With world-renowned chefs and Michelin stars aplenty, there’s no shortage of epic casual eateries and fine diners 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 2024, here is a selection of our fave new restaurants in Singapore that need to go straight to your shortlist.
Kee’s
21 Carpenter Street
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Image credit: Kee's | Supplied by Nikko Pascua
Helmed by Culinary Director Andrew Walsh (the Michelin-starred chef responsible for Cure and Tilly’s) and Executive Chef Iswardy Hamzah, Kee’s is a new neo-bistro and bar that has opened its doors at heritage boutique hotel 21 Carpenter.
Designed by award-winning architectural firm WOHA, the 71-seater brings an energetic vibrancy to the neighbourhood while showcasing a versatile menu of bold European flavours alongside a tight selection of Pan-Asia dishes and signature cocktails (if you like spicy margaritas, order the Spice & Sips and thank us later).
Small plates include the marinated green olives with fennel seed and citrus peel, as well as the tuna tartare featuring a Vietnamese and coconut dressing. Ideal for a refreshing and light lunch, the citrus kale salad which is tossed in a blend of peanut brittle, pickled ginger, and a zesty lime dressing, is a surefire winner. If you’re still hungry, do yourself a favour and order a side of crispy salt and pepper chicken with curry mayonnaise.
As for the mains (which are generously sized and perfect for sharing), you can’t beat the ribeye steak frites, served with pickled red onion, watercress and chimichurri, and the Japanese Red Sea Bream, served with a herbaceous green curry emulsion and coconut rice.
For a sweet treat, we recommend the chocolate mousse which comes with a delicate cocoa tuile and a meringue made with Singapore’s beloved dessert ingredient, pandan. The Kee’s tiramisu with coffee liqueur and mascarpone is also a delicious choice.
Let’s just say we're oh-so glad Chef Andrew Walsh decided to trade the idyllic Irish countryside for the buzzing big-city vibes of Singapore. Whether it’s the luck of the Irish or his expert cooking skills, he's onto a good thing with Kee’s.
DAILY BEER
212 Telok Ayer Street
Image credit: DAILY BEER | Supplied
One of South Korea’s most beloved and largest craft beer and fried chicken chains, DAILY BEER, has officially opened its first international location in the heart of the bustling Telok Ayer district—just across from Amoy Street Food Centre.
The award-winning South Korean chain has over 370 outlets across Korea and has amassed a legion of fans across the country. Opened in partnership with local F&B operator Katrina Group, their Singapore outlet features a menu of seven craft beers served fresh from the tap.
Highlights include a Telok Ayer exclusive, the refreshing, fruity Telok Pale Ale, and the K-Ginseng Lager, brewed with whole Korean ginseng. You can also expect a delicious selection of their signature Angry Bird fried chicken which is available in five different flavours, including a red and spicy Angry Bird sauce or the crowd-pleasing kimchi sauce. There is also a variety of all-time favourite Korean dishes such as the Daily Budae Tteokbokki, a Korean Army Stew with chewy rice cakes, and sausages and springy noodles in a spicy hot soup.
As a special opening promotion, from now until 30 April 2024, the first 30 customers daily will enjoy a free beer sampler when they visit from 5pm onwards. You can also enjoy a beer sampler for just $1 with any food purchase when you flash this article to the team—you’re welcome.
Tamba
101 Duxton Road
Image credit: Tamba | Supplied
Housed in a two-storey conserved shophouse, Tamba is an intimate and lively enclave that celebrates the vibrant spirit and rich flavours of West Africa. The 25-seater hideaway reflects a two-year journey of research, curation and love for the essence of Tamba’s story. The walls, with their intricate and rustic texture, are reminiscent of the effect of wind on sand, while the wooden mural crafted by renowned French sculptor Etienne Moyat takes centre stage and resembles the soft and uneven geometric Africa.
As for the menu, Tamba’s culinary philosophy is a homage to West African luxury, blended skillfully with the comforting essence of home. You can choose from beloved staples such as Jollof Rice with sofrito, Sakura chicken, and smoked pork belly; Tapalapa bread with goat’s milk ricotta, drizzled with house-smoked honey and smoked bacon butter. A house favourite of Head Chef Darren is Suya, a grilled skewer dish made of Angus tenderloin and accompanied by kachumbari (a piquant tomato and onion salad) and a crunchy smoked kuli kuli.
