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.
August 2026
Assaggi
Chef Denis Lucchi has opened Assaggi, completing a trio of Singapore restaurants that also includes MICHELIN-starred Buona Terra and casual trattoria Locanda. Positioned somewhere between the two, Assaggi brings fine-dining technique to a more relaxed setting. The restaurant offers a three-course lunch menu and two five-course dinner experiences, the Signature Journey and Pasta Journey. Highlights include Veal Eye Round with tuna sauce and quail egg, 14-day dry-aged Roasted Duck, and Stone Bass with parsley-yoghurt purée. Pasta fans can opt for a progression of Tubetti, Linguine and Tagliatelle, with an optional ossobuco Ravioli. Drinks come courtesy of the team behind Bar Kakure, while the wine list focuses on small-scale producers and seasonal discoveries.
Where: Assaggi, Neil Road, Maxwell, Singapore
When: Tuesday to Saturday from 12pm to 3pm and 6pm to 10:30pm
Contact: @assaggi.sg
Journe
Journe brings an intimate private dining experience to Singapore’s Fernvale neighbourhood. Created by husband-and-wife chefs Guah Lih and Ethel Koh, the concept draws on their training at the Culinary Institute of America and experience in Michelin-starred kitchens. Rather than focusing on one cuisine, Journe explores seasonality, memory and Southeast Asian flavours through rotating menu “chapters”. Dishes may include rojak-inspired salads with roselle molasses and fermented fruit, alongside creations using produce sourced from local wet markets. Lih, a certified sake sommelier, has developed sake and rice-based pairings to complement the menu.
Where: Journe, Jalan Kayu, Singapore
Contact: journe-sg.com
Le Ju Xuan
Le Ju Xuan has opened at Marina Bay Sands, bringing together flavours from across China under one roof. Located in Hotel Tower 2, the 188-seat restaurant celebrates communal dining with a menu spanning Cantonese classics, Northern Chinese favourites and Sichuan specialities. Led by chef Simon Tho, Executive Director of Chinese & Asian Culinary, highlights include Marble Goby, Sichuan Mapo Tofu with Sea Cucumber and fresh seafood prepared to diners’ preferences. Handmade noodles and dumplings add further comfort to the extensive selection. Drinks are equally ambitious, with more than 70 varieties of baijiu sourced from across China. Featuring rare vintages and limited releases, the collection offers an accessible introduction to the country’s national spirit while showcasing the diversity of Chinese brewing traditions.
Where: Le Ju Xuan, Marina Bay Sands Hotel Tower 2, Marina Bay, Singapore
When: Daily from 11am to 5pm and 5pm to 10:30pm
Contact: www.marinabaysands.com
Liora
Liora has opened in Clarke Quay, bringing Korean flavours together with European techniques in a casual fine-dining setting. The kitchen is led by head chef Kenny Chung alongside sous chefs Aiken Low and Jerome Ang, who share more than 30 years of experience across luxury hospitality and haute cuisine. Fermentation, woodfire cooking and bold Korean ingredients shape the menu. Highlights include the Yukhwe Tartlet with wagyu, smoked sesame vinaigrette and uni, plus the King Crab Egg Custard with crab roe velouté and yuzu tobiko. Mains feature the woodfire-grilled Wagyu Cube Roll MB 4/5 with garlic mustard and perilla-coriander chimichurri, while dessert brings a modern take on tteok with roasted soybean, charred banana and tofu ice cream.
Where: Liora, River Valley Road, Clarke Quay, Singapore
When: Daily from 11.30am to 2.30pm and 5.30pm to 11pm
Contact: https://lioradining.sg
Sushi Tenrai
Making omakase more approachable from its relaxed spot on Pickering Street in Singapore’s CBD, Sushi Tenrai strips away the formality often associated with the Japanese dining tradition, focusing on quality sushi and warm hospitality. Lunch omakase menus start from an accessible SGD 38, with an optional free-flow sake pairing for those looking to linger longer. Signatures include the Wagyu Uni Rice Dish, combining sushi rice, sea urchin, caviar and richly marbled Japanese beef. Attention to detail remains central to the experience. Fresh wasabi is grated traditionally on a sharkskin oroshigane, while chefs tailor the progression of each meal through interaction with diners, keeping the experience personal, considered and refreshingly unfussy.
