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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Best New Restaurants and Menus in Singapore: November 2024
Kunthaville – Celebrated, Authentic Ceylonese Vegetarian Dining Destination
Modelled after a Ceylonese tea plantation with its arched roofs and tiled floors, Kunthaville is meticulously designed to the smallest detail, reflecting the dedication of founder and chef-owner Kuntha Chelvanathan and her team to bring Ceylon to Singapore. To celebrate the restaurant’s first anniversary, Kunthaville has revealed a new ten-course degustation menu (S$128/person), prepared with spices sourced from the restaurant’s own plantations in Ingiriya, to take diners on a culinary tour of Sri Lanka.
The beginning palate cleanser, the Melaku Rasam, is a traditional Sri Lankan broth packed with a refreshing blend of spices: tangy tamarind, sharp black pepper, and warming cumin. A selection of Paan Rotis are topped with Kunthaville’s house chutneys, crafted in a range of exotic flavours like amberella, rose apple, and pineapple. The invigorating breakfast dish Kiribath– coconut milk rice with layers of Cheeni Chambal (spiced caramelised onions) and Katta Chambal (an earthy blend of dried red chilies, onions and a splash of lime juice) – is topped with mango coconut sauce. Delicate, lace-like string hoppers are layered with two kinds of coconut chambal and served with creamy poricha sothi gravy. Finally, the beloved Appam, warm and spongy, is served with mellow jaggery syrup and coconut milk.
Tucked away on Veerasamy Road in Little India, Kunthaville is a perfect– and fully vegetarian– choice for fine dining that takes you far away. What’s better– for an additional S$28/person, you can savour the best of Kunthaville’s own plantations in a set of fine teas paired to your dining experience: the pure Silver Tips White tea, fragrant Snow White Jasmine tea, golden Midnight Vanilla tea, and refreshingly tart Nuwara Eliya Iced Lemon Tea.
Make a reservation at Kunthaville here or call (+65) 9772 5069.
1939 – Hip Music-Inspired Dining and Cocktails
The former Potato Head Singapore has gotten a facelift: it’s now 1939, a restaurant-and-bar concept spanning a four-storey shophouse in the historic Keong Saik district. Furnished with lively decor and hand-painted murals by the Australian artist David Bromley, 1939 fuses nostalgia with colourful modern flair.
The Restaurant on Level 2 features new, crowd-pleasing dishes, both familiar and exotic. Local classic har cheong gai (chicken wings) are smothered in prawn paste and fried to golden-brown perfection. Among a selection of burgers, including inherited favourites from Potato Head, the Chili Crab Burger– another adapted Singaporean dish– is a succulent crab cake flavoured with piquant green chilies in a soft bun. The beef steak, charred crispy on the outside and medium-rare on the inside, is coated with chimichurri, vibrant in both colour and flavour.
The speakeasy-style bar on Level 3, Studio 1939, hums with energy. Decorated in deep hues with rich velvet-covered seats, the new bar is both glamorous and intimate. Its range of cocktails reflect the energy of music genres in their composition, with many hits: the “Toxic” cocktail, made with laksa leaf-infused vodka, chili padi and coconut, was tangy, savoury and appetising. At night, head upstairs to the Rooftop Bar for weekend DJ performances and city views.
Book a table at 1939 on any storey here.
Bottega di Carna – Nose-to-Tail Artistry from the “World’s Greatest Butcher”
Chianti’s second most treasured export behind wine, the renowned butcher Dario Cecchini, is now behind a new à la carte menu at Bottega di Carna, the restaurant at the Mondrian Singapore Duxton dedicated entirely to meat. Beyond the celebrative atmosphere and sizzling aromas from the open-concept kitchen, this restaurant has a reverence of meat: standout cuts of Rump and Bistecca from Spanish master butchery Viñals Soler are used to create rustic, comforting and delectable Tuscan specialities.
The Signature Steak Tartare, flavoured simply with garlic, olive oil, lemon, and Tuscan herb-infused salt, is a simple dish that showcases the luscious texture and versatility of the meat– light and creamy yet tender, its ingredients give it a distinctly Italian flair. The star of the show, though, is the crown jewel of Tuscan cuisine, the Bistecca alla Fiorentina or Florentine steak: dry-aged, seared to a golden crust on the outside, rare on the inside, and served by the kilogram. Unpretentiously garnished with salt and olive oil, the cut of the meat is once again allowed to shine: a textural masterpiece like the rolling hills of Tuscany.
Keep your appetite for dessert: the Delizia al Limone is a delightful lemon mousse served with strawberry compote on a bed of white wine jelly. There is a catch– it’s encased in a hard chocolate shell, shaped and coloured like a lemon. Delicious, but before you get to it, you’ll have to do a bit of butchering yourself.
Reserve your table at Bottega di Carna here.
SAMBAROOM by SUSHISAMBA – Fusion Cocktails and Canapés Overlooking the City
High up on the 52nd storey of the Capital Tower, SAMBAROOM by SUSHISAMBA is an elegant speakeasy inspired by the vibrant cultures of Japan, Brazil and Peru. Located in SUSHISAMBA’s upper mezzanine, SAMBAROOM is intimate enough for post-dinner drinks and gatherings among friends, but lively enough for celebrations with its soundtrack of pulsing Latin beats.
Open in the evenings from Thursday to Saturday, SAMBAROOM features a range of signature cocktails created by famous Italian beverage consultant, Giancarlo Mancino, concocted with premium spirits from Japan and South America. Each cocktail is artfully made and presented, taking design inspiration from the colour and energy of street art. The Llamaliscious, a Peruvian cocktail poured from a llama-shaped jug, packs a surprisingly herbal punch in its blend of The Lovers Rum, pineapple, campari, ginger and lime, while the Barranco Sour is luscious and tropical with Demonio de Los Andes Quebranta Pisco, lime, chocolate and passion fruit.
A range of small plates from SUSHISAMBA can also be savoured at SAMBAROOM, including salmon anticuchos, crispy taquitos and the restaurant’s signature SAMBAROLLS: creative sushi rolls like the Samba Chili Crab. The Hamachi Tiradito, delicately sliced and marinated hamachi paired with truffle soy, seasonal black truffle, and a touch of caviar, is a must-try.
Book a place at SAMBAROOM here, or call (+65) 6550 2290.
Best New Restaurants and Menus in Singapore: October 2024
Le Pristine, Grand Hyatt Singapore– New Italian Cuisine with a Fresh Zeeland Twist
At the newly reopened Grand Hyatt Singapore, renowned chef Sergio Hermann introduces what he terms “New Italian” cuisine– with a dash of his native Zeeland, a coastal province in the Netherlands famed for its ocean air and fresh seafood.
The design of the restaurant is an attraction in itself: dark and moody yet sleek and modern, it combines the elegance of fashion and the inventiveness of design. An open-concept kitchen creates an atmosphere of lively activity, studded with pieces of contemporary art. The “wine tunnel”, an innovatively-shaped wine bar for intimate nights out, is stocked with a selection of 150 wine labels.
Beginning with Irish Mór oysters with sea buckthorn, cucumber and salted herbs, and mussels with aguachile, tomato and kaffir lime, diners are treated to an array of dishes that blend Italian influences with fresh seafood, prepared to showcase purity of taste. Fingers of brioche, fried to a crispy-yet-fluffy texture, are presented with an indulgent dip of langoustine, foie gras, soursop and caviar. Le Pristine’s signature, the seafood orecchiette, has prawns, mussels and assorted seafood, tossed in a savoury, buttery nduja sauce with perfectly springy pasta.
Our favourite was unexpected– the Tiramisu Collapsed, a show of a dessert spilling over with mascarpone and cream. Rich, fragrant, and surprisingly chewy, it is best savoured slowly.
Le Pristine is at Level 1M, Grand Hyatt Singapore, 10 Scotts Road.
The Prince, Singapore - Modern Arabic Dining, Perfect for Date Night
Formerly known as Fat Prince, The Prince serves up Arabic cuisine in a modern, Middle-Eastern setting. The Prince captures a unique blend of warmth and enchanting desert vibes, think a quaint Arabesque setting but with modern furnishing and sandstone walls.
As expected, the spotlight is on Middle Eastern cuisine but infused with that modern twist. The star of the show, the Karam menu celebrates communal eating with its delightful spread of mezze, mains and dessert.
Begin your culinary journey with a visually stunning mezze platter that offers nine delectable dishes. Classic favourites like hummus are elevated with innovative ingredients such as artichoke and nuts, while tempting sides such as Iberico Pork and Baby Calamari hit the spot with their delicate flavours.
The drinks menu is a creative powerhouse with its spice-infused full, half and zero proof cocktails. But if you prefer your glass of vino, The Prince also boasts a substantial list of the best in the category, making sure no one at the table is missing a glass in hand.
While customers love the 24-Hr Wagyu Beef Cheek, we highly recommend enjoying the Whole Branzino, which comes marinated in sumac and tangerine, accompanied by a delicious tarragon yoghurt.
Finally, leave room for the Mozzarella Cheese Knafeh, doused in rose syrup and accompanied with cardamom ice cream. A must-try!
The Prince. 48 Peck Seah Street, Singapore, 079317.
Tropical Paradise Teatime at Mandarin Oriental, Singapore– Local and Tropical-Inspired Delectables
The Mandarin Cake Shop’s Tropical Paradise Teatime, newly launched at the Lobby Lounge at Mandarin Oriental, Singapore, is a selection of artfully crafted little bites. Presented beautifully on a tree-like platter, it is a curated journey through the best of tropical flavour– even the act of lifting each delicate piece is done with reverence.
