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.
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.
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.
Fortuna Terrazza
30 Craig Road
Image credit: Fortuna Terrazza | Supplied
If you’ve ever wished Singapore had a little more Amalfi sunshine, consider your prayers answered — the crew behind Fortuna Italian Trattoria (ranked #28 on 50 Top Pizza Asia Pacific) is expanding down the street with Fortuna Terrazza, opening October 2025 on Craig Road. This new all-day Amalfi-inspired café and brunch terrace takes the trattoria’s Southern Italian roots and layers in a breezy Australian café sensibility, courtesy of the Fortuna Famiglia’s 12 years in Sydney.
The menu is coastal, playful, and a little indulgent. Expect golden fried pizzas loaded with cheeky toppings, the gooey Six Italian Cheese Toastie with a chilli kick, and velvety scrambled eggs over fiery salami spread. Sweet options hit just as hard: brioche stuffed with pistachio gelato and fluffy ricotta hotcakes with coffee mascarpone cremoso are the kind of breakfast-for-dessert hybrids you’ll want to linger over.
Designed by award-winning studio EDG, the space channels Amalfi vibes with tiled archways, hand-painted ceramics, and sun-dappled corners made for everything from a quick espresso to a golden-hour spritz. Basically, it’s your new go-to for long, lazy weekends that feel a little more Dolce Vita.
Artichoke Pizza Parlor
46 Kim Yam Rd, #01-02 New Bahru
Image credit: Artichoke Pizza Parlor | Supplied
Artichoke Pizza Parlor isn’t trying to emulate. Its DNA is part 80s and 90s American-Italian pizzeria throwback, part new-school edge, and all classic Bjorn Shen, creating an original pizza experience that’s for Singaporeans, by a Singaporean who really, really loves pizza.
Slabs: Crunchy Sicilian-esque rectangles that are frico-based for greater crunch factor and a rich cheesy finish. The Pepperoni with pickled long peppers and chilli honey is a serious game changer.
Stacks: Double-decked stuffed slabs that are probably the first few of their kind in Singapore, and definitely extra in the best way. The Green Supreme with burrata, mushrooms, peas, garlic spinach and zucchini is a great option for vegetarians.
Rounds: A rare find locally—fried, then baked, ridiculously airy golden-brown bases topped with combinations of ingredients that run from familiar to unhinged. We loved the Bacon Apple Pie with pancetta, apple butter, brie, hazelnut and rosemary.
The menu is also decked out with snacks, sides, and desserts. Drinks-wise, the Parlor’s got you covered with just about everything: a wine list, ice-cold beers, house cocktails, as well as diner-style floats and lemonades.
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.
The Coach Coffee Shop
#01-224 Weave, Resorts World Sentosa, 8 Sentosa Gateway
Image credit: The Coach Coffee Shop
Latte now comes with a side of runway at Coach. After a buzzy two-year run on Keong Saik, the American fashion house has gone all in with its first-ever permanent The Coach Coffee Shop, which opened on July 23 at Resorts World Sentosa’s new lifestyle zone, Weave. The 139-square-metre cafe comes with indoor and alfresco seating, a built-in retail section, and a direct link to a Coach store (aka temptation alley for your wallet).
Click here for more details: The Coach Coffee Shop Opens In Singapore With A Chilli Crab Soft Serve
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.
You may also like:
- The Best Hawker Centres In Singapore For Budget-Friendly Eats
- The Best Singapore Brunch Experiences To Try In 2005
- The Best Michelin Star Restaurants In Singapore
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.
Maggie’s
1 Keong Saik Road, #01-04
Image credit: Maggie’s | Supplied
Maggie’s is a new “Almost Chinese” bistro that has opened on Keong Saik Road bringing playful charm and unapologetically inventive dishes with a focus on regional Chinese flavours to the city. Adding to the Pleasurecraft Group lineup (Marcy’s, Parliament, and previously Hevel), Maggie’s is an immersive destination, that sits squarely between the far east, and deep south, in an irreverent, fun-loving atmosphere that promises to redefine casual dining.
