5 hottest restaurants to try this June in Singapore

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.

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

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

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

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

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

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