The Best Restaurants And Bars In Tanjong Pagar

Known for its range of dining options, cocktail joints, and cultural monuments, Tanjong Pagar was once a sleepy fishing village that has been transformed into a modern metropolis. A haven for foodies, the district is home to everything from Korean BBQ joints to Michelin star restaurants.

Here are the best Tanjong Pagar restaurants and bars to hit up next time you’re in the area.

Coucou

9 Craig Road

Image credit: Coucou | Supplied

Coucou, the Swiss Restaurant in the heart of Tanjong Pagar, has undergone a makeover with revamped interiors inspired by a snug alpine cabin in the Swiss mountains and an expanded menu.

Spearheading the menu’s refresh is the Apéro A Partager Entre Amis, a selection of shareable plates. Among these is Notre Terrine de Foie Gras de Canard, a duck foie gras terrine served with green apple and farmer bread, balancing richness with a pop of freshness and the new Plats De Resistance, the Tartare de Beouf Préparé à Table: succulent beef morsels delicately enveloped in Swiss Sbrinz Cheese and Rucula salad served at the tableside.

Coucou’s signature favourite, Malakoff Coucou, continues to delight as the mainstay on the menu. The golden dome of deep-fried Gruyère cheese is a Swiss speciality, unique to only three villages in the “La Côte” region. Its crunchy exterior gives way to a soft, warm, molten centre, making it an indulgent dish not to be missed. Other mainstays include the Fondue Moitié Moitié, a delicious pot of melted Vacherin Fribourgeois and Gruyére, served with crusty bread and baby potatoes.

In the Nos Viandes section, a selection of hearty meats awaits, including additions such as the pan-seared lamb chop, Agneau en Jolies Petites Côtelettes, and Un Bon Gros Cordon Bleu, featuring breaded chicken breast stuffed with raclette cheese and ham. For steak lovers, enjoy the Magnifique Faux-Filet de Bœuf, a 55-day aged, grass-fed beef striploin brimming with rich flavour and texture.

No Swiss meal would be complete without some decadent treats and Coucou’s desserts are best enjoyed when shared. Highlights include the Meringues à la Double Créme, served with fresh red fruits and Gruyère cream and the Fondue au Chocolat which is served with an assortment of fruits, marshmallows and toppings.

The Elephant Room

33 Tanjong Pagar Road, #01-02

Image credit: The Elephant Room | Supplied

Launched in September 2019, The Elephant Room (currently number 65 on Asia’s 50 Best Bars list) is Singapore’s first culture-forward cocktail bar inspired by the city’s vibrant ethnic enclave of Little India. Named after the sub-continent’s national heritage animal, The Elephant Room tells stories of real-life figures and experiences through modern tipples concocted with a culinary flair.

At the end of 2023, after four years at Keong Saik, The Elephant Room relocated to a brand-new space along Tanjong Pagar Road. Helmed by co-founder Yugnes Susela, the new 45-seater venue boasts a neutral colour palette and a minimalistic design as well as front row seats to watch the bartenders in action.

Along with the new space, Yugnes, together with his head bartender Han, have unveiled Menu 5.0, which continues to draw inspiration from the sights, flavours and smells found within Little India. Highlights include Wild and Fresh which is their take on the classic negroni, concocted with gin, strawberry, and kokum (wild mangosteens) sourced from India, and Indian As F##k, a margarita style drink made with PATRON Silver, passionfruit and fenugreek. Briyani, which is chock-full of fresh, spicy and umami flavours, also deserves a special mention. Inspired by the famous rice dish from Tekka Market, the tipple is masterfully prepared with homemade briyani tincture, bay leaf, stone flower, sake and finished off with shaved cured masala egg.

The food menu offers a good selection of Indian dishes prepared with a modern touch. From chicken masala pizza to spice crusted cauliflower and curried braised lamb shank with pappadum, the food is hearty, comforting and packed with flavours.

Club Rangoon

76 Duxton Road

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Contemporary Burmese restaurant, Club Rangoon has officially opened its doors in the vibrant Duxton enclave.