Helmed by award-winning bartender Joma Rivera as General Manager, Tamba’s cocktail menu is split into two parts. The first is inspired by stories from Tamba’s life growing up, and includes savoury tomato cocktail Dry Boney, a tamarind cachaca cocktail, The Next Pele, and a clarified milk cocktail, Vita, made with cacao butter fat-washed Mhoba rum sourced from South Africa. The second, Friends of Tamba, includes Chouti, a cognac-based tongue-in-cheek drink, and agave cocktails Smoker’s Kiss and Get A Room.
GU:UM
29 Keong Saik Road
Image credit: GU:UM | John Heng
GU:UM, which means to grill or to cook over fire, is a brand-new Korean-touched contemporary grill restaurant by NAE:UM Group. Serving Korean flavours with a cosmopolitan twist, the Keong Saik Road venue is housed within a heritage shophouse and dressed in a palette of dark warm hues and wooden accents, creating a chic yet welcoming casual space.
The cuisine at GU:UM is a blend of tradition and modernity, inspired by Chef Louis Han’s international experiences and Korean heritage as well as his fond memories of nostalgic barbecue gatherings.
A departure from the typical Korean grill experience, at GU:UM, the dishes are prepared and cooked at an open kitchen before being served to your table. Seasonal and sustainable ingredients are sourced from around the world, with prime cuts of red meat and poultry seasoned with a selection of house-made marinades, or you can choose to have them ‘ssaeng’ or unmarinated to savour the natural flavours. You can pick from prime cuts such as the Tajima Wagyu Ribeye MBS 8, USDA Prime New York Striploin, and Iberico Pluma.
Made for sharing, the enjoyment of these hearty dishes is amplified by an a la carte menu of starters, vegetable dishes, and sides including house-made kimchi varieties. For a complete epicurean experience, a selection of boutique Korean and international liquors are available, including South Korea’s first craft gin, brewed by a father-and-son duo.
87 Club Street Pasta & Grill
87 Club Street
Image credit: 87 Club Street Pasta & Grill | Supplied
Everyone’s favourite Irish chef, Andrew Walsh, has done it again. The Michelin-awarded chef has added 87 Club Street Pasta & Grill to his ever-expanding lineup of restaurants which includes CURE, Tilly’s and Kee’s.
The new venture is reinvented from the original Club Street Wine Room, elevating the wine-centric venue with Walsh’s immensely popular pasta offerings as well as scrumptious treats from the grill, with great bottles and a larger range of wine by the glass options and no-fuss cocktails.
Helmed by Head Chef Vikern Chua and overseen by Walsh himself, pasta dishes take centre stage showcasing fresh pastas made in-house daily. Highlights include Bucatini Cacio e Pepe (SGD 28++), a classic Italian dish that brings together pasta, cheese, pepper, and olive oil in perfect harmony, and the Tagliatelle Carbonara (SGD 30 ++), which is a crowd favourite made with crisp pancetta and black pepper.
The new menu also showcases prime cuts meticulously aged in-house for seven to ten days. Grilled to perfection over live wood fire, each steak boasts an exquisite charred exterior and is cooked to your desired level. Each prime cut is accompanied by crispy French fries seasoned with rosemary salt and a choice of condiments such as Peppercorn, Bearnaise, and Cafe De Paris Butter.
87 Club Street is now also open for lunch, offering a set menu where you can sample the restaurant’s signature dishes with a two-course or three-course option. The lunch set is priced between SGD 38 ++ to SGD 48++, with a Sommelier’s wine selection at SGD 15 ++ per glass.
If that wasn’t enough, the restaurant is also offering a Sunday Roast menu on the last Sunday of every month, where you can choose between a signature Roast Chicken or Roast Beef (SGD 5 ++ supplement) with all the trimmings (Yorkshire pudding, roast potatoes, carrots and gravy), paired with a dessert of two-variety cheese plate, for only SGD 58++ per person.
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15 Stamford
15 Stamford Road, The Capitol Kempinski Hotel Singapore
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Image credit: 15 Stamford | Supplied
Helmed by Executive Sous Chef Jay Siaw, 15 Stamford has opened its doors at The Capitol Kempinski Hotel Singapore. With this launch comes the unveiling of the restaurant's culinary masterpiece, Where The Land Meets The Sea menu.
