Hunting for new restaurants and menus in Singapore’s vibrant F&B scene? If you struggle with choosing where to eat for every meal, fret no more. We have rounded up exciting new restaurants and menu launches at some of our best restaurants and new menus in Singapore.
Bookmark this page and stay up to date with our list of the best new restaurants and menus in Singapore.
Best New Restaurants and Menus in Singapore: June 2024
Fiz - Contemporary Southeast Asian Cuisine Stars At Singapore’s MICHELIN Green Star 2024
If food be the music of love, we cannot help but be enamoured by the symphony that is Chef Hafizzul Hashim’s new “Episode 2” menu at his eponymous restaurant, Fiz. Recently expanding Fiz’s menu to include tantalising a la carte dishes that tell the tale of cultural exchanges between the Khmer and Majapahit empires, the soft-spoken Chef Hafizzul manages to speak volumes of his love and passion for cooking that embraces a historical tapestry of flavour.
For a flawless start, order the Sea Urchin sitting atop a base of curry custard and wild betel leaf, steamed in banana leaf. This melt-in-your mouth snack is possibly the most delicate, delectable version of otah-otah we have ever encountered. The Kampong Chicken Tonic is perfumed with mushroom and fragrant sawtooth coriander, while Heirloom Tomatoes are sliced carpaccio style and drizzled with a sweet-salty Kesum herb oil then topped with Chilli Pineapple Sorbet. Have this with flame-licked octopus, perfectly charred in a Josper oven fueled by sugarcane charcoal.
The menu’s Hidang segment, designed for communal dining, features smoky grilled dishes, slow braises, and wok-tossed stir-fries. Try the US Prime Short Rib, marinated and slow-cooked for three days, then finished with a tamarind and lemongrass baste. If you enjoy Thai-style curries, go for the Blue Swimmer Crab Gaeng Gati that is at once sweet, mildly spicy and fragranced with lemon basil. End your meal with the Signature Bahulu made with palm sugar and Balinese Vanilla, served right out of the grill in a bronzed metal mould and accompanied with Chiku ice cream.
Newly crowned with Singapore’s MICHELIN Green Star 2024, which honours restaurants that have shown an outstanding commitment to sustainability, Fiz has also found a leading role in preserving the culinary traditions of this region for a new wave of diners to discover. We are certainly eager for the unveiling of Fiz’s next episode and, perhaps, a Michelin star.
Fiz 21 Tanjong Pagar Road, #01-01/02, Singapore 088444. For reservations, call or Whatsapp (+65) 9679 8021 or Email: [email protected].
Flutes: Celebrating 20 Iconic Years With A New Heritage Location
First opened in 2004 at Fort Canning, Flutes has long been an icon of fine-dining in Singapore. With its new home at the historic pre-war Guoco Midtown House (the former Beach Road Police Station) Flutes cements its legacy of marrying heritage with exquisite culinary excellence.
Australian Executive Chef Peter Rollinson, who has helmed Flutes for close to 8 years, continues to delight loyal guests and new diners alike with a degustation menu that blends contemporary European dishes with influences and ingredients from his home country and across the globe too. Expect an array of top quality produce in every single dish - Kangaroo Tartare, “the world’s best” Japanese wagyu Satsuma Gyu, Murray Cod, Alaskan King Crab, and (of course) Manjimup Black Truffle when it is in season.
Our highlight dishes from the degustation menu were the Aquna Murray Cod paired with spring vegetables and a mouth-watering smoked mussel butter, and the main course of grilled BBQ Zabuton Satsuma Gyu Skewer. We were also bowled over by the classical pairing of celeriac with langoustine, where razor-thin celeriac is baked in brown butter, topped with succulent langoustine and Manjimup truffle, then surrounded in a Madeira reduction. The summery, delightful dessert of a deconstructed, refined version of Strawberry Pavlova was among the menu’s many nods to Chef Rollinson’s Australian heritage.
We love that Flutes emphasises sustainable and ethical sourcing, which extends beyond the menu to the restaurant’s biodynamic wine selections and ceramic ware exclusively handcrafted for Flutes by local brand Mud Rock.
For an exquisite fine-dining experience with all the trappings of luxury, yet at a more accessible price point, we have Flutes at the top of our must-try list!
Flutes 120 Beach Road #01-02, Guoco Midtown House, Singapore 189769. For reservations, call (+65) 6338 8770 or email [email protected].
LUCE by Andrea Rossi - For Cherished Italian Favourites and International Buffet Delights
InterContinental Singapore’s Italian dining hotspot LUCE, has opened a new chapter with new Chef de Cuisine Andrea Rossi. Hailing from the heart of Italy’s Emilia Romagna, Chef Andrea brings to the table a wealth of authentic Italian recipes and an exceptional appreciation for his current home here in Asia. Chef Andrea has worked in top kitchens across Asia in the past 20 years - he calls Thailand the ‘home of his heart’ - and it is his deep understanding of Asian palates that gives him the confidence to helm an Italian-focused, international buffet at LUCE. Here, he emphasises the concept of “famiglia” (family), which celebrates togetherness over shared meals.