Located in a heritage shophouse, the stylish 39-seater space is an ode to the Burmese teahouse, a space for gathering over meals. For Burmese co-founder Nelson Htoo, Club Rangoon is also a homecoming—he lived in Singapore during his teens—and a showcase of modern-day Burmese cuisine and culture.

With Chef “Noom” Charrinn Singdaechakarn leading the kitchen, Club Rangoon serves up fresh takes on Yangon classics inspired by Nelson’s family recipes, using authentic Burmese ingredients. The concise menu spotlights the key Burmese flavour pillars—chin (sour), ngan (salty) and sat (spicy).

The Burmese biryani is celebrated in the show-stopping Wagyu Beef Cheek Dan Bauk. Rather than mutton or chicken usually found in Burmese biryani, Club Rangoon uses Wagyu beef from Australia. Served in a claypot, the beef cheek is slow-cooked for five hours and served atop fluffy rice flavoured with saffron and Burmese masala. Fried shallots, curry leaves, cashews and pomegranate seeds add pops of crunch and tang to this rich, comforting rice dish. Similarly, the Wat Thani or Burmese spicy pork in sweet soy sauce features chunks of fatty pork belly braised till tender in a savoury, spiced gravy.

As for the beverage menu, classic cocktails are given a subtle twist with Burmese ingredients. The Laphet Martini features a fermented tea cordial for umami, while the Nway Ma is a riff on the margarita with a house-made lemongrass cordial and chilli tincture.

Fortuna

7 Craig Road

Image credit: Fortuna | Supplied

The Italian trifactor of pizza, pasta and passion come together in a holy trinity of good food and good times with the opening of Fortuna, Singapore’s first Sicilian Neapolitan restaurant in Tanjong Pagar.

Showcasing a menu that celebrates a love for Italian ingredients perfected by the artistry of Italian cooking, Fortuna was brought to life by the magic hands of Italian friends—master pizzaiola Giorgio Sorce, Michelin-starred restaurant trained head chef Omar Tutino and F&B operators Egon Marzaioli and Alessandra Gulino. Supporting them is Lukas Teo of Lukas Capital Group, Fortuna’s Food & Beverage partner in Singapore.

Pizza at Fortuna comes in three styles: the Napoletana Pizza is made from dough that is left to rise for 50 hours through a two-process fermentation, shaped four hours later and baked in a woodfire Valoriani oven. There’s also the Fried & Baked Pizza that is double-cooked first by frying then baking for extra crispiness. The Contemporary Pizza Al Ruoto is cooked in an aluminium pan following a unique three-way pre-fermented dough process that takes 18 hours. The result is an incredibly crunchy outside and soft inside. Taste them in classic flavours like Marinara, Margherita, Capricciosa or Diavola and Fortuna’s own creations like Gambero & Stracciata and Mortadella & Pistacchio as well as bolder flavours like Truffle & Anchovies and Tuna & Onions.

All of Fortuna’s pasta is made in-house using only quality flour from Naples, local free-range eggs and Sicilian olive oil. We recommend the ‘1000’ Layers Lasagna that is prepared the exact way of Egon’s mother in Sicily with layers of Provolone del Monaco and a Bronte Pistacchio pesto, and the Mafalde, where the ribboned edges of pasta perfectly hold up the rich 24-hour slow cooked ragout topped with Fortuna chilli oil and burnt provolone cheese torched tableside.

Christina’s

16A Duxton Hill, Mondrian Singapore Duxton

Image credit: Christina’s | Supplied

Christina’s has been quietly winning fans since Mondrian Singapore Duxton’s launch as a stylishly laid-back coffee to cocktail space that changes mood from day to night.

Located on the ground floor of the hotel, mornings at Christina’s are all about coffee, served by an award-winning barista team using a Slayer coffee machine and signature blends by Tiong Hoe Specialty Coffee, served alongside breakfast favourites including chilli crab scrambled eggs and spiced shakshouka with fresh flatbread.

As the day moves on, Mondrian Singapore Duxton’s award-winning Chef Kenny Huang has been given free rein to showcase his culinary magic with a new lunch and dinner menu rooted in his family story that highlights his passion for cooking with fire and his gift for blending Mediterranean nuances with Asian flavours and influences. Highlights include a decadent wood-fired mac & cheese made with cheddar, parmesan and mascarpone cheeses, the standout king prawns served with a chilli, coriander and lime sauce and finished in flames at the table, and the French 40 days cornfed chicken served with Jerusalem artichokes.

