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With world-renowned chefs and Michelin stars aplenty, there’s no shortage of epic casual eateries, fine diners, and cocktail havens in Singapore. But that doesn’t mean new local champs can’t keep rolling in and blowing our collective culinary minds.
If you needed a reason to try somewhere new in 2025, here is a selection of our fave new restaurants and bars in Singapore that need to go straight to your shortlist.
The St. Regis Bar
29 Tanglin Rd, The St. Regis Singapore
Image credit: The St. Regis Singapore | Supplied
The St. Regis Singapore is reclaiming its crown for evening glamour with the grand reopening of The St. Regis Bar, a lavish reintroduction of one of the city’s most iconic hotel bars. Once known as a haunt for classicists and cocktail lovers alike, the reimagined space is now even more decadent with dark woods, marble accents, and an amber glow that feels equal parts jazz lounge and art salon. It’s the kind of room where time stretches, conversations deepen, and the clink of crystal glasses sets the night’s rhythm.
Anchoring the experience is a refreshed drinks programme led by a team of expert mixologists. The menu pays homage to the golden age of bartending while spotlighting local ingredients and St. Regis rituals from around the world. Expect elevated signatures like the Violette 75, a floral twist on the French classic; the Tanglin Mary, the hotel’s own Singapore spin on the Bloody Mary; and the Midnight Atlas, a spirit-forward ode to discovery with aged rum, spiced cacao and a whisper of smoke. Add in a curated wine list, a rare whisky selection, and a caviar-forward bar menu, and you’ve got the makings of a night that never quite ends.
And just beyond the bar’s velvet-lined doors, The St. Regis Singapore is preparing to debut Sophia, a new Italian dining concept set to open later this year. Promising soulful plates, a dash of Mediterranean romance, and the kind of understated allure that defines the St. Regis name, it’s poised to become the perfect prelude to a night at the bar.
Bibik Violet
28 Orchard Rd, #01 05, Temasek Shophouse
Image credit: Bibik Violet | Supplied
Singapore’s Peranakan scene just got a cheerful new spot. Bibik Violet, the latest concept from Violet Oon Group, opened 29 September 2025 at the beautifully restored Temasek Shophouse, bringing all-day Peranakan dining, nostalgic bakes, and a vibrant café atmosphere to Orchard Road. Think kaya toast with kopi for breakfast, signature one-dish wonders like Nyonya Laksa or Babi Pong Tay for lunch or dinner, and a rotating selection of kueh and cakes for that sweet finish. Everything is casual, colourful, and comfortingly familiar, like a visit to your favourite bibik’s kitchen.
To mark its debut, Bibik Violet is rolling out some irresistible opening specials. From 29 September to 30 November 2025, diners enjoy 10% off their first bill, plus a welcome treat: a cup of Kopi/Teh or a slice of Bibik’s Poundcake. And for the opening weekend (4 to 5 October), the first 30 customers in line will bag a box of Singapore Kopi and a bottle of Traditional Pandan Kaya to take home. With QR-code ordering, a lively 54-seater space, and wallet-friendly prices, Bibik Violet is designed for fuss-free, feel-good dining.
Bibik Violet is open daily from 8am. Come hungry, leave happy, and maybe take a little taste of Peranakan heritage home with you.
Tiong Bahru Bakery
56 Eng Hoon Street, #01-70
Image credit: Tiong Bahru Bakery | Supplied
Tiong Bahru Bakery’s OG Eng Hoon Street flagship is back—and she’s had quite the glow-up. The cult-favourite spot that first put TBB on the map has been completely refreshed with sleek new interiors, a polished brand identity, and a menu that’s bigger, bolder, and more playful than ever. Think Singapore’s first Kouign Amann soft-serve (yes, really), alongside creative newcomers like a Black Sesame & Matcha Danish and Nori Furikake Scone, all while keeping the classics you love (buttery croissants, flaky kouign-amann, and loaves of sourdough perfection).
But this revamp isn’t just about the pastries (though, trust us, they’re reason enough). The Eng Hoon space has been reimagined to feel like the ultimate neighbourhood hangout—whether you’re nipping in for a coffee or settling down for a lazy afternoon. Expect warm lighting inspired by folds of laminated dough (a chic nod to their craft), stainless steel and concrete accents, plus cheeky, whimsical touches that keep TBB’s personality front and centre. It’s the blueprint for the bakery’s next chapter as it expands regionally, while still staying true to the “every city is a neighbourhood” vibe.