Front and centre at LUCE, is Chef Andrea’s speciality wood-fired pizza oven. His Roman-style Pinsa pizzas are not to be missed, with highlights like La Formaggio & Pere, featuring mozzarella, taleggio, provolone, and sweet pear with acacia honey, and La Tartufata, boasting black truffle paste and button mushroom carpaccio. Chef Andrea’s pizza dough is crafted over 24 hours, with a secret blend of Italian wheat flour, “the best olive oil”, and a portion of short grain white rice flour that imparts a signature flaky crisp.
At the open kitchens and live cooking stations, the standouts we loved were heartier options like Le Costine di Maiale in Umido (pork baby ribs in red wine reduction) and La Cernia alla Zingara (oven-baked sea bass with marinated olives and tomato ragout). Do not miss out on buffet staples like sashimi and sushi, fresh seafood on ice (prawns, oysters, black mussels and scallops), as well as LUCE’s cold antipasti room filled with quintessential cold cuts, jars of olives, artichoke, capers and stuffed bell peppers.
Dinner buffet guests will also love the carving station, where roast Australian rib-eye is served up a perfect medium rare. For some theatrical flair, head for the Truffle Pasta Alfredo that is cooked a la minute and finished in a parmesan wheel. On the dessert front, there are sweet temptations aplenty but we would head directly for the surprising LUCE-misu, a twist on tiramisu, and the housemade rich Madagascar vanilla gelato with forest berries.
LUCE by Andrea Rossi InterContinental Singapore, 80 Middle Rd, Singapore 188966. For reservations, call (+65) 6825 1008 or email: [email protected].
12th Annual World Oyster Festival at Greenwood Fish Market - Enjoy 22 Ocean Fresh Oyster Varietals from 8 Countries
Greenwood Fish Market is back to tempt your tastebuds with a delectable selection of oysters from across the world’s most pristine ocean terroirs! Returning for a 12th time from 1 to 31 July, the World Oyster Festival boasts Singapore’s largest oyster range available together. This season will star a total of 22 varietals from eight countries: Canada, France, Ireland, Netherlands, Australia, Japan, Portugal, and the USA.
As the best oyster seasons from both hemispheres overlap in July, Greenwood Fish Market has taken advantage of its global connections to bring diners here an exclusive and curated range of coveted oysters. We loved the savoury-sweet balance of the Castle Black No. 4 from Ireland, as well as Japan’s Sakoshi varietal that is silky smooth, satisfyingly juicy and plump with a briney finish.
Greenwood Fish Market offers both a curated Tasting Platter featuring chef’s selection of 8 pairs of oysters, and a dine-in personalised à la carte experience with a minimum order of two pieces per varietal. We say: Why not try both! With a whole month to savour the ocean’s best oysters, you can try the Tasting Platter first before heading to one of Greenwood Fish Market’s outlets for a taste of your favourite picks.
World Oyster Festival at Greenwood Fish Market Order online for delivery, or make a reservation at the restaurant’s outlets at Bukit Timah, call (+65) 6467 4950 or Quayside Isle, call (+65) 6262 0450.
Botanico at The Summerhouse - An Idyllic Tropical Paradise With Hearty Flavours Of Home
Housed in a sprawling colonial bungalow with lush views of rainforest trees lit up the twinkle of fairy lights, Botanico at The Summerhouse serves up a much needed escape from Singapore’s crowded downtown cityscape. Formerly located at the Botanic Gardens, Botanico revives its romance with nature and sustainability at its new home in the historic Seletar Airport precinct.
Local Executive Chef Lamley, who is an expert in Asian cuisine, shines the limelight on local produce by sourcing ingredients from nearby farms and a regional kelong (fish farm in the sea). There is also an on-site edible garden where over 20 varieties of herbs and vegetables are harvested daily by Botanico’s team for cooking and shaking up cocktails too!
Like being welcomed to a meal at your best friend’s house, Botanico plates up dishes that are hearty in size and flavour. No petite portions here! Chomp on thick, fresh-off-the-grill brioche generously layered slabs of butter and Foie Gras Kaya that is housemade with pandan leaves from the Botanico’s garden. We loved the Sakura Papaya Salad that combines sweet-salty Sakura shrimp with crunchy julienned green papaya, and fresh red chillies for a hot of spice. These are tossed in fish sauce laced with gula melaka (palm sugar) for an irresistibly, flavoursome appetiser.
For mains, the full-size Sichuan Fish is a must-try, showcasing tender, flaky Catch of the Day bathed in a mouth-numbing mala sauce. Savour this with Botanico’s signature farm-grown Butterfly Blue Pea Pandan Rice and you are in mala heaven! For sharing, we recommend the chargrilled Japanese Wagyu Bun marinated in spicy bulgogi sauce, and stuffed in fluffy lotus leaf buns. Chef Lamley’s dessert options include quirky, deconstructed takes on local sweet treats like the Min Jiang Kueh (peanut pancake) and Ondeh Ondeh that are anchored by homemade peanut and kaya ice creams, respectively.
Botanico’s garden cocktails like the Summer Mango and Apple Mule are easy-drinking favourites elevated with freshly harvested herbs that add a refreshing touch. So whether you are gathering with family or friends, Botanico’s laid-back estate-style ambience and familiar, hearty cuisine makes it the perfect spot for sharing good food and summery drinks that will keep your conversation flowing.
Botanico at The Summerhouse 3 Park Lane, Singapore 798387. For reservations, call (+65) 8809 5840 or email: [email protected].