Where: Sushi Tenrai, Pickering Street, Raffles Place, Singapore
When: Daily from 11:30 am to 2:30pm and 5:30pm to 9:30pm
Contact: https://tenrai.com.sg
Tembusu
Tembusu has opened within the Ginger Garden at Singapore Botanic Gardens, bringing a contemporary approach to Straits cuisine. Named after Singapore’s native tembusu tree, the restaurant celebrates heritage, resilience and flavours passed down through generations. The kitchen reunites Fleursophy Group Executive Chef Dome Lim and Head Chef Lime Koh, former classmates and colleagues at acclaimed restaurant Les Amis. Together, they reinterpret familiar Peranakan dishes while preserving their comforting character. Signatures include a laksa made with udon noodles, aromatic seafood broth, Andaman Sea prawns and sakura ebi. Elsewhere, the Homemade Kaya Pullman Loaf offers a nostalgic finish, pairing toasted bread with French butter and coconut jam, served alongside two soft-boiled eggs.
Where: Tembusu, Singapore Botanical Gardens, Cluny Road, Singapore
When: Daily from 8am to 9pm
Contact: https://tembusu.sg
July 2026
Behind Clay
Behind Clay brings a wood-fired twist to Asian fusion dining on Singapore’s River Valley Road. Hidden behind sister restaurant IL CLAY, the 52-seat dining lounge pairs mirrored interiors, red lighting and plush seating with a menu created by Chef Ciro Sorrentino and Chef Yip. Designed for sharing, highlights include whole fried quail finished with a Chinese wine flambé and calamari tossed with hae bee hiam. The wood-fired oven also produces inventive pizzas, including one topped with pumpkin purée and butternut chicken curry, and another combining duck foie gras pâté with tamarind sauce. Guests can also enjoy six oysters at $1 each with any menu item, subject to availability.
Where: Behind Clay, Clarke Quay, River Valley Road, Singapore
When: Daily from 5pm to 1am
Contact: www.ilclay.com/behindclay
Foura
FOURA brings wellness-led dining to Gardens by the Bay, opening inside a glasshouse at the entrance to IMBA Theatre on 9 July 2026. The airy 120-seat venue combines indoor dining with a pet-friendly outdoor area overlooking the surrounding greenery. Built around physical, mental, emotional and relational wellbeing, FOURA serves nutrition-focused dishes blending Asian and European influences. The menu includes grain bowls, plant-forward plates, grilled proteins and wholesome brunch options, alongside cold-pressed juices, coffee, tea and cocktails. Drinks range from ube matcha to coconut water espresso blends. Beyond dining, FOURA will host yoga, Pilates, breathwork, sound baths and run clubs.
Where: FOURA, IMBA Theatre, Gardens by the Bay, Singapore
When: Daily from 11am to 10pm
Contact: www.foura.sg
Loulouca
Loulouca will make dessert the main event when it opens on Ann Siang Hill on 29 July. Founded by Louisa Lim, former head pastry chef at three-Michelin-starred Odette, the 20-seat atelier combines French technique with seasonal Asian ingredients. By day, guests can choose from pastries, homemade ice cream, coffee and tea. Evenings focus on plated desserts prepared à la minute, including Yamanashi peach with blackberry yoghurt sorbet, Shizuoka melon with vanilla mousse and matcha meringue, and Mara des Bois strawberry with crème fraîche and lemon curd. The signature Loulouca reimagines tiramisu with sobacha ice cream, coffee praline and caramelised pecans.
Where: Loulouca, Ann Siang Hill, Maxwell, Singapore
Contact: www.loulouca.com
Noor
Newly launched Noor Singapore brings Japanese influences to Mediterranean cooking on Mohamed Sultan Road. Founded by chef-owner Titus Thamil, the 65-seat restaurant also conceals a 10-seat izakaya at the rear, creating a relaxed setting for its cross-cultural menu. Highlights include Mediterranean Ramen, featuring chicken broth enriched with tahini and harissa, and Tahini Gyoza filled with chicken shawarma, pine nuts and sesame. Desserts continue the theme with Labneh Cheesecake and Sticky Goma, a black sesame financier finished with white chocolate and Lebanese olive oil. Named after the Arabic word for “light”, Noor is designed around generous, comforting dishes that balance Mediterranean foundations with Japanese ingredients and fermentation.