Basq & Bean
85 Beach Road, #01-02, Singapore 189694
Image credit: Basq & Bean | Supplied
There’s a new player in town for anyone who takes their cake and coffee pairing seriously, and it’s bringing a sweet slice of the Basque Country to Beach Road. Basq & Bean is all about the match made in heaven between burnt Basque cheesecakes, the kind with that caramelised, crackly top and creamy custard-like middle. Think whole six-inch cheesecakes (no skimpy slices here) in flavours that go from OG classic to indulgent dark chocolate and even a pandan kaya twist.
On the drinks side, the café shines a spotlight on beans from Chiang Mai and Chiang Rai, roasted in three profiles with names as whimsical as their flavours: Cherry Blossom Shower (light and fruity), Toasty Glutinous Rice (smooth and balanced), and Dark Chocolate Vineyard (bold with winey depth). The vibe? Minimalist but warm, with light wood tones, clean lines, and that soft glow lighting every Instagram grid demands. Pop by this season and you’ll even score Mid-Autumn exclusives like a salted egg yolk Basq Mooncake and the Lotus Moon Latte topped with a dreamy persimmon sphere. And yes, they’re eco-conscious too, upcycling coffee grounds with local partners because indulgence and sustainability can, in fact, go hand in hand.
Mr Hainan
#02-116, VivoCity, 1 HarbourFront Walk
Image credit: Mr Hainan | Supplied
If you’re the sort who only thinks “chicken rice” when someone says Hainanese, Mr Hainan is here to school you. Tucked into VivoCity, this newcomer is all about the island’s real-deal flavours straight out of Hainan, China. Think delicate small sea fish, fragrant black bean–steamed fillets, and lip-tingling yellow pepper and assam fish that balance spice with sour.
Seafood is the star, but the poultry deserves a slow clap too: the famous Hainan Wenchang Chicken (firm, flavourful, and raised the OG way with a natural diet) and the Jiaji Duck, braised with pineapple, are two of the island’s most prized dishes.
Rounding things out are heritage plates you won’t find on every corner, like a 500-year-old aged vinegar seafood soup, Wuzhishan pork ribs made from native mountain pigs, and the Hainan Fortune Pot for feasting vibes.
Yo-Chi
Orchard Central, #01-06, 181 Orchard Road
Image credit: Yo-Chi | Facebook
Singapore just scored a sweet new obsession—Yo-Chi has officially landed on Orchard Road. The cult-fave frozen yoghurt and açaí bar was born in Melbourne back in 2012 and now with over 50 outlets across Australia, Yo-Chi has picked Singapore as its very first international stop (bless). Expect swirls made with real Aussie milk (never from powder), dairy-free and gluten-free picks, and their game-changing self-serve açaí (the first of its kind here, made from organic, sustainably sourced berries).
As for toppings, Yo-Chi’s got the works. Think cookie dough, mini mochi, brownie chunks, choc-chip cookies, popping pearls, and all the fresh fruit you can load up on. Plus, a local twist with coconut jelly and nata de coco in the mix. The space itself is designed for good vibes only: warm woods, buzzy energy, and the perfect spot for a date, a hangout, or a cheeky solo treat-yourself moment.
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IM JAI by Pun Im
Icon Village, #01-78/81, 12 Gopeng Street
Image credit: IM JAI by Pun Im | Supplied
Singapore’s dining scene just scored a fresh new gem—IM JAI by Pun Im at Icon Village. And trust us, this isn’t your run-of-the-mill Thai joint. Helmed by Chef Vincent Pang, who swapped a hedge fund career for Michelin-star kitchens, the restaurant is all about heart. In fact, “IM JAI” literally means a full heart in Thai, and Vincent’s got his family right there with him as his mum helps run the place. Expect warm vibes, walls dressed with Thailand’s national flower, and plates straight out of Benjarong artistry, all setting the stage for inventive curries and sauces that scream passion and craft. Oh, and here’s the kicker: a slice of the profits goes to charities like Ambulance Wish Singapore, so every bite does good too.
