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

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.

Michelin-recommended Jiang-Nan Chun at Four Seasons Hotel Singapore has launched Passages of Spring, a limited-time seasonal menu that runs from 15 March to 15 May 2026 — and it is one of the most considered Cantonese dining experiences in Singapore this season.

Helmed by award-winning Executive Chinese Chef Alan Chan, the eight-week menu is built around the first harvests of spring: tender greens, young shoots, and fragrant blossoms that signal the season's arrival. The result is a menu that feels genuinely rooted in Cantonese philosophy rather than simply seasonal in name.

A standout from the menu is the Double-Boiled Chicken Soup, served dramatically inside a whole coconut. Simmered over many hours with sea whelk, conpoy, and spring morel mushrooms, the soup exemplifies the Cantonese technique of long, patient extraction — producing a broth of quiet depth and natural clarity. The coconut's gentle sweetness lifts what might otherwise be a heavy dish, making it feel restorative and well-suited to the transitional energy of spring.

The Wok-Fried A5 Wagyu Beef with Spring Bamboo Shoots in Black Pepper Sauce is another highlight worth ordering. Bamboo shoots are a prized spring delicacy for good reason — their clean, crisp freshness provides an ideal counterpoint to the richly marbled wagyu, and the result is a dish that feels indulgent and light in equal measure.

Rounding out the highlights is the Braised Inaniwa Noodles with Australian Lobster and Mushrooms in Shrimp Sauce. The lobster is gently braised with fresh mushrooms in an aromatic shrimp sauce that is layered with umami without being heavy, and the silky noodles tie it together into a refined, quietly luxurious bowl.

The Passages of Spring menu is available for lunch and dinner as a six-course set at SGD 238 per person, or à la carte from SGD 28. An optional wine pairing is available at SGD 85 per person.

For a restaurant that has been serving royal Thai cuisine since 1988, Thanying at Amara Singapore needs little introduction — but its latest wine pairing dinner with Grand Vin is a compelling reason to visit, or revisit, one of Singapore's most enduring dining institutions.

Established nearly four decades ago, Thanying has outlasted trends and turnovers to remain one of the most respected Thai restaurants in Singapore's CBD. The kitchen's approach is rooted in royal Thai culinary tradition: dishes that are delicately balanced, carefully presented, and built on the harmony of flavours, colours, and textures that define the cuisine at its most refined.

The à la carte menu offers a strong introduction to that philosophy. The Yam Mamuang,  a green mango salad tossed with chicken, prawns, roasted coconut, chilli, and lime, is bright, textured, and well-calibrated in its balance of heat and acidity. 

The Gaeng Poo Bai Hoorapha, a Southern Thai curry with blue crabmeat and sweet basil served with vermicelli, showcases the kitchen's confidence with regional Thai flavours, while the Khaw Moo Yarng, grilled pork jowl with Thai sauce, is the kind of quietly excellent dish that keeps regulars coming back.

Beyond the regular menu, Thanying has been hosting an exclusive wine pairing dinner in partnership with Grand Vin that is worth planning around. The multi-course format is thoughtfully constructed: a seared salmon Yam and Tom Yum Goong are paired with the crisp minerality of Domaine Billaud-Simon Chablis 2023; herb-stuffed chicken wings and grilled pork jowl are matched with the structure of Domaine Faiveley Mercurey Vieilles Vignes 2023; and a rich Massaman curry is paired with Château Bourgneuf Pomerol 2019, a pairing that sounds unlikely on paper but works precisely because the wine's depth mirrors the curry's aromatic richness. 

Royal Thai cuisine, with its layered use of herbs, spice, and texture, is more wine-friendly than it is often given credit for so be sure to ask the team for recommendations. 

Singapore's Spanish dining scene has a brand new addition. Sabòr opens at CHIJMES, marking the expansion of the team behind Duomo Ristorante into Spanish cuisine. The roomy 100-seater venue occupies the space previously held by Privé, featuring both a glass-enclosed dining room and an open courtyard terrace. Valencian-born Chef-Consultant Javier Vicente Rejas, co-founder of the London Paella School, leads the kitchen with a focus on traditional execution and bold, expressive flavors.

The croquettes here are, as expected, delicious. Chef Rejas is known for them, but if we had to pick a favourite it would be the soft, melt-in-your-mouth Croquetas Jamón. Don't overlook the deceptively simple Bread & Tomatoes: grated tomato over olive oil that bursts with flavour. The paellas are robust and deeply flavourful (note they serve four, making them ideal for groups), while the charcoal-grilled lamb with pisto and salsa verde offers fall-off-the-bone tenderness. End with the playful Crema Catalana, a light, foamy custard paired with crisp cookies that feels like heaven. This one is a must-try even if you, like in our case, are very satisfyingly full. 

