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).

Loca Niru Unveils A Three-Night Okinawa-Inspired Tasting Menu This February

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Fine-dining destination Loca Niru is opening the year with a tightly curated seasonal showcase spotlighting the cuisine of Okinawa. Titled Okinawa, Unveiled, the exclusive eight-course tasting menu runs for three nights only from 10 to 12 February 2026, priced at $298 per guest, and is crafted by Executive Chef Shusuke Kubota.

Drawing on Okinawa’s subtropical climate, pristine waters and slow-maturing ecosystem, the menu explores ingredients shaped by time and tradition, filtered through Chef Kubota’s signature blend of Japanese sensibilities, French technique and Southeast Asian nuance. Expect a thoughtful progression of dishes including octopus with fermented tofu, kuruma prawn with kaffir lime, red coral grouper paired with a Nyonya beurre blanc, diamondback squid with somen and sea grapes, and a refined Wagyu Wellington enriched with Okinawan spinach and island carrot.

Set within the historic House of Tan Yeok Nee, the experience reflects Loca Niru’s guiding philosophy of restraint, provenance and respect for producers with a quiet but confident exploration of place through flavour. An optional alcoholic pairing will be available to complement the menu’s progression.

Spicy Noodle Singapore Launches A Spicy Twist To Watermelon

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Spicy Noodle Singapore has done it again, this time with a snack nobody asked for, but everyone will absolutely try. The cult Taiwanese noodle brand has launched Singapore’s first-ever Soul-Stirring Watermelon, pairing ice-cold watermelon with its signature ultra-concentrated Master Chilli Sauce. The sweet-spicy hybrid delivers an initial cooling crunch before blooming into a lingering mala buzz, thanks to the brand’s eight-hour, fully hand-stirred chilli oil crafted in Taiwan.

Best known for drawing hour-long queues at its Raffles City outlet, Spicy Noodle Singapore continues to lean into playful, sensory-driven additions that spotlight the craftsmanship behind its famed “Soul-Stirring Noodles”. Love it or side-eye it, Mala Watermelon feels right at home in Singapore’s chaos-loving food scene.

67 Pall Mall Singapore Appoints New General Manager And Head Of Wine

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67 Pall Mall Singapore is entering a new chapter with two key leadership appointments at the helm. Derrick Lim has joined as General Manager, bringing extensive experience across luxury hospitality launches in Singapore, Greater China and Southeast Asia, while Andreas Rosendal MS, the first Swedish Master Sommelier, steps in as Head of Wine Operations.

Together, the duo will steer the members’ club’s next phase, strengthening day-to-day operations while deepening its already formidable wine programme. Rosendal oversees a cellar of over 6,000 bottles and more than 1,000 wines by the glass, with a philosophy rooted in academic rigour balanced by approachability. The appointments reinforce 67 Pall Mall’s commitment to thoughtful service, wine education and maintaining its position as one of the region’s most serious yet welcoming destinations for wine lovers.

Gelato Messina Launches The Scoop, A New Chef Collaboration Series

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Gelato Messina is stirring things up with The Scoop, a new chef collaboration series that puts creativity, friendship and dessert front and centre. Kicking off the series is Singapore pastry heavyweight Janice Wong, who sets the tone for what Messina describes as an ongoing conversation with chefs they admire, all reinterpreted through a gelato-first lens.

The inaugural drop features two limited-edition creations. First up is You’re Not You When You’re Gelato’d, a playful gelato spin on Janice Wong’s cult Snickers dessert, layering peanut butter gelato with salted roasted peanuts, caramel and chocolate fudge. Also launching is a bon bon box featuring Messina favourites Kopi Gao and Macadamia Crunch, designed as a compact tasting experience that spotlights balance and texture.

Available exclusively at Gelato Messina Singapore from 26 January (with limited quantities and short runs), The Scoop signals Messina’s intent to collaborate boldly, and gives dessert lovers a reason to keep checking the cabinet.

Jellyfish Sushi Opens Inside Artichoke With A Playful, Rule-Bending Take On Sushi

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Chef Bjorn Shen is back at it again, this time with Jellyfish Sushi, a ten-seat counter within Artichoke. It's opening in January 2026 with a quiet but confident question: what if sushi didn’t follow the rules? Jellyfish Sushi takes a deliberately “sushi-like” approach that keeps seafood front and centre while reworking form, texture and cultural reference points.

Expect an omakase-style menu of up to 12 courses that evolves every few months, anchored by bread sushi in multiple guises—charred, baked, fried and crisped—layered with combinations that roam freely across cuisines. Think shime saba with plum vinegar and stracciatella, or sea urchin paired with scrambled eggs, parmesan and kanpyo. The kitchen leans on curing, seasoning and light searing rather than heavy-handed techniques, letting flavour clarity do the heavy lifting.

