The ultimate guide to new restaurants and bars in Singapore 2023

A favourite of chefs and celebrities in Hong Kong, this Michelin Bib Gourmand spot by chef Ng Kong Kiu is finally opening in Singapore at Takashimaya on December 1. Sink your teeth into zi char classics like sweet and sour pork, which is both firm and incredibly tender. Lobster is best enjoyed with pan-fried rice vermicelli with generous spoonfuls of gravy. Don’t miss out on the Sichuan poached chilli beef, which literally melts in your mouth.

Ju Xing Home
Address: 391 Orchard Road, B2-36 Takashimaya Shopping Centre, S(238872), +65 9880 0957

Fysh at Edition

The talk of the town, Fysh at the newly-opened Singapore Edition is Australian chef Josh Niland’s first overseas restaurant. The highlight of his fin-to-scale philosophy is the dry-aged Moolooba yellowfin tuna ribeye, but don’t miss out on other plates like the tuna patty cheeseburger and the now-iconic Fysh egg tart topped generously with trout roe. 

Fysh at Edition
Address: 38 Cuscaden Road, S(249731)

Harummanis

Riding on the Malay fine dining renaissance is Harummanis, helmed by chef Akmal Anuar, previously of one-Michelin-starred 11 Woodfire. The restaurant is Anuar’s revival of his parents’ hawker stall on Teck Whye Lane opened in 1992, with a modern twist on Malay food. For the full experience, head down for the dinner tasting menu, where you get to taste Anuar’s contemporary renditions of dishes like ikan sebelah (sole fish) marinated with tiger’s milk and wing beans, lamb chops with spicy kicap (sweet soy sauce) and udang galah (giant freshwater prawn) infused with curry leaves, garlic, and three peppercorns.

Harummanis
Address: 37 Sultan Gate, S(198485)

The Curry Club Signature

Helmed by chef Saumya Prakash, who trained under chef-owner Dave Pynt at the Waldorf Astoria at Ithaafushi Maldives, The Curry Club Signature is a new Indian casual-fine dining restaurant that celebrates both traditional and modern styles of cooking. Take, for instance, the “Puri Bombs”, a twist on the classic Indian street food, stuffed with avocado relish and garnished with pickled cucumbers. Expect the unexpected from the briyani, which is infused with applewood smoke and features tender frog legs.  

The Curry Club Signature
Address: 11 Mohamed Sultan Road, S(239010), +65 8616 1490

Hevel

Chef-owner Stefan Liau is making a splash with his new restaurant Hevel in Keong Saik. Bringing with him a wealth of experience as the head chef of Mandala Club and his stints at Cure, Terra in Tokyo, and Spoon by Alain Ducasse in Hong Kong, Liau presents European creations like orange doughnuts, topped with caviar and smoked crème fraîche; cured mackerel with passionfruit; and a porcini-rubbed pork presa. 

Hevel
Address: 1 Keong Saik Road, 01-04, S(089109)

Mogā

Situated within the newly-opened Pullman Singapore Hill Street is Mogā, a seductive blend of 1920s izakaya and Prohibition speakeasy. Inventive cocktails crafted by head mixologist Marcus Liow and bar consultant Dario Knox are the highlight here. Starting off the night with the “Geisha’s Garden” is never a bad idea, with its elegant expression of Roku gin, jasmine tea, vanilla, citrus, and matcha. But for a cocktail that’s a little more assertive opt for the “Lost in Translation” instead. It blends Nikka coffee malt whisky and Monkey Shoulder’s smoky whisky with kinako, miso honey, and ginger for a cocktail that deftly flirts with sweet, savoury, and smoky profiles. 

Mogā
Address: 1 Hill Street, Pullman Singapore Hill Street, S(179949), +65 6019 7888

The Feather Blade Steak and Seafood Bar

Having made its name with its alternative cuts of steak on its Tanjong Pagar flagship, The Feather Blade is now opening its Steak and Seafood Bar in the East Coast. Besides the signature Feather Blade steak, you’ll also get to try seafood offerings like the swordfish belly “steak”, the Norwegian salmon carpaccio, and even sandos and rice bowls to boot. 

The Feather Blade Steak and Seafood Bar
Address: 225 East Coast Road, S(428922)

Kunthaville

Situated in a two-story shophouse on Veerasamy Road is Kunthaville, helmed by electrical engineer-turned-chef-owner Kuntha Chelvanathan. With an elegant tea room and cocktail lounge designed in the colonial style, Kunthaville serves up authentic vegan Sri Lankan fare with imported Sri Lankan ingredients, including spicy beetroot cutlets, a colonial butternut tureen infused with ginger, turmeric and nutmeg, and its signature curry leaf coconut rice with jackfruit curry and mango chutney.

Kunthaville
Address: 18 Veerasamy Road, S(207326), +65 9772 5069

Paelet

This seductive bar on Keong Saik Road just had its grand opening on November 25, with a selection of innovative cocktails and moreish bar bites on offer. Light cocktails like “Sesame Street”, for instance, are refreshing and tart with its mix of Flor de Caña 12 Years Old, lime, yuzu and orgeat, but infused with something a little extra, like black sesame. Unconventional ingredients like gochujang (Korean chilli paste) also show up in the “Seoul Searcher”, which adds a subtle, sweet spice to the mix of tequila, mezcal, orange wine, agave, and lime. Make sure to nibble on bites like the biltong watermelon, which is mixed with shallots, chives, and dill, and topped on a fried brioche.

Paelet
Address: 55 Keong Saik Road, 01-02, S(089158), +65 9711 1487

Dew by Whitegrass

One-Michelin-starred Whitegrass has opened its casual offshoot, Dew by Whitegrass, right next to it at Chijmes. While European plates with Asian twists like house-smoked salmon with aiyori sauce and sweet and sour pickles are perfect for nibbling, the star of the restaurant is its extensive sake collection—it boasts 65 labels, over 40 of which are exclusive to Dew. 

Dew by Whitegrass
Address: 30 Victoria Street, 01-27A, S(187996), +65 9067 3891

Quenino

Yet another exciting restaurant opened in a newly-opened hotel, Quenino at Artyzen Singapore offers a degustation-only menu, shaped by third culture chef Victor Liong’s contemporary Asian flair. In seven or nine courses, expect Liong’s playful yet researched takes on Asian cuisine, touched by his experiences in Asia and Australia. 

Quenino
Address: 9 Cuscaden Road, S(249719), +65 6363 6000

Àn Omakase

A new omakase spot has opened up on Keong Saik Road, priding itself on its modern take on Japanese fine cuisine. As always, fresh seafood like lobster, uni, and tuna is a given, artfully presented and often topped with caviar and gold leaf, or sprayed with gold dust. 

Àn Omakase
Address: 33 Keong Saik Road, S(089140), +65 9865 1019

Chandu

The seedy yet glamorous underbelly of the colonial era is revived at Chandu, a hidden speakeasy identified only by a nondescript door with a gold handle shaped like a moon. This new bar pays homage to the opium dens and clan associations of the era, and its drinks are similarly inspired by this history. The gin-forward drink “Chasing the Dragon”, for instance, is infused with a range of spices to reflect the lucrative spice trade in the colonial era, while the medicinal “Self-Help Drink” references how coolies unable to afford medicine would make their own herbal concoctions.