Featuring over 50 delicious dishes that showcase the team's masterful blend of flavours and textures, the menu highlights and enhances the distinct flavours of every fresh ingredient. From inviting starters to hearty mains and indulgent desserts, each dish is a testament to the culinary artistry and dedication to quality.
We recommend starting your meal with the classic Cobb Salad which features fresh cos lettuce, boiled eggs, creamy avocado chunks, savoury bacon, blue cheese, cherry tomatoes, olives, red onion, and crunchy croutons. It is then drizzled with a tangy vinaigrette. Mains include the succulent pork belly with crispy crackling, served with celeriac apple gratin, tarragon mustard and Porto sauce, and the broiled Chilean sea bass which is delicately paired with wilted spinach and shimeiji, soy milk curd, kumara miso purée, shiromiso glaze and sesame espuma. The Valrhona hot chocolate lava dip, topped with sea salt, bread sticks and banana gelato offers a decadent finish to the meal.
Maison Boulud
2 Bayfront Avenue, B1-15 & L1-83 The Shoppes at Marina Bay Sands
Image credit: Maison Boulud | Supplied
Maison Boulud Singapore has officially opened its doors at Marina Bay, bringing a unique dining experience by internationally acclaimed chef and restaurateur Daniel Boulud to the iconic integrated resort. Like its award-winning sister concept in Montreal, the French restaurant is set to enhance the dining experience in Singapore through Chef Daniel Boulud’s signature style of cooking.
The menu is a showcase of Chef Boulud’s creative interpretations of classic French dishes, paired with the freshest seasonal ingredients, with a touch of inspiration fueled by his travels around the world. Highlights include the saffron filo wrapped lobster, Chilean seabass confit in olive oil and the free range chicken rotisserie. The grapefruit sorbet is a must for dessert.
You can also look forward to a selection of wines sourced from France and around the world, as well as a mixology programme that features classic and original aromatic aperitifs that are crafted to complement the culinary creations of the restaurant.
AIR
25B Dempsey Road
Image credit: AIR | Supplied
AIR, which stands for awareness, impact and responsibility, is a multi-hyphenated space with one clear purpose—to inspire thought about food. The restaurant, circular campus and cooking club was founded by celebrity chefs Matthew Orlando and Will Goldfarb, and entrepreneur Ronald Akili, and occupies a historical 40,000-sq-ft barracks complex in Dempsey Hill.
Showcasing a farm-to-table concept, The Restaurant is helmed by Chef Matthew Orlando, founder of Amass in Copenhagen, renowned as one of the most sustainable restaurants in the world. Naturally, AIR’s kitchen knows its way around coaxing every last bit of flavour from every piece of produce. More importantly, the food it dishes out is indisputably delicious.
Mains include a Whole Coral Grouper For Two, which is nothing like you’d imagine a whole coral grouper might look like. The dish comprises a fish head rillette. The fillet is confited and drizzled with a green onion and black garlic vinaigrette, and served alongside a lavash made from fish bones. The other parts of the fish are made into a stock, which is later reduced and emulsified with herb oil and citrus to form the base of the vinaigrette. There is also a Roselle Glazed Duck Breast, grilled over charcoal, lacquered with a sticky roselle glaze, and served with cashew cream and smoked chilli oil. The leftover cashew pulp is made into cashew ricotta, which is served with green mangoes and shiso in the Light Bites menu.
For dessert, we recommend The Whole Papaya. Pieces of fresh papaya are swathed in papaya seed cream made by lactic-fermenting papaya seeds and grinding them to a fine powder. This mildly peppery powder is then infused into whipped cream. The papaya skins are also lactic-fermented, blended into syrup, frozen and blitzed to form the accompanying frozen papaya skin granite.
Ro.ia
1 Cluny Road, E J H Corner House, Singapore Botanic Gardens
Image credit: Ro.ia | Supplied
Nestled within the lush landscapes of the Singapore Botanic Gardens, E.J.H. Corner House, named for its resident Professor Edred John Henry Corner, stands as a destination for fine cuisine and exceptional experiences. At its site in the first and only tropical garden on the UNESCO’s World Heritage List, the storied black and white is the new home of Ro.ia.