Our favourites were the Cinnamon Squash Tart, soft squash encased in a crisp pastry shell; Apple Tuna, cooked to springy, rare doneness and Cilantro Prawn, with tangy tamarind and lime. Among the desserts, the coconut cotton cake was a delicate bubble of coconut crème fraîche on a bed of coconut sponge, creamy and nutty with a dash of lime. You already know we love indulgent desserts, and so the banoffee stood out to us: dark and shiny, with caramelised honey banana compote, coffee-infused soft ganache, and coffee praline.
The scones, buttery and crumbly, were also a favourite: the Basil Citrus Scones have a zesty depth of flavour that pairs perfectly with clotted cream and jam. The Mandarin Oriental has also prepared a wide selection of teas for the occasion, including its tart, fruity signature tea.
The Tropical Paradise Teatime is available at the Lobby Lounge till 30 November 2024, daily from 1pm to 5pm, and can be booked here.
Daniele’s Pizza – Hidden Authentic Pizza and Italian Favourites
We’ll never run out of things to rave about at Daniele’s Pizza. Tucked away in Changi Business Park, this little eatery has a whole fitted pizza oven, shipped directly from Italy.
We recommend the panuozzi– pizza sandwiches– that are filled with a variety of meats, cheeses and vegetables and encased in crispy-fluffy pizza dough. The Mortazza, with mozzarella and burrata cheese, mortadella, and pistachio grains, is a classic that can’t go wrong. The pizzas themselves are cooked to crisp perfection, with a light crust typical of Neapolitan pizza– the Bufalina is finished with a house-made, fresh basil sauce.
The panna cotta we had at Daniele’s was actually the best we’ve had outside of Italy: creamy and mellow in flavour, with the fragrance of real vanilla, topped with strawberry or chocolate sauce. There are even dessert pizzas on the menu: right now the special is a mini pizza topped with ricotta cheese, pear compote, Nutella and pistachio grain. You’ll have to go the distance to get to Daniele’s, but your next best option would be Italy.
Till 30 November 2024, on Mondays through Fridays, get 10% off the total bill at Daniele’s with a minimum spend of $80 (dine-in only) with the voucher code “vanillaluxury”. Book a place here!
Les Ducs – French Brasserie Classics With Regional Flavour
Les Ducs, by the famous Louis Pacquelin, describes itself as a “French fun dining” restaurant: French brasserie classics are given a regional twist. The result is hearty, familiar, yet interesting comfort food.
The Sandwich de poitrine de bœuf wagyu, Les Ducs’ take on the Philly cheesesteak sandwich, is an adorable, bite-sized sandwich of tender wagyu brisket served in a fluffy bao, topped with a housemade cheese sauce of aged cheddar, white and red wine, and Dijon mustard. Simple and clean in flavour, this little plate is a masterclass in texture. Other plates on the menu follow the same principle– the Croque prata, a spin on the croque monsieur, is crispy on the outside and rich on the inside, with truffle condiment giving it an unexpected earthy-marine note.
The Bourguignon de joue de bœuf wagyu, epices d’une 《black soupe》 is a classic bœuf bourguignon with a rawon twist. Australian wagyu beef cheek, marinated in red wine for 24 hours and cooked a la bourguignon, is accompanied with housemade Indonesian rawon daging spice paste, added a la minute. The beef is cooked to a tender, springy, buttery texture, lightly pink on the inside, with the distinctive herbal aroma of Southeast Asian cuisine.
As always, dessert cannot be missed: Les Ducs serves up a particularly indulgent one. The Petit pot de crème vanille, caramel au beurre salé is a vanilla cream pudding topped with a dense salted caramel sauce. The mellow, heavy sweetness of the dessert is almost celebratory.
Les Ducs is at 8 Ann Siang Hill.
Best New Restaurants and Menus in Singapore: September 2024
Club Rangoon - A New Abode To Discover Contemporary Burmese Flavours
A couple of years ago, Burmese food would have most likely eluded your radar unless you popped by Peninsula Plaza. These days, the deliciously tangled cuisine of Myanmar, influenced by neighbouring India, Laos, China and Thailand, is gaining representation among a dining public craving more than yet another wood-fired pizza place.
Now, thanks to Club Rangoon relocating from Hong Kong to open in Duxton, contemporary Burmese cuisine has a home in one of Singapore’s most go-to dining enclaves. By channelling the vibes of a busy Yangon teahouse, this first overseas concept by Hong Kong hospitality group Common Abode is an inviting blend where warm Burmese hospitality complements a refined, yet approachable, take on traditional Burmese cuisine.
Owner Nelson Htoo is originally from Yangon, and most recipes at Club Rangoon are from his mum’s own kitchen. Leading the restaurant’s kitchen is Thai Chef “Noom” Charrinn Singdaechakarn, who has worked with Club Rangoon since 2022 when it was located in Hong Kong.
For Singapore, Htoo and Chef Noom have curated a menu that guides diners to explore the core of Burmese flavour pillars — a varying mosaic of chin (sour), ngan (salty), sat (spicy) and a funky umami from Ngapi (fermented seafood paste), that will make your mouth water.
To get everyone’s appetite rolling, we recommend ordering several dishes to share, starting with Shan Htamin Jin (a trio of fermented rice balls, garnished with tiny pillows of tomato chilli paste). Laphet Thoke, a savoury fermented Burmese tea leaf salad, is often a part of Burmese meals, and Club Rangoon’s version tosses together shredded cabbage, tasty strands of fermented tea leaves, cherry tomatoes, crunchy toasted peanuts, fried garlic and twice-fried beans.
For the essence of Burma cuisine , do not leave without a taste of Ngapi dipping sauce! Made by fermenting catfish or shrimp, Ngapi has a punchy, full flavour that is overpowering in large doses. But when it is spiked with some chilli, shallots and toasted, dried shrimp, Ngapi becomes a completely delicious condiment for Club Rangoon’s Ngapi-yay Toh-Zayar (an array of freshly-cut, market fresh green like cucumber, radish and lettuce and fruit like starfruit).
Chase these with Dirty Egg Bites —two halves of curried egg, heaped with caramelised onion, split pea chips and coriander sauce, and a house cocktail. You will not go wrong with the restaurant’s signature Rangoon Negroni made with peanut oil-washed gin and herbaceous, coriander-infused Campari, or try one of their Gin and Tonics for a crisp palate cleanser in between bites.
For mains, go for the Mohinga, which is a slurp worthy combo of fish broth and rice noodles that the Burmese wake up to every morning. Here, Mohinga is a main course enough for two, offering a light but tasty catfish broth topped off with grilled catfish, pearl onions, slivers of banana stems, egg and a blast of fresh coriander.
We were utterly seduced by our first taste of Burmese Briyani, or Dan Bauk. Fork-tender Australian Wagyu that has been slow-cooking since morning, sits Briyan-style atop a bed of rice richly spiced with saffron and masala. A potpourri of pomegranate, cashew, curry leaves and fried shallots is folded into the rice, making each mouthful a tantalising new discovery.
As Burmese dishes are more savoury than sweet, dessert is a perfect balancing point to end your meal. Go simple, with the Laphet-yay Ice Cream of Burmese milk tea ice cream, banana crumble and jaggery crisps. If you are craving something more tropical (and boozy), opt for the loaded cocktail Nway Ma. Meaning “summer” in Burmese, this take on a margarita with toasted rice, Altos Reposado tequila, Koch Elemental mezcal, lemongrass cordial, chilli tincture and fresh lemon will have you buzzed for more!
Club Rangoon is located at 76 Duxton Road, Singapore 089535. Reservations can be made online only.
SUSHISAMBA - VIVO Business Set Lunch
As the hottest new dining location in Singapore, SUSHISAMBA is designed to please with its iconic Capitol Tower high floor location and breathtaking 360-degree city and sea views. Boasting a unique blend of Japanese, Brazilian, and Peruvian cuisine and culture, this 12,000-sqft venue features a stunningly designed bar, dining room and theatre kitchen, along with intimate private dining rooms and sundowners at the exclusive SAMBAROOM.
While SUSHISAMBA Singapore is already buzzing with hard-to-get reservations, many miss their incredibly well priced and sumptuous set lunch offering! At just $58++ per person, SUSHISAMBA’s new VIVO Business Set Lunch offers a selection of two starters and one main from a curated menu including sushi, SAMBA rolls, seviches, anticuchos and more. Every order of the VIVO Business Set Lunch also comes with a complimentary bowl of miso soup.
The VIVO set lunch menu also has a delectable variety for vegetarians and vegans as well as gluten-free options such as Peruvian Corn Salad, Crispy Tofu Taquitos, SAMBAZONIA roll, Eggplant Anticuchos with White Miso, and Mushroom Tobanyaki with Black Truffle.
Our favourite? Has to be the Hamachi Tiradito with Truffle, Australian Angus Tenderloin with Foie Gras and the Eggplant Anticuchos with White Miso. Of course, you can’t leave without trying SUSHISAMBA’s signature ceviches.
Lastly, indulge with a dessert from the a la carte menu to end your lunch on a sweet note. We chose Pineapple, a caramelised baby pineapple, filled with coconut crème brûlée and sorbet. A deliciously fresh ending to a flavourful and memorable meal. We will be back!
For reservations, contact (+65) 6550 2290 or email [email protected].
Le Clos — Wine House & Restaurant: Where You Can Embrace Provenance and Pedigree As You Wine and Dine
In the words of Don Draper: If you want to make a statement, keep it simple but significant.
As a nod to this mantra, the newly-relocated Le Clos — Wine House & Restaurant at New Bahru has unveiled a “simple” but significant addition that says it all: an 800 label, custom, temperature-controlled, walk-in cellar, complete with 40 large format bottles (yes, we are talking 3-liter jeroboams) and over 80 labels of bubbly!
Here, grower Champagnes and wines of impeccable provenance await your selection with the prices clearly chalked onto each bottle. Pick a wine, or two, that suits your budget and if you need recommendations, check in with General Manager and sommelier, Geoffrey Leotot. Formerly from Odette and Claudine, Geoffrey’s intimate knowledge of every label in the cellar (from its vineyard to the winemaker who crafted it) speaks volumes about the Clos DNA: Come for the wine and stay for the food!
