New Restaurants and Menus in Singapore: The Ultimate Monthly Dining Guide

Firangi Superstar on Craig Road has added new dishes to its Modern Indian menu, continuing its theatrical “love letter to India” through bold regional flavours, playful names and cinematic interiors. The refreshed line-up explores influences from Nagaland to Chennai and Chettinad, while keeping the restaurant’s familiar mix of Indian flavours, global touches and vegetarian alternatives for savoury dishes.

Spread across rooms designed like film sets, from the Officer’s Club to the Old Railway Room, Elephant Palace and Jungle Lodge, Firangi Superstar feels made for a long dinner with friends. Come hungry, order widely and do not skip the chutneys and raitas. We asked for seconds and thirds, which says enough.

What To Order At Firangi Superstar

The starters were the clear winners for us. Start with Acid Trip To Chennai, a simple but delicious plate with tart, explosive flavours that wake up the table quickly. Path To The Looted Gold is richer and more indulgent, with lamb and foie gras pâté seasoned with Galouti kebab spices and served on toasted brioche. Think of it as a Galouti kebab on bread, soft, savoury and properly melt-in-your-mouth.

Big Baller Peperoner is another must-order, especially if you like a dish that feels slightly outrageous in the best way. Fried burrata comes with Manchurian sauce, and while it is not exactly light, it is the kind of dish you will probably order again anyway. We had not tried burrata in this avatar before, and it works.

Our favourite starter, though, may have been Koko’s Cure For The Sol. Cured kingfish is paired with coconut milk, kokum, citrus and crispy rice, creating a tangy, punchy, textural dish that cuts through the richer plates beautifully.

What To Drink At Firangi Superstar

The cocktails deserve their own moment here. Mirchi Piccante is absolutely delicious and perfect if you do not like your cocktails sweet, with tequila, jalapeño, cumin, agave and citrusy acidity. Chai After Dark is another creative recipe, bringing Monkey Shoulder, cassis, chai and citrus together for a spiced, jammy and smooth drink that will please anyone who enjoys Monkey Shoulder.

For The Love of Akhrot is one for the chocolate and nut lovers, with Takamaka Zenn, Cynar, elderflower, walnut and lime. It is bittersweet, creamy without feeling heavy, and possibly the drink we would order again and again. The non-alcoholic Kokum Kickback also sounds intriguing, with kokum, smoky agave and lavender soda, while Amli Sour is another one to keep on the list for next time, mixing Bombay Sapphire, Monkey Shoulder, salted amla, citrus and Kashmiri chilli.

Why We Would Go Back To Firangi Superstar

The starters alone are reason enough to return. Firangi Superstar does best when it plays with familiar Indian flavours in unexpected ways, and dishes like Koko’s Cure For The Sol, Big Baller Peperoner and Path To The Looted Gold are exactly the kind of plates that make the table stop and talk.

The mains keep the playful mood going. The Zucchini Pakora with baingan bharta brings fried crunch and smoky eggplant together, while the Firangi Naan with black garlic is delicious without being too intense.

For something heartier, Emperor’s New Bird serves roasted French chicken with saffron cashew cream and morels. It comes with a stuffed twist and leans more French than Indian, which makes sense within Firangi’s border-crossing style.

End with the Rasmalai “Tres Leches”, served with pistachio and saffron ice cream. It is a sweet, creamy and fitting finish to a sumptuous, decadent meal. Between the punchy ingredients, creative cocktails and a theatrical setting, Firangi Superstar still knows how to make dinner feel celebratory rather than just another meal.

If it’s a sweet tooth you’re trying to satisfy, Hilton Singapore Orchard’s Summer In Bloom cake collection is a fruit-led dessert series, with six cakes built around white peaches, raspberries, citrus, dark cherries, fruit confits and edible flowers. It is an easy and beautifully packaged option to save for birthdays, gifting, dinner parties or any occasion where you want a cake as a centrepiece but not huge in size.

The collection moves from bright and citrusy to rich and chocolatey, with ample variety for different palates. Imagine spiced orange, white peach Chantilly, strawberry compote, kirsch-soaked cherries, raspberry mousse and roasted pistachio praline, all worked into cakes that feel polished without being overly heavy.

What To Order From The Summer In Bloom Collection

For something bright and aromatic, the Citrus Entremets layers spiced orange compote with grilled vanilla cream and speculoos shortbread. The Peach & Raspberry Tartlet is a softer, fruitier pick, with white peach Chantilly, raspberry sponge and almond shortcrust.

The Strawberry Charlotte keeps things classic with strawberry compote, vanilla sponge and almond dragée mousse, while the Black Forest leans richer with kirsch-soaked cherries, house-blend dark chocolate sponge and vanilla mascarpone.

Raspberry lovers can try the Mecker Raspberry, made with madeleine sponge, vanilla mousse and raspberry compote. 

For something more indulgent, the Pistachio Blackcurrant Religieuse brings roasted pistachio praline and crème mousseline together in choux pastry, with blackcurrant adding a tangy lift. We’ll certainly be ordering more. 