As a sister restaurant to Marcy’s, Maggie’s beats with the same heart, sharing a similar ethos of creating transportive dining experiences while taking the familiar, and casting new light on them with bold, exciting flavours. Drawing inspiration from far beyond the ever-familiar Cantonese and Teochew roots, Maggie’s looks further afield towards the vibrant flavours from regional Chinese cuisines, including dishes influenced by Xi’an, Dongbei, and Hunan.
Signature offerings include a whimsical take on Cacio e Pepe using signature springy noodles, Sichuan peppercorn and furu (fermented bean curd) for that hint of richness; lamb tartare with century egg, green Hunan chilis, and crispy fried sunchoke; the not so classic sticky date pudding with red dates and dried lychee, finished with a whisper of soy sauce umami and a lashing of pork fat; and Maggie’s Prawn Toast which features homemade focaccia, crowned with a sunny side up egg croque madame style and dribbled in a tangy passion fruit and butter sauce.
Taking inspiration from China’s rich traditions and spinning them into drinks, the cocktail menu is where mischief meets mastery. Think Sichuan peppercorn-infused Sichuan Margarita (called ‘Double Happiness’), osmanthus and goji berry-laced Gui Hua Gao Oiu and a red date and winter melon Red Date Rum “Tea”, among others. There’s also an extensive wine roster focusing on small-scale vintners and crowd-pleasers alike.
KA-MON
Level 1, Hotel Michael, 8 Sentosa Gateway
Image credit: KA-MON | Resorts World Sentosa
A new fire is igniting at Resorts World Sentosa as KA-MON opens its doors at Hotel Michael bringing a new take on the Japanese grill experience to Singapore. Helmed by celebrated Chef Hal Yamashita, KA-MON pioneers a dining concept that integrates three traditional Japanese grilling techniques—irori, robatayaki, and warayaki—within a single restaurant, a first in Singapore.
The heart of KA-MON lies in its respect for fire, heat, and purity of flavour. The irori, an ancient sunken hearth, slow-cooks ingredients to develop deep, layered richness. The robatayaki, a lively fireside charcoal grill, creates an interactive dining experience while intensifying natural umami. Warayaki, an extraordinary straw-fire grilling technique reaching temperatures of 800-900°C, delivers an unmistakable smokiness and melt-in-the-mouth tenderness to seafood and meats.
Highlights include the Wagyu Beef Tartare seasoned with soy, garlic, sesame, and gochujang, for a sweet-savoury heat, before being crowned with a quail egg yolk. It is best enjoyed mixed together and scooped up with crisp papadam—a subtle nod to Singapore’s multicultural culinary landscape. The Aged Breast of Duck, where the crown of the duck is dry-aged for at least five days, drawing out moisture to concentrate its flavours, is also not to be missed. Slowly grilled over the robatayaki, the duck is rendered to a perfect medium-rare, its crisp skin giving way to tender flesh. It is served with a burdock root purée for an earthy depth, alongside a spicy romaine and apple salad that echoes the balance found in Korean BBQ and Japanese yakiniku.
Scarpetta
47 Amoy Street
Image credit: Scarpetta | Supplied
Scarpetta, a cosy new pasta bar in the heart of Telok Ayer, has officially opened its doors and it could be our favourite restaurant yet. Inspired by the beloved Italian tradition of La Scarpetta, the act of mopping up every last drop of sauce with bread, Scarpetta embraces this tradition by leaving nothing behind.
Helming this intimate space is Head Chef Danny Ng who champions high quality ingredients and meticulous craftsmanship all while putting artisanal pasta centre stage. Start your meal with classic Italian appetisers like Cozze alla Marinara with succulent blue mussels steeped in a rich, spicy tomato broth that’s both hearty and full of depth, or the creamy Burrata with cherry tomatoes, elevated with fragrant pesto and a drizzle of aromatic basil oil. Although our personal favourite is the Radicchio Salad with truffle vinaigrette, hazelnut and parmigiano.
At the heart of Scarpetta’s menu is its carefully curated pasta selection. Highlights include the Cacio e Pepe with crispy guanciale and the rich Bolognese Ravioli filled with tender beef cheek, bone marrow, sun-dried tomato, and aged Parmigiano. True to its namesake, every pasta dish at Scarpetta is served with warm, freshly baked Schiacciata bread for you to savour every last drop of sauce.