Inspired by the river Roya which curves between France and Italy, Ro.ia is set to present a modern, French fine dining concept from Chef Priyam Chatterjee. The youngest and first chef of Indian heritage to be conferred the French knighthood, Chevalier de l’Ordre du Mérite Agricole, Chef Priyam presents a menu of global influences, artfully executed by his passion for and mastery of French cuisine and technique. You can expect dishes like Hokkaido scallops served with yoghurt and finger lime and Maison Burgaud Challandais duck with Kinjiso spinach and orange jus.
Señor Taco Clarke Quay
Block 3C, #01-09A River Valley Road
Image credit: Señor Taco | Supplied
Señor Taco, Singapore’s premier and beloved taqueria, has officially reopened in the heart of Clarke Quay. Since its debut in 2009, Señor Taco has captivated us with its authentic Mexican street food and lively atmosphere. The new Clarke Quay venue is set to be abuzz with uber-cool entertainment from their resident Latin band every night, and home to Singapore’s first Mezcal Library with over 200 labels and small batch hand-crafted agave cocktails on offer.
Back with a vengeance, promising a flaming variety of hardcore flavours that is sure to be a fiesta for the senses, Señor Taco's newly expanded menu will boast some truly Mexican dishes, like their star player, TROMPO, an addictive corn tortilla taco showcasing fillings such as the succulent Al Pastor Kurobuta Pork and the delicious Chicken Sinaloa-style.
Cheese lovers are in for a treat with the inclusion of Oaxaca cheese—a Mexican gem akin to the beloved mozzarella. Embracing the cravings of addictive indulgence, the VOLCAN emerges as a crunchy flat corn tortilla tostada erupting with the rich and creamy goodness of Oaxaca Cheese.
Once you’re ready to burn off all that food, professional Latin dance instructors will be on hand teaching Salsa, Bachata, Kizomba and Afrobeats until the small hours.
Zuicho
Level 3, Mandarin Oriental Singapore, 5 Raffles Avenue
Image credit: Zuicho | Supplied
The award-winning Kappo restaurant, Zuicho, has officially opened its doors at the Mandarin Oriental Singapore. Set to channel its Michelin success from its Hong Kong and Macau outposts in its new location, Zuicho, which is owned and operated by Wa Creations, has welcomed Kenji Takahashi as the restaurant’s head chef.
Zuicho Singapore will showcase omakase menu options that change monthly and are naturally based on the distinct four seasons of Japan. Highlights include a Fried Miyazaki Wagyu Tenderloin, Uni (Sea Urchin) with handmade Somen Noodles, Snow Crab Hot Pot with Soy Milk, Cabbage and Konjac noodles, and an exclusive Minced Tuna with Bafun Uni Handroll.
Wildfire Burgers
11 Unity Street, #01-12
Image credit: Wildfire Burgers | Supplied
An old favourite has returned with a new look and revamped menu this month as Wildfire Burgers meets Singapore in its latest reincarnation. Reinvented nine years since its debut, the single flagship outlet sits at the courtyard of Robertson Walk and boasts a fuller menu equipped with eight elevated burgers, juicy steaks, sides with a kick, and an extensive drinks menu.
Its line-up of beef burgers is elevated from its predecessor, as award-winning Stone Axe wagyu patties, delivered fresh daily from their neighbourhood butcher, Butcher Box, are used. The patties are then hand-prepared and charcoal-grilled to smoky, juicy perfection. They are then sandwiched between artisanal brioche buns from Bakery Brera. Our favourite is the Classic 101 Cheeseburger.
For the month of Feb they also have an awesome happy hour deal running daily from 4 – 7pm. You can enjoy the iconic American lager, Pabst Blue Ribbon, for only $25 for a bucket of 5 beers (U.P. $50), a selection of draught beers on tap at only $10 per pint, and cocktails for just $12 each.
HEVEL
1 Keong Saik Road
Image credit: HEVEL | Supplied
From the team behind Marcy’s and Parliament Bar, HEVEL is a new contemporary European dining experience that has opened its doors on Keong Saik Road. Helmed by Chef Stefan who is celebrated for his extensive experience in Michelin-starred restaurants with tenures at Spoon by Alain Ducasse (Hong Kong), Terra (Tokyo, Japan) and Cure (Singapore), the menu finds its roots in European cuisine and showcases an array of textures and flavour combinations.