Where: Noor Singapore, Mohamed Sultan Road, Singapore
When: Tuesday to Sunday, from 5pm to 12am
Contact: https://www.noor.sg/
Rolls Handroll Izakaya
The newly opened Rolls Handroll Izakaya brings an omakase-inspired approach to Japanese handrolls at Mercer ICON Singapore City Centre. Helmed by former Hiryu chefs Max and Raymond, the intimate 16-seat restaurant combines textured wood, brushed steel and counter-side preparation for a refined dining experience. The signature six-piece handroll set features premium cuts including salmon, tuna, amberjack and flounder, each assembled to order in full view of diners. For a more accessible introduction, the $28 lunch set presents six varieties of sashimi, while additional dishes include okonomiyaki, carpaccio and chirashi don.
Where: Rolls Handroll Izakaya, Club Street, Telok Ayer, Singapore
When: Daily from 11:30am to 2pm, 5:30pm to 10pm
Contact: https://rolls.sg
Sushi Ryujiro
Sushi Ryujiro has reopened at The Capitol Kempinski Hotel, marking a new chapter for chef Ryujiro Nakamura’s acclaimed Edomae sushi restaurant. Formerly located at Shaw Centre, the intimate 10-seat counter continues its focus on traditional techniques, with seafood aged, cured and prepared to enhance flavour and texture. The new setting features a dramatic paper dragon installation by Wanda Barcelona, alongside earthen tsuchikabe walls and warm timber details that keep attention firmly on the chefs. Seasonality remains central to the omakase experience, with rare ingredients sourced through trusted fishermen in Japan. Highlights may include red uni from Fukui Prefecture, while the restaurant’s sushi rice is seasoned with a proprietary vinegar blend for a delicate acidity.
Where: Sushi Ryujiro, The Capitol Kempinski Hotel, Stamford Road, Singapore
When: Tuesday to Sunday from 12pm to 3pm and 6:30pm to 11pm
Contact: https://sushiryujiro.sg
Tavola Aperta
Italian restaurant Tavola Aperta brings affordable dining to Orchard Road, with every pasta dish priced at S$20 or less. The restaurant combines the relaxed atmosphere of a modern trattoria with the skills of fine-dining-trained chefs. Its name translates to “open table”, reflecting a focus on warmth, generosity and accessible dining. The menu centres on freshly prepared pasta, balancing familiar Italian classics with contemporary combinations designed for casual lunches, midweek dinners and relaxed catch-ups. With restaurant prices continuing to rise across Singapore, Tavola Aperta’s capped pricing offers a refreshing alternative without slipping into fast-casual territory.
Where: Tavola Aperta, 68 Orchard Road, Singapore
When: Daily from 11am to 10pm
Contact: @tavola.aperta.sg
Tiffany Blue Box Café
Tiffany & Co’s famed Blue Box Café made its Southeast Asia debut at ION Orchard in July. Located on the top floor of the jeweller’s revamped flagship, the café will serve breakfast, lunch and afternoon treats in a setting inspired by the original New York concept. The menu has been created with Chef Julien Royer, chef-owner of three-Michelin-starred Odette, blending American classics, French technique and Singaporean flavours. The opening forms part of Tiffany’s expanded triplex boutique, which also features private VIP suites, Singapore’s first Tiffany watch salon and The Schlumberger Gallery.
Where: Tiffany Blue Box Café Singapore, ION Orchard, Orchard Road, Singapore
When: Daily from 10am to 10pm
Contact: www.tiffany.sg
June 2026
Casa Mori
At Dempsey Hill, Casa Mori is designed for long lunches and cosy dinners. The restaurant brings together Chefs Willin Low and José Alonso, who reinterpret familiar flavours through heritage, memory and modern technique. The result is a menu that feels rooted in Singapore yet open to wider influences. Highlights include Hokkien Mee Fideua, Iberico Secreto Satay and Mochi Churros, giving comfort food a clever, contemporary twist. The setting adds to the appeal, offering a warm dining room that works for family meals, catch-ups and casual celebrations. Settle in, slow down and make a meal of it.