Service is attentive and knowledgeable, with staff trained to guide diners through the Spanish tapas tradition of sharing. The restaurant leans into communal dining with a lively atmosphere enhanced by curated music programming and a daily happy hour (4:30-6:30 PM). If you’re looking for a fun new spot to hang out with friends and family, this is it. 

Stags Head Steakhouse makes its debut as one of the most anticipated new steakhouses in Singapore, opening at the five-star Pan Pacific Singapore in Marina Bay. From the acclaimed team behind Bistecca Tuscan Steakhouse and Artemis Grill, this premium steak restaurant introduces a refined London-style steakhouse concept to Singapore’s evolving dining scene. 

At the centre of the menu are large-format sharing steaks, including tomahawks, porterhouses and bone-in F1 Wagyu, carefully sourced and butchered in-house. Guests can choose between wet-aged and dry-aged cuts, with selected steaks dry-aged on site to intensify flavour and tenderness. 

Each steak is grilled over a combination of binchōtan charcoal and applewood, delivering controlled heat and subtle smokiness before being rested and served with understated accompaniments such as rich bone marrow jus. The focus remains firmly on the quality of the beef, positioning Stags Head Steakhouse among the leading destinations for dry-aged steak in Singapore.

Beyond beef, the kitchen embraces seafood and seasonal produce inspired by the British Isles and modern countryside dining. Robust grill-led plates sit alongside lighter vegetable-forward and seafood dishes, reflecting a guest-led philosophy that prioritises freshness, balance and generous yet refined portions. This thoughtful menu design broadens the appeal of the restaurant, setting it apart from traditional steak-centric concepts.

A standout feature is The Roast, a contemporary interpretation of the classic British Sunday roast, available daily by pre-order. Built around roasted chateaubriand served for sharing in 400g or 800g portions, the dish is accompanied by beef-fat roasted potatoes, braised red cabbage, Brussels sprouts, Yorkshire pudding and beef-dripping jus. 

Stags Head Steakhouse’s cocktail programme draws from the great bars of London, focusing on timeless classics executed with precision alongside contemporary interpretations that remain elegant and approachable. 

The wine list highlights standout producers from across the Commonwealth and the Old World, creating a beverage pairing that enhances the live-fire grill menu and reinforces the restaurant’s positioning as a premium dining destination in Marina Bay. 

An extensive wine list of over 300 labels spans leading wine regions worldwide, with more than 20 options available by the glass. The selection is complemented by international and bespoke beers, a dedicated single malt whisky programme featuring rare and renowned expressions.

Known for its cinematic interiors and fearless interpretation of Indian flavours, Firangi Superstar has refreshed its menu with vibrant new dishes and refined favourites inspired by India’s diverse culinary regions.

What stood out immediately was the thoughtful balance between indulgence and inclusivity, every section of the menu offering vegetarian-friendly alternatives without compromising on complexity or flair.

Despite the heat, spice and intensity of the kitchen, Singapore-born Chef Raj Kumar leads the culinary team at Firangi Superstar with calm precision and creative confidence. While Singapore is home to countless hawker stalls and fine-dining establishments serving traditional Indian dishes, very few chefs have dared to reinvent Indian cuisine the way Raj has. His approach blends classical Indian techniques with modern global influences, resulting in dishes that feel both nostalgic and forward-looking.

The Beirut Bhatura Part Trois ($14++) brings together fava bean hummus, chole masala and mini bhatura in a seamless fusion of Middle Eastern and Indian influences. The flavours complement each other beautifully, with the creamy hummus balancing the warm spices of the chole masala, making it a dish that is both comforting and inventive.

Their Black Garlic Naan ($14++) deserves special mention for its soft, pillowy texture and aromatic character that pairs seamlessly with the chutneys and subsequent sauces. 

The Nut Kraken ($32++), Firangi Superstar’s interpretation of octopus pollichathu. The octopus is marinated in spices, wrapped in banana leaf and grilled to tender perfection. Served atop a sweet-smoky Kerala-style sauce and finished with banana leaf oil and crispy coconut chips, the dish delivers smokiness, gentle heat, aromatic richness and contrasting textures in every bite. 