And once you have fully indulged in the Clos Wine House experience, it is difficult to leave! The seasonal, Mediterranean-leaning a la carte menu is tightly constructed with bites to share, hearty entrees, and a decadent selection of choice cuts from the Josper grill. Must-haves this season start with juicy, sweet Brittany black mussels “Morisseau Mussels”, tossed in a hot cast iron pan with butter and a nutty, saffron-spiced Jura Savagnin wine, as well as the umami-bomb Homemade Tagliatelle with Spanner Crab & Bisque.
The caramalised Shallot Tatin and classic Leek & Hazelnut sides are both divine, so try getting one of each for sharing. They are also perfectly paired with citrus-led whites like a delicious, textured Sancerre.
For a dish that truly shows the pedigree behind Clos, order the Watermelon, Feta & Mint salad. This is no garden-variety summer toss up but a 36-hour labour of love. Flashing back to the early days of Thomas Keller’s Per Se, red and yellow watermelon are cubed, layered with fresh mint and then compressed. This process transforms the watermelon’s texture from grainy and watery, to crisp and dense with a delicate infusion of mint. Served chilled with crumbed feta, fresh peppermint, roasted pine nuts, and mint oil, this dish is a masterpiece on how simplicity can make a statement.
Our top pick from the Josper is the French Cut, or OP Black Angus Rib (Marbling 4+), charcoal kissed at a searing 300°C to seal in all the flavour and moisture. Drizzle on the unctous Bordelaise sauce, and then savour it with a Bordeaux or Châteauneuf-du-Pape that Geoffrey might suggest.
For dessert, you can preview temptations like Hazelnut Praliné Choux, Fruit Tart Sablé and Vanilla Parisian Flan which abound in the deli section of Le Clos — Wine House & Restaurant. But if you are in the mood for something offbeat, like a pear liqueur, complement it with a dense, melt-in-your mouth lemon gelato finished with a drizzle Alexis Muñoz extra virgin olive oil. Made in house, this references the viral TikTok trend of drizzling EVOO on ice cream, as well as the revered olive oil gelato recipe from Mario Batali’s Otto, created by “gelato maestro” Meredith Kurtzman in the early 2000s.
If you are looking for a place where wine is taken as seriously as food, and where every dish on the menu was created to be savoured with a wine in mind, look no further. Le Clos — Wine House & Restaurant is your home away from home.
Le Clos — Wine House & Restaurant is located at 46 Kim Yam Road, #01-18, New Bahru, Singapore 239351. Reservations can be made online or call: (+65) 9387 4969.
Best New Restaurants and Menus in Singapore: August 2024
SHAO 烧 @ Rangoon - Where Heritage Teochew Flavours Take A Modern Turn Amidst An Opulent Dining Room
Chef Jack Ding, founder of the SHAO 烧 Teochew restaurant brand, has an uncanny knack for finding runaway success in the most unassuming, tucked away corners. His original flagship SHAO 烧 @ Frankel opened in 2018 at the very end of a row of post-war shophouses, in a spot that had changed concepts several times before Chef Jack took over.
His menu with signature items like Raw, marinated yellow roe crab, Cold Teochew steamed crab and BBQ Crab was a pretty bold idea in an area filled with cafes, pizza and long-standing Peranakan and local Chinese restaurants. But Chef Jack hunkered down and, as more guests gravitated to dishes they truly enjoyed, SHAO 烧 (which means “burn” in Chinese) shifted its focus from BBQ to encompass a broader Teochew-style cuisine.
Since then, Chef Jack has not looked back. In the past couple of years, he has even expanded three-fold. SHAO 烧 @ Holland Village opened in early 2023 and, most recently, SHAO 烧 @ Rangoon (also located at the quietest end/corner of Rangoon Road).
The food at SHAO 烧 @ Rangoon is well executed with signatures such as the Teochew Marinated Raw Roe Crab anchoring the menu. Chef Jack’s much-lauded original creation of Squid Ink Cuttlefish Sausage is an absolute must-try. Fresh Hokkaido cuttlefish, diced and mixed with squid ink, is encased in a delicate sausage casing and pan-seared to perfection. The result is a tantalising blend of tender and juicy cuttlefish with rich, savoury squid ink. Equally captivating is the Teochew Marinated Deep Sea Prawns, where succulent and sweet prawn is bathed in a spicy, salty, tangy sauce that will whet your appetite for more.
For those craving something comforting, go for the Stewed Iberico Pork with Soy Bean Paste served as it boils and bubbles in a claypot over a lighted flame. This SHAO signature combines premium Iberico pork with the hearty depth of fermented soybean paste, and traditional Teochew flavours of sour and spicy. Chef Jack’s claypot Seafood Pao Fan is just as delicious. We loved the golden crispy rice that maintains a delightful crispiness in an umami-rich broth brimming with fresh, crunchy jumbo prawns and tender, flaky snapper.
If you want to try something different from cold crab, opt for the SHAO Signature Green Chili Crab. Here, the live crab’s natural sweetness meets the vibrant spice of green chillies, onions, garlic, and many more spices! Dip fried mantou to mop up the sauce, or we suggest adding heaping spoonfuls of the sauce over a bowl of fragrant white rice. Which is an absolutely blissful way to complete your meal. For something sweet, you will not go wrong with Chef Ding’s Yam Paste (Orh Nee) with Gingko Nuts.
If you are used to the casual, laid back vibe at Shao’s Frankel outlet, you will find SHAO 烧 @ Rangoon a distinct step up - in a very good way!
Here, the main dining room is set like the stage of a Teochew opera, while private rooms flank the sides. No expense was spared, with the restaurant’s decor boasting opulent floral centrepieces, an in-house cocktail bar, and luxe touches like buttery leather detailing adorning booth seats. SHAO 烧 @ Rangoon is high-concept, and we love it! As do a loyal following of customers, who packed out the restaurant on the Tuesday night we visited.
SHAO 烧 @ Rangoon 223 Rangoon Road, #01-01/02 Singapore 218460. For reservations, call: (+65) 8653 2223.
Carnaby - Be Enticed By Comforting British Classics and Elevated Gastropub Vibes
Chef Adam Penney is back at his old Three Buns kitchen at Quayside in Robertson Quay, with a brand new concept that is much closer to his heart. So close, in fact, that a baby portrait of Chef Adam, aged 18 months, adorns one of the restaurant’s walls. As you step into Carnaby, you get a distinct vibe that Chef Adam is in his element. From his open kitchen Chef Adam has a clear view of most guests, and he is clearly enjoying the playlist of classic Brit pop (and a smattering of GNR) that has not yet repeated once throughout the dinner service.
If you appreciate a well-made, food-coma inducing, hearty dinner, then Carnaby’s menu is chock-full of dishes that will make your day. For starters, we really enjoyed the Chicken Liver Parfait served on toasted sourdough with sweet caramelized onion jam. A touch of truffle oil and pickled red shallots added a touch of flourish.
Main courses, however, stole the show. There is the Steak & Guinness Pie, with chunky cuts of chuck and beef tendon cooked in Guinness gravy, encased in buttery, flaky pastry. Or the Golden Beer Battered Fish & Chips - Chef Adam uses locally and sustainably sourced snapper. He receives the fish whole, fillets it and then coats each side in batter made with locally brewed beer.
Chef Adam's pride and joy, the Carnaby Burger, features a patty blend of barley-fed Aussie Chuck and British Longhorn Rib Cap. Topped with layers of Wookey Hole Cheddar, homemade watermelon relish, house ketchup, and a secret Carnaby sauce, this comes with fries and a generous portion of homemade coleslaw (which we cannot get enough of!). Chef Adam calls this his perfect burger patty, and it is easy to see why.
The Smoky Fish Pie is comfort food at its best. The golden, bubbling potato mash crust encases smoked herring, haddock, and golden snapper mixed with leeks and carrots, that is then thickened with snapper fish stock (no part of the snapper goes to waste), marinated mustard seeds, and milk.
To end on a quintessentially Brit note. Get the Trifle with IPA Curd & Jelly. This playful, boozy twist on a classic features amaretto-soaked ladyfingers, raspberry compote, IPA jelly made from a local brewery, and dark chocolate custard. Topped with whipped cream, toasted almonds, dark chocolate, and candied orange zest, this is a filling dessert substantial enough for sharing that you will not be trifling with!
Carnaby 60 Robertson Quay #01-01, Quayside, Singapore 238252. For reservations, call: (+65) 8890 7843.
Sushi Ichinoji - For Affordable and Authentic Unagi Hitsumabushi, Sashimi and Charcoal-Grilled Japanese Favourites
Recently revamped and relaunched as a family-friendly, authentic Japanese restaurant, Sushi Ichinoji is one of the cosiest spots to indulge in authentic Japanese favourites with your little ones in tow. Previously an omakase-only restaurant, Sushi Ichinoji now highlights the iconic charcoal-grilled, traditional Nagoya-style Unagi Hitsumabushi that is very successful at its sister restaurant, Una Una. Here. the unagi is prepared with a special homemade sauce, crafted with high-quality soy sauce, mirin, and sake, and blended with natural sweeteners like honey.
We loved the ritual of dividing the bowl of steaming rice topped with char-grilled Unagi into 4 equal portions. Each portion of Unagi Hitsumabushi is then savoured in a different way. First with just plain rice, next with nori, pickles and wasabi. Then, a clear yet flavourful broth is poured over the third portion to draw out chef’s special unagi marinade and even deeper eel flavours. Lastly, you get the option of having a second serve of the eating style you enjoyed most. We simply could not get enough of the mouthwatering Unagi “porridge”, so we reached for the broth once again!
For sharing, we recommend starters like the fatty Maguro Collar and savoury, tender Shishamo.
