Throw a stone in Singapore, and you're bound to hit a food store, eatery, restaurants with its die-hard loyal fans. Singapore has long had a reputation as one of the world’s top foodie cities—and it’s not just down to its much-loved hawker centres. Boasting top-class international chefs and armfuls of dining awards, Singapore is home to hundreds of must-visit restaurants that represent pretty much every cuisine you can think of, all with their own army of drool-worthy signature dishes.
So to give you a solid lay of the culinary land and steer you in the right direction, Urban List has rounded up the best restaurants in Singapore you'll want to put on your list right now.
The Best Singapore Restaurants At A Glance
- Best New Restaurant: Scarpetta
- Best Japanese Restaurant: Neon Pigeon
- Best Italian Restaurant: FICO
- Best Pasta Restaurant: Scarpetta
- Best Mexican Restaurant: Nixta
- Best Seafood Restaurant: Marcy’s
- Best French Restaurant: Le Clos
- Best Spanish Restaurant: Carlitos
- Best Indian Restaurant: Revolver
- Best Farm-To-Table Restaurant: AIR
- Best Steakhouse: Bistecca Tuscan Steakhouse
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.
Le Clos
46 Kim Yam Road, #01-18, New Bahru
Image credit: Le Clos | Supplied
Set to become a must visit spot for wine lovers in Singapore, Le Clos (pronounced “kloh”) is a new 70-seater wine house and restaurant, complete with alfresco terrasse and a full-sized pétanque pitch for lawn bowling, at New Bahru. It also features a speciality delicatessen retailing wines, artisanal delicacies and even grape-varietal specific glasses to go with your next bottle.
Far from being just a regular wine bar, Le Clos’ wine house tips its hat to growers, small producers and unique craftsmanship in winemaking. The name “Le Clos” refers to the walled plots in French vineyards where winemakers historically nurtured their most prized vines, and it fittingly reflects the wine house’s dedication to the craft. You’ll find over 800 labels of grower Champagnes and fine wines spanning approachable, everyday bottles to highly sought after, hard-to-find gems.
As for the cuisine, expect French comfort food at its best. The menu takes you effortlessly from wine with bites—including charcuterie from small makers, a rotating selection of affineur aged cheeses and small plates—to a single- or multi-course meal, and even an after-dinner dessert and drink.
Highlights include Le Clos’ reimagination of the croque monsieur (a hot sandwich of ham and cheese), affectionately referred to as Croq’s. The Croq’ Basque Chorizo, Confit Onions & Roasted Piquillo Peppers—extra crispy twice-baked pizza dough sandwiching a trio of savoury, sweet and mildly spicy ingredients—come together deliciously in an ode to French Basque country. Extending a light and refreshing counterpoint, the Watermelon, Feta & Mint salad reimagines summers in the south of France.
Macka’s M4 + OP Rib Black Angus & Bordelaise Sauce is the restaurant’s take on steak frites, excellent with a glass of Bordeaux or Côte-Rôtie. The steak is grilled in the Josper oven, and cooked at a high temperature of 300°C to seal in all the flavour and moisture. End the meal with a scoop or two of Homemade Gelato from the extensive selection in the Deli. The lemon gelato finished with a drizzle of Alexis Muñoz extra virgin olive oil is not to be missed.
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.
Dirty Supper
78 Moh Guan Terrace, #01-19
Image credit: Dirty Supper | Supplied
Championing the art of grilling and whole animal cooking, Dirty Supper is a new addition to the culturally-rich Tiong Bahru foodie enclave. The popular pop-up supper club now finds its permanent home in the iconic Hua Bee Restaurant, transforming this dual-concept space from a 90-year-old local noodle house in the day to a vibrant, grungy, and energetic space in the late afternoons.
Helmed by Chef-Owner Peter Smit, Dirty Supper combines Smit’s love for grilling with his signature style of ingredient pairing to produce unexpected yet stunning and flavourful dishes. With “pride in produce” at its core, Dirty Supper’s menu is lean and ever-changing. As with whole animal cooking, the menu will largely depend on the produce available for the day.
Small plate highlights include the Forgotten Carrot “Schnitzel”, Raw Prawn with black lime and pickled chilli, and the Lamb Tartare with black garlic and cured yolk. For large plates, the must-tries are the Olive Brined Lamb Rump with caramelised cauliflower, Pork with roast leek and burnt pear, and the BBQ Squid with a pork fat relish and pickled tomato. Ending off on a sweet note, tuck into desserts such as the Milk Cake and smoked ice cream, as well as the Chocolate Torte with whiskey compressed strawberry.
The cocktail menu features tipples like Wagyu Boulevardier, crafted with wagyu fat-washed rye, Campari and vermouth and Pickled Lemon Martini, made with gin, vermouth and pickled lemon brine, as well as the Dirty Espresso, a special mixture of mezcal, Kahlua, vermouth and cold brew.
Neon Pigeon
36 Carpenter Street, #01-01
Image credit: Neon Pigeon | Facebook
The eclectic Neon Pigeon is an effervescent modern urban izakaya which was once located at the famous Keong Saik Road. In November 2020, Neon Pigeon moved to 36 Carpenter Street where it continues to be one of the buzziest dens in the city reminiscent of Tokyo’s hidden alleys.