Chandu
Address: 1 Unity Street, S(237983), +65 8380 1694

The Backdrop

Bedecked with crystal chandeliers and plush furnishings, The Backdrop at Voco Orchard Singapore is a sophisticated speakeasy blending traditional and modern mixology techniques. Expect elegance and precision distilled in each glass, accompanied by a tapas menu with classics like tuna tartare and lobster rolls.

The Backdrop
Address: 581 Orchard Road, 01-15/16 S(238883), +65 9645 4780

Tung Lok Seafood

The fifth Tung Lok Seafood has opened in Singapore, and it is found at none other than the Flower Dome at Gardens by the Bay. Boasting a sprawling space large enough to host the accompanying concept Douraku Sushi, its interiors are just as beautiful as the flora and fauna that surrounds it. Classic Singaporean seafood is to be expected here, including favourites like the deep-fried prawn with wasabi mayo and the iconic chilli crab, which uses orange juice in its gravy for a dash of complexity. Complement this with a range of Japanese sushi, sashimi, handrolls, and rice bowls from Douraku Sushi. 

Tung Lok Seafood
Address: 18 Marina Gardens Drive, 01-10 Gardens by the Bay, S(018953), +65 6022 0188

Imbue

European food gets an Asian twist at Imbue under chef-owner Lee Boon Seng. Also the executive chef of The Spot, Lee’s creative flair is in full force with dishes like the smoked yellowtail kingfish, which is preserved and served cold with pickled mountain yam and apple buttermilk for a sweetness. It’s best accompanied by Lee’s signature rendition of a malai gou, a type of sweet bread often found in dim sum pushcarts, which gets its sweetness from malt molasses and eaten with salted butter, honey, and even some ginseng powder. Dessert is an innovative blend of sweet and savoury with chocolate mousse infused with shiitake mushroom powder, accompanied by a black vinegar jelly and sour plum Chantilly for a dash of tartness.

Imbue
Address: 32 Keong Saik Road, S(089137), +65 6223 7266

Yuè

Named after the Chinese word for music, Yuè at Aloft Singapore Novena presents traditional Chinese cuisine with contemporary spins that meld together with a musical harmony. Helmed by executive sous chef Awyeong Kin, you will find indulgent dishes such as the lobster with creamy milk and salted egg lime sauce for a powerful umami yet brightening tartness. Meanwhile, poached slices of beef present a clean flavour profile with the sharp and numbing spice of Sichuan peppercorns, and if you’re looking for something warm and comforting, look no further than the pumpkin broth with scallop and crabmeat.  

Yuè
Address: 16 Ah Hood Road, S(329982), +65 6808 6846

Kappo Arai

Orchard Plaza, fondly known as “Little Japan”, has welcomed a new Japanese omakase restaurant. Kappo Arai offers a culinary journey throughout Japan’s regional delicacies, boosted by the fresh produce of autumn. Snow crab and persimmon make for a delectable appetiser, with tofu paste for additional body and cream, while you get a choice of grilled chicken, mackerel, or lamb chop further down the meal. A Wagyu shabu shabu is always welcome, and dessert is simple but insatiable: fresh milk ice cream with red bean paste and mitarashi dango (sweet rice flour dumplings).

Kappo Arai
Address: 150 Orchard Road, 01-26/27/28 Orchard Plaza, S(238841), +65 9468 3326

Draft Land

Famed Taiwanese bar Draft Land has finally opened its Singaporean outpost on Purvis Street. In collaboration with Nutmeg & Clove (No. 7 on the Asia’s 50 Best Bars 2023 list), Draft Land will serve up its revolutionary cocktails on tap (of which there are over 20). Whether you’re looking for something fruity (go for the “Tropical Daydreaming”) or something more spirit-forward (the “Green Negroni” is your best bet), there’s something for everybody at Draft Land, with an energetic and electric bar atmosphere to boot. 

Draft Land
Address: 24 Purvis Street, S(188601), +65 9657 8774

El Chido

Watch the sun set on Marina Bay as you sip on cocktails at El Chido, the rooftop bar of the newly-opened Pullman Singapore Hill Street. Mexican-inspired cocktails are the highlight here, crafted by award-winning mixologist Dario Knox, also the owner of The Backdrop. The “Mariachi Margarita”, for instance, is a classic margarita spiked with jalapeño and pineapple for a zesty and spicy zing, while the “Martini Express” sees the martini playfully updated with tamarindo. With an infinity pool open to all guests and addictive Mexican fare to boot, this is one rooftop bar you don’t want to miss. 

El Chido
Address: 1 Hill Street, S(179949), +65 6019 7888

Sansara

Take a culinary detour to North India at Sansara, where chef Akhilesh Pathank presents authentic Awadhi cuisine that will enchant even those who are not familiar with it. Start your meal with the kumbh ki galouti, an appetiser fit for royalty with its minced button mushrooms spiced with saffron, cajun spice, and galout masala over paratha. Signatures like the Sansara-E-Lazeez Maas, a lamb curry, packs a punch, while desserts like the kulfi falooda, often called “Indian ice cream”, is presented atop sweetened vermicelli, basil seeds and an assortment of condensed milk. 

Sansara
Address: 392 Havelock Road, S(169663), +65 6233 1338

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Wallich Manor

Singapore’s nightlife scene has gotten a boost with Wallich Manor, the Tipsy Collective’s newest high-energy bar. Come in the day for contemporary European dishes like Iberico pork and Wagyu beef rump cap, and come in the evening for innovative cocktails crafted by head bartender Mohamed Azlam S/O Abdul Kadir. Take the “Holy Smokes”, a bold mix of Naked Malt blended whisky with green chartreuse and honey, or the “Funky Bourbon”, which gets its name from the balsamic fig vinegar that adds a unique tang to the drink. Stay past 10pm and party hard with high-intensity punch bowls; you might just catch your favourite local and international artists performing in this captivating 100-seater space.

Wallich Manor
Address: 9 Wallich Street, 6/F Sofitel Singapore City Centre, S(078885), +65 9836 8022

Moxie

The sun-kissed Mediterranean has arrived on our shores with Moxie, the newest modern Mediterranean restaurant located in Tiong Bahru. The newest concept by the founders of Siri House, Moxie offers a rustic dining experience with plates across North Africa to Italy, with appetisers like black garlic confit hummus and burrata with pickled red beets, charred grapes, and mint oil. If you’re coming with friends and family, make sure to order the large sharing plates like the “Umami Rice”, cooked in an intense shellfish stock and presented with a sumptuous platter of clams, mussels, octopus, and grilled tiger prawns. The lamb shoulder is also not to be missed, which is confited in chicken fat after a 36-hour brine. 