Sashimi and Omakase lovers, there is something for you too! The restaurant offers exceptional sashimi and sushi made with the finest seasonal seafood cuts, flown in twice weekly from Japan. The omakase menu features sake and sushi rice sourced from Yamagata in northern Japan, where pristine water results in the most refined harvests of kome (Japanese rice).
The Kaisendon is a definite must-try. This signature dish boasts 14 kinds of sashimi, including premium uni, toro, and ikura, artfully arranged atop a special variety of Yamagata rice. The rice is known for its larger and rounder grain size, lustrous appearance, delightful umami, distinct aroma, and exquisite stickiness, meticulously cultivated by skilled farmers.
For lunch, Sushi Ichinoji has also launched set menus priced under $30 that are perfect for when you are craving an authentic Japanese meal at an affordable, wallet-friendly price!
For reservations, book online at Sushi Ichinoji. 1 Goldhill Plaza, #01-17, Singapore 308899. For enquiries, call: (+65) 6250 1321.
Best New Restaurants and Menus in Singapore: July 2024
Jungle Thai - Where Laidback Vibes Meet Spiced-Up Regional Thai Flavours
If you think Pad Thai, Yum Woon Sen and Tom Yum Kung are the be-all and end-all of Thai cooking, then it is time for a trek into the newly-opened Jungle That grill and bar, located on the trendiest junction of Ann Siang Hill. Founders Ranvin Bajwa, who runs front of house, and Chef Liaw Wei Loon, have workshopped Jungle since 2018 when they were working together at Nosh/Noshery in Rochester Park where eggs benedict, burger and fries, and Eton Messes were the order of the day.
This time around, the duo speak to us from a place closer to their hearts. Finding common ground in their love for travel, authentic Thai cooking, and flavours that keep you wanting more, Ranvin and Chef Wei Loon bring to the table renditions of regional Thai dishes they have tasted, researched and recreated for the local Singapore market. The result is Jungle’s one-page debut menu, which is tightly constructed and layered with flavours that build and entice. Like a good negroni.
To start, we were treated to an off-menu Fresh Tomato Salad, where a medley of sweet-sour tomatoes were bathed in a light but potent marinade of herbs and artisanal Thai fish sauce. If you are picking starters to share, try the sweet Thai Pomelo and Lemongrass Salad that gets a savoury kick with the addition of dried shrimp and homemade candied coconut. We also loved the Issan style Barramundi Fish Laab tossed with roughly chopped shallot, sawtooth coriander, fresh herbs and a piquant spice mix.
For mains, Jungle’s grill section takes centrestage with dishes like the Southern Style Charcoal Grilled Chicken, a riff of traditional Thai Gai Golae that was bursting with flavour from a hand-pounded red-curry glaze and charred bits from the hot ember grill. The menu’s top dish for us was the flavoursome, juicy and fork-tender Pork Jowl smoked with lychee wood and sugarcane over charcoal. Both of the made-from-scratch curries - Southern Crab Yellow Curry and Beef Panaeng Curry - on Jungle’s menu were spot on, and best eaten with steamed brown rice or fragrant thai white rice.
The only dessert on the debut menu was Grilled Banana Cake with Gula Melaka drizzle and coconut ice cream. Soft and buttery, and ripe with banana fragrance, this sweet treat was a fitting end to an excellent night out.
Jungle Thai Grill and Bar 10 Ann Siang Hill, Singapore 069789. For reservations, call (+65) 8389 2258 or email: [email protected].
Setsuri Ishinomaki - Japanese Grill Specialist with Four Flame-licked Styles Under One Roof
Truly a labour of love, opening Setsuri Ishinomaki required the procurement of some highly-unusual raw materials from Japan that had never been shipped to Singapore in such quantities before. Like 150kgs of finely powdered wood ash, which forms the base of the ancient genshiyaki, and stalks of Wara rice straw harvested from the autumn rice season in Kochi prefecture.
The brainchild of Chef Chi Pin Han, better known as Chi-san to his guests, Setsuri is the first restaurant in Singapore (and perhaps Asia) to combine four traditional Japanese grilling techniques: genshiyaki, warayaki, robatayaki, and rogama in a single, custom-built kitchen. The idea for Setsuri was formed across Chi-san’s many trips to Japan, where he experienced the purity of freshly-harvested ingredients grilled in different traditional styles spanning the North to the South of the country. The distinct flavours created by each different grill method inspired Chi-san to bring them together in a first-ever for Singapore.
If you prefer a grill style where the ingredient’s natural flavours are coaxed into bloom, select items from the slow-cooked genshiyaki such as the rich and oily Gindara Saikyo and huge deep-sea Prawn on skewer. For a more smokey, robust flavour, the straw-flamed warayaki method is used for Wagyu and Salmon Tataki dishes that envelope your tastebuds in a delicious medley of salt, sweet, umami and dash of tart.
Setsuri’s Robatayaki dishes include house-made minced chicken and chicken cartilage skewers like the Tsukune and Yakitori, while the rogama grill is ideal for items like the Iberico Pork Collar Yuzu Miso. And if a sushi roll is one of your must-haves, try Setsuri’s selection of Futomaki (fat roll sushi) stuffed with tasty combinations of Ebi, Hokkaido Crab Meat, Unagi, and Spicy Garlic Beef. For those who love their carbs, the restaurant’s made-to-order Unagi Donabe that can easily be shared among two, requires a 20-minute wait that is worth the time.
To end your meal on a sweet finish, we recommend the melt-in-your-mouth Warabi Mochi that is made in-house, and the Sweet Potato and Chestnut Crème Brûlée which you dig into with a satisfying crack of caramelised sugar.
Setsuri Ishinomaki 120 Beach Road, #01-03 Guoco Midtown House, Singapore 189769. Call (+65) 6530 3657 for reservations or book online here.
12th Annual World Oyster Festival at Greenwood Fish Market - Enjoy 22 Ocean Fresh Oyster Varietals from 8 Countries
Greenwood Fish Market is back to tempt your tastebuds with a delectable selection of oysters from across the world’s most pristine ocean terroirs! Returning for a 12th time till 31 August, the World Oyster Festival boasts Singapore’s largest oyster range available together. This season will star a total of 22 varietals from eight countries: Canada, France, Ireland, Netherlands, Australia, Japan, Portugal, and the USA.
As the best oyster seasons from both hemispheres overlap in July, Greenwood Fish Market has taken advantage of its global connections to bring diners here an exclusive and curated range of coveted oysters. We loved the savoury-sweet balance of the Castle Black No. 4 from Ireland, as well as Japan’s Sakoshi varietal that is silky smooth, satisfyingly juicy and plump with a briney finish.
Greenwood Fish Market offers both a curated Tasting Platter featuring chef’s selection of 8 pairs of oysters, and a dine-in personalised à la carte experience with a minimum order of two pieces per varietal. We say: Why not try both! With a whole month more to savour the ocean’s best oysters, you can try the Tasting Platter first before heading to one of Greenwood Fish Market’s outlets for a taste of your favourite picks.
To sweeten the deal, the restaurant is also giving away free spray-painted oyster shells with every order of the 16pc Oyster Tasting Platter. These beautifully crafted oyster shell art pieces are individually handmade by the team and make for a perfect keepsake!
World Oyster Festival at Greenwood Fish Market Order online for delivery, or make a reservation at the restaurant’s outlets at Bukit Timah, call (+65) 6467 4950 or Quayside Isle, call (+65) 6262 0450.
Desserts Are Forever Afternoon Tea - The Sofitel Brand Celebrates 60 Years of French Flair at 1864 The Bar
As a brand deeply associated with luxury French hospitality, Sofitel has become synonymous with exquisite, curated experiences that blend French art de vivre with local culture. In celebration of Sofitel’s dazzling Diamond Jubilee this year, Sofitel Singapore City Centre has crafted a delectable Desserts Are Forever Afternoon Tea, served at the 1864 lounge overlooking the stunning CBD skyline.
Inspired by the adage “diamonds are forever” this afternoon tea set pays homage to classic French flavours with specialities from the original Sofitel Strasbourg Grande Ile which opened in 1964, near the UNESCO heritage district of Petite France in Alsace, France.
This unique culinary journey through time offers up French fine-dining classics such as the rich and creamy Cod Brandade, Truffle Duck Rillettes Croquettes, and Poached Seafood with Caviar and Mini Brioche. These delicacies will bring a touch of opulence to your afternoon, reminiscent of French haute cuisine treats.
Complementing these savoury delights are sweet treats that showcase the finesse of French patisserie. We loved the layered richness of classic Gâteau Opéra, the tart lemon meringue eclairs, as well as the Chocolate Merveilleux. The Sablé Breton with Vanilla Cream offers a buttery, crumbly texture that pairs perfectly with the smooth, fragrant vanilla cream, and of course the perfectly crisp Macaron was a delight.
To complete your afternoon tea, we recommend opting for the TWG Tea French Earl Grey, which is a unique blend of black tea infused with citrus fruits and French blue cornflowers. This tea has a floral and slightly tangy profile that will pair beautifully with the array of sweet and savoury items in your tea set for two.
The "Desserts are Forever" Afternoon Tea Set is available daily from 2 pm to 5 pm at Sofitel Singapore City Centre 9 Wallich Street, Singapore 078885. Reservations are highly recommended. For enquiries, call (+65) 6428 5110 or email: [email protected].
Best New Restaurants and Menus in Singapore: June 2024
Fiz - Contemporary Southeast Asian Cuisine Stars At Singapore’s MICHELIN Green Star 2024
If food be the music of love, we cannot help but be enamoured by the symphony that is Chef Hafizzul Hashim’s new “Episode 2” menu at his eponymous restaurant, Fiz. Recently expanding Fiz’s menu to include tantalising a la carte dishes that tell the tale of cultural exchanges between the Khmer and Majapahit empires, the soft-spoken Chef Hafizzul manages to speak volumes of his love and passion for cooking that embraces a historical tapestry of flavour.
