14 new restaurants and bars to try this December in Singapore 2023

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)

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)

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

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)

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

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)

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

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

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

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

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

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

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

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