We scout out the best new restaurants and menus in Singapore for 2023 so you’ll always be in-the-know. Bookmark this page for regular updates!
New year, new bucket list of restaurants in Singapore to try. This June, the feast takes you from Spanish restaurants to magnificent rooftop spots with a view. Hungry yet? These are the finest fresh faces in town right now.
Best new restaurants in Singapore: June 2023
Mish Mash
Feeling particularly indecisive this evening? Gather your friends for a dining experience at the newest gastro bar on the block. Mish Mash is Singapore’s first to serve a lineup of wine cocktails shaken, stirred, or poured over ice. You’ve got choices like champagne, white, red, rosé, sake, and sherry-based cocktails. We loved Lusty Lemony, a champagne-based cocktail with yuzu and lychee for that added sweet and citrusy zing. For something a little more complex, give Cocoa Climax a go. You’ll get chocolatey notes from the cacao cabernet sauvignon.
True to its name, don’t expect just one style of cuisine at this joint. It grabs inspiration from all over the world. Think Spanish manchego fried tempura-style with truffle honey or lamb saddle tandoori with edamame hummus and coin pratas. For us, the steak tartare was a dream. It’s topped with a light layer of torched miso foie gras that adds to the savoury flavour. Pile it on top of crispy moffles (mochi waffles) for the perfect bite!
Mish Mash, 198 South Bridge Road, Singapore 051747
Barrio by Kulto
A new Spanish restaurant in the leafy Bukit Timah neighbourhood, Barrio by Kulto joins the stretch of eateries and shops surrounded by private residences. Step in and you’ll notice thoughtful Spanish touches like flower pots and wooden shutters adorning the walls. This cosy, convivial space is perfect for romantic dates, family gatherings and friendly catch-ups over good food and drinks. If you’re not people-watching at the alfresco seating area, check out the team at work in the lively open kitchen helmed by chef-owner Jose Alonso.
Once you’ve settled down in your seat, it’s tapas time! Tip: come in a group ‘cos this menu is great for sharing. The jamon Iberico croquettes ($14 for four) are crisp on the outside and creamy on the inside, while the bikini sandwich ($20) offers aromatic bites of juicy roast beef, cheese and black truffle. Want more plates for the table? Get grilled green asparagus ($18) with Iberico chorizo and hazelnuts, or the ceviche dish ($20) made of marinated seabass and served with tortilla crisps.
Amp up your dining experience with meaty mains such as charcoal lamb rack ($36) and Iberico pork ribs ($40). Or split half a roasted chicken ($45) with your partner – this perfectly cooked bird comes with panadera potatoes and a salad. Of course, you can’t forget the paella: we tried the seafood one ($42 for two pax) and loved the flavourful rice topped with chunky prawns. End with the classic churros and chocolate sauce ($14): these ones are incredibly crisp and fluffy, melting beautifully in your mouth. Delish!
Barrio by Kulto, 73 Hillcrest Road, Singapore 288945
Tajine
Transport yourself to a quaint patio in Morocco at this new tapas and cocktail bar that combines the country’s rich culinary heritage with a modern twist. The versatile space is ideal for intimate dinners and big groups but we suggest the latter so you can try everything on the scrumptious menu.
Call dibs on the mixed platter (from $36), where you can select up to six dips and salads. Our faves: zaalouk (grilled eggplant), bessara (fava bean hummus) and gar’a m’asla (roasted butternut pumpkin puree). Scoop up all the flavours with house-made woodfired pita and batbout ($8 each). Feeling thirsty? Choose between 15 signature cocktails ($24 each) from the fresh Marrakesh with gin, mezcal, passionfruit and orgeat, to Sumactini, made of sumac-infused vodka mixed with pomegranate, elderflower and pink grapefruit.
It’d be criminal to skip the tajines – a Moroccan staple with your choice of slow-cooked protein in a cone-shaped claypot. We tried the milk-fed veal shank ($98) with bone marrow that you can slather on bread. The hearty broth is a flavour bomb thanks to prunes, apricot, saffron, almonds, honey and sesame. Save room for pastillas, a savoury pastry pie stuffed with tender meat, spices, dried fruits and nuts. The crunch from the layers of filo was exceptional, and our poulet ($68), featuring organic free-range chicken, turmeric, roasted almonds and orange blossom had just the right amount of sweet and savoury flavours.
For dessert ($16 each), go light and easy with the refreshing sorbet or try classics like riz au lait (almond milk and orange blossom rice pudding) and cornes de gazelle, a unique crescent-shaped cookie. End your meal with a minty fresh Moroccan tea ($12).
Tajine, 18 Mohamed Sultan Road, Singapore 238967
Tinto
If you love Canchita Peruvian Cuisine (as much as we do), you’ll want to try Tinto, which is brought to you by the same husband-and-wife chef team. This warm Spanish restaurant loves all things tapas, paellas and wines from the country. You’ll see that in its menu, which is a nod to regional favourites from Andalucia, Catalonia, Seville and Valencia. Try tapas plates like cangrejo, a zesty salad with crab meat, avocado, green apple and salmon caviar, or pulpo a la brasa, a dish of grilled Spanish octopus served with Catalan lentil stew.
Mains take you from land to sea with carabinero prawns, roasted Spanish suckling pig, and beef rib eye with Jerusalem artichoke purée and chimichurri sauce. For a carb-tastic option, look to the paella and fideua creations: new Valenciana pairs saffron-flavoured bomba rice with chicken, pork chorizo, roasted artichoke and raw zucchini strips, while the carabineros and setas noodle paella comes with prawns, grilled organic mushrooms and truffle aioli.
Save space for desserts such as churros with chocolate sauce and vanilla pastry cream, orange cake topped with olive oil ice cream and blood orange jelly, or vanilla and coconut rice pudding.
Tinto, #01-21, Block 10 Dempsey Road, Singapore 247700
Mutiara Seafood
You may know the Jumbo Group thanks to its famous restaurants. Now, it’s diving into the halal world with its first halal-certified seafood concept. Expect all the signatures you know and love, including chilli crab, fried baby squid, prawns with salted egg, and more. Or try familiar favourites with a new twist: mocha fried chicken, scallop wrapped in yam ring, and chilli crab meat sauce with mantou.
Wondering what’s new about this menu? The grilled items! We’re talking about Indonesian grilled chicken, Jimbaran grilled prawns, grilled red tilapia with sambal, and grilled chicken satay. Grab mugs of fruity coolers in flavours like yuzu or grapefruit pomelo to wash it all down.
