From a whisky-led grill to a mischievous “doughmakase” counter, these are the Singapore openings worth bookmarking right now.
Singapore’s dining scene rarely stands still, and the past few months have delivered a particularly confident crop of arrivals. Think Tokyo heavy-hitters bringing wagyu omakase and rolled-to-order udon, a Roman osteria drenched in 1960s red, and a French bistro in the CBD keeping every plate under S$20 without sacrificing comfort or craft. These are the hottest new restaurants in Singapore right now
March 2026
Mary Grace
Mary Grace brings one of the Philippines’ best-loved bakery-café brands to Singapore, offering comforting Filipino dishes and bakes served with a deeply nostalgic, home-style touch. The first international outpost, at 52 Tras Street, pairs cottage-like interiors with tiled floors, warm wood accents and family photos that make the space feel personal. Mary Grace Dimacali is behind the brand, and the Singapore outlet is helmed by her daughter, Chiara Dimacali-Hugo. Order the signature ensaymada, cheese rolls, hot chocolate and mango bene, plus heartier plates such as Angus beef tapa.
GO: Visit https://marygracecafe.sg for more information.
MODU High
MODU High takes the brand’s samgyetang obsession to a bigger stage in Singapore’s CBD. Located on Amoy Street, the concept is a premium Korean ginseng chicken soup specialist that doubles down with 12 flavours, broths simmered for up to 12 hours, and premium ingredients such as halal-certified organic spring chicken, ginseng, jujube and glutinous rice. The decor channels a modern hanok, with warm wood tones and a calm, minimalist feel. The cuisine is rooted in restorative Korean comfort food, and while the public focus is on the concept rather than a marquee chef, standout dishes include Yang Vitality, Chicken & Premium Seafood, Wild Mushroom, Truffle and Spicy Herbal samgyetang.
GO: Follow @modu.high.sg for more information.
Park Side Cafe
Park Side brings a fresh, laid-back energy to Singapore Botanic Gardens. The all-day café sits at the Nassim Gate Visitor Centre and leans into a cottage-style look, with terracotta floors, airy interiors, and a garden-facing setting that feels made for long brunches and post-walk pit stops. Its strengths lie in reworking familiar local flavours through a Western lens, resulting in dishes that feel comforting yet playful. Highlights include the Kaya, Bacon & Eggs, Bak Chor & Bacon Udon, Spiced Fish & Chips, Hummingbird Pancake and Sweet After Rain cold brew.
GO: Visit www.parkside.sg for more information.
PLU Thai Cuisine
PLU Thai Cuisine brings Bangkok pedigree to Goodwood Park Hotel, marking the first overseas outpost of the long-running Thai restaurant, which has held a Michelin Bib Gourmand in Thailand since 2018. Rather than lean on predictable crowd-pleasers, its appeal lies in a broader take on regional Thai cooking, served in a polished space with vintage touches, Art Deco details and a calm, heritage-led mood. Signature dishes include Blue Crab Betel Leaves Curry, Burmese Tea Leaves Salad, Fried Smoked Duck Breast with chilli and garlic, Stir-fried Soft Shell Crab, and Thai-style Braised Pork Belly with Five-Spice Eggs.
GO: Follow @plusingapore on Instagram for more information.
Rice Restaurant
Rice marks The Meatmen Group’s first move from screen to table, bringing its digital food-world credibility into a physical space at Rasa Space in Raffles Place. Treating rice as both an ingredient and an idea, the restaurant weaves the grain through small plates, mains, and desserts while keeping the menu rooted in Asian comfort food with a playful, contemporary edge. The setting feels relaxed and communal rather than formal, in keeping with Rasa Space’s creative, community-driven energy. Signature dishes include Laksa Seafood Pao Fan, Smoky Fish Soup, Beef Rendang, Lontong Fries and Pulut Hitam Panna Cotta.
GO: Follow @ricekitchen.co on Instagram for more information.
Sabor
Sabòr brings a lively slice of Spain to CHIJMES, pairing authentic Spanish flavours with what it calls a “modern soul.” The 100-seater restaurant is backed by the team behind Duomo Ristorante and is built for communal dining, with a glass-enclosed dining room, alfresco courtyard seating and interiors dressed in deep reds, greens and colourful trencadis-style tiles. Culinary direction comes from Valencian-born chef-consultant Javier Vicente Rejas, whose menu moves from classic tapas to paellas and charcoal-grilled mains. Highlights include the Spicy Crab Croquetas, Bikini Sobrasada with Honey and Cheese, Squid Ink & Seafood Paella, Grilled Barramundi with mojo picón, and crema catalana.