Now let’s talk food. The menu is stacked with bold, soulful dishes that pull from Thai tradition but get Vincent’s creative twist. The Crispy Cloud Egg is a total show-off, with fluffy fried whites and a five-hour cured yolk that’s equal parts sweet and savoury. Seafood lovers will lose it over the jumbo Grilled River Prawns, flown in from Southern Thailand, while the Tom Yum Crab Balls deliver all the spice and crunch you need in a bite. For mains, don’t sleep on the Duck Confit Red Curry (24-hour marinated, slow-cooked French-style duck swimming in fragrant house-made curry paste). Even the fried rice gets a glow-up with pineapple, Chinese sausage, and Vincent’s own Thai pork floss. Round things off with playful desserts like Bualoy (hello, salted egg lava cream) or a nostalgic Palm Sugar & Coconut Pudding, and wash it all down with a house-made Thai Coconut Milk Tea that’s 100% dairy-free.
temper
Mondrian Singapore Duxton, 16A Duxton Hill
Image credit: temper | Supplied
If you’re the kind who wants wine, cocktails, food, and music in one perfectly calibrated package, temper is your new Duxton hideaway. Spanning 4,000 sqft beside Mondrian Singapore, this sleek Bauhaus-meets-cinematic space splits into two moods: a low-lit wine room upstairs and a buzzing cocktail lounge below. The wine list is helmed by Roberto Duran, ex-67 Pall Mall, with over 1,200 labels and 250 pours by the glass, so there’s always something to fit the moment.
On the cocktail front, consulting South Korean bartender June Baek and Head Bartender Kishan riff on classics with a playful edge. Think temper’s Cup: sparkling, fruit-laced, and riding the line between cocktail and spritz—or a Dirty Martini reimagined with vinegar-pickled starfruit brine. There’s also a T.T.K. (Tutu Kueh) Old Fashioned, blending whisky, peanut butter, sesame, and a wisp of coconut smoke. Food’s no afterthought either: Chef Nicolas Tam of one-Michelin-starred Willow and Ronald Sim (ex-Burnt Ends) has created a menu which showcases signatures like the wagyu-loaded temper Burger, decadent seafood towers, crispy chicken drumsticks, and uni linguine crowned with molten yolk.
Add to that a soundtrack curated by Joshua Pillai filled with live jazz, funk, soul, DJs, and surprise collabs, and you’ve basically got a full-sensory playground. From intimate wine chats to late-night grooves, temper is set to be Duxton’s new go-to for those who like their nights layered, indulgent, and a little bit unfiltered.
Jin Ting Wan
Marina Bay Sands, 10 Bayfront Avenue
Image credit: Marina Bay Sands | Supplied
Marina Bay Sands has added another stunner to its dining portfolio with Jin Ting Wan, a Cantonese restaurant helmed by Guangxi-born Executive Chef Albert Li. The menu weaves familiar Hong Kong-style canon with influences from Shunde, Teochew, and Hakka kitchens, plus the occasional Szechuan spark. Expect signatures like the Roasted Pipa Duck with Black Pepper, presented on a custom pipa-shaped plate, or the Angus Short Rib with Preserved Vegetables, wrapped in straw leaves and steeped in a traditional “nine-steam, nine-sun” technique for added depth.
Dim sum fans won’t be left out either, lunch brings artisanal creations like the Radish Puff with Chinese Ham, shaped like a chic handbag, or the vivid Steamed Crispy Red Rice Roll with Shrimp and Pork. For something indulgent, try the Simmered Homemade Beancurd Skin with Baby Spinach in fish broth made from Heilongjiang soybeans, or the tableside-poached Hokkaido Geoduck in a rich, umami seafood broth. Sweet endings come in the form of Baked Taro Tart with Bird’s Nest, layered with ginkgo nut for extra richness.
The restaurant’s beverage programme is another standout. Head Tea Master Jacky Zhao Gang has curated over 80 rare teas—including aged Pu’er from Yunnan and the exclusive Fu Yu Jin Ting blend—while Sommelier Joe Yang’s list of 100 labels champions rising Chinese winemakers. The setting itself matches the ambition: sweeping views, private suites, and an art lounge made for lingering over tea. Launching in September, Jin Ting Wan’s first seasonal tasting menu will spotlight wild foraged mushrooms from Yunnan, including prized Matsutake, underscoring its commitment to provenance and storytelling. This is Cantonese dining elevated, and it might just reset the standard on the bay.
La Vache!
40 Gemmill Lane
Image credit: La Vache! | Supplied
La Vache! is a new Parisian-style steakhouse dedicated to steak, frites, and vin on Gemmill Lane.
The lively bistro has only one set menu ($68++ per person) that begins with a crisp green salad with walnuts tossed in a tangy mustard vinaigrette, followed by 10oz USDA Double Gold Ribeye seared to your preference. The steak is served with unlimited fries and La Vache!’s signature sauce—a satisfying, no-fuss meal that distils the spirit of French dining into its most essential form. To finish there’s a dessert trolley featuring house-made patisserie favourites such as Profiteroles ($16++), Lemon Meringue Tart ($16++) and Raspberry Millefeuille ($16++).
