Tanica features a host of Southeast Asian dishes from the grill and wok, featuring the region's signature herbs and spices.
The restaurant's name is a portmanteau of "botanica" and "tannins".
Tanica is located on the former premises of FYSH at The Singapore EDITION.
Fire and spice take centre stage at Tanica, where Southeast Asian flavours are given a refined, contemporary treatment.
Once upon a time in Singapore, restaurants needed little more than the promise of a Josper grill to draw a crowd. In 2026, diners demand something more layered. Tanica, the new dining room at The Singapore EDITION, builds its identity around three clear ideas: dry-aged meats cooked over wood fire, the bold use of Southeast Asian spices, and a convivial style of dining designed to bring everyone to the table.
Tanica’s name is a portmanteau of “botanica” and “tannins”, and nods to its generous use of Southeast Asian produce in its dishes. Set in the former premises of FYSH, the restaurant is designed around an arboretum-like atmosphere that makes the address feel rather removed from Orchard Road’s usual retail frenzy.
The menu at Tanica travels freely across Southeast Asia without getting too precious about borders, and there is plenty of smoke from the get-go. Crowd favourites include the Hokkaido Sea Urchin Pie Tee with roasted cauliflower, smoked butter, chives and lime, Little Joe Grass-Fed Beef Tartare complemented with green papaya, smoked soy, confit egg yolk aioli, and fish sauce, and then there’s the deceptively simple Chicken Rendang Puff anointed with a roasted garlic yoghurt.
From the wok comes a selection of dishes Singaporeans will find familiar, namely the Char Kway Teow and Singapore Laksa Noodle, refined through the restaurant’s luxury polish to include elevated ingredients and executed with fine-dining finesse. A similar treatment is granted to Tanica’s signature XO Mapo Tofu Lobster, featuring the prized ocean catch in a rich spice-tinged homemade bacon XO sauce with tofu, asparagus, and minced chicken, for sharing.
Then there is the Asam Pedas Seafood Risotto, which is precisely the sort of dish that makes you wonder why Malay flavours and Italian rice have not been introduced to each other sooner. Similarly, Tanica’s Iga Bakar Kicap features 72-hour wagyu beef short rib with sweet soy and sambal. Most dishes at Tanica arrive in generous portions, encouraging diners to share, unless someone gets territorial over the meat or takes on a little too much smoke and spice in one sitting. Fair warning: even the Singaporean palate has its limits.
At Tanica, even dessert refuses to abandon the Southeast Asian brief, with pandan, pulut hitam, gula melaka, and tropical fruit all making their presence known. Here, the showstoppers are the Kuantan Chocolate & Pisang Emas and the Soya Milk & Lemongrass Crème Brûlée.
For those with a lunch appointment that cannot stretch into a two-hour respite, Tanica offers a weekday three-course set lunch at $48 per person. Meanwhile, Tanica’s Sunday Table affair to end the weekend is a semi-buffet brunch with everything from charcuterie and salads to unlimited à la carte dishes, starting at $98 per person.
Tanica is not particularly interested in choosing between Southeast Asia’s many culinary influences. It would rather put them around one table, turn up the fire, and let the flavours do the talking.
Where: Tanica, The Singapore EDITION, Orchard Road, Singapore
Contact: tanicasingapore.com