef burger. True to its day-to-night beverage programming, the bar serves flagship-exclusive cocktails alongside the brand's standard drink options, and will integrate a specialty coffee menu by Kyuukei starting in July 2026.

Address: Raffles City Shopping Centre, 252 North Bridge Road, Singapore 179103

Dumpling Darlings recently launched its flagship location, offering an expanded format that leans into a late-night, izakaya-inspired dining style. While the brand remains anchored by its core offerings of dumplings and noodles, this new location features an expanded menu of shared small plates. The new dishes were developed in collaboration with local Mod-Sin restaurant Mustard Seed, bridging the brand’s casual approach with refined local flavours.

Complementing the food menu is a completely refreshed cocktail selection designed for evening pairings. True to the brand’s distinct visual identity, the flagship space also introduces a dedicated retail section featuring exclusive merchandise that reflects the label’s playful spirit.

Address: 58 Kim Yam Rd, #01-07, Singapore 239359

Making its debut at New Bahru’s newly launched Factory Block, Parlour is a modern gelateria focused entirely on enduring, cross-generational classics. In an industry often dominated by novelty combinations, this shop prioritises technical restraint and ingredient clarity. The kitchen limits sugars and preservatives, churning the gelato at a lower overrun and storing it at a slightly higher temperature than industry standards to achieve a more concentrated flavour profile.

The curated menu spans 16 gelatos and sorbets designed to suit a broad demographic. The selection balances nostalgic profile variations, featuring ingredients like wild Morello cherries steeped in Kirsch, Madagascar vanilla bean, dark Caribbean rum, and slow-roasted pistachios sourced from the volcanic slopes of Sicily. Designed by local studio Parable of a Studio, the physical space mirrors this focus on clear nostalgia. The interior balances soft yellow and cream tones with microcement walls and a large, geometric stained-glass window. The counter itself is clad in custom, golden-yellow clay tiles fired in local kilns, sculpted to mimic the natural, organic contours of gelato.

Address: 58 Kim Yam Road, #01-01, Singapore 239359

May 2026

A new addition to the Sentosa dining circuit, Quan Hotpot bases its menu on the philosophy of the Five Elements of flavour—sour, sweet, bitter, spicy, and salty. The restaurant balances a modern interior of natural wood textures and soft amber lighting with a circular custom mural titled “One Pot, Many Worlds” by contemporary Singapore artist Sam Lo, which serves as the visual anchor across the dining room and private spaces.

The kitchen prepares five signature broths, including a creamy Singapore Laksa Broth, a spicy Sichuan Mala Broth, and a silk-textured Traditional Congee Broth simmered with Thai jasmine rice and mushroom stock. These bases pair with premium ingredients like Australian Wagyu beef, Iberico pork, and live Boston lobsters, alongside sustainably grown vegetables from local farms and fisheries. Uniquely, the menu also introduces meats and seafood prepared on a Josper grill, adding a distinct smokiness to the traditional table-side experience.

Address: 26 Sentosa Gateway

Following a nine-month hiatus after its departure from the National Gallery Singapore, Hachi Restaurant has resumed service at its new home in Keppel South Central. Marking 27 years since its founding in 1999, the institution returns with its full team intact, maintaining its dedication to an ingredient-led, progressive omakase style that relies on collective culinary precision rather than a single chef personality. The new 3,600-square-foot space, which it shares with sister concept The Public Izakaya 2.5, accommodates 40 guests across main dining, counter, and semi-private rooms thoughtfully framed with dark wood, stone, and angled mirrors that reflect the chefs at work.

The kitchen structures its menus around a kaiseki-inspired flow, subtly alternating warm and cool courses to guide the palate from comforting cooked dishes to delicate raw preparations. Rather than following rigid calendar dates or trend cycles, the menu evolves incrementally based on direct relationships with Japanese producers. For the spring season, the selection spotlights rare Sansai (wild mountain vegetables) such as Taranome (angelica bud) and Kogomi (ostrich fern), alongside fleeting seafood catches like Hotaruika (firefly squid) and Sakura Masu (cherry trout). Elevating the visual experience, the restaurant serves its dishes on historic Japanese tableware, utilising 360-year-old Kutani-yaki porcelain, Mino-yaki pottery, and hand-carved Edo Kiriko glassware.

