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).

Bedrock Bar & Grill Launches A New Steak Frites Luncheon In Orchard

Image credit: Bedrock Bar & Grill | Supplied

If your workday lunch needs an upgrade, Bedrock Bar & Grill has just introduced a new weekday ritual worth blocking out your calendar for. The restaurant’s Steak Frites at Luncheon is a streamlined midday set designed for the pace of the workday, available Monday to Thursday from 12pm to 3pm. Priced at $68++ per person, the experience kicks off with Bedrock’s signature freshly baked flatbread with confit garlic and New Zealand butter, followed by a light garden salad before the main event: your choice of two premium steak cuts.

You can choose between a richly marbled 120-day corn-fed ribeye or a 100-day grain-fed striploin, both grilled over Bedrock’s signature applewood fire for that subtle smoky edge. The steaks arrive with black pepper and Café de Paris sauces, alongside free-flow truffle parmesan fries and grilled baby gem for the ultimate steak frites moment. Dessert seals the deal with a flambé sea salt brownie finished tableside with rum and served with vanilla ice cream.

Gelato Messina Teams Up With Dearborn For A Limited-Time Dessert Collab

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If you’re the type who treats dessert like a sport, here’s a scoop worth chasing down. Gelato Messina is continuing its chef collaboration series, The Scoop, this time teaming up with Christopher Kong of Dearborn for a limited-edition flavour that leans unapologetically creative. The result is Dear Madeleine, a playful combination of burnt butter gelato topped with seaweed madeleines and pecan candies. The flavour is available for two weeks from 2 March exclusively at Messina’s Club Street shop.

The collaboration doesn’t stop at the gelato cabinet. Over at Dearborn, the teams are also launching Messina Pistachio granola, made with Messina’s signature pistachio paste folded through crunchy clusters and candied pistachios. It’s essentially breakfast disguised as dessert, which frankly feels like a win. The Scoop series will continue rolling out chef collaborations through the year, with upcoming editions featuring Rishi Naleendra of Cloudstreet and Keirin Buck of Le Bon Funk, so if you like your gelato with a side of chef-driven creativity, keep watching that cabinet.

Free The Robot Coffee Launches In Grams Salad Bar Pop-Up

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If your desk lunches have been looking a little tragic lately, here’s your redemption arc. From 25 February, In Grams Salad Bar is popping up at Free the Robot, running Wednesday to Friday, 11am–3pm. The concept is simple: fresh bases rotating every two weeks, with premium proteins from $4 per 100g weighed to your preference. Translation: you’re in control of how heroic your lunch gets.

Designed for busy CBD types who want something fast but still vaguely virtuous, the format lets you build bowls that lean clean, carb-conscious or full gym-bro energy. There are bottled coffees, cold brew teas and protein shakes to grab on your way out too, so you can refuel properly without derailing the rest of your day. It’s efficient, protein-forward and refreshingly no-fuss, exactly what work lunches should be.

Little Farms, Later Rolls Out A Peranakan BBQ, Burger World Tour And Taco Thursdays

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Your March social calendar just sorted itself. Little Farms is turning up the heat with the latest edition of Little Farms, Later, a rotating evening dining series hopping across Katong Point, Serangoon Garden, Holland Village and Sentosa. On the cards: an open-fire Peranakan grill, a globe-trotting burger line-up and sunset tacos by the water. All built around the brand’s obsession with quality produce and ethical sourcing, so you can indulge with a clean conscience. 

First up, Grace Kee’s Peranakan BBQ returns on 19 to 20 March at Katong Point and 26 to 27 March at Serangoon Garden ($98 per person, from 5pm). The founder of Good Graces brings her modern Peranakan repertoire to the flames with Singapore’s first open-fire Peranakan grill experience. Expect smoky sambals, grilled rojak, Angus ribeye slicked in buah keluak sauce and a fragrant nasi ulam finale, all designed for generous, pass-it-around-the-table energy.

Over at Little Farms Table in Holland Village (13, 14, 27 and 28 March, from 5pm), Burger World Tour reimagines its cult smash burger into six destination-inspired builds, from a pastrami-stacked New York number to a falafel-forward Cairo creation and a charred chicken “Hawker’s Pride” closer to home. Meanwhile, Taco Thursdays hit Sentosa on 19 and 26 March, with Baja Fish Tacos, Lamb Barbacoa and assam-glazed Tiger Prawn Tostadas served against breezy marina views. 