Helmed by Chef Sean Mell who began his career at the legendary Nobu in New York, the restaurant serves up a mix of Japanese tradition and dishes reminiscent of Mell’s cherished childhood favourites like the Shime Iwashi with Crispy Ramen and Miso Tofu—a playful dish that brings to mind the quick-fix snacks he used to tuck into as a child.
Other highlights include the Garlic Roasted Amela Tomato with Parmigiana Dashi, Misozuke Tofu Cheese & Kombu Toast which is a take on the grilled cheese sandwiches and tomato soup Sean’s mother made for him as a young boy. It’s a classic kids combo that comes complete with a side of nostalgia while remarkably still being distinctly Japanese. The Peruvian Sashimi with Chili and Lime is inspired by the chef’s time at Nobu, paying homage to his great mentor, Nobu Matsuhisa, and the person who transformed him into a raw fish aficionado. Did we mention Neon Pigeon has its very own raw bar? For his Moriawase, Mell encourages his suppliers to surprise him with a seafood box each week, where a selection of catch is then used for the for the freshest selection of sashimi and maki. Finally, the KFC Bao which features crispy karaage chicken, drenched in a badass soy-gochujang glaze, all slammed into a fluffy bao bun is not to be missed.
As for the drinks, Mario la Pietra has created a fully inclusive cocktail menu that invites all people, from drinkers to teetotallers, to come together and enjoy the convivial spirit of communing over a drink. His list is split evenly among Full Proof drinks, Half Proof drinks and Zero Proof cocktails (there’s no sugary mocktails here). We recommend the SLING-A.I.-JIN which is a half-proof concoction that is a lightly fruity, floral drink with Nikka From The Barrel, peach wine, Tumugi koji, Thai basil, citrus and ginger ale.
You might also like:
- Singapore’s Best Rooftop Bars For Sky-High Sips
- The Best Sentosa Beach Clubs For A Day Of Fun In The Sun
- Kickstart Your Day With The Best Breakfasts In Singapore
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.
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.
Big Wine Freaks
44 Bukit Pasoh Road
Image credit: Big Wine Freaks | Supplied
Big Wine Freaks is a new champagne and wine bar that promises quality cuisine, with a menu built around raw seafood served in a funky way, including a mixed selection of starters, side dishes and mains, created for sharing. The Champagne and Burgundy menu features wines from the new generation of star producers, natural wine from renowned French regions, as well unique micro farms, all served against a backdrop of dynamic energy and vibrant ambiance.
Led by Chef de Cuisine Ash who previously worked in the kitchens of Sago House and Burnt Ends, the food menu combines bright, ingredient-focused dishes inspired by the best European wine bars, San Sebastian’s vibrant food scene and the artistry of Japanese omakase dining. Highlights include the Japanese tuna, oysters and caviar, padron peppers, arancini, gougeres and a braised lamb shoulder (which you could easily share between three or four people).
With over 500 labels and 2,000 bottles housed in their extensive wine cellar, wine connoisseurs and enthusiasts alike can expect the ultimate wine tasting experience that celebrates the stories and passions of winemakers.
Designed by Sabrina Bignami and Alessandro Capellaro of B-Arch Architectural Bureau in Florence, Italy, the venue features a fully open kitchen which blends seamlessly into the dining space. There’s also a raw seafood and champagne bar counter and plenty of communal seating.
As for the dinnerware, expect to be served on plates from Ginori 1735, a renowned Florentine manufacturer under the creative helm of acclaimed Italian fashion designer, Alessandro Michele, while each glass of wine is served in glassware from brands such as Zalto from Austria, Sydonios from France and Kimura from Japan.
Forma
128 Tembeling Road
Image credit: Forma | Supplied
Located in in the colourful Joo Chiat estate at 128 Tembeling Road, Forma is an upscale trattoria with a pasta-focused programme by homegrown Italian hospitality group, The Cicheti Group, in collaboration with Singapore’s foremost pasta artisan, Ben Fatto.
Its pasta programme is believed to be the first of its scale to be run by an all-local culinary team of chefs and pasta makers, where pasta shapes are made using traditional techniques that pre-date modern machinery and intently served with an all-round appreciation of the traditions that showcase each dish’s native region. You can even watch the entire pasta-making process unfold right before your eyes thanks to unfettered views of the glass-encased pasta production kitchen from both the dining room and front pavement.
This season's pasta offerings include two simple yet beloved dishes from Campania—Linguine al Limone, where the Amalfi lemons of Sorrento shine in a sauce as light as it is bright, and Spaghetti alla Nerano, one of the most iconic pasta and zucchini pairings from the village of Nerano. The pasta is complemented with a daily selection of dry-aged cuts from their local specialist butcher and includes dishes like grilled New Zealand lamb chops, 25-day dry-aged, free-range Gooralie pork tomahawk from Queensland and Australian black angus.
