The Feed | The Singapore Food News You Need To Know

With Singapore’s food scene moving at breakneck speed, it’s almost impossible to keep up. But don’t worry, we’ve got the hot drop on everything worth biting into. 

We’ve got the inside scoop on all the latest and greatest openings, collabs, events, products and more so you can spend less time researching and more time munching (because priorities, people).

67 Pall Mall’s Resident Chef Series Welcomes Chef Mano Thevar For A Modern South Indian Showcase

Image credit: 67 Pall Mall Singapore | Supplied

The city’s most exclusive wine club is spicing things up this season. For its latest Resident Chef Series, 67 Pall Mall Singapore welcomes Chef Mano Thevar of the Michelin-starred Thevar to its penthouse dining room from October to December 2025. Known for his masterful take on modern South Indian cuisine, Chef Mano brings a menu that’s rich with nostalgia, layered spice, and a distinctly contemporary edge. It’s a culinary homecoming told through bold flavour and fine wine, where the precision of French technique meets the heart of Indian heritage.

Expect an intimate tasting journey that plays on memory and place. The menu opens with the Chettinad Crab Roti ($21++), golden naan folded around sweet crab and crispy onion, paired with a semi-dry 2021 Château Belá Riesling that tempers heat with citrusy lift. The Prawn Sothi ($38++) follows. It's a silky coconut curry brightened by pomelo and pomegranate, the richness cut beautifully by a crisp Japanese Pinot Blanc. For mains, the Pomfret Pollichattu ($42) arrives parcelled in banana leaf, spiced with black mustard and chilli, best enjoyed with a supple South African Cinsault. Then there’s the show-stopping Lamb Rack ($88), grilled till tender and matched with a powerful 2017 Celler Mas Doix from Spain’s Priorat, its deep structure echoing the meat’s intensity.

End on a sweet, tropical note with the Spiced Banana Coconut Pie ($22), layered with caramelised banana and Chantilly cream, paired with a rare Yunnan icewine whose bright acidity and tropical notes seal the evening in elegant balance. Beyond the food, this residency shines a spotlight on 67 Pall Mall’s unrivalled sommelier team and its knack for discovering wines from offbeat regions such as Slovakia, Japan and China.

Guzman y Gomez Rolls Out Its First-Ever Butter Chicken Burrito 

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Your burrito’s about to get a buttery twist. Guzman y Gomez (GYG) is turning up the heat this month with its brand-new Butter Chicken filling, a creamy, spice-kissed number that’s as comforting as your favourite curry but wrapped in GYG’s signature Mexican flair. Available from 14 October to 23 November 2025, this limited-edition drop marks the third instalment of GYG Goes Local, following crowd favourites like Chicken Rendang and Laksa Barramundi.

Here’s the kicker: for the first time ever, the Butter Chicken sauce will also be available on the side (top-up $1), meaning you can drown your nacho fries or dip those crispy chipotle fries in that rich, tomatoey, fenugreek-laced goodness. Made in collaboration with Copper Chimney Singapore, this new filling features GYG’s grilled Guerrero chicken smothered in a luscious blend of butter, tomato, and Indian spices like kasuri methi and khoya. And as always, it’s 100% clean with no preservatives, no artificial nasties and no regrets.

Whether you’re team burrito, taco, or quesadilla, this one’s worth the hype (and the extra napkins). Available across all GYG outlets and delivery platforms from mid-October.

Austrian Gourmet Week Returns To Andaz Singapore

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Austrian indulgence takes centre stage at Andaz Singapore this October as Austrian Gourmet Week returns for its fourth edition, running from 27 October to 3 November 2025 in partnership with the Austrian Embassy Singapore. This year’s spotlight? The soul of Austria, its storied café culture and the rich, rustic flavours of Burgenland is brought to life by celebrated chef Max Stiegl of Gut Purbach.