For a sweet ending, do yourself a favour and order the Gelato con Olio (milk gelato, Umbrian extra virgin olive oil and crunchy salt flakes). Sounds simple enough but it's literally life changing. One of the best desserts we've had the pleasure of tasting.
The cosy pasta bar is walk-in only (and there's often a queue of eager customers waiting outside), seating 30 total, with 16 at the Chef’s Table for an intimate front-row experience where you can witness the creation of Scarpetta’s signature dishes and engage directly with the chef.
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.
Casa Cicheti
78 Guan Chuan Street, #01-41
Image credit: Casa Cicheti | Supplied
Homegrown hospitality group, The Cicheti Group, has officially opened its fifth concept: Casa Cicheti in the vibrant neighbourhood of Tiong Bahru.
The food menu builds on Cicheti’s signature brand of “hearty, never fussy” Italian cooking—an approach responsible for many of the flagship’s signature staples that have remained on the menu for years. Time-honoured techniques and bold, comforting flavours anchor the menu, while new creations keep things fresh.
Highlights include the range of Nea-Romana pizzas which combine the crisp, robust crust of Roman pizzas with the flavourful depth of Neapolitan dough. Made with a unique blend of 00 flour, semolina, and rye, and slow-fermented for over 60 hours, this hybrid crust offers a satisfying crunch and earthy undertones. Toppings range from timeless to inventive, but our favourites are the Margherita, Stracciatella and Quattro Formaggi.
As for the pasta, you can’t beat the Tajarin, where thin strands of egg pasta cling onto a moreish duck ragù, and the Rigatoni alla Vodka which is made with a creamy, tomato-based pink sauce, basil, chilli-infused vodka, and a house-made nduja (a spicy, spreadable pork sausage). If you fancy something heartier, the Veal Milanese is a show-stopping 500-gram veal loin on the bone—rich and oozing with juices beneath a golden crust of parmigiano breadcrumbs.
Wine lovers will find plenty to love and uncover in Casa Cicheti’s curated selection of over 80 bottles while the cocktail selection features reimagined takes on Italian classics. We suggest ordering the Casa Bloody Mary, which is practically a meal on its own, or the refreshing Sgroppino which is a frothy, bubbly blend of homemade lemon sorbet, vodka, and verdicchio spumante.
Magpie
57 Eng Hoon St
Image credit: Magpie | Supplied
Magpie—a culinary concept of borderless soul-food by New Zealander chef-owner Eliot Thomas and founder of Kafe Utu and Tamba, Kurt Wagner—has officially opened its doors, inviting you on a cultural journey of both familiar and unfamiliar flavours.
Located across from Tiong Bahru Market on Eng Hoon Street, Magpie’s menu reads like a story of Chef Eliot’s life. “Just like the experiences and moments that now make up a part of me, I want people to remember the meals they had and the memories they shared at Magpie 10, 20 years from now. “The Aguachile is a fresh, tangy, and spicy ceviche that pays tribute to my appreciation for Mexican culture and my longing to visit. The Lamb T-Bone that comes with yoghurt, burnt aubergine, and Urfa chilli butter is inspired by my time in London and Turkey, as well as my unfaltering appreciation for New Zealand lamb,” explained Chef Eliot.
Another highlight is the Market Haul with Zanzibar Sauce which came to life after Eliot cooked a meal for his business partner, Kurt Wagner, and he said the spiced, creamy coconut sauce reminded him of the markets and fresh spices in Zanzibar, known as the Spice Island in East Africa.
Aside from its menu, Magpie stands out from the crowd thanks to its beautifully simple interiors which feature a tandoor oven, carefully arranged vintage mementos and black-and-white photographs of Chef Eliot’s family. The highlight completing the space is a 2.5-metre, three-layer stone necklace from his hometown in New Zealand.
Looking for more? Check out:
- The Most Relaxing Places For A Massage In Singapore
- The Best Singapore Shopping For Homegrown Style
- The Best Sentosa Beach Clubs For A Day Of Fun In The Sun
Main image credit: Station by Kotuwa | Supplied
Urban List Best Of: has our highest stamp of approval—curated lists of the very best recommendations for you to eat, do, see, buy or book, carefully chosen by our Editors.