Mutiara Seafood, #01-02 & #02-02/03, Wisma Geylang Serai, 1 Engku Aman Turn, Singapore 40852
Skai
One of our favourite sky-high restaurants debuts a new a la carte menu thanks to a fresh face leading the charge in the kitchen. Executive chef Seumas Smith, who was formerly at Moosehead Kitchen and Maggie Joan’s, intricately crafts dishes from fresh Japanese produce and traditional techniques.
After you’re done admiring the ever-so-stunning views, start your meal with freshly baked bread and a creamy slab of butter that’s enhanced with whipped beef fat. Clearly, chef isn’t playing around when it comes to food – even the bread starter is amazingly addictive. For more appetising bites, try the Irish oysters (from $58 for six), aged kaluga hybrid N25 caviar (from $95 for 30g), and bluefin tuna tartare ($38) with uni atop rice cake. But pace yourself, because there’s a lot to enjoy here.
Next up, appetisers. The seared Hokkaido scallop dish ($42) is a lovely treat, pairing the seafood with a miso beurre blanc sauce that’s accompanied by barbecued peas. And you’ll want to try the shima aji ($26), a fusion of mackerel and hamachi. The fish is dry-aged in-house before it’s cured and given a light torch on the binchotan grill. Each plate is served with a splash of ponzu sauce, yuzu kosho, finger lime and Japanese radish.
Meat is the main highlight at Skai, and the new lineup spotlights exquisite Australian and Japanese cuts. Japan’s saga wagyu A5 ($155) was a standout for us, as each bite truly was melt-in-your-mouth tender and flavourful. From Down Under, we enjoyed the Westholme wagyu flat iron ($76) and Wylarah wagyu sirloin (available on the chef’s tasting menu) alongside an array of sauces.
To round it off – if you’re not already stuffed – refresh your palate with Greek yogurt sorbet ($18) that’s zesty and fruity. Or go all out with the decadent araguani chocolate ($24) with chocolate ganache, dulce de leche creme and house-churned vanilla ice cream.
Skai, Level 70, Swissotel The Stamford, Singapore 178882
Altro Zafferano
For an indulgent Italian meal, treat yourself to the new Journey menu ($248++) curated by head chef Daniele La Rocca and executive chef Andrea de Paola. It’ll take you on a trip through Italy’s history, culture and food, highlighting traditional flavours with elegant creativity.
Start with four canapes inspired by breakfast to set the tone: cannoli stuffed with 12-year-old parmesan fondue and candied lemon zest; tuna chutoro and hazelnut; calzone braised leek and anchovies; and foie gras sandwiched between diplomatico pastry and strega liquor-infused sponge cake.
Want a dish that’s reminiscent of salty sea breezes and seafood by the water? Fishermen Perks is a creamy sea urchin flan you’ll love. Break off your sourdough bread to scoop up each bite topped with sea urchin and charcoal-grilled bread cream for umami flavours of the sea. Oh, and we couldn’t get enough of the sous vide artichoke dish! Each spoonful is salty and smoky with the addition of smoked egg yolk, oscietra caviar and rendered lard dip.
Pasta lovers will enjoy every bite of Pasta Mista, a nod to minestrone with five raviolis each paying tribute to a region of Italy. There’s beetroot, potato, carrot, guineafowl, and 12-year-old parmigiano reggiano, all swimming in a light guineafowl consomme. But the dish we’re still thinking about? Friday’s Sole. The oh-so-tender sole fillet is slathered with trout roe caper mugnaia sauce that lifts the fish with its bright, zesty flavour, and it’s served alongside white asparagus beautified by vibrant florals.
Altro Zafferano, Level 43, Ocean Financial Centre, 10 Collyer Quay, Singapore 049315
Best new restaurants in Singapore: May 2023
Kubo
Think you’ve seen (and tried) it all when it comes to Filipino food? Enter Kubo. It’s been around since the later part of 2022, but if you haven’t dined there yet, you’re missing out. The beautiful 140-seater at Robertson Quay is named after the recognisable thatched huts in the Philippine countryside. A traditional wood-fired brick oven takes centre stage in the restaurant, which explains its open kitchen and counter seats where you can dine right in front of the blazing action.
Chef Kurt Sombero, who’s done stints at Burnt Ends and Meatsmith, draws influence from his Filipino heritage to shine a brighter spotlight on the cuisine’s beauty and diversity. He finds inspiration in food across the country, constantly reinventing the wheel with his elevated take on famous and lesser-known dishes. You know you’re in for a treat when you spot the flames heating up the kitchen, and that divine smokiness is showcased in signature dishes like the insanely tender inasal (chicken) mid-wings ($12) and sisig ($25). The house-aged duck ($42) is another must-try: it’s served in two ways – grilled and confit – for maximum enjoyment.
Our standout of the night? The pork longganissa ($20), a new appetiser that gives a nod to the Filipino breakfast classic. Textures and flavours meld together in the dish to offer you a little bit of everything with the layers of grilled hamonado naked-pork patty, pickled cucumber, ikura, cured egg, smoked cheddar cheese and toasted potato bread. Also new: the turmeric banana leaf rice ($12) for those who yearn for a plate of carbs to complete the meal.
Oh, and if you’re the type to get a little squeamish about animal parts (like us), you might wanna toughen up and give the beef tripe ($12) a shot. It’s fried to crunchy perfection and seasoned with paprika and spiced chickpea purée – all of which makes it rather addictive. Dare to go one step further? Order the smoked beef tongue ($24). Served with smoked mushroom and tare aioli, it’s surprisingly tender and delish – if you can get past the idea of what you’re eating. End off with Kubo’s signature halo halo ($14), a dessert of ube ice cream, coconut and meringue.
Kubo, #01-12, The Pier at Robertson, 80 Mohamed Sultan Road, Singapore 239013
Neon Pigeon
Neon Pigeon welcomes two amazing talents to its coop and the result is a gamut of fresh culinary creations and creative cocktails. Head chef Sean Mell of Nobu fame and bar manager Mario la Pietra (previously from The St. Regis Hong Kong) join hands for Eat. Drink. Belong. Many items from the new menu are inspired by chef Sean’s knack for Japanese flavours mixed with dishes reminiscent of his childhood. Shime Iwashi with crispy ramen and miso tofu ($25) is an elevated example of a quick-fix childhood Mamee snack.