La Vache!’s wine list is small but carefully considered, from bold Bordeaux and bright Burgundies to a crisp Petit Chablis, each bottle is chosen to complement the richness of the steak. At the centre is La Vache!’s house wine, selected for its balance, and offered at only $16++ per glass.
Casper
59 Duxton Road #01-01, Singapore 08952
Image credit: Casper | Supplied
Remember Casper this way: this new hospitality concept has landed in Duxton Hill built on constant evolution. Part bar, part gallery, the space features a rotating collection of artworks that change in phases, setting the scene for a house-driven soundtrack curated by its resident DJ juicing up tech, Afro, and plenty of groove. On the second-last Thursday of each month, “Frequency Nights” takes over with deep rhythms and a crowd that’s there for the music as much as the drinks.
Speaking of drinks, cocktails here put flavour ahead of spirit, whether it’s the savoury Tomato, umami-packed Mushroom (rye, bourbon, mezcal, mushroom, beef, citrus), or decadent dessert-style mixes like Dates and Cake. There’s also a rotating pickleback menu, plus Guinness, Highballs, and stacked sandwiches for when you need something solid between sips. Open Wednesday to Saturday (4pm–12am) and Sunday (7pm–12am), Casper is designed for those who like their nights layered with good art, good music, and drinks worth coming back for.
54° Steakhouse
54 Amoy Street
Image credit: 54° Steakhouse Supplied
The sizzle is real at 54° Steakhouse, the latest opening from Food Concepts Group (the folks behind Zafferano and Griglia) and their first foray beyond Italian cuisine. Taking its name from the perfect medium-rare steak temperature and its heritage shophouse address, this Amoy Street newcomer is here to reimagine the classic steakhouse, think refined but never stuffy, approachable yet decidedly luxe.
Beef lovers, prepare yourselves. The menu’s headline acts are the Porterhouse ($248/900g) and T-Bone ($288/1kg) made with Black Market Beef by Rangers Valley, exclusive to 54° in Singapore. There’s also Sanchoku Wagyu, Satsuma Wagyu, USDA Prime Linz Heritage Angus, and a proprietary 7-spice blend that makes every bite sing. All steaks are cooked over a custom charcoal grill with a hybrid of Australian ironbark and Japanese binchotan for smoky depth and perfect crust.
Non-beef fans aren’t left out. There’s grilled octopus with chorizo XO, Kurobuta pork chop with apricot chutney, and a mac-and-cheese worth writing home about. Pair it all with a smartly curated wine list heavy on Napa Valley hits, or classic-leaning cocktails. Whether it’s a power lunch, date night, or big celebration, this is steak done for the modern Singapore diner.
Club Street Laundry
98 Club Street
Image credit: Club Street Laundry | Supplied
Club Street just got a glow-up, and it’s got laundry to thank. Club Street Laundry may sound like a laundromat, but it’s actually a breezy, all-day eatery serving modern Australian fare with a global twist. Housed in a lovingly restored heritage shophouse that once held the Hup San Laundry, this stunner of a space is steeped in history, right down to its name. Step inside and you’ll find vintage tiling, sky-high windows, and an open kitchen helmed by Neon Pigeon alum Justin Hammond.
The menuis bold, spice-driven, and anything but basic. Expect Aussie staples reimagined with inspiration from Justin’s globe-trotting adventures: think grilled proteins with zingy sauces, produce-forward sides, and a wine list that runs as wild as your last trip down under. Daytimes channel cafe vibes, but come sundown, the energy picks up with drinks and bites that pull in a cool-kid crowd from Ann Siang to Duxton. Whether you're here for a long lunch or pre-drinks before heading downstairs, this new opening is one to watch.
Hup San Social Club
98 Club Street (Basement)
Image credit: Club Street Laundry | Supplied
You’ve had laundry-themed bars before, but Hup San Social Club isn’t one of them, it’s the kind of basement hideaway you only tell your favourite people about. Hidden beneath Club Street Laundry, this tiny 12-seater cocktail den is intimate, irreverent, and just a little bit magic. It’s where Singapore’s speakeasy scene gets a proper shake-up, thanks to award-winning beverage director June Baek, who’s shaking (and stirring) up drinks that go well beyond the basics.
Each cocktail is paired with a feeling (yes, really) and built around layers of flavour, complexity, and surprise. Whether you’re looking to channel soft-girl serenity or dive headfirst into chaos, you’ll find a glass that matches your vibe. The music? Impeccable. The crowd? Intimate and unpretentious. Just don’t expect to roll in with a big group, it’s strictly tight-knit here, and that’s exactly the point.