Where: Casa Mori, 11 Dempsey Road, Singapore
When: Daily from 11.30am to 2.30pm and 5.30pm to 10.30pm
Contact: www.casamori.sg
Hikiniku To Come
VivoCity is now home to one of Tokyo’s cult hamburg steak concepts. Hikiniku To Come keeps things refreshingly focused with a single signature set built around freshly ground meat and freshly cooked rice. Each meal centres on charcoal-grilled hamburg steaks served one by one, so the food arrives hot, juicy and ready to eat. The set includes three patties, refillable rice, miso soup, a raw Japanese egg and condiments, creating a fuss-free ritual that has already drawn queues. With its counter-style energy and compact menu, this is less about lingering and more about the pleasure of a perfectly timed meal.
Where: Hikiniku To Come, 1 HarbourFront Walk, VivoCity, Singapore
When: Daily, 11am to 10pm
Contact: @hikiniku.to.come_singapore
SukiyakiJIN
Japanese comfort food gets a dramatic upgrade at SukiyakiJIN, the new Shaw Centre restaurant from the Les Amis Group Japanese collective. The signature dish is Singapore’s first A5 Wagyu Spicy Tomato “Mountain” Sukiyaki, a towering stack of premium Japanese beef simmered with vegetables and silken tofu in a rich tomato broth spiked with chilli padi. The experience is interactive, from adjusting the bubbling broth to choosing the final course. Save enough sauce for the grand finale, when staff transform the remaining flavours into Cheese Risotto or silky Inaniwa udon. It is warming, generous and made for sharing.
Where: SukiyakiJIN, 1 Scotts Road, Shaw Centre, Singapore
When: Daily from 11.30am to 3pm and 5.30pm to 10pm
Contact: @sukiyakijinsg
May 2026
ASIN
ASIN is one of Singapore’s most anticipated new openings. The restaurant will introduce a refined take on Progressive Asian Dining, guided by seasonality, fermentation and balance. Led by Chef Ace Tan, formerly of Asu, ASIN will explore the flavours of North and South East Asia through a tasting menu rooted in nature, technique and shi liao, the idea of food working in harmony with the body and environment. The project also brings Tan together with Desmond Heng, founder of Suguru Home Dining, combining creative direction with strong sourcing and operations.
Where: ASIN, 38 Carpenter Street, Singapore
When: Wednesday to Sunday from 6pm to 10:30pm
Contact: www.asin.sg
Hathaway Autograph
Hathaway has opened its flagship restaurant, Hathaway Autograph, at Varel Singapore, a Tribute Portfolio Hotel. The Singapore-born brand brings its warm approach to hospitality into a more elevated setting, with a menu inspired by Southeast Asian flavours, family recipes and personal food memories. Designed by FDAT Architects, the bright space features a spacious dining room, high ceilings and leafy alfresco terraces overlooking Selegie and Mount Sophia. Led by Executive Chef Kenneth Loke, the menu includes Beef Cheek Rawon, Ah Nya’s Fish Curry, Bebek Goreng ‘Berempah’, Boston Lobster Noodle and Hathaway’s Chicken Rice, alongside heritage-led small plates, nostalgic desserts and house-fermented drinks.
Where: Hathaway Autograph, Varel Singapore, a Tribute Portfolio Hotel, Singapore
When: Open daily from 7pm to 10pm
Contact: @hathawayautograph
Jiin Omakase
Jiin Omakase brings a polished new Japanese dining experience to Singapore’s Shaw Centre. The Les Amis Group restaurant focuses on seasonal Japanese cuisine, premium seafood and the quiet art of omotenashi. The name Jiin is rooted in thoughtful hospitality, with the experience designed to feel refined without being overly formal. The restaurant offers an intimate omakase journey that balances craftsmanship with connection, allowing guests to settle in and place their trust in the chefs. Expect elegant pacing, quality produce and a warm, personal approach to fine dining.