Carlitos Casa de Comidas in Joo Chiat brings a slice of Barcelona to Singapore, with a neighbourhood tapas bar built around Catalan warmth, Spanish favourites and small plates made for sharing. Led by Barcelona-born Chef Carlos Montobbio of Esquina, alongside Chef Antonio Miscellaneo of La Bottega, the restaurant keeps things relaxed and flavour-led, with no-fuss tapas, bold ingredients and the kind of plates you want scattered across the table.
The menu moves through tapas, molletes, xup-xup, a Catalan-style section of meat or seafood simmered and slow-braised, and dessert. It is built for a leisurely meal in Joo Chiat: a little bit of this, a little bit of that, a drink in hand and plenty to pass around.

What To Order At Carlitos

Start with La Gilda de Carlitos, skewers of bluefin tuna belly, sundried tomatoes and piparras. They are bright, refreshing and exactly what you want in Singapore’s heat, with enough acidity to wake up the meal without making it heavy.
The Tortilla de Bacalao is another one to order, made with organic eggs, cod fish, confit shallots and padrón peppers. It took us straight back to Barcelona and the lanes of Spain, which is probably what you want from a good neighbourhood tapas bar. The Gambas al Ajillo also hits the spot, with Atlantic prawns, garlic, chilli oil and sourdough for mopping everything up.
Our favourite dish, though, was the Tapa de Paella, made with braised beef cheek bomba rice, gremolata and lemon aioli. The beef cheek is beautifully soft and falling apart, but the bomba rice underneath is just as good. You will want every last grain.

Why We Would Go Back To Carlitos

The portions work well if you want to order a few plates for sharing and taste your way through the menu rather than commit to one big main each. The molletes are a good example. The Calamar, with fried squid, squid sofrito and aioli, is crunchy and satisfying, while the Rabo de Toro, made with braised beef oxtail, red wine and Manchego potato mash, is richer, messier and very comforting. The mash is as delicious as it sounds, especially when eaten with the oxtail sauce. A little fatty, yes, but yum.
Dessert ended things nicely with the Torrija, a caramelised brioche with raspberry and chilli compote, though the Pedro Ximénez ice cream was the part that made the dish memorable. It gives the dessert that deeper, grown-up sweetness that is needed to top off a fun meal.

After dinner, diners can head through to Gaudí Room, the hidden 23-seater speakeasy inspired by Antoni Gaudí. The bar has its own sense of theatre, with cocktails such as The Smoking Architect with bourbon, Ceylon tea infusion, banana and Angostura bitters, Passió I Fum with mezcal, passionfruit and lime, and La Sagrada Paloma with tequila, gin, Aperol, lime, grapefruit, togarashi and Kimuchi no Moto sauce.
 

SOSPIRI, the Southern Italian restaurant and rooftop bar by ilLido Group, has refreshed its à la carte menu with new seasonal creations and reworked signatures that lean into the bright, coastal flavours of Southern Italy. 

Available daily for lunch and dinner, the menu keeps to the restaurant’s ingredient-led style, with pastas, seafood, meats and desserts that feel generous without losing their elegance.

The new menu brings together fresh antipasti, handmade pastas, comforting mains and signature desserts, making SOSPIRI a strong pick for a date night, business dinner or long catch-up over proper Italian food. It also helps that the restaurant sits at IOI Central Boulevard Towers, with a rooftop bar for drinks before or after the meal.

What To Order At SOSPIRI

Start with the Battuta di Tonno, a bluefin tuna tartare with fennel and Pantelleria capers. It is fresh, bright and easily one of our favourites on the menu, with the capers adding just enough punch without overpowering the tuna.

The Asparagi Gratinati is far richer than it sounds, in the best possible way. White asparagus and confit leeks are baked beneath a golden gratin and finished with black truffle, creating something creamy, decadent and deeply comforting. Even if asparagus is not usually your thing, do not let that stop you. We promise, you can barely tell.

Seafood lovers should also try the Baccalà alla Siciliana, a well-handled Atlantic cod dish with zucchine trombetta and San Marzano sauce. It is a white fish dish done with enough care to feel light, clean and satisfying, without being plain.

The pastas are where things get harder to choose. The Chitarra Cacio e Pepe al Tartufo brings perfectly al dente homemade spaghetti alla chitarra tossed with black truffle and cacio e pepe. What can we say? We wanted every last drop of that sauce. The Tagliolini agli Scampi is just as memorable, with homemade tagliolini, scampi and Sardinian bottarga. It gives the meal a cleaner, seafood-led lift, especially if you have several creamy dishes on the table.

For mains, the Picchiapò di Guancia is comfort food at its best. The Wagyu beef cheek falls apart easily, served with truffled potato mousseline that might have you licking the bowl well after it's gone. 

Why We’ll Be Back at SOSPIRI

Go seafood-forward with tuna, cod, scampi and bottarga, or lean into the richer plates with truffle, gratin, beef cheek and handmade pasta. Either way, the flavours feel generous and distinctly Southern Italian, with enough new dishes and refreshed signatures to make a return visit worthwhile.

Save some room for dessert. The Crema Catalana con le Zeppole is the one we would highly recommend, a pistachio crème brûlée with Sardinian zeppole that feels nutty, indulgent and different from the usual Italian dessert line-up. The Tiramisù is generous, celebratory and very much for tiramisu lovers, complete with a little sparkle on top.

SKAI at Swissôtel The Stamford brings Disney and Pixar’s Toy Story to the 70th floor with a limited-time themed high tea for both children and adults who grew up with Woody, Buzz Lightyear and the rest of the gang. Set against those sweeping skyline views, the experience feels celebratory even before the food arrives.