At 665°F, expect a refined celebration of Austrian heritage with à la carte and three-course set menus featuring elegant yet hearty dishes: think Kalbs-Cordon Bleu filled with champagne ham and truffle brie, Purbacher Zander with morels and fregola, and the impossibly tender Schwammerl-Rostbraten with mustard-tarragon gravy. And for dessert, the iconic Sacher Torte and fluffy Kaiserschmarrn mit Apfelmus bring that signature Viennese sweetness to the table.

Over at Alley on 25, afternoons are transformed with An Afternoon in Vienna (27 October to 30 November 2025), a tribute to the country’s café rituals. Sip on a silky Wiener Melange or indulgent Einspänner as you savour slices of Purbacher Cremeschnitte or rum-laced Wiener Malakoff-Torte, the perfect pairing for a slow, sunlit catch-up. It’s Austria’s warmth, wit, and culinary craftsmanship all in one elegant week

藝 yì By Jereme Leung Pays Homage To Hairy Crab Season

Image credit: 藝 yì by Jereme Leung | Supplied

Autumn’s most coveted crustacean has arrived at Raffles Hotel Singapore. From 14 October to 17 November 2025, 藝 yì by Jereme Leung unveils An Ode to Hairy Crab, a limited-time culinary showcase dedicated to the golden roe and delicate sweetness of Lake Taihu’s prized hairy crabs. The menu sees Chef Jereme Leung blending his signature artistry with traditional Chinese flavours in a series of refined, indulgent dishes. Highlights include Roasted Chicken Wings stuffed with Premium X.O Sauce and Hairy Crab Roe, a smoky, umami-packed stunner filled with rich roe; the Sichuan-style Crispy Fish Maw stuffed with Shrimp Paste and Hairy Crab Roe, bringing that perfect crisp-golden bite; and the showstopping Baked Hairy Crab with Lemongrass and Garlic, served alongside fragrant rose and ginger tea for a soothing finish.

Offered daily for lunch and dinner, this elegant ode captures the fleeting magic of crab season in one decadent spread. Available from 14 October to 17 November 2025 at #03-02 Raffles Arcade, Raffles Hotel Singapore.

PS.Cafe Levels Up With A Fresh New Menu Drop

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PS.Cafe just dropped a refreshed all-day dining menu and it’s giving major comfort food glow-up. With 15 new dishes hitting the table, the iconic lifestyle dining spot is staying true to its timeless, easy-luxe vibe while turning up the flavour game. Think crispy Buffalo Chicken Bites with spicy buffalo sauce and creamy ranch, a sesame twist on the classic Caesar, and the new Mee Siam Cacio Spaghettini (a genius mash-up of local tang and Italian indulgence).

You’ll find the new menu first at Harding Road, Great World, Katong and East Coast Park, before it rolls out across all outlets by November 2025. And don’t worry, the PS. Truffle Fries, King Prawn Aglio Olio, and Beer-Battered Fish & Chips aren’t going anywhere.

Hennessy x LeBron James Lands In Singapore

Hennessy is back with another slam dunk collab. The Hennessy V.S.O.P Limited Edition by LeBron James lands in Singapore from 15 October, bringing serious star power and a splash of bold style. This year’s collector’s bottle takes inspiration from LeBron’s signature “crowning” move (think power, leadership, and celebration), all wrapped in a striking orange design that’s basically made to shine at your next house party or night out. It’s a meeting of icons: Hennessy’s timeless craftsmanship meets LeBron’s cultural influence, delivering a drop that’s built for both collectors and cocktail lovers.

Available exclusively at selected Cold Storage stores across Singapore for around $90, this limited-edition bottle isn’t just a shelf trophy, it’s meant to be enjoyed. The V.S.O.P blend is smooth, versatile, and perfect for anything from a classy Sidecar to a chilled-on-ice moment with friends. As LeBron puts it, this one’s all about “celebration and connection.” So whether you’re a basketball fan, a cognac connoisseur, or just love a good-looking bottle, this collab is one to toast to.