For a flawless start, order the Sea Urchin sitting atop a base of curry custard and wild betel leaf, steamed in banana leaf. This melt-in-your mouth snack is possibly the most delicate, delectable version of otah-otah we have ever encountered. The Kampong Chicken Tonic is perfumed with mushroom and fragrant sawtooth coriander, while Heirloom Tomatoes are sliced carpaccio style and drizzled with a sweet-salty Kesum herb oil then topped with Chilli Pineapple Sorbet. Have this with flame-licked octopus, perfectly charred in a Josper oven fueled by sugarcane charcoal.
The menu’s Hidang segment, designed for communal dining, features smoky grilled dishes, slow braises, and wok-tossed stir-fries. Try the US Prime Short Rib, marinated and slow-cooked for three days, then finished with a tamarind and lemongrass baste. If you enjoy Thai-style curries, go for the Blue Swimmer Crab Gaeng Gati that is at once sweet, mildly spicy and fragranced with lemon basil. End your meal with the Signature Bahulu made with palm sugar and Balinese Vanilla, served right out of the grill in a bronzed metal mould and accompanied with Chiku ice cream.
Newly crowned with Singapore’s MICHELIN Green Star 2024, which honours restaurants that have shown an outstanding commitment to sustainability, Fiz has also found a leading role in preserving the culinary traditions of this region for a new wave of diners to discover. We are certainly eager for the unveiling of Fiz’s next episode and, perhaps, a Michelin star.
Fiz 21 Tanjong Pagar Road, #01-01/02, Singapore 088444. For reservations, call or Whatsapp (+65) 9679 8021 or Email: [email protected].
Flutes: Celebrating 20 Iconic Years With A New Heritage Location
First opened in 2004 at Fort Canning, Flutes has long been an icon of fine-dining in Singapore. With its new home at the historic pre-war Guoco Midtown House (the former Beach Road Police Station) Flutes cements its legacy of marrying heritage with exquisite culinary excellence.
Australian Executive Chef Peter Rollinson, who has helmed Flutes for close to 8 years, continues to delight loyal guests and new diners alike with a degustation menu that blends contemporary European dishes with influences and ingredients from his home country and across the globe too. Expect an array of top quality produce in every single dish - Kangaroo Tartare, “the world’s best” Japanese wagyu Satsuma Gyu, Murray Cod, Alaskan King Crab, and (of course) Manjimup Black Truffle when it is in season.
Our highlight dishes from the degustation menu were the Aquna Murray Cod paired with spring vegetables and a mouth-watering smoked mussel butter, and the main course of grilled BBQ Zabuton Satsuma Gyu Skewer. We were also bowled over by the classical pairing of celeriac with langoustine, where razor-thin celeriac is baked in brown butter, topped with succulent langoustine and Manjimup truffle, then surrounded in a Madeira reduction. The summery, delightful dessert of a deconstructed, refined version of Strawberry Pavlova was among the menu’s many nods to Chef Rollinson’s Australian heritage.
We love that Flutes emphasises sustainable and ethical sourcing, which extends beyond the menu to the restaurant’s biodynamic wine selections and ceramic ware exclusively handcrafted for Flutes by local brand Mud Rock.
For an exquisite fine-dining experience with all the trappings of luxury, yet at a more accessible price point, we have Flutes at the top of our must-try list!
Flutes 120 Beach Road #01-02, Guoco Midtown House, Singapore 189769. For reservations, call (+65) 6338 8770 or email [email protected].
LUCE by Andrea Rossi - For Cherished Italian Favourites and International Buffet Delights
InterContinental Singapore’s Italian dining hotspot LUCE, has opened a new chapter with new Chef de Cuisine Andrea Rossi. Hailing from the heart of Italy’s Emilia Romagna, Chef Andrea brings to the table a wealth of authentic Italian recipes and an exceptional appreciation for his current home here in Asia. Chef Andrea has worked in top kitchens across Asia in the past 20 years - he calls Thailand the ‘home of his heart’ - and it is his deep understanding of Asian palates that gives him the confidence to helm an Italian-focused, international buffet at LUCE. Here, he emphasises the concept of “famiglia” (family), which celebrates togetherness over shared meals.
Front and centre at LUCE, is Chef Andrea’s speciality wood-fired pizza oven. His Roman-style Pinsa pizzas are not to be missed, with highlights like La Formaggio & Pere, featuring mozzarella, taleggio, provolone, and sweet pear with acacia honey, and La Tartufata, boasting black truffle paste and button mushroom carpaccio. Chef Andrea’s pizza dough is crafted over 24 hours, with a secret blend of Italian wheat flour, “the best olive oil”, and a portion of short grain white rice flour that imparts a signature flaky crisp.
At the open kitchens and live cooking stations, the standouts we loved were heartier options like Le Costine di Maiale in Umido (pork baby ribs in red wine reduction) and La Cernia alla Zingara (oven-baked sea bass with marinated olives and tomato ragout). Do not miss out on buffet staples like sashimi and sushi, fresh seafood on ice (prawns, oysters, black mussels and scallops), as well as LUCE’s cold antipasti room filled with quintessential cold cuts, jars of olives, artichoke, capers and stuffed bell peppers.
Dinner buffet guests will also love the carving station, where roast Australian rib-eye is served up a perfect medium rare. For some theatrical flair, head for the Truffle Pasta Alfredo that is cooked a la minute and finished in a parmesan wheel. On the dessert front, there are sweet temptations aplenty but we would head directly for the surprising LUCE-misu, a twist on tiramisu, and the housemade rich Madagascar vanilla gelato with forest berries.
LUCE by Andrea Rossi InterContinental Singapore, 80 Middle Rd, Singapore 188966. For reservations, call (+65) 6825 1008 or email: [email protected].
Botanico at The Summerhouse - An Idyllic Tropical Paradise With Hearty Flavours Of Home
Housed in a sprawling colonial bungalow with lush views of rainforest trees lit up the twinkle of fairy lights, Botanico at The Summerhouse serves up a much needed escape from Singapore’s crowded downtown cityscape. Formerly located at the Botanic Gardens, Botanico revives its romance with nature and sustainability at its new home in the historic Seletar Airport precinct.
Local Executive Chef Lamley, who is an expert in Asian cuisine, shines the limelight on local produce by sourcing ingredients from nearby farms and a regional kelong (fish farm in the sea). There is also an on-site edible garden where over 20 varieties of herbs and vegetables are harvested daily by Botanico’s team for cooking and shaking up cocktails too!
Like being welcomed to a meal at your best friend’s house, Botanico plates up dishes that are hearty in size and flavour. No petite portions here! Chomp on thick, fresh-off-the-grill brioche generously layered slabs of butter and Foie Gras Kaya that is housemade with pandan leaves from the Botanico’s garden. We loved the Sakura Papaya Salad that combines sweet-salty Sakura shrimp with crunchy julienned green papaya, and fresh red chillies for a hot of spice. These are tossed in fish sauce laced with gula melaka (palm sugar) for an irresistibly, flavoursome appetiser.
For mains, the full-size Sichuan Fish is a must-try, showcasing tender, flaky Catch of the Day bathed in a mouth-numbing mala sauce. Savour this with Botanico’s signature farm-grown Butterfly Blue Pea Pandan Rice and you are in mala heaven! For sharing, we recommend the chargrilled Japanese Wagyu Bun marinated in spicy bulgogi sauce, and stuffed in fluffy lotus leaf buns. Chef Lamley’s dessert options include quirky, deconstructed takes on local sweet treats like the Min Jiang Kueh (peanut pancake) and Ondeh Ondeh that are anchored by homemade peanut and kaya ice creams, respectively.
Botanico’s garden cocktails like the Summer Mango and Apple Mule are easy-drinking favourites elevated with freshly harvested herbs that add a refreshing touch. So whether you are gathering with family or friends, Botanico’s laid-back estate-style ambience and familiar, hearty cuisine makes it the perfect spot for sharing good food and summery drinks that will keep your conversation flowing.
Botanico at The Summerhouse 3 Park Lane, Singapore 798387. For reservations, call (+65) 8809 5840 or email: [email protected].
Best New Restaurants and Menus in Singapore: May 2024
Revolver - New Lunch Menu with Summer’s Finest Ingredients
As the seasons march into Summer, things are heating up at the acclaimed modern Indian grill, Revolver. Fresh from placing in the World’s 50 Best Discovery list earlier this year, the restaurant is also being boosted by some serious Michelin-star power. Chef Tristin Farmer, formerly of three Michelin-starred Zen, now leads the Revolver team as group culinary director and partner. Next to him is two Michelin-starred Chef Jitin Joshi, an alum of the legendary Gymkhana in London’s Mayfair, who joined Revolver as group executive chef and partner in May.
Try the new Lunch Menu with its bold spices and complex flame-licked flavours for a taste of all things decadent and tantalising. Also look forward to a flurry of season ingredients such as as courgette blossoms, peaches, and the king of mangoes, Alphonso.
Our favourite? Has to be the Black Cod, charred to perfection and paired with a fiesty habanero. Who can forget Revolver’s best-selling Kulchette, in this case, stuffed with Cote cheese and loaded with a flavoursome pulled pork and curry leaves.
On the vegetarian menu, diners will find tandoor-charred Cauliflower sauced with Alphonso mango and habanero, as well as a rich Morel mushroom korma with cashew nuts. Don’t forget to leave room for the Rice Parfait, a milk ball of deliciousness teamed with miso butterscotch and tutti frutti.
The Bullet 13 menu runs from now until July, when a new menu conceptualised by Chef Jitin will come into play as Bullet 14.
Revolver 56 Tras Street, Singapore 078995. Call (+65) 9668 5119 or book at Revolver Reservations.