Best New Restaurants and Menus in Singapore: May 2024
Revolver - New Lunch Menu with Summer’s Finest Ingredients
As the seasons march into Summer, things are heating up at the acclaimed modern Indian grill, Revolver. Fresh from placing in the World’s 50 Best Discovery list earlier this year, the restaurant is also being boosted by some serious Michelin-star power. Chef Tristin Farmer, formerly of three Michelin-starred Zen, now leads the Revolver team as group culinary director and partner. Next to him is two Michelin-starred Chef Jitin Joshi, an alum of the legendary Gymkhana in London’s Mayfair, who joined Revolver as group executive chef and partner in May.
Try the new Lunch Menu with its bold spices and complex flame-licked flavours for a taste of all things decadent and tantalising. Also look forward to a flurry of season ingredients such as as courgette blossoms, peaches, and the king of mangoes, Alphonso.
Our favourite? Has to be the Black Cod, charred to perfection and paired with a fiesty habanero. Who can forget Revolver’s best-selling Kulchette, in this case, stuffed with Cote cheese and loaded with a flavoursome pulled pork and curry leaves.
On the vegetarian menu, diners will find tandoor-charred Cauliflower sauced with Alphonso mango and habanero, as well as a rich Morel mushroom korma with cashew nuts. Don’t forget to leave room for the Rice Parfait, a milk ball of deliciousness teamed with miso butterscotch and tutti frutti.
The Bullet 13 menu runs from now until July, when a new menu conceptualised by Chef Jitin will come into play as Bullet 14.
Revolver 56 Tras Street, Singapore 078995. Call (+65) 9668 5119 or book at Revolver Reservations.
HEVEL - Polished Contemporary European Cuisine Paired with Small Batch Spirits and Boutique Wines
This May, Singaporean Chef Stefan Liau launches his latest 6-course and 4-course tasting menus at HEVEL to woo diners with a most tempting lineup of irresistible flavours and ingredients, crafted to reflect a personal style that is polished and confident. Starting strong, Chef Stefan’s trio of snacks is a harmony of classic European flavours and flawless presentation. The bite-sized starters comprise Orange Donuts with Caviar and Smoked Creme Fraiche, a melt-in-your-mouth Maguro Tuna Choux crowned with Bonito and Nasturtium, and a Crispy Parfait with Chicken Liver, Granny Smith Apples and Xerres (sherry wine vinegar).
A meal at HEVEL is best shared with a few friends, and we highly–recommend Chef Stefan’s 6-course menu for its medley of enjoyable small plates served before the mains. Here, diners will be taken on a playful, globe-trotting adventure traversing ingredients and cuisines from Japan, France, Spain and Britain. From Asia, Chef Stefan presents Cured Mackerel atop Daikon and Passion Fruit, before crossing to Europe for Potato Hash crowned with Pickled Leek and Mushroom emulsion, and a cloud-like bowl of spicy Chorizo and Piquillo Pepper. We loved the Soft Rye Roll served with Smoked Butter - perfect for mopping up every last lashing of sauce from the other plates.
Robust and richly savoury, the main course options of Porcini-rubbed Pork Presa (shoulder) or Gilled Wagyu Short Rib are masterful expressions of perfect technique - meltingly tender, tasty with every single bite, and sauced with naturally flavoursome jus. A final course of Duck with chewy Roasted Barley rounds up the meal before a dessert of Earl Grey Custard and Perilla Parfait.
To complete the experience at HEVEL, the restaurant’s beverage programme brings fortified wine cocktails into the spotlight with Martinis and Negronis made with their house-infused vermouth, sherry and port. The extensive wine list has also been curated with labels from family-owned estates and small-scale producers worldwide, ensuring a sense of novelty for everyone - even HEVEL’s most discerning connoisseurs.
HEVEL 1 Keong Saik Road, Singapore 089109. For reservations, call (+65) 9622 6679, email [email protected] or book here. Reserve here: www.sevenrooms.com/reservations/tamba
Kaarla Wood-Fire Grill - A Revamped Tribute to Australian-Japanese Fusion
Perched atop CapitaSpring, Kaarla Wood Fire Grill and Bar has launched a refreshed communal dining concept focused on casual Australian and Japanese influences. Perfect for after-work socials, the restaurant’s executive chef Lamley Chua expertly captures the essence of East-West cooking to serve up dishes that are elevated by quality, ethically-sourced produce from both countries.
Start with some bites from the Snacks menu, such as the Lotus Root Chips, sprinkled with Nori-Tama Furikake with a drizzling of Dashi Honey. We also like Kaarla’s take on avocado toast, as Grilled Sourdough is topped with Spicy Crab, Avocado and Bonito Furikake. From the selection of Small Plates, two Aussie-influenced offerings stand out. There is a classic Australian Wagyu Beef Tartare garnished with Crispy Gruyère Crepes, Pickled Onions and a tasty Cured Egg, as well as a more unique offering of Salt Cured and Smoked Kangaroo, paired with Bush Tomatoes, Desert Lime and Anchovy Emulsion.