Where: Jiin Omakase, Shaw Centre, Scotts Road, Singapore
When: Open daily from 12pm to 3pm and 6:30pm to 10pm
Contact: www.jiinomakase.com.sg
Sam Sam Sam
Sam Sam Sam brings a nourishing take on Korean samgyetang to Velocity @ Novena Square. Founded by Luke Yi, the restaurateur behind Drim and Modu, the restaurant specialises in ginseng chicken soup prepared with carefully selected herbs and wholesome ingredients. Diners begin with a short wellness quiz that recommends dishes such as Thermal Detox, Vitality Tonic, Circulation Elixir, Nourishing Perilla and Immunity Black. Beyond samgyetang, the menu includes hand-pulled kalguksu noodles, Korean-style porridge and sharing plates. The interiors take inspiration from a traditional Korean apothecary, with medicine drawers, dark timber and ceramic details reinforcing the restorative theme.
Where: Sam Sam Sam, Velocity @ Novena Square, Novena, Singapore
When: Monday to Sunday, from 11am to 10pm
Contact: www.samsamsam.sg
Satori
Satori is now open on Amoy Street, bringing a lively new yakitori experience to Singapore. Led by Chef Wilson, a protégé of Chef Shyong of Sapoto, the restaurant combines omakase-style grilling techniques with a more casual, social setting. The menu features more than 50 charcoal-grilled skewers, from Torikawa Skin, Momo Thigh and Tebasaki Mid Wing to adventurous cuts such as Hatsu Heart, Reba Liver and Hatsumoto Aorta. Beyond yakitori, diners can enjoy à la carte dishes, vegetables, and hotpot, all paired with sake, whisky, highballs, shochu, and yuzu liqueurs. A private karaoke room adds to the after-dark appeal.
Where: Satori, Amoy Street, Singapore
When: Monday to Saturday from 3pm to 11pm
Contact: www.satori.sg
Whuchu
Whuchu Korean Dining Restaurant brings an ingredient-led approach to Korean barbecue at UE Square. Its defining feature is a Himalayan salt ageing room, where premium meats, fermented seafood and selected banchan are matured under controlled temperature and humidity to improve tenderness and concentrate flavour. Lunch focuses on hearty ssambap, while dinner centres on tableside grilling. Signature dishes include the Aged Bone-in Pork Belly, prized for its caramelised crust and juicy interior, alongside Wagyu Beef Brisket and Spicy Fire Baby Octopus. House-made fermented seafood and banchan add further layers of umami without overpowering the meats.
Where: Whuchu, Clemenceau Avenue, UE Square, Singapore
When: Daily from 11.30am to 11pm
Contact: www.whuchu.sg
April 2026
1887 by André
1887 by André marks Chef André Chiang’s return to Singapore’s fine dining scene. Set within Raffles Hotel Singapore, the restaurant pays tribute to the hotel’s 1887 opening year and the storied legacy of Raffles Grill and Elizabethan Grill. Led by Chef Patron André Chiang, the concept explores “heritage gastronomy”, reimagining archival recipes and Singapore flavours through a modern French lens. Expect an elegant dining room designed by Bill Bensley, alongside a menu shaped by history, memory and craft. Highlights include dishes inspired by the hotel’s past, alongside Chiang’s signature creations.
Where: 1887 by André, Raffles Hotel Singapore, Beach Road, Singapore, 189673
When: Open Tuesday to Saturday from 11:30am to 1pm and 6pm to 8pm
Contact: www.raffles.com
Bibim Deli
Bibim Deli brings Korean comfort food to Suntec City with a celebrity chef seal of approval. The casual new concept is fronted by Korean chef Min Yohan, who appeared on Netflix’s Culinary Class Wars season one, and makes his Singapore debut with a DIY bibimbap and banchan experience. Diners can build their own bowls from a rotating selection of rice, proteins, vegetables and more than 20 banchan options, with Chef Min said to have a repertoire of over 1,000 recipes. Fun, flexible and flavour-packed, Bibim Deli is a fresh pick for quick lunches, Korean cravings and fuss-free feasts.
Where: Bibim Deli, 3 Temasek Boulevard, Suntec City, Singapore, 038983
When: Open daily from 11:30am to 9pm
Contact: @bibimdeli
QUAN Hotpot
QUAN Hotpot brings a comforting communal dining experience to Resorts World Sentosa. Located at Hotel Michael, the contemporary Chinese restaurant is built around the joy of gathering over bubbling broths and premium ingredients. Inspired by the Five Elements of flavour, the menu moves between sour, sweet, bitter, spicy and salty, with options such as the Signature Singapore Laksa Broth adding a local touch. Expect fresh seafood, quality meats and sustainably sourced produce from Singapore farms and fisheries. Warm, casual and refined, QUAN Hotpot is well suited to family dinners, group gatherings and post-Sentosa feasts.