Led by Artichoke head chef Mathew Woon, with contributions from Baba G’s Pizza Place’s Fernando Tendean, Jellyfish Sushi is intimate, cerebral and unapologetically experimental. 

Bedrock Bar & Grill Marks 10 Years Of Its World Meat Series With A Global Tasting Menu

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Bedrock Bar & Grill is celebrating a decade of its cult-favourite World Meat Series with its most ambitious edition yet. To mark the milestone, the 2026 menu expands into a six-course tasting experience featuring 10 premium meats from around the world, priced at $158 per person. Running from 14 January to 31 March 2026, the anniversary edition brings together past favourites and new additions, including the highly coveted Jeju Premium Hanwoo beef from Korea, all prepared over Bedrock’s signature applewood fire.

Expect a globe-trotting line-up that spans Australian Cape Grim beef, Argentinian Angus ribeye, Hungarian Mangalica pork tomahawk, Japanese Satsuma Wagyu A5 striploin and a 21-day aged lamb rack, alongside refined starters like beef tartare and carpaccio. A complimentary French wine pairing is offered on launch night (14 January), with optional wine pairings available thereafter. Selected dishes will also be available à la carte from 15 January for diners who prefer to curate their own meat-forward feast.

Butcher’s Block Unveils Its Winter IMUA Wood-Fired Tasting Menu

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Also at Raffles Singapore, Butcher’s Block is leaning into fire and finesse with its Winter IMUA Tasting Menu, available now until 28 February 2026. Helmed by Chef Jordan Keao, the multi-course menu showcases the restaurant’s core philosophy of wood-fire cooking, whole-animal butchery and zero-waste techniques.

Highlights include Kalua Pork Confit wrapped in taro leaf, Hand-dived Normandy Scallop grilled in banana leaf, and Blackmore Wagyu paired with bone marrow potato purée. Tailored wine pairings and a Dom Pérignon prestige option are available for diners who want to go all in.

67 Pall Mall Kicks Off 2026 With A Keng Eng Kee Seafood Residency

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Singapore heritage cooking is stepping into the wine-lover spotlight. From 5 January to 31 March 2026, 67 Pall Mall Singapore launches the first instalment of its 2026 Resident Chef Series with Keng Eng Kee Seafood, bringing elevated zi char classics into the refined setting of the members’ club. Led by third-generation brothers Wayne and Paul Liew, the residency reimagines beloved KEK signatures like think Prawn Paste Chicken, Moonlight Hor Fun, and Coffee Pork Loin, thoughtfully paired with bottles from 67 Pall Mall’s formidable cellar of over 6,000 wines.

The collaboration leans into a growing conversation around pairing local Singaporean flavours with fine wine, showing how hawker-rooted dishes can shine alongside Champagne, Carménère and Rossese. Designed especially for members visiting from abroad (or locals who’ve never thought to sip Premier Cru with prawn paste chicken), the residency puts Singapore’s heartland flavours front and centre.

CLOVE Welcomes An Indonesian Culinary Takeover To Its Buffet Line-Up

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The buffet at CLOVE is getting a Southeast Asian spotlight this new year, with a guest chef collaboration that dives deep into Indonesia’s regional flavours. From 6 January 2026 to 1 February 2026, Executive Sous Chef Adi from Swissôtel Jakarta PIK Avenue takes over the kitchen, bringing with him a flavour-forward showcase inspired by Bali, Manado and East Nusa Tenggara.

Part of Swissôtel’s new cross-property culinary exchange programme, the collaboration highlights heritage cooking through premium ingredients and live-station theatrics. Expect dishes like Crispy Babi Bumbu Bali rich with Bumbu Genep spices, smoky Sei Sapi Sambal Luat made with traditionally smoked beef, and herbaceous Benggiri Masak Woku bright with turmeric and basil. Balinese favourites like Satay Lilit are grilled to order, while traditional desserts such as Martabak Manis Ketan Hitam and Pisang Rai round things off on a comforting note.

The Indonesian showcase runs across lunch and dinner service.

Crossroads Cafe Goes All-In On Lobster With A Limited-Time Menu

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Lobster doesn’t always have to feel like a white-tablecloth affair. Lobster season has officially landed at Crossroads Cafe, and it's a proper crustacean flex. From 1 January to 31 March 2026, the Orchard Road stalwart is rolling out an All Things Lobster menu that spotlights the sweet, indulgent side of the prized shellfish across a line-up of comfort-forward dishes. Expect classics with a luxe twist, from a Baked Lobster Pasta slicked with spicy tomato sauce and lobster stock, to a lighter Lobster Wild Rice Salad finished with fresh veg and a hint of green chilli.