GO: Visit https://saborchijmes.com for more information.
Seoul & So
Seoul & So brings a polished new perspective to Korean barbecue in Singapore. Located on Level 5 of National Gallery Singapore, the restaurant is the Rhee siblings’ contemporary follow-up to Seoul Restaurant at Conrad Singapore Orchard, with a calmer, more design-led setting that pairs clean, minimal interiors with views towards the rooftop garden. The restaurant makes Korean barbecue feel more refined, thanks to dedicated grilling stations and a premium line-up of meats that includes Hanwoo, Japanese and Australian wagyu, USDA Prime beef and Iberico pork. Highlights include Seoul Galbi, Gwangyang Bulgogi, Hanwoo striploin, Mul Naengmyeon and Kimchi Jjigae.
GO: Visit https://discover.seoul.com.sg for more information.
Sio Pasta
Sio Pasta brings a fresh perspective to Singapore’s pasta scene. The first overseas outpost of Tokyo’s Michelin-recognised Sio Aoyama, it channels Chef Shusaku Toba’s precise “Italian of points” philosophy into handcrafted pasta that feels polished yet approachable, with prices starting from S$13.80. The space at Raffles City keeps things relaxed and contemporary, with a cosy, open-plan kitchen setup, bar seats, and communal tables that put the action front and centre. Highlights from the Japanese-inflected Italian menu include The Best Mentaiko Pasta, Fried Egg, Cheese and Salted Kelp, and Applewood Bacon & Spinach, plus crowd-pleasers like a baguette with fig butter.
GO: Follow @siopasta.singapore on Instagram for more information.
The Peranakan Club
The Peranakan Club offers a six-in-one, 5,000-square-foot heritage destination in Orchard Towers, bringing together dining, a gallery, private dining spaces, a tea room, a bar and retail under one roof. The decor is unapologetically theatrical, with peony motifs, kerongsang brooches, antique furniture and folding screens creating the feel of a grand Peranakan home. In the kitchen, Le Cordon Bleu-trained chef Lily Suriani Lim works from traditional recipes shaped by founder Raymond Khoo’s heritage. Expect classic Peranakan fare, with highlights including Kueh Pie Ti, Ayam Buah Keluak and Itek Tim.
GO: Visit https://theperanakanclub.com for more information.
February 2026
Amor
Amor brings a flirtatious slice of Spain to Amoy Street, pairing Catalan-inspired interiors with a menu built for lingering over shared plates. Helmed by chef Yu Wang Leung, whose background includes Olivia and Michelin-starred kitchens in Barcelona, the restaurant leans into Spanish cooking with a polished, contemporary edge. Inside, expect curved arches, a trencadís mosaic bar, terracotta tones and an intimate, date-night feel. The menu moves from jamón Ibérico croquettes and gambas al ajillo to the signature Happy Eggggg, Mediterranean seafood paella and lobster arroz meloso, while dessert means Basque burnt cheesecake or the hazelnut and almond lava cake.
GO: Visit https://amorsingapore.com for more information.
DRIM Gold
DRIM Gold at WEAVE, Resorts World Sentosa, is a premium Korean steakhouse where centuries-old culinary traditions merge with modern gastronomy. You enter through a cave-like passageway before settling into a dramatic space of sculpted stone textures, warm timber and modern hanok cues. On the grill, expect prized Hanwoo Beef and Jeju Black Pork, plus an expanded line-up of seafood and Korean classics. Go for Hanwoo Short Rib, Soy-marinated Raw Shrimp and the house Buckwheat Cold Noodles with perilla oil.
GO: Visit www.drimgold.sg for more information.
Keum Eun Don
Keum Eun Don’s first overseas outpost at HillV2 brings a Seoul queue magnet to Singapore, built around thick-cut, aged pork and a largely fuss-free grill experience. The decor is clean and contemporary, with warm wood finishes, generous ventilation and overhead lamps dressed in Korean textiles. It is not positioned as a chef-fronted concept, but the buzz is undeniable, with Korean celebrity and K-pop visits reported at the original outlets. Order the Eun or Keum set, then add the Singapore-exclusive Woodae Galbi, plus Jjokgalbi Kimchijim at lunch.
GO: Follow @keumeundon.sg on Instagram for more information.
Les Canons
In the heart of Marina Bay’s CBD, Les Canons is a neighbourly Parisian bistro, built for lunch breaks, quick apéros and spontaneous “one glass” evenings that rarely stay that way. The restaurant is disarmingly simple, with every dish landing under S$20, without losing the comfort and confidence of classic French cooking. Enjoy a casual, no-tablecloth setting and fast-moving plates that lean into Escargots, Foie Gras, Soupe à L’oignon, and Steak Tartare before mains like Boeuf Bourguignon, Coq au Vin, Duck Confit and Steak au Poivre. Finish with Crème Brûlée or a crisp Tarte Fine aux Pommes.