HEVEL - Polished Contemporary European Cuisine Paired with Small Batch Spirits and Boutique Wines
This May, Singaporean Chef Stefan Liau launches his latest 6-course and 4-course tasting menus at HEVEL to woo diners with a most tempting lineup of irresistible flavours and ingredients, crafted to reflect a personal style that is polished and confident. Starting strong, Chef Stefan’s trio of snacks is a harmony of classic European flavours and flawless presentation. The bite-sized starters comprise Orange Donuts with Caviar and Smoked Creme Fraiche, a melt-in-your-mouth Maguro Tuna Choux crowned with Bonito and Nasturtium, and a Crispy Parfait with Chicken Liver, Granny Smith Apples and Xerres (sherry wine vinegar).
A meal at HEVEL is best shared with a few friends, and we highly–recommend Chef Stefan’s 6-course menu for its medley of enjoyable small plates served before the mains. Here, diners will be taken on a playful, globe-trotting adventure traversing ingredients and cuisines from Japan, France, Spain and Britain. From Asia, Chef Stefan presents Cured Mackerel atop Daikon and Passion Fruit, before crossing to Europe for Potato Hash crowned with Pickled Leek and Mushroom emulsion, and a cloud-like bowl of spicy Chorizo and Piquillo Pepper. We loved the Soft Rye Roll served with Smoked Butter - perfect for mopping up every last lashing of sauce from the other plates.
Robust and richly savoury, the main course options of Porcini-rubbed Pork Presa (shoulder) or Gilled Wagyu Short Rib are masterful expressions of perfect technique - meltingly tender, tasty with every single bite, and sauced with naturally flavoursome jus. A final course of Duck with chewy Roasted Barley rounds up the meal before a dessert of Earl Grey Custard and Perilla Parfait.
To complete the experience at HEVEL, the restaurant’s beverage programme brings fortified wine cocktails into the spotlight with Martinis and Negronis made with their house-infused vermouth, sherry and port. The extensive wine list has also been curated with labels from family-owned estates and small-scale producers worldwide, ensuring a sense of novelty for everyone - even HEVEL’s most discerning connoisseurs.
HEVEL 1 Keong Saik Road, Singapore 089109. For reservations, call (+65) 9622 6679, email [email protected] or book here. Reserve here: www.sevenrooms.com/reservations/tamba
Kaarla Wood-Fire Grill - A Revamped Tribute to Australian-Japanese Fusion
Perched atop CapitaSpring, Kaarla Wood Fire Grill and Bar has launched a refreshed communal dining concept focused on casual Australian and Japanese influences. Perfect for after-work socials, the restaurant’s executive chef Lamley Chua expertly captures the essence of East-West cooking to serve up dishes that are elevated by quality, ethically-sourced produce from both countries.
Start with some bites from the Snacks menu, such as the Lotus Root Chips, sprinkled with Nori-Tama Furikake with a drizzling of Dashi Honey. We also like Kaarla’s take on avocado toast, as Grilled Sourdough is topped with Spicy Crab, Avocado and Bonito Furikake. From the selection of Small Plates, two Aussie-influenced offerings stand out. There is a classic Australian Wagyu Beef Tartare garnished with Crispy Gruyère Crepes, Pickled Onions and a tasty Cured Egg, as well as a more unique offering of Salt Cured and Smoked Kangaroo, paired with Bush Tomatoes, Desert Lime and Anchovy Emulsion.
Our top recommendation for a main course goes to the Natural Pork Loin with Braised Barley. This tender and juicy dream features one of the best quality pork cuts we have tasted and is accompanied by an impeccable Caramel Miso Brown Butter sauce. Exploring the Japanese-Western theme even more, Chef Lamley presents the John Dory fillet on a bed of Sautéed Garden Spinach, with Lemon Myrtle Blanc Sauce and touches of savoury Kuro Goma (black sesame) and Shoyu Ikura (soy-marinated salmon roe). We are happy to report that this soars above any typical white-fish-and-lemon-sauce combination. Finally, do not overlook the humble wood-roasted Pumpkin, served with Feta and Pumpkin Seed Miso. This is beautifully charred on the outside and soft and sweet on the inside.
For sweets, try Kaarla’s version of the Pavlova. This contemporary take on the Australian sugar-bomb dessert places a tangy Lemon Thyme mousse front and centre, topped with Mango Gelato. Dollops of Charred Cane Sugar Meringue surround the confection for a final effect that is delightfully light and well-balanced.
Our verdict: If you need a go-to for excellent food, great value and laid-back vibes for your next group gathering in the city, Kaarla is the place to be.
Kaarla Wood-Fire Grill and Bar 88 Market Street, CapitaSpring, #51-02, Singapore 048948. For reservations, call (+ 65) 8518 3763 or email [email protected].
FYSH - Upscale Fish-Focused Steakhouse with Ethically Sourced Seafood Dishes
Nestled within the stunning tropical EDITION hotel, FYSH is a modern steakhouse that breaks the mould with its fish-focused approach. Led by award-winning chef, restaurateur, and author Josh Niland, the establishment transforms seafood and meat dishes, drawing inspiration from meat butchery and the concept of nose-to-tail dining. As his first outlet outside of Sydney, Australia, the iconic chef hopes to bring the same standard of service and quality to a global audience.
With its spacious, high ceilings and inviting atmosphere, this 154-seat restaurant features a main dining area, elegant bar, and sunlit conservatory. As you browse the menu, you will be tempted by various options, including seafood, meat, and inventive dishes, all prepared on a charcoal Josper grill.
We highly recommend ordering the starters and savouring a little bit of everything. We suggest trying the FYSH egg tart, Hokkaido Sea Urchin Rice, and flaky Mooloolaba Swordfish Empanadas. These appetisers complement the main courses available on the menu, such as Dry-Aged Yellowfin Tuna Ribeye and Swordfish Schnitzel.
Aquna Murray Cod with Potato Scales is a delicious option you can’t pass up. The richness of the fish is highlighted in various other dishes, like charcuterie, fish Merguez sausages, and the house martini. End off your meal with a trio of red fruits. Aside from the luxurious ambience, the combination of excellent food, brilliant service and reasonable prices will make your dining experience worthwhile. Plus, the opportunity to enjoy Billecart Champagne at just $108++ is amazing if you love drinking spirits and don’t have to worry about breaking the bank.
FYSH The Singapore Edition. 38 Cuscaden Rd, Singapore 249731. Call (+65) 6329 5000 or email [email protected].
Province - Contemporary Southeast Asian Cuisine
Province, a contemporary Southeast Asian 10-seater restaurant, is where Chef Law Jia-Jun continues to impress diners with a luxurious menu of delights. He draws inspiration from the abundance and high quality of Southeast Asia’s produce featuring fresh seasonal ingredients and flavours through the restaurant's $138++ seven-course menu.
If you didn’t know, the menu at Province shifts every quarter; with the changing of seasons. They spotlight ingredients grown in and sourced from within the Southeast Asian region. These include everyday produce, like carrots and sweet potatoes, local ingredients like buah keluak, coconut and soursop, as well as rare spices like mahlesa, a wild spice found in mountainous regions of Northern Thailand.
The new Spring 2024 menu promises to be as vibrant as it is refreshing. Enjoy The Salted Mackerel & Tapioca, a transformative combination of tapioca, salted mackerel and chayote, wrapped into a light and flavourful bite. Another favourite, the Momotaro, features sweet tomatoes from an organic farm in Cameron Highlands served with Momotaro jam and sun-dried tomatoes. This is then topped off with a shiso sorbet, offering a refreshing tribute to crisp Californian air.
For those who love traditional flavours, the Pickled Crab uses the freshest flower crabs preserved in rice vinegar for a delicious briny sweetness that complements the crab meat well. Aromatics such as coriander, lemongrass, and chilli are added for an invigorating punch.
Additions of Indonesian avocados, Kaluga caviar sourced from a farm in Ipoh, and rice crackers bring together a bounty of delectable flavours.
Don’t forget to try Chef's unique take on Marble Goby, a highly-prized ingredient in Cantonese and Chinese kitchens.
Cured with kombu and sake, then gently poached in hot oil for crispy skin and moist flesh it is served with a fragrant broth made of fish bones, assam, and galangal oil, and topped with kaffir lime leaf powder.
Last but not least, dessert! Highlighting corn's sweet and versatile nature, Sweet Corn is a special dish where the main ingredient is showcased in multiple forms: as a luscious corn crème, corn gelato, and roasted corn tea brewed from cobs and husks.
The Spring Menu at Province awaits you for a grand celebration or a casual date night. Make your reservations for an unforgettable dining experience here!
Best New Restaurants and Menus in Singapore: March & April 2024
Tamba - Flavoursome West African Cuisine
Make your way to Tamba, which offers a luxurious range of flavourful West African meals that you can’t get enough of. This 25-seater restaurant, located in the heart of the Duxton neighbourhood, features rustic textures and wooden murals that will transport you deeper into West African culture. The founder of Tamba and Kafe Utui mentioned that “he is proud to have created a space to celebrate his life and culture,” We definitely feel the warmth and richness of his culture through his menu.
In the world of food, home is where the heart is. That’s why Tamba has been serving beloved staples that are each made with love and tender care. Their Jollof Rice with sofrito, Tapalapa bread with goat’s milk ricotta, house-smoked honey, and smoked bacon butter will be enough to satisfy your belly with a burst of flavours fully.
Of course, having a drink here is a must! Top off your dinner with our favourite from their cocktail menu. Our recommendation is Dad’s Wallet, a stunning convocation of bourbon, peated whiskey, amaro averna and vanilla.
Reserve here: www.sevenrooms.com/reservations/tamba
Meatsmith - American Smokehouse with Flavourful Family-Style Meals
If you love family-style cookouts, Meatsmith is the place to be! This American smokehouse offers a curated drink selection featuring Australian and international wines, as well as a fine assortment of spirits, with a focus on whiskies and bourbons that perfectly complement the cuisine. Meatsmith is renowned for its cheeseburgers and monthly Chef Burgers, featuring a rotating selection of the chef's favourite burger recipes.