Our top recommendation for a main course goes to the Natural Pork Loin with Braised Barley. This tender and juicy dream features one of the best quality pork cuts we have tasted and is accompanied by an impeccable Caramel Miso Brown Butter sauce. Exploring the Japanese-Western theme even more, Chef Lamley presents the John Dory fillet on a bed of Sautéed Garden Spinach, with Lemon Myrtle Blanc Sauce and touches of savoury Kuro Goma (black sesame) and Shoyu Ikura (soy-marinated salmon roe). We are happy to report that this soars above any typical white-fish-and-lemon-sauce combination. Finally, do not overlook the humble wood-roasted Pumpkin, served with Feta and Pumpkin Seed Miso. This is beautifully charred on the outside and soft and sweet on the inside.
For sweets, try Kaarla’s version of the Pavlova. This contemporary take on the Australian sugar-bomb dessert places a tangy Lemon Thyme mousse front and centre, topped with Mango Gelato. Dollops of Charred Cane Sugar Meringue surround the confection for a final effect that is delightfully light and well-balanced.
Our verdict: If you need a go-to for excellent food, great value and laid-back vibes for your next group gathering in the city, Kaarla is the place to be.
Kaarla Wood-Fire Grill and Bar 88 Market Street, CapitaSpring, #51-02, Singapore 048948. For reservations, call (+ 65) 8518 3763 or email [email protected].
FYSH - Upscale Fish-Focused Steakhouse with Ethically Sourced Seafood Dishes
Nestled within the stunning tropical EDITION hotel, FYSH is a modern steakhouse that breaks the mould with its fish-focused approach. Led by award-winning chef, restaurateur, and author Josh Niland, the establishment transforms seafood and meat dishes, drawing inspiration from meat butchery and the concept of nose-to-tail dining. As his first outlet outside of Sydney, Australia, the iconic chef hopes to bring the same standard of service and quality to a global audience.
With its spacious, high ceilings and inviting atmosphere, this 154-seat restaurant features a main dining area, elegant bar, and sunlit conservatory. As you browse the menu, you will be tempted by various options, including seafood, meat, and inventive dishes, all prepared on a charcoal Josper grill.
We highly recommend ordering the starters and savouring a little bit of everything. We suggest trying the FYSH egg tart, Hokkaido Sea Urchin Rice, and flaky Mooloolaba Swordfish Empanadas. These appetisers complement the main courses available on the menu, such as Dry-Aged Yellowfin Tuna Ribeye and Swordfish Schnitzel.
Aquna Murray Cod with Potato Scales is a delicious option you can’t pass up. The richness of the fish is highlighted in various other dishes, like charcuterie, fish Merguez sausages, and the house martini. End off your meal with a trio of red fruits. Aside from the luxurious ambience, the combination of excellent food, brilliant service and reasonable prices will make your dining experience worthwhile. Plus, the opportunity to enjoy Billecart Champagne at just $108++ is amazing if you love drinking spirits and don’t have to worry about breaking the bank.
FYSH The Singapore Edition. 38 Cuscaden Rd, Singapore 249731. Call (+65) 6329 5000 or email [email protected].
Province - Contemporary Southeast Asian Cuisine
Province, a contemporary Southeast Asian 10-seater restaurant, is where Chef Law Jia-Jun continues to impress diners with a luxurious menu of delights. He draws inspiration from the abundance and high quality of Southeast Asia’s produce featuring fresh seasonal ingredients and flavours through the restaurant's $138++ seven-course menu.
If you didn’t know, the menu at Province shifts every quarter; with the changing of seasons. They spotlight ingredients grown in and sourced from within the Southeast Asian region. These include everyday produce, like carrots and sweet potatoes, local ingredients like buah keluak, coconut and soursop, as well as rare spices like mahlesa, a wild spice found in mountainous regions of Northern Thailand.
The new Spring 2024 menu promises to be as vibrant as it is refreshing. Enjoy The Salted Mackerel & Tapioca, a transformative combination of tapioca, salted mackerel and chayote, wrapped into a light and flavourful bite. Another favourite, the Momotaro, features sweet tomatoes from an organic farm in Cameron Highlands served with Momotaro jam and sun-dried tomatoes. This is then topped off with a shiso sorbet, offering a refreshing tribute to crisp Californian air.
For those who love traditional flavours, the Pickled Crab uses the freshest flower crabs preserved in rice vinegar for a delicious briny sweetness that complements the crab meat well. Aromatics such as coriander, lemongrass, and chilli are added for an invigorating punch.
Additions of Indonesian avocados, Kaluga caviar sourced from a farm in Ipoh, and rice crackers bring together a bounty of delectable flavours.
Don’t forget to try Chef's unique take on Marble Goby, a highly-prized ingredient in Cantonese and Chinese kitchens.
Cured with kombu and sake, then gently poached in hot oil for crispy skin and moist flesh it is served with a fragrant broth made of fish bones, assam, and galangal oil, and topped with kaffir lime leaf powder.
Last but not least, dessert! Highlighting corn's sweet and versatile nature, Sweet Corn is a special dish where the main ingredient is showcased in multiple forms: as a luscious corn crème, corn gelato, and roasted corn tea brewed from cobs and husks.
The Spring Menu at Province awaits you for a grand celebration or a casual date night. Make your reservations for an unforgettable dining experience here!
