The best new restaurants in Singapore 2025

For the average diner in Singapore, Latin American food is likely unchartered territory. But if Latido is your introduction to the cuisine, then you’re sure to be in good hands – the hands of Chef Fernando Arévalo, that is. The Bogotá-born chef used to run the kitchens of Preludio and Bacatá, and Latido is his latest culinary homecoming project of sorts, where he dives into flavours and dishes from his childhood in Colombia. Come in open-minded and adventurous, because there’s no time for being squeamish when grilled chicken hearts ($22) and braised rabbit wraps ($38) taste this good. It’s also here where you’ll discover the magic of plantains, corn cake, cassava wraps, and if budget permits, the sopa langosta is a must ($48). To complete the experience, Latido offers a selection of Colombian wines and of course, coffee too.

This new restaurant combines three things Singaporeans love: sushi, omakase-style experiences, and a good deal. It’s easy to be sceptical when salmon nigiri goes at $2 for two pieces while handrolls start at $4.50, but Sushi Zushi does it right. The seafood is exceptionally fresh, seeing as it’s flown in from Japan’s Toyosu Fish Market four times a week, but the real highlight here is the shari. Hokkaido Sansanmaru rice is hand-beaten twice daily and mixed in with red vinegar to give it a distinct brown hue. Paired with fresh seafood, the sushi rice adds a savoury and acetic layer to each bite, and immediately primes your palate for the next one. Don’t forget about the 19 handrolls on the menu as well. Options include ebi, spicy tuna, and aburi engawa ($4.50 each), as well as the more indulgent uni and ikura ($20). 

If you’re still not convinced that there’s more to Korean cuisine than greasy barbecues and fiery dishes, then you need to visit Modu. The restaurant is the first in Singapore to specialise in boyang-sik (‘health food’ in Korean), and more specifically samgyetang (ginseng chicken soup). There are six variations of the dish on the menu, including flavours never before seen in Singapore like perilla seed samgyetang ($38) and black sesame samgyetang ($38). Our vote goes to the Hangover Samgyetang ($37) which is purportedly a great remedy after a night of questionable choices, but that’s not the reason why. The spicy broth is as nourishing as it is refreshing, and it’s made from a secret house chilli blend. On top of samgyetang, there’s also a selection of traditional health foods and sides like tofu samhap ($18), minari pancakes ($18), and more.

Tonshou dubs itself as the world’s first charcoal-grilled pork cutlet restaurant, and its secret to success is a fastidious four-step cooking process that’s supposed to yield the ideal tonkatsu slice – crisp and succulent, with a pale pink centre. The hire katsu ($28) is probably the most recognisable item on the menu and also our favourite. It features panko-breaded pork tenderloin rounds with a gorgeous pink hue, and the batter gives way to tender chunks of meat that retain their moisture, thanks to low-temperature frying. You’ll also notice a neat line of condiments in front of you. A simple squeeze of lemon followed by a dab of Maldon sea salt gently enhances the original flavour of the pork, but a more robust combination would be the house tonkatsu sauce with wasabi or a touch of lemon kosho. Pro-tip: Come before noon to avoid the queue.

This Spanish tapas bar is the product of chefs Carlos Montobbio and Antonio Miscellaneo’s most recent partnership. Carlitos is located a few doors away from Miscellaneo’s famous La Bottega, and this friendly new neighbourhood joint in Joo Chiat brings 30 of Chef Carlos' favourite types of tapas from all over Spain to the menu. You’ll find all the staples like patatas bravas ($10), Spanish octopus with paprika ($20), and Jamon – a 36-month-aged one no less ($28). There’s also the paella of the day ($26), and a unique list of premium tinned seafood (from $12), a quintessential Spanish delicacy. The drinks menu seems like it’s plucked straight out of Barca as well, with red or white Sangria ($18), Estrella Galicia beer ($10), and a must-have: cava ($20).

Chef Mirko Febbrile of the wildly popular Fico is up to something else these days. His latest partnership with The Lo & Behold Group sees the opening of Somma, a dual-concept dining destination in the hip New Bahru neighbourhood. This new modern Italian restaurant spans two floors, taking over the space that used to be the Nan Chiau Girls High library. On the top floor sits an intimate 36-seater fine dining area, while the lower floor houses a laidback cocktail and pasta bar. As with Fico, Febbrile brings his Puglian heritage and knowledge to the forefront of the six-course dinner menu ($258). The only difference is that while Fico serves a range of uncomplicated Italian fare ubiquitous to the countryside, Somma dishes out dialled-up and creative renditions of traditional Puglian fare. 

A new restaurant now sits in the sweeping 10,000-square-feet colonial bungalow atop a hill on Labrador Park. Asu is a fine-dining concept led by Singaporean chef Ace Tan, who puts forth a unique take on progressive Asian cuisine. Here, ‘progressive’ doesn’t just mean applying shiny new culinary trends to age-old Asian dishes, but also exploring the progress or journeys they undertake over time – their origins and transformations – and then expressing them in creative ways. To help with that, Ace has a diverse team of chefs from all over the continent who collectively put out two menus (from $188 per person) each season. The food here is also steeped in Ace’s personal experiences – early memories, influences from the Traditional Chinese Medicine (TCM) shop his family ran, his time as a chef in Korea, and many more separate instances.