The clear soup broth ($18) made of garlic roasted Amela tomato with parmigiana dashi, and Misozuke tofu cheese served alongside kombu toast, hits the spot with the right amount of zing, umami and crunch. Don’t be fooled by this unassuming grilled cheese sandwich and clear tomato soup combo as it might just be your dish of the night. Speaking of sandwiches, the hearty kuruboto katsu sando ($27) has a thick slab of smoked pork collar in the middle of buttery brioche.
We bet preparing the Chilean seabass ($39) was like a walk in the park for chef Sean. The fish is grilled to perfection: crispy on the outside, and flaky on the inside with dry miso seasoning and aromatic yuzu and truffle sauce to elevate it. The grilled tsukune ($18) is as classic as it comes – smoky grilled minced chicken is marinated with a sweet and salty sauce, and served with a dollop of velvety egg yolk. Tip: order some paos and make it into a mini sandwich, then scoop up all the leftover sauce.
For dessert, the banana tobanyaki has the right mix of flavours and textures. Who can resist a sizzling hot pan of smoky bananas (grilled at the table) topped with miso caramel and bourbon pecan ice cream? Not us!
Neon Pigeon, #01-01, 36 Carpenter Street, Singapore 059915
Humpback
After a brief break, this seafood restaurant and wine bar welcomes diners back with a refreshed look and a reinvented menu. Start with its signature oyster platter ($8 each, minimum six pieces per order), sourced directly from the Pacific Northwest. Each oyster is shucked and served with a lemon slice and mignonette made in-house with chardonnay vinegar and rice vinegar. We recommend starting with the Eid Inlet – plump oysters with a sweet, almost honeydew-like finish. Save the Hama Hama, which has a clean and crisp finish, for last.
If you want a moreish snack before your mains, go for the mussel toast with spicy nduja ($16 for two pieces). These juicy and plump Australian mussels are tossed in smoked oil and served on toasted brioche fingers. It’s been days and we still can’t stop thinking about them! We also can’t get enough of the buckwheat bread with yuzu butter ($13). The sourdough is chewy and has a lovely, nutty flavour. A slightly tangy and creamy yuzu butter complements the bread perfectly.
As for the small plates, it’s tough to decide what we like best. The red prawn tartare with tosazu jelly and pomelo ($26) is light and refreshing, and the marigold petals garnishing adds a floral hint to the dish. But if we really have to choose, our vote goes to the ricotta cavatelli with swordfish bacon and chitose corn ($28). The handmade pasta is cooked al dente and perfectly matches the fish belly bacon.
Finish your meal with the toasted castella cake with creme fraiche ice cream and soy caramel ($14). Don’t worry about it being too sweet – the ice cream, soy caramel, and thin snow salt flakes lend a savoury, umami touch to the cake. We daresay, this is a must-try! The perfect ending to your night at Humpback.
Humpback, 18-20 Bukit Pasoh Road, Singapore 089834
Common Man Night Shift
Common Man Coffee Roasters is a name we all know and love. It’s now cooked up something new for an after-hours treat, and we’re so here for it. Formerly known as Drunken Farmer, the natural wine bar debuts a new food menu and boasts more than 80 labels of vino varieties on the drinks side. But before you scoff and think of your last jaunt with natural wine (“funky” may come to mind, and we won’t blame you), here’s the thing. It’s not all bad (or expensive). And Common Man Night Shift is living proof. With bottles starting from $60 and glasses going from $13 to $16, the natural wine selection is wallet-friendly and unexpectedly good.
In a space that’s casual and cool, you’re invited to explore the different taste profiles of wine – no judgment involved. Whether you’re into fresh and clean wines or bold and earthy notes, the Drunken Farmer team curates something for everyone. You can even try a flight of three glasses for $50.
To pair with the wines, order appetisers like hummus ($12) and labneh ($12), both creamy dips to mop up with fresh sourdough flatbread. The chewy cacio e pepe udon pasta ($24) is a game-changer topped with a gooey egg and parmesan shavings. But if you’re in the mood to indulge, get the duck and foie gras pie ($38) for bites of duck mince, foie gras and black truffles enveloped by flaky puff pastry.
Don’t miss out on the sourdough pizzas, though. Options include Umami Magic ($22), a mix of mushrooms, ricotta, mozzarella, poached egg and ma la chilli crisp; and Sweet Dreams of Stracciatella ($26), a sweet-savoury combination of mortadella, mozzarella, pistachio paste and honey. Veggies aren’t overlooked here either. The panzanella ($18) takes the classic Italian tomato salad and tops it with candied peanut and sesame brittle. Oh, and save space for desserts like yuzu cheesecake ($14) drizzled with herb oil and Okinawa black sugar tiramisu ($16), which is soaked in hojicha instead of coffee.
Common Man Night Shift, multiple locations including Stanley Street and Joo Chiat Road
Dakga
So you love K-BBQ? Say hello to the city’s first Korean barbecue spot that calls attention to the humble chicken – specifically, chicken neck. Available in limited quantities daily, it comes in two varieties: boneless neck meat ($28/150g) or marinated neck meat ($29/150g) in spice rub. If thigh meat is your jam, get it dressed with the house-blend seasoning ($28/400g). For a clucking good time, add to your order chicken oyster, gizzard, tenderloin and heart. Don’t forget to try side dishes like cheese fondue ($15) with nacho chips, kimchi pancake ($16), truffle triple eggs ($6), and curry fried chicken ($22).
Haven’t had your fill yet? Turn to carbs for a hearty meal. Dakga ramen ($12) offers a bowl of chicken broth ramen with onsen egg, while gye bim myun dry cold noodle ($14) kicks it up a notch with chilli oil. If rice is more your thing, go for the old school lunch box ($10) of Korean chicken spam, sunny side up, stir-fried anchovies and kimchi. Drinks like soju and Korean beer are available on the menu, too.
Dakga, 17 Duxton Road, Singapore 089483
Blackbird
Heads up: there’s a new bird on the (live music) block. Housed in a black-and-white building at Gillman Barracks, Blackbird is the brainchild of four friends who have a passion for live music (one of ‘em is the founder of Timbre Group). The Western-style dishes include pizzas, lamb chops and steaks, as well as bar bites such as onion rings and chicken wings. Plus, you’ll find draft beers, cocktails and wines on the drinks list. It’s a pretty standard menu, so just come for the tunes, and stay for the lively vibes. Performers on the line-up feature names like Havana Social Club, Reverie, New Kitten Party, Jack & Rai, Shirlyn + The UnXpected, and loads more.