Best New Restaurants and Menus in Singapore: March & April 2024
Tamba - Flavoursome West African Cuisine
Make your way to Tamba, which offers a luxurious range of flavourful West African meals that you can’t get enough of. This 25-seater restaurant, located in the heart of the Duxton neighbourhood, features rustic textures and wooden murals that will transport you deeper into West African culture. The founder of Tamba and Kafe Utui mentioned that “he is proud to have created a space to celebrate his life and culture,” We definitely feel the warmth and richness of his culture through his menu.
In the world of food, home is where the heart is. That’s why Tamba has been serving beloved staples that are each made with love and tender care. Their Jollof Rice with sofrito, Tapalapa bread with goat’s milk ricotta, house-smoked honey, and smoked bacon butter will be enough to satisfy your belly with a burst of flavours fully.
Of course, having a drink here is a must! Top off your dinner with our favourite from their cocktail menu. Our recommendation is Dad’s Wallet, a stunning convocation of bourbon, peated whiskey, amaro averna and vanilla.
Reserve here: www.sevenrooms.com/reservations/tamba
Meatsmith - American Smokehouse with Flavourful Family-Style Meals
If you love family-style cookouts, Meatsmith is the place to be! This American smokehouse offers a curated drink selection featuring Australian and international wines, as well as a fine assortment of spirits, with a focus on whiskies and bourbons that perfectly complement the cuisine. Meatsmith is renowned for its cheeseburgers and monthly Chef Burgers, featuring a rotating selection of the chef's favourite burger recipes.
With both indoor and outdoor seating for 70 guests, Meatsmith boasts an open kitchen where chefs whip up a variety of American regional dishes. You can host a large gathering or catch up with old friends while enjoying signature dishes. Some include the 10-hour smoked beef brisket, hickory wood-smoked for up to 14 hours, burgers, dry-aged steaks cooked over a wood fire grill, and large format sharing meat platters.
Make sure you order their house-made sausages, pastrami burnt ends, and BBQ smoked pork ribs with a tangy glaze. It's the perfect spot for great conversation and indulging in delicious fare.
Bombay Brasserie - Sumptuous Indian and French Comfort Food
Take a voracious appetite to Bombay Brasserie, the latest culinary venture from Indian Hotels Company Limited (IHCL), which promises an unforgettable dining experience in Singapore. The launch marks the restaurant’s first foray in the region and fourth global outpost after successful ventures in London, Dubai and Cape Town.
Bombay Brasserie, is known for its authentic Bombay and Indian cuisine, and its Singapore chapter offers a delightful fusion of classic and contemporary flavours for all palettes.
Helmed by the talented Chef Nilesh Ambedkar, Bombay Brasserie tantalises taste buds with a diverse menu inspired by the rich culinary heritage of Bombay. Century-old techniques, within the elegant ambience of a Parisian brasserie transport you to a realm of comfort food - and a sumptuous, generous spread like none other.
Make way for the specially curated Chaat selection, where Indian street food is elevated with tongue-licking and genuinely fiery spices. The Le Tandoor section, introduces a succulent starter selection, including our favourite the Seekh Kebab. We also enjoyed diving into the Butter Chicken, full of authentic flavours, and a hard-to-find Rajasthani Laal Maas, with its fall-off-the-bone delicious mutton.
For a pinch of French in your dining experience, try the simple yet delectable Griddled Scallops with Pea Mousselin or the trusted Lobster Thermidor.
Finally, Bombay Brasserie's beverage selection is equally enticing, boasting a Brasserie-style menu of cocktails like The Bombay Blazer and Queen’s Necklace, each paying homage to the colonial legacy that influences its culinary landscape.
For Reservations: Call (+65) 6980 7163.
Bottega Di Carna - Authentic Italian Delights
Savouring Italian dishes while in the lavish Mondrian Singapore Duxton? Yes, please! Bottega Di Carna promises a hearty variety of Italian eats by iconic butcher Dario Cecchini, who crafts his dishes with a hint of Tuscany. As the hotel’s flagship restaurant, you will be greeted with a glamorous interior that will make you and your group of friends feel like you stepped into a magazine.
Moving on to the food, any meat lover's dream dish will be their Crocchette Di Carne, known as their Wagyu beef croquettes and garlic aioli. But for starters, those who have a penchant for seafood might partake in their Seabass Crudo, which comes with grilled zucchini, lemon and marjoram oil. Ever heard of cucumber yoghurt before? You will be surprised at how it pairs so well with their Lamb Cutlets and eggplant caviar.
Also, check out their monthly signatures from time to time or catch their Sunday Roasts, Weekday Set Lunch, and Saturday Brunch menus to switch up your appetite occasionally.
Little Island Brewery Co. - Vintage Vinyl Bar with Unique Charcoal Pizza and Craft Beer
Audiophiles will appreciate Little Island Brewery Co.’s newest concept of a vintage vinyl bar, tucked away at Gilman Barracks. A go-to spot for drinks and late-night conversations, Little Island Brewery Co. offers retro music on Wednesdays from the 70s and 80s for you and your friends for a fun hangout. They also have live music on Fridays and Saturdays for your listening ears. Complete the experience with Little Island Brewing Co.’s very own beer, brewed at its microbrewery at the flagship Changi Village outlet - all unfiltered, unpasteurised and fresh.