With both indoor and outdoor seating for 70 guests, Meatsmith boasts an open kitchen where chefs whip up a variety of American regional dishes. You can host a large gathering or catch up with old friends while enjoying signature dishes. Some include the 10-hour smoked beef brisket, hickory wood-smoked for up to 14 hours, burgers, dry-aged steaks cooked over a wood fire grill, and large format sharing meat platters.
Make sure you order their house-made sausages, pastrami burnt ends, and BBQ smoked pork ribs with a tangy glaze. It's the perfect spot for great conversation and indulging in delicious fare.
Bombay Brasserie - Sumptuous Indian and French Comfort Food
Take a voracious appetite to Bombay Brasserie, the latest culinary venture from Indian Hotels Company Limited (IHCL), which promises an unforgettable dining experience in Singapore. The launch marks the restaurant’s first foray in the region and fourth global outpost after successful ventures in London, Dubai and Cape Town.
Bombay Brasserie, is known for its authentic Bombay and Indian cuisine, and its Singapore chapter offers a delightful fusion of classic and contemporary flavours for all palettes.
Helmed by the talented Chef Nilesh Ambedkar, Bombay Brasserie tantalises taste buds with a diverse menu inspired by the rich culinary heritage of Bombay. Century-old techniques, within the elegant ambience of a Parisian brasserie transport you to a realm of comfort food - and a sumptuous, generous spread like none other.
Make way for the specially curated Chaat selection, where Indian street food is elevated with tongue-licking and genuinely fiery spices. The Le Tandoor section, introduces a succulent starter selection, including our favourite the Seekh Kebab. We also enjoyed diving into the Butter Chicken, full of authentic flavours, and a hard-to-find Rajasthani Laal Maas, with its fall-off-the-bone delicious mutton.
For a pinch of French in your dining experience, try the simple yet delectable Griddled Scallops with Pea Mousselin or the trusted Lobster Thermidor.
Finally, Bombay Brasserie's beverage selection is equally enticing, boasting a Brasserie-style menu of cocktails like The Bombay Blazer and Queen’s Necklace, each paying homage to the colonial legacy that influences its culinary landscape.
For Reservations: Call (+65) 6980 7163.
Bottega Di Carna - Authentic Italian Delights
Savouring Italian dishes while in the lavish Mondrian Singapore Duxton? Yes, please! Bottega Di Carna promises a hearty variety of Italian eats by iconic butcher Dario Cecchini, who crafts his dishes with a hint of Tuscany. As the hotel’s flagship restaurant, you will be greeted with a glamorous interior that will make you and your group of friends feel like you stepped into a magazine.
Moving on to the food, any meat lover's dream dish will be their Crocchette Di Carne, known as their Wagyu beef croquettes and garlic aioli. But for starters, those who have a penchant for seafood might partake in their Seabass Crudo, which comes with grilled zucchini, lemon and marjoram oil. Ever heard of cucumber yoghurt before? You will be surprised at how it pairs so well with their Lamb Cutlets and eggplant caviar.
Also, check out their monthly signatures from time to time or catch their Sunday Roasts, Weekday Set Lunch, and Saturday Brunch menus to switch up your appetite occasionally.
Little Island Brewery Co. - Vintage Vinyl Bar with Unique Charcoal Pizza and Craft Beer
Audiophiles will appreciate Little Island Brewery Co.’s newest concept of a vintage vinyl bar, tucked away at Gilman Barracks. A go-to spot for drinks and late-night conversations, Little Island Brewery Co. offers retro music on Wednesdays from the 70s and 80s for you and your friends for a fun hangout. They also have live music on Fridays and Saturdays for your listening ears. Complete the experience with Little Island Brewing Co.’s very own beer, brewed at its microbrewery at the flagship Changi Village outlet - all unfiltered, unpasteurised and fresh.
A must-try is the outlet’s exclusive Vinyl Charcoal Pizza. This unique version has been cleverly made with kombucha dough, resulting in lower gluten, cholesterol, and glycemic index for a guilt-free meal. Another favourite is the Dukkah Cauliflower, which features a whole head of oven-roasted cauliflower seasoned with Egyptian dukkah spice and topped with pine nuts for an interesting crunch. Parents can bring their kids to try a mini Vespa ride around the restaurant to keep them entertained.
COTE Korean Steakhouse - Butcher Feast for Meat Lovers
As one of the newer restaurants in town, the award-winning COTE Korean Steakhouse takes the spotlight with its lavish dining experience and Korean cuisine. America’s first Korean steakhouse and first international outlet is located within a great hub of fashion, wellness, and hospitality - COMO Orchard, where it is easily accessible, convenient, and boasts a vast space for all fun things to do.
Meat enthusiasts can indulge in a tasty number of The Butcher’s Feast. It features an extensive range of succulent cuts of meat, sides and a dessert. Start your meal by sipping a cup of warm gogi cha, a rich broth that cleanses your palate before the meat goes on the grill, coated with a juicy layer of dry-aged beef fat. With generous portions of hanger steak, marinated galbi, 45-day dry-aged ribeye and flat iron steak, pair these cuts with their assortment of Banchan, pickled seasonal vegetables, and wrap them in lettuce to get all the flavours in one bite.
The restaurant only chooses the highest-grade meat cuts, such as American Wagyu and grass-fed Australian Beef. You can also head to their bar to try their award-winning cocktails - Take Me Away, a refreshing drink is highly recommended if you love soju and gin.
Add the kimchi stew to your rice for a sweet and savoury kick if you love spice. Not forgetting their soft soufflé egg and the creamiest vanilla soft serve to end the night on a high note!
Ready to indulge in a fancy, meaty affair? You can make your reservations here!
Kee’s - Exciting European Flavours and Pan-Asian Dishes At Clarke Quay
Michelin-starred chef and Kee’s Culinary Director Andrew Walsh opened his restaurant to showcase modern European cuisine with Pan-Asian dishes that will make your tastebuds dance. Located in the heart of Clarke Quay, the restaurant is carefully and thoughtfully designed and features a glowing wine display if you are all about dining in a luxurious ambience. Psst...also, this spot is super work-friendly with power plugs and a comforting atmosphere for you to sink in.
Our favourites would have to be their luscious Tuna Tartare as a delicious appetiser with a combination of silky Vietnamese and coconut ceviche dressing and a surprise bite of puffed quinoa. Partake in a hefty Seafood Laksa, with noodles coated in a decadently rich and sweet gravy topped with a North Atlantic scallop and Argentinian prawn. Lastly, make sure to leave room for dessert! Their Tiramisu is sure to be a hit with your friends and family!
If you prefer a savoury affair, their Grilled Brie makes a worthy order. Infused with honey thyme pepper, fig chutney and sourdough bread, it offers a perfect balance that isn’t too creamy and packed with a blend of spices.
Looking to match a cocktail or some spirits with your meal? If you are a die-hard coffee drinker, try their Nutmeg Espresso Martini for an exciting fusion. It has vodka, gula melaka, nutmeg, and finally, the espresso that shines through.
Estate - Unique Buffet Restaurant with Cooked-To-Order Signature Chef Dishes
Have you been craving many different cuisines but not sure where to go? Head down to Estate, located within the Hilton Singapore Orchard, where they cook up a storm with their newly redefined buffet experience. As you step into the colonial-inspired restaurant, you will be greeted by rows of delicious food for the taking. From freshly shucked oysters, lobsters and prawns from their seafood bar to grilled meats, you must prepare your stomachs for the rich variety that the Estate offers. Their dessert section with mochi waffles and ice cream is not to be missed!
The highlight of this upgraded buffet menu is the introduction of not one but ten cooked-to-order chefs’ signatures upon arrival; each is specially made from kitchen to table for a smooth and convenient buffet experience. Some of the standouts from these impressive dishes are their juicy Pan-Seared Foie Gras, savoury Homemade Octopus Gnocchi and an interesting twist on a Chinese dish, Black Truffle Roasted Duck with Truffle Hoisin Sauce.
Best New Restaurants and Menus in Singapore: February 2024
AIR CCCC - By Chef Matthew Orlando, Founder of Amass in Copenhagen
Helmed by Chef Matthew Orlando, Founder of Amass in Copenhagen, renowned as one of the most sustainable restaurants in the world. Naturally, AIR’s kitchen knows its way around coaxing every last bit of flavour from every piece of produce. More importantly, it is a restaurant, circular campus and cooking club, a multi-hyphenated space with one clear purpose: To inspire thought about food.
Meals at AIR begin with Snacks like Roasted Jackfruit “Hummus” served with young cabbage leaves and burnt lemon dukkah ($22) or Crispy Oyster Mushrooms with Sarawak pepper emulsion and pickled chillies ($28). There are Light Bites like White Fish Ceviche with green mango, Kenari nut milk and emping crisps ($26) and Grilled Squid Salad with shaved vegetables and charred coconut ($26).
Think a Whole Coral Grouper For Two ($58), which is nothing like you’d imagine a whole coral grouper might look like. The dish comprises a fish head rillette. The fillet is confited and drizzled with a green onion and black garlic vinaigrette, and served alongside a lavash made from fish bones.As part of this dish, the fish’s bones are pressure-cooked till yielding before they are made into lavash using a technique Chef Matt developed in 2017 at Amass in his search to explore the potential of the fish as a whole ingredient. The pressure-cooked fish bones are mixed with lemongrass and chillies, then pureed before mixing with ingredients like tapioca starch, rice flour and all-purpose flour to form a dough. The other parts of the fish are made into a stock, which is later reduced and emulsified with herb oil and citrus to form the base of the vinaigrette.