Moxie
Address: 2 College Road, 1/F, S(169850), +65 9339 3380

Bolonia

If you’re looking for Spanish tapas, this is the place to go. Bolonia is a new restaurant in Raffles Place serving up iconic Spanish plates, including gambas al ajillo (garlic prawns), ham croquettes, and jamón Ibérico. You can’t miss out on paella, Spain’s national dish, which comes in two flavours here: chicken and seafood, and squid ink. For the full dining experience, opt for the six-course tasting menu, including favourites like gazpacho, Galician ribeye, and Argentinian prawn. 

Bolonia
Address: 9 Raffles Place, 01-03 Republic Plaza, S(048619), +65 8028 1899

Shoukouwa Shinjidai

There’s a new omakase restaurant in town, and it’s not afraid to stand apart from the rest. Shoukouwa Shinjidai at Conrad Singapore Orchard is a new venture by chef-owner Emmanuel Stroobant of Saint Pierre and head chef Kazumine Nishida of Shoukouwa. With double the star power, the restaurant draws on the immense experience both chefs have accumulated from each helming two very different two-Michelin-starred restaurants to deliver an exceptional omakase experience—one that, according to Stroobant, leaves “formality at the door”.

Each course in the kaiseki-inspired course menu is named after an iconic song in the pop culture lexicon such as “Like a Virgin”, which sees tuna served with a secret dipping sauce infused with Mexican single origin frupta tropicana beans. Meanwhile, “Whet My Appetite” features Amela tomato stuffed with Bafun uni and served with rice vinegar. Elsewhere, premium hairy crab shines in “Sweet Child O’Mine”, served with rice in gazami crab roe sauce and pickled watermelon radish. 

Shoukouwa Shinjidai
Address: 1 Cuscaden Road, 01-03/04 Conrad Singapore Orchard, S(249715), +65 8010 9939

Shin Terroir

Step past a grand, shady tree and into an elegant sanctuary at the heart of Tras Street. At Shin Terroir, chefs Nicholas Lee and Hokkaido native Takeshi Nakayama strive to present a refined Japanese grill experience, complete with a three-tier custom-made grill stocked with Kishu binchō charcoal made from Ubamegashi, a highly-coveted oak from Wakayama. The negitoro yakinigiri, for instance, is elegantly presented as a charcoal-grilled onigiri with a toasty square of nanatsuboshi rice, topped with tuna belly and a decadent mound of caviar. A range of yakitori skewers are served next, while a luxurious cut of grilled Miyazaki A4 Wagyu served with asparagus in Hollandaise sauce and ikura rounds off the savoury meat courses. Dig into a hearty bowl of chicken ramen before indulging in a locally-inspired dessert, a kaya mochi served with hojicha custard and red bean.

Shin Terroir
Address: 80 Tras Street, S(079019), +65 9656 0654

Tilly’s

Having previously forged a bold, new direction for Nua Irish cuisine at one-Michelin-starred Cure, chef-owner Andrew Walsh is presenting classic, hearty Irish plates at Tilly’s, East Coast Road’s newest bar and grill. You might be more familiar with the classic beer-battered fish and chips, served authentically with mushy peas and tartar sauce, or the beer and Guiness chicken pot pie with mash. But make sure to explore dishes like the “toad in the hole” pudding, which features pork sausages in a Yorkshire pudding, or the Scotch eggs, which are delightfully crisp on the outside and luxuriously runny on the inside. Finishing off your meal with a decadent sticky toffee pudding with vanilla ice cream is a must.

Tilly’s
Address: 47-49 East Coast Road, S(428768)

Araya

Singapore’s first South American fine dining restaurant is coming in hot with plenty of fire and spice. Helmed by chef (and life) partners Francisco Araya and Fernanda Guerrero, who have each earned their culinary stripes in some of the most famous restaurants in the world like elBulli and Alegre, Araya will present contemporary tasting menus packed with classic South American flavours and ingredients. The region’s native crops, like corn and Chilean berries, will make appearances in the menu, as will Andean grains like puffed quinoa and amaranth garnished over mushroom espuma served with pickled shimeiji mushrooms and caramelised shallot purée. 

Araya
Address: 83 Neil Road, Mondrian Singapore Duxton, S(089970)

Ureshii

Can’t decide between Korean or Japanese cuisine? Head down to Ureshii, which serves Korean-Japanese fusion dishes within the heritage Arts House building. Here, you can find delights like the goojeolpan, a selection of nine delicacies traditionally enjoyed by Korean royalty, as well as a grilled Hokkaido octopus steak resting above a bed of truffle mash. The restaurant doesn’t skip on premium ingredients, which is why you can find Beluga caviar in a number of dishes, including on top of an onsen egg drizzled with truffle oil, and crowning a dish of cold somen noodles served with uni, ikura, and wasabi tobiko. End the meal with refreshing desserts made with fresh, seasonal fruits, like the mango or blueberry bingsu topped with a generous portion of ice cream. 

Ureshii,
Address: 1 Old Parliament Lane, 01-02 The Arts House, S(179429)

Wagyu X

While in Japan, chef Masahiro Takata stumbled across a unique breed of cattle in Hokkaido, a blend between the Kuroge black Wagyu and the Aberdeen Angus. This A5-grade beef yields exquisite marbling and outstanding flavour, which you’ll be able to taste in all its glory at Wagyu X, Takata’s newest Japanese steakhouse. Cuts of this breed such as sirloin, tenderloin, and ribeye are expertly rendered and served with steak sauce, ponzu, and wasabi shoyu, best accompanied by sides such as caramelised Japanese sweet corn, charred asparagus, and matsutake fries. But if you’re not in the mood for beef, opt for a kaisendon instead, with tuna, sea urchin, scallop, and ikura over sushi rice, or a tonkatsu breaded chestnut pork served with goma (sesame) sauce. 

Wagyu X
Address: 82 Club Street, S(069450), +65 8795 6664

Kun

There’s more to Sichuan cuisine than numbing peppercorns or mala, and with Kun’s Sichuan omakase, you’ll get to experience the aromatic complexity that this centuries-old cuisine offers. The heart of the restaurant is its elegantly-curved 18-seater omakase counter, inspired by an ancient Chinese tradition of “winding stream parties”, where scholars would sit by a stream and compose poems before cups of rice wine floated down to them. From this vantage point, witness skilled chefs creating Sichuan staples like bamboo fungus liver paste soup, as well as modern twists on classics, such as braised pork belly with koji glaze and apple purée, for a novel balance between sweet, umami, and sharp acidity.

Kun
Address: 74 Amoy Street, S(069893), +65 6969 4256

Kantin

Transport yourself to the rainforests of Borneo at Kantin, the newest dining spot at Jewel Changi Airport. Here, you’ll be treated to moreish plates like the “Rainforest” fried rice chock-full of local herbs and wild-gathered vegetables, or the “Jungle” pasta, a rendition of the classic pesto pasta with the addition of smoked duck. Don’t forget to wash it down with cocktails like “Cloud Forest”, a refreshing tipple made with rum and Tuak, the rice wine of the Dayak tribe, and infused with forest botanicals. 