Kotuwa
New Bahru, 46 Kim Yam Road, #01-03
Image credit: Kotuwa | Supplied
After four years of proudly flying the flag for Sri Lankan cuisine in their iconic Little India location, Kotuwa has relocated to New Bahru—Singapore’s latest creative cluster. Helmed by chef Rishi Naleendra (the man behind Cloudstreet), Kotuwa 2.0 offers a larger, more inviting space that is akin to visiting a quintessential Colombo home and pays homage to Naleendra’s Sri Lankan heritage.
Expect familiar favourites like Hoppers, crispy-edged, bowl-shaped pancakes made from fermented rice flour and coconut milk, available plain or with an egg. Recommended accompaniments include Kaju Curry, an aromatic vegetarian curry of cashews and peas and Lamb Shank Curry where Chef Rishi combines tender lamb shank with red chillies and tomato. For a sweet finish, try the new Jackfruit Fritters with vanilla ice-cream, lime curd and arrack, or the Watalappam Tart, a classic favourite with velvety coconut custard, jaggery, pistachio, candied orange and spices.
At the new space you’ll also find a standalone cocktail bar. Developed by Ashaka Harith, a Colombo native and self-taught bartender, the latest edition of the cocktail menu, titled The Lion’s Cup, celebrates Sri Lanka’s 1996 World Cup Cricket victory—honouring the island’s heritage with native flavours such as curry leaves, coconut, tamarind, kithul, and Sri Lankan craft spirits. Our favourite was The Head Spinner which was punchy and complex with just the right amount of spice. In addition to cocktails, the bar programme showcases the region's premium artisanal arracks (the distilled spirit native to Sri Lanka made from coconut palm sap) which can be savoured neat or on the rocks.
To accompany your drink, we recommend ordering a selection of small plates like the flavourful panko-coated and spiced Mutton Rolls, Devilled Cashews and Sri Lankan patties filled with spiced banana blossom.
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.
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.
Bistecca Tuscan Steakhouse
26 Mohamed Sultan Road
Image credit: Bistecca Tuscan Steakhouse | Supplied
Homegrown Singapore steakhouse, Bistecca Tuscan Steakhouse has once again been named Asia’s No.1 steakhouse in the World’s 101 Best Steak Restaurants awards listing. It is also currently ranked 23rd best in the world and the only steakhouse in Asia in the top 50.
Set in a picturesque traditional shophouse on Mohamed Sultan Road, the restaurant serves up traditional Tuscan sharing steaks alongside authentic Italian cuisine. Their signature dish, the Bistecca alla Fiorentina, is a thick cut, char-grilled T-bone steak designed to be shared. Prepared in traditional Tuscan style over a high temperature wood-fired grill, it has a charred crust yet tender and juicy centre.
As for individual cuts, you can’t beat the grass-fed sirloin. Both should be paired with the wild rocket, balsamic and parmesan salad. If you’re feeling extra hungry, the mac n’ cheese with bechamel, gruyere cheese and bread crumbs should fill the gap.
Birds Of A Feather
115 Amoy Street
Image credit: Birds Of A Feather | Supplied
Taking inspiration from Chengdu (a city in China) with its verdant landscapes and laid-back lifestyle, Birds of A Feather serves up contemporary cuisine with Sichuan (famous for its addictive spicy-numb flavour profile) influences. Now, the verdant retreat in the heart of the city has launched a refreshed menu along with a new cuisine approach.
Alongside all-time favourites and signature dishes are new East-meets-West creations given a fresh perspective by Head Chef Eugene See. The rustic flavours of the Sichuan classic Yu Xiang Qie Zi (鱼香茄子) is given a modern take with Chef Eugene preparing the eggplant dish in two ways. One follows the traditional cooking method of braising deep-fried eggplant in a rich, house-made Yu Xiang sauce. The other is an escabeche style with the eggplant pickled in the same Yu Xiang sauce, topping soba noodles and julienne vegetables, and given a sprinkle of crispy puffed buckwheat for a little crunch.
A tribute to Chef Eugene's love for roast duck, Oriental Duck Consommé cleverly uses the bird in different ways to create a delicious dish. Minced duck meat is combined with chicken farce to form a ravioli filling, while duck bones are simmered with Hoisin sauce and mirepoix to develop a light and flavourful duck consommé, poured tableside. The plump dumplings are served alongside braised daikon, watermelon radish, black trumpet mushrooms, and cordyceps flower.
Birds of A Feather also has an extensive drinks list carefully curated to complement the dishes. The Bloody Spicy, inspired by the classic Bloody Mary, infuses Sichuan pickled pepper vodka with tomato juice and an array of spices, delivering a bold and invigorating kick.
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. A celebrated Japanese cuisine maestro with an illustrious background, Takahashi is the visionary mastery behind Tokyo Ginza’s coveted Yoshifuku, for which he earned Michelin stars for over nine consecutive years.
Derived from the Japanese language, ‘Kappo’ means ‘to cut’ and ‘to cook’, represented in a dining format that allows the guests to witness the live preparation of seasonal ingredients, meticulously crafted into artistic dishes prepared by chefs. The interactive exchange and connection between the chef and the guests is paramount in Kappo cuisine, presented in a multi-course menu where dishes are crafted using a diverse range of cooking methods.