Don’t miss the Re-Incarnated “Chocolate” ($16), a dish that Chef Matt describes as “a textbook example of what we do at AIR”. To make the “chocolate”, he uses the by-product of three common processes: cocoa husks, which results from processing cocoa beans; cascara, the fruit that’s discarded in the process of making coffee; and coconut flesh, which is often discarded in the commercial use of coconuts. This trio of by-products is roasted and ground with cocoa butter and sugar to yield luscious chocolate bars with a deeply roasty and mildly coconutty flavour. “Basically, this is the traditional way of making chocolate, just without cocoa beans, of which there is a worldwide shortage,” explained Chef Matt.
Ahāra - Journey IV, a New A La Carte Menu
The contemporary Indian dining destination Ahāra, just got plenty more accessible with the launch of Journey IV, its new a la carte menu. Since its inception in November 2022 at 20 Teck Lim Road, Ahāra has been at the forefront of culinary innovation, and this latest evolution from a tasting menu to a la carte reflects the style in which diners enjoy dining out today.
The new menu is a collection of small and large sharing plates, allowing guests to choose amongst familiar street foods and classics, as well as an introduction to lesser-known dishes of the Indian subcontinent.
Also accompanying the menu is a slate of zero-proof options and wines to suit every palate.
We couldn’t take our eyes(and later hands-off) the Ahāra Pani Puri ($28), a re-engineered version of this streed food, that delivers big on colour and flavour! For a tangy explosion of decadence, order the Mango Pickle Paneer Tikka ($30), a rich and creamy fresh house made paneer doused in spicy flavours and a mango pickle marinade. We can’t forget about the White Stripe Lamb shank Biryani($58), chef Vikramjit’s ode to the Mughals, whose food influences continue to be celebrated and enjoyed throughout India today.
This Lamb shank is braised till fork tender, then layered with subtly spiced Haryana King rice tinged yellow with saffron before it is sealed in a lidded dish and cooked once more over charcoal. A feast meant for a royal appetite!
Adding to that delicious carb load is the quintessential Laccha Parantha($10) a flakey whole wheat flatbread with crisp layers interlaced with the freshness of mint. Don’t forget to order some Dal alongside!
For those craving a cocktail, slurp through the Leaf ($25), where curry leaf meets Campari, and sweet vermouth is lightened with soda. Or order Ahāra’s list of zero proof beverages such as The tart and refreshing Capsicum ($18++) — an innovative concoction of capsicum ferment, green pea water and clarified lemon juice.
There is a dessert menu to choose from, that is if you haven’t done justice to the extensive flavours prior. This one is a must-visit, Singapore!
Maison Boulud - Soulful French Cuisine at the Waterfront
Maison Boulud is now open at Marina Bay Sands, making it the award-winning restaurant’s second international outlet after opening in Montreal in 2012. Celebrated for its exquisite and artful presentation, Maison Boulud has earned a distinguished reputation in the world of fine dining, and its arrival in Singapore is set to further elevate the city’s culinary scene.
Housed across two-floors, and facing the waterfront promenade of The Shoppes at Marina Bay Sands, the restaurant invites gourmands to enjoy breathtaking views of the picturesque Singapore skyline, setting the stage for a gastronomic journey like no other.
Maison Boulud, a 143-seater restaurant, will surprise your tastebuds with its unique reinterpretation of French classics and Daniel Boulud’s signature style of cooking using the freshest and finest of ingredients. Choose to start the evening outdoors over an aperitif, before transitioning to a more intimate setting indoors to savour creative, seasonal and soulful French dishes that Maison Boulud is known for.
Our recommendations from their Dinner Menu include the Agnolotti Potiron, a flavourful dish of butternut squash-filled pasta, amaretti, and aged balsamico, and the Chamignon Chataigne with onion royale and chestnut. Equally delicious is the savoury Foie Gras Endive, with Pan-Seared Duck Liver, Braised Endive, Bitter Sweet Kumquat and Duck Jus. Don’t forget to try the signature Porc Chou Farci, a 120-day acorn-fed Ibérico pork rack served with beetroot and cabbage or the Boeuf Truffe, a juicy beef filet with black truffle dressing, topped off with celery, arugula and parmesan.
Best New Restaurants and Menus in Singapore: January 2024
Nishikane - Premium Japanese Kappo Dishes
Excited to kick off 2024 with exquisite Japanese Kappo dishes? Nishikane by Nobuhiro Nishi is leaving its mark in Singapore, presenting premium and Instagram-worthy Japanese dishes in an intimate 18-seater dining area. Alongside indulging in high-quality sake and wine, you can pair your drinks with these delectable dishes that will become your favourites by the end of the night.
Nishikane by Nobuhiro Nishi rotates its menu monthly, reflecting the poetic journey of nature and featuring not just seasonal but micro-seasonal ingredients. As fall transitions to winter in the coming months, you can anticipate the availability of the female kobako snow crab, which is only accessible for two months each year, and the Zuwai Kani also known as the male snow crab.
An exceptional element of this fancy restaurant is the appetiser platter, which skillfully presents the changing seasons and nature's beauty on five small plates, setting the tone for the meal. For instance, during autumn, Nishikane especially sources five types of leaves — nanten, maple, ginkgo, kaki, and pine — to bring the season's essence to the table.
Akira Back - Classic Seasonal Omakase Dinner Experience
Akira Back's newly launched Omakase Dinner experience, where elevated Japanese dishes are infused with distinctive Korean accents. Drawing inspiration from the changing seasons and the harmony of the natural cycle, the menu features handpicked ingredients prized for their freshness and flavours. The seasonal five-course menu showcases the chef's culinary artistry, from mains to desserts.
Among our favourites were the following luscious dishes that were paired with exceptional sakes and wines: Umami Hokkaido Uni paired with AB Sada Nigori Junmai Ginjo, Iwate and New AB Sashimi paired with Nanbu Bijin Tokubetsu Junmai. We also had the Halibut paired with William Fevre Chablis Premier Cru Fourchaume, France and the Sanchoku Rib-eye paired with Lions de Batailley Pauillac, Bordeaux, France.
We also could not resist adding the Lobster Claypot Rice to our meal — an absolute treat worth the extra indulgence. The AB Tuna Pizza, a chef's signature, was another delightful addition to our extended dining experience.
Revolver Private Experience Room
Sprawled across the second floor of Revolver’s shophouse, the Revolver Private Experience is a sumptuous, intimate space designed for revelry, away from prying eyes.
A sensuously curved bar greets guests as they enter the inviting space, with a dining table that seats up to 10 people anchoring the room. Equipped with a superlative sound system, a DJ console and space for live music, the Revolver Private Experience is all about decadent experiences, be they private cocktail events, wine dinners, and celebrations.
If you’re sitting down to a special meal, indulge in a custom-crafted menu by Chef Saurabh Udinia that might include a whole Corsican sea bass dressed with coriander and dill, Alaskan king crab legs spiced in classic Pepper Fry, and Mayura Station T-bone steaks served with Revolver’s signature ABC sauces.
If you’re a loyal fan of Revolver’s fire-kissed seasonal menus, you are welcome to enjoy those dishes in the exclusive confines of the Revolver Private Experience too.
We thoroughly enjoyed The Spread, priced at SGD$329++ per person, and our favourites were the Japanese Hamachi Pickled Daikon Pani Puri, Delhi Paneer with Winter Spinach and Shishito Pepper, Japanese King Crab with Gunpowder, Mayura Station Tomahawk and of course their Comte Kulchette with Black Perigord Truffles
A perfect venue for intimate celebrations, a full book out of the space for lunches on weekdays start with a minimum spend of SGD$2,000++ and dinners at SGD$3,500++. Lunch on weekends are SGD$3,000++ and dinners are SGD$5,000++.
Quenino by Victor Liong - Contemperory Asian Fine Dining with Modern Chinese Dishes
Quenino by Victor Liong, located inside Artyzen Singapore, invites you on a culinary exploration through its Contemporary Asian cuisine. Esteemed chef Victor Liong, known for his innovative take on Chinese culinary traditions, introduces the Focus Menu, unveiling a dynamic and playful culinary experience that distinctively captures the diverse flavours of Singapore. The menu mirrors the city's rich multicultural heritage and Liong's unique third-culture viewpoint, strongly emphasising purposeful ingredient selection and modern culinary methods inspired by immersive visits to local markets, farms, and traditional establishments in Singapore and Australia.
Among our favourites from the 7-course Focus Menu was the Raw Spencer Gulf Kingfish, reminiscent of the kinilaw of the Philippines. The creaminess is complemented by white soy, white fungi, burnt garlic white oil, and sliced radish. A standout dish at the beginning of the meal was the Hand-picked Mud Crab with Taro Cream and caviar. This delicacy featured Australian mud crab encased in a delicate brik pastry shell, topped with caviar sourced from a new artisanal Malaysian farm.
Last Word - Retro-Inspired Cocktails and Minimalist Japanese Dishes
Celebrating its 2nd anniversary, Last Word has crafted five special cocktails paying homage to significant eras. Highlights include the floral and fruity Clover Club with Roku Gin, hibiscus, raspberry, and lemon, reminiscent of The Golden Age. For a spicy kick, try the customer-favourite Bloody Mary with lime, wasabi, and fresh tomato, capturing the charm of the Prohibition Era.
To complement the unique era-themed cocktails, Last Word has expanded its menu with minimalist Japanese recipes, such as the Tuna Poke featuring diced raw tuna with a yuzu kosho lime dressing and topped with a crisp sesame cracker, offering a burst of savoury and fresh flavours. You can also enjoy a warm bowl of their Oden soup with the traditional ingredients of daikon radish, boiled eggs and fishcakes simmered in a delicious dashi broth. Another of our favourites is their Yaki-Onigiri, a special take on the Japanese rice ball snack that delivers a blend of crispy grilled rice, succulent meat and wood-ear mushroom stuffing.
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