BEES by NARISAWA

Mandala Club, 31 Bukit Pasoh Road

Image credit: Chef Yoshihiro Narisawa of BEES by NARISAWA | Supplied

Mandala Club, Singapore’s most exclusive private members club, is adding another gem to its culinary offerings. Introducing BEES by NARISAWA, a five-week preview featuring Yoshihiro Narisawa, the No. 1 chef from Asia’s 50 Best and World’s 50 Best Restaurants lists. Chef Narisawa will pay homage to Tokyo's homegrown street culture, elevating it at an intimate pre-opening pop-up at Mandala Club. The preview is open to the public from 19 August, with a permanent location soon-to-open exclusively for Mandala Club members in October 2024.

Through his distinctive 'Innovative Satoyama' cuisine, Chef Yoshihiro Narisawa has earned two Michelin stars and has been a perennial favourite on the World's 50 Best Restaurants list since 2008. He was also awarded the Chef's Choice Award in 2018. BEES by NARISAWA marks the celebrated chef’s second global dining establishment outside of his Tokyo home in 20 years, after opening NARISAWA Shanghai in August 2023.

BEES by NARISAWA introduces a new concept that reinterprets Japanese street culture in a new bespoke space at Mandala Club.  The menu features thoughtfully elevated dishes using sustainable Japanese produce, European cooking techniques, charcoal-grilled meats, and meticulously sourced seafood. BEES by NARISAWA aims to evoke the rich nuances of Japanese street culture, re-imagined for modern palates with the chef’s unique touches.

The experience includes a 700-bottle wine list of terroir-driven Old World labels, an exceptional array of Dom Perignon Champagnes, and exclusive hand-brewed sake from Masuizumi by Masuda Sake Company. Notably, Masuda sake is the only sake served by NARISAWA globally, emphasising the chef's dedication to quality and exclusivity.

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Bar Cicheti

10 Jiak Chuan Road

Image credit: Bar Cicheti | Supplied

Following a month-long makeover, Bar Cicheti has officially reopened its doors. The beloved Jiak Chuan Road institution has carved a niche for itself as Singapore's first dedicated pasta and wine bar, offering a first-of-its-kind dining experience centred around both enjoyment and exploration of the two cherished traditions in a daily Italian meal.

Head chef Danny Ng and The Cicheti Group's chef-owner Lim Yew Aun worked together to bring the best of new and old into its revamped food menu—keeping the focus on eight signature pasta dishes, complemented by a tight curation of starters and desserts for a well-rounded meal.

Highlights include the Smoked Rigatoni Cacio e Pepe, where bronze-extruded rigatoni is charred on the grill and infused with a lingering smokiness, before being tossed into the pan with pecorino, aged parmigiano reggiano, Sarawak black pepper, and a squeeze of lemon to cut through it all, and the Tagliatelle al Ragù, an unassuming dish that coats every strand of spinach tagliatelle with a rich, jammy ragù sauce made from beef cheeks that have been braised low and slow in Merlot and aromatics until it all falls apart.

Night Hawk

43 Tanjong Pagar Road, #01-02

Image credit: Night Hawk | Facebook

Securing the number 16 spot in Asia’s 50 Best Bars 2024 list, Night Hawk is helmed by chief bartender and owner, Peter Chua. A well-known name in the in the Singapore bar scene, Chua has also worked on the likes of Junior The Pocket Bar and Nemesis.

Inspired by American artist Edward Hopper’s iconic 1942 painting of almost the same name, Night Hawk is a 25-seater immersive cocktail bar that tackles the paradox of blending the past, present and future into an intimate and impressive venue.

As for the drinks, you can expect reinventions of the classic along with some unusual flavours like miso, peanut butter and green chilli. Some of favourites include the Gamma-ray Holiday (a modern twist on the Midori Sour with bitter gourd for an added twist) and Savour The Future 2.0 (a modern take on the dirty martini using vodka, miso dashi secco, celery and pickle brine).