Address: 10 Hoe Chiang Rd, #01-07 Keppel South Central, Singapore 089315

The global reopening strategy for New York City luxury confections brand Lady M commences in Singapore with a refreshed boutique at Jewel Changi Airport. Moving away from a purely transactional space, the 44-seat outlet debuts the brand's new global design direction. The interior anchors itself on Lady M's iconic blue hue, pairing it with structural elements chosen to cultivate a warm, welcoming, and conversational ambience. This site marks the first step in a broader local expansion, with two additional permanent boutiques slated to open at IOI and Marina Bay Link Mall by the end of June 2026, alongside a six-month takeaway pop-up at Velocity in Novena launched in April.

While the brand remains anchored by its signature Mille Crêpes, the Jewel Changi Airport location serves as the main location for a suite of new menu items specifically engineered for the local market. The expanded counter selection introduces tarts, sponge cakes, crêpe biscuits, and savoury soups alongside new regional cake variations. These additions include a delicate Strawberry Blossom Mille Crêpes and a multi-textured Taro Mochi Cream Cake, both available as whole cakes or individual slices for dine-in and takeaway.

Address: 78 Airport Blvd, #02 - 253, Singapore 819666

April 2026

The team behind the venerable Bistecca Tuscan Steakhouse and Artemis Grill has unveiled its latest ambitious venture: Stags Head, a contemporary steakhouse that brings a distinctly London-style perspective to the Marina Bay dining circuit. Located on the third floor of Pan Pacific Singapore, the space draws on Neo-Victorian and Neo-Georgian architectural cues, featuring a grand 5.5-metre ceiling and a “Library Bar & Lounge”.

Under the direction of group executive chef Oliver Hyde, the kitchen focuses on live-fire craftsmanship. Large-format sharing cuts, including porterhouses and bone-in F1 Wagyu, are butchered in-house and aged on-site before being grilled over a precise combination of binchōtan charcoal and applewood. Beyond the beef, the menu channels a modern British countryside aesthetic with robust, grill-led seafood and seasonal produce sourced from the British Isles and the Cameron Highlands.

Tatler Tip: For a true taste of the quintessential British Sunday, pre-order The Roast. This daily-available signature features a roasted chateaubriand served with all the traditional trimmings, from beef-fat roasted potatoes to Yorkshire puddings and rich beef-dripping jus.

Address: 7 Raffles Blvd, Level 3 Pan Pacific Singapore, Singapore 039595

Opened on April 1, 2026, Sabòr is a new 100-seater Spanish restaurant located within the courtyard of Chijmes. Backed by the team behind Duomo Ristorante and Solo Ristorante, the concept focuses on traditional tapas and communal dining. The space includes a glass-enclosed dining area and an outdoor terrace, perfect for both casual afternoon drinks and more energetic evening meals.

The kitchen is led by Chef-Consultant Javier Vicente Rejas, a co-founder of the London Paella School. The menu features classic dishes such as Croquetas Spicy Crab, Bikini Sobrasada with honey and cheese, and Grilled Barramundi with Moho Picón. Paellas are a central feature, ranging from traditional versions to heartier options like Grilled Wagyu Beef.

Address: 30 Victoria St, #01-33 Chijmes, Singapore 187996

From the team behind the viral pasta bar Scarpetta comes Smash Street, a dedicated burger joint that opened its doors on April 3, 2026. Inspired by late-night urban food culture, the concept focuses on the specific technique of smashing beef patties on a hot griddle to create caramelised, crispy edges while maintaining a juicy centre. The project is the result of extensive refining, involving over 30 iterations to perfect the bespoke beef blend and artisanal potato bun.

The menu is designed to be approachable, with the signature Classic burger priced from $14. Complementing the mains are sides such as twice-fried thin fries and chicken poppers with a housemade chilli crunch aioli. For a nostalgic finish, the drinks list features a cornflakes milkshake inspired by childhood breakfast flavours.

Address: 50 Amoy Street

March 2026

The Philippines’ most cherished bakery-café Mary Grace made its international debut this March 2026, with Singapore having the honour of bearing its new location. The famed dining spot brings its signature brand of domestic comfort to Tanjong Pagar. What began in 1994 as Mary Grace Dimacali’s home-kitchen project has evolved into a 140-branch institution, with this 28-seater Tras Street outpost marking its first foray outside its home soil. 