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.
estiatorio Milos
2 Bayfront Avenue, B1-48 The Shoppes at Marina Bay Sands
Image credit: estiatorio Milos | Supplied
Founded by visionary chef Costas Spiliadis, estiatorio Milos is one of the most celebrated Greek restaurants in the world, and it has now officially opened its doors at Marina Bay Sands. The restaurant’s Asian debut follows the success of its nine locations in major cities worldwide.
The concept of Milos is centred around the cherished Greek concept of philoxenia—the sacred art of making a stranger feel like home—while embracing quality ingredients and simple but masterful techniques.
The menu promises an unparalleled seafood experience with more than 15 different varieties of fish which are air-flown from Greece and the Mediterranean for you to pick from. All the seafood options are displayed on the restaurants signature open seafood market where you’ll be escorted to select your catch. As well as the fish market, you’ll find a raw bar and seasonal vegetable display.
Fans of Milos can look forward to savouring four signature dishes, namely the Milos Special, whole fish sashimi, whole fish baked in sea salt and Astakomakaronada (lobster pasta Athenian-style). Other highlights include the grilled seabass with Ladolemono sauce and capers and the grilled sashimi-grade Mediterranean octopus with Santorini fava.
Milos is also home to the widest variety of Greek wines in Singapore with an extensive list of 350 to 400 wine labels, half of which are Greek wines from indigenous grape varieties.
Fico
1300 East Coast Parkway
Image credit: Fico | Supplied
If you prefer your meals with a side of salty sea breeze, Fico needs to be on your radar. The new beach-side Italian eatery at East Coast Park takes its vibe straight from a Puglian masseria—complete with an open-air, waterfront terrace, and plenty of terracotta tiling.
Foodwise, the seafood platter bursting with oysters and red prawns is a bonafide crowd-pleaser, but their cacio e pepe is the stuff dreams are made of. Whipped up in a pecorino wheel table-side, the spaghetti is a gift for the ‘gram and the soul. Turns out we’re not the only fans of Fico, so tables book up fast.
Can’t get a table? Don’t worry, FICO has just launched a new Rent-A-Picnic bundle ($78) which is perfect for two and can be ordered and picked up at their kiosk and then enjoyed by the beach.
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.
AIR has also recently launched a new lunch menu which is designed for easy, breezy dining with two-course ($58++) or two-course plus dessert ($68++) options. With choices like Cured Line Caught Red Snapper and Marinated Heirloom Tomatoes for starters, and Grilled Line Caught Wild Sea Bass or Glazed Kampong Chicken there is something for everyone. For dessert, options include Re-Incarnated “Chocolate” Sorbet, and Mango and Yogurt Gelato. On weekends, lunch is served with a brunchy vibe. Think Grilled Chicken Benedict and Roast Vegetable Frittata alongside Cured Red Snapper with Shaved Vegetables and Smoked Lion’s Mane with Preserved Peppers.
Province
153 Joo Chiat Road
Image credit: Province | Website
Do yourself a favour and pull up one of the few seats at chef-owner Law Jia-Jun’s fine diner in Joo Chiat.
Tucked behind the equally buzzy—but far more casual—808 Eating House, Province puts regional ingredients and flavours front and centre with a regularly rotating tasting menu. Here, produce is king. Jia-Jun teams up daily with local farmers and fishermen to plate up some of the most hyped South-East Asian cuisine around. Each dish is maxed at five ingredients for a full flavour immersion—like pumpkin, salted egg and curry leaf, or flower crab, ginger flower, charred corn and corn foam.
Luke's Oyster Bar & Chop House
22 Gemmill Lane
Image credit: Luke's Oyster Bar & Chop House | Facebook
Inspired by the timeless and sophisticated seafood houses of America’s Atlantic Coast, Luke’s Oyster Bar and Chop House is known for its selection of oysters, seafood, prime steaks and chops. With it’s sultry brown leather seating, stunning black and white bar and outstanding menu, the Travis Masiero owned joint has singlehandedly defined the quality dining experience.
If you’re in the mood for meat, try the bone-in tenderloin au poivre or the milk-fed Dutch veal chop with anchovy marmite butter. However, the real highlight is a tray of Luke’s oysters, which are sourced from chef Masiero’s hometown of Boston—one of the finest sources of fresh oysters in the world. For dessert, you can’t beat the milk and cookies.
Revolver
56 Tras Street
Image credit: Revolver | Supplied
Revolver, the bold open-fire grill restaurant has become a beloved fixture on bustling Tras Street. As a master of modern Indian cuisine, Group Executive Chef and Partner Jitin Joshi adds his flavour to the genre-defying dishes unique to Revolver characterised by the use of premium seasonal meats, seafood and vegetables cooked to perfection on custom-built wood-fire grills and in a gorgeous hand-built tandoor.
The restaurant has recently launched a new à la carte menu, made for good times and great company. The exciting menu reformat brings the same bold spirit and flavours, but with the freedom to explore various dishes—perfect for sharing with friends or enjoying a lively meal with family.