Station by Kotuwa
21 Boon Tat Street
Image credit: Station by Kotuwa | Supplied
Station by Kotuwa is a vibrant offshoot of Sri Lankan restaurant Kotuwa, which pays tribute to Chef Rishi Naleendra’s heritage. Similarly, a celebration of Sri Lankan flavours, but in spirit, Station stands on its own with new, exclusively tailored offerings; differing in menus, space, and vibes. Inspired by the dynamism and communal connection of its namesake—the Kotuwa Station in Colombo—it brings a fun, fresh and approachable concept to Sri Lankan dining.
Jay Teo reunites with Rishi as Head Chef and uses unexpected ingredient combinations to create a menu that’s punchy yet light and all kinds of delicious. Highlights include the Mutton Rolls served with a spicy tamarind ketchup, Pan-Roasted Red Grouper served on a bed of Sri Lankan mustard curry, and the Slow-Roasted Lamb Shoulder which has been marinated in yoghurt, saffron, green chilli and garlic before being slow-roasted then wrapped in banana leaf and grilled to perfection. For the undecided, choose the Station Feast, a set of must-haves put together by the team.
Complete your meal with the Valrhona Chocolate Biscuit Pudding. A rendition of a very traditional Sri Lankan classic, this is a rich pudding of biscuits soaked in milk and arrack, layered with chocolate mousse and topped with arrack spiked crème Chantilly.
Inspired by Sri Lanka’s famous railway trains, the signature cocktails include the Yal Devi, a concoction of tequila, chilli, and tamarind, and the Podi Menike, featuring Sri Lankan arrack, coffee and kithul—a natural sweetener derived from the sap of the native Sri Lankan kithul tree.
Merci Marcel at Robertson Quay
41 Robertson Quay
Image credit: Merci Marcel | Supplied
Adding a little Parisian flair to Robertson Quay, Merci Marcel has announced the opening of its fifth Singapore location in an exclusive collaboration with acclaimed Chef Bruno Ménard. This new riverside location brings with it an elevated dining experience, showcasing modern French cuisine paired with an expertly curated selection of the finest French wines.
Located in a beautifully restored 19th-Century warehouse, Merci Marcel at Robertson Quay marries French Riviera charm with Singapore’s vibrant waterfront lifestyle. The restaurant features original archways and an outdoor terrace perfect for an intimate dinner or weekend brunch.
Starters include the velvety Cévennes onion soup, which showcases produce from the south of France, with generous chunks of pan-seared foie gras and delicate truffle Chantilly, as well as lighter options like the refreshing beetroot tartar and crab croquettes, which offer a playful nod to local flavours with Singaporean-style chilli crab mayonnaise.
For mains, we recommend the signature wild porcini ravioles featuring delicate pasta pillows in a creamy cep sauce or the perfectly roasted chicken breast served with piquant tomato-raspberry sauce.
Dessert enthusiasts will enjoy Chef Ménard’s adaptations of classic recipes, including the light and indulgent rum baba, inspired by his father’s cherished recipe and featuring a passionfruit glaze and playful dose of double-cask Plantation Dark Rum.
The Black Pearl
333 North Bridge Road, #07-11/12, Odeon 333
Image credit: The Black Pearl | Supplied
The newest venture from Gaia Lifestyle Group, The Black Pearl has opened at Odeon 333 in downtown Singapore. Perched on level seven, the one-of-a-kind rooftop Chinese fine dining destination is nestled in the exclusivity of an entire floor, spanning picturesque views of the charming arts and cultural surrounds.
Helmed by multi-award-winning Executive Chef Dee Chan, the restaurant has two menus to choose from, the a la carte menu and the five-course Experience Menu, both highlighting the different regional influences of Canton.
Our recommendation would be the la carte menu which is ideal for sharing and features signatures like the Black Pearl Signature Pork Knuckle Jelly, Double-boiled Homemade Cured Duck Leg Soup with 10-year Aged Tangerine Peel, and Smoked Braised Goose with Sugar Cane. There’s also a selection of live seafood which is prepared with a choice of cooking techniques, ranging from the traditional Teochew method of steaming with salted vegetables, mushroom and bean curd, to the Hong Kong ‘Bi Feng Tang’ style of wok-frying with garlic and dried chilli.
Other highlights include roast delights such as Crispy Roasted Pig Stuffed with XO Glutinous Rice and BBQ Premium Iberico Char Siew, and handcrafted dim sum such as Quail Egg Spinach Siew Mai and Charcoal Crust Duck Meat Bao.
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Main image credit: Station by Kotuwa | Supplied
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