GO: Follow @lescanons.sg on Instagram for more information.
January 2026
Elephant Grounds
Hong Kong’s cult coffee brand, Elephant Grounds, lands at Guoco Midtown II as a bright, nature-inspired third space with indoor and outdoor seating plus a pet-friendly feel. It majors in speciality coffee roasted in-house and baked-from-scratch pastries, then backs it up with an all-day menu that riffs on brunch favourites and Japanese-leaning comfort. Start with a flat white and a still-warm croissant, then go savoury with the Florentine Benedict. Later, lean into Corned Beef Hash or a Wagyu Burger. The brand is also known for its ice cream sandwiches back home
GO: Follow @elephantgrounds on Instagram for more information.
Jellyfish Sushi
Hidden within Artichoke at New Bahru, Jellyfish Sushi is chef Bjorn Shen’s 10-seat chef’s table with a mischievous USP: “doughmakase”, where seafood is paired with bread instead of rice, from baked to charred to deep-fried textures. The mood is intimate and stripped back, all eyes on the counter and the choreography of each course. Expect a seafood-only menu with little room for substitutions, delivered in a 12-course flow that evolves every few months. Highlights can include Hiroshima Oysters in tomato dashi, Salmon “maki-no-rice”, and Grilled Anago.
GO: Follow @jellyfish.sushi.sg on Instagram for more information.
Medusa Osteria Romana
Medusa Osteria Romana at JW Marriott Hotel South Beach is Fortuna Group’s unapologetically red love letter to 1960s Rome, with disco balls, mirrors and crimson banquettes setting a supper-club mood. Singapore’s first osteria romana, it is helmed by Roman-born head chef Federico Scordo, who keeps the menu rooted in Lazio comfort food while sharpening the edges with modern swagger. Expect the holy trinity of Roman Pasta, Carbonara, Amatriciana and Cacio e Pepe, plus a playful Caserecce that blurs all three. Add crisp Pizza Romana or airy Pinsa, start with Supplì, then finish with Truffle Tiramisu.
GO: Visit https://medusaosteriaromana.com for more information.
December 2025
Barrel Story of Hibiki
Barrel Story of Hibiki, on Cecil Street in the CBD, is the first Hibiki whisky-led concept restaurant outside Japan, pairing House of Suntory bottles with wood-fire, izakaya-style cooking. Inside, it leans into the romance of the barrel with charred-oak warmth, a soaring dining room, counter seats facing the flames, and a former bank vault reimagined as an eight-seat private room, plus a terrace for pre-dinner pours. Helmed by chef-partner Sho Naganuma, highlights include the headline-grabbing Barrel Chicken Rice with Hibiki-infused oyster sauce, as well as Aburi Wagyu Donabe and bar snacks like Uni-Corn Croquettes.
GO: Visit www.barrelhibiki.com for more information.
Emir Brasserie
In Kampong Glam, Emir Brasserie plays the “old-world” card well with a cosy dining room built for date nights and long lunches, with classic European cooking kept halal and Muslim-owned. In the kitchen, Chef Amir Asyraff keeps the menu anchored in brasserie staples, from Foie Gras and Duck Leg Confit to Steak au Jus and a proper Lobster Bisque. Regulars also come for the weekday Steak & Frites, served continuously for 90 minutes, which has quickly become the house’s calling card.
GO: Follow @emirbrasserie.sg on Instagram for more information.
Nolita
Nolita brings Tokyo-style comfort to the Italian pasta playbook, billing itself as a Japanese Spaghetti House with a wallet-friendly menu that keeps most plates under S$30. From the team behind Omoté, Umai Artisanal Udon Bar and Six Hands, the cooking leans into familiar flavours with a twist, served in a bright, warm space lined with quirky artwork and an open kitchen that keeps the energy buzzing. Go for the Lobster Rose for creamy indulgence, or the Uni Tartufo topped with briny uni, ikura and chunks of lobster. Don’t skip the octopus fritti with white truffle cream.
GO: Visit https://nolita.kitchen for more information.