The food menu showcases a small selection of American bar snacks. Think buffalo wings, loaded fries and mac and cheese.

Brasserie Gavroche

66 Tras Street

Image credit: Brasserie Gavroche | Supplied

Nestled in the heart of Tanjong Pagar, Brasserie Gavroche is a French dining destination known for its traditional cuisine and charming ambiance. Their decor mirrors that of a typical Parisian brasserie, with each element carefully chosen to transport you to the streets of Paris.

Their classic French dishes are prepared generously with the freshest ingredients and traditional techniques. From hearty Pâté en Croûte to delicate Sole Meunière, each dish is a celebration of French heritage and culture. For meat lovers, their Homemade Duck Confit is a must-try, and those with a sweet tooth can indulge in their succulent Tarte Tatin.

Papi’s Tacos

33 Tanjong Pagar Road, #01-01

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Since opening its doors 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.

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. 

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.

Jigger & Pony

Amara Hotel, 165 Tanjong Pagar Road

Image credit: Jigger & Pony | Facebook

Named after standard pour sizes (a jigger is 1.5 ounces, a pony is one) this suave salon dishes out plenty of vintage vibes, accompanied by classic cocktails and new concoctions inspired by them.

The Old Fashioned is Jigger & Pony's signature, but don’t let that discourage you from ordering from other corners of the vast menu—from Sakura Martinis to Williams Coolers, or perhaps a punch bowl if you’re a big group (or plan to drink like one). Oh, and did we mention this place was crowned number one in Asia's 50 Best Bar List 2020? Like we needed another reason.

Jungle Ballroom

16A Duxton Hill, 03-03

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Jungle Ballroom’s Head Bartender Adrian Besa with fellow scouts Akmal Haqim and Lee Rosli, explore 11 new territories including Cambodia, South Korea, Malaysia, China, Japan and more on a mission to reinspire and rejuvenate the local mixology scene with the launch of its new cocktail menu, Jungle Journeys Vol.2. This new 16-cocktail collection is dedicated to the escapades, encounters and essences of Jungle Journeys and the team’s adventures.

From the lively beaches of Goa to the serene landscapes of Okinawa, the menu showcases the depth and diversity of our neighbours. “One of the main goals with this menu was to spotlight the remarkable yet often overlooked spirits of Asia,” says Besa. “We want these cocktails to be a tribute to the local culture and the artisans behind these exceptional products.”

Blue Ocean, named for the waters surrounding the cluster of islands best known as Japan’s island paradise, is crafted with Okinawa Gin, toasted rice vermouth, spirulina, and sea grapes, a clear but intriguing link to the tranquil waters and laid-back days the trio spent on the island. The cocktail showcases a unique fusion of oceanic flavours and is served in a martini glass, garnished with ginger flower.

From Japanese islands to the shores of Bali, Java, combines one of Bali’s finest pink gins, the East Indies Pink Pomelo Gin, coffee and orange zest infused Belvedere in a citrusy espresso martini twist. Presented in a coupe glass and topped with a demerara java cream float, Nusantara cold brew cream blend, vanilla and orange zest, Java evokes the rich, bold and refreshing flavours of an exotic Balinese adventure.

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.

Charim Korean BBQ

65 Tanjong Pagar Road

Image credit: Charim Korean BBQ | Facebook

Located along Tanjong Pagar Road, Charim Korean BBQ opened during the middle of the pandemic and become an overnight sensation thanks to a TikTok video detailing how Ryu Jiah, a Korean living in Singapore, left her dream job at Apple to open a Korean barbecue restaurant with her mum went viral.

Along with the usual Korean barbecue highlights, Charim also has a drool-worthy selection of seasoned meats like prime rib, soy chicken and salted pork neck. But what really set this place apart is its DIY sushi rice platter which comes with eight sushi rice balls to top with whatever your heart desires—grilled kimchi, prime rib and wasabi is a winning combo in our books.

Cafe Oriental

Amara Hotel, 165 Tanjong Pagar Road

Image credit: Cafe Oriental | Supplied

Amara Singapore has completed its revamp of Cafe Oriental with a refreshed menu and space. Developed by design firm Studio HBA, the updated venue showcases tiled floor patterns, sleek stainless-steel counters, and plenty of lush greenery in a nod to traditional hawker centres.

