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).

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. 

Johnnie Walker Teams Up With Robert Wun For A Year Of The Horse Blue Label

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Luxury whisky meets haute couture as Johnnie Walker unveils a limited-edition Blue Label bottle designed by Hong Kong-born, London-based couturier Robert Wun for the Year of the Horse. The collaboration reimagines Lunar New Year gifting through Wun’s avant-garde lens, capturing the horse’s symbolism of movement, optimism and forward momentum. Inside remains the rare Blue Label blend, crafted from some of Johnnie Walker’s most exceptional casks, while the exterior design positions the bottle firmly as a collector’s piece. The limited edition is now available in Singapore at selected retailers, priced at $288.

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.

Tiffin Room’s Tandoori Festival Returns With Clay-Oven Classics

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North Indian cooking takes centre stage at Raffles Hotel's Tiffin Room as its annual Tandoori Festival returns from 13 to 26 January 2026. Designed by Chef de Cuisine Kuldeep Negi, the limited-time menu celebrates the tandoor through a curated spread of meats, seafood and vegetables marinated and slow-cooked in a traditional clay oven.

Expect signatures like Bhatti Ki Macchi (mint-and-black-pepper halibut with caviar), Tandoori Guinea Fowl with pineapple salad, and Crab Coconut Biryani layered with Madras spices. Vegetarian menus and optional alcoholic pairings are also available, making this a deep dive into North Indian flavours served with Raffles polish.

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.

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The Singapore EDITION Launches A Shophouse-Inspired Five Blessings Cake For CNY

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Chinese New Year gets a distinctly local expression at The Singapore EDITION with the launch of its Five Blessings Cake, a shophouse-inspired lapis cake created to welcome the Year of the Horse. The intricately crafted confection features five symbolic layers with Tangerine & Kumquat, Peanut Caramel, Pomelo Mango, Pineapple Passionfruit and Chestnut. Each represents a traditional blessing, wrapped in a form inspired by Singapore’s heritage architecture. Priced at $138, the cake is available for pre-order from 6 January, with collection and delivery running from 10 February to 3 March 2026. 

JÄÄDE Brings Nordic Good Fortune To Singapore This Chinese New Year

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Just in time for Chinese New Year, Finnish premium mineral water brand JÄÄDE is giving Singapore shelves a seriously chic festive glow-up. Launching its limited-edition Flow of Fortune collection, the brand has dressed its 750ml glass bottles (both Still and Sparkling) with a refined festive seal inspired by the Himmeli (a traditional Finnish ornament symbolising harmony, balance and good fortune). It’s a cool-meets-cultural crossover that blends Nordic minimalism with CNY-ready vibes, perfect for gifting, hosting or upgrading your reunion dinner table.

To sweeten the deal, JÄÄDE is also rolling out an exclusive set of eight red packets, designed in its signature clean, geometric style with flowing water motifs for prosperity and fresh starts. Spend $8 on JÄÄDE products to receive a complimentary set, plus stand a chance to score Don Don Donki vouchers in-store or win JÄÄDE goodies online. The collection is available from 12 January 2026 at selected Don Don Donki outlets across Singapore.

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.

Cedric Grolet Launches CNY Offering

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Cedric Grolet is ringing in the Year of the Horse with a pair of Singapore-exclusive pastries that are equal parts festive symbolism and edible art. Available at his COMO Orchard pâtisserie, the Lunar New Year collection stars Mandarin and White Peach (two fruits loaded with auspicious meaning, reimagined in Grolet’s signature trompe-l’œil style). Think glossy, sculptural desserts that look like fruit, but slice open to reveal beautifully layered flavours that nod to prosperity, longevity and all the good vibes we’re manifesting for the year ahead.

The real scene-stealer is Mandarin, Cedric Grolet Singapore’s first room-temperature creation. Under that pristine white chocolate shell is a moist mandarin cake with fruit paste that hits bright, zesty and buttery all at once. White Peach leans softer and creamier, blending vanilla, ripe peach and white chocolate for an elegant, melt-in-your-mouth moment. The collection is available to pre-order now through 28 February 2026, with prices at $26 each or $52 for the set.

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. 

Solisca Tequila Launches in Singapore

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A new contender has entered Singapore’s tequila game. Solisca Tequila, the small-batch, additive-free agave darling that’s been lighting up LA, Tokyo, Seoul and Bali, has officially landed on our shores. Billed as the “Golden Hour Tequila,” Solisca is all about capturing that warm, hazy moment where everything feels a little softer, brighter, and just plain better, except here, it’s bottled and ready for your next highball, cocktail, or very smug neat pour.

Crafted at Casa Maestri (NOM 1438), one of Jalisco’s most respected women-led distilleries, Solisca blends 100% Blue Weber Agave from both the highlands (think fruit and florals) and lowlands (spice, minerality, swagger). The result? A clean, expressive tequila that’s built for sipping, not regrettable shots. Two expressions debut in Singapore: the crisp, citrus-bright Blanco, and the Reposado Cristalino: a crystal-clear, oak-rested, dessert-leaning stunner with notes of macadamia, white chocolate, caramel and roasted agave. It’s already a cult favourite across Asia, and the fastest-rising tequila style globally.

Solisca has also picked up serious cultural clout, appearing in BLACKPINK Lisa’s FUTW video, clutched by Martin Garrix and other EDM titans, and poured everywhere from TAO LA to Ultra Korea. Singapore gets pride of place too: you’ll find Solisca now at Manhattan, NATIVE, Papi’s Tacos, Neon Pigeon, Jungle Ballroom and Canyon Club, plus retail via Wine Mouth if you want to bring home a bottle of sunshine. 

More Tequila? The Best Tequila Bars In Singapore You Need To Hit Right Now

Torno Subito Rolls Out A Riviera-Meets-Emilia Romagna Menu Refresh In Dempsey

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Torno Subito is stepping into a new era, and she’s serving full Riviera glow with Emilia-Romagna soul. The Massimo Bottura-born concept at Dempsey has unveiled a refreshed menu that feels brighter, cheekier, and utterly ready to flirt with your appetite. Executive Chef Alessio Pirozzi takes the carefree spirit of Italian coastal dining and blends it with Modenese comfort, resulting in plates that are joyful without trying too hard. Expect antipasti that slap in the best way possible, such as Parmigiano Reggiano with dark cherry balsamic, silky mortadella layered on focaccia, and the citrus-forward Bella Liguria that brings sea breeze energy straight to the table. The kitchen also plays with street-food nostalgia via the Duck Piadina, a Beijing-meets-Rimini mashup you didn’t know you needed.

Pizza absolutely remains the main character here, with their wood-fired beauties still rocking that perfect thin-airy crust: go straight for the spicy Diavola or the loaded Arrostita with fennel sausage and roasted potatoes. Pasta fans get equal love with the saffron-butter Gnocco and the comforting, Nonna-approved Raviolo Nonna Ancella. Bigger plates bring depth with the smoky Coppa with persimmon compote and the bergamot-lifted Rombo Napolitano. Both hit that sweet spot between rustic and polished. Signature favourites like the Emilia Burger, Tortellino and Tagliatella al Ragù are still here to anchor the menu, and yes, the iconic Tiramisubito continues to reign as the dessert you absolutely do not share.

Love a hearty Italian cuisine? Put these Italian restaurants on your list. 

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.

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.

Looking for more? Check out:

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Main image credit: Bedrock Bar & Grill | Supplied