Kantin
Address: 78 Airport Boulevard, 05-206/207 Jewel Changi Airport, S(819666), +65 9684 3690

Suzuki by Kengo Kuma

The latest sushi restaurant to open at the trendy Mondrian Singapore Duxton, Suzuki by Kengo Kuma marks the famed Japanese architect’s first entry into Singapore. Experience true zen here with the calm bamboo and idyllic garden inside, where you will be able to savour head chef Suzuki Yuichiro’s exquisite sushi creations in a range of omakase menus. The most premium menu you can get is the Shouun dinner course, which requires at least four days' advance notice. So make your reservations early if you want the chance to savour the restaurant’s most premium ingredients like uni and tuna imported directly from Japan.

Suzuki by Kengo Kuma, 16A Duxton Hill, S(089970)

Noa Lounge Singapore

Also at the Mondrian Singapore Duxton is Noa, a new restaurant helmed by decorated head chef Alain Devahive that traverses the diversity of cuisines in the Mediterranean, from the flavours of southern Europe to the spices of North Africa. Take, for instance, a classic Angus beef tenderloin over fondant potatoes, or Marrakesh-style Iberico pork skewers. Make sure to wash it down with a cocktail prepared at the stunning 4.5 metre-tall bar. 

Noa Lounge Singapore, 83 Neil Road, 01-02/03, S(089813)

Zeniya

Another Japanese restaurant to open in recent days, two-Michelin-starred Zeniya from Kanazawa, Japan, has made Shangri-la Singapore the venue of its first overseas outpost. Helmed by second-generation owner Shinichiro Takagi with the kitchen led by head chef Yoshitaki Shuji, the restaurant champions authentic Kaga cuisine (the traditional foods of Kanazawa in the Ishikawa prefecture) in a contemporary kaiseki format. Apart from a menu that is updated frequently to reflect the seasons, you can also expect signatures such as the charcoal-grilled blackthroat seaperch, as well as wild abalone, simmered for 15 hours, steamed, then sautéed and presented on top of winter melon, drizzled with dashi, light soy, mirin, and kuzu starch. 

Zeniya, 22 Orange Grove Road, 24/F, S(258350), +65 6213 4571

Capasso

Fresh off the opening of his new Columbian concept Bacatá a few months back, chef-owner Fernando Arévalo is back with Capasso, a new Italian restaurant that pays homage to his Italian heritage and his paternal grandfather. In an exceedingly stylish space, feast on Arévalo’s take on Italian dishes, such as the zucca salvia, featuring tortellini in a squash amaretto and parmesan cheese and decadently drizzled with Il Borgo balsamic vinegar. Those with a hankering for beef will love the costata di manzo, or ribeye steak, which is perfectly seasoned and succulent, served with broccolini and tomato salad.

Capasso, 92 Telok Ayer Street, S(048472), +65 8819 3306

Senang Supper Club

Foodies in the know would have come across Senang Supper Club by now, helmed by cookbook author and chef Bryan Koh. His cookbooks Among Ixoras and Milkier Pigs, each exploring cuisines around Southeast Asia, form the inspiration for Senang’s dishes. This includes the laing, a Filipino dish made with dried taro yam leaves cooked with pork, fermented Acetes and shrimp.Coconut milk is added for a welcome creamy lift, and green chillies provide  a spicy bite. Don’t miss other creations like the gulai hor cio, a dish rooted in Koh’s family history, featuring braised chicken and yardlong beans with turmeric, makrut lime, fermented shrimp paste, pounded rice, and pea aubergines, ensuring a luscious texture. 

Senang Supper Club, 94C Jalan Senang, S(418470)

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Lộ Quậy

Lộ Quậy on Amoy Street is helmed by chef Quynh Brown, who marries her Vietnamese heritage with Japanese technique and French precision. Opening on September 19, there is a set lunch menu and weekday and weekend à la carte dinner menus, but for the best experience, go for the Discover tasting menu, where you will be presented with exquisite dishes such as oysters with bone marrow and caviar, and Wagyu tartare with an onsen egg and shrimp salt puffs. Classic Vietnamese dishes we know and love such as phở bò and bánh mì also feature in the menu, upgraded with Wagyu and offal in the former and Iberico Wellington in the latter. Dessert is a cà phê sữa đá, a rendition of the beloved Vietnamese iced coffee that comes in the form of a cafe phin parfait, espresso, and Dulcey chocolate.

Lộ Quậy, 88 Amoy Street, S(069907), +65 3129 7556

Ssal

Low Tide, the F&B group behind Topside and Ghostwriter, is boasting another new kid on the block at 98 Club Street, adding one more late-night spot for you to kick back and relax. Ssal is a Korean bar that specialises in rice-based cocktails as an homage to Korea’s long history of distilling rice liquor. Here, you’ll find tipples such as the “Dongchimi”, which blends gin with radish water kimchi sangria and calamansi for a briny, acidic kick. The “Su Bak”, named after the ancient Korean martial art, also packs a punch with its blend of mezcal, watermelon gazpacho, Solomon Seal tea, and guava. Make sure to fill up on premium steaks such as the A5 Satsuma striploin and a hearty bibimbap, or munch on kimbap with optional add-ons such as trout roe and uni. 

Ssal, 98 Club Street, S(069467), +65 8952 1145

Anthology

Distillery Compendium Spirits has opened its new flagship store and bar with Anthology, a three-storey shophouse on Circular Road. Here, you’ll find hallmarks of Compendium, which has established its reputation as a top Singapore-based, Southeast Asian distiller. Look out for sparkling fermented beverages made with Southeast Asian ingredients like coconut toddy to kickstart your night. Those looking for a true potatory experience can order a tasting flight, featuring wines and spirits made from gula melaka, rice, honey, and molasses. Or opt for a range of local-inspired cocktails, including the “Chendol Gimlet” with chendol gin, pandan, coconut water and attap chee (palm seeds), and the “Kopi Tonic” with Kopi-O liqueur, Reposado tequila, lemon juice, and tonic water.

Anthology, 10 Circular Road, S(049366), +65 8451 5389

Chaleur

Tucked along Neil Road is Japanese-French restaurant Chaleur, which is finally ready for its grand opening after serving gourmands-in-the-know for months. Helmed by chef Kawano Masahiko, formerly of one-Michelin-starred Rêve, the restaurant blends Japanese culinary sensibilities with the precision of French techniques. The result is an unforgettable gastronomic experience featuring gems like the baby white prawn tartlet with caviar, and the blue lobster, uniquely accentuated by touches of beetroot and homemade soba miso.

Chaleur, 77 Neil Road, S(088903), +65 8508 3390

Convivial

Champagne lovers will rejoice at the launch of  Convivial, the newest champagne bar by Yeo Xi Yang, winner of the Best Sommelier of Singapore 2022. Opening this August at Boat Quay, Convivial evokes the cryptic, elegant allure of a champagne cave. The bar offers a wide range of champagne styles showcasing the diversity of the Champagne region, including single varietal wines and multi-vintage wines. Here, you’ll get to try hard-to-find wines such as the Salon, “Cuvée S” Grand Cru Blanc de Blancs and the Laherte Frères “Les 7” Solera, Extra Brut NV. But other types of sparkling wines are available here too, along with some ciders and beers, making this exciting new bar one that lovers of all types of bubblies can enjoy. 