Available from 1 September to 30 November 2026, the high tea reimagines beloved Toy Story characters through sweet and savoury creations by Director of Culinary Nicholas Issel and Executive Pastry Chef Yong Ming Choong. 

What To Try At SKAI’s Toy Story High Tea

The sweets are where the Toy Story theme really comes through. Lots O’ Berry, inspired by Lotso, pairs pandan sponge with strawberry compote and Chantilly cream, finished with raspberry chocolate. It is fun, fruity and one of the easiest pieces to love.

The Claw’s Choice, inspired by the Aliens, is one of the more technical creations on the menu, with a delicate matcha choux filled with house-made orange marmalade. Golden Gallop, inspired by Jessie and Bullseye, brings a refreshing Alfonso mango sorbet with fresh blueberries and buttery crumble. The warm raisin scones are also worth saving space for, served with Devonshire cream and preserves, and reliably good as always.

On the savoury side, Potato Head Royale was a favourite, combining smoked russet potato, Comté gougère, black truffle and N25 caviar. Pretzel Stretch is another easy crowd-pleaser, with Wagyu beef smokie served in pretzel brioche with sauerkraut and onion fondue, while Garden Harvest, inspired by the Peas in a Pod, adds a lighter bite with pea purée, savoury crackers, parma ham, cucumber and feta cream cheese.

Why You Should Try SKAI’s Toy Story High Tea 

Children will enjoy spotting the Toy Story references, but the flavours and presentation still feel mature enough for adults. The savouries hold their place on the menu, the sweeter dishes look photo-ready, and the scones remain a dependable highlight.

The 70th-floor view adds to the incredible experience, turning your afternoon into a memorable outing, whether you are bringing the kids or getting nostalgic with your childhood friends.

HighHouse continues to elevate Singapore’s dining scene with the fourth edition of its signature High Table series. From 14 August to 21 November 2026, acclaimed husband-and-wife duo Chefs Daniel and Tamara Chavez of CANCHITA Peruvian Cuisine takes over the rooftop destination with an exclusive Nikkei menu. Created entirely for this showcase, the limited-time collection fuses the bold, vibrant soul of Peruvian heritage with the refined precision of Japanese artistry, set against breathtaking skyline views. 

What To Order At HighHouse

As long-time fans of Chef Daniel and Tamara’s cuisine, our standout favourites include:

• Scallop Ceviche ($38++ | Dinner): Sweet Hokkaido scallops bathed in citrusy, spicy Ají Amarillo tiger’s milk, finished with crispy seaweed and toasted canchita.
• Pulpo Rosita Yimura ($32++ | Lunch & Dinner): Smoky octopus dressed in Japanese mayonnaise and black olive aioli over seasoned potatoes and grilled chimichurri.
• Crab Tostaditas ($42++ | Lunch & Dinner): Crunchy tortillas stuffed with sweet crab, elevated by tobiko, nori, rocoto pepper heat, and red quinoa.
• Pan Con Chicharrón Nikkei ($38++ | Dinner): A twist on Peru’s staple breakfast sandwich featuring decadent pork jowl inside a pillowy Japanese steamed bun, served with minty huacatay dip.
• Arroz Chaufa Nikkei ($78++ | Dinner): Wok-hei fried rice packed with seafood, pork, and quinoa, topped with pisco and ají panca-marinated roasted codfish.
• Mariscada ($88++ | Dinner): An indulgent seafood feast of grilled scallops, octopus, prawns, and fish served over silky potato puree with brown butter, Peruvian spice, and ikura.
• Chocolate Mousse ($18++ | Dinner): Rich Peruvian chocolate paired with crisp Japanese grapes, earthy Kiwicha seeds, and tangy gooseberries for a balanced finale.

Why Book HighHouse

Chefs Daniel and Tamara have stepped outside CANCHITA’s menu to create an exclusive, one-of-a-kind rooftop dining experience. Combining high-level culinary mastery, rare Nikkei flavors, and unbeatable views, this limited-run collaboration is a must-visit for food lovers.

67 on Scotts is a new experiential destination by 67 Pall Mall Singapore at Shaw Centre, designed as a flexible, two-storey platform for events, cultural programming, and private gatherings. 

Bringing together hospitality, wine, dining, and collaboration, the venue offers a versatile setting for brands, creators, and guests to connect through shared experiences, anchored by a stellar wine programme led by the renowned 67 Pall Mall wine team. 

What To Try at 67 on Scotts

Whether you are dropping in for a midday break or a leisurely weekend treat, the menu delivers seasonal European flair and exceptional value.

The Weekday Set Lunch: Available Monday through Friday, guests can enjoy a two-course meal for $28++ or three courses for $32++. Standout highlights include the King Salmon Gravlax, rich Wagyu Beef Ragù Rigatoni, Mediterranean Seabass, and a creamy Mushroom Risotto. 

To elevate your meal, you can add a sommelier-selected glass of wine for just $10++, with a rotating curation featuring bottles like the 2023 Franck Massard Más Amor Verdejo, 2024 Vasse Felix Classic Dry Rosé, and 2023 Tormaresca Neprica Negroamaro.