Highlights include their signature Kulchette (a progressive rendition of a flatbread inspired by the likes of the traditional Indian kulcha, Turkish pide, and Napoli pizza) featuring a parade of flavours like butter chicken, Malabar crab, and more. Beloved favourites, such as the Wagyu Scotch Egg, also make a highly anticipated comeback.
Here to heat things up are the mains ranging from meat-free Smoked Eggplant Ravioli, one of Chef Jitin’s original creations, to hefty made-for-sharing portions like the Mayura Station Flank Steak with Nihari reduction or the Iberico PLuma with Bombay chimichurri. As for sweet treats, you can’t beat the Caramelised Brioche with crème cru ice cream and the Dark Chocolate & Chilli Mousse.
Located on the second storey of the restaurant is the Private Experience Room, a sumptuous venue to accommodate larger groups and decadent yet intimate events. Fitted with a state-of-the-art sound system, well-stocked bar and a communal dining table, it comes with The Spread ($329++), a large format-style menu celebrating the joy of sharing a meal.
Ummi Beirut
1 Nanson Road, Intercontinental Singapore Robertson Quay
Image credit: Ummi Beirut | Supplied
An authentic Lebanese restaurant that focuses on using only fresh and organic produce, Ummi Beirut aims to take you on a culinary tour of the Arab country. Helmed by Michelin-starred Chef Greg Malouf, who is widely considered the master of modern Lebanese cuisine, the menu is designed to be shared and covers everything from hot and cold mezza to salads and charcoal grilled meats.
The butchers mix grill is a great way to try a little bit of everything while the six hour slow cooked lamb shoulder is an absolute standout. For the cold mezza, we recommend ordering the hummus with spiced lamb and pine nuts, baba ganoush and rolled stuffed vine leaves. As for the hot mezza, you can’t beat the hazelnut falafel, makanek sausages and spinach and feta fatayer.
Nixta
116 Amoy Street
Image credit: Nixta | Supplied
Since opening in 2021, Nixta Mexican Grill & Bar has quietly carved a niche for itself as one of Singapore’s most authentic Mexican restaurants. Central to Nixta’s commitment to authenticity is its use of traditional nixtamalisation—a Mesoamerican process that transforms dried corn into masa, the foundation of Nixta’s tacos, tlayudas and tostadas, offering a flavour and texture unmatched by commercially-produced alternatives.
Highlights from the menu include the Guacamole Nixta made with creamy Haas avocados, grilled tomato, serrano, lime, and white onion topped with savoury feta, the Duck Barbacoa which is served as a taco or sharing portion, slow-roasted in a prized hoja santa leaf until soft, balanced with onion, lime, cilantro and a bright tomatillo salsa, and the Kurobuta Pork Belly Al Pastor which is served on a crisp taco with shaved radish salad, lime, cilantro, house pastor sauce, pineapple and crunchy fried pork rinds.
As for grilled meat and poultry, you can’t go past Travis’ Cadillac Fajitas which come with A5 wagyu ribeye slices on top of a bed of ember-roasted chiles and onions on a sizzling hot plate, accompanied by house-made mezcal butter and mole. The Nixta Signature Spit & Herb Roasted Chicken is crisp on the outside while tender and juicy on the inside, marinated with epazote, grilled garlic and roasted jalapeno before slow roasting over the open grill. This dish is perfect for large groups, complemented by classic Mexican side dishes like Rancho Gordo Black Beans, Green Rice and Tomato & Cucumber Salad.
For a sweet ending, be sure to order the Churros served with hay’s milk cajeta and dark chocolate sauce. Presented in a continuous spiral coil, Nixta’s churros are a labour of love and remain crisp and airy for the perfect bite.
Olivia Restaurant And Lounge
55 Keong Saik Road
Image credit: Olivia | Supplied
Located along Keong Saik Road, Olivia showcases elevated homestyle cooking from Barcelona. The restaurant, which was designed by the renowned Barcelona based, Lázaro Rosa-Violán, gives off summer in Europe vibes with its whitewashed bricks, terracotta tiles, and blue booths.
Menu highlights include the ham croquettes, burrata and fresh tomato salad, vegetable and mushroom rice, Mediterranean seabream, roasted lamb rack, and the Spanish suckling pig. As for dessert, do yourself a favour and order Olivia’s blue cheese cheesecake. It’s become so popular the restaurant had to open a separate venue, Queic by Olivia at 41 Kreta Ayer Road, which is dedicated to cheesecakes.
Marcy’s
39-40 Duxton Road
Image credit: Marcy's | Supplied
If you’re a fan of seafood and grandma chic interiors, Marcy’s is the place for you. Founded in 2020, the seafood bistro on Duxton Road takes familiar ideas and presents them in new, satisfying ways. Drawing on the similarities between Latin American and Southeast Asian ingredients, Head Chef Ryan Nile Choo showcases the best local and regional herbs, spices and aromatics, paired with seafood in bold new ways. Highlights include the octopus rigatoni and red prawn mafaldine. For those of you who don’t eat seafood, fear not, the iberico pork chop is a delicious alternative.