Blackbird, 8 Lock Road, Singapore 108936
Best new restaurants in Singapore: April 2023
Aniba
A buzzworthy new restaurant has landed in Singapore, and we’re lovin’ it. Set up by the team behind Miznon and North Miznon, Aniba houses an upscale restaurant, cocktail lounge (complete with boozy bashes on Saturday nights) and private room. The menu is put together by chef Meir Adoni, who elevates Middle Eastern cuisine at this dining concept, which is one of the rare kosher spots in the city.
Aniba’s entrance is hidden – head in through a private lift next to Bonham Street – but once you enter the smouldering space, it’s all about dark wood tones, dim lights and a grand centrepiece bar. There’s an electrifying energy in the air, boosted by booming beats and the hum of the open kitchen. And did we mention the view of the Singapore River and beyond? Spectacular.
You might be surprised to find only fresh seafood and vegetable-centric dishes on the menu, but on our visit, we didn’t miss the meat at all. Instead, we filled up on hearty carbs with the scrumptious kubaneh ($34). The platter of traditional Yemenite brioche comes with crushed tomatoes, schug, olive oil, creme fraiche with za’atar, pickled radishes and baby eggplant for you to polish off every bit of that addictive bread.
For a deliciously creamy bouillabaisse, order the Jaffa Shore-line ($84) to enjoy oven-roasted grouper paired with the fluffiest couscous you’ll ever try. If you’re in the mood for a fruity dessert, we recommend Malabi ($31), a stack of caramelised shredded filo tuile with strawberries, raspberry sorbet, plum and spices compote, and malabi cream.
Oh, and don’t forget to get a cocktail or two. The drinks lineup is influenced by flavours from North Africa, the Middle East and Asia, with unique concoctions like the Panacea ($25), a mix of London Dry Gin, orange sec, limoncello, bitters, citrus and shaved pecorino.
Aniba, #05-03, 6 Battery Road, Singapore 049909
Salt & Palm
From Sydney to Singapore, brother-and-sister duo Mark and Natasya Soetantyo bring their brand to town. Their neighbourhood restaurant-bar offers a fresh take on the flavours of the East Indies. Embellished with artworks by Australian, Indonesian and local artists, the space is abuzz with vibrant tunes, good food and wine. Try starters like corn fritter ($15), a vegan-friendly deep-fried corn snack served with chilli tomato salsa, or potato cake ($12), the eatery’s rendition of perkedel made with potato, vegan mayo and seaweed-based vegan caviar.
Choose from heartier plates like beef short ribs ($52) cooked in a rendang sauce; prawn bisque pasta ($32) topped with an onsen egg, beansprouts, tobiko and chives; and duck confit served with Indonesian green mango tomato salsa and green sambal. For dessert, get the pandan coconut creme brulee ($15) – made without dairy or eggs – that’s topped with jackfruit and berries. To round off the night, sip on natural wines from France, Italy, Spain and more.
Salt & Palm, 467 Joo Chiat Road, Singapore 427678
Numb Restaurant
Authentic Sichuan cuisine with a modern spin? Sign us right up. Brought to you by the team behind Chengdu Restaurant, this 80-seater’s mouth-numbing dining experience is a delightful one – if you’re into dishes that pack a punch. Go all out with the mala broth boiled seabass (from $39.80) or spicy chilli chicken with fried dough twist (from $30.80). Other must-tries include applewood smoked crispy chicken ($33.80) and Peking duck in a spicy stew ($39.80). To cool off, get the sweet and sour pork ($32.80) served with purple sweet potato, strawberries, blueberries and pineapple on a plate of ice.
For a little boozy pairing, order from the selection of craft beers by Brewlander, sip on red, white and sparkling wines, or clink cocktail glasses to wash down that tingling, numbing feeling.
Numb Restaurant, #01-12, Marina One West Tower, 5 Straits View, Singapore 018935
Nae:um
Korean chef Louis Han of one Michelin-starred restaurant Nae:um takes inspiration from his BBQ gatherings back home for the latest menu refresh. Front Yard Barbecue, which will be on offer till the end of summer, comes in the form of six-course Classic ($198) and eight-course Signature ($258) tasting menus. You’ll find three cold dishes and three hot dishes in both, with extra signatures and contemporary creations in the latter, which we happily savoured.
Three beautiful bite-sized snacks arrive on the table first, served in a garden tray dotted with bunnies. Next, the gorgeously grilled duckgalbi, made of minced duck wrapped around a rice cake and skewered. Each bite gives you the crunch of quinoa puffs, that sticky sweet chilli sauce, and the herbaceous flavour of Korean perilla leaf.
The somyeon dish was another one we polished off – these aren’t your average Korean buckwheat noodles. They’re tossed in a mix of chopped white kimchi, spring onions, garlic, shallots, crab soy sauce and more, served with grilled Kurobuta black pork belly and cured tobiko sauce. For more meaty goodness, the binchotan-grilled MS7 wagyu tenderloin is a fork-tender treat. Just like everything else, it’s pleasingly plated and comes with pickled sweet potato leaf, grilled king oyster mushroom, shishito peppers and a tiny bouquet of herbs.
Of course, you can’t skip the carbs in K-BBQ, and the pork rib rice had us wishing there was a second serving waiting around the corner. Marinated in a sweet-savoury blend of soy sauce, apple, pear, onions, potatoes and chilli, the meat sits on a bed of barley, short white rice and brown rice, topped with a vibrant edible garden. End off with a refreshing dessert of lime, mint and lemon fruit sorbet with soju and lemon juice granita, vanilla yogurt mousse and melon tuille.
Nae:um, 161 Telok Ayer Street, Singapore 068615
Ikkagoyo
The newest kaiseki restaurant on Amoy Street, Ikkagoyo is helmed by Japanese chef-owner Mitsutaka Sakamoto, who’s created a menu revolving around the finest seasonal ingredients from his home country. Get comfy in the 16-seater space and admire the counter made with 100-year-old Yoshino cypress as you partake in the prix fixe menu ($338). The 12-course lineup dishes out Spanish mackerel with aburi-style skin, and otoro served raw with kombu shoyu and gold flakes, as well as aburi-style topped with black peppercorns.