The 67 Weekend: Spending your weekend shopping around Orchard Road? Stop by on Saturdays or Sundays until 7 PM for "The 67 Weekend" ($67++), a decadent weekend pairing featuring two glasses of Champagne, four freshly shucked oysters, and two Wagyu Tataki brioches crowned with caviar.

Why Book 67 on Scotts

What makes 67 on Scotts such a welcome addition to the neighborhood is its rare blend of elite provenance and complete accessibility. Backed by the unmatched wine expertise of the 67 Pall Mall team, it bridges the gap between private club exclusivity and public hospitality. 

Whether you're after a refined weekday lunch, a sophisticated weekend pop-in with oysters and bubbles, or simply a world-class glass of wine in a stunning two-storey space, it's easily one of the most exciting new spots to bookmark on Scotts Road.

Named after the Hindi word for "hunt," Shikar is helmed by celebrity Chef Surjan Singh (Chef Jolly) and takes inspiration from the opulent hunting expeditions and grand regal feasts of India’s princely era. Bringing the lavish traditions of kings, courtiers, and aristocrats into the present day, the restaurant reimagines historical culinary grandeur through a refined, progressive lens.

What To Try On The 5th Anniversary Menu

To celebrate five remarkable years, Chef Jolly has crafted a limited-time 6-course Anniversary Menu ($178++ per person), available from 17 July to 15 August. This progressive dining experience showcases rich, heritage Indian flavors elevated by modern technique and top-tier ingredients:

• Beets Poori | Kale-Lotus Chips | Burrata: A vibrant, elevated bite balancing crisp textures and creamy burrata, brightened with tropical notes of mango, passion fruit, and a kick of paprika. 
• Charcoal-Roasted Grass-Fed New Zealand "Maimoa" Lamb Chops: Tender, beautifully charred, and packed with deep, aromatic spice.
• Blue Swimmer Crab Kofta & Crisp Gunpowder Soft-Shell Crab Claws: A standout dual-texture seafood dish highlighting delicate crabmeat alongside a fiery, crunchy bite.
• Maine Lobster Tail: Poached to perfection and bathed in a fragrant, velvety Coconut-Lime Leaf Curry infused with ginger and lemongrass.
• Queensland Australian Wagyu Short Rib Biryani: The showstopper of the evening, a rich Wagyu short rib paired with extraordinarily long, light, and fluffy prized basmati rice, served alongside an indulgent Foie Gras Sauce.

Why Book Shikar

Chef Jolly’s 5th Anniversary Menu is a true masterclass in spice, texture, and storytelling, delivering familiar warmth alongside luxurious high-end touches like foie gras sauce and Maine lobster. If you appreciate progressive Indian cuisine crafted with royal elegance, this limited-time menu is an absolute must-visit.

The Coach Restaurant brings the timeless charm of mid-century American fine dining to Singapore with its newly launched Sunday Prime Rib experience. Paying homage to the legendary tableside service of classic New York City steakhouses, this new weekend offering sees prime rib carved, plated, and presented directly at your table from a vintage rolling trolley.

What To Order At The Sunday Prime Rib Experience

At the heart of the experience is premium corn-fed beef sourced in partnership with local purveyor Butcher Box Singapore, dry-aged in-house at the restaurant for 20 to 25 days. The kitchen’s commitment to craft shows in the details: excess fat trimmed during ageing is rendered and infused with smoked corn husks and Woodford Reserve Kentucky Straight Bourbon Whiskey, then brushed back over the meat to deepen its rich, smoky profile.

Priced at $68++ per person, the set includes the tableside-carved prime rib along with your choice of two sides:

Signature sides include rich creamed spinach with egg, velvety mashed potatoes, a fresh grilled kale and arugula salad, or roasted root vegetables. Don't miss the Baked Russet Potato, cooked in rich beef fat, smothered in melted Gruyère and cheddar, and loaded with crème fraîche, crispy duck fat, crispy shallots, chilli, and chives.

Why Book The Coach Restaurant

If you’ve ever tasted Chef Kurt Sombero’s cooking, you already know you’re in for an exceptional meal. Bringing his pedigree from culinary heavyweights like Burnt Ends and Meatsmith Little India, Chef Kurt brings serious fire, technique, and personality to this new menu. 

Combining his mastery of open-fire and meat-centric cooking with nostalgic New York steakhouse flair, this Sunday Prime Rib ritual isn't just about tableside drama, it’s an affordable masterclass in flavour and execution.

Estate at Hilton Singapore Orchard takes the classic hotel buffet and gives it a generous land-and-sea upgrade with Grills & Gills, an evening spread built around charred meats, fresh seafood, chefs’ signatures and optional free-flow drinks. Available Sunday to Thursday from 6pm to 10pm, the buffet starts from $98++ per adult, with top-up options for free-flow house wines, beers, soft drinks and champagne.

The spread brings together award-winning Sanchoku beef, seafood on ice, freshly shucked French oysters, sashimi, nigiri, Asian specialities, Indian dishes, charcuterie, cheeses, salads and an Artisanal Dessert Room. Estate is known for its premium produce and ingredient-led dining, and this buffet delivers exactly that, with Sanchoku beef crowned champion at the 2025 Australian Wagyu Branded Beef Competition, takes a clear starring role.