LeVeL33 x Prohibition Liquor Co. Launch Singapore’s First Beer-Infused Gin

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If you thought LeVeL33 couldn’t get any more iconic, think again. To celebrate 15 years of pouring pints in the sky, the world’s highest urban microbrewery has teamed up with Australia’s award-winning Prohibition Liquor Co. to craft Singapore’s first beer-integrated gin. Yup, they’ve literally distilled their signature Brut Beer (yes, the one inspired by Champagne Barons de Rothschild) into a juniper-forward spirit layered with citrusy blood orange, calamansi and pomelo, plus a cheeky kick of ginger and mace.

The LeVeL33 Prohibition Gin officially drops on 1 November, exclusively at LeVeL33, where you can sip it straight or in one of four limited-edition cocktails. Try the Sunset Martini with peach and vanilla or the tropical Skyline’s Cobbler with passionfruit and grenadine (both priced at $26++). If you’re more of a bottle collector (or a “let’s bring the party home” type), you can grab your own at $320++ for dine-in or $180+ online.

Little Farms Launches New Just For Kids Menu

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Parents, rejoice: your favourite spot for honest, wholesome eats just made dining out with little ones a whole lot easier (and tastier). Little Farms has rolled out Just for Kids, a brand-new children’s menu that puts a nutritious twist on all the classics. Think build-your-own brekkies, wholesome pastas, and a customisable “Little Farmers’ Plate” that lets kiddos pick their own protein, side and dip—all made with premium produce and absolutely zero artificial nasties.

From the Avo Smash Hero (yes, a mini DIY avo toast moment) to Creamy Chicken Spaghetti and Berrylicious milkshakes made with real fruit, this is comfort food that parents can feel good about. The best part? The fun doesn’t stop with the kids. While the little ones tuck into their wholesome plates, grown-ups can kick back with Happy Hour specials, one-for-one small plates, or those drool-worthy Smash Burgers on Wednesdays.

If you’re after a family-friendly spot that actually means it, Little Farms is your go-to. The Just for Kids menu is now available daily across all Little Farms restaurants, with Kids Eat Free Sundays after 5pm.

Image credit: Little Farms | Supplied

But wait, there's more from Little Farms. Look out for Little Farms, Later, a series of nighttime dining pop-ups that celebrate culture, community, and seriously good produce. The month kicked off with Eat Spain, Drink Spain (3–4 October, Serangoon Garden), where Iberian flair takes centre stage with octopus carpaccio, paella Valenciana, and plenty of Spanish wines to go around.

Upcoming, At The Table: Turkish Edition (9–10 October, Tanglin Mall) brings a colourful spread by Chef Burak Tunca. Think smoky eggplant, bright beetroot hummus, and golden zucchini fritters, all designed for sharing. Rounding things off is At The Table: Lamb Edition (23–24 October, Holland Village), a meaty four-hands feast with Chef Alysia Chan, Singapore’s first female Lambassador, and Chef Rizan Zalani, spotlighting premium Aussie beef and lamb. Expect grilled lamb loin, wood-smoked rump cap, and a banoffee pie laced with goat’s dulce de leche.

Reservations are now open here.

Open Farm Community Launches Daily Brunch

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Singapore’s favourite urban farm and restaurant, Open Farm Community (OFC), has just made everyone’s favourite meal a daily ritual—brunch, seven days a week. Nestled in a lush edible garden minutes from the city, OFC invites you to slow down with wholesome, locally inspired dishes and a side of sunshine.

The new menu keeps things vibrant yet comforting and celebrates fresh, local produce, with veggies plucked straight from the garden and ingredients sourced as close to home as possible. Think buttermilk pancakes with banana brulee and BBQ banana ice cream, farm-fresh salads, and beer-battered fish and chips done right. For something hearty, there’s a smoked Sakura chicken for sharing or the indulgent beef tongue yakitori glazed with mirin and black garlic.

But what really seals the deal? OFC’s pet-friendly alfresco terrace, surrounded by herbs and blooms, where furry friends are more than welcome. Pet parents even score 15% off the bill when dining outdoors with their four-legged companions (a win-win for brunch lovers and their pups alike). With brunch now served daily from 11am to 3.30pm, OFC has created the ultimate garden escape for lazy mornings, good food, and wagging tails.