Where: QUAN Hotpot, Resorts World Sentosa, Sentosa Island, Singapore, 098138
When: Open daily from 5pm to 10pm
Contact: www.rwsentosa.com
Smash Street
Smash Street brings serious burger energy to Singapore’s Amoy Street. The new opening from the team behind Scarpetta keeps things simple, serving crisp-edged smash burgers from an open-kitchen burger bar. Tuck into a compact menu built around juicy patties, soft buns and no-fuss sides, including twice-fried fries and chicken poppers with chilli crunch aioli. With limited seating and a walk-in format, it is made for quick lunches, casual dinners and late-night cravings. Burgers start from S$14, making this one of the city’s most tempting new grab-and-go spots.
Where: Smash Street, 50 Amoy Street, Singapore, 069876
When: Open Tuesday to Saturday from 11:30am to 2:30pm and 6pm to 10:30pm
Contact: @smashstreet.sg
Sushi Kenshin
Clarke Quay Central has welcomed an intimate omakase restaurant made for sushi lovers. Sushi Kenshin focuses on Japanese seafood, seasonal ingredients and chef-led tasting menus, with Head Chef Kevin Ho bringing decades of experience to the counter. The 20-seat space allows diners to watch each course come together, while a private room caters to business lunches and special occasions. The menu moves with the seasons, showcasing precision, balance and the quiet theatre of omakase dining. Pair the experience with sake or Japanese spirits, then linger over riverfront views before heading back into the buzz of Clarke Quay.
Where: Sushi Kenshin, Clarke Quay Central, Singapore
When: Monday to Saturday, from 10am to 2pm and 6pm to 10pm
Contact: www.sushikenshin.sg
Sushi Kimura Plus
Sushi Kimura Plus marks Chef Tomoo Kimura’s return to Singapore’s omakase scene. Located at Conrad Singapore Orchard, the intimate eight-seat sushi counter focuses on Edomae-style sushi, seasonality and craft, with each piece prepared personally by the chef. The experience is rooted in precision, but avoids the stiffness often associated with high-end sushi, creating a warmer, more conversational atmosphere. Expect premium Japanese produce, carefully aged fish and a front-row seat to Kimura’s technique. For sushi purists, this is one of Singapore’s most exciting new openings.
Where: Sushi Kimura Plus, Conrad Singapore Orchard, 1 Cuscaden Road, Singapore, 249715
When: Open daily from 12pm to 9:30pm
Contact: https://sushikimuraplus.com.sg
Tonkatsu Daiki
Tonkatsu Daiki brings a taste of Osaka to Singapore, serving golden pork cutlets inside Ngee Ann City. The restaurant marks the first overseas outpost for the Osaka brand, which has been recognised by the Michelin Guide for four consecutive years. The menu focuses on premium pork coated in light panko and fried slowly at controlled temperatures, resulting in a crisp shell and juicy centre. The setting adds to the experience, with an entrance inspired by a Japanese train and interiors that nod to Osaka’s lively food culture.
Where: Tonkatsu Daiki, 391 Orchard Road, Singapore, 238872
When: Open daily from 11:30am to 2:30pm and 5:30pm to 8:30pm
Contact: @tonkatsudaikisg
March 2026
Humo
Humo brings Spanish and Japanese culinary traditions together on Keong Saik Road. Led by Chef Jordi Jou, whose career spans Barcelona, London and Japan, the restaurant’s Sol Nami omakase explores the tension between both cultures rather than relying on conventional fusion. The menu features dishes such as smoked sardines with yuzu, black cod with miso and wagyu beef paella. A signature starter pairs Argentinian prawn tartare with crisp sushi rice, setting the tone for the experience. Outside the omakase, diners can order Japanese eggplant with burrata and Iberico ham with melon and lotus root chips.
Where: Humo, Keong Saik Road, Tanjong Pagar, Singapore
When: Dailu from 12pm to 2:30pm and 5pm to 12am
Contact: https://humo.sg
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.