Beef appears across the buffet in several forms, from herb-crusted Sanchoku grain-fed OP ribs and Sanchoku Wagyu beef tomahawk to braised Sanchoku Angus beef brisket. The chefs’ signatures add even more to the table, with individually plated dishes such as dry-aged duck, yakitori donburi bowls with Sanchoku grain-fed flank steak or grilled chicken, slow-cooked char-grilled foie gras, lamb rack with jumbo prawns, Sichuan-style spicy wantons, river prawns nyonya laksa and spicy prawn noodles.

What To Try At Grills & Gills

Start at the seafood counter. The spread includes Boston lobster, prawns, black mussels, clams and scallops in shell, alongside freshly shucked French oysters, salmon and tuna sashimi, and a nigiri bar. The seafood tastes fresh, the sashimi portions are satisfyingly generous, and the lobster dishes bring exactly the kind of extravagance you want from a proper hotel buffet.

From the chefs’ signatures, make room for the Slow-Cooked Char-Grilled Foie Gras. It is indulgently creamy, rich without feeling clumsy, and easily one of the fastest-moving items of the evening. Get it when you see it.

The meat section gives the buffet its “grills” half, and Estate does not hold back on portion size or flavour. Between the Sanchoku beef, lamb, duck and roasted meats, the spread feels more like a full dinner experience than a quick buffet run. Alongside you get to taste a variety of Indian, Asian and Western cuisine, each generous in ingredient quality and breadth of offering. The dimsum section holds a special place, featuring freshly steamed varieties served up with the right condiments and sauces. 

Then there is dessert. The Artisanal Dessert Room has everything from American cheesecake and matcha crème brûlée (must-try!) to mochi, Nyonya kueh, gelato and verrines, but the Snickers Cake is the one to lock in on. Get it while you can, maybe even before you head to dessert. It vanished faster than expected, and yes, they do run out if you wait too long.

Estate’s Grills & Gills Offers More Than Great Food 

We'll return to the Estate for its food but even more so, for its service. This is not a hands-off buffet where you are left to circle the stations and figure it all out yourself. Every member of staff was pleasant, welcoming and eager to help, either by walking us through dietary restrictions or bringing small surprises along the way.

A special mention goes to Chef William, whose warm smile and knowledge helped us pick the best dishes, including dairy-free options for our table. At a buffet this large, he made sure you feel looked after and not lost in its spread. 

Families are covered with a Kids Corner and easy wins such as Pomodoro penne pasta, mac and cheese, popcorn chicken and cheesy wedges. But don't let the children stop there. Much of the buffet is surprisingly kid-friendly, from sashimi and seafood to dim sum, Indian signatures, roasts, noodles and desserts, so this is a good one for encouraging them to try a little across cuisines.

Add the all-you-can-eat foie gras, the fast-disappearing Snickers Cake and optional free-flow drinks, and this becomes one of the best-value weekday meals to book. Hilton members also receive further discounts.

Asador in Joo Chiat is a Spanish wood-fired restaurant built on open-fire cooking, quality produce and the loyal following that keeps its tables busy. Led by Chef-Owner Houssein Hafian Rodriguez alongside Executive Chef Angelina Teo, the restaurant champions traditional techniques, from in-house dry-ageing to cooking over flame, with ingredients sourced carefully from Spain.

For first-time diners, the best way in is through a taste of Asador’s signatures, a meal that moves from hand-carved Jamón Ibérico and anchovies on toast to wood-fired mains and Basque cheesecake. 

What To Order At Asador

Start with the Jamón Ibérico. Anyone who has ever wondered if all ham tastes the same will change their mind here. Hand-carved at the table and served with crystal bread and grated tomato, it has that rich, savoury depth that makes you slow down between bites.

The Anchovas are another surprise. Even diners like us, who usually steer clear of anchovies should give these a chance. Made with premium Santoña anchovies set on toast, they are briny, buttery and beautifully balanced, with gorgeous flavour rather than any harsh saltiness.

The Wagyu Beef Tartare is just as memorable, served on a crisp fried polenta bed that makes the whole dish feel far more fun than a standard tartare. The beef is creamy and seasoned well, while the polenta adds crunch and structure, turning each bite into a neat contrast of texture.

Who knew cabbage could be this good? Ask us to pick one must-try dish from the meal and it would be the Col. Grilled Hispi cabbage is dressed with anchovy garlic dressing and finished with fried kale, creating a dish that is smoky, creamy, savoury and completely unexpected. 

Why Book Asador for a Meal

Asador is not about chasing trends. Its appeal lies in craft, fire and consistency. The mains shine with the chargrilled octopus with potato pavé and red pepper purée, as well as the roasted Spanish suckling pig, served Segovian style. These are the dishes that show why the restaurant is usually packed with guests: quality ingredients, technique and bold flavours that do not need much dressing up.

The meal ended at 60ml, Asador’s hidden speakeasy bar, with Tarta de Queso ‘La Viña’ and dirty espresso martinis. A perfectly sweet ending to a memorable meal.

DOMO Modern Japanese at Fairmont Singapore brings a premium yet approachable take on modern Japanese dining, led by Singaporean Chef Rose Ang, whose 29-year career includes time with NOBU Group, Four Seasons, Marriott, Kempinski and Hyatt. Located on Level 3 of Fairmont Singapore’s North Tower, the restaurant has a broad à la carte menu spanning sashimi, sushi, robata-grilled meats, noodles, rice and desserts, but first-time diners should look straight to the Signature Tasting Menu.

