The last month may have told us that love is flowers and chocolates, but that isn’t always the case. Love is patience– the searching and sourcing of ingredients and the perfecting of a recipe, and love is effort– setting the tables, mixing the cocktails, the final touches. Love is a shared experience, with friends and family and loved ones– and these restaurants are here to make it happen.
Behind our pick of restaurants this month is an assembly of chefs, bartenders and culinary artists truly passionate about their craft– we’ve seen an uptick in conceptual dining, with new menus that evoke a time, place, or a bygone age. From immersive “vibe-dining” concepts and cocktail menus to journeys through the slopes of the Andes and the valleys of Kashmir, each new menu is a labour of love.
If you’re fond of flowers and chocolates, though, check out our guide to Singapore’s best florists.
HighHouse – “Dinner And Dance” At Singapore’s Highest Restaurant and Social Venue
HighHouse’s new dinner “vibe dining” programme, the cheekily-named “Dinner and Dance”, takes place every Monday through Saturday at Singapore’s highest bar-and-restaurant venue, with live performances from dancers and DJs every hour and a stunning menu of food and cocktails with influences from all over the world.
You’ll be able to sample HighHouse’s revamped dinner menu, Pacific Coast-inspired cuisine with a Modern Pan-Asian twist, conceived by Executive Chef Sam Chin and Head Chef Joel Tan. We find the small plates like the Kingfish Carpaccio with nori vinaigrette and guacamole particularly refreshing, and the Saikyo Miso Foie Gras with pancetta and sweet corn velouté is rich, yet evenly spiced. At the time of our visit, there was a live station (a regular addition to HighHouse’s already electric atmosphere) serving the Belly of the Beast, among the new mains at the restaurant– brined, braised, charred on a Josper grill, then served glazed in smoky-sweet barbecue sauce alongside buttered carrot purée and Bali-inspired ginger flower and spring onion relish. Absolutely do not skip dessert– there’s churros on the menu that are delicately sweet and perfectly crispy, with a choice of dips like chocolate and chili and decadent molasses.
The cocktail menu takes culinary cues from six different countries– Australia, Korea, Malaysia, Peru, Thailand and the USA– for a journey around the world from your table. The perilla-infused Seoul Side with black pepper, saline, gin and homemade syrup is a worthy pick, as is the spirit-forward, complex Degraves Boulevard, made with Australian spirits like Tasmanian whisky, Adelaide vermouth, and Mr. Black coffee liqueur. Do try the Sticky Mango Highball– this playful take on the classic Thai dessert is creamy, lightly sweet and fizzy.
HighHouse. 1 Raffles Place, 62-01, Singapore 048616. For reservations, visit here.
Araya – This Chilean Fine-Dining Restaurant Deserves Its Michelin Star
Araya, an intimate fine-dining restaurant set in the lower floors of the Mondrian Duxton Singapore, is a true gem– it’s the only Chilean restaurant in the world to have received a Michelin star. The menu, rooted in Chilean South Pacific cuisine with Japanese ingredients, is created by Chefs Francisco Araya and Fernanda Guerrero, and shows a deep appreciation for provenance and seasonality. This year, Araya launches a series of new menus: a lunch menu, the Menu Rápido, and five-course tasting menus featuring the restaurant’s best dishes.
If you’ve just got time to pop in for lunch, stop by for the Menu Rápido: this three-course, compact menu is a good taste of what the restaurant has to offer. The meal starts out with Chapalele, a chewy potato loaf given a sourdough twist by Chef Fernanda, paired with Butter Merkén– a house-made spread with the restaurant’s own Chilean spice blend, and Cochayuyo spread, made from Southern bull kelp from the Chilean coast into a luscious, umami-packed butter. Dishes at Araya are light and refreshing to showcase excellent produce and delicate textures, all of which can be experienced even over an hour’s lunch– the confit beetroot with roasted beer sorbet, quinoa and preserved figs, among the starters, was served as a single, ribbon-like strand: delightfully firm in the beginning and crunchy at the end with the quinoa. We had the Picaña Asada: wagyu with aged Ecuadorian cacao sauce, which was soft, springy, and had an inexplicable foie gras-like richness. All mains come with a side of Chorizo Arroz, Koshihikari rice in a savoury chorizo sauce.
For dessert, the Menu Rápido features the Single Origin Chocolate: Chocolate 67% cacao, tempered with orange. If you can, though, try the other desserts too: we got to try a bed of candied cherry slices and nuts, topped with a sorbet shell and accompanied by a glass of house-made cherry kombucha.
Araya. 83 Neil Road, Mondrian Singapore Duxton, #01-08. Singapore 089813. For reservations, visit here.