The menu centres on the legendary Mary Grace Ensaymada, a buttery brioche topped with aged Edam cheese, and the soft, golden Cheese Rolls. While these classics remain the primary draw, the Singapore branch introduces local exclusives such as a Salted Egg Ensaymada and a Crabcake Brioche. For those seeking a more substantial meal, the kitchen serves Filipino staples like Angus Beef Tapa with rosemary or garlic fried rice and Grilled Chicken Inasal marinated in a tangy achuete blend.

Tatler Tip: To experience the café’s heart, pair a classic Cheese Roll with the rich Mary Grace Hot Chocolate—just go ahead and dunk the roll into the drink. You’ll thank us later.

Address: 52 Tras St, #01-01

The National Gallery Singapore’s dining options have expanded with the opening of Seoul & So. Located on Level 5, the restaurant introduces Korean barbecue to the Gallery for the first time, offering diners a view of the Ng Teng Fong Roof Garden Gallery installations. It is a space where food, architecture, and art meet, designed by the team behind Seoul Restaurant at Conrad Singapore Orchard.

This modern take on Korean barbecue features interactive grilling stations and a menu rooted in traditional techniques. Diners can choose from a la carte options or a sharing tasting menu, with a curated selection of premium meats including Hanwoo (Korean beef), Handon (Korean pork), and Japanese wagyu.

Address: 1 St Andrew's Rd, #05-03 National Gallery, Singapore 178957

The culinary influence of Netflix’s Culinary Class Wars has arrived in Singapore with Bibim Deli, a hanok-inspired eatery helmed by celebrity chef Min Yohan. Known for scaling his “urban side dish” concept to over 50 locations in Korea by the age of 22, Min’s first Singapore venture at Suntec City focuses on the democratic appeal of the DIY bibimbap. The space functions as a modern Korean deli, offering the city’s largest selection of house-made banchan and sauces.

The concept is straightforward and value-driven: diners build their own bowls from a rotating selection of 50 recipes, including premium proteins and seasonal sides. To ensure a hearty meal, the rice is complimentary and free-flow. Beyond the dining counter, the deli also retails a curated range of Korean ingredients and merchandise sourced through Min’s personal network in Korea.

Address: 3 Temasek Blvd, B1-172 Suntec City, Singapore 038983

February 2026 

From humble beginnings as a campus stall at Ngee Ann Polytechnic to a beloved fixture in Ang Mo Kio, founder and chef-owner Edwin Chan has brought his flame-grilled expertise to the competitive enclave of Keong Saik Road. This new venture, managed alongside his wife, marks a remarkable evolution of the brand into a “Chef’s Table” concept that prioritises technical precision and storytelling. The industrial-edged space houses an impressive range of both wet- and dry-aged meats, with the chef’s deep knowledge of ageing processes ensuring each cut is served with optimal texture and character.

The menu proudly showcases well-executed comfort food, starting with the Chipotle Smoked Short Ribs, which are slow-smoked for four hours with applewood and flash-seared for a smoky, honey-rubbed finish. While the highlight here is undoubtedly the steak platters, the kitchen displays equal finesse with the Grilled Aged Duck Breast, aged for seven days and served with orange jus and wine-infused onions. Even the Steakgrill Signature Cheeseburger, featuring prime mix mince on brioche, is an inspired standout. The experience is rounded off by a thoughtfully curated red wine pairing and a cocktail list with a personal touch, featuring tipples inspired by the chef’s family and staff.

Address: 9 Keong Saik Rd, Singapore 089117

The latest venture from the Da Paolo group, Tutto, brings a soul-stirring celebration of authentic Italian craftsmanship to Jewel Changi Airport. Embracing a philosophy of honest, handmade cooking, the establishment serves as a culinary canvas for Chef Andrea Scarpa’s cherished family recipes and regional narratives. The menu is anchored by an uncompromising commitment to provenance, featuring handcrafted pastas and pizzas prepared using premium semolina and Double Zero (00) flours imported directly from Italy. Whether you are seeking the comforting embrace of a traditional regional specialty or a modern interpretation of a classic, Tutto offers a sophisticated yet heartwarming immersion into Italy’s diverse gastronomic landscape.