A must-try is the outlet’s exclusive Vinyl Charcoal Pizza. This unique version has been cleverly made with kombucha dough, resulting in lower gluten, cholesterol, and glycemic index for a guilt-free meal. Another favourite is the Dukkah Cauliflower, which features a whole head of oven-roasted cauliflower seasoned with Egyptian dukkah spice and topped with pine nuts for an interesting crunch. Parents can bring their kids to try a mini Vespa ride around the restaurant to keep them entertained.
COTE Korean Steakhouse - Butcher Feast for Meat Lovers
As one of the newer restaurants in town, the award-winning COTE Korean Steakhouse takes the spotlight with its lavish dining experience and Korean cuisine. America’s first Korean steakhouse and first international outlet is located within a great hub of fashion, wellness, and hospitality - COMO Orchard, where it is easily accessible, convenient, and boasts a vast space for all fun things to do.
Meat enthusiasts can indulge in a tasty number of The Butcher’s Feast. It features an extensive range of succulent cuts of meat, sides and a dessert. Start your meal by sipping a cup of warm gogi cha, a rich broth that cleanses your palate before the meat goes on the grill, coated with a juicy layer of dry-aged beef fat. With generous portions of hanger steak, marinated galbi, 45-day dry-aged ribeye and flat iron steak, pair these cuts with their assortment of Banchan, pickled seasonal vegetables, and wrap them in lettuce to get all the flavours in one bite.
The restaurant only chooses the highest-grade meat cuts, such as American Wagyu and grass-fed Australian Beef. You can also head to their bar to try their award-winning cocktails - Take Me Away, a refreshing drink is highly recommended if you love soju and gin.
Add the kimchi stew to your rice for a sweet and savoury kick if you love spice. Not forgetting their soft soufflé egg and the creamiest vanilla soft serve to end the night on a high note!
Ready to indulge in a fancy, meaty affair? You can make your reservations here!
Kee’s - Exciting European Flavours and Pan-Asian Dishes At Clarke Quay
Michelin-starred chef and Kee’s Culinary Director Andrew Walsh opened his restaurant to showcase modern European cuisine with Pan-Asian dishes that will make your tastebuds dance. Located in the heart of Clarke Quay, the restaurant is carefully and thoughtfully designed and features a glowing wine display if you are all about dining in a luxurious ambience. Psst...also, this spot is super work-friendly with power plugs and a comforting atmosphere for you to sink in.
Our favourites would have to be their luscious Tuna Tartare as a delicious appetiser with a combination of silky Vietnamese and coconut ceviche dressing and a surprise bite of puffed quinoa. Partake in a hefty Seafood Laksa, with noodles coated in a decadently rich and sweet gravy topped with a North Atlantic scallop and Argentinian prawn. Lastly, make sure to leave room for dessert! Their Tiramisu is sure to be a hit with your friends and family!
If you prefer a savoury affair, their Grilled Brie makes a worthy order. Infused with honey thyme pepper, fig chutney and sourdough bread, it offers a perfect balance that isn’t too creamy and packed with a blend of spices.
Looking to match a cocktail or some spirits with your meal? If you are a die-hard coffee drinker, try their Nutmeg Espresso Martini for an exciting fusion. It has vodka, gula melaka, nutmeg, and finally, the espresso that shines through.
Estate - Unique Buffet Restaurant with Cooked-To-Order Signature Chef Dishes
Have you been craving many different cuisines but not sure where to go? Head down to Estate, located within the Hilton Singapore Orchard, where they cook up a storm with their newly redefined buffet experience. As you step into the colonial-inspired restaurant, you will be greeted by rows of delicious food for the taking. From freshly shucked oysters, lobsters and prawns from their seafood bar to grilled meats, you must prepare your stomachs for the rich variety that the Estate offers. Their dessert section with mochi waffles and ice cream is not to be missed!
The highlight of this upgraded buffet menu is the introduction of not one but ten cooked-to-order chefs’ signatures upon arrival; each is specially made from kitchen to table for a smooth and convenient buffet experience. Some of the standouts from these impressive dishes are their juicy Pan-Seared Foie Gras, savoury Homemade Octopus Gnocchi and an interesting twist on a Chinese dish, Black Truffle Roasted Duck with Truffle Hoisin Sauce.
Best New Restaurants and Menus in Singapore: February 2024
AIR CCCC - By Chef Matthew Orlando, Founder of Amass in Copenhagen
Helmed by Chef Matthew Orlando, Founder of Amass in Copenhagen, renowned as one of the most sustainable restaurants in the world. Naturally, AIR’s kitchen knows its way around coaxing every last bit of flavour from every piece of produce. More importantly, it is a restaurant, circular campus and cooking club, a multi-hyphenated space with one clear purpose: To inspire thought about food.
Meals at AIR begin with Snacks like Roasted Jackfruit “Hummus” served with young cabbage leaves and burnt lemon dukkah ($22) or Crispy Oyster Mushrooms with Sarawak pepper emulsion and pickled chillies ($28). There are Light Bites like White Fish Ceviche with green mango, Kenari nut milk and emping crisps ($26) and Grilled Squid Salad with shaved vegetables and charred coconut ($26).