Those in the mood to lean all the way in should look to the Lobster Mornay au Gratin, baked with Gruyère, Parmesan and Dijon; the noodle station with Slipper Lobsters; or the crowd-pleasing Lobster Brioche Roll, stuffed generously with slipper lobster, asparagus and Japanese mayo, served alongside steak fries. It’s indulgent, unfussy, and designed for long lunches or easy dinners in Crossroads’ breezy alfresco setting.

Odette Reopens With A Refined New Chapter Of Modern French Dining

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Odette has officially reopened its doors, ushering in a new chapter that reflects both a decade of quiet excellence and a forward-looking evolution of its craft. Still firmly rooted in modern French cuisine, Chef-Owner Julien Royer’s three-Michelin-starred restaurant now leans into greater lightness, depth and subtle Asian influences, a natural progression shaped by the flavours and philosophies that have guided his journey over the years.

The refreshed menus continue to champion pristine produce and elegant restraint, celebrating clarity of flavour over excess. Familiar signatures return with renewed precision, while new expressions introduce nuanced layers inspired by Asia’s ingredients and sensibilities. Alongside the culinary shift, the dining room has been gently reimagined to feel warmer and more intimate, reinforcing Odette’s belief that great restaurants exist first and foremost to bring people together around the table.

Culina Brings Korea’s Coveted Hanwoo Beef And Jeju Black Pork To Singapore For The First Time

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Singapore’s gourmet scene just scored a major upgrade: Korean Hanwoo beef,  coveted by chefs, obsessives, and anyone who’s ever queued for Born & Bred in Seoul, is finally available here, thanks to Culina. After six years of paperwork, site visits, and bureaucratic hoop-jumping with both Korean authorities and the SFA, Culina’s first shipment from Jeju landed on 21 November, marking the first time Hanwoo has ever been approved for retail and restaurant use in Singapore. Sourced from Jeju’s native Brown Hanwoo cattle, the cuts arrive in top 1++ grade with the kind of marbling, tenderness and beefiness that frequently sees Hanwoo priced above wagyu. Four cuts are now on offer at Culina at COMO Dempsey, spanning $105 to $383 per kg, with tenderloin and striploin being the obvious flex.

Restaurants are already circling: COTE Singapore will serve Hanwoo Korean-barbecue style from 24 December, while chefs like Sun Kim (Meta) and Louis Han (Nae:um) have expressed interest. Alongside beef, Culina has also brought in Jeju Black Pork (belly, back ribs and shoulder rib) prized for its rich marbling and natural sweetness. Diners can enjoy both meats at Culina Bistro or take them home for their own grill nights. This debut marks a milestone for Singapore’s F&B scene and a long-awaited win for anyone who’s been quietly Googling “hanwoo Singapore” since 2019.

Mystique Gin Debuts In Singapore With A Nature-Led, Quiet-Luxury London Dry

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Singapore’s gin shelf just got a little more mysterious. Making its official debut this month, Mystique Gin arrives as a premium London Dry built around nature, restraint and the kind of quiet luxury that doesn’t need to shout. Distilled in the UK but inspired by the founders’ childhood landscapes, the gin leans into clarity and balance rather than overcomplication – expect a crisp, modern classic shaped by lemon peel, caraway, moringa leaf, kaffir lime leaf and a whisper of rosemary. The result: smooth, layered, and dangerously easy to drink whether you’re a neat-sipper or a G&T lifer.

A mythical nature goddess anchors the brand’s visual identity, echoed in the minimalist bottle meant to “let the liquid speak.” Founder Jose Jeuland puts it plainly: “It is a premium gin that speaks for itself, no frills, no complications… a drink as approachable as it is enchanting.” Early feedback from bartenders and spirits nerds has been glowing, with people calling out its versatility across classic and contemporary cocktails.

For its Singapore launch, Mystique is offering a limited-time price of $108 (700ml) and $45 (200ml) exclusively via its online store. The Westin Singapore has also become the first venue to feature the gin, pouring it by the glass or bottle at its Lobby Lounge.

Rasapura Masters Reopens With Michelin Names And First-Time Food Court Entrants At Marina Bay Sands

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Marina Bay Sands’ iconic food hall Rasapura Masters has returned from its revamp looking fresher than a prawn mee stall at 7am. It's now decked in a Garden City–inspired makeover complete with ripple ceilings, kinetic lights and a massive LED screen channeling full Gardens by the Bay energy. Reopened on 19 November, the food court now boasts the most diverse mix of local and international eats in the entire resort, including five Michelin-recognised brands and several hawker heavyweights making their first-ever food-court jump. Expect Da Shi Jia Big Prawn Mee and JC Seafood by Jiao Cai Seafood, both beloved, both joining the Bib Gourmand-decorated lineup alongside Nana Curry, Indian Express and Nasi Lemak Ayam Taliwang.