For the ‘hassun’ or seasonal platter, expect to dig into monkfish liver that’s been chilled on ice and steamed over dashi. Other highlights include yellowtail enveloped in rice paper and deep-fried, abalone that’s steamed for three hours and served with udon sauteed in abalone liver sauce and butter, and Japanese A5 wagyu cooked shabu shabu-style. Elevate your meal with a selection of junmai daiginjo grade sake or wine.
Ikkagoyo, #01-14, 115 Amoy Street, Singapore 069935
Path Restaurant
It’s been a year since the debut of Path, and if you haven’t been there recently, you’re in for a treat. While chef Marvas continues to delve into East Asian flavours and ingredients – all whipped into shape with his French fine dining expertise – dinner is an entirely new experience now. You’ll find two prix fixe menus on offer: the six-course Voyage ($188) and the eight-course Expedition ($228). We tried the latter, which was stunning, but you’ll want to come hungry ‘cause it’ll fill you right up.
Things get off to a strong start with Memories, a trio of aubergine sphere atop a parmesan sable tartlet; abacus seed skewer topped with dried shrimp ragu and winter truffle shavings; and lamb beignet that’s deep-fried to delicate perfection. But the winner of the night is hands down the Shanghainese hairy crab roe that’s a nod to chef Marvas’ favourite food memories: hairy crab roe and beancurd. You get a little baguette with this dish so you can mop up every bit of the sweet-salty roe, smooth soy curd and chilli oil. If we had a ramen-sized bowl of this dip with a big ol’ baguette, we’d be 100% contented.
Another standout? The pork trotter ‘crepinette’, which looks like an unassuming golden sphere but envelopes lovely textures and flavours. Inspired by a dish from his childhood – Hakka braised pork belly with preserved veggies – chef Marvas delivers a creation that’s crispy on the outside but sticky on the inside, with micro greens to cut the richness of the sauce. Oh, and we can’t forget about that steamed deep sea fish maw, which is brought to the table in a casserole dish and opened in front of you – so you get the lovely aroma of sake and kombu.
The 15-day dry-aged US duck crown dish is impressive, too. We love how it’s served with eight different types of condiments, so you get fresh flavours with every bite. Try a slice with spinach puree, oba leaf kimchi, pickled cherry, Teochew chilli, pickled mustard salsa with pineapples, watermelon radish with leeks and chives, duck rillette in a fried pastry ball, and duck jus.
Finish off with Mongolian milk curd that’s made with Valrhona white chocolate, Greek yogurt and extra virgin olive oil – it’s vaguely reminiscent of thick, luscious lemon curd. Absolutely divine.
Path Restaurant, #01-05/06, Marina Bay Financial Centre, Tower 3, 12 Marina Boulevard, Singapore 018982
Best new restaurants in Singapore: March 2023
Art di Daniele Sperindio
Ah, the beautiful one Michelin-starred Italian restaurant. Shall we list all the things we love about this fine dining destination? It’s settled in snug at the rooftop of National Gallery Singapore, offering breathtaking views of Marina Bay and its surroundings. Service is attentive and impeccable. The decor is modern and classy, with few tables dotting the space to make it an exclusive experience. And the food is just splendid.
Now relaunched as a chef-owned venue, the former Art Restaurant sees ilLido’s previous group executive chef Daniele Sperindio at the helm, and the change in hands is one we’re totally on board for. At $328 per person, the seven-course Art 4.0 tasting menu is a bit of a splurge, though you can pop by for a slightly more pocket-friendly lunch. But we’d recommend this culinary experience for special occasions in the evening – that’s when it shines the brightest (and the views are spectacular). Tip: carve out a good chunk of time for dinner, ‘cause you’ll be grazing for a couple of hours.
Each dish is a true work of art, but the creations also weave stories of the affable chef’s home country and experiences. We love how he reveals a little bit about himself in every course, whether it’s through the way the ingredients come together or the personable tales he tells. From the humble bread course elevated with rustic sourdough and high hydration ciabatta (along with a simply sublime butter sourced from Beppino Occelli) to the elegant bite-sized snacks bursting with flavour, our meal was off to a great start.
Tea time underwent a makeover, catching our fancy with its medley of glazed porcini, sabayon and mushroom tea – it’s an earthy, feel-good dish. But our standout? La Superba, a pasta course influenced by chef’s hometown of Genova. Taglierini is made with flour and yolks (not a drop of water), served in an infusion of clams and stock fish, with parsley butter, taggiasche olive puree, and a zesting yellowfin tuna bottarga for an intense seafood flavour that lingers in the mouth.
Part two came in the form of a giradito, a colourful pasta noodle shaped into a ravioli-like form and stuffed with ragout of aged Challans duck. Finally, the course wrapped up with chef’s signature scarpetta, a fluffy slice of Ligurian focaccia that you can dip into braised meat tocco, basil pesto and parmigiano sauces.
Dessert was an absolute banger, amusingly named Tourists on Mount Vesuvio, as chef describes it as common to come across Italians from the south heading to a restaurant in the north with a “little piece of home in their pocket” to add to a dish. Sort of a play on the classic mont blanc, the dish is sweet, savoury, creamy and brimming with depths of flavours from buffalo milk gelato, whisky-laced toffee, cocoa nib tuille, and a deconstructed Napolitan biscotti all’amarena. The finishing touch? A non-Napolitan ingredient: a 40-year-old aged balsamic vinegar that chef jokes he chose because they’re both around the same age and can grow old together. What a work of art.
Art di Daniele Sperindio, #06-02, National Gallery Singapore, 1 St. Andrew’s Road, Singapore 178957
Xiabu Xiabu
Individual hotpots with free-flow noodles and shaved ice desserts? You bet we ran to Bras Basah to get ourselves a spot at Xiabu Xiabu for lunch. Whether you’re dining alone or in a large group, the restaurant has several tables fitted with individual induction stoves and ample space for all your ingredients. You can order a la carte plates of sliced pork, beef, lamb, or chicken and seafood, but we highly recommend going for the set menus to enjoy a feast.
It’ll set you up with a soup base, vegetable platter, tea, your choice of protein, and access to free-flow condiments, noodles, and the dessert bar. We say top up a little more to get a taste of the spicy Sichuan soup or pork tripe and chicken soup base, which uses Oatly milk! It even comes with a mini portion of the mushroom soup base. That’s right, you’ll get two soups for this hotpot experience. Plus, there are cooked sides like crispy squid, popcorn chicken, and Taiwanese sausage to dig into. If you’re craving bubble tea, browse the huge list of flavour options. We promise you’ll walk away full and satisfied – we certainly did.