Under the guidance of Chef Danny Bong, the menu celebrates Singapore’s iconic dishes through a contemporary lens. Highlights include the aptly-named CEO Laksa, an indulgent offering featuring poached tiger prawns and squid-ink fish noodles bathed in an aromatic soya milk gravy, and the Cafe Oriental Hainanese Chicken Rice, infusing the beloved classic with a luscious collagen abalone chicken stock.  

The Tippling Club

38 Tanjong Pagar Road

Image credit: The Tippling Club | Facebook

When Aussie Ryan Clift opened The Tippling Club in Singapore in 2008, not only did it become known as one of the city’s most progressive, envelope-pushing restaurants, perhaps even more ground-breaking was that the bar was as much of a feature as the food.

Popular as ever, the beverage offering borrows heavily from the kitchen, often with edible ingredients, rather than spirits, leading the charge. If you’re not going for the full restaurant experience, don’t miss the chance to have expertly paired snacks with your drinks at the bar.

NOU Noodle Bar

45 Craig Road

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Petites Ventures, the hospitality group behind the celebrated Foxtail and Juice, and Chef Petrina Loh of Morsels have joined forces to bring us NOU—a hip new noodle and cocktail bar in Tanjong Pagar. Illuminated by neon, the space is adorned with art by Singaporean artist Hor Kwok Kin and pays tribute to the local culture.

From soulful noodle mains to inventive appetisers, NOU showcases Chef Loh's approach to traditional flavours, honing in on her notable skills in experimenting with marinades, umami and fermentations techniques to imbue added depth of flavour to classic dishes with unique aromas.

Highlights include the Nou Umami Noodles served with Koji Tomato Fermented Hot Sauce, crowd favourite Chicken Mazemen, and the aromatic Tom Saap served with a Lacto-ferment Yuzu Green Chilli.

Leading the cocktail narrative at NOU are Cheryl Tng (Co-Founder of Petites Ventures) and Bernardine Chan, Head Bartender of NOU (Ex-Underdog Inn and Neon Pigeon). With a keen focus on martinis, the cocktail menu showcases drinks such as the Tomato Tomato which repurposes savoury tomato brine leftover from Nou’s house hot sauce for a twist on the classic dirty martini.

Sushi Yujo

165 Tanjong Pagar Road, #02-26, Amara Hotel 

Image credit: Sushi Yujo | Website

Established in 2022, Sushi Yujo is a modern, unconventional Japanese omakase restaurant located in the heart of the business district. Yujo in Japanese means friendship, which symbolises the camaraderie of life-long friends who decided to bring together their best experiences of travelling and dining in Japan.

Helmed by Chef Desmond Fong, formerly at Les Amis’ Sushi Jin, the snug 13-seater restaurant serves up a lunch set menu from $48 which is tasty and kind on the wallet—a winning combo in our opinion. Think: melt-in-your-mouth salmon don and sashimi. With seafood flown in four times a week from Tokyo’s Toyosu Market, you can expect the freshest of ingredients.

Parliament Bar

18 Teck Lim Road, #02-01

Image credit: Parliament Bar | Supplied

Looking for a cosy place to kick-start the night? This 80s retro Americana bar has an exceptional level of fun vibes to bolster your after-hours in Singapore. Tucked away on the second floor of a Teck Lim Road shophouse, Bar-Owner Daniel Raghani and the team behind PleasureCraft group have raised the bar—both literally and figuratively—when it comes to unwavering rock n roll vibes.

Parliament Bar  recently unveiled an all-new cocktail menu which pays homage to pop culture, music and sci-fi. Find a booth and enjoy an 88 Miles Per Sour which draws inspiration from the iconic film ‘Back to the Future,’ where innovation and adventure collide. This cheeky libation features brown butter fat washed Maker’s Mark Bourbon, cloudy apple, spiced orange, citrus and Angostura Bitters. For those looking for a little caffeine hit, the White Widower puts a playful twist on the classic White Russian, featuring Canerock Rum, Galliano Ristretto and topped with a healthy dose of whipped soft serve—it’s honestly one of the best cocktails we’ve tasted in a long time.