Beyond the Michelin sparkle, Rasapura Masters has variety, as usual. Think Teochew-style King Grouper Fish Soup, Ampang Yong Tau Foo, smoky zi char classics, Klang-style bak kut teh, Thai favourites, Shanghainese pan-fried buns, and K-street staples from Myeongdong Bunsik. There’s even Pepper Lunch Express for that sizzling DIY moment. A handful of stalls now run 24/7, meaning supper fiends and jet-lagged tourists can dig into ban mian, mala hotpot, fishball noodles or beef noodles anytime cravings hit. Add in expanded seating, buzzy crowds, and exclusive desserts from Nine Fresh and R&B Tea and you’ve got the ultimate “something for everyone” dining pit stop at Marina Bay Sands. 

Blu Kouzina Introduces A Mediterranean-Inspired Weekday Lunch Worth Slowing Down For

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Blu Kouzina is leaning all the way into its Greek roots with a brand-new weekday Blue Zone Lunch Set. Inspired by the long, languid lunches of the Mediterranean (where meals are slow, veggie-packed, and fuelled by really good olive oil) this Dempsey-only set lets you build your own three-course spread for $58. Think two mezze, a main and dessert, all crafted with ingredients sourced from trusted farms and anchored by the Tsakiris family’s extra virgin olive oil straight from their 600-year-old groves in Greece. It’s wholesome, hearty and the perfect excuse to take a breather between emails.

The menu nods to Ikaria, one of the world’s famed Blue Zones, so expect honest flavours, minimal fuss, and produce cooked with intention. Highlights include slow-baked Arosis chickpea stew with sweet onions and bay leaves, green beans simmered in ripe tomatoes (hello cosy Greek home cooking), wild-caught Santorini fish baked with herbs and lemon, and beautifully roasted Gemista stuffed with herbed rice. Dessert keeps it light with Greek yoghurt, fresh fruits and walnuts or crisp green apple drizzled with honey and cinnamon.

The Plump Frenchman Drops A Fresh Feast For Every Day Of The Week

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The Plump Frenchman is giving us a seriously tasty reason to dine out on repeat, unveiling a refreshed menu packed with French classics, clever local twists, and all-new themed days that make every part of the week feel like a mini celebration. Under the playful, flavour-obsessed eye of Chef Lorenz Hoja, the brasserie is leaning into big comfort energy with dishes like boeuf bourguignon, Provençal lamb, and a juicy seabass dressed in sauce vierge. The real star, though, is its new Sunday brunch, Dimanche Des Paresseux, a joyful throwback to those lazy, communal lunches we all wish happened more often. Think sharing plates, bubbling pots of French onion soup, and the wildly fun Rice à la Française, their tongue-in-cheek tribute to Hainanese chicken rice, complete with uni mayo and prawns.

But the party doesn’t stop on Sundays. Mondays get a glow-up with a steak-and-fries situation that might just cure your work-week dread, Tuesdays are now all about oysters and bubbles, and the festive season brings not one but two indulgent holiday menus stacked with chestnut velouté, roasted guinea fowl, and Bûche de Noël. Whether you’re planning a cosy date night, a long boozy brunch, or a December dinner that leans full-tilt into the holiday spirit, The Plump Frenchman is officially your new go-to for comfort, charm, and French-inspired feasting all week long.

Carlitos Launches Monday Roast & Toast

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Mondays in the East just got tastier. Joo Chiat’s neighbourhood tapas bar Carlitos, helmed by Chef Carlos Montobbio, is turning the start of the week into something worth celebrating with its new Monday Roast & Toast. Every Monday, Eastsiders can dig into a quarter portion of Carlitos’ signature Spanish suckling pig for just $58, paired perfectly with a bottle of Canforrales wine at the same price: no pre-order, no planning, just walk in and feast.

Usually reserved for special occasions, the famed roast now takes centre stage every week, bringing a slice of Spanish indulgence to the laidback streets of Joo Chiat. Expect that melt-in-your-mouth meat, golden crackling, and a generous pour of vino to chase away the Monday blues. Whether you’re toasting to the start of the week or just looking for a reason to skip cooking, Carlitos’ Monday Roast & Toast is the neighbourhood’s newest weekday ritual.

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: Bedrock Bar & Grill | Supplied