Casa Vostra Brings A Slice Of Italy To The West

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Get ready, Westies—Casa Vostra has officially set up its second home at Jem, and it’s serving up serious Italian comfort food with a side of family fun. The cult-favourite from Raffles City is bringing its handmade pastas, hearty lasagna, and signature Newpolitan pizzas to Jurong, along with exclusive new dishes you won’t find anywhere else. Think crispy fried pizzas (yes, you read that right), rich Polpette alla Fonduta, and the Coppa al Pistachio for a sweet finish. Oh, and the kids get their own menu too with mini lasagna, twirl-worthy pomodoro pasta, and mac and cheese on offer.

From 3 October to 2 November, the Jem outlet is turning up the fun with a Casa Claw Machine packed with pizza plushies, prizes, and vouchers for those who spend $100 and above. It’s the perfect excuse to grab the family, dig into a spread that feels like nonna made it, and maybe score a cute souvenir on your way out.

Casa Vostra Jem: #01-03 Jem, 50 Jurong Gateway Road. Open daily 11.30am–10pm.

Chivas Regal Crystalgold Launches In Singapore With Charles Leclerc

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Chivas Regal has dropped its boldest innovation yet: Chivas Regal Crystalgold. A crystal-clear spirit that’s smooth, versatile, and made for everything from rooftop sundowners to late-night cocktails. Launched with F1 driver (and Chivas Global Brand Ambassador) Charles Leclerc ahead of the Singapore Grand Prix, this spirit flips tradition on its head while keeping all the craftsmanship the brand is known for. Think oak-aged flavour but in a sleek, crystal-clear pour (basically, whisky reimagined for a new generation of drinkers).

To celebrate, Chivas and Leclerc have created the Crystalgold Spritz, a fresh mix of citrus, elderflower, mint and champagne, topped off with Crystalgold for that ultra-smooth kick. Perfect for Singapore’s steamy afternoons that turn into stylish evenings, it’s a drink that matches the city’s love for a little luxury with a twist. And yes, you can sip it at some of the city’s hottest spots, including LAVO Singapore, SUSHISAMBA, Atlas Bar, Mondrian Hotel Duxton, and Nutmeg & Clove (or pick up a bottle at Fairprice Finest if you’re playing mixologist at home).

Jade Presents ‘Through Wind and Fire’

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From 8 to 31 October 2025, Jade at The Fullerton Hotel Singapore unveils Through Wind and Fire (风火走过岁月), a limited-time tasting menu series that pays tribute to Singapore’s journey through the decades. The collaboration brings together guest chef Daniel Koh and Jade’s Chinese Executive Chef Leong Chee Yeng, who are longtime friends and culinary confidants, for a duet that marries Chinese and Western influences with a distinctly artistic flourish.

Each course unfolds like a chapter of history, beginning with seafood that recalls Singapore’s origins as a fishing village, moving into broths that honour wartime resilience, and culminating in celebratory plates of lobster, wagyu and more to mark the nation’s era of growth. Expect intricate creations such as Squid Ink Honeycomb Obsiblue Prawn with lemon butter cream, Superior Broth with fish maw and sea cucumber, and Australian lobster in a fragrant oil bath paired with tomato risotto. Desserts close on a nostalgic note, from Milo coconut ice shaving with custard bun at lunch to a playful sea salt nori coconut snowflake at dinner.

The seven-course lunch menu is priced at S$148++ per person, while dinner is S$188++, with exclusive meet-and-greet sessions with the chefs on 8 and 31 October.

InterContinental Singapore unveils 80 Reserve Wine Bar and Club

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If your idea of luxury involves a good pour, InterContinental Singapore has just raised the bar. Fresh off clinching Wine Spectator’s 2025 Best of Award of Excellence, the hotel has unveiled 80 Reserve Wine Bar and Club, a new sanctuary for oenophiles and the Champagne-curious alike. With 505 labels on the list, including a staggering 180 Champagnes and sparklings (ten of which are magnums), it’s now home to Singapore’s largest curated hotel Champagne collection. Think icons like Moët & Chandon Imperial NV alongside insider gems such as Devaux Cuvée D MV, each one a bottle worth lingering over.

