Where To Eat And Drink At New Bahru, Singapore’s Coolest New Lifestyle Destination

Located in the heart of River Valley at 46 & 58 Kim Yam Road, New Bahru is a new lifestyle destination by The Lo & Behold Group and joint-venture partner, Sunray Group Holdings. The name (Bahru meaning ‘new’ in Malay) reflects the ambition of bringing together a new creative community and a nod to the city's penchant for repeating words for emphasis.

Set in the former Nan Chiau High School, New Bahru has gathered some of the best local talents across F&B, retail, enrichment, wellness, and hospitality under one roof to tell a compelling story of creative progress in Singapore. 

From upscale Sri Lankan fare to the breakfast spot of your dreams, here's where to eat and drink at New Bahru.

Somma

46 Kim Yam Road, #04-02, New Bahru

Image credit: Sayher Heffernan | Supplied

Chef Mirko Febbrile’s modern fusion destination, Somma, at New Bahru, is entering a new seasonal chapter. This one’s all about Vendemmia, the grape harvest. Running till 7 December 2025, the six-course dinner menu ($268++) is a poetic ode to the land, its ingredients and the people who bring them to life.

Expect age-old Italian techniques revived with fresh intent based in Singapore: think indigenous mushroom broth brewed with East Coast Park and Woodlands-grown varieties, nasturtium flowers stuffed with goat’s cheese and apple, and hand-dived scallops seasoned with 10-week fermented beef garum. The pasta course, Ditali cooked in Parmigiano whey with eggplant, lardo di Colonnata and red chimichurri, channels the cucina povera spirit of resourcefulness, while the milk-fed lamb with squid ink amazake and pear kombucha brings land and sea into harmony.

Desserts, by Pastry Director Jeanette Ow, carry the harvest theme forward: a cheese soufflé with figs and grape tamari, and pumpkin seed sorbet with caramelised quince and a drizzle of 100-year-old balsamic vinegar. Guests can also add Somma’s signatures like the Spaghettone with mantis shrimp and caviar ($68) or the Cheese Experience ($52) in the wine cellar. With interiors reimagined each season by This Humid House, this time woven with typha leaves, millet and artichokes, dining at Somma is an immersive seasonal journey. Reservations are essential.

Artichoke Pizza Parlor

46 Kim Yam Rd, #01-02, New Bahru

Image credit: Artichoke Pizza Parlor | Supplied

Artichoke Pizza Parlor isn’t trying to emulate. Its DNA is part 80s and 90s American-Italian pizzeria throwback, part new-school edge, and all classic Bjorn Shen, creating an original pizza experience that’s for Singaporeans, by a Singaporean who really, really loves pizza.

Years of hardcore pizza craft and study have yielded a signature dough formula which is the foundation for two crusts and three types of pizzas:

Slabs: Crunchy Sicilian-esque rectangles that are frico-based for greater crunch factor and a rich cheesy finish. The Pepperoni with pickled long peppers and chilli honey is a serious game changer.

Stacks: Double-decked stuffed slabs that are probably the first few of their kind in Singapore, and definitely extra in the best way. The Green Supreme with burrata, mushrooms, peas, garlic spinach and zucchini is a great option for vegetarians.

Rounds: A rare find locally—fried, then baked, ridiculously airy golden-brown bases topped with combinations of ingredients that run from familiar to unhinged. We loved the Bacon Apple Pie with pancetta, apple butter, brie, hazelnut and rosemary.

The menu is also decked out with snacks, sides, and desserts. Drinks-wise, the Parlor’s got you covered with just about everything: a wine list, ice-cold beers, house cocktails, as well as diner-style floats and lemonades.

Dearborn

46 Kim Yam Road, #03-04, New Bahru

Image credit: Dearborn | Supplied

A renowned bakery specialising in high-quality, freshly made breakfast staples, Dearborn has recently opened its flagship shop at New Bahru.

Founded by Chef Christopher Kong, Dearborn gained popularity in 2018 as a private supper club and later evolved into a small-batch bakery focusing on granola in 2020. Since then, it has expanded its offerings to include sourdough and unique breakfast creations such as its signature peanut butter and jelly English muffins and deceptively simple specials like potato and egg.

The new flagship features a micro bakery baking its popular sourdough loaves daily, a breakfast provision shop offering breakfast essentials made by Dearborn, alongside a 24-seater dining room showcasing an all-day breakfast menu curated by Chef Christopher Kong himself.

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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 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.

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. 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.

The Coconut Club

46 Kim Yam Road, #01-14, New Bahru (as well as Beach Road and Siglap)

Image credit: The Coconut Club | Supplied

The team at The Coconut Club have spent many years researching and uncovering a huge range of regional recipes with a particular focus on understanding how nasi lemak is served across Southeast Asia. “In Singapore, we count ourselves privileged to be able to draw from a melting pot of cultures and acknowledge the origin where our recipes are rooted. Ultimately, we want to bring our love for coconut milk to the world, through the lens of comforting, unassuming dishes that best represent our favourite lemak food,” explains Daniel Sia, Managing Partner of The Coconut Club.

Their signature chicken nasi lemak, which is served between 11am to 2.30pm and again from 6pm to 9.30pm, comes with a serving of coconut rice, fried egg, anchovies, peanuts, cucumber and sambal. They also do an equally delicious rendang nasi lemak which features a dry curry of Australian beef cheek braised in spices and coconut milk.

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Main image credit: New Bahru | Finbarr Fallon