Mosella

At the newly-opened Pan Pacific Orchard you’ll find Mosella, the hotel’s signature restaurant. Helmed by San Sebastian native and executive chef Pedro Samper, Mosella will be serving up Mediterranean flavours with a Peruvian spin. Not to be missed is the array of ceviches, a classic Peruvian dish, with variants like Hokkaido scallop and red tuna. Premium black cod is also served here, simply pan-seared and served with asparagus, green peas, celeriac purée and salsa verde. Also on the menu are grilled delights, such as the lamb chops marinated with Peruvian red pepper and Japanese miso. For dessert, try the burnt Basque cheesecake,  a tribute to Samper’s hometown. 

Mosella, 10 Claymore Road, 2/F, S(229540), +65 6991 6875

Florette

After your feast at Mosella, head up to Florette, Pan Pacific Orchard’s garden terrace bar. Specialising in botanicals and champagnes, the cocktail menu is divided into four categories, each representing a different part of a flower: root, shoot, flower, and fruit. Take the “Chicory”, a cocktail in the “root” category, a blend of Monkey Shoulder and Averna bitter liqueur that is lifted by sweet honey and acid to balance its earthiness. Or go with the “Lavender”, which blends Plantation 3 Stars rum and El Dorado 12 with Velvet Falernum, a liqueur prized for its spiced aromas of almond, ginger, and clove. Meanwhile, the bar’s rotating champagne menu surprises connoisseurs of the French bubbly with a range of premium champagnes, including the Louis Roederer Cristal 2002. 

Florette, 10 Claymore Road, 11/F, S(229540), +65 6991 6875

Nost

Previously the March occupant of incubation space Ghostwriter, Nost now boasts a permanent space on the third floor of 98 Club Street. With a grand opening on August 4, you’ll find sincere and playfully-rendered dishes coloured by nostalgia, such as the “One-Sided Beef” tartare sitting atop toast from Sing Hon Loong Bakery, one of a small number of traditional bakeries left in Singapore. The porchetta is not to be missed either. Paired with chimichurri, fermented sambal, and mustard, the tender pork is both intensely savoury and balanced at the same time.

There are interesting drinks too, such as the “Good Crop Bad Crop”, which pays homage to Yeo’s lemon barley, a packet drink that many Singaporeans are familiar with from their childhoods.

Nost, 98 Club Street, 3/F, S(069467), +65 8020 2495

White Shades

The brainchild of Jiawei Bai, co-founder of Stay Gold Flamingo (No. 32 on Asia’s 50 Best Bars 2023), White Shades offers a multi-sensory bar experience in a four-storey shophouse on Boon Tat Street. Guests who enter the premises will first encounter the ice cream parlour, “Dessert”, where a variety of ice cream flavours are served with house-made juniper-flavoured cones. On the second level sits“Cocktail”, which offers a more sophisticated atmosphere accompanied by boundary-pushing cocktails like the “Savi Galloping”. Mixed with Codigo Bianco tequila, paprika, lime, fire water and smoked chips, the drink definitely packs a punch, and is best accompanied by contemporary fusion dishes like the beef tartare and beef cheek rendang grilled cheese.

On the third floor is an event space available for bookings, while those hoping for a scenic glimpse of the charming downtown area can go up to the “Rooftop” space on the fourth floor to enjoy live music and some games.

White Shades, 25 Boon Tat Street, S(069622), +65 8575 8578

Brasserie Astoria

Celebrated chef Björn Frantzén returns to Singapore after three-Michelin-starred Zén in 2018 with a more casual outpost of his Stockholm flagship restaurant Brasserie Astoria. Located in the gilded halls of the Victoria Concert Hall, all the glories of the classic brasserie experience will be brought to life on July 25 with flambé trolleys and tableside service, all while being updated for modern tastes with Frantzén’s twist on brasserie fare. With head chef and Zén alumnus Emil Cecil Ess helming the food, expect luxurious plates like the Toast Astoria, an homage to traditional Swedish toast with its crisp sourdough, topped with Baltic prawns and Norwegian king crab dressed with wasabi aioli. And if you like rösti, try the råraka, where fried Agria potatoes are topped with indulgent vendace roe.

Brasserie Astoria, 11 Empress Place, S(179558)

Tambi

It’s a collision of stars at Tambi, where Mano Thevar (two-Michelin-starred Thevar) and Sun Kim (one-Michelin-starred Meta) have joined their Korean and Indian culinary heritages to create what critics are saying is one of the best restaurants to open in Singapore this year. A casual offshoot of each chef’s highly acclaimed fine dining spots, their brand of playful Korean-Indian fare will more than satisfy your taste buds and your stomach. 

Take the oxtail bone marrow murtabak, which glistens with intensely flavourful fat and paired with pickled onion to cut through its richness. Scoop up beef tartare with appalam (more commonly known as papadam), or sink your teeth into the barbecue lamb chop with chilli coriander chutney and pickle for a dash of spice, acid, and complexity. Indulgent yet comforting, this might be your next favourite late-night dining spot. 

Tambi, 47 Amoy Street, S(069873), +65 9838 8401

Matera

In another highly anticipated opening in Singapore by a celebrity chef, Bjoern Alexander of two-Michelin-starred Octavium in Hong Kong will make his way to these shores with Matera, his vision of modern Italian cuisine. Opening on July 19, the restaurant will blend the classic flavours of Italy with the bold spices of Asia, featuring dishes like the whole red prawn, cold-smoked for 6 hours in almond or lychee wood and accompanied with prawn toast, or the Hokkaido scallops ravioli that marries the freshness of seafood with the simple joy of pasta. 

Matera, 3 Fullerton Road, 02-01/02/03 The Fullerton Waterboat House, S(049215), +65 6224 2232

Tempt

For the more adventurous palate, Tempt is a new semi-fine dining concept that fuses imaginative and sustainable culinary techniques with globally sourced ingredients and local produce. Set in a stunning 1893 heritage building, the interior design beautifully showcases the building's rawness and historical charm, complemented by captivating gallery artwork. Led by Candice Leong, a well-travelled chef of Cantonese heritage with a decade-long background in exclusive fine dining across five continents, Tempt reflects her unique fusion of European and Asian influences, influenced by her worldly explorations. Standout menu offerings include hand-chopped kangaroo tartare infused with fresh green peppercorn oil and topped with a fermented garlic purée, as well as slow-cooked venison adorned with fermented sugar plums (ume) and charred mustard greens. Don’t miss the wide selection of wines, spirits and cocktails at the private dining space upstairs.