Xiabu Xiabu, #01-03/04, Lazada One, Bras Basah Road, Singapore 189554
Fat Cow
If you haven’t been to Fat Cow in a hot minute, we recommend you make plans. The renowned fine dining establishment, which has been in operation for 13 years, is now under the leadership of head chef Shingo Iijima. He’s placed a greater emphasis on washoku – traditional Japanese flavours and techniques. You’ll find his influence is evident all throughout the revamped Chef’s Table omakase menus, which include the Shin omakase ($168) and Tetsu omakase ($350) for lunch and dinner, respectively.
We tried the decadent Tetsu omakase menu, which pays tribute to chef Shingo’s master of the same name. This includes nine intricate courses, each artfully presented as miniature masterpieces that are almost too exquisite to consume. The dishes are thoughtfully arranged in an alternating light-and-heavy format, creating balance for our palates – we enjoyed the entire meal without feeling overwhelmed.
Expect each course to contain elements of contrasting flavours and textures. The kamasu warayaki and hon maguro otoro showcased a smoky and robust Japanese barracuda, accompanied by extra tender slices of bluefin tuna belly that literally melted in our mouths. The unagi tamajimushi, an elevated chawanmushi dish, presented a silky smooth base layered with charcoal-grilled unagi. This was complemented by mountain caviar sauce and creamy uni nestled within a crispy deep-fried perilla leaf, delivering a super satisfying crunch with every bite.
While you can satisfy your craving for Japanese wagyu with dishes like lotus root glutinous rice cake with wagyu beef, the highlight of our meal was undoubtedly the two sushi courses served in the middle and at the end. Chef Shingo uses two types of sushi rice: one mixed with white vinegar, and the other with red vinegar to match the different types of fish. We fell in love with the steamed monkfish liver: its texture was incredibly velvety and indulgent, having been meticulously strained twice to achieve a luxuriously thick consistency.
Perfectly balanced, well-paced, and absolutely delicious: this is one omakase experience well worth the price tag. We can’t wait to see what else chef Shingo will conjure up during his tenure with Fat Cow.
Fat Cow, #01-01/02, Camden Medical Centre, 1 Orchard Boulevard, Singapore 248649
Restaurant Chedi
Head to a shophouse in Jalan Besar for the ultimate Thai experience. You’ll gaze at folk art along the wall while vibing to a cool playlist of pop and rock Thai tunes at this new restaurant. Plop down at the counter for the chef’s table, or gather your group in the dining space. From hot and sour to salty and sweet, the ever-changing eight-course tasting menu ($148) takes you on a trip through the Land of Smiles in a way that’s both comforting and new.
Highlights from the current line-up include tom kha gai – this rendition offers up a chicken wingette stuffed with peppery chicken and mushroom glutinous rice as well as foie gras, served with a cold espuma of coconut milk infused with shallots, lemongrass and galangal. Next, gaeng som fak thong is an orange curry that’s thickened with Japanese pumpkin puree and paired with Chilean sea bass on tilapia fish floss. For more indulgence, add the signature salted ikan kurau (threadfin) fried rice to your order and enjoy the smoky char with each bite of fresh crabmeat and tobiko.
Restaurant Chedi, 15 Hamilton Road, Singapore 209185
Noka
Regulars of Noka may already be familiar with this modern restaurant’s lineup of dishes like Kagoshima pork belly with dashi noodles, or its uber-indulgent 17-course omakase experience. But it’s recently released another option that’ll give you a reason to head down: a lunch omakase menu priced at a mere $80. Talk about value for money.
Available weekly from Tuesdays to Fridays, this experience features seven mouthwatering courses that emphasise Noka’s provenance-driven and progressive vision. While waiting for the meal to start, we sipped on a warm glass of lemongrass tea harvested from the neighbouring open-air farm. Pretty apt, considering Noka means ‘farmhouse’ in Japanese.
Our first course featured a seared and scored scallop snow crab that sat in a tart vinegar jelly, perfectly complementing its fresh flavours. The next two courses, hirame (flounder) and amaebi (sweet shrimp), were served together and had a subtle sweetness that paired perfectly with freshly grated wasabi. Other standout dishes include seared unagi on a rice cracker and minced bluefin tuna with diced wasabi and avocado, stuffed into a flower-shaped monaka.
However, the highlight of the entire experience was undoubtedly the gindara saikyo miso – a succulent cut of black cod cooked to perfection in a collagen-rich bone broth with a delicious salty-sweet flavour. The dish is served with a side of blended puffed rice to balance out the richness of the cod.
To cap off the meal: a serving of seasonal fruit. This varies on a weekly basis. We were treated to snow white strawberries on crushed ice and topped with freeze-dried strawberry powder. At $80, this is one omakase experience you can’t miss. We left feeling content and comfortably full, with seven courses being just the right amount for a satisfying lunch.
Noka, #07-38, Lift Lobby A, Funan, 109 North Bridge Road, Singapore 179097
Marguerite
Haven’t been to Marguerite since it snagged its first Michelin star in 2022? Now’s the time to hit up the restaurant and try chef Michael Wilson’s refreshed seven-course menu ($288) inspired by nature and the season’s finest. You’ll start with smoked eel and oyster mousse pearl in a pool of smoked eel consomme, followed by Roscoff onion custard with pearl onions, wood-grilled Scottish diver scallops and crosne in foie gras-infused chicken jus.
When the mains roll around, you’ll be served dry-aged St Peter’s fish with salsa verde made from wood sorrel and watercress. To end off, the unique Jerusalem artichoke gelato sits on a bed of cocoa and coffee soil, chocolate sponge, and hazelnut diplomat cream. It’s finished with chocolate twigs, 20-year aged balsamic vinegar, coffee oil and pumpkin maple leaf crisps.
What’s a memorable meal without canapes and fabulous dessert nibbles? The bouillabaise is whipped into an espuma and served with Dungeness crab, espellete pepper, croutons and pink garlic aioli. Meanwhile, the Mallard duck dish shows off different parts of the bird. Don’t miss out on the fantastic trolley of sweet treats to go with your coffee or tea! Oh, and vegetarian courses are available if you’d like to go that route.