Priced at $88++ per person, with a minimum order of two sets, the menu feels like a generous way to experience Chef Rose’s style without committing to the restaurant’s higher-priced omakase options. The cooking is controlled and confident, with global accents used carefully rather than thrown in for effect.

What To Order On The $88++ Signature Tasting Menu

The Salmon Tataki is an elegant opening dish, lightly seared and served with Dijon mustard miso and balsamic glaze. It gives a clear sense of DOMO’s direction from the start: Japanese technique, a little European influence, and a clean finish, with a sauce you will want to chase across the plate.

Another highlight is the Crispy Halibut with Yuzu Truffle Sauce, one of those dishes that could easily become too rich in less careful hands. Here, the fish stays crisp and delicate, while the yuzu cuts through the truffle with enough brightness to keep the dish balanced.

The Robata Beef Tenderloin is the course you're booking this meal for. Served with grilled asparagus and truffle teriyaki on a Himalayan salt slate, it brings heat, seasoning and a little tableside drama without becoming flashy. The beef is tender, smoky and well judged, and the salt slate adds an extra bit of fun, letting you drag each piece across for more seasoning and flavour.

Why Chef Rose’s Menu Works

DOMO’s $88++ Signature Tasting Menu is best for diners who want a smart introduction to the restaurant without going all in on a $150++ or $300++ omakase experience. The pacing works well, moving from tataki and sashimi taco to gyoza, halibut, robata beef, truffle mushroom baked rice and a fruit-forward dessert of honey and mint umeshu macerated strawberries with mango passionfruit sorbet.

The restaurant also goes beyond special occasions. With set lunches from an affordable $38++, private dining rooms and a large dining room suited to business meals, family weekends and date nights, DOMO has the kind of flexibility that makes a return visit quite easy. As for the Robata Beef Tenderloin, we have not stopped talking about it since the tasting. See you there.

Looking for a vibing wine room and cocktail lounge in Tanjong Pagar? Located at Mondrian Singapore Duxton, temper is a massive 4,000 sq ft nightlife destination that masterfully pairs a stunning design with an elite food and beverage programme. Whether you are looking for a chic spot for date night, a business lunch, or after-hours drinks in Duxton, this beautifully decorated space sets a new benchmark for Singapore’s bar scene. 

An Unrivaled Wine Programme & Vinyl Lounge Vibe

The beverage experience here is next-level. Led by Wine Director Roberto Durán MS, temper features a custom-built cellar housing over 2,100 bottles. With more than 1,200 labels from 30+ countries and a massive selection of 250 wines available by the glass, it is worth visiting. 

If cocktails are more your style, the menu curated by award-winning consulting bartender June Baek (Hup San Social Club) and Head Bartender Kishan Kumar is exceptional. The drinks are designed to complement a vinyl-led music programme of soul, funk, and R&B curated by nightlife veteran Joshua Pillai.

Signature Cocktails: Our Top Picks

Here are the standout drinks we tried, which beautifully pay homage to the heritage of the Duxton neighborhood:

• HULS ($25): A savory, fruity, and complex milk-washed Woodford Reserve rye whiskey featuring white miso, yuzu, and white cacao. It’s inspired by the nearby Huls Gallery's Japanese crafts.
• Star Fruit Martini ($27): A refreshing, briny twist on a classic, pairing Hendrick’s gin and dry vermouth with the distinct local tang of star fruit.
• Jinrikisha ($25): A punchy, sweet, and sour umami blend of Código 1530 Blanco, togarashi shrub, pineapple, and sesame.
• Temper’s Cup ($26): The signature drink. A refreshing, fizzy blend of Hendrick’s Grand Cabaret gin, strawberry, cucumber, kiwi, and sparkling wine.

The Food Menu by Michelin-Starred Talent 

The culinary execution matches the elite drink menu, thanks to Executive Chef Nicolas Tam (of the three-time, one-Michelin-starred Willow) and Head Chef Ronald Sim. Together, they have designed an unpretentious yet crave-worthy menu that transitions effortlessly from lunch and dinner to late-night bites.

For starters, the Bláquez Jamón is an absolute must-order appetiser. The rich, acorn-fed Ibérico ham is paired with a pan con tomate that was outstandingly flavorful and perfectly executed. If you are looking for something more luxurious, the Crab & Caviar Royale is a beautifully delicate option, layering snow crab, diced prawns, and premium caviar inside a savory dashi gelée.

Moving on to the mains, the Chargrilled Octopus features a flawless texture and is paired wonderfully with salty Parma ham, a smoky romesco sauce, and velvety smooth pommes purée. 

Meat lovers should not miss the Australian Wagyu Picanha (200g); the steak is cooked to perfection and the  Pizza Shaker Fries, which add a fun, playful twist to the plate. Their in-house Sommelier paired our Picanha with a glass of Château Lassègue Saint-Émilion Grand Cru 2017, a Merlot-dominant Bordeaux blend featuring around 50% Merlot, 40 - 43% Cabernet Franc, and a splash of Cabernet Sauvignon, which was brilliant to sip on.

Finally, make sure to save room for dessert—the Skillet Orange Cake is a fantastic, warm, and comforting treat that serves as the perfect end to the dining experience.

A new intimate omakase experience has arrived at The Lobby Lounge at Grand Copthorne Waterfront Singapore, where Michelin-trained Chef Elson Lee curates a curated multi-course Japanese journey by the river. 