Tempt, 31 Purvis Street, S(188608), +65 8299 7382

Tomidou

One of the most premium omakase restaurants to open in recent months, Tomidou boasts a lineup of experienced Japanese chefs crafting some of the finest ingredients from Japan with flair and artistry. Helmed by head chef Akira Horikawa formerly of Ginza Kyubey, one of the premiere omakase restaurants in Japan, you can expect as many as 19 plates in Tomidou’s lunch and dinner omakase menus full of Japanese delicacies touched by French inspiration, which shines in signatures like the torched foie gras tuna belly sushi. With a 13-seater sushi counter and two connected private rooms panelled in elegant wood, make sure to book your table early. 

Tomidou, 1 Nassim Road, 01-01, S(258458), +65 9135 1010

Mixology Salon

Renowned craft cocktail bar Mixology Salon has made its way to Robertson Quay all the way from Tokyo, bringing with its signature “tea-tails”, mixing the art of high-quality Japanese green tea to its innovative cocktails. With varieties like gyokuro, oolong, and hojicha used, don’t miss out on the Japanese tea espresso martini, which sees gyokuro-infused Grey Goose vodka with matcha, sencha and vanilla syrup to bring out the umami notes in tea, while those who are more into beer can opt for the Iri-bancha & IPA, a concoction made with Grand Marnier, apricot liqueur, vermouth Rosso and India pale ale (IPA) with a distinct smokiness from the Kyoto tea roasting process. Whatever you choose, expect elegant expressions and unheard-of flavour profiles.

Mixology Salon, 1 Nanson Road, 02-07B Intercontinental Robertson Quay, S(238909), +65 8399 0679

Cat Bite Club

Agave and rice spirits take centre stage at Cat Bite Club, where you can savour cocktails celebrating the craftsmanship and tradition of these Mexican and Asian spirits. Founded by Gabriel Lowe and Jesse Vida, it’s easy to miss on its corner in the Duxton neighbourhood, but look for a glowing red sign with a mischievous Cheshire cat’s grin, and take yourself into the rarely-explored world of agave and rice spirits. At Cat Bite Club, each drink is crafted with the culture, history, flavours of agave and rice spirits, allowing their flavours to shine in their cocktails. 

Indulge in cocktails like the Cat Bite Margarita, a celebration of agave made with Código 1530 Blanco Tequila, Siete Misterios Espadin mezcal, Cointreau, fresh citrus blend, sherry and agave nectar for a beautiful citrus and floral concoction, or go with the Soju Sprint, a tribute to rice spirits with Tokki soju, peach, honey, mint, fresh citrus blend, sherry, absinthe, and soda. Go on to explore reinterpretations of classic cocktails like the espresso martini, made with agave and rice variations.

Cat Bite Club, 75 Duxton Road, S(089534)

Jungle Ballroom

Helmed by head bartender Adrian Besa, Jungle Ballroom is a tropical paradise at the newly-opened Mondrian Singapore Duxton where you’ll be treated to drinks that pop with colour and ignite your palace. Taking you on a journey through the levels of the jungle, the bar features spirits across Southeast Asia you wouldn’t find anywhere else in Singapore, resulting in some of the most exciting drinks you can find. The “View from the Treetops”, for instance, takes you to the jungle canopy with its powerful concoction of Singapore dry gin, bianco vermouth, citrus, cacao, persimmon and black sesame, or go down to the understorey with the “Rose-hued Waterfall”, a spritz that dances on the palate with bianco vermouth, yellow chartreuse, turmeric, pomegranate, lemon, and rośe pet nat. 

Jungle Ballroom, 16A Duxton Hill, 03-03, S(089970), +65 6019 6005

Ume San 100

The only umeshu and highball bar in Singapore, you might be fooled by its façade of neon vending machines at the heart of Fortune Centre. But push the false door open and you’ll find one of the most exciting bars to open here, boasting the largest collection of umeshu (Japanese plum liqueur) in Singapore with Instagram-worthy cocktails to boot. The “Bloom and Scatter”, for instance, brings a fruity and floral aroma with its rose umeshu, grapefruit juice, and rose flower, while lovers of coffee will love the “Kopi San”, featuring coffee, Yamazaki Taru umeshu, ume syrup, whisky, and crème de coco. 

Ume San 100, 190 Middle Road, 02-07 Fortune Centre, S(188979)

Synthesis

Another hidden bar, Synthesis borrows inspiration from traditional Chinese medicine (TCM) with an emphasis on wellbeing. Stepping into its hidden world feels like stepping into a whole other world entirely, where modernity meets tradition; neon lights jostle shoulders with red lanterns, and TCM cabinets line one wall. The drinks menu is eclectic, which includes TCM-inspired cocktails like the “Ginseng Spiced Wine” made with cognac, house red wine ginseng reduction, and infused with spices for a strong tipple that’s balanced by its sweetness. Don’t forget the local-inspired cocktails, which includes the “Uncle Tom’s ‘Kopi O’”, an homage to the hawker centre classic kopi with whisky, Mr Black coffee liqueur, espresso, and butter foam. 

Synthesis, 3 Temasek Boulevard, 01-643 Suntec City East Wing Tower 4, S(038983), +65 9727 4649

Plume

Find out why the bird sings at Plume, Pan Pacific Singapore’s newest destination bar celebrating the diversity of Singapore’s indigenous birds. Venture into the tropics in Plume’s monstera leaf walls as you savour head mixologist Ong Jun Han’s curated cocktails like the Asian Koel. A twist on a Negroni, it is splashed with sandalwood tree dispersion and freshly brewed green coffee tequila, making for a bracing bitter and herbaceous cocktail that’s made for sipping slowly.

No trip to Plume is complete without trying the Banded Woodpecker, its signature cocktail made with Green Ant Gin and served with oak moss mint, making for a dramatic presentation complete with a citrus and earthy aroma. Make sure to load up on bar bites like the Perched Together, which sees chicken rendang croquettes sitting atop crispy leeks, and served with creamy rice and egg purée.

Read more: 5 hottest restaurants to try this June in Singapore

Bulgogi Syo

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.

Kagayaki

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. 

Gyu San Charcoal Bar

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.

Province

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. 

Picolino

One of two new outlets opened by Les Amis Group at the newly renovated Shaw Plaza, Picolino is serving up twists on your favourite pizzas and pastas with Asian-inspired touches. The salmon parma rosa linguine, for instance, is luxuriously spotted with chunks of salmon and swimming in a luscious and creamy rose sauce, topped with briny ikura from premium keta salmon. Pizzas are not to be missed either, proofed as they are for 48 hours for a distinct and aromatic tang. The duck rillette pizza is a hot favourite, topped with tender, shredded duck confit and drizzled with orange jam and balsamic glaze for a pizza bursting with savoury, sweet and acid all at once.

Picolino, 360 Balestier Road, 01-21/22 Twin Heights, Shaw Plaza, S(329783), +65 9819 7518

In case you missed it: 5 exciting new restaurants to try this May 2023

Mui Kee

You won’t need to go to Hong Kong for a taste of famous congee joint Mui Kee. Also opening at Shaw Centre, Mui Kee will be serving up hearty Hong Kong offerings made lovingly by chef-owner Choi Kok Tung with heritage recipes and techniques. The steamed baby threadfin fish, for instance, is dressed in a scallion ginger soy sauce for a distinct aroma that’s perfect on rice or on congee. A claypot frog leg rice is also an outlet exclusive that many of us may have grown up eating, tender and chewy that goes well with the charred bits of rice at the bottom of the claypot. 