Not overly hungry? Their intimate bar is open late and you can join them for a glass of wine or a classic nightcap and small bites instead of a full meal. We recommend grabbing a seat at the counter and ordering a kaffir Pisco sour or jalapeno margarita alongside a plate of crab toast and crispy Brussels sprouts.
Dumpling Darlings
44 Amoy Street and 86 Circular Road
Image credit: Dumpling Darlings | Supplied
Got a hankering for dumplings? Dumpling Darlings, which is run by the same team behind Lola's Cafe, is a super popular restaurant in Singapore offering nothing but dumplings and noodles, all made fresh each day. The neon-lit venue’s branding is inspired by the Japanese manga found in Shokudo (casual Japanese eateries), with storylines based on a main character Jo and her pet pig, Pork Chop.
As for the food, we recommend trying the spiced Sichuan dumplings, veggie mandu dumplings and braised pork noodles. To finish, the dessert dumplings, which are stuffed with poached pear, cream cheese, amaretto, vanilla bean and served with Tasmanian ice cream, are a serious game changer.
Cloudstreet
84 Amoy Street
Image credit: Cloudstreet | Supplied
#26 on Asia’s 50 Best Restaurants last year and awarded two stars in the Michelin Guide in the past two years, Cloudstreet is the result of chef Rishi Naleendra’s vision to create a dining room that exists on the philosophy of true hospitality.
With a tasting menu that champions ingredient-driven cuisine and seasonality, you can expect to be taken on a journey of innovation. Alongside the food, you will find a wine list featuring around 350 natural and classic style wines which pay homage to some greats alongside small, independent winemakers from around the world.
Consisting of two floors, you will first be welcomed into the main dining room, which is complete with a chef’s counter allowing for interactions between you and the chef. After the main course, you will be ushered upstairs to enjoy a luxurious array of dessert courses. This is coupled with a fine selection of cheeses, port wines and handcrafted petit fours.
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.
Odette
National Gallery Singapore, 1 St Andrew’s Road, #01-04
Image credit: Odette | Supplied
The accolades keep coming for chef-owner Julien Royer’s contemporary French restaurant, including being crowned 2020’s Best Restaurant in Asia by Asia’s 50 Best Restaurants, being ranked number 18 in the World’s 50 Best Restaurants 2019, and winning a coveted third Michelin star.
Such awards really are no surprise once you’ve tasted the food though, with show-stopping signatures like rosemary smoked organic egg and beak-to-tail pigeon. Named after his grandmother who inspired Royer to cook, Odette represents modern French cuisine at its finest—a celebration of fresh ingredients, artisanal produce, classic technique and refined flavours, all done with the utmost elegance.
Burnt Ends
7 Dempsey Rd, #01-02
Image credit: Burnt Ends | Facebook
They say there’s no smoke without fire—and Burnt Ends brings the heat in the most delicious way. One of the hottest tables in town some seven years after opening, this hip barbeque joint is a tribute to “the magic that comes from cooking with wood”, with a custom-made four-tonne, two-oven brick kiln as its beating heart.
Divinely smoky, full-bodied flavours rule the roost at this Singapore restaurant, with chef-owner Dave Pynt creating new menus daily. Grab a counter seat at the open kitchen to watch the chefs in action, before savouring dishes like their pulled pork Sanger burger and king crab leg slathered in brown butter.
Candlenut
17A Dempsey Road
Image credit: Candlenut | Supplied
The world’s first Michelin-starred Peranakan restaurant, Candlenut shines a light on traditional Straits-Chinese cuisine. Chef-owner Malcolm Lee was originally inspired by his grandmother’s homespun Peranakan cooking, resulting in dishes that perfectly balance authenticity and innovation.
Delivering contemporary verve to tried-and-trusted favourites, Candlenut’s ever-changing “ah-ma-kase” tasting menu is an ideal introduction to Lee’s singular style. Look out for flavour-packed dishes like Wagyu beef rendang, blue swimmer crab curry, and buah keluak ice cream.
Labyrinth
Esplanade Mall, 8 Raffles Avenue, #02-23
Image credit: Labyrinth | Facebook
Chef Han Li Guang flies the flag for modern Singaporean cuisine at Labyrinth, with a one-of-a-kind menu that showcases exciting new takes on much-loved recipes and traditional flavours from his childhood.
With a focus on highlighting homegrown produce (90 per cent of the restaurant’s ingredients are sourced from local farmers and fishermen), Han is adept at injecting fresh life into familiar dishes, while still paying tribute to his local heritage. Dinner is a tasting menu only affair, where you can expect creative twists on the likes of chilli crab, rojak and chicken rice; the latter is a tribute to his grandmother, who used to cook for a British family, and features her trademark chilli sauce.
Zén
41 Bukit Pasoh Road
Image credit: Zén | Supplied
As one of Singapore’s most expensive restaurants, Zén is the sister restaurant of Frantzén in Stockholm and has just secured three Michelin stars for the fourth consecutive year, so you know it’s going to be good. While sophisticated Neo-Nordic cuisine with Japanese flourishes is the order of the day here, the setting couldn’t be more Singaporean—a three-storey shophouse dating back to 1926.