SanSara – Culinary Adventures Through India By The River
At this cosy restaurant by Robertson Quay, you’ll find some of the best food India has to offer– SanSara, located in the Grand Copthorne Waterfront Hotel, which serves North Indian and Awadhi cuisine, but frequently runs special menus celebrating different parts of India. We sat down for the Kashmiri Food Festival, available from 5 February till 31 March– a richly spiced feast that was a delight for the senses in every way.
This culinary adventure through Kashmir begins with amuse-bouche and a soup, Badam Yakhni, made with almonds, yoghurt and spices, which began creamy and cinnamon-heavy and ended savoury and complex. The sharing platter of appetisers was a plate of bite-sized delights with complementary textures: the stars of this plate are the Aloo Bukhara Chaman Kebab, cottage cheese seared perfectly with pitted prune and a homemade special spice, and the Nilofari Shami, a lotus stem and fox nut patty which melted in the mouth.
Of the mains, we loved the Murgh Dhaniwal Korma, chicken drumsticks with coriander powder in a luscious yoghurt sauce, and the Muji Gaad, sea bass with white radish, garam masala and Kashmiri chili powder. A special mention goes to the Kashmiri naan: crispy yet fluffy, it’s a simple dish made absolutely amazing. The Apple Ki Kheer, a dessert of reduced milk, apple and pistachio, makes for a sweet and comforting finish– but if you can, try the Gulab Jamun, a decadent dessert of deep-fried cottage cheese with syrup.
SanSara. 392 Havelock Rd, Singapore 169663. For reservations, visit here.
MOGĀ – Tradition Meets Modernity At This Japanese Izakaya With A Twist
There’s a new food and cocktail menu at MOGĀ, the Pullman Hill Street’s Japanese izakaya with a modern twist. Named “Breaking the Norm” after Japanese women of the 1920s who ventured beyond social expectations of their time, newly appointed Bar Manager Gavin Teverasan and Head Chef Leon Quek have concocted an experience that brings the spirit of the Modern Girls into our day and age.
The cocktail menu has two sections, “Izakaya” and “Modern”: the former reinventions of classic Japanese izakaya cocktails, and the latter innovations on bar staples. From the “Izakaya” menu, the Salted Yuzu Highball, with Johnnie Walker Gold Infused Genmaicha, Angostura bitters, and shio koji refreshes the palate with its bright, tangy-salty flavour, while the My Pear-adise, with Remy 1738-infused snow pear, snow pear cordial and chrysanthemum honey was sweet and mellow while packing an unexpected punch. On the “Modern” menu, we’d recommend the Dirty Saketini, made unique with sake, shochu, and house-made cucumber pickling brine, or the deep, herbal Shiso Funny, made with Monkey Shoulder, Mancino Rosso, and Shiso plum liqueur.
There’s even a Matcha Anmitsu-inspired cocktail, the Frozen Drink, ice-blended with taro, milk, azuki beans, matcha and kujira whiskey into a milkshake-like creation. One of our favourites, surprisingly, was the Sesame & Banana from this menu: with black glutinous rice-infused, discarded banana peel rum, Nusantara cold brew, and black sesame under a bed of banana cream, this cocktail was comforting and banoffee-like with an added nuttiness.
MOGĀ. 1 Hill Street, Singapore 179949. For reservations, visit here.
Kelim Dakdoritang – Iconic Korean Dakdoritang Chain Expands Its Menu in Singapore
Kelim Dakdoritang, an iconic specialty Korean restaurant chain, celebrates its 60th anniversary and the first anniversary of its outlet in Tiong Bahru this year. For the occasion, an expanded menu will be available to customers from 1 March onwards, including the restaurant’s signature dakdoritang or spicy chicken stew, famous Korean street foods like tteokbokki and fried chicken, and stews like doenjang jjigae (soybean paste stew) and army stew. Like the original shop in Jongro, Seoul, Kelim Dakdoritang in Singapore occupies a modest yet bustling unit in the heritage building Block 55.
The dakdoritang has a chicken soup base, is flavoured with sweet and spicy sauce, and contains chicken pieces, rice cakes, and a lot of garlic– though it starts out a little strong, it mellows out as the soup boils away. There’s a “twin” dakdoritang on the menu featuring a set of spicy and non-spicy dakdoritang, but we’d recommend you stick with the classic: there’s something about bright red spicy stew dotted with chewy white rice cakes that’s quintessential to a Korean dinner. There’s also a kimchi fried rice on the menu that’s pleasantly sticky. Unexpectedly, the army stew stood out to us: as always, cheese and a gochujang soup make up the base of this dish, but they’re perfectly balanced. The cheese disappears into a creamy note in the soup that supports the sour notes of kimchi perfectly.
Kelim Dakdoritang. 55 Tiong Bahru Rd, #01-37, Singapore 160055. For reservations, call (+65) 6322 3433.
