Tempura Ensei
Edo-style tempura omakase, including dishes such as sea urchin tempura, is served by Head Chef Naruki, who hails from a century-old tempura restaurant in Japan (Credit: Tempura Ensei)
Having jazzed up Palais Renaissance’s dining selections since its recent opening, Tempura Ensei is led by Executive Chef Naruki Takeshima, who specialises in the age-old artistry of Edo-style tempura—apparently tempura first arrived in Edo, which is Tokyo today, in the late 18th century.
The omakase menu serves tempura achieved with the airiest, crispiest texture. From the signature Kuruma Ebi (Japanese tiger prawn) to flavourful seasonal vegetables, ingredients are flown in four times weekly from Japanese prefectures such as Tokyo and Fukuoka. Lunch Omakase is served at $128 per person, and at $188 or $288 per person for Dinner Omakase. Host your private events for $1,800 minimum for lunch, and $2,800 minimum for dinner. The intimate 20-seat Tempura Ensei is set to create an elevated tempura experience at great value.
Venue:
390 Orchard Road, B1-06/07, Palais Renaissance, Singapore 238871
Opening Hours:
Daily lunch, 12pm to 2pm
Daily dinner, 6pm to 10pm
Reservations:
Tel: +65 9178 0664; email: [email protected]
Raffles Sentosa Singapore
Raffles Room, Raffles Sentosa Singapore (Credit: Raffles Sentosa Singapore)
Sentosa’s latest premier destination, the all-villa Raffles Sentosa Singapore houses five exceptional restaurants and lounges, each offering a unique experience. At Royal China, Executive Chinese Chef Ling Heng Yao, who comes from Singapore’s legendary Michelin-starred Sichuan restaurant, Shisen Hanten, presents refined Cantonese cuisine with poetic elegance, blending traditional flavours with innovative creations.
At Empire Grill, Chef Bjoern Alexander is set to reimagine Tuscan culinary traditions into a modern masterpiece once again. Having helmed the one-Michelin-starred Matera and previously, Hong Kong’s two-Michelin-starred Octavium, he is renowned for injecting bold Asian flavours into Italian cuisine. Here, each dish will be a balance of refinement and creativity, making it the signature dining destination at the resort.
A unique culinary experience awaits at Iyasaka by Hashida, where the well-known Chef Kenjiro “Hatch” Hashida will be taking diners on an exquisite gastronomic journey through his signature omakase menu, when it opens.
Beyond the fine dining experiences, privacy is offered at the Chairman’s Room with a selection of whiskies, cognac and fine wines—and of course, the world-famous Raffles Sling reimagined as the Sentosa Sling, crafted sustainably from upcycled watermelon skin and lemon leaves grown in the gardens here. The Raffles Room, on the other hand, allows guests to indulge in the popular Raffles afternoon tea. Raffles Sentosa Singapore, with its exceptional F&B team, understated designer sleek, and commitment to culinary innovation, is set to redefine luxury dining on the island.
Venue:
4 Bukit Manis Rd, Sentosa, Singapore 099947
Opening Hours:
For the opening hours of the various restaurants and lounges, visit www.raffles.com/sentosa/dining
Reservations:
Tel: +65 6032 4668, email: [email protected]
Asia’s 50 Best Celebrates Seroja by Chef Kevin Wong
A partner of DBS’ The Culinaire’s List, Seroja is one of Singapore’s most acclaimed restaurants and has recently secured the 40th spot on Asia’s 50 Best Restaurants 2025 (Credit: Seroja)
Little wonder Seroja has been credited as a restaurant with meteoric rise. This partner-restaurant of The Culinaire’s List, curated especially for DBS Insignia Cardmembers, has once again entered the latest Asia’s 50 Best Restaurants list, having first entered the list in 2023 as the highest new entry after opening for just one year.
Globally recognised as a key indicator of top dining spots, with its influence quickly boosting a restaurant's reputation, the Asia’s 50 Best Restaurants list features seven restaurants from Singapore this year—of which Seroja sits proudly at number 40.
Seroja celebrates the diverse flavours of Malay Archipelago cuisine that are inspired by the spices and tastes Chef Kevin Wong grew up with. Collaborating closely with farmers, craftsmen, and artisans, Chef Kevin highlights their life’s work with dishes such as Duck Percik from Bidor with Crispy Traders Rice & Lauk Pauk, and Mangrove Wood Charred Blue Lobster with Laksa Leaf Sauce. Each plate takes diners on a culinary journey through the region, offering an immersive exploration of its rich gastronomic heritage.
Venue:
7 Fraser Street, 01-30/31/32/33, Duo Galleria, Singapore 189356
Opening Hours:
Tuesday to Saturday, 6pm to 11pm
Friday and Saturday, 12pm to 2.30pm
Reservations:
Reserve your table at Seroja through The Culinaire’s List. Call 1800 327 8088 (from Singapore) or +65 6327 8088 (from overseas), or email at [email protected]
Sugarra
Txuleta made with Charcoal Grilled “Vintage” Beef (Credit: Resorts World Sentosa 圣淘沙名胜世界)
Resorts World Sentosa welcomes the island’s very first Basque and Spanish dining destination, Sugarra. Meaning ‘flame’, Sugarra features the Basque grill that contributes to a smoky fragrance on dishes such as its Txuleta, a vintage beef crossbred between Arizonian and Galician cattle and aged for 45 days before being flame-licked over charcoal.
The modern menu is conceptualised by Chef-Proprietor Aitor Jeronimo Orive, formerly the chef of the Michelin-star Basque Kitchen, to feature Spanish coastal ingredients such as cod, sea bream, squid and hake alongside other premium meats and seasonal produce.
Executive Chef Aitor Gonzalez, the mentee of Chef Rodrigo de la Calle who runs his three Michelin-starred eponymous restaurant, helms the kitchen together with Chef Jeronimo. Their 9-course Sugarra Experience Tasting Menu, priced at S$288++ per person, starts off with a magical garden-inspired medley of eight tapas called Tapitas. Subsequent courses include the playful Basque Sushi, where paella is packed as morsels of rice with saffron, topped with premium Hokkaido scallops.
Sugarra’s 68-seater restaurant blends rustic charm with modern sophistication, inspired by the Basque Country landscapes, for a warm and welcoming setting.
Venue:
8 Sentosa Gateway, Ave 8, Singapore 098269
Opening Hours:
Monday to Sunday, 6pm to 11pm
Last order at 10pm
Reservations:
+65 6577 6448 / 6688; www.rwsentosa.com/sugarra
Jin Ting Wan
Jin Ting Wan overlooks the cityscape at level 55, with private suites and rooms such as this (Credit: Jin Ting Wan)
Set to debut this summer in Tower 1 of Marina Bay Sands, Jin Ting Wan 金蜓湾 will be the integrated resort’s first and only fully owned Cantonese fine dining restaurant. Offering a view of the city’s skyline and sea, it will feature a highly refined Cantonese dining experience, including an in-house tea and spirits programme, as well as one of Singapore’s largest collection of Chinese fine wines. The interior, inspired by its name, Golden Dragonfly in Mandarin, features dragonfly motifs in its contemporary oriental design.
The 166-seater restaurant, rich in Cantonese culinary heritage, will serve a selection of Cantonese dishes passed down through generations, consisting of premium seafood, roasted meats, and handcrafted dim sums, all prepared using traditional techniques.
For updates on the upcoming opening:
Cavern Restaurant
Inside Cavern Restaurant, Singapore’s first ever cave restaurant (Credit: Cavern Restaurant)
TungLok Group’s Cavern Restaurant is Singapore’s first ever cave restaurant, located at the brand new attraction, Rainforest Wild Asia. Inspired by the UNESCO World Heritage site of the Mulu Caves in Sarawak, diners are invited to immerse in its wild, yet enchanting and photo-worthy setting.
Led by Head Chef Sheng Lim, whose decade-long culinary journey includes experience at JAAN, Cure Concepts and Cé La Vi Singapore, it offers a meticulously crafted menu of cosmopolitan flavours—highlights include the 12-hour braised Ironstrike Knuckle and the Balinese dark chocolate tart. The restaurant also adopts sustainable practices in its operations, using mycelium leather derived from mushrooms as menu covers, and reclaimed teak as cutlery holders.
Cavern Restaurant’s crystalline lights are reminiscent of natural cave droplets, setting the scene and vibes for families, date nights or gatherings with friends. The large seating capacity of 158 also allows for corporate events and private celebrations.
Venue:
20 Mandai Lake Rd,
Rainforest Wild ASIA #02-32, Singapore 729825
Opening Hours:
Monday to Sunday, 11am to 3pm, 4pm to 9pm
Last order at 8.30pm
AP Café
White Pepper King Crab & Avocado (Credit: AP Café)
After over 20 AP Houses around the world, Audemars Piguet has finally launched one in Singapore, located within the historic Raffles Hotel’s Bar and Billiard room. This AP House features the first-ever AP Café, open to the public, as an invitation to discover the world of Audemars Piguet.
Featuring reimagined Swiss dishes with a Singaporean twist, the menu reflects the creativity, precision and innovation central to Audemars Piguet’s watchmaking. The nation’s love for spiced seafood is reflected in the roasted White Pepper King Crab & Avocado topped with caviar; and for dessert, the Gula Melaka Pain Suisse with palm sugar custard cream, topped with desiccated coconut sounds like a sweet treat!
With this, AP House Singapore offers an extraordinary experience for horological enthusiasts, novices and discerning travellers alike. Designed as an ultra-contemporary living space that imagines how the founders would live today—with the themes of art, music and gastronomy embedded—it will also feature rotating exhibitions held as immersive experiences.
Venue:
Bar & Billiard Room at Raffles Hotel, 1 Beach Road, Singapore 189673
Opening Hours:
Daily, 11am to 8pm
Reservations:
Tel: +65 3129 2087; email: [email protected]
Nómada
Oyster with Spicy Sobrasada (Credit: Nómada)
Nómada, a culinary destination led by Chef Gonzalo Landin, in partnership with AC Concepts, brings in a new wave of Spanish gastronomy upon its opening on Keong Saik Road. Offering a modern, innovative experience, Nómada brings Spain’s vibrant heritage to life with reimagined Spanish cuisine by Chef Gonzalo, previously the Executive Chef of Binomio.
The bold and thought-provoking flavours of each plate, such as Oyster with Spicy Sobrasada and Beef Tartare & Bone Marrow, invite diners to explore the vast possibilities of Spanish cuisine. Chef Gonzalo weaves the tapestry of stories from Spain’s rugged landscapes and humble homes across the globe into the crafting of the dishes. Set against the rustic charm of the restaurant, the menu is a reflection of Chef Gonzalo’s ability to marry authenticity with avant-garde flair, making Nómada an experience to remember.
Venue:
1 Keong Saik Rd, #01-05, Singapore 089109
Opening Hours:
Monday to Saturday, 12pm to 2.30pm, 5.30pm to 11pm
Closed on Sunday
Reservations:
Tel: +65 8209 7809; www.sevenrooms.com/explore/nomada/reservations
ANTI:DOTE, Fairmont Singapore
Cultural Medallion-awarded artist Lim Tze Peng inspires the latest High Tea at ANTI:DOTE, Fairmont Singapore (Credit: ANTI:DOTE)
In celebration of SG60, Fairmont Singapore presents a series of collaborations honouring the nation’s heritage, beginning with a tribute to Singapore’s oldest living artist, Lim Tze Peng’s legacy at ANTI:DOTE. In partnership with Ode to Art gallery, this is a first-of-its-kind high tea experience, inspired by the iconic works of the Cultural Medallion winner.
From 2 January to 31 March 2025, the afternoon tea includes sweet and savoury treats inspired by Lim Tze Peng’s masterpieces. This unique concept showcases the Calligraphy Brush, which is crafted from praline by Executive Pastry Chef Yong Ming Choong to reflect the artist’s signature brushstrokes, capturing the artistry of his calligraphy; and vibrant Macarons painted with Singapore scenes. Filled with almond calamansi and chilli, the Macarons evoke the bold energy and expressive hues of the artist’s iconic works.
Many of the savoury dishes by Chef de Cuisine Jacky Lai use rice as the base to highlight Lim Tze Peng’s exclusive use of rice paper for his artworks: the Spicy Prawn is a fresh take on the breakfast classic chee cheong fun (made from rice flour) accompanied by prawns and sakura ebi. Guests can also order handcrafted mocktails and cocktails conceptualised by Marlon Aseoche, Lead Mixologist at ANTI:DOTE in line with the theme. This artful high tea experience meaningfully celebrates Lim Tze Peng’s legacy with Singapore’s 60th year.
Venue:
ANTI:DOTE, Level 1, Fairmont Singapore, Singapore 189560
Opening Hours:
Monday to Friday, 3pm to 5pm
Saturday to Sunday, 12pm to 2pm, 3pm to 5pm
Reservations:
Tel: +65 6431 6156; email: [email protected]
Tastemakers 2024 by Travel+Leisure Asia
Top, from left: Chef Zor Tan, Chef Kevin Wong, Chef Louis Han. Bottom, from left: Chef Jitin Joshi, Chef Mano Thevar
Travel+Leisure Asia has unveiled the restaurants featured in its coveted list of Tastemakers 2024, a culmination of the best flavours and delicacies that Southeast Asia has to offer. Carefully handpicked by Travel+Leisure Asia’s panel of food critics, influencers, chefs, and journalists, this year’s list features 25 restaurants from Singapore—of which five are from The Culinaire’s List, curated especially for DBS Insignia Cardmembers.
Born, a one Michelin-starred restaurant helmed by Chef Zor Tan, marries the elegance of French gastronomy with the variety of Chinese ingredients. Every dish is storytelling on the plate, with dishes like the Braised Sea Cucumber coated with Koshihikari rice—inspired by a completely different dish he tasted in Thailand—and the Sweet Potato Puree sublimely contrasted with Oolong chantilly, all chronicling his own experiences.
Nae:um is the brainchild of Chef Louis Han, with the cuisine reflecting his upbringing in Gangnam where Western cultures are juxtaposed against Korean traditions. Each seasonal menu of this one Michelin-starred restaurant is an episodic glimpse of his life, with dishes such as the Chunbing, a potato crepe served during Spring gatherings, wrapping kimchi ragu and elegantly topped with kimchi sabayon.
Revolver fires up South Asian cooking with exacting standards through its custom-built grill stations and has earned the Michelin Guide distinction. Chef-partner Jitin Joshi unveils a plethora of surprises, from the ubiquitous Indian dish of paneer reworked like a masterpiece, to the iconic Revolver Kulchette, with fillings from breadcrumbed black cod to Winter truffles refreshing each menu.
Seroja is a one Michelin-starred celebration of Malay Archipelago cuisine and spices, hallmarking the flavours that Chef Kevin Wong grew up with. Working closely with farmers, craftsmen and artisans to showcase the fruit of their labour, he plates up a Barbeque Duck Percik with Crispy Traders Rice, and the Mangrove Wood-charred Scallop with Laksa Leaf Sauce, bringing diners on an expedition with him through the region.
Thevar, named after its Chef Mano Thevar, features contemporary Indian cuisine that nestles traditional Indian flavours with European techniques. The two Michelin-starred restaurant promises to ignite one’s palate with flavourful creations such as Chef Thevar’s signature Mysore Spiced Lamb Rack, painstakingly handcrafted with his blend of spices, and his aromatic Chettinad Chicken Roti.
Reserve your table at these establishments through The Culinaire’s List. Contact us via email at [email protected] or call 1800 327 8088 (within Singapore) or +65 6327 8088 (from overseas).
East47
East47’s Cosmo Marilyn cocktail and its elevated Chawanmushi in pop-art style (Credit: East47)
East47 is a novel 12-seater cocktail and culinary studio hidden within Singapore’s award-winning Manhattan Bar. It draws inspiration from the creative and collaborative spirit of Andy Warhol’s The Factory in Manhattan to offer a silver space and a menu that characterises the high-low dichotomy of the pop art movement, fusing sophisticated techniques with bold, playful flavours. The drinks menu at East47 is curated by Head Bartender Antonino Donato, and Assistant Bar Manager Riccardo Lugano, formerly from London’s Connaught Bar.Featuring a collection of seven libations and plates, Volume 1: High Low’s highlights include the Cosmo Marilyn, a Cosmopolitan drink that blends Orientalist Vodka and Ocho Tequila with Oolong milk tea, passion fruit and pecan. Complementing it is the Chawanmushi, given a twist with a tea-infusion and topped with fresh Hokkaido uni. For meat lovers, the Béarnaise Hanger Steak and Pickled Onions is paired with the SBAAAAAM!! cocktail, a blend of bourbon fat-washed with yoghurt and popcorn to satiate urban cravings.
Venue:
1 Cuscaden Road, Level 2,
Conrad Singapore Orchard, Singapore 249715
Opening Hours:
Wednesday and Thursday, 6pm to 12am
Friday and Saturday, 6pm to 1am
Reservations:
East47/reservations
Les Ducs
Brasserie classics get a fun overhaul at Les Ducs (Credit: Les Ducs)
Les Ducs playfully creates French comfort food with Asian inflections from the ground floor of a homely heritage shophouse along Ann Siang Hill. Its Chef-Partner Louis Pacquelin is a Ducasse protégé who was the opening Chef de Cuisine at BBR by Alain Ducasse.
Here, Chef Pacquelin offers moreish snacks and bites including the Croque Prata—a love child of Croque Monsieur and Prata, which incorporates French ham, comté cheese and truffled béchamel in a golden brown prata—and the Palourdes and bouillon Javanais, featuring French clams cooked in white wine and shallots, which are then finished with a Javanese soto ayam broth and fresh spices. For a hearty main to share, T-bone de Bœuf Angus, Sauce Au Poivre de Kampot, has grass-fed angus t-bone steak from Australia drizzled with a Kampot black pepper sauce to give you that multi-cultural explosion in your mouth. And while you’re there, ask about Madame Claude, an exclusive members-only social club that sits above it.
Venue:
8 Ann Siang Hill, Singapore 069788
Opening Hours:
Monday to Saturday, 5pm to 10.30pm
Reservations:
LesDucs/reservations
Tatler 100 Best Restaurants Asia 2024
Three culinary visionaries: Chef Hirofumi Imamura (left), Chef Jitin Joshi (centre) and Chef Kevin Wong (right) (Credit: Imamura; Revolver; Seroja)
Tatler Asia has unveiled its prestigious Best 100 Restaurants Asia 2024, celebrating exceptional dining establishments across the region. This coveted list is meticulously curated by a panel from Tatler's expansive Asia-wide network, including dining editors and seasoned critics. Among the honorees are three Singaporean restaurants on The Culinaire’s List, curated for DBS Insignia Cardmembers.
Imamura, by Chef Hirