Hunting for new restaurants and menus in Singapore’s vibrant F&B scene? Discover the latest culinary sensations and exciting menu launches in Singapore. From new menus to trendy hotspots, our curated list will help you find your next favourite dining destination in Singapore. Whether you're a seasoned foodie or simply exploring Singapore's food scene, our dining guide includes Michelin-starred restaurants and beyond.
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The Best New Restaurants and Menus in January 2025
The best new restaurants and menus: Lunar New Year delights, Japanese and Korean classics, and ambitious modern dining concepts to start the year with
January comes, and with it a new wave of festive menus, innovative restaurant concepts, and dining trends to set the tone for the rest of the year. For 2025, we predict smaller plates, more farm-to-table and eco-friendly menus– though shark’s fin remains on our Lunar New Year dinner tables– and immersive dining experiences. Many of the restaurants we’ve had our eye on this month provide exactly that: they are little guided tours into the sizzling heart of Itaewon, bustling kitchens of Kowloon City, or a log cabin in the Alps, whichever you prefer.
We’ve got no shortage of East Asian food on this month’s list, if you’re in the mood for it with Lunar New Year on the way– give your yearly yusheng a Korean makeover, or stop by a Japanese-American steakhouse with stunning views of the city.
If sit-down restaurants aren’t quite your thing, check out our guide to things to do in Singapore this month– there’s plenty of Lunar New Year-themed food and craft fairs to explore.
Golden Peony – Nostalgic Cantonese Cuisine With a Modern Touch
Golden Peony at the Conrad Centennial has been a mainstay of Chinese dining in Singapore for nearly three decades, masterfully combining Cantonese culinary traditions and modern techniques. From dim sum to roasts and seafood, this Michelin Guide-indicated restaurant offers the finest of Hong Kong-style Cantonese dining, breathing modernity into long-forgotten recipes.
We sampled the Lunar New Year set menus, a luxurious spread of the best of Golden Peony: a standout on the menu was the signature Roasted Suckling Pig, filled with glutinous rice, abalone, sea cucumber and fish maw. The skin was crispy and juicy, the glutinous rice was sticky but maintained a fluffy, fall-apart texture, and the dish was steeped with a savoury, seafood-like aroma. Also worth a mention, the Lobster Combination was a sampler of two cooked lobster varieties: one stir-fried with Chinese celery till chewy and tender and topped with black truffle, and one delicately steamed with egg white and Chinese wine broth and topped with Oscietra caviar. There was a lot of caviar on this menu, true to Golden Peony’s mission of creating Cantonese cuisine with a nostalgic Western fine-dining touch: we had an appetiser of chilled lobster with Japanese vermicelli in soy milk lobster broth, topped with Oscietra caviar, served in a martini glass like a prawn cocktail.
Exclusively for the Lunar New Year, our meal at Golden Peony ended with a seasonal sweet treat– the Homemade Nian Gao with Sweet Potato and Yam was a light, fluffy, deep-fried piece of doughy celebration.
Golden Peony. 2 Temasek Boulevard Level 3, Singapore 050335. To reserve a table, visit here.
Bottega di Carna – Seasonal Delights at a Meat-Dedicated Italian Restaurant
Believe it or not, Bottega di Carna at the Mondrian Duxton Singapore is hosting Lunar New Year celebrations. The restaurant, headed by Tuscan celebrity butcher Dario Cecchini, has a unique “nose-to-tail” approach to meat, reflected in its many meat dishes that honour the versatility of various cuts. The restaurant revealed a new a-la-carte menu late last year, featuring rustic Tuscan classics like an olive oil-infused steak tartare, oxtail agnolotti in buttery broth, and the famous Bistecca alla Florentina. Now, on top of these, you can order yusheng– the Italians approve.
Bottega di Carna’s yusheng comprises zucchini, mandarin orange slices, crispy fish skin and carrots, along with daikon, pomelo and salmon sashimi– classic yusheng ingredients given an Italian flair with a drizzling of Amalfi lemon honey plum sauce. If you wish, you may add seafood, which Bottega di Carna does very well– remember the Polpo Alla Griglia, Spanish octopus with red pepper, from the a-la-carte menu? – like scallop sashimi, lobster, or caviar.
Wait just a little longer, and you’ll be able to savour the restaurant’s Valentine’s Day set dinner menu, featuring luscious seafood like Hokkaido scallops, Sicilian red prawns, the finest meat cuts like Australian wagyu striploin, and specially-crafted strawberry desserts.
Bottega di Carna. 16A Duxton Hill, Singapore 089970. Visit here for reservations.
Ensō – Japanese Artistry in a Modern Steakhouse
Ensō, a modern steakhouse which merges Japanese culinary precision and pure flavour with the hearty decadence of a New York steakhouse, has opened its doors in one of Singapore’s most ambitious high-rise dining and lifestyle destinations, C.O.T.U (Centre of the Universe). Located atop CapitaGreen, it joins as one of five unique luxury dining concepts with a panoramic view of Marina Bay. Helmed by Alex Cracium, who has trained under legends such as Seiji Yamamoto and Gordon Ramsay, Ensō is his love letter to both cultures and their unique culinary traditions.
Highlights of the restaurant include the Wagyu Beef Tartare, with Bass Strait and Stone Axe tenderloin and aged mirin, ikura and truffle; and the Charcoal Roasted Bone Marrow, served with tamarind and toasted sourdough and glazed with serrano chili. The Panko Crusted Bone-In Veal Cutlet, is prepared tableside and topped with a slow-cooked egg, mushrooms, chives and truffle burnt butter. As you may be able to tell, this menu is truffle-heavy, which infuses dishes with the Japanese-perfected, earthy flavour of umami: a juicy half-chicken, coal-roasted and prepared with vin jaune and mustard leaves, is also served with a generous helping of truffle.
Of course, the steaks are excellent, but the potato nigiri stands out as a curiously excellent dish on the menu: available in botan ebi, beef tartare, uni or akami and chutoro, it consists of thinly, expertly sliced potato balanced with your topping of choice. The uni variation, a simple combination of potato and seasoned sea urchin, was umami heaven. Wine pairings are highly recommended, but the range of cocktails is particularly impressive: the Whenever/Whatever Gimlet, made with your spirit of choice, is made with house citrus cordial and a splash of dry sherry.
Ensō is located at Capital Green, Level 38 & 39 138 Market Street Singapore 048946– reservations are highly encouraged here.
Coucou - Alpine Charm with Hearty Swiss Classics
Missing a winter holiday? Tucked in one of our favourite enclaves of Duxton Hill, Coucou has unveiled a refreshed look and expanded menu just in time for the festive season. Rich red tones now dominate the interiors, replacing cooler shades and creating a warm, inviting atmosphere. Whimsical prints of Zermatt’s cable cars and gondolas bring the Swiss mountains to life, while a handcrafted wooden chandelier, with its antler-like curves, adds a touch of alpine grandeur.
The updated menu stays true to Swiss culinary traditions, offering a mix of hearty classics and exciting new additions. Start with the signature Malakoff Coucou, a golden dome of deep-fried Gruyère cheese, both crunchy and molten. Next, the La Fameuse Salade Coucou feels like a usual curly salad but add the delicious Grand Père' dressing and you might have a favourite!
A must-try is the tableside treat –the Tartare de Bœuf Préparé à Table that combines Swiss Sbrinz cheese and arugula for an elegant finish. Spice it up or tone it down with a variety of condiments based on your preference.
And of course, no Swiss experience would be complete without the Original Fondue, that brings families and friends together! A sumptuous mix of Gruyère AOP & Vacherin Fribourgeois AOP mixed in a traditional pot and served with bread.
For the main course, the Sea Bass in Saffron Sauce is delicately balanced with flavours of the season, while the Rosti comes with a range of toppings, from plain to bacon, veal and cheese-loaded versions.
Sweet endings at Coucou are made for sharing. We enjoyed the Crème Brûlée XL au Toblerone with its crunchy top and generous portion size - decadent enough to hit that sweet spot without feeling overwhelming.
Visit Coucou for a memorable dining experience for the family that blends tradition, comfort, and with a playful nod to Swiss culture. Needless to say, a walk after is highly recommended!
Coucou Singapore. 9 Craig Road. Singapore 089669. Reservations can be made at (+65) 62260060, or by email at [email protected].
Ya Ge – Contemporary Chinese Dining for Lunar New Year
If you’d like to start planning for the Lunar New Year early, Ya Ge at the Orchid Hotel is set to reveal its festive menu, “A Springtime Feast of Togetherness”, in celebration of the Year of the Snake. With its airy, inviting atmosphere, Ya Ge, a modern Chinese restaurant that serves up dim sum and Asian classics flecked with Western cooking influences, is perfect for relaxed family gatherings overlooking the bustle of Tanjong Pagar. For the season, the restaurant has put together nine thoughtfully curated set menus, ranging from six to eight courses per menu and for up to ten diners.
The very first course of the meal is the Crispy Golden Eel and Yellowtail Yu Sheng, a bright, tangy regional Lunar New Year tradition that includes savoury yellowtail, finely shredded carrots, radish and ginger, and crispy eel skin tossed in a house-made passionfruit kumquat dressing. Arranged to form the shape of a snake, it’s topped with a final, unusual ingredient: koi-shaped mango puddings, which are mixed into the dish.
The comforting Double-Boiled Superior Soup with Whole Chicken and Shark’s Fin in Pig’s Maw, complicated as it sounds, is an elegant, savoury dish of clear herbal chicken broth and razor-thin shark’s fin slices. The Smoked Herb-Infused Irish “Pipa” Duck, dry-aged for 168 hours and marinated for 24 hours in a blend of Western and Chinese spices, has a crispy, red-glazed skin and tender meat tempered by just the right amount of duck fat. There’s also the Stir-Fried Australian Lobster with White Asparagus, Hokkaido Milk, Truffle Oil and Pine Nuts, which comes to the table blanketed in dry ice smoke, and is a celebration of textures and flavours between creamy milk sauce, springy lobster, and lightly earthy truffle oil.
Ya Ge’s Lunar New Year menu is available for dine-in from 13 January to 12 February 2025. The restaurant is located at the Orchid Hotel, 1 Tras Link, Level 3 Singapore 078867– reserve a table here.
DIMPLE – Hong Kong-Inspired Hidden Craft Cocktail Bar
The next time you’re in Bugis, take a closer look at the nondescript doors of the Hotel NuVe Heritage at 13 Purvis Street. You’re looking at one of the best Asian-inspired cocktail bars on this side of the island. DIMPLE, an intimate craft cocktail bar which takes its inspiration from the flavours of modern Hong Kong, is tucked in front of the hotel lobby, in a dimly-lit, polished space that’s designed for conversation.
Cocktails on the menu are divided into three categories, by the Chinese principle they’re associated with: “love”, “harmony”, and “abundance”, and range from mild to very, very strong. Each cocktail is created with a focus on fresh, seasonal fruit, along with the symbolism of said fruit: the Lychee Sour, for instance, is delicate and sweet to fit the lychee’s status as the Chinese “fruit of romance”. They’re also elegantly composed: the Passionfruit Martini is topped with a perfect, rose-like crown of foam.
The Mango Spicy Margarita, made with bird’s eye chili, Dom Ramon Reposado and house-made salted caramel, comes with a little glass of mango and lime sorbet, also house-made, to complement the spice of the cocktail. Many items on the menu are composed this way: in two steps to enhance the experience of a single cocktail. The Peach Godfather, served in a traditional blue-and-white Chinese porcelain cup, is topped with a bed of thick foam to mix into the drink, as it evolves from strong and herbal to soft and pastry-like, with a festive touch from the amaretto. The Hazelnut Old-Fashioned, probably our favourite cocktail of the lot, is rich and decadent with hazelnut-infused Michter’s Bourbon, Oloroso Sherry Chocolate Bitters, and topped with a house-made chocolate truffle that crumbles to the touch.
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