PAUL Le Café Opens in the CBD with French Bakes and Coffee
Now if you are looking for some Parisian charm in the CBD, head to PAUL Le Café’s latest outlet on Robinson Road. A fresh addition to the CBD’s café scene, it builds on PAUL’s 135-year heritage, offering a casual yet refined take on the French boulangerie experience. Whether grabbing a quick morning coffee or unwinding with a sweet treat in the afternoon, this new spot brings a slice of France to your daily routine.
Here, the coffee is brewed with PAUL Le Café's signature blend of 100% Arabica beans, roasted in France and Rainforest Alliance certified, while an enticing selection of fresh viennoiseries, pastries, and cakes is baked throughout the day. Expect buttery croissants, indulgent pain au chocolat, and fruit-filled delights such as the Grillé Pomme with apple compote.
Craving a piece of European bliss? We highly recommend the Anglaise Abricot, which comes topped with apricot slices and custard reminiscent of our travels abroad.
Beyond pastries, the menu spans éclairs, tartlets, and a rainbow of macarons. Drinks go beyond the standard coffee selection, with the indulgent PAUL Macaron Frappé, Oncteaux hot chocolate (from $7), and a variety of artisanal teas.
For those after something heartier, the café also offers sandwiches (from $8.60) and salads (from $10.90), all made with fresh and wholesome ingredients. Vegetarian, vegan, and dairy-free options ensure there’s something for everyone. Perfect for a quick working lunch or even a team catch-up.
Time to make morning coffee runs a little more delicious! PAUL Le Café at CBD is offering a complimentary cup of coffee with any viennoiserie purchase for takeaway, available until 15 March 2025.
PAUL Le Café. 8 Robinson Rd, #01-01, Singapore 048544.
Lunar New Year offerings at Edge Pan Pacific Singapore
From 8 January until 12 February 2025, indulge in Executive Chef Andy Oh and his Culinary Team’s specialties, featuring an expansive menu.
Begin your meal with a do-it-yourself Yu Sheng Station with a variety of vegetables, condiments, and Chef’s special green apple mint and truffle plume sauce.
For seafood lovers, there is a wide selection of fresh seafood such as Snow Crab, Boston Lobster, Tiger Prawns, Pacific Clam, Half Shell Scallops, Sea Conch, Black Mussel, and Crawfish.
Indulge in local dishes such as Chilli Crab, Slipper Lobster Nyonya Laksa, Char Kuay Teow, Baked Mala Barramundi, BBQ Gold Coin Bak Kwa and Chicken Floss Pizza and the list goes on!
They too have succulent roasts, such as Roasted Five Spice Golden Whole Pig with Hai Xian Sauce, Lamb Rack, Peking Duck and more.
Dessert lovers would enjoy their Crispy Batter Nian Gao with Sweet Potato and Yam, Panna Cotta, Durian Mousse, Chinese Eight Treasure Cake, assorted Lunar New Year Cookies, Nyonya Kuehs, and more.
This has got to be the most "value for money" buffet with very good service. Definitely coming back for more!
Edge. 7 Raffles Boulevard, Level 3, Pan Pacific, Singapore 039595. Book a table here.
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.
Hansik Dining Collective – New 24-Hour Spot For Comforting, Authentic Korean Food
Hansik Dining Collective, Singapore’s newest 24-hour spot on Tras Street, is kind of like a department store of Korean food– spanning two storeys and six dining concepts, including Singapore’s first Korean Fried Chicken joint Kko Kko Na Ra, Hansik serves up Korean comfort food, drinking snacks, hearty house-made soups, and even some rare delicacies – all made with ingredients directly from Korea. The restaurant is owned and operated by a Korean aunt-and-niece pair who noticed the lack of authentic Korean dining options in Tanjong Pagar– way before it became Singapore’s current “Koreatown”– and sought to create a haven for homesick Korean diners and curious locals alike. Kko Kko Na Ra, which opened in 2008, introduced Korean Fried Chicken culture to Singapore, and the rest followed.
Across two storeys, savour the best of Korean delights like the Kimchi Cheese Jeon, a pizza-like crispy kimchi pancake topped with cheese and perfect for sharing, and a basket of classic Korean fried chicken from Kko Kko Na Ra – it’s made with over 40 premium ingredients with a secret recipe. The result is fluffy, crunchy batter and tender chicken, with a surprisingly clean flavour. There’s also a Yangnyeom chicken flavour, which is sweet and spicy in the authentic Korean manner as opposed to more garlic-heavy localised options. Pair them with the restaurant’s specially imported makgeolli– with a delightfully cloudy texture and nuanced flavour.
Available downstairs are a range of classic Korean soups and dishes, like bibimbap and dwaeji gukbap (pork rice soup), simmered overnight in one of the massive stone pots that line the front of the restaurant. Look out for siraegi gukbap (radish leaf rice soup), which can’t be found in any other Korean restaurant in Singapore, and is beautifully tangy with soft slices of radish leaf.
Hansik Dining Collective. 33 Tras Street, Singapore 078973.
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.
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.
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].
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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