The programme is steered by newly appointed Head Sommelier Hardev Singh, who brings nearly three decades of global F&B experience, spanning Michelin-starred restaurants to luxury hotels. His curation strikes a balance between Old-World elegance and New World boldness, designed to pair seamlessly with InterContinental Singapore’s dining destinations, from Man Fu Yuan to LUCE. Whether you’re settling in for a refined evening of vintages or raising a glass to life’s small wins, 80 Reserve is about creating moments worth toasting.

Hai Tien Lo welcomes Chef Edden Yap as Executive Chinese Chef

Image credit: Pan Pacific Singapore | Supplied

Big changes are afoot at Pan Pacific Singapore’s iconic Cantonese restaurant, Hai Tien Lo, with the arrival of Executive Chinese Chef Edden Yap. Hailing from Jinjang in Kuala Lumpur, Chef Edden’s story is a true culinary odyssey—starting from humble hawker stalls at 15, to kitchens of some of the world’s most celebrated Chinese restaurants across Dubai, Macau, Nanjing and W Macau. Along the way, he picked up mastery of Cantonese fundamentals under Hong Kong master chef Zhang Qiang, honed precision knife skills, and built a reputation for delicate yet flavour-packed dishes that balance tradition and innovation.

At Hai Tien Lo, Chef Edden is bringing that philosophy to the fore with signatures like Deep-fried Ibérico Pork Spareribs in Creamy Sauce topped with Shredded Lime, and Stewed Japanese Rice Vermicelli with Pan-fried Lobster and Scallop in house-made Sour Tomato Broth. Expect modern flourishes alongside the classics—think braised abalone, double-boiled soups, and dim sum crafted fresh daily. Sustainability is a key focus too, with locally farmed Soon Hock on the menu, in-house butchery, and clever use of trimmings for sauces and marinades. Backed by his culinary team and decades of experience, Chef Edden is set to elevate Hai Tien Lo’s standing as one of Singapore’s most enduring Cantonese dining icons.

Millim After Dark Is Turning Orchard Road Into Your New Late-Night Playground

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If your night usually ends when the dinner bill arrives, it’s time to rewrite the script. COTE Singapore has just dropped Millim After Dark at its jungle-chic Millim Bar, and it’s here to keep the party rolling long after your steak feast. Think lush greenery, bold cocktails with a Korean-American twist, and a rotating line-up of DJs spinning beats till 2am every Friday and Saturday. Fridays hit hard with back-to-back sets, while Saturdays sweeten the deal with Ladies’ Night, where ladies get complimentary cocktails from 10pm to midnight. Drinks flow till 1am, bar snacks till midnight, and yes, you can still sneak in a full COTE dinner before things get wild. Expect the classics (Negroni, Old Fashioned, Espresso Martini) plus signatures like The Last Grape and The Apple of My Eye, best paired with the award-winning wine list stacked with over 1,200 labels.

ATLAS Introduces Midnight Champagne

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ATLAS is turning the stroke of midnight into a moment worth celebrating. Every Friday and Saturday at 12am, the iconic Art Deco bar unveils Midnight Champagne—an elegant ritual that marks the hour with bubbles, glamour, and just the right dose of indulgence.

For $25++ a glass (usually $32++), you can enjoy a rotating showcase of Champagne, beginning with the lively Maxime Blin Carte Blanche Brut NV. Whether you’re wrapping things up in style or stretching the night just a little longer, it’s the kind of ritual worth toasting to.

Ron Zacapa Lands In Singapore

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Rum isn’t just for beach bars and mojitos anymore. Enter Ron Zacapa, Guatemala’s crown jewel of luxury rum, here to shake up your sipping game.