If you fall for Parliament Bar and want to settle in for the night, you can tuck into classic Americana bites like the Parliament fried chicken burger, tater tots with garlic chilli dip and Spam fries with salsa picante mayo.

Thirty9

39 Duxton Hill

Image credit: Thirty9 | Supplied

Crafted by the seasoned husband-and-wife team of Peter and Giusi Stilli, who boast a decade of ownership at the adjacent Latteria Mozzarella Bar, Thirty9 epitomises the essence of Italian hospitality, offering a cosy retreat where you can revel in the warmth of rustic trattoria charm.

With over two decades of culinary experience in Europe and Asia's most prestigious restaurants, including Osteria by Angie in Taiwan, Mia Torino in Singapore, and Maison and Antichi Sapori in Italy, Head Chef Erik Trozza infuses each dish with flavours that pay homage to Italy’s rich culinary heritage, but with his own original twist.

Begin with the Pizza Genovese, which stands as a testament to the flavours of the Italian coast—a harmonious blend of basil pesto, mozzarella, succulent red prawns, creamy mascarpone, potato, and sun-dried tomato. For the main course, the homemade Fusilli alla Napoletana showcases a delicious rich pork and beef ragout, fresh basil, and Parmigiano Reggiano. Round off your dining experience with a selection of indulgent desserts, including the Trio Thirty9, a decadent assortment of Millefoglie with lemon custard,  Tiramisù, and home-baked Cannoli Siciliani.

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.

Level 1 at White Shades

25 Boon Tat Street

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White Shades, the four-storey cocktail playground on Boon Tat Street, has recently relaunched its Level 1 space. Previously a decadent confectionery parlour serving up ice creams and ready-to-drink low-alcohol tea cocktails, the ground floor of the bar has now undergone a major transformation to emerge as an urban enclave for highball connoisseurs.

Ditching the previous pastel tones, the space now gives off a Japanese-inspired speakeasy vibe with a drinks menu that showcases a selection of highball cocktails inspired by the rich tapestry of Japanese mixology. Highlights include the PawPaw Plum highball which fuses gin’s botanical notes with sour plum and soursop, creating a vibrant, tangy and fruity drink. Spear The Melon is crisp and refreshing, soothing senses with rum, spearmint, watermelon and ice-cold watermelon garnish. Mango Agogo features vodka and tangy housemade mango yoghurt twirled with zesty grapefruit to create a bright and citrusy highball.

You’ll also find a revamped food menu featuring small plates of izakaya-style bites designed to complement your highball journey.

Pasta Bar

55 Keong Saik Road, #01-05

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An intimate alcove that embodies Italy’s rich culinary history and pays homage to the country’s quintessential diet staple, Pasta Bar is known for its delicious hand-pulled pasta and laidback counter culture. Nestled in the heart of Keong Saik road, the restaurant is anchored around an 18-seater open kitchen bar-counter where you can watch Michelin-trained Head Chef Ales Donat work his magic.

Current menu highlights include the tableside carbonara, which is tossed tableside in a large flaming cheese wheel, and the confit duck ravioli which showcases a little-known dough technique whereby cooked egg yolk is added to raw egg yolks to make an incredibly velvety and creamy pasta casing for the duck filling.

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.

1939

Image credit: 1939 | Supplied

One of Keong Saik Road’s most loved destinations, Potato Head Singapore has officially rebranded as 1939. Built in its namesake year, the Art Deco building that 1939 calls home has long been a fixture of Singapore’s Chinatown, dating back to its original concept as the renowned Tong Ah Eating House.

The new multi-level concept merges the iconic venue’s storied past with a modern vision focused on culture, creativity, and conscious hospitality. Spanning across four floors, the journey begins at The Front Porch on Level 1, where the ground floor preserves the vibrant legacy of the original Tong Ah Eating House, blending heritage with a modern twist. Featuring an open kitchen that places the culinary team centre-stage, you are invited to soak up the dynamic energy of Chinatown with the lively sights, sounds, and aromas of the space.