Sushidan
Tucked into Raffles City, Tokyo import Sushidan brings an everyday-friendly take on Edomae sushi, with prices that make a quick nigiri fix or a low-commitment omakase feel entirely reasonable. Founded by Japanese chef Hiroyuki Sato (formerly of Michelin-starred Sushi Tokami), the draw is freshness and precision, from seafood flown in from Toyosu Market to the restaurant’s signature Red Shari that gives each bite extra depth. The space is casual yet counter-centric, designed for solo lunches and easy dates. Order the value omakase, then add Engawa and Chutoro Nigiri, plus the Negitoro Takuan Handroll and Silky Chawanmushi.
GO: Follow @sushidan.sg on Instagram for more information.
The Velvet Cut
Located in Joo Chiat, The Velvet Cut is a Muslim-owned, modern steakhouse from The Malayan Council Group, built around dry-aged beef grilled over a live oak fire and served in a moody, velvet-heavy room washed in deep red tones. In the kitchen, Head Chef Rashid brings a Melbourne steak scene discipline to the pass, keeping plates confident and largely uncluttered. Go straight for the Dry-aged New York strip, start with the Rich Bone Marrow on sourdough, then add the Hot-smoked Veal Mafaldine and Crispy Brussels sprouts for contrast. Finish with the marvellous Milo Tiramisu.
GO: Follow @velvetcut.sg on Instagram for more information.
November 2025
Gilmore & Damian D’Silva
Inside National Gallery Singapore’s former Supreme Court wing, Gilmore & Damian D’Silva is chef Damian D’Silva’s heartfelt homecoming, reviving the Eurasian recipes his grandfather Gilmore cooked from memory, some of which date back more than 200 years. The room feels like a family archive, with antique silverware, black-and-white photographs and a framed recipe book creating a stately yet welcoming mood. Expect communal plates that swing between heirloom Eurasian and Chinese comfort classics. Start with hand-wrapped Teochew Ngoh Hiang, then lean into Christmas Debal (Devil’s Curry) or Sey Bah, a Kristang-style Kway Chap. Save space for Sugee Cake and Heritage Kueh.
GO: Visit https://gilmore.sg for more information.
Loca Niru
Loca Niru is a 36-seat, modern Japanese-French fine-dining room tucked inside the restored, 140-year-old House of Tan Yeok Nee, where heritage Teochew details meet quiet, contemporary polish. Helmed by Chef Shusuke Kubota, the tasting menu blends Japanese restraint with French technique and Southeast Asian accents, served in a space defined by preserved timber trusses, natural wood and brass. Signature highlights include the Hassun Trio (sweet prawn with pomelo and tosazu jelly, sturgeon with caviar and chestnut, frog with curry leaf aioli), plus Fatty Tuna with smoked tofu cream and Wando Abalone with egg custard and yuzu.
GO: Visit https://locaniru.sg for more information.
Nikuya Tanaka
Nikuya Tanaka makes its Singapore debut as the Tokyo steakhouse’s first overseas outpost, delivering a kappo-style wagyu omakase centred on meticulously selected Kobe beef and binchotan-grilled dishes. The decor is deliberately intimate, with a 10-seat counter and a five-seat private room wrapped in warm woods and low, amber lighting, designed by Japanese studio Glamorous’ Yasumichi Morita. Chef-founder Satoru Tanaka sets the tone, with chefs Yosuke Sekiguchi and Masaya Yano helming the Singapore counter. Book the omakase for Kobe Wagyu Steak, Kombu-jime Beef Tataki and ice-cold Somen between bites.
GO: Follow @nikuyatanakasg on Instagram for more information.
Udon Shin
At Takashimaya Shopping Centre in Ngee Ann City, Tokyo cult favourite Udon Shin makes its first international move, bringing chef-founder Narahara Shinji’s rolled-to-order noodles to Orchard Road. The USP is its “Four Fresh” mantra: udon is freshly made, cut and boiled, and tempura-fried to order, so every bowl arrives with that slippery-chewy bite. The space is casual and counter-centric, with a semi-open kitchen that lets you watch the choreography. Order the signature Carbonara Udon with dashi, parmesan, butter, raw egg and bacon tempura, then branch into Mentaiko or a Tempura Kake Udon.
GO: Visit https://udonshin.sg for more information.
October 2025
MyX
At Chip Bee Gardens in Holland Village, MyX is the latest neighbourhood dining room, from the team behind MOXIE and CUDO. Inside, textured terracotta walls, green tiles and a pebble-stone bar set a warm, lived-in mood, while a lending library and vinyl listening lounge encourage lingering. The menu, shaped by group executive chef Steven Chou, riffs on America’s coastal South and Latin America, with seafood and shellfish as the throughline. Order the venus Clams in spiced nduja broth, Crab Gratin, Uni Cavatelli and the Dirrrty Chicken Rice. Pets are welcome on the patio.
GO: Visit www.myx.sg for more information.