Mui Kee, 360 Balestier Road, 01-27 Shaw Plaza, S(329783), +65 9819 3211

Uya

Uya is opening up a new outlet at Oasia Hotel Novena and it is not one to miss. The unagi specialty restaurant that has captured the hearts of foodies with its fresh eels flown in weekly will be offering signatures like the histsumabushi, a Niigata rice bowl with charcoal-grilled unagi and served with strips of crispy nori, homemade dashi, pickled cucumbers, and a miso soup with yuzu zest.

More excitingly, there will be new menu items exclusive to the Novena outlet, which includes a smoky unagi ham that sees tightly-rolled unagi grilled over sakura wood chips and a side of cream cheese. The grilled unagi fin is another char-grilled delight that engulfs the senses with its smoky, savoury flavour, making these the perfect bites to pair perfectly with Uya’s collection of sakes. 

Uya, 8 Sinaran Drive, 01-05, Oasia Hotel, S(307470), +65 9788 0071

Common Man Night Shift

Head down to Stanley Street in Telok Ayer, where Common Man Night Shift has taken over wine bar Drunken Farmer. The after-dark concept is the brainchild of Common Man Coffee Roasters, one of the most beloved cafés in Singapore, and offers an eclectic selection of natural wines to accompany its fresh and modern mélange of Japanese and Italian cuisines, with touches of Middle Eastern influence. 

One menu highlight includes a cacio e pepe udon pasta, which sees house-made QQ udon dough shaped into a thick pasta shape, and tossed in pecorino romano cheese, black pepper, and topped with a mountain of parmesan and a runny egg. It’s incredibly rich and savoury, as is the duck and foie gras pie, another highlight that features puff crust from Tiong Bahru Bakery, filled with duck mince, foie gras, and black truffle. It’s best downed with a natural wine, including a funky Mariano orange wine with notes of orange peel and blood orange.

Common Man Night Shift, 11-12 Stanley Street, S(068730), +65 6877 4855

Treat yourself to premium cuts of steak at Charr’d, a new halal steakhouse on Changi Road. It boasts A5 Wagyu beef imported from Mie, Japan for its offerings, which include cuts like ribeyes, tenderloins, and sirloins served with a range of sauces like a classic béarnaise or a zesty chimichurri. 

You’ll want to come with friends to share the Heavenly Meat Board, a generous platter of Australian grain-fed hangar steak and Japanese A5 ribeye, sirloin, and filet and a choice of two sauces. Wash it down with housecrafted mocktails such as the Smoke Above Water, a piquant concoction of ginger, smoked oak, wild mint, lemon juice, orange, and soda that refreshes the palate after a hefty dinner of premium meats. 

Charr’d, Changi Road, 324F, S(419799), +65 8031 4122

Ikkagoyo

Helmed by chef-owner Mitsutaka Sakamoto from Hyogo, Japan, Ikkagoyo is the newest Japanese restaurant to grace Amoy Street. Boasting a 12-course kaiseki menu, Sakomoto pays tribute to the finest ingredients of the season with a meticulously curated series of presentations. 

Look out for the hassun, the seasonal platter and a highlight on the menu. Monkfish liver is chilled for two hours before it’s steamed over dashi, alongside a spear squid stuffed with its own innards and spinach, then complemented with miso and sesame seeds. It’s fresh and delicate, preparing your taste buds for specialities such as Oigawa eel served with shredded seaweed, almond cream cheese, and freshly grated black truffle stuffed in a buckwheat flour wrap. Japanese technique is expertly blended with French ingredients to deliver a silky, umami punch. 

Ikkagoyo, 115 Amoy Street, 01-04, S(069935), +65 8457 8732

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Tajine

Get a taste of Morocco at Tajine, a tapas and cocktail bar serving up authentic Moroccan cuisine with a contemporary flair. Every dish here bursts with flavour thanks to Mediterranean and African influences; just take the milk-fed veal shank tajine, fragranced with prunes, apricot, almonds, saffron, honey and sesame. If you’re planning a special occasion, you’ll want to pre-order the méchoui, a tender, slow-braised lamb shoulder usually served at celebrations and festivities, and served with basmati rice pilaf and dried fruits. 

Don’t forget the desserts, especially the sorbet infused with almond syrup and orange blossom water, then topped with candied lemon. Finish it off with Moroccan-inspired cocktails, which are a breath of fresh air with their unique herbal infusions. Refreshingly fruity, the Queen of the Roses is a blend of rosé, cognac VSOP, peach, and strawberry.

Tajine, 18 Mohamed Sultan Road, S(238967), +65 6690 7566

Eden Restaurant

Within Pullman Singapore Orchard is Eden Restaurant, a beautiful glasshouse sanctuary amidst the bustle of Orchard Road. This new restaurant celebrates the culinary heritage and traditions of Asia while updating them with an elevated contemporary lens. 

Try the tuna ceviche with ikura, a take on the Northeast Thailand dish of koi pla with Japanese touches. The satay lamb rack is another highlight that offers a premium spin on a local favourite. Savour these creations while soaking in the sun in its edenic interiors.

Eden Restaurant, 270 Orchard Road, 4/F Pullman Singapore Orchard, S(238857), +65 6603 8888

Bamboo Bowls

At Bamboo Bowls’s new third outlet at Plaza 8 at Changi Business Park, you’ll be impressed with its tech-forward approach and its healthy, hearty bowls. Customise your vegan or vegetarian bowls with the Bamboo Bowls mobile app and self-collect them in assigned high-tech pods within its sleek, minimalist interiors. Along with compostable and recyclable bowls and cutlery, these moves ensure that your visit is seamless, sustainable and eco-conscious. 

A highlight is the Taipei bowl, a twist on the traditional Taiwanese lu rou fan (braised pork belly rice) with plant-based mince over pearl brown rice, soy-marinated egg, and paired with bok choy in garlic sauce. If you’re craving for Korean food, go for the Seoul bowl instead, which is mixed with a housemade sugar-free gochujang (red pepper paste) naturally sweetened with pumpkin. 

Bamboo Bowls, Changi Business Park Central 1, 01-11 Plaza 8, S(486025), +65 8752 0124

808 Eating House

808 Eating House updates the traditional pushcart service restaurant with a menu honouring the quality and diversity of Southeast Asian produce. One of its most popular dishes is the baby Indian squid, a variety commonly found in these Southeast Asian waters. This is deep-fried with potato starch and togarashi (Japanese spice mixture) and served with squid ink aioli. The crunch on the squid is perfect, then elevated with the umami aioli. 

Don’t leave out the XL clams, which are simply cooked in hua tieo chiew (Chinese cooking wine) and topped with crispy egg floss. It’s briny and salty with a hint of acidity from the cooking wine that’s highly addictive.