Marguerite, #01-09, Flower Dome, Gardens by the Bay, 18 Marina Gardens Drive, Singapore 018953
Best new restaurants in Singapore: February 2023
Fleurette
Hidden on a street teeming with durian stalls, bak kut teh joints, hawker spots and cafes, Fleurette stands out with its minimalist, enigmatic entrance. The restaurant has a quiet allure, drawing you in with its warm, dark woods and raw brick walls that extend to the interior. It’s helmed by chef Tariq Helou, who’s relaxed and personable behind the open kitchen counter. The 28-year-old is of Japanese, Chinese-Singaporean and Lebanese descent, but it’s his Japanese background that holds the biggest influence on his food at Fleurette.
With just 10 counter seats and a private dining room for six, the space is small. But that also means every diner experiences impeccable service. For the curious among us, you’ll notice the attention to detail – from the custom-made Japanese plates to the gorgeous seasonal blooms by locally-based artisans. Get cosy by the counter, where all the action takes place, and try the incredible new winter menu ($298) best experienced with the sake pairing ($198).
To start, the botan ebi somen with chilled dashi and botan ebi oil (made from the leftover heads and shells) gives you that intense prawn flavour with a clean broth you’ll want to polish off. In case you’re wondering, it’s chef Tariq’s take on prawn mee. The tuna akami with avocado is beautifully done – it’s smooth and salty with a bit of texture in each bite from the caviar. And that uni-topped choux puff with soy milk bechamel? Absolutely scrumptious – fluffy, light and decadent in all the right places.
The foie gras monaka with black winter truffle and madeira jelly, and caramelised onion jam, is another one-bite wonder. It’s crisp and creamy all at once. Plus, chawanmushi gets the luxe treatment with Fleurette’s special reserve caviar. But the pan-seared Hokkaido scallop served with sambal beurre blanc was definitely the highlight of our night. We loved the local touch with sambal for just a lick of heat, and those pickled pearl onions and finger lime added a welcome crunch and cleansing zest.
For the main, a French guinea fowl is grilled over binchotan charcoal and served with potato puree and maitake mushrooms, plus a drizzle of XO oil. We were kind of obsessed with the crab donabe too – it’s a scoop of fragrant rice that’s light on flavour and won’t put you in an instant food coma. For dessert, you’ll see Hokkaido milk ice cream in a new light as it’s served with a splash of Spanish extra virgin olive oil and snow salt from Osaka. That sweet creaminess of the frozen scoop paired with a salty, savoury touch was pure delight. Wondering about that buttery aroma wafting towards your seat as your meal comes to an end? Tahitian vanilla and honey madeleines – don’t miss out on ’em.
Fleurette, 204 Rangoon Road, Singapore 218451
Quay House
New to Singapore, this restaurant is a modern, refined space that plates out dishes inspired by the heritage and cuisine of Southeast Asia. The flavours and ingredients are familiar, but they’re given a beautiful, contemporary spin thanks to head chef Keith Wan. You’ll find the dining experience hearty and comforting, executed to perfection with techniques like fermentation, ageing and wood-fired cooking.
Highlights include the Balinese kampung chicken ($36), which is marinated in a betutu rub (a spice paste made of chilli and Southeast Asian herbs), octopus patak ($42) served in a spiced spinach puree, and the Quay House duck ($58). You get the bird in two different variations: confit, as well as aged and smoked over lychee wood for six hours, served with a Nonya curry. To start with a zing, get the Burmese tomato salad ($14): a vegan creation with juicy tomatoes, roasted peanuts for crunch, and an outstanding house-made chickpea dressing.
We particularly loved the bo kho sticky beef cheeks ($45). The traditional Vietnamese stew is reduced to a braised finish, served with smoked pineapple, shrimp floss, shallots and chives. Each bite of wagyu is tender, with a sweet stickiness from the sauce and a tart brightness from the pineapple chunks. The otak-otak steamed egg ($16) is another must-try, as the familiar dish is taken up a notch with the addition of rempah gravy.
For dessert, try the egg tart ($16) with toasted rice ice cream and brown butter crumble. It’s reminiscent of a Portuguese egg tart, with a creamy custard centre and flaky base. Don’t forget the drinks! Spice up your meal with The Southeast ($22), made with Sichuan pepper and chilli-infused gin, mint, Thai basil, lime, sugar and herbs. Or go the unique route with Smoky Ducky ($24), an intense umami mix of smoked duck fat-washed dark rum, maple syrup, bitters and applewood smoke.
Psst: we’ll let you in on a little secret. If you’re here on a date or with a group of fun-loving friends, head upstairs after your meal for an interactive adventure with Kulnari Mystery Golf. Once you step into the hazy, dimly-lit space, you’ll be transported to 1920s Boat Quay as you tackle escape room puzzles and mini golf games.
Quay House, 51 Circular Road, Singapore 049406
Revolver
Step into this buzzy, open-fire grill restaurant and you’ll immediately lay eyes on the team bustling around the kitchen’s custom-built wood-fire and binchotan grills, as well as the tandoor. There’s a tinge of smoky aroma in the air, and that’s when you know you’re in for a good time. Plop down by the counter for an unbeatable view of chefs doing what they do best, or pick a seat at the booths for a little privacy. The sleek space is perfect for lively gatherings and cosy dates, with an electrifying playlist that’ll get you bopping every now and then. It’s the kind of place you’ll want to bring friends who love discovering cool new hangouts.
As for Revolver’s revamped menu, Bullet 8 is fiery, flavourful and fire-kissed. We recommend you go for the nine-course Experience ($229). It starts with a stunning snack box of burrata chaat (the cheese is mixed with dry ginger chutney and enveloped in a basil shell), sago crab (with the crustacean served on a spiced sago patty) and wagyu caviar tostada. If only all bite-sized treats could be as impressive as these!
Next up, the wood-fire grilled romanesco with ginger and tomato sauce will make any veggie-hater change their mind. Oh, and that plate of fresh paneer stuffed with cashew nuts and chunda goes perfectly with the sweet mango and habanero salsa. Now that you’re all fired up about the food, things amp up with the Japanese hamachi collar. Marinated with mustard oil and garam masala before it’s sent to the tandoor, the fish is fall-off-the-bone tender, and the sprinkle of spiked chilli dust and lemon juice gives it that extra oomph of spice and zest. No doubt, it’s the kind of dish you’ll make a return reservation for.
More spices, sublime sauces and deliciously grilled plates come in the form of the Australian marron with coriander and mint butter, as well as the nicely-charred New Zealand Pamu venison chop. But you’ll want to save space for the kulchette elevated with black truffle. This parmesan-stuffed Indian bread arrives on your table fresh out of the tandoor, and you can watch the chef shave those coveted black truffles right in front of you. Finally, end off with a sea buckthorn and cherry panjiri dessert.