Available from 7pm onwards, diners can choose between a 7-course ($98++) or 8-course ($138++) menu featuring seasonal ingredients, kombu-aged sashimi, expertly crafted nigiri, charcoal-grilled selections, and elegant broth work.

Counter seating accommodates six to eight guests comfortably, making this ideal for date nights, small groups, families who appreciate authentic omakase, or anyone looking for a more personal dining experience in Singapore. Larger groups can also be seated nearby without losing the interactive element of the evening.

Chef Elson Lee’s Storytelling Makes The Difference

While the food impresses throughout, Chef Elson Lee gives the experience its warmth and personality. Between courses, he talks diners through ingredients, sourcing techniques, flavour progression, and pairing choices with the ease of someone who has spent decades mastering his craft. His own journey sounds almost cinematic: a skateboarding teenager uninterested in academics, discovered and mentored by a celebrity chef, then shaped through punishing hours in Japanese kitchens before becoming one of Singapore’s most respected omakase chefs today.

What To Expect On The Menu

One of our favourite courses was the Chawanmushi Hotate Ankake, a silky Japanese egg custard topped with scallops and a warm savoury sauce whose comforting umami flavours linger long after the meal. The chef’s nigiri progression was another highlight, moving thoughtfully from lighter to richer cuts while Chef Elson explained each flavour profile along the way. No soy sauce needed here. Every piece arrives balanced exactly as intended.
The broth also deserves mention, alongside the accompanying pickles that punctuate the experience beautifully between courses. Together with Chef Elson’s stories, they made this one of the more memorable new Japanese dining experiences we’ve had recently.

SUSHISAMBA Singapore is taking its sky-high dining experience to new heights with the launch of its long-awaited, refreshed à la carte menu. This latest evolution isn't just about new ingredients; it’s a vibrant celebration of the flavors guests have come to love, reimagined with more creativity and balance than ever before.

Remaining true to its distinctive tri-cultural DNA, the menu continues to weave together Japanese precision, Brazilian soul, and Peruvian brightness. From flame-kissed robata signatures to plant-forward delights, here is what you need to order on your next visit.

Aperitivos & Small Plates: Bold Beginnings

The meal kicks off with a play on textures. A standout in the Aperitivos section is the Uni & Tuna, where velvety sea urchin and tuna rest atop crispy nigiri rice, finished with a subtle hint of spice that lifts the entire bite.

There are only a handful of restaurants in Singapore that makes a good Seafood Ceviche and this offers a refreshing counterpoint, featuring octopus, scallops, and prawns swimming in a vibrant, citrusy pineapple tiger’s milk.

The Robata Grill: Flame-Led Mastery

The heart of the new menu lies in the charcoal-fired robata grill. For the ultimate sampler, the SAMBA Ultimate Robata delivers a masterclass in flame-driven cooking.

Seafood lovers should look toward the Chargrilled Sea Bass. Grilled over charcoal to achieve a perfectly smoky, crisp skin, it is served with a red pepper aji amarillo sauce that complements the delicate sweetness of the fish.

For those craving a classic steakhouse feel with a South American twist, the Australian Grassfed Short Ribs served with zesty chimichurri and BBQ sauce remains a quintessential choice for the table.

Plant-Forward 

SUSHISAMBA proves that vegetables can be the star of the show. The Miso Eggplant offers a deep, caramelised richness balanced by the tang of tomato ponzu and a kick of chili oil. Meanwhile, the Roasted Cauliflower brings a nutty complexity to the table, paired with garlic chive ocopa and a velvety black garlic aioli.

A cornerstone of the local dining scene for over eight years, Wolfgang’s Steakhouse Singapore at InterContinental Singapore Robertson Quay is proving that tradition only gets better with time. Known globally for its uncompromising standards, the restaurant has unveiled a new collection of all-day set menus that make their legendary dry-aged USDA Prime beef more accessible for everything from brisk business lunches to decadent celebrations.

The Craft: In-House Dry-Aging

What sets Wolfgang’s apart remains its proprietary dry-aging room. Unlike many restaurants that outsource their aging, Wolfgang’s handles its USDA Prime beef in-house under hyper-controlled conditions. This meticulous process breaks down connective tissues and concentrates the beef’s natural juices, resulting in a steak with an unmistakable depth of flavor and a buttery tenderness that has become a global benchmark.

Three Ways to Experience Wolfgang’s

The refreshed menu is anchored by three new multi-course "Expressions," designed to take the guesswork out of ordering while showcasing the kitchen's range:

The Executive Set Menu ($158++): The perfect "power lunch" or introductory dinner. It features the signature Caesar Salad with thick-cut bacon, the soup of the day, and the star of the show: a 100% USDA Prime Dry-Aged T-Bone Steak served with classic creamed spinach and mashed potatoes.

The Premium Set Menu ($198++): This six-course journey scales up the indulgence by adding a chilled Seafood Platter overflowing with jumbo shrimp, succulent crabmeat, and lobster.

The Luxury Set Menu ($338++): For those seeking the ultimate Wolfgang’s experience, this menu opens with a Beluga Caviar Plate, followed by their famous Beverly Hills Chopped Salad and a rich, aromatic Lobster Bisque before moving to the signature dry-aged cuts.