Launching with a six-course tasting menu, the starters include cured mackerel with daikon and passionfruit, potato hash crowned with a pickled leek and mushroom emulsion, and a cloud-like bowl of Piquillo pepper and chorizo. For the main course, you can choose between the porcini-rubbed pork presa or grilled short rib, each served with seasonal accompaniments. Finally, earl grey custard with perilla parfait completes the meal. As for the wine list, you’ll be treated to a host of fortified wines alongside a cocktail pairing menu that is a tribute to fortified wines like vermouth, sherry and port.
FYSH at EDITION
38 Cuscaden Road
Image credit: FYSH at EDITION | Supplied
Multi-award-winning chef and author Josh Niland really needs no introduction. Having worked in some of Sydney’s greatest foodie thoroughfares (think Charcoal Fish and Petermen) as well as the UK’s Michelin-starred The Fat Duck, Niland has completely overhauled the way the world cooks, transports, ages and stores fish.
Now, in collaboration with his legendary wife and business partner Julie Niland, the globally acclaimed king of the kitchen is at the helm of FYSH at EDITION, the delicious arm of EDITION Hotels. The ethically-sourced seafood concept clocks in as Niland’s very first restaurant outside of Australia and champions meat and veggie dishes, think a seafood-inspired steakhouse.
Josh and his team have also recently launched a one of a kind communal roast experience. Priced from S$108++ per person and available every Sunday exclusively for lunch, the new FYSH Roast menu features Niland’s boundary-pushing approach to seafood with a showcase of the ocean’s freshest catch, succulent roasts and fresh greens, including the FYSH Trolley, where each day's cuts and desserts are brought to the table for you to choose from.
Griglia Open Fire Italian Kitchen
139 East Coast Road
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Image credit: Griglia Open Fire Italian Kitchen | Supplied
Having created a haven of heartfelt Italian hospitality on Craig Road, Griglia Open Fire Italian Kitchen has unveiled its second location in the heart of Katong.
Decked with soft, sensual lighting and rustic warm tones, the intimate 34-seater restaurant showcases the seduction of fire, food, wine and fraternity. Those seated in front of the open kitchen counter are offered unblocked views of the venue’s jewel—the pristine custom-made iron cast charcoal grill. There, Executive Chef Andrea De Paolo serves a menu brimming with treasured favourites from the Craig Road restaurant and flavourful new additions.
In addition to highlights such as the Tuscan-inspired 30 Days Dry Aged Porterhouse Fiorentina and Whole Spanish Turbot, larger groups can choose the delightfully tender and juicy 200 Days Grain Fed Angus Beef Prime Rib Costata, recommended for four to five people to share. The Heirloom Tomatoes Carpaccio, freshly sourced from Sicily, generously seasoned with Sicilian oregano and topped with Tarallo bread crumble, is a great choice for a deliciously light side salad.
Araya
Mondrian Singapore Duxton, 83 Neil Road, #01-08
Image credit: Araya | Supplied
Now approaching its sixth month since opening, Singapore’s first (and only) Chilean South Pacific fine dining restaurant, Araya, has unveiled a new eight-course degustation menu—the Costa ($368++).
Costa shifts the focus to the marine bounty found along the rugged forested coasts in the South Pacific and showcases Chef-Partners Francisco Araya and Fernanda Guerrero’s innovative approach to reimagining the finest sea creatures, plants and cooking techniques native to their homeland.
One of the new menu highlights is the Taigairai which features the choro zapato (meaning ‘shoe’ in Spanish) or the Chilean giant mussel. Native to estuaries in water with low salinity, the mollusk gets its name from its size, comparable to the average shoe size of an adult man. At Araya, the choro zapato is served raw akin to a ceviche after it is marinated in an ají amarillo sauce, absorbing the fruitiness of the yellow chilli pepper, and the Curanto is the third addition in the Costa menu and gets its name from a pre-
Curanto is another new addition in the Costa menu and gets its name from a pre-Hispanic cooking technique. Used by indigenous Chilotes from Chiloé Island in South Chile, an assortment of meat and seafood are wrapped in leaves then cooked in an earth oven with hot stones. In Chef Francisco’s rendition, a whole abalone is wrapped in corn husk then sealed in a dough parcel made from charcoal and corn husk ashes and cooked over the fire. The abalone is served with two sauces, a fresh chorizo sauce and another made with the shellfish’s organs and chicharron.
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Main image credit: 87 Club Street Pasta & Grill | Supplied
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