Think a Whole Coral Grouper For Two ($58), which is nothing like you’d imagine a whole coral grouper might look like. The dish comprises a fish head rillette. The fillet is confited and drizzled with a green onion and black garlic vinaigrette, and served alongside a lavash made from fish bones.As part of this dish, the fish’s bones are pressure-cooked till yielding before they are made into lavash using a technique Chef Matt developed in 2017 at Amass in his search to explore the potential of the fish as a whole ingredient. The pressure-cooked fish bones are mixed with lemongrass and chillies, then pureed before mixing with ingredients like tapioca starch, rice flour and all-purpose flour to form a dough. The other parts of the fish are made into a stock, which is later reduced and emulsified with herb oil and citrus to form the base of the vinaigrette.
Don’t miss the Re-Incarnated “Chocolate” ($16), a dish that Chef Matt describes as “a textbook example of what we do at AIR”. To make the “chocolate”, he uses the by-product of three common processes: cocoa husks, which results from processing cocoa beans; cascara, the fruit that’s discarded in the process of making coffee; and coconut flesh, which is often discarded in the commercial use of coconuts. This trio of by-products is roasted and ground with cocoa butter and sugar to yield luscious chocolate bars with a deeply roasty and mildly coconutty flavour. “Basically, this is the traditional way of making chocolate, just without cocoa beans, of which there is a worldwide shortage,” explained Chef Matt.
Ahāra - Journey IV, a New A La Carte Menu
The contemporary Indian dining destination Ahāra, just got plenty more accessible with the launch of Journey IV, its new a la carte menu. Since its inception in November 2022 at 20 Teck Lim Road, Ahāra has been at the forefront of culinary innovation, and this latest evolution from a tasting menu to a la carte reflects the style in which diners enjoy dining out today.
The new menu is a collection of small and large sharing plates, allowing guests to choose amongst familiar street foods and classics, as well as an introduction to lesser-known dishes of the Indian subcontinent.
Also accompanying the menu is a slate of zero-proof options and wines to suit every palate.
We couldn’t take our eyes(and later hands-off) the Ahāra Pani Puri ($28), a re-engineered version of this streed food, that delivers big on colour and flavour! For a tangy explosion of decadence, order the Mango Pickle Paneer Tikka ($30), a rich and creamy fresh house made paneer doused in spicy flavours and a mango pickle marinade. We can’t forget about the White Stripe Lamb shank Biryani($58), chef Vikramjit’s ode to the Mughals, whose food influences continue to be celebrated and enjoyed throughout India today.
This Lamb shank is braised till fork tender, then layered with subtly spiced Haryana King rice tinged yellow with saffron before it is sealed in a lidded dish and cooked once more over charcoal. A feast meant for a royal appetite!
Adding to that delicious carb load is the quintessential Laccha Parantha($10) a flakey whole wheat flatbread with crisp layers interlaced with the freshness of mint. Don’t forget to order some Dal alongside!
For those craving a cocktail, slurp through the Leaf ($25), where curry leaf meets Campari, and sweet vermouth is lightened with soda. Or order Ahāra’s list of zero proof beverages such as The tart and refreshing Capsicum ($18++) — an innovative concoction of capsicum ferment, green pea water and clarified lemon juice.
There is a dessert menu to choose from, that is if you haven’t done justice to the extensive flavours prior. This one is a must-visit, Singapore!
Maison Boulud - Soulful French Cuisine at the Waterfront
Maison Boulud is now open at Marina Bay Sands, making it the award-winning restaurant’s second international outlet after opening in Montreal in 2012. Celebrated for its exquisite and artful presentation, Maison Boulud has earned a distinguished reputation in the world of fine dining, and its arrival in Singapore is set to further elevate the city’s culinary scene.
Housed across two-floors, and facing the waterfront promenade of The Shoppes at Marina Bay Sands, the restaurant invites gourmands to enjoy breathtaking views of the picturesque Singapore skyline, setting the stage for a gastronomic journey like no other.
Maison Boulud, a 143-seater restaurant, will surprise your tastebuds with its unique reinterpretation of French classics and Daniel Boulud’s signature style of cooking using the freshest and finest of ingredients. Choose to start the evening outdoors over an aperitif, before transitioning to a more intimate setting indoors to savour creative, seasonal and soulful French dishes that Maison Boulud is known for.
Our recommendations from their Dinner Menu include the Agnolotti Potiron, a flavourful dish of butternut squash-filled pasta, amaretti, and aged balsamico, and the Chamignon Chataigne with onion royale and chestnut. Equally delicious is the savoury Foie Gras Endive, with Pan-Seared Duck Liver, Braised Endive, Bitter Sweet Kumquat and Duck Jus. Don’t forget to try the signature Porc Chou Farci, a 120-day acorn-fed Ibérico pork rack served with beetroot and cabbage or the Boeuf Truffe, a juicy beef filet with black truffle dressing, topped off with celery, arugula and parmesan.
Best New Restaurants and Menus in Singapore: January 2024
Nishikane - Premium Japanese Kappo Dishes
Excited to kick off 2024 with exquisite Japanese Kappo dishes? Nishikane by Nobuhiro Nishi is leaving its mark in Singapore, presenting premium and Instagram-worthy Japanese dishes in an intimate 18-seater dining area. Alongside indulging in high-quality sake and wine, you can pair your drinks with these delectable dishes that will become your favourites by the end of the night.