Zacapa is crafted from the first press of sugar cane (not molasses, thank you very much), and then whisked away to age 2,300 metres above the clouds in the Guatemalan highlands. Translation: it’s smoother, richer, and seriously fancy. Add in their Solera System—blending rums through barrels that once held whiskey, sherry, and even Cognac—and you’ve got liquid gold.

There are two bottles you need on your radar. Zacapa No. 23 (from $250) is all caramel, vanilla, cacao, and buttery butterscotch vibes making it perfect for slow sipping. Then there’s the showstopper: Zacapa XO (from $400), aged up to 25 years and finished in French oak Cognac casks. Think toasted oak, roasted nuts, burnt caramel, and a cheeky splash of orange peel. Pair it with dark chocolate or, honestly, just a quiet night when you feel like something special.

After an exclusive “Aged Above the Clouds” launch at SUSHISAMBA late last year, Zacapa is now pouring at Singapore hotspots like SUSHISAMBA and Sugarhall. So, swap that basic G&T for something with a little more swagger. Because when it comes to rum, Zacapa isn’t just a drink, it’s a whole mood.

The Future of JAG In New Hands

Image credit: General Manager Maryjoy Lim | Supplied

Since its inception in 2018, Restaurant JAG has established itself as a destination for vegetable-centric gastronomy in Singapore. Its pursuit of excellence has been recognised with the Michelin star from 2019 through 2025, along with many more accolades.

Now, the Robertson Quay restaurant is under new leadership. At the helm are Executive Chef Laurence Tan and General Manager Maryjoy Lim. Together, they bring renewal to JAG: elevating the dining experience with dynamism, fresh perspective, and contemporary touches. ​The founders, Chef Jeremy Gillon and Anant Tyagi, remain as shareholders. Chef Jeremy will no longer be involved in the restaurant’s operations while Anant Tyagi continues as the dedicated owner and Managing Director, focusing on strategic oversight of marketing and administrative functions.

Man Fu Yuan brings legendary Manchu-Han Imperial Feast to Singapore

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History buffs and food lovers, this one’s massive: Man Fu Yuan is bringing the legendary Manchu-Han Imperial Feast to Singapore for the very first time. First created in the Qing dynasty and reserved for emperors, the banquet traditionally spanned over 100 elaborate dishes across several days. This November, Executive Chinese Chef Aaron Tan, the first Singaporean formally trained in this imperial tradition, teams up with his mentor, Master Chef Qi Jinzhu (a direct disciple of the last Qing court chef) to present a two-night-only showcase.

Taking place on 8 and 9 November 2025, the “Auspicious Clouds” edition will serve over 20 meticulously crafted dishes that marry the robust flavours of Manchu fare with the refined nuances of Han cuisine.

Expect storytelling through food at its most opulent: the double-boiled bird’s nest broth The Phoenix Returns to the Nest; the painstakingly braised Kun Lun Abalone with dried grouper skin; an ingenious reimagining of the once-forbidden bear paw using pork skin and beef tendon; and a centrepiece roasted whole lamb slow-marinated in Mongolian aromatics. The evening unfolds with tea ceremonies, live orchestral music, calligraphy, and traditional dance to complete the imperial court atmosphere.

Priced at S$588++ per person, this is as close as you’ll get to dining like Qing royalty, and it’s only happening for two nights. Reservations are essential.

Fiamma Introduces New Pasta Masterclass

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Capella Singapore has launched its first-ever pasta masterclass, led by Chef Antonio Corsaro, Executive Sous Chef of the hotel’s signature Italian restaurant, Fiamma.

Perfect for cooking enthusiasts or seasoned home chefs, this hands-on lesson in traditional pasta making will teach you how to select the perfect flour, hand-roll artisanal tagliatelle, and craft rich, authentic sauces.

The pasta masterclass will be available for online bookings from 31 August 2025 and will be held from 10am to 12pm on the last Sunday of each month. Priced at SGD 60++ per guest.

Looking for more? Check out:

• The Best Singapore Events Not To Miss This Year
• The Best Singapore Restaurants Every Foodie Needs To Try
• The Best New Singapore Restaurants And Bars

Main image credit: Fiamma | Supplied