Heading upstairs to Level 2, The Restaurant is a colourful space where hand-painted murals and vibrant decor by Australian artist David Bromley pay tribute to the neighbourhood’s rich culture. Signature dishes, such as Har Cheong Gai, Lamb Rack and the Chilli Crab Burger, highlight premium, regionally sourced ingredients and global favourites. For those of you who are already missing the famous Three Buns Burgers can rest assured that a curated selection of favourites will remain on offer, a nostalgic nod to the building’s previous concept.

Ducking into the speakeasy-style Studio 1939 Cocktail Bar on Level 3, deep hues and rich textures create a cosy yet sophisticated atmosphere. Here, the cocktail programme introduces an innovative concept rooted in "Beats per Minute" (BPM), where each cocktail reflects the energy of music genres through its composition. Meanwhile, the cocktail offerings at the Rooftop Bar on Level 4 embrace a tropical flair, perfectly matching the laid-back vibe and stunning city views. While both levels follow the BPM concept, their distinct flavour profiles create unique atmospheres. On weekends, Studio 1939 comes alive with high-energy DJ performances, while the Rooftop offers a more relaxed setting perfect for sundowners and socialising under the stars.

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.

Lucha Loco

15 Duxton Hill

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Nestled within the peaceful, green surroundings of Duxton Hill, Lucha Loco (from the Super Loco Group) offers a contemporary spin on authentic Mexican food, showcasing delicious discoveries from the team’s travels, and shining a spotlight on coastal Mexican flavours. In fact, Lucha Loco’s design was inspired by the natural beauty and the earthy Mayan architecture of Tulum on the Caribbean coastline of Mexico’s Yucatán Peninsula.

For starters, do yourself a favour and order the crispy plantain and mozzarella fritters and Mexican street-style grilled corn on the cob. All their tacos are made with soft yellow corn, gluten-free, 6" tortillas and are filled with delicious Mexican flavours, but our favourite is the slow-braised lamb with grilled tomato, mint and red onion salsa. For dessert, the mezcal sorbet (orange, grapefruit, lime, mezcal and tequila salt) is a surefire winner. You can then wash everything down with their signature frozen margaritas.

Cat Bite Club

75 Duxton Hill

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Having only opened in June 2023, Cat Bite Club has already cemented itself as a major player in the Singapore bar scene. Tucked away behind a secret entrance—look for the glowing red sign with a mischievous Cheshire cat grin and you’ll know you’re in the right spot—Cat Bite Club specialises in agave and rice spirits.

While agave and rice spirits come from vastly different parts of the world and can carry a wide range of flavours, they share many common threads. Beyond the obvious when it comes to fermentation and distillation, the two also have a strong cultural significance, with a deep history in Mexican and Asian culture respectively.

Signature serves include the Cat Bite Margarita with Código 1530 Blanco Tequila and Siete Misterios Espadín Mezcal, and the Soju Sprint with Tokki Soju. The food menu mirrors the flavours found in the drinks, with a mix of traditional Mexican and Asian bar bites such as chilli chicken bao, tuna tostada and chips and guacamole.

Araya

Mondrian Singapore Duxton, 83 Neil Road, #01-08

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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.

Sago House

37 Duxton Hill

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Only a few weeks after securing the 32nd spot on the World’s 50 Best Bars list for 2023—one of only three Singapore bars to feature on the annual list, alongside Jigger & Pony (No. 14) and Atlas (No. 48)— Sago House has moved to its new home at Duxton Hill.

Founded by three veteran industry hands: Jay Gray, Desiree Silva and George Abhishek, this truly authentic and independent institution focuses on hospitality and community as well as reusability, up-cycling, and good old-fashioned hustle to bring you a weekly rotating menu of cocktails and tasty bites created from local produce.

Zén

41 Bukit Pasoh Road

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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.

Hamamoto

58 Tras Street

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For over 20 years, Chef Kazuhiro Hamamoto has honed his craft across Kyoto, Tokyo and Singapore. His 12-seat sushi-kappo restaurant, Hamamoto, represents the culmination of his experiences and inspirations while expressing his soulful approach to Japanese cuisine. In 2024, Chef Hamamoto came away with one Michelin star, keeping its star for the third year in a row. 