The tasting menu is made up of nine courses and canapes and showcases a combination of Frantzén techniques and the finest seasonal produce. Expect dishes like the Artichoke and Truffle Maxime, Foie Gras & Fennel Top Parfait, Grilled Samegaraai, Roasted Wagyu A5, Amelia Tomato Sorbet and Salted Carrot Ice Cream.
To complement the tasting menu, Zén offers an original non-alcoholic juice pairing. Designed as a continuation of the Zén and Frantzén culinary philosophy, all of the beverages are equally imaginative and produce-driven. An example is a sparkling aperitif made of heirloom tomatoes and red plums. For those who want to liven things up, an alcoholic beverage pairing is also available.
Shoukouwa
1 Fullerton Road, #02-02A
Image credit: Shoukouwa | Facebook
As Singapore’s only two Michelin-starred sushi restaurant, you can trust that you’re in for a truly unforgettable omakase experience at Shoukouwa. Only the highest-grade produce makes the cut here, with all fish and seafood flown in daily direct from Tokyo’s famous Toyosu Market.
The focus here is on nigiri sushi that expertly balances flavour with precision, including rice dressed in a secret blend of vinegars, with two different omakase menus available for dinner. While offerings change with the seasons, past highlights have included the kinmedai (golden eye snapper) and house-made ikura—and with only eight counter seats and a six-seater private room at this intimate spot, bookings are essential.
Cicheti
52 Kandahar Street
Image credit: Cicheti | Supplied
Cicheti (pronounced chee-keh-tee) are the signature small plates native to Venetian bàcaris, or wine bars, that meld traditional Italian heritage with distinct Mediterranean influences—which is exactly what you can expect from this Italian restaurant in Singapore.
Occupying a two-storey shophouse in Singapore’s Arab quarter, Cicheti is known for its authentic, wood-fired Neapolitan pizzas. Our favourites include diavola (crushed peeled tomatoes, salami, fior di latte, grana padano, crushed chilli flakes and extra virgin olive oil) and prosciutto e rucola (fior di latte, prosciutto di parma, arugula, shaved parmigiano and extra virgin olive oil). If you don’t fancy pizza, the braised lamb ragu with porcini, parmigiano and rosemary is also delicious.
Firangi Superstar
20 Craig Road, #01-03
Image credit: Firangi Superstar | Supplied
With four themed rooms—the Officer’s Club, Old Railway Room, Elephant Palace and Jungle Lodge—all curated to look like film sets, Firangi Superstar is more of a cinematic journey through India than a restaurant. In the kitchen, Head Chef Raj Kumar reworks classic Indian dishes with a unique eye and modern approach.
We recommend the Australian Wagyu bone-in rib, which is marinated in a flavourful nihari marinade and finished on a charcoal grill, resulting in a deliciously succulent interior and charred exterior. Alternatively, the vegetarian version includes three pieces of mushroom kofta, served on a creamy bed of lentils and crowned with sautéed Shimeji mushrooms. The French poulet, which is roasted in biryani spices and filled with stewed dahl, also deserves a special mention. To accompany your meal, the mango garam masala and sandalwood mai tai are both surprisingly refreshing.
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.
Araya
Mondrian Singapore Duxton, 83 Neil Road, #01-08
Image credit: Araya | Supplied
Since opening in November 2023, Araya has been winning over foodies across Singapore with its unparalleled take on South American flavours and ingredients. Now, Araya has become the first Chilean South Pacific fine dining restaurant in the world to earn one Michelin star, cementing Chef-Partners’ Francisco Araya and Fernanda Guerrero’s outstanding cooking talents. Their sommelier, Tomas Tapia, also won the sought after Michelin Guide Sommelier Award for his excellent knowledge on Chilean wines.
Their eight-course degustation menu—the Costa—focuses on the marine bounty found along the rugged forested coasts in the South Pacific. 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.
Thevar
9 Keong Saik Road
Image credit: Thevar | Supplied
With two Michelin stars to its name, you know you’re going to be in for a culinary treat at modern Indian restaurant, Thevar. Helmed by Chef Mano Thevar, the menu draws inspiration from his Indian roots alongside the use of seasonal ingredients and modern European techniques.
Highlights include the crispy pork jowl, which comes wrapped in betel leaf and topped with a coconut-sambal aioli, and the pork ribs glazed with medjool dates, which you should order with a side of berry pulao (long-grained rice cooked with garam masala, lemongrass and pandan, as well as pistachios and cranberries for added texture). The Chettinad chicken also deserves a special mention—think of it like an Indian taco filled with delicious chicken curry.
Papi's Tacos
Various Locations
Image credit: Papi's Tacos | Supplied
Since opening its doors on Seah Street in 2017, Papi's Tacos has been on a mission to bring authentic Mexican cuisine to Singapore. From irresistible tacos to lovingly crafted burritos and mouthwatering quesadillas, it's all about authentic flavours, top-notch fresh ingredients, and traditional Mexican cooking techniques that come to life right before your eyes.