The St. Regis Bar Launches Golden Hour Evenings

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If you’re looking to clock out and glow up, The St. Regis Bar at The St. Regis Singapore is serving polished vibes with its Golden Hour special (1 February to 30 April 2026, 5pm to 8pm daily). Expect a tight lineup of classic crowd-pleasers (Negronis, Whiskey Sours and Espresso Martinis) alongside house wines, beers and prosecco, all priced at $15 per glass. It’s luxe without the eye-watering bill, which is exactly what we want from a solid happy hour.

Set against a backdrop of polished brass, a dramatic birdcage-inspired back bar and moody jewel-toned interiors, the space strikes that sweet spot between sophisticated and relaxed. Whether you’re rounding up the group chat for after-work drinks or easing into dinner plans nearby, Golden Hour delivers easy elegance, strong classics and just enough indulgence to make any weekday feel like a soft launch into the weekend.

Bottega Di Carna Hosts Culinary Class Wars Chefs For A Two-Night Six-Hands Takeover

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If you binge-watched Netflix’s Culinary Class Wars and immediately Googled flights to Seoul, this one’s for you. On 13 and 14 March, Bottega di Carna at Mondrian Singapore Duxton is bringing two standout “Black Spoon” chefs from Season 1 to Singapore for a two-night-only six-hands collaboration.

Chef Hanyi Jang of Saav Seoul and Chef Woo Young Chung of Triple Bones will join forces with Mondrian Singapore Duxton’s Executive Chef Kenny Huang and Bottega di Carna’s Head Chef Alvin Lian for a seven-course dinner that bridges Korean precision with Italian technique and wood-fired flair

Expect an Amuse Bouche Trio of yukhoe, white asparagus and pine nut ajoblanco, poached lobster with pine nut cream and pickled gungchae, charcoal-grilled chicken thigh steak with vin jaune cream sauce, and a Chilean sea bass tagliatelle with nori pasta and miso. The finale? Wagyu striploin with foie gras and gobo root jus, followed by a Valrhona Araguani dark chocolate dessert. The experience is priced at $198 per person, with an optional wine pairing at $65. With only two nights available, this is one for the serious food fans who like their dinners with a side of Netflix lore.

Hai Tien Lo Hosts Chef Kang For A One-Day-Only Four-Hand Cantonese Showcase

Image credit: Pan Pacific Singapore | Supplied

Clear your calendar for 13 March, because this is the kind of Cantonese power move you don’t see every week. Hai Tien Lo at Pan Pacific Singapore is hosting a one-day-only four-hand collaboration between Executive Chinese Chef Edden Yap and MICHELIN-starred maestro Chef Ang Song Kang—yes, that Chef Kang, the wok hei whisperer behind Chef Kang’s Private Dining.

Together, they’re rolling out a seven-course menu ($238 per person) that reads like a greatest-hits album of refined Cantonese cooking. Expect luxe starters like Jasmine Tea Jelly with Sea Urchin and Peking Duck Skin with Pomelo and Caviar, before moving into a double-boiled Creamy Almond Fish Soup loaded with Australian scallop, Korean abalone and sea whelk. Mains go hard: Steamed Yellow Croaker Belly with Pork Patty and Salted Egg, Braised Australian Lobster with Basil Leaf and Brandy, Wok-fried Black Angus Beef with Foie Gras, and Crispy Ibérico Pork Belly with Shrimp Paste. Dessert lands with House-fermented Curd and a Dried Tangerine Peel Egg Tart. Want to make it rain Champagne? Add $90 for three hours of Taittinger Brut Réserve. Lunch and dinner seatings available: blink and you’ll miss it.

BARREL STORY OF HIBIKI Expands With THE TERRACE, A New Outdoor Dining Space

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BARREL STORY OF HIBIKI is expanding beyond its dining room with the launch of THE TERRACE, a relaxed outdoor space opening this February in Singapore’s CBD. The open-air extension seats around 50, and offers a more casual way to experience the restaurant’s Hibiki-led philosophy, designed for after-work drinks, light bites and unhurried conversations under the open sky.

Food leans into shareable plates and comfort-driven favourites, from karaage and teba-gyoza to katsu sando, steak and fries, and BARREL’s take on Chicken Rice. The drinks menu keeps things easy-going with highballs, approachable cocktails and a daily Happy Hour from 3pm to 7pm, alongside sake, wine and non-alcoholic options. It’s a breezier, more spontaneous counterpoint to BARREL’s main dining room, and a welcome new outdoor hangout in the heart of the city.

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.

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. 

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

Image credit: 67 Pall Mall Singapore | Supplied

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.

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.

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.

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: Loca Niru | Supplied