Located along Tras Street in Singapore’s historical Chinatown, Hamamoto is tucked away in an intimate shophouse behind a nondescript door. Paying tribute to the seasons, the menu showcases a constant supply of the freshest ingredients direct from Tokyo.

When they are in season, matsuba gani or adult male snow crabs are a sought-after Hamamoto signature. Chef Kazu shells the crab legs at the counter before poaching their flesh for mere seconds in a flavourful dashi that has been kept brewing for as long as Hamamoto has been open. Another irresistible seasonal signature is the Ise Ebi Sashimi, pristine raw lobster tail meat set on its shell and crowned with uni and Kaluga caviar.

Gaston

25 Keong Saik Road, #01-01

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Gaston is an all-day bistro and wine bar celebrating the French joie de vivre (joy of living). Located along the bustling Keong Saik Road, the cosy 55-seater offers a taste of Burgundy’s food and wine culture.

Helmed by Chef Julius Soo Thoo, the menu is made up of classic homemade specialties that are designed to be shared in a communal dining style. Among the most famous creations hailing from Burgundy is Boeuf Bourguignon, a rich beef stew slowly simmered with vegetables and red wine. For something more delicate, the Truite à l’Aligoté showcases trout fish served with white wine reduction made of Aligoté, an indigenous white grape from Burgundy.

Of course, no French meal is complete without a glass of wine and Burgundy is a region known for producing one of the best wines in the world. There is an extensive selection of quality, great value vinos of close to 350 labels from Burgundy and beyond held within the wine bar’s dedicated walk in cellar.

Firangi Superstar

20 Craig Road, #01-03

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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.

Revolver

56 Tras Street

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Part of the Culinary Arts Group, Revolver is known for its signature char and fiery South Asian-spiced cuisine with dishes cooked over a custom-built wood-fire, binchotan grills, and in a gleaming hand-beaten tandoor imported from India.

While the menus change periodically, popular mainstays include the char-grilled Paneer with onion sauce, where the cottage cheese is flown in fresh from New Delhi every week, as well as the decadent Kulchette which is a type of flatbread that is stuffed with Gruyère and topped with classics such as butter chicken, Malabar crab or pulled pork.

Following the recent announcement of Group Culinary Director with three Michelin-starred chef Tristin Farmer (who formerly helmed Zén), Revolver has also appointed Jitin Joshi as its new Group Executive Chef and Partner. Both the internationally acclaimed chefs have worked at several prestigious establishments in Dubai, London and Paris, as well as together at Gordon Ramsay's.

The Marmalade Pantry

100 Peck Seah Street, #01-01 Oasia Hotel Downtown

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A homegrown bistro since 1999, The Marmalade Pantry serves up modern bistro cuisine infused with a local twist. To Celebrate their 25th anniversary, The Marmalade Pantry has launched a revamped menu which showcases their well-known classics like the Spicy Crabmeat Pasta and Seared Scallop and Prawn Pasta, alongside additions vibrant in colour, texture and taste, with hints of Asian influences throughout as an ode to the region.

The line-up includes newly minted starters, mains, pastas and risotto, as well as desserts such as cupcakes and cakes in delectable flavours. Highlights include the Roasted Smashed Sweet Potatoes, Chicken Tabbouleh, Butternut Mac & Cheese, Chicken Burger, Tomato Risotto, and the Cherry Amaretto Cake.

O.BBa BBQ

63 Tanjong Pagar Road

Image credit: O.BBa BBQ | Website

O.BBa BBQ is easily one of Singapore’s most loved Korean barbecue joints, with multiple outlets across the city—although our favourite is Tanjong Pagar Road which is also a hotspot with the working crowd so it can get pretty busy.

Known for its premium cuts of meats, O.BBa is on the slightly pricier side but its definitely worth it. We recommend the Pork BBQ Set which comes with enough pork to feed two or three people. For something a little different, be sure to try the cheese gui which is essentially a block of cheese that you put on the grill.

Looking for more? Check out:

• The Most Relaxing Places For A Massage In Singapore
• Singapore’s Best Rooftop Bars For Sky-High Sips
• The Best Sentosa Beach Clubs For A Day Of Fun In The Sun

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