Address: 78 Airport Boulevard, #02-210 Jewel Changi Airport, Singapore 819666 

The award-winning Hong Kong café and all-day dining concept, Elephant Grounds, officially touched down in Singapore this January, bringing its signature “Coffee n’ Chill” ethos to Beach Road. Founded in 2013 by entrepreneurs Kevin Poon and Gerald Li, the brand has evolved from a humble coffee counter into a defining lifestyle destination where culture, craft and community intersect. Anchoring the double-volume interior at Guoco Midtown is an on-site production bakery—the only one of its kind in the development—where a dedicated team crafts signature pastries and croissants from scratch daily using a blend of French and Japanese lamination techniques. 

The extensive menu serves as a “best of” compilation of a decade’s worth of favourites, featuring everything from the Mr and Mrs Shakshuka and Wild Berry Pancakes for brunch to heartier all-day plates like the Tuna Poke donburi and Truffle Baked Pork Chop Rice. Coffee remains a key part of the dining experience here, with house blends directly sourced from the Cup of Excellence-winning Ijen Lestari farm in East Java and roasted in-house to ensure exceptional balance and character. Conceived as a pet-friendly “third space” for the urban jungle, the café encourages guests to linger over a flat white or browse the dedicated merchandise corner, which features exclusive apparel and reusable tumblers.

Address: 124 Beach Road, Guoco Midtown, Unit 01-04, Singapore 189771

Medusa debuts as Singapore’s inaugural Osteria Romana, bringing the unapologetically bold and hearty allure of authentic Roman cooking to JW Marriott Hotel at South Beach. A tribute to the Eternal City by Fortuna Group founder Egon Marzaioli, the establishment is helmed by Rome natives head chef Federico Scordo and general manager Federico Burci. The interiors channel the glamorous vintage luxury of 1960s Rome, featuring striking crimson walls and dazzling LED accents that create a high-energy yet casual atmosphere. Diners can expect a culinary journey through reimagined classics, from the iconic Alfredo Fettuccine and Carbonara Spaghetti to modern savoury interpretations of the Maritozzo, all served with a defiant spirit of Roman hospitality.

Those seeking variety can opt for the Il Divorzio Half and Half Pasta, while pizza enthusiasts can choose between the thin-crust Pizza Romana or the crunchy, two-slice Pinsa Romana topped with fior di latte and guanciale. 

Address: 26 Beach Road, #B1-22 South Beach Avenue, Singapore 189768

January 2026

Tucked away in the basement of the Mint Museum of Toys, Rodeo Table is a hidden gem offering a vibrant blend of bold Tex-Mex flavours and a lively atmosphere. The menu showcases hearty favourites adapted with subtle Japanese influences, such as the signature Chicken Fajitas—juicy chicken thighs flambéed tableside for a dramatic, smoky finish. Diners can also indulge in succulent Baby Buffalo Chicken Wings served with blue cheese sauce on the side, or go for a serving of the Chef’s Tacos, which includes unique fillings like Yakitori Tsukune and Bulgogi Beef.

For a more substantial feast, the Tokyo Jambalaya offers a clever fusion of the Louisiana classic, prepared with beef, bean sprouts, and curry-flavoured rice topped with a sunny-side-up egg. 

Address: 26 Seah Street, Basement 1, Singapore 188382

Located within a charming shophouse in the historic Amoy Street enclave, Amor is the latest Spanish dining destination to hit the local F&B scene. Described as a “culinary love letter to Spain”, the restaurant’s menu honours traditional Spanish roots while embracing playful innovation and global influences—for instance, the Tea-Smoked King Salmon with Kaluga Caviar, which marries Mediterranean flavours with Chinese techniques.

Guests can also look forward to a curated selection of tapas ranging from classic Pa Amb Tomàquet and Cantabrian Anchovies to the inventive Happy Eggggg, featuring pumpkin purée, truffle sabayon, and jamón. The dessert offerings remain a significant draw, starring the famed Basque Burnt Cheesecake, alongside decadent options like Pistachio Lava Cake and Elder Flower Sudachi Panna Cotta. If you need a midday siesta or a spirited evening experience, the ambience at Amor will transport you to Barcelona.

Address: 107 Amoy Street, Singapore 069927

NOW READ

How Sugarsmith went from a pandemic project to making custom macarons for Blackpink’s Jisoo

From corporate burnout to cult-favourite cookies: the story behind Cook’s Gourmet Cookies

The best breakfast spots in Singapore worth rising early for