For those who enjoy luxurious mains, The Royal Mug ($88++) is a true centrepiece. Succulent chicken stuffed with quail eggs is served on a velvety cashew cream sauce and finished with freshly shaved black truffle. The dish delivers richness without heaviness, offering a multi-dimensional mouthfeel and an earthy truffle aroma balanced by the nutty sweetness of cashew. It is decadent and ideal for sharing.

The Rhum Baba Jamun ($18++). Syrup-soaked gulab jamun is paired with orange curd and chantilly cream, resulting in a dessert that is light yet indulgent, citrusy yet comforting. It provides a refined and satisfying conclusion to a bold, flavour-driven meal.

Firangi Superstar’s cocktail programme mirrors the creativity of its kitchen, drawing inspiration from Indian ingredients while respecting classic cocktail structures. The Amli Sour ($25++) reimagines the whiskey sour with salted amla, citrus and Kashmiri chilli dust, delivering brightness, spice and silky smooth foam despite being eggless. 

The Bru O’Fashion ($25++) offers a nostalgic twist on the Old Fashioned using Bru coffee, evoking the richness of an espresso martini with the slow sophistication of a classic cocktail. Meanwhile, Guava Jalwa($24++) combines fizzy guava with tequila and a chilli chaat masala salt rim, creating a refreshing, playful and dangerously drinkable half-proof option.

If you’re searching for modern Indian cuisine in Singapore, Firangi Superstar should be on your list.

BARREL Story of Hibiki marks a significant milestone in Singapore’s Japanese dining scene as the first Hibiki-led concept restaurant to open outside of Japan. Positioned as a refined modern izakaya in Singapore, the restaurant embodies the spirit of omotenashi, where hospitality is expressed through sincerity, craftsmanship and thoughtful detail. 

The menu reflects the restaurant’s fire-first cooking philosophy and showcases premium ingredients prepared with Japanese precision. Light bites such as the Smoked Nuts and Raisins ($8++) make for ideal companions to a glass of Hibiki whisky, with almonds, cashews, macadamia nuts and raisins coated in savoury house spices for an addictive balance of smoke and salt. 

The Tonsoku Harumaki ($12++), a deep-fried braised pig trotter spring roll, surprises with its crisp exterior and rich gelatinous interior, delivering layers of savoury, aromatic and gently spiced flavours that exceed expectations when served piping hot.

Seafood lovers will appreciate the Sashimi Moriawase, available in three or five types, featuring the chef’s daily selection of premium cuts. The platter may include Hokkaido red trout, Tokyo Island onaga tai, honmaguro akami, kinmedai, ika and shima aji maki, offering a refined range of textures and clean, delicate flavours. It stands out as one of the more elegant sashimi platters among Japanese restaurants in Singapore, highlighting freshness and seasonality.

Grilled over fire, the XL wild-caught tiger prawn ($30++) with wagyu fat kombu butter exemplifies BARREL’s dedication to ingredient-driven cooking. The prawns are smoky and naturally sweet, enhanced by a rich butter infused with French butter, shallots and shio kombu. The result is a harmonious balance of umami and freshness that reflects modern Japanese cuisine with subtle European influence. 

Another indulgent highlight is the Suckling Pig Belly  ($22++), which delivers a crisp crackling exterior and tender meat seasoned with Chinese spices and finished with sharp Japanese mustard, making it a satisfying dish for those who appreciate bold, savoury flavours.

Dessert comes in the form of the Soft Serve Hibiki ($12++), a standout favourite that balances sweetness and salinity with organic honey and Maldon salt.

Beyond food, BARREL Story of Hibiki positions itself as one of the most distinguished Japanese whisky bars in Singapore, offering one of the largest collections of Suntory whiskies in Asia. 

Guests can enjoy Hibiki Japanese Harmony alongside rare expressions such as the 21-year-old and 30-year-old editions, making fine Japanese whisky accessible without exclusivity. BARREL is also the only destination in Singapore where Hibiki can be enjoyed by the glass at a refined price point.

Whisky flights form a core part of the experience, with The Story of Hibiki (S$38) introducing three styles of Hibiki Japanese Harmony — Highball, Rock and Mizuwari — allowing guests to explore its character through different serving traditions.

Elevated flights featuring Yamazaki and Hakushu whiskies, including the Hibiki Harmony 100th Anniversary Edition, are available at S$58, while collectors can indulge in premium selections such as The Ultimate Flight (S$188) and The BARREL (S$988), showcasing rare expressions aged up to 30 years.