More than the delectable food, the vibe at this space is casual and convivial, and ideal for a good meal with friends and family. There’s even an eclectic playlist with songs ranging from Nirvana to Teresa Teng.

808 Eating House, 153 Joo Chiat Road, S(427431), +65 8946 8089

Chifa!

The latest addition to Resorts World Sentosa’s stable of restaurants introduces us to delicious Peruvian-Chinese cuisine. Peruvian chef de cuisine Ruben Rodrigo Serrano Cabrera heads the kitchen, and has introduced a menu that marries the cooking styles of the aforementioned cuisines.

Signatures include the tamarind tuna ceviche, Cabrera’s interpretation of the Peruvian ceviche featuring sweet and sour yellowfin tuna with avocado, kyuri, (Japanese cucumber) and daikon. Fill up on carbs too; a delectable option is the seafood chaufa, a mix of rice and quinoa that’s wok-fried to achieve that elusive and aromatic wok hei. The dish is accompanied by a selection of sauteed seafood, seasonal vegetables, and finished with a drizzle of XO sauce.

Chifa!, 8 Sentosa Gateway, Avenue 8, S(098269), +65 6577 6558

Read more: 5 of the hottest new restaurants to book this month

Wildfire Burgers

Burger aficionados get excited, as this popular joint has opened its third outlet along Robertson Quay. While its signatures such as the Classic 001 are still available, you can also look forward to new additions. The French Onion is a standout, with its fluffy brioche buns layered with succulent grain-fed black Angus patty, gouda cheese and crispy onions. Rich and savoury flavours are balanced with the addition of sweet caramelised onions. The Four Cheese is another decadent creation that features the same juicy grain-fed black Angus patty topped with cheddar, mozzarella, Colby jack and Monterey jack cheese. Wash these down with the Bailey’s Oreo, an indulgent adults-only milkshake made with vanilla bean ice cream, crushed Oreos and Bailey’s Irish Cream.

Wildfire Burgers, 11 Unity Street, 01-07, S(237995)

Xiabu Xiabu Hotpot

This Chinese hotpot restaurant’s first Singapore outpost is situated within the Bras Basah enclave. It’s worth the journey, just so you can savour the restaurant’s range of fragrant soup bases such as the chicken soup, popular for its peppery taste enriched with creamy oat milk; and mushroom soup, a simple yet flavourful broth made with King trumpet mushrooms, straw mushrooms and blaze mushrooms. Choose your favourite meats and vegetables from its extensive a la carte menu; classic options include prawn paste, Fuzhou balls and pork belly.

Xiabu Xiabu Hotpot, Bras Basah Road, 01-03/04 Lazada One, S(189554), +65 6022 0116

Underdog Inn

At this New York-inspired tavern, nothing goes to waste, as executive chef Pete Smit and head chef Graeme Goronovsky utilises every part of the animal in their menus. Feast on plates like the beef neck smoked for eight hours until tender, and spruced up with grilled fennel kimchi and whipped bone marrow.

Their dishes are best enjoyed with a tipple or two. For something refreshing, Only If You Want It is a fruity concoction of Tequila Blanco, Esppadin, citrus, kiwi and nori. Those looking for a rich and creamy cocktail can go for Black & Yellow, a nutty mix of rum, Amaro Mr Black, sherry, roasted chicory and butternut cream. 

Underdog Inn, 115 Amoy Street, 01-03, S(069935), +65 9699 4829

Aniba

Chef Meir Adoni is sharing his Israeli heritage with us at Aniba. Here, delight in Middle Eastern cuisine prepared with European cooking techniques. Look forward to classics that brim with vibrant and hearty flavours, like the katayef. Adoni’s interpretation of the traditional Lebanese stuffed pancake is elevated with the addition of grouper chraime stew (spicy fish stew made with tomatoes), cilantro, Thai-style vinaigrette and seasonal vegetables. Another standout is the pani puri (deep fried crisp flatbread stuffed with filling) served with a yogurt-yuzu foam, Hamachi tartare, tomato confit and lime kefir. These dishes go perfectly with its cocktail selection—go for the basilikos, a refreshing concoction of cognac, fresh basil, balsamic reduction, citrus and lemon oil.  

Aniba, 6 Battery Road, Bonham Street, 05-03 Private lift from Riverfront Entrance, S(049909), +65 9668 8036

Read more: New restaurants and bistros to try this January for Japanese omakase, Middle Eastern fare and more

La D'Oro

If you’re a fan of fusion fare, take a trip to La D’Oro and indulge in Italian classics paired with seasonal Japanese produce. The kitchen is helmed by chef Yohhei Sasaki who serves up a plethora of dishes, among which are the spaghetti ai ricci di mare, a creamy pasta dish that comes crowned with creamy sea urchin. Rich flavours are balanced with the addition of zesty yuzu juice. Beef lovers will not want to miss out on the ossobuco alla Milanese, Hokkaido snow beef A5 shank slow braised until fork tender.

La D'Oro, 333A Orchard Road, Mandarin Gallery, 01-16/17, S(239987), +65 8382 6200

Yuta

Treat yourself to a meal at this newly opened Japanese omakase restaurant this month. Tucked away in Orchard Plaza, Yuta’s menu is simple, comprising a 10-course omakase set that features seasonal appetisers, grilled meat, assorted tempura and nigiri. While its menu changes depending on seasonality, expect dishes like the uni rice bowl crowned with creamy uni and briny ikura; umami-filled miso crab roe; and beautifully grilled A4 Miyazaki sirloin.  

Yuta, 150 Orchard Road, 02-12 Orchard Plaza, S(238841), +65 8858 0012

Jyu Gae

Miss Taiwan? Instead of booking a flight, have a taste of Taiwan in Singapore at Jyu Gae. At this bistro, savour a range of comforting Taiwanese fare such as the juicy wantons bathed in black vinegar and chilli oil; and Taiwanese braised beef noodle soup. One of the country’s most iconic dishes, the Taiwanese braised beef noodle soup features tenderly braised sliced beef and chewy noodles in a rich and aromatic broth. End the meal on a sweet note with the Taiwanese ice cream popiah, an indulgent treat of ice cream, peanuts and coriander leaf wrapped in a thin popiah skin.

Jyu Gae, 51 Bras Basah Road, 01-08 Lazada One, S(189554), +65 8889 8990

Kurohanabi

If you’re a fan of innards, take a trip to Kurohanabi for hearty Wagyu motsu nabe (innards hotpot). A Hokkaido speciality, this dish sees juicy innards simmering in a sesame miso broth. Here, rich and meaty flavours are balanced with the addition of sweet cabbage. Apart from its signature hotpot, get to indulge in other classic Japanese dishes too. The motsu okonomiyaki (Japanese savoury pancake), for one, is packed with cabbage and juicy Wagyu innards. It’s finished with a generous drizzle of okonomiyaki sauce, Japanese mayo and katsuobushi (bonito flakes).

Kurohanabi, 3 Temasek Boulevard, Tower 1, 03-316 Suntec City, S(038983), +65 6250 1561

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