Santi’s first opened in Singapore in 2024 as part of the Sarnies Group, bringing together open-flame cooking, naturally fermented sourdough pizzas and bold, comfort-driven flavours in a lively Telok Ayer setting. Named after founder Ben Lee’s son, Santiago, the concept centres on simple, honest cooking, quality produce and familiar flavours.

This latest menu refresh brings a curated selection of cult-favourite dishes from the group’s Bangkok concepts to Santi’s Singapore for the first time, introducing signatures that have built a loyal following abroad alongside the restaurant’s sourdough pizzas, hearty mains and easy sharing plates.

Start With the Caprese Burrata Salad, Followed by Pepperoni & Stracciatella

Before hitting their legendary pizzas, order the Caprese Burrata Salad. The menu lists it with burrata, cherry tomato salad, lemon dressing, basil, pangrattato and balsamic reduction, and it works because the bright tang of the tomatoes and dressing cuts through the richness of the creamy burrata.

The Pepperoni & Stracciatella pizza is recommended for first timers. Made with pepperoni, stracciatella, fior di latte, pecorino and tomato sauce, it comes served with hot honey, giving the pizza that sweet-savoury hit. The base has the chew and character expected from a sourdough pizza, while the stracciatella brings a creamy softness against the pepperoni’s salt and spice.

Don’t forget to ask for chilli crisp oil on the side. 

What Else Is On The Refreshed Menu

Santi’s refreshed menu also includes dishes such as Oven-Flamed Sugo alla Vodka, Steak au Poivre, Miso Butter Roasted Cabbage, Smoked Bacon Carbonara Pizza and the Soy Crème Caramel, a Bangkok favourite now making its Singapore debut. The all-day menu also lists options such as Smoked Miso Leek Rigatoni, Vongole Capellini, Open-Flame Roasted Chicken Leg, Truffle Mushroom Pizza, Quattro Formaggi and Sticky Date Pudding.

Santi’s is best for casual dinners, after-work catch-ups and low-pressure meals with friends around Telok Ayer. The restaurant is open-fronted and not air-conditioned, so a cooler evening is the best time to go.

If you are looking for a rebellious take on the traditional steakhouse, SKIRT at W Singapore in Sentosa Cove has just unveiled a menu evolution that reinforces its status as one of Singapore’s premier grill destinations. 

Living by the mantra "where fire meets flavor," the kitchen utilises open-fire cooking and a dedicated dry-aging program to push the boundaries of modern meat preparation.

The Meat: Omi Wagyu and Whole-Carcass Sustainability

The undisputed star of the new menu is the return of A5 Omi Wagyu. As one of Japan’s "Sandai" (top three) wagyu brands, this Shiga Prefecture delicacy is prized for its "melt-in-the-mouth" marbling and distinctively nutty finish. 

In a commendable move toward sustainability, SKIRT partners with David Blackmore (Australia) and Hokkaido A4 Wagyu (Japan) to source whole carcasses. This allows the chefs to offer daily-changing "limited edition" cuts that you won’t find at standard steakhouses, all while significantly reducing food waste.

Beyond the Grill: Seafood and Small Plates

It’s not just about the beef. The Grilled Fremantle Octopus is a masterclass in texture; charcoal-grilled to achieve a crisp, smoky exterior while remaining tender within. It is served with a bold 'nduja aioli for heat and a vibrant green goddess dressing, balanced by a deep, velvety squid ink sauce. For a unique starter, the Cubano Iberico Pluma with mojo rojo and smoked eggplant offers a sophisticated nod to Latin flavours.

The Experience

The dining room overlooks the scenic Sentosa marina, providing an upscale yet vibrant backdrop perfect for anniversaries or milestone birthdays. To round off the meal, the Berries Pavlova with raspberry snow offers a light, tart finish to a rich, smoke-infused feast.

VL Tip: If you're a purist, order the SKIRT Steak Board. It allows you to sample various cuts, including the Picanha, served with a trio of house-made sauces: red wine jus, chimichurri, and a silky béarnaise.

Celebrating 25 years of contemporary French cuisine, Saint Pierre stands as one of Singapore's most enduring fine-dining institutions — and this milestone year brings a menu that honours both its legacy and its evolution.

Since opening in 2000 and officially turning 25 on 8th December 2025, the restaurant has traced a remarkable journey from its early days at Central Mall to its current home overlooking Marina Bay at One Fullerton. Under Chef-Owner Emmanuel Stroobant's direction, Saint Pierre has long been defined by a distinctive culinary vision: refined French technique layered with thoughtful Asian influences, executed with quiet confidence over two and a half decades.

To mark this anniversary, Saint Pierre revisits one of its earliest and most memorable signatures, the Pan-Fried Foie Gras (SGD 188++). Brought back as a celebratory centrepiece, the foie gras is presented whole as a generous 300 - 400g lobe, a portion rarely seen in Singapore's restaurant scene and one that immediately signals the kitchen's commitment to substance alongside finesse.

The tasting menus remain the heart of the Saint Pierre experience. Opulence offers a seven-course journey through the restaurant's signature approach — a balance of time-honoured classics and seasonal highlights that reflect the kitchen's evolution without abandoning its roots.

The menu is also thoughtfully adapted for vegetarian and vegan diners, with seasonal delicacies such as winter truffle or matsutake offered in place of caviar, ensuring a cohesive and considered experience for every guest.