Wine pairings, lunch and vegetarian courses are available as well – just hit up Revolver from now till the end of March to experience Bullet 8. Oh, and if you have room for more, head upstairs to sister bar Barood and liven up your evening with cocktails.
Revolver, 56 Tras Street, Singapore 078997
Nagai Hokkaido Cuisine
A name that’s been around since 1993, this popular kaiseki restaurant from Sapporo has chosen Singapore as the destination for its first new international outpost. Featuring four omakase menus (from $98), every dish is made with the freshest sashimi, seafood and produce air-flown from Japan twice a week. One signature you have to try? The hand-carved ice plate sashimi, a showstopper that stars kinki fish, hirame, akami, botan ebi, shirako and more.
When lunch time rolls around, head over for affordable sets (from $28) such as the premium kaisen don. This bestseller tops fluffy Japanese rice with botan ebi, ikura, salmon, uni, maguro and more, served with miso soup, chawanmushi and pickles. Other picks include the wagyu roast beef set and the tempura set with deep-fried seafood and vegetables. Pair your meal with spectacular sips of sake for the full experience.
Nagai Hokkaido Cuisine, #03-314, Eat at Seven, Suntec City Tower 1, 3 Temasek Boulevard, Singapore 038983
Sushi Sei
Treat yourself to a kaiseki dining experience in Singapore at this new minimalist Japanese restaurant that’s home to just 10 counter seats and a private room for six. Headed by a master chef armed with decades of experience, the kitchen crafts simple yet refined dishes that serve to spotlight the fresh flavours of each ingredient.
The menu takes you through courses from soup and sashimi to grilled items and nigiri, all made with produce regularly flown in from Toyosu Market in Tokyo and Hokkaido. Dinner courses start from $400, while the price tag for lunch starts from $200, so save this place for a splurge. Want a peek at what to expect? Highlights include blue squid sashimi with konowata and deep-fried artichoke with grilled A5 Miyagi sirloin.
Sushi Sei, #01-13/14, Holiday Inn Singapore City Centre, 11 Cavenagh Road, Singapore 229616
Best new restaurants in Singapore: January 2023
Alkove
French food in the heartlands? Yes, please. Armed with experience in the kitchens of Joel Robuchon Restaurant and Les Amis, chef Haikal Johari sets up shop at a cosy bistro in Kovan. But don’t expect a fine dining experience. This colourful space is all about casual catch-ups with family and friends over sweet and savoury French faves.
Pop by in the morning for almond coconut croissants ($5.50), cardamom kouign amann ($5.80) and gula melaka caneles ($3). Or swing by during brunch for dishes like scrambled eggs with sourdough and smoked beef sausage ($17.90) and smoked duck with brie and foie gras pate on sourdough ($18.90). For a classic treat, there’s always the croque monsieur ($16.90)! Other lunch highlights include French onion soup ($11.90), ocean trout ($25) and wagyu onglet steak frites ($32). Complete your meal with brews by Cata coffee and Ette tea.
Alkove, #01-10, Simon Plaza, 2 Kovan Road, Singapore 548008
Ahara
Keong Saik Road welcomes a new fine dining face: chef-owner Vikramjit Roy’s first restaurant in Singapore. The celebrated Indian chef pays tribute to India by drawing from the country’s diverse history, culture, traditions and arts. Step into the 32-seater space and you’ll feel immediately welcomed by contemporary artworks. Settle in before choosing between the Explore (nine-course, $248++) and Expedition (16-course, $338++) menus.
To start, a sublime series of snacks. The hay smoked oysters with sol kadhi are tart and fresh. Next, you’ll move on to dishes like Hokkaido scallops with aloo gobhi (potato and cauliflower) mash and pickled cauliflower florets, Madra curry sauce, and ikura, followed by The Grandeur. This stunning centrepiece features a whole marinated chicken encased in wholewheat dough and baked in the tandoor. It’s served with sides like dak makhni, lehsuni palak, roasted onion pulao and more.
Ahara, 20 Teck Lim Road, Singapore 08839
Soi Social
Celeb chef Ian Kittichai – the name behind places like Issaya Siamese Club in Bangkok and Spot Dessert Bar in NYC – debuts a new concept at Resorts World Sentosa spotlighting Thai cuisine. Taking up a revamped dining space at RWS’ Festive Walk, the restaurant cooks up modern renditions of classic dishes across Thailand. Grab your buddies for a communal feast with plates of Chiang Mai duck sausage, seared scallops, duck leg confit with papaya salad and sticky rice, and roasted marinated duck in Thai red curry sauce.
For heartier plates, try the creations that come straight out of the wood-fired oven or binchotan grill. Order BBQ Southern-style toothfish with yellow curry sauce or the charcoal-grilled striploin with Thai chilli dipping sauce. Of course, with all those potent flavours, you’ll need Thai-inspired cocktails to keep you going. Get the Siam Sour for a mix of Phraya rum, lemon juice, egg white, and hom mali rice and lemongrass syrup.
Whether you choose to dine alfresco, indoors where the glass show kitchen sits, or enclosed in one of the two private dining rooms, Soi Social welcomes one and all into its space for a tropical chic evening.
Soi Social, Festive Walk, Resorts World Sentosa, 8 Sentosa Gateway, Singapore 098269
Yue Bai
If you’re searching for new restaurants in Singapore, head to Duxton Road for contemporary renditions of Chinese heritage dishes created by co-owner and chef Lee Hongwei. Here, the cuisine is influenced by the principles of traditional Chinese dietary therapy, but made modern through his lens. The result? A menu that juggles balanced dishes and familiar flavours to rejuvenate the mind and body. With a decor backdrop that’s reminiscent of a traditional teahouse, this dining experience is an elegant, tranquil one.
Take a peek at the a la carte menu for double-boiled soups, seafood, meat, rice and noodles. Or go for the set menus that are said to nourish the body according to the seasons. Appetisers to try include crispy burdock tossed with sesame seeds and 7-spice powder ($14), roselle flower-infused winter melon ($12), and Australian lamb jelly with black bean and passion fruit-infused pumpkin ($22). For something meatier, the braised duck with sea cucumber, hawthorn and Korean snow pear ($58) will satisfy. End off with crispy black sesame mochi ($12) for a tinge of sweetness.
Yue Bai, 33 Duxton Road, Singapore 089497
Add these new restaurants in Singapore to your 2023 bucket list!