At the heart of Papi's Tacos is Executive Chef and Partner, Mauricio Espinoza (aka Papi). Hailing from the remote state of Tlaxcala, Mexico, Mauricio infuses his heritage and over a decade of international culinary experience into every dish. His pièce de résistance? The Tacos de Pescado that have developed a cult following, featuring grilled White Dory fish, fresh cabbage, and homemade smoked Chipotle Aioli on a flour tortilla.
Na Oh
Hyundai Motor Group Innovation Center Singapore, 2 Bulim Link
Image credit: Na Oh | Supplied
It’s not every day an automobile giant decides to open a fancy Korean restaurant inside their headquarters, but that’s exactly what Hyundai Motor Group have done at their new global innovation hub. Partnering with three Michelin star Chef Corey Lee, Na Oh, which means ‘moving from inside out’ in Korean, explores traditional Korean cuisine through a modern lens and is Lee’s first project in Southeast Asia.
Given its premises, Hyundai Motor Group Innovation Center Singapore (HMGICS for short) is at the core of Na Oh’s concept. Using cutting-edge automation and robotics technology, HMGICS operates a two-story vertical smart farm with the capacity to produce over 30kg of fresh produce daily. It is the world’s first robotics smart farm for customer experience and the first of its kind in the world to be open to visitors. Na Oh sources ingredients directly from this facility, establishing a direct connection between food and innovation to offer a unique and refined farm-to-table experience.
This month, the restaurant has introduced its new winter menu. This seasonal offering brings the rich flavours of Korea’s winters to Singapore, blending ingredients from both land and sea. Priced at $78 per person, the four-course prix fixe menu features a selection of starters and a choice of three Jinjitsang main courses: Grilled Jeju Beltfish, Charcoal-grilled Hanbang-style Beef Short Ribs, or Pheasant Mandu Soup with Freshly Milled Rice Cakes—complemented by three banchan. Highlights include goguma jorim (sweet potato glazed with rice syrup and soy sauce), and two sides showcasing crops grown in the Smart Farm: ice plant, debuting at Na Oh with a fermented chilli and vinegar dressing, and jangajji, traditionally made with sesame leaves but reimagined with spicy mustard leaves.
Nouri
72 Amoy Street
Image credit: Nouri | Facebook
Can’t decide what cuisine you’re in the mood for? Well, a meal at Nouri might be the answer. Chef-owner Ivan Brehm, an alumnus of Heston Blumenthal’s famed The Fat Duck, has created a restaurant that revolves around his idea of “crossroads cooking”—essentially, a melting pot of ingredients, techniques and flavours gathered from around the world, resulting in culinary fireworks.
Take a seat at Nouri’s large communal chef’s table to watch the kitchen cook up a storm, working from highly original tasting menus that change weekly. Brazilian, Italian, German, Spanish, French, Japanese and Chinese are just some of the influences you’ll spot in Brehm’s experimental cuisine, as exemplified by a signature dish like Acarjé and Vatapa—an Afro-Brazilian fritter served with turmeric and coconut sauce, salted prawn vatapa (a type of stew) and okra caviar.
Carlitos
350 Joo Chiat Road
Image credit: Carlitos | Supplied
Authentic Spanish flavours join the colourful Joo Chiat food scene with the arrival of Carlitos (meaning Little Carlos in Spanish). Designed by the creative eyes of two longtime friends and celebrated chefs Carlos Montobbio of Esquina and Antonio Miscellaneo of La Bottega, Carlitos is a welcoming neighbourhood tapas bar that delivers the no-frills authenticity of Barcelona to Singapore.
Expect quintessential Spanish tapas and small plates from a variety of Chef Carlos’s favourite hotspots throughout Spain. Highlights include the Gilda Pintxo, smoked sardines brightened with pickles and green olive and the Patatas Bravas Bonanova made with agria potato and loaded with garlic aioli, spicy tomato sauce and chilli oil. Other must-haves include the Macarrones del Cardenal, a typical pasta dish from Barcelona, featuring homemade penne pasta enriched with secreto iberico sofrito and Manchego cream and the Fricandó Barcelona which is a hearty thick ragu with Black Angus beef fragranced with porcini mushrooms.
Of course, no visit would be complete without paella. For a taste of authenticity and element of surprise, the Paella del Dia is the house signature paella prepared in varied flavours depending on the fresh produce of the day. Cooked on the spot and served in tapas portions, the individual servings allow you to complement your meal with a serving of hot paella on top of other tapas.
As for the drinks, you will find an extensive selection of Spanish wines on offer. All wines are sourced from boutique and artisanal wineries across Spain, featuring small-batch productions, independent winemakers and hidden gems that offer a glimpse into Spain’s burgeoning wine industry. True to tapas bar tradition, plenty of by the glass options will be offered too.
Looking for more? Check out:
- Where To Find The Best Chilli Crab In Singapore
- Singapore’s Best Street Food For Delicious Cheap Eats
- 10 Best Hawker Centres In Singapore For Budget-Friendly Eats
Main image credit: Le Clos | 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.