Nishikane by Nobuhiro Nishi rotates its menu monthly, reflecting the poetic journey of nature and featuring not just seasonal but micro-seasonal ingredients. As fall transitions to winter in the coming months, you can anticipate the availability of the female kobako snow crab, which is only accessible for two months each year, and the Zuwai Kani also known as the male snow crab.
An exceptional element of this fancy restaurant is the appetiser platter, which skillfully presents the changing seasons and nature's beauty on five small plates, setting the tone for the meal. For instance, during autumn, Nishikane especially sources five types of leaves — nanten, maple, ginkgo, kaki, and pine — to bring the season's essence to the table.
Akira Back - Classic Seasonal Omakase Dinner Experience
Akira Back's newly launched Omakase Dinner experience, where elevated Japanese dishes are infused with distinctive Korean accents. Drawing inspiration from the changing seasons and the harmony of the natural cycle, the menu features handpicked ingredients prized for their freshness and flavours. The seasonal five-course menu showcases the chef's culinary artistry, from mains to desserts.
Among our favourites were the following luscious dishes that were paired with exceptional sakes and wines: Umami Hokkaido Uni paired with AB Sada Nigori Junmai Ginjo, Iwate and New AB Sashimi paired with Nanbu Bijin Tokubetsu Junmai. We also had the Halibut paired with William Fevre Chablis Premier Cru Fourchaume, France and the Sanchoku Rib-eye paired with Lions de Batailley Pauillac, Bordeaux, France.
We also could not resist adding the Lobster Claypot Rice to our meal — an absolute treat worth the extra indulgence. The AB Tuna Pizza, a chef's signature, was another delightful addition to our extended dining experience.
Revolver Private Experience Room
Sprawled across the second floor of Revolver’s shophouse, the Revolver Private Experience is a sumptuous, intimate space designed for revelry, away from prying eyes.
A sensuously curved bar greets guests as they enter the inviting space, with a dining table that seats up to 10 people anchoring the room. Equipped with a superlative sound system, a DJ console and space for live music, the Revolver Private Experience is all about decadent experiences, be they private cocktail events, wine dinners, and celebrations.
If you’re sitting down to a special meal, indulge in a custom-crafted menu by Chef Saurabh Udinia that might include a whole Corsican sea bass dressed with coriander and dill, Alaskan king crab legs spiced in classic Pepper Fry, and Mayura Station T-bone steaks served with Revolver’s signature ABC sauces.
If you’re a loyal fan of Revolver’s fire-kissed seasonal menus, you are welcome to enjoy those dishes in the exclusive confines of the Revolver Private Experience too.
We thoroughly enjoyed The Spread, priced at SGD$329++ per person, and our favourites were the Japanese Hamachi Pickled Daikon Pani Puri, Delhi Paneer with Winter Spinach and Shishito Pepper, Japanese King Crab with Gunpowder, Mayura Station Tomahawk and of course their Comte Kulchette with Black Perigord Truffles
A perfect venue for intimate celebrations, a full book out of the space for lunches on weekdays start with a minimum spend of SGD$2,000++ and dinners at SGD$3,500++. Lunch on weekends are SGD$3,000++ and dinners are SGD$5,000++.
Quenino by Victor Liong - Contemperory Asian Fine Dining with Modern Chinese Dishes
Quenino by Victor Liong, located inside Artyzen Singapore, invites you on a culinary exploration through its Contemporary Asian cuisine. Esteemed chef Victor Liong, known for his innovative take on Chinese culinary traditions, introduces the Focus Menu, unveiling a dynamic and playful culinary experience that distinctively captures the diverse flavours of Singapore. The menu mirrors the city's rich multicultural heritage and Liong's unique third-culture viewpoint, strongly emphasising purposeful ingredient selection and modern culinary methods inspired by immersive visits to local markets, farms, and traditional establishments in Singapore and Australia.
Among our favourites from the 7-course Focus Menu was the Raw Spencer Gulf Kingfish, reminiscent of the kinilaw of the Philippines. The creaminess is complemented by white soy, white fungi, burnt garlic white oil, and sliced radish. A standout dish at the beginning of the meal was the Hand-picked Mud Crab with Taro Cream and caviar. This delicacy featured Australian mud crab encased in a delicate brik pastry shell, topped with caviar sourced from a new artisanal Malaysian farm.
Last Word - Retro-Inspired Cocktails and Minimalist Japanese Dishes
Celebrating its 2nd anniversary, Last Word has crafted five special cocktails paying homage to significant eras. Highlights include the floral and fruity Clover Club with Roku Gin, hibiscus, raspberry, and lemon, reminiscent of The Golden Age. For a spicy kick, try the customer-favourite Bloody Mary with lime, wasabi, and fresh tomato, capturing the charm of the Prohibition Era.
To complement the unique era-themed cocktails, Last Word has expanded its menu with minimalist Japanese recipes, such as the Tuna Poke featuring diced raw tuna with a yuzu kosho lime dressing and topped with a crisp sesame cracker, offering a burst of savoury and fresh flavours. You can also enjoy a warm bowl of their Oden soup with the traditional ingredients of daikon radish, boiled eggs and fishcakes simmered in a delicious dashi broth. Another of our favourites is their Yaki-Onigiri, a special take on the Japanese rice ball snack that delivers a blend of crispy grilled rice, succulent meat and wood-ear mushroom stuffing.