Best new restaurants in Singapore: November 2024

QT Singapore takes over the historic building which used to house Hotel Telegraph. And with its opening, it brings several highly anticipated dining concepts to the table, one of which is Cygnet. The bar and grill exudes a glamorous old-world charm, with black and gold details and a smouldering menu inspired by classic Manhattan steakhouses. 

Chef Sean Connolly cut his teeth in high-end kitchens across Australia, New Zealand, and the Middle East, and now the celebrity chef is bringing his iconic ‘Steak Library’ to Singapore. For the uninitiated, this is a special curation of meats that sees everything from premium Tajima Japanese Wagyu rumps to Australian grass-fed Riverine ribeyes. For variety, opt for the flight of beef, which features three of the most interesting cuts of the day served with complementing sauces. Chef Connolly’s famous duck fat potatoes ($20) are not to be missed either. And a New York-inspired cocktail menu with tableside service adds a sense of theatricality to the experience.

This sizzling new Japanese-French fusion restaurant pulsates to the beat of open-flame cooking, led by chef Daisuke Yoshikawa. Experience a harmonious blend of tradition, creativity, and bold, smoky goodness with dishes like shio-koji chicken ballottine ($50), Australian Wagyu ribeye ($85), and Japanese Wagyu tenderloin ($95), alongside Hokkaido scallops ($45), and turbot ($70).

What sets Pulsii apart is the vibrant energy you’ll feel the moment you enter, especially at sundown. Ladies' Night on Wednesdays is the perfect excuse for a midweek treat: $38 for free-flow wine, bubbles, and Aperol Spritzes, or go for the $58 option with a main course – surf or turf, you choose. Gents, there’s love for you too with one-for-one house pours and beers.

Make a reservation here.

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 dishes. 

Meanwhile, the pasta and cocktail bar offers a tight list of handcrafted pasta to pair with house cocktails. Chow down plates of radiatori with river crab, or raviolo with cheese and brown butter, while you sip on unexpected tipples like the Bolognese Muse or Margarita for Mel.

A new restaurant now occupies the sweeping 10,000 square feet black-and-white colonial bungalow that rests atop a hill on Labrador Park. The historic building was once home to the Thai restaurant Tamarind Hill, but now makes way for Asu, a fine dining outfit led by Singaporean chef Ace Tan. Expect a Pan-Asian feast on an epic scale with a diverse kitchen team comprising talented individuals from Korea, Myanmar, Philippines, Malaysia and more. Counter seats are the recommended option to catch the chefs in action as they artfully plate up your dishes, but separate tables are also available. 

The restaurant’s opening menu, titled ‘Origins’ ($168) features local flavours with items like reimagined versions of crystal dumplings, ngoh hiang, and raw fish porridge. Chef Tan also taps into principles of Traditional Chinese Medicine and age-old adages to craft dishes that are equally beautiful as they are nourishing for the body.

Amidst a series of fine dining launches, Les Ducs presents a more approachable take on French cuisine, with a couple of Asian inflections to boot. Forget “fine”, chef Louis Pacquelin’s goal is to introduce French “fun dining” to his newly minted restaurant on the eclectic Ann Siang Hill. Expect brasserie signatures and Gallic cooking with cheeky Asian twists. Graze on plates of Iberico pork secreto and katsu to start, followed by a hot dog loaded with chargrilled octopus, homemade relish, chilli mayo, and mustard. 

There’s also the croque prata, a crossover of the quintessentially French croque monsieur and prata, filled with French ham, Comté cheese, and a decadent truffle béchamel sauce. Move on to a bowl of French clams cooked in white wine and shallots, before it’s finished with a hearty Javanese soto ayam broth. For mains, opt for a French yellow chicken or try the grass-fed Angus T-bone steak doused in Kampot black pepper sauce.

Five cookbooks and a whole lot of fanfare later, Mumbai’s favourite celebrity chef Varun Inamdar now helms 27 Degrees West in Singapore. The chef has cooked for the likes of world leaders like Obama, Trump, and Modi, but here, the everyday man is invited to come and have a taste of his artistry. Similar to how this is Inamdar’s first restaurant outside of India, 27 Degrees West also advocates for ‘borderless’ Indian fare, mixing traditional ingredients with modern cooking techniques. 

Start with appetisers like chaat ($15) – a classic Indian street cart snack; the beef tartare tossed with masala miso ($24); or Hokkaido scallops with miso coconut and buckwheat ($24). Signatures include the ‘Varun Inamdar’ Butter Chicken ($29) and the Jowar Khichdi ($25) or millet porridge inspired by the chef’s grandmother. Finish off with a nightcap and take your pick from one of the spicy and spirit-forward drinks ($24) on the cocktail list.

Taking over the quiet corner unit where Three Buns Robertson Quay by Potato Head used to be, Carnaby is a modern English diner bringing quintessential English comfort food to the neighbourhood. Inspired by Carnaby Street in London, the restaurant’s interiors are lined with colourful vinyls extolling the 60’s legends of Brit music like The Beatles and The Rolling Stones. Headlining the mains on the menu are signatures like the Carnaby Burger ($36), beer-battered fish and chips ($36) and the Steak & Guinness Pie ($35).

Former Potato Head executive chef Adam Penney calls the shots here, and that involves constructing his “dream burger patty” – a unique blend of two prime beef cuts from the UK and Australia. But if you can only choose one item, the beer-battered fish and chips has to be it. An incredibly crisp and airy exterior is made possible by infusing Brewdog Punk IPA and pumping carbon dioxide into the mix, and the Golden Snappers are delivered fresh daily from a local farm in Pulau Ubin. Beyond Carnaby’s daily offerings, the restaurant also puts out a traditional Sunday Roast experience that’s perfect for languid family lunches (from $49). 

Not counting the cluster of joints in Peninsula Plaza and the popular Burma Social along Tras Street, proper Burmese food is hard to come by on our island. That’s why Club Rangoon’s debut is a bold one, introducing flavours many Singaporean palates have probably yet to experience. The 39-seater in the trendy Duxton enclave is a nod to the traditional Burmese teahouse, but what it puts out are contemporary presentations of Yangon classics.

Co-founder Nelson Htoo leads the charge here, so you’re sure to still get acquainted with the ins and outs of the cuisine. The menu screams variety, but some unmissable items stand out: mohinga ($34), Myanmar’s unofficial national dish is a rice noodle soup drenched in a catfish and lemongrass broth, and Club Rangoon’s version is based on the Htoo family’s recipe. Another must-order is the laphet thoke ($17), a savoury fermented tea salad topped off with broad beans, garlic chips and roasted peanuts for an extra crunch. You’ll also be able to try the housemade Laphet-yay ice cream ($15) – perhaps the only Burmese tea leaf ice cream there is in the whole of Singapore. 

We’ve got a handful of solid Filipino diners in Singapore that serve up glorious plates of sisig, lechon, sinigang and the like. But if you’re taking a Filipino friend out for a special occasion, here’s a place that will impress them – and their Lola too. Hayop, the new restaurant along Amoy Street is the sister outlet of Manam in Manila, and here, you can tuck into all the classics, but dialed up a notch. Ube-tinged chairs and unique wooden screens catch your eye when you enter the space, and these are a nod to the iconic purple yam and traditional Filipino abodes respectively.

Try the crispy sisig ($22) to start – bits of pork jowl and cheek are mixed together in a sizzling hot plate and incredibly delicious when paired with rice. Love yourself a good short rib dish? The wagyu and watermelon sinigang ($56) and the Midnight Adobo ($52) are the way to go. Both are remakes of their originals, using hefty chunks of grass-fed New Zealand wagyu. The sinigang sees a sweet and sour soup with charred watermelon, while the slow-cooked adobo featuring a not-so-traditional interpretation of of Philippine soy sauce, coconut sap vinegar, and red wine with garlic confit.

With Singaporeans’ raging passion for seafood, and Hubei cuisine being the talk of the town lately, there’s little reason to believe that a Chinese restaurant specialising in crawfish wouldn’t take off. Xia Mi Hao Liao brings us a concept that we’ve yet to see before – fresh, live crawfish flown in weekly from China, with customisable flavours and cooking methods.

For the standard experience, the signature 10 spices crawfish ($48 per 500g, $90 per kg) is sure to get you sweating, with Chinese spices like cinnamon, star anise, Wurfbainia vera, bay leaf, and licorice lending a punchy and numbing flavour to the dish. You can also try the special Bi Feng Tang flavour – a fun mix of breadcrumbs and minced garlic on top of spices, perfect for pairing with ice cold beer, or keep it simple with steamed crawfish to savour its original taste – a true test of the freshness of the shellfish. Apart from crawfish, Xia Mi Hao Liao also offers freshly flown-in hairy crabs from China in all the same flavour combinations, available at seasonal prices.

Fiasco by Juice has all the trimmings needed for a restaurant you’d imagine to be in the quirky Tiong Bahru neighbourhood – a picture-pleasing space with stellar aesthetics, a unique food menu, and an interesting wine list to boot. The living room-inspired dining space exudes a warm ambience best experienced at dusk. And running the kitchen is Chef Haran Kumar, who has an embellished history working at Michelin-starred establishments like Nouri, Da Terra, and the London-based World’s 50 Best Restaurant Ikoyi. 

On the menu are dishes like Australian wagyu bavette with confit egg yolk jam atop crispy rosti, and Thai green curry butter with mussels to pair with housemade flatbread. And simple staples like the charred cabbage and chilli labneh are sure to delight with its unabashed use of everyone’s favourite Lao Gan Ma chilli oil, together with umami-laden nori butter and smoked kombu oil. Highlights on the mains section include a dry-aged duck dish paired with beetroot and Bearnaise, as well as a dry-aged Japanese snapper infused with Beurre Blanc sauce. And of course, any food concept by Juice demands a masterful wine curation. This one ranges from a juicy Austrian Putzsa Libre, to unique bottles of Grower Champagne such as the Ulysse Colin.

The beloved homegrown patisserie Luna enjoys much fanfare at its quaint Amoy Street shop, and now, it’s making its signature sweet treats available to more folks with a new café in the bustling Orchard district. Dessert lovers can get their sugar fix with favourites (from $8.50) like ‘Blossom’ and ‘Tofu’. But what sets Lucine apart from Luna is its outlet-exclusive hot food menu offering hearty toasted sandwiches, salads, and light bites to fuel you for the day. Brioche and sourdough sandwiches form the bulk of the menu, with options ranging from a grilled triple-cheese filling ($12.90), to a vegetarian tofu katsu option ($10.90), and a hefty hamburg steak sandwich ($13.90). Still peckish? Customise your own all-day breakfast plate (from $8.90) with golden soft-scrambled eggs, sourdough slices, and your choice of tater tots, garlic mushrooms, creamed spinach or chicken sausage.

Sushi and sashimi might be top of mind when it comes to Japanese cuisine, but this new diner in Guoco Midtown sets out to bring Japanese grilling techniques to the forefront of its menu. Setsuri Ishinomaki houses an impressive grill section that showcases four traditional types of grilling in Japanese cooking – genshiyaki, warayaki, robatayaki, and rogama. 

Perhaps the most undiscovered of the bunch is genshiyaki, which sees ingredients skewered into bamboo sticks and then stuck into a base of mokuhai (wood ash) imported from Kagoshima. This form of slow cooking coaxes out the natural flavours of the ingredients, whether it's prawns slathered with the joint’s secret seafood sauce ($12 per piece), or a succulent slab of honey miso salmon ($24). Another primitive method of grilling you’ll find here is warayaki, where remaining dry stalks from the autumn rice harvest in Kochi prefecture are burnt and used for grilling to impart a distinct smokiness to the dishes. Under this section, try dishes like the wagyu wara tataki ($48) and the hon maguro toro tataki ($48). Do note that these special forms of grilling also come with an extra waiting time, so if you’re stopping by for a quick lunch, the Shokado bento (from $38) might be a better option.

Singapore already has its fair share of excellent steakhouses, but adding one more to the roster never hurts. Wild Blaze is slated to open on September 10 along Tras Street, taking over the spot of Brasserie Gavroche. Unlike what you’d expect, USDA Prime or Australian wagyu isn’t all you’ll get here – the joint will be one of the first restaurants in Singapore to offer beef from Rubia Gallega, a Galician producer in northwestern Spain. A custom-built dry ageing room is the centrepiece of the restaurant, housing up to 400 kilogrammes of beef.

Go straight for the 45 days aged Côte de Boeuf ($198 for 1.2kg), or the luxurious 50 days aged wagyu MB7-8 Shimo ribeye ($88 for 20g). Or try chef-owner Nic’s take on a classic French pie with the Beef Tenderloin Pithivier ($98), which sees a 14-day dry-aged Shimo Australia tenderloin wrapped in puff pastry and baked to perfection. All the slabs here are grilled till medium rare over a mix of apple wood, cherry wood, and lychee wood, topped off with Bearnaise, and served with a side of twice-fried shoestring fries.

Caracara is a semi-hidden café located within a courtyard of one of the shophouses along Neil Road, right below the one-Michelin-starred restaurant Chaleur. The first thing you’ll notice is its gorgeous interior design peppered with vintage decor and beautiful furniture pieces. As it turns out, these are all up for purchase as well, as the owners of Caracara intend for the space to double up as a furniture showroom of sorts. Coffee lovers should look out for the café’s signature Aurora blend with hints of rum and grape, as well as the house-made Caracara milk. Make sure to arrive early before lunch to try this, as it tends to sell out past noon. Currently, Caracara serves lunch and coffee, but will officially launch an omakase and dinner menu in September.

Many were sad to say goodbye to the iconic McDonald’s on the ground floor of Raffles City, but thankfully the newest pizza joint that took over is not just your run-off-the-mill pizzeria. Helmed by Antonio Miscellaneo – the man behind Singapore’s best pizzeria La Bottega Enoteca – Casa Vostra offers chef Antonio’s trademark Newpolitan pizzas at prices as low as $15. The signature 11-inch pizzas are light, fluffy, and chewy as expected – thanks to a 48-hour proofing process – and come in a whopping 17 flavours in categories like red, white, and the highly-raved Doublecrunch pizza variation. And while pizzas are the highlight here, the antipasti and pasta choices deserve a shoutout too. You can get chef Antonio’s iconic frittatina (a traditional Neapolitan starter of fried pasta) here from $8, as well as a selection of freshly made pasta.

Locanda is a casual Italian concept by the tried and trusted one-Michelin-starred Buona Terra. The space is kept warm and homely to mimic a cosy inn in the Italian countryside, swapping out the starched-white tablecloths at Buona Terra for dark wooden tables and exposed brick walls. Those who have a preference for classic Italian home cooking over modern reinterpretations will appreciate the menu here, curated by Buona Terra’s Italian Resident Chef Denis Lucchi and his team. The Bruscaccia ($18) spotlights Chef Denis’ signature onion focaccia made of stone-milled Italian wheat and slow-cooked red Tropea onions. But the pasta menu is probably what everyone is looking forward to, with dishes like the taglioni with fresh tomato, crab and lemon ($28), or Locanda’s mezze maniche pasta coated with a traditional Amatriciana sauce ($22).

Opening in the heart of the Tiong Bahru neighbourhood is BreadTalk Group’s latest concept – Today Kampung Chicken Rice Restaurant, spotlighting a 19-year-old chicken rice recipe from the legendary Sergeant Chicken Rice chain. What sets it apart is its use of large female kampung chickens known to have a more pronounced taste, tender meat texture and ideal fat-to-meat ratio. Other touches include chicken rice that’s steamed with chicken fat, a tangy chilli sauce made in-house daily, and an accompanying chicken soup boiled and simmered daily with 10 kg of chicken bones. And unlike the shop’s name, it serves more than the cult classic Singaporean dish. Diners can also dig into bowls of fishball noodles from the Michelin Bib Gourmand recommended Li Xin Teochew FIshball Noodles, or feast on classic zi char hits from Wok Hey Taste.

We welcomed the Sydney-based Italian joint Fortuna to Singapore in June, and this month, another Australian restaurant reaches our shores. The Melbourne-founded MoVida Original brings a slice of Spain to its rustic underground cellar-inspired space. Tapas and wines take centre stage here. Diners can expect Singapore-exclusive items including grilled abalones in a rich butter emulsion ($16), lobster croquettes with a creamy filling ($12), and the chicken liver parfait tartlet ($8). Craving something heftier? Go for the crowd-favourite seafood paella ($75) loaded with chunks of calamari, fish and smoked prawns. And when it comes to wines, Italians might have their prosecco, but the Spaniards have their cava. At MoVida Original, you’ll find a decent selection of sparkling wines including Bufadors winery’s 2019 Celler ‘Les Voranes’ Brut Nature Cava Penedes, light white wines, rosé, and reds.

There are a handful of izakaya joints around the island, but Uoharu is the first to emphasise the use of produce with cosmetic imperfections as part of its cooking philosophy. The Tokyo izakaya launched its first international outpost in Hong Kong which saw long queues and month-long waitlists, so there’s much to be excited about for its opening in Singapore. Diners can expect Japanese elements to be retained in the decor, as well as the signature Katsuo Warayaki fire show to take place nightly. On the menu are dishes crafted with visually blemished but exceptionally fresh produce flown in from Toyosu Market. Sample plates of Bagna Cauda ($3) – a fresh, seasonal salad with ever-changing produce, seared miso sashimi tartare ($14.80), and Akita smoked radish with cream cheese ($10.80) – a favourite among the Hong Kong crowd. Other highlights include the karasumi soba ($20.80) topped with grated dried mullet roe, as well as over 100 options on the alcohol list including a rare draft sake made without preservatives.

This acclaimed ramen restaurant with 17 outlets worldwide has won numerous awards like Tokyo Ramen of the Year and the Ramen Walker Grand Prix, and its San Franciso store is even listed on the Michelin Guide. The signature Toripaitan ($28) is the award-winning bowl that earned Mensho its crown in the ramen world. Freshly made wheat noodles come in a thick, creamy chicken soup, and the dish is generously loaded with A5 wagyu chashu, smoked pork chashu, duck chashu, chicken chachu, king oyster mushroom menma, truffle sauce, ajitama eggs, and fried burdock roots. Other specials include Mensho Tokyo’s duck matcha ramen ($28), Garlic Knock Out ramen ($26), and Vegan ramen series (from $17). There will also be Singapore-exclusive items like chilli crab ramen ($28) and a range of desserts and cocktails including hojicha tiramisu ($8.80) and pandan cake with sweet potato cream ($9.80).

Feast on a true blue Pugliese spread at the newly opened Sospiri. The swanky Italian joint spotlights Southern Italian flavours and comfort pasta dishes in an expansive dining space inspired by Roman holiday houses. It’s conveniently located in downtown CBD at the new IOI Central Boulevard Towers in Shenton Way, and the restaurant boasts floor-to-ceiling windows and a massive 60-seater sheltered rooftop bar. Whet your palate with refreshing seafood appetisers (from $18) like blue fin tuna tartare or a classic seafood salad, or plates of grilled swordfish belly and octopus. Not a fan of ocean fare? The turf section of the menu offers flavoursome lamb T-bone chops and a bevy of homemade pastas (from $25). 

Its central location also makes it a great spot for weekday business lunches. Three-course sets start at $38 and are switched up every week. And if a new dinner date location is on your radar, the four-course dinner menu ($78) might just fit the bill.

Ann Siang Hill’s newest resident, Jungle, fits right into the trendy enclave. The Thai grill and bar casually sprouted up recently, and if you’ve been to any of Bangkok’s divey late-night watering holes, you’ll notice some similarities here. All eyes are on the open-fire kitchen serving up fire-kissed dishes, while all ears will be tuned into classic funk and soul beats in the background. 

The snappy one-pager of a menu means the kitchen’s pretty confident with what they’ve got, and you’ll find grilled dishes like the Southern style charcoal grilled chicken ($17) and lamb skewers ($15) taking centrestage. The former is the restaurant’s version of the traditional gai golae, while the skewers are slow-cooked over flames and generously topped with homemade red curry. Apart from the promising grill section, crowds are also loving the Southern crab yellow curry with wild rice shoots ($30), as well as the singular sweet dish on the menu – grilled banana cake drizzled with gula melaka caramel and topped with coconut ice cream ($14).

Get a slice of NYC in the +65 at this new pizzeria in River Valley. Despite the barrage of new pizza spots opening recently, this casual hole-in-a-wall is differentiating itself by serving no-nonsense New York style slices with a gritty, NY street vibe to boot – its ‘alfresco’ sitting area is literally by the roadside of a quiet alley. Unlike Neapolitan style pizzas, these pies come thinly crusted with a satisfying char and crunch. The dough undergoes 24 hours of bulk fermentation before the portion for each pizza is fermented individually again for 48 hours. It’s then smeared with a homemade tomato sauce containing garlic and basil. The lean menu sees four classic flavours – margherita, salami, triple cheese, and garlic mushroom, and you can get them whole or by the slice. And the best part? Bad Habits is open till late to cater to both the pre and post-drink crowd.

The best way to describe Ministry of Crab might be that it’s the Sri Lanka equivalent of what Jumbo or No Signboard Seafood means to Singaporeans. In other words, it’s the country’s unequivocal, go-to homegrown joint for all things seafood. Ministry of Crab is also one of the only two Sri Lankan restaurants to be featured on the coveted Asia’s 50 Best Restaurants list for 2022. And in early July, this beast of a restaurant will be making its Singapore debut at Dempsey Hill. 

Ministry of Crab is most known for serving fresh Sri Lankan mud crabs which can weigh anything from 500 grams to two kilogrammes, as well as giant freshwater prawns that range from 100 grams to more than half a kilogrammes. These can be prepared with a wide variety of methods, from baking to steaming, or with Sri Lankan curry or garlic chilli. While a full menu and prices for its Singapore outlet at Dempsey are not confirmed yet, diners can likely expect similar dishes as its Colombo flagship.

The latest big international F&B name landing in Singapore is none other than SushiSamba. The chain has a slew of existing outlets in major cities like London, Las Vegas, Dubai and more, its first Asian outpost is located on the 52nd floor of Capital Tower. The brand is known for its glamorous yet sophisticated interior design, with each location being distinctly different. And we expect no less from its upcoming Singapore outlet, which is decked out with lush greens, wooden arches, and plush vibrant orange upholstery.

As its name suggests, the restaurant whips up a vibrant mix of Japanese, Peruvian and Brazilian flavours. Dishes are made using quality ingredients thoughtfully sourced from across the globe, fresh seafood from Japan, as well as organic produce. Diners can look forward to signatures like Peruvian ceviche and sashimi, as well as a Singapore-exclusive item – the Samba Singapore roll. 

Estiatorio Milos, the stylish Greek outfit that started in Montreal in 1979 and has presence in nine locations worldwide, will mark its first foray into Asia with its opening at Marina Bay Sands. Seafood enthusiasts will marvel at the restaurant’s signature ‘fish market’, which sees an astounding bounty of fresh seafood flown in from the Mediterranean, all laid out on ice in front of your eyes. The restaurant’s got other quirks as well, such as gigantic pyramids made of the finest tomatoes, its choice of only using full-fat Greek yoghurt, and cocktails made with Greek produce like olives, lemons and seasonal fruits. Guests will also get to sample three ingredients sourced from Kythira, an obscure Greek island: sea salt, thyme honey, and extra virgin olive oil.

Korean chef Corey Lee is known for his flagship restaurant Benu in San Francisco which has three Michelin stars, making him the world’s first Korean chef with the accolade. This June, he will be collaborating with the Korean automobile conglomerate Hyundai to unveil his first restaurant in Southeast Asia, Na Oh. The farm-to-table will be housed in the new, futuristic Hyundai Motor Group Innovation Centre at Lakeside. It will tap on the building’s two-storey vertical smart farm that produces over 30kg of fresh produce daily. While a menu has not been released, Chef Lee has stated that Na Oh will be a “casual family restaurant”. Guests can expect exquisite and delicate hansik dishes executed with modern flair while drawing inspiration from traditional Korean cooking techniques.

Among the many renowned pizza establishments that have popped up recently, we have Il Clay Supper Club – the new Italian-Mediterranean outfit by acclaimed chef Ciro Sorrentino. It has bagged many awards, and most recently made it on the 50TOPpizza Italia Guide. Glitzy art deco meets modern chic in this restaurant, and its interiors are as vibrant as the plates it serves. Get started with the burnt roasted cabbage ($18) and coppa ham with puff bread ($25), before you wolf down slices of the bestselling Pizza Napoletana ($38) and Regina Margherita ($28). These pizzas (only available till 6pm) are crafted with 48-hour proofed dough to achieve a moist yet airy crust. Still hungry? The restaurant whips up a unique cajun oyster pasta ($32) with garlic, cocktail onion, and light cream that’s sure to satiate.

Singaporeans seem to be big fans of Japanese handrolls, but not so much of its price tag. At Toku Nori, the restaurant offers a set menu of five handrolls ($38) with the option to add on a flight of sake pairings ($18). Nom on lighter, cleaner-tasting seafood to start, before progressing to fattier cuts of sashimi, with premium ingredients like Hokkaido scallop with yuzu kosho, hamachi with nikiri glaze, and engawa with miso glaze. If you’re after a more luxurious experience, top up to enjoy the signature uni handroll ($32), adorned with caviar and gold leaf flakes; or go for the rich seared foie gras handroll ($16) brushed with a garlic soy glaze and a touch of spicy leek. On the cooked food section, Toku Nori offers twists on izakaya classics like the chicken ribs ($14) in place of the regular chicken karaage. The dish uses a specific cut of bone-in chicken thigh for a mix of textures, and comes topped with a sweet yaki sauce glaze.

Adding to the Italian restaurant counter, Fortuna Singapore – the Asian branch of the popular Sydney establishment – is set to debut this month. Dubbed Singapore’s first Sicilian-Neapolitan restaurant, the joint brings together renowned pizzaiolo Giorgio Sorce who’s ranked #87 worldwide, together with Chef Omar Tutino who trained under the Michelin-starred Masterchef Antonio Cannavacciuolo. Menu items to look forward to include the homemade spaghetti with mazzara king prawns ($38), cooked perfectly al-dente, topped with breadcrumbs, and doused with an addictive bisque. 

The pizzas here are fermented for 50 hours in-house, and all your quintessential Italian classics are represented, from Marinara (from $22), Margherita (from $23), Diavola (from $25) and the likes. And you simply can’t leave without trying the fried gambero and stracciata pizza ($38). The dough is gently fried and then cooked in the oven again to achieve an extra crunchy texture, before it’s topped off with shrimps, cheese, pesto, tomatoes, a cured egg yolk, and lemon zest.

Among the crowd of glamorous restaurant debuts, we have the humble Waroeng Anak Indo which quietly sprouted up in Haji Lane last month, and managed to rally a solid fan base in just a few weeks. The casual, friendly Indonesian street food joint blasts all-time favourite Indonesian hit songs while serving up warm, comforting bowls of mi bakso (an Indonesian noodle soup dish with beef meatballs) and bakmi (a wheat-based noodle dish). Regulars rave about the Bakso Anak Indo ($8) which comes with homemade beef broth, beef balls, bawang goreng and noodles; as well as the Bakmi Anak Indo ($8) which has mee kia topped with sweet soy chicken, bok choy and drizzled with garlic oil. Make sure to add to your chosen dish a dollop of the housemade sambal for a much-needed spicy kick.

Located in the new 1-Flowerhill establishment in Sentosa, Camille is a French-Japanese restaurant that oozes romance – it’s named after Monet’s lover and muse after all. Needless to say, it makes for an ideal date spot for a quiet evening away from prying eyes. The A5 Hokkaido beef and tuna akami tartar ($42) comes delicately plated with a tray of condiments such as grated wasabi and crispy puffed rice. And the restaurant puts a spin on the usual pan-fried foie gras ($32) by incorporating zesty passion fruit gel, simmered turnip, as well as genmaicha and kombu to the dish. For mains, opt for the white miso-glazed black cod ($48) which comes with tender asparagus and salted cod croquette; or the full blood wagyu flat iron ($62) that promises bold, deep flavours, complemented by a pleasant balsamic teriyaki and sweet confit banana shallot. 

South Korea’s largest craft beer and fried chicken chain – with over 370 outlets in Korea – sets foot in the Telok Ayer neighbourhood this year. The chain has garnered a steady following among craft beer lovers, and among their fans are Korean celebrities like the cast of Running Man and actor Kim Da Mi. Expect to see a range of seven craft beers exclusively produced in partnership with small-batch Korean breweries. These are all served from the tap and in the brand’s iconic beer glasses. There are also Singapore-exclusive beers like the Telok Hazy IPA ($15), Telok Pale Ale ($14), and the K-Ginseng Lager ($13). The restaurant will serve crowd-favourite dishes like its popular Angry Bird fried chicken (from $27.90) which comes in four flavours – spicy; sweet garlic with aged soy sauce; kimchi; as well as sweet and spicy corn flakes with garlic seasoning.

While there’s no shortage of Peranakan restaurants on our island, we’re always more than ready to welcome one more to the table. Nana Dolly’s menu is a spread of the owner’s family recipes, ranging from unmissable classics like Nonya chicken curry ($17) and sambal brinjal ($7), to innovative plates of laksa pasta ($10) and even an otak croffle ($15) topped with a sunny side up egg and sambal mayo. No meal here would be complete without ordering the signature mengkabao – succulent pork belly braised in a sweet and spicy tamarind sauce. You can choose between the sharing plate ($16), or opt for the individually portioned mengkabo don ($15.90) that comes with rice, achar, sambal egg and fish keropok. To complete the experience, wash it all down with an ice cold glass of ondeh ondeh latte ($7) infused with gula melaka.

Nook is a multi-storey restaurant and bar that just launched at Craid Road – but it could very well double up as a contemporary art gallery. The otherworldly space is gritty and industrial, mixed in with thrifted vintage furniture and artworks done by the brand’s in-house artist. On the first floor, try plates of modern European and Asian-inspired dishes, like the heirloom tomatoes and burrata ($24), which sees an interesting use of aromatic tarragon sorbet and quinoa puffs for added texture. The Aqina organic chicken ($42) with Koshihikari rice ($18) is the chef’s reinterpretation of chicken rice. The chicken is dry-aged for seven days for a greater depth of flavour, and the rice is topped with torched pieces of chicken cockscomb. The second floor of the establishment houses the cocktail bar Nowhere, which shakes up fresh tipples like Garden ($23) with Hendricks, apricot, elderflower, green apple, cucumber, mint and lime; and Chichi ($23) which mixes vodka with watermelon, coconut, pineapple and lime.

Alongside the launch of the Mercure Icon Singapore City Centre hotel, is the debut of La Table d’Emma, a sprawling 130-seater French restaurant within the establishment. And while French restaurants are a dime a dozen in Singapore, this one specialises in Alsatian cuisine from the Alsace region in northeastern France. Signatures include the tarte flambée or flammekueche – a traditional Alsatian flatbread covered with crème fraîche (from $20). The dish comes in four variations for sharing, with toppings like caramelised onions, sautéed mushrooms, fatty bacon, emmental cheese, and smoked salmon. Another must-try is the Bouchée à la Reine ($34) where delicate butterfly-shaped puff pastries are paired with veal, chicken and a creamy mushroom velouté.

The people behind Boeuf – the beef steakhouse serving dry-aged meats – now bring us Ducking Good at Geylang, their latest venture focusing exclusively on duck. Here, you’ll find duck dishes of all types whipped up with a variety of cooking techniques to show the versatility of the protein. Try traditional Asian duck dishes like herbal roast duck ($69), the restaurant’s signature braised duck ($69) or the signature salted duck ($69). Spoilt for choice? Get the triple ducking platter ($49) which features tasting portions of all the three. Other duck variations include claypot duck, braised duck, double-boiled duck soup, duck fat garlic rice, and deep-fried duck confit style.

Another exciting concept awaits at Craig Road. Nou Noodle Bar is a reimagination of diverse Asian flavours and cooking methods – fermentation, marinades, umami and spices – in the form of noodle dishes. Slurp up soulful bowls of noodles like the signature Nou Umami Noodles ($18) which are tossed in olive scallion sauce and topped with pickled jalapeno, tea marinated egg and doused with a koji fermented hot sauce. Give the cocktails a try as well – the head bartender is Bernadine Chan who used to be at Underdog Inn and Neon Pigeon. Try creative mixes like the Tomato Tomato ($24) – a savoury cocktail incorporating repurposed tomato brine from the kitchen into a unique twist on the dirty martini.

The folks behind the popular Siri House are back with Moxie, a modern Mediterranean restaurant inspired by the Mediterranean coast. The restaurant’s located at an unsuspecting location near the Singapore General Hospital, but is reminiscent of a beautiful, secluded beach house. In the spirit of communal dining, multiple sharing options are available, down to the mezzes. You’ll find a Moxie Dip Platter on every table (from $18). Served with pita or sourdough, graze on an assortment of dips like the black garlic hummus, brown butter roasted kabocha squash, whipped ricotta with sundried tomatoes and more. And for the mains, order a portion of the Umami Rice ($28), featuring a rich shellfish bisque swimming with clams, mussels, octopus and grilled tiger prawns. 

The Tiong Bahru neighbourhood welcomes its newest tenant to the iconic Moh Guan Terrace enclave – Dirty Supper. Run by chef-owner Peter Smit who was previously at Sago House, Adrift and Underdog Inn, the new joint marries Smit’s mastery of whole animal cooking and his love for the grill. Expect a modest and ever-evolving menu ranging from small to large plates, depending on the produce available that day.

Must-order snacks include the pig head nuggets ($16) with white anchovy, and the smoked mackerel ($18) which sits atop layers of addictive fried chicken terrine. As for large plates, go for the olive-brined lamb rump ($44) with caramelised cauliflower or the barbecue squid ($36) served with pork fat relish and pickled tomato. And if you’re spoilt for choice, the Dirty Feast menu ($88) is a fuss-free option that takes you through the kitchen’s best in one dinner sitting. The joint also runs a wallet-friendly drink menu, with tipples like the Wagyu Boulevardier ($18) that features wagyu fat-washed rye, and a delightful Apple Highball ($18) with scotch whisky, apple and lemon juice.

Gu:um brings Korean flavours to the table in Chef Louis Han’s newest contemporary grill concept. The joint is the casual offshoot of one-Michelin-starred Naeum, which is known for its contemporary Seoul cuisine. Take your pick between grilled beef, pork, lobsters and more, before choosing a homemade marinade to go with it. There’s even a fermented fish sauce marinade, which is reminiscent of the fish sauce that accompanies Jeju black pork barbecue. 

Veggies aren’t let off the hook here too – get your fibre in with flame-kissed grilled parsnips, vegetable skewers, and a corn cream and brioche dish. And if you’re up for something different, order the yukhwae jeon –  a Korean pancake topped with beef tartare – or the subsanjeok, a twist on the traditional Korean meat patty served with a side of sauerkraut.

This pizza joint has been around since 1870 and is one of the most popular pizzerias in Naples. It’s been touted by Gordon Ramsay as a must-visit for any pizza lover, and was even featured in the 2010 movie Eat Pray Love starring Julia Roberts. It will open its first Southeast Asian outpost at 8 Club Street, bringing along time-honoured Italian recipes and the signature pizza a ruota di carro or wagon wheel pizza to Singapore. This type of pizza is known to have a base dough that stretches over the plate underneath it. While the original store in Naples only offers two menu items – the pizza marinara and margherita, we can expect more classic Italian dishes and specialties on top of pizzas at the Singapore store.

Another popular ramen brand is set to open in town and it’s none other than the Tokyo-based ramen chain Mashi No Mashi, known to serve “the world’s first 100% wagyu ramen”. It’ll be the first and only restaurant in Singapore to serve wagyu tsukemen, a dry noodle dish with a dipping sauce. The chain also exclusively uses Ozaki wagyu – a type of premium black cattle raised in a small farm in Miyazaki prefecture.

Slurp up bowls of wagyujiro ramen, made with a 24-hour stewed Ozaki beef bone stock and eight-year barrel-aged soy sauce that adds a greater depth of flavour to the broth. Other items to look out for include the ever-popular wagyu gyozas with four different cuts of Ozaki beef, and the Wagyu Tsukemen Death which is a spicier version of the tsukemen. The chain will also debut a Singapore-exclusive item – a peppery bak kut teh ramen – inspired by the chef-founder’s love for the dish.

Beyond the Dough made waves when it recently opened in Arab Street, and the new 28-seater hole-in-the-wall is already seeing bookings months ahead despite having just launched. Tokyo-Neapolitan slices are the main draw here, with each pizza handcrafted with precision by master pizzaiolo Eddie Murakami. Murakami trained at Pizza Strada and Pizza Studio Tamaki in Tokyo – ranked 82 and 88 respectively on the Top Pizzas in the World list for 2023. 

The restaurant exclusively uses flour, salt, and water filters that are imported from Japan, olive oil from Italy, and adheres to a strict 30-hour proofing time, resulting in a perfectly fluffy and chewy pizza crust. You can’t go wrong with classics like the margherita ($30), but we highly recommend ordering the Singapore Rampage ($39) and the 5 Formaggi ($39). The former boasts a spicy sauce base made with over 100 prawns cooked for a day, while the latter is a decadent mix of five cheeses topped with honey – an absolute dream for cheese lovers.

Chef Desmond Fong from the popular omakase restaurant Sushi Yujo now presents a casual sushi-izakaya concept with aburi and charcoal grill specialties from $6.80. On the menu are a range of appetisers, sushi, maki, and skewers. Chef signatures include the salmon carpaccio ($16.80) featuring a homemade truffle sauce and truffle caviar, and the Shinrai Royal Maki ($23.80) – the restaurant’s signature torched salmon and tiger-prawn roll, brushed with a special miso sauce. And no izakaya joint would be complete without must-have items like tsukune ($6.80), chicken wing ($3.80) or scallop ($7.80) skewers. The restaurant also offers lunch sets starting from $16.80, with 10 different mains to choose from, including crowd-pleasers like the bara chirashi don and salmon mentaiko don.

Thai food remains popular as ever in our food scene, and Fi puts a modern, wood-fired spin to the age-old cuisine. A double-ventilated charcoal oven with bicho-tan coal and lychee wood is the pride of the kitchen, and most dishes are prepared and coaxed over flames. Nestled in the quiet residential enclave of Robertson Walk, the restaurant dishes out elevated versions of street food like moo ping ($42). Bone-in ribs are marinated in a special blend of spices, slow-cooked and finished off in the charcoal oven to achieve a satisfying char and smokiness. The grilled French poulet ($28) is similarly marinated and grilled, before serving with chicken liver jaew for an extra layer of savouriness.

Fans of the popular Kamome Bakery which sells out daily at its Paragon outlet now can get fresh, quality bakes at its newly opened Bukit Timah store. Founded in 2019 by Chinami Date, a Japanese baker, the bakery incorporates air-flown ingredients from Japan in all its bakes and cakes. The new Bukit Timah outlet is also furnished with a large seating area for diners to grab a quick breakfast or mid-afternoon bite. Shelves are lined with classics like the toasted red bean and butter buns ($3.20), milk cream buns ($3.40) filled with fresh cream, hot dog buns ($5.50), and the signature Kamome Toast ($3.80). The bakery also makes fruit sandwiches ($5.40) which comes with generous portions of fresh fruit like strawberries or mangoes, and heaps of fresh cream.

Air is Dempsey Hill’s newest tenant, occupying a massive 40,000 square feet of space. The compound is home to a two-storey restaurant, an expansive lawn area, a research and development space, and even its own working garden with fresh produce. The brainchild of renowned chefs Matthew Orlando and Will Goldfarb from Noma and Room4Desserts respectively, the restaurant plates up contemporary Southeast Asian and European dishes with freshly farmed ingredients from its edible garden. 

With food, Orlando insists that deliciousness and accessibility is key, and sustainability comes closely after. Which is why you can get a five-course Chef’s Choice meal with desserts at a relatively reasonable price of $88 per person. The fermented cassava flatbread is a great starter, and comes with a generous serving of savoury whipped mushroom XO butter for you to lather onto the slices. Be expectant for the crispy oyster mushrooms too – the batter is light and airy, giving way to firm, fleshy mushrooms beneath. As Air opens up in phases, there are plans for the lawn to become a picnic space, where diners can grab picnic baskets from the restaurant and order food items from the lawn menu.

African restaurants in Singapore are unfortunately still few and far between, so the opening of Tamba – the new West African joint in Duxton Hill – is much deserving of celebration. The owner Kurt Wagner is also the man behind the popular Kafe Utu, Singapore’s first African café-restaurant. You can expect the same air of homecoming and warmth at Tamba, with interiors decked out in rustic decor and thoughtful details. But unlike Kafe Utu’s menu which takes inspiration from across the entire continent, Tamba shines the spotlight on West African food. Take your pick between Jollof rice with sofrito, sakura chicken and smoked pork belly; the Tapalapa bread with goat’s milk ricotta, smoked honey and bacon butter; or Suya – a grilled Angus tenderloin skewer with kachumbari and smoked kuli kuli. 

The drinks menu is equally exciting, comprising 60 percent African spirits. Award-winning bartender Joma Rivera takes the stage here, shaking up imaginative cocktails like the savoury tomato-based Dry Boney, and the clarified milk cocktail Vita which features cacao butter and fat-washed Mhoba rum from South Africa.

Kick back at this grungy joint straight out of Berlin. We’re talking graffiti-ed walls, metro motifs, and solid grub to boot. The co-founders wanted to replicate the chill, understated vibe that Berlin embodies, as well as its history of immigration – so don’t be surprised to see a fusion of Berlin staples with Asian and Middle-Eastern touches. The currywurst ($18) is simply a must-try – it’s a pork sausage served with curry ketchup, kewpie mayo and fries. You can also take your pick between seven döner kebabs, with the 1972 Berlin Original ($18) featuring rotisserie chicken being the most classic of them all. And of course, no German meal would be complete with a pint or two. Berlin65 imports craft beer from BRLO, brewed right in the heart of Kreuzberg.

We’ve been seeing lots of new openings in Holland Village recently, but Frankie & Fern’s is located at a quieter side of the area. The new hidden rooftop café-terrace is at Holland Road Shopping Centre, and to get there, you’ll have to take the lift beside UOB up to the fourth floor. Once you arrive, you’ll be greeted with beautiful Scandinavian-inspired interiors, and a homey, inviting space flooded with natural light. 

The menu offers typical brunch fare like avo toast, granola and acai bowls, a big breakfast and the likes – alongside coffee. But there are also more unique offerings like the roasted short rib toast ($22) with provolone, chimichurri, and chilli-pickled cucumbers; and housemade green tea mint kombucha ($9). A kids’ play area out on the terrace is also in the works, making it an ideal spot to while away a weekend afternoon, since the young ones would be kept sufficiently entertained for some time.

Adding to Marina Bay Sands’ restaurant hall of fame is Maison Boulud – the restaurant’s second outlet after its Montreal flagship. Internationally acclaimed chef-restaurateur Daniel Boulud is most known for his two-Michelin-star namesake restaurant Daniel in New York, but at Maison Boulud, he aims to bring soulful French food to the table. Executive Chef Rémy Carmignani executes Boulud’s vision in creations like the lobster pastilla ($78) – succulent lobster encrusted in a crisp pastilla pillow and served with confit fennel, as well as the seafood salad ($26) with seasonal ingredients tossed in an anchovy garlic dressing. 

The restaurant takes over Db Bistro & Oyster Bar – Boulud’s previous MBS concept which closed to give way to Maison Boulud – but some of Db’s offerings will remain. These include the signature seafood platter (from $135) with oysters, Maine lobsters, crabs, and more. The crowd-favourite Original Db Burger will also be available on the alfresco menu.

Fat Prince is gone, and in its place, The Dandy Collection debuts The Prince. Arabian cuisine with a contemporary twist is the focus here, inspired by the concept of ‘karam’ or the spirit of generosity in Arab culture. Fittingly, the Karam menu ($75 per person) presents a communal dining experience, including a sharing mezze platter, soup, mains, and dessert. 

A dazzling array of nine dishes is served as part of the mezze platter – think cashew hummus and pumpkin walnut baba ganoush among other decadent spreads and sides. And before the mains are rolled out, the Lobster Shorbat Addas is served – a fragrant lobster soup with spices and lentils. Then, feast on the lamb loin skewer, which is flambéed by the table, or the whole Mediterranean Seabass for two, which is deboned, tangerine and sumac-crusted and served with a zingy zaatar yoghurt. The karak tea served with fig earl grey ice cream should round things off nicely. 

Michelin-starred chef Andrew Walsh behind the illustrious Cure is now the Culinary Director at Kee’s – the newest addition to the luxury heritage hotel 21 Carpenter. The building dates back to 1936 where it was once a remittance house for migrants. At Kee’s, modern European fare meets Pan-Asian influences, paying homage to the history of the site. Start with fresh and clean flavours in the tuna tartare with a Vietnamese coconut dressing, before diving into heavier mains the Japanese red seabream that’s doused with a fragrant green curry emulsion and served alongside coconut rice. 

The drinks programme is equally impressive. Carefully designed craft cocktails tell the history of the area, featuring spices and fruits that were once sold by peddlers along Carpenter street in the 1930s. Standouts include the Spice & Sips, which is a blend of Los Arcos agave spirit and passionfruit; as well as the Calamansi Melange, which uses Canerock spiced rum, calamansi and candied winter melon to achieve a sweet but zesty flavour.

Ammakase fuses the concept of omakase with the tradition of mothers (amma in Tamil) passing down their most prized recipes to the next generation. Indian dishes are the highlight here, but the techniques used to prepare them are borderless, taking inspiration from Japan, France, Italy, Korean and other Asian cuisines. There’s no menu, so expect things to be switched up by the day according to Executive Chef Abhijit Saha’s recommendations and the seasonal produce that the restaurant receives from local farms. Opt for a four course lunch menu ($79), a six course all-day menu ($139), or go all out with the eight course ($189) menu for a more comprehensive experience. We hear that they shake up an excellent masala gin cocktail as well.

Singaporeans can’t get enough of Bangkok, and the folks behind Fourgather know it. The restaurant is Amoy Hotel’s newest tenant, boasting a vibey, eclectic space and modern Thai street food. During the day, it offers reasonably priced lunch sets like the Khao Khai Jiao or omelette with rice ($9.90), and the classic basil pork or chicken rice with scrambled egg ($12.90). But if you’ve more time to spare, we recommend heading down with friends so you can share the Fried Fish Miang ($44.90) – featuring deep fried fish chunks with an assortment of herbs and vegetables. Other interesting options include the lesser seen Thai watermelon salad ($16.90) or the tangy but addictive Gaeng Som ($20.90) – Thai assam tamarind soup. The Fourgather Matchstick Wings ($11.90) also makes for a great snack while knocking back some beers.

Another Indian restaurant joins the roundup this month, and this one’s Bombay Brasserie – an iconic restaurant chain from India with outlets in London, Cape Town and Dubai. Bombay and Indian cuisine is served with the backdrop of an elegant Parisian-inspired brasserie, hence the name. Signature dishes include the Chatka Crab Legs ($60) served with a coriander chilli butter glaze, and the ever-popular butter chicken ($40). But turn your eyes to the chaat section of the menu – it presents refreshing takes on chaat, which are savoury snacks from roadside stalls or food carts in India. Try the avocado and salmon papdi chaat ($29) out for size. The Tandoor section is also unskippable and features an array of crabs, prawns, salmon and chicken that are fired up in the restaurant’s clay oven, all accompanied either with mint chutney or other pairing sauces.

Roia at the E.J.H Corner House of Singapore Botanic Gardens marks Chef Priyam Chatterjee’s first foray into Singapore. French and botanical influences are strong here, explained by Chef Priyam’s background in French fine dining and the restaurant’s iconic locale. The six ($188) and eight ($288) course menus include artistic creations like Corner’s Flowers, which sees the rare appearance of Japanese Ginpo fish, along with smoked almond, beetroot extraction and yuzu calamansi. Meanwhile, the dish Fungi and Corner shifts the spotlight to seasonal mushrooms, which sit atop a bed of potato rosti and a warm mushroom velouté. Vibrant, fresh, and tinged with a playful elegance characteristic of Chef Priyam, a meal at Roia will leave you with a newfound appreciation for the beauty of the gardens. 

The opening of Cote Korean Steakhouse in COMO Orchard generated much buzz around town when it was first announced – no surprise as the restaurant is the first and only Korean steakhouse with a Michelin star. The Singapore outlet is also the first international outpost of the American-based joint. Conceived in New York, Cote elevates the traditional Korean barbeque experience with elements from classic American steakhouses, using the highest grade of USDA Prime and American wagyu beef to pair with refreshing banchan. But it doesn’t just stop at the food – Cote is clearly out to set diners up for a night of revelry. The restaurant boasts a jungle-themed bar at the entrance, a music room with a stage for performances, and even a cigar lounge which projects noir films.  

Word on the street is that a new Hong Kong bar concept just launched in the heart of Jalan Besar. As you step into Cha Chaan Teng, the moody and enigmatic interiors will transport you right into the set of a Wong Kar Wai film. The main draw is Hong Kong cuisine done with a twist and in the style of tapas. Expect to see wu tau you ($8.90), a savoury yam cake dish presented as fries and dusted with chilli powder, and har cheong tin gai ($13.90) made with frog legs instead of chicken. Drinks here are named after famous characters and movies from Hong Kong’s golden age of cinema. Take Mo Wan ($25) for example. Named after Tony Leung’s character from ‘In the Mood for Love’, the cocktail is served warm, infused with herbaceous notes and topped with tea egg air foam. 

Old-timers will know the 1920s heritage warehouse on Jiak Kim Street as the former home of Zouk. The building has since been transformed into an elegant fine dining establishment – Jiak Kim House, which presents Modern Asian and Southeast Asian flavours with a tinge of history, as a nod to its storied past. The Tingkat of Memories ($36) is ideal for sharing and features light bites like herbed crab cake, lamb goulash croquette, otak otak made with Spanish mackerel and a chilli crab pie tee. And to go with it, sip on Sips Of The Silk Road ($26), a mezcal and whisky infusion paired with spiced bitters, ginger liqueur and kaffir lime. For previous Zouk regulars, we can imagine how a visit to Jiak Kim House might be as disorienting as it is fascinating – an unforgettable experience either way.

Adding to Singapore’s already strong arsenal of Japanese restaurants, Ginkyo by Kinki – by the same folks behind Kinki at the Customs House – is the newest to hit the scene at One Holland Village. Inspired by the Japanese Ginkgo Festival where crowds gather to admire stunning autumn foliage, Ginkyo exudes a similar beauty both in its ambience and food. Small plates and yakitori sticks are available, but exclusive to the restaurant are the Ginkyo Crispies (from $14), which see delicate rice crispies topped with luxurious ingredients from uni and caviar, to tuna belly, foie gras and scallops. Lunch sets are also available, such as the Ginkyo sashimi set ($40) which includes a chef’s selection of 10 pieces of seasonal fish fresh from Tokyo’s Toyosu Market.

An offshoot concept of the popular steakhouse Bedrock Bar & Grill launches at One Holland Village, and this one’s called Fireplace. The restaurant prides itself on its use of an open wood fire grill that allows the original flavours of its produce to shine. Feast on the 8 hours wood-fired roasted whole lamb ($42) or the 6 hours wood-fired crispy pork (from $35), which come with a medley of sauces like smoked apple ketchup, chimichurri, green chilli relish and pommery mustard. Another unique offering: the bone marrow toast ($28), which sees a rich and fatty bone marrow spread paired with caramelised onions, parsley, capers and pickled shallots for a splash of acidity. Vegetarian options are also aplenty at this meathouse: the smoky coal-roasted sweet potatoes ($12) and spicy brussels sprouts ($14) are some good choices for sharing.

A Wall Street style bistro opens in Singapore’s very own ‘Wall Street’. Market Bistro at Marina Bay Financial Centre is the CBD’s new gem, launched by the same team behind successful concepts like Meadesmoore, Fat Belly (FBG) and Elixir Coffee and Wine. Two distinct menus are available: the takeaway ASAP Lunch menu for time-strapped hustlers, or the all-day dine-in menu for those with more time to spare (currently only available after 4pm). The takeaway lunch menu covers all grounds with a wide selection of proteins for various diets. Fish options include the battered cod ($17) and Scandinavian salmon ($15), the grass-fed steak ($18) and 40 Garlic Roasted Chicken ($14) for meat lovers, and not forgetting the vegetarians, who can opt for the jackfruit shish kebab ($12) or the Big A** Falafel ($10).

Some might scoff at the idea of a meatless omakase, but the opening of Ki Su is a big win for vegetarians and vegetable lovers alike who now have the opportunity to savour the art and experience of omakase without any restrictions. The restaurant is the latest concept by the people behind Joie by Dozo. Inspired by shojin ryori, which is a traditional style of cooking practised by Buddhist monks in Japan, Ki Su’s plant-based menus feature both refreshing and rich flavours as well as diverse textures to keep things interesting. Look out for the Air Flown Tonburi Caviar which is spotlighted in the appetiser – a vegan delicacy consumed in Japan’s Akita Prefecture which is reminiscent of fish caviar. The lunch ($88) and dinner ($168) sets come with eight and ten courses respectively, all with a strong focus on dishes that are healthy and nourishing.

Another wildly popular restaurant makes Singapore home for its first international outpost – Moss Cross Tokyo. Hailing from Japan, the restaurant specialises in shokado omakase, which see small, delicately plated dishes arranged around a picture-pleasing wooden box, each focusing on a particular seasonal ingredient. Highlights include the Hyogo oyster doused in camembert mousse, milk foam and served with caviar and kombu, as well as the indulgent Kyoto wagyu sushi paired with uni and truffle shoyu. The structured presentation of food encourages a more mindful and intentional eating experience where diners can savour the quality and freshness of each dish. Lunch omakase courses are available at $68 and $80 options, while dinner menus are priced at $128 or $150.

Acclaimed Australian chef-restaurateur Josh Niland of Saint Peter restaurant and Fish Butchery in Sydney has brought a slice of his artistry to our sunny shores with the launch of Fysh, located at the Singapore Edition hotel. A pioneer of whole fish cookery, chef Niland is renowned for championing the scale-to-fin culinary philosophy, where he uses all parts of the fish in his cooking, ensuring there is minimal to zero wastage. His first overseas restaurant outside Australia, Fysh stays true to his sustainable steakhouse-inspired seafood concept, offering ethically sourced seafood and fish creations cooked over a charcoal Josper grill. 

Notable highlights to try include the popular cheeseburger, where a Mooloolaba yellowfin tuna replaces the traditional beef patty; the 15-day 400g dry-aged Mooloolaba yellowfin tuna ribeye; and the Fysh egg tart comprising trout roe, crème fraiche and chives. Save some space for desserts – the Valrhona chocolate macaron with yellowfin tuna eye ice cream promises a surprising end to your meal.

Joining the growing list of stellar fine-dining restaurants along Keong Saik is Hevel, helmed by chef-owner Stefan Liau. The renowned chef is no stranger to the scene – he most recently held the position of head chef at Mandala Club, which brought culinary powerhouses like Yoshihiro Narisawa, Gaggan Anand and Manish Mehrotra to Singapore. Prior to his stint at Mandala Club, Liau cut his teeth at a handful of Michelin-starred restaurants like Cure by Andrew Walsh, Terra in Tokyo, Japan, and Spoon by Alain Ducasse in Hong Kong.

Hevel marks his debut as a restaurateur and is inspired by his upbringing and experience leading some of the region’s most celebrated kitchens. The food, rooted in European techniques but drawing inspiration from around the world, is designed to offer a refined communal dining experience. Setting the tone for the meal is a trio of snacks: orange doughnuts crowned with caviar and smoked crème fraiche, maguro tuna choux topped with bonito and nasturtium, and a crispy chicken liver parfait perfumed with granny smith apples and sherry wine vinegar.

The small plates continue to excite, featuring artfully plated dishes that offer a delightful combination of flavours and textures. Highlights include the mackerel with passionfruit and the potato hash layered with pickled leek.  For mains, diners can pick from a selection of meats like the porcini-rubbed pork presa, grilled short rib, and duck with roasted barley.

Adventurous diners seeking new culinary experiences in the new year should definitely bookmark this spot along Mohamed Sultan Road. Helmed by head chef Saumya Prakash, who trained under acclaimed chef Dave Pynt at the Waldorf Astoria at Ithaafushi Maldives, The Curry Club Signature is a casual-fine dining restaurant serving Indian cuisine prepared with a modern and creative flair. Think dishes like smoked frog leg biryani served with beetroot raita; pork sandos done vindaloo style; and “puri bombs”, a twist on the classic Indian street food stuffed with avocado relish and garnished with pickled cucumber. Other notable offerings include the stuffed squid curry served with mango apple salad and blue pea rice, as well as the Josper-roasted lamb chop biryani.

For a taste of authentic Sri Lankan cuisine, visit Kunthaville, a new Ceylonese restaurant and tea room situated in a charming two-story shophouse along Veerasamy Road. Incepted by chef-owner Kuntha Chelvanathan, the establishment serves up vegan Sri Lankan fare prepared with imported Sri Lankan ingredients like cinnamon, spice mixes and Sri Lankan rice. If you want to learn more about Sri Lankan cuisine, feel free to ask Kuntha or one of the waitstaff – they will be more than happy to explain while you dig into the deftly prepared dishes. Must order dishes include the spicy beetroot cutlets, the curry leaf coconut rice with jackfruit curry and mango chutney, and the gundappam or fat appam, comprising fermented rice treats served with roasted coconut chambal and a drizzle of coconut milk. End off a hearty meal with sweet treats like vegan brownies paired with freshly brewed tea made with tea leaves grown on her family’s tea plantations in Sri Lanka.

Opened by homegrown F&B company Ebb & Flow, who is also behind award-winning restaurants like Sommer and Willow, Tribal is a modern Asian grill located within Mondrian Singapore Duxton. Led by executive chef Keith Wan, the 58-seater establishment shines the spotlight on wood-fired cooking and familiar Asian flavours. To start, order a few items from the small plates section of the menu to share, especially the yellowtail umai, featuring fresh sashimi tossed in a bright Sarawakian inspired dressing of lime, chilli, garlic and kaffir lime. Alternatively, the bincho scallops – gently seared then placed atop smoked buttermilk with homemade XO sauce, basil oil and pear – is sure to whet your appetite. 

To fill up, the meats are a must-try. The pure black dry-aged OP rib boasts a nutty aroma and intense flavours, while the satsuma striploin features exquisite melt-in-the-mouth marbling. While the meats are a high point, the star of the menu is easily the sharing rice pots, available in three variants: wild mushroom, Wagyu and seafood. All three options come with a nasi ulam base that mixes fluffy Thai Jasmine rice with fresh aromatic vegetables and herbs. Made to order and simmered in a cast iron pot, each pot will require 30 minutes cooking time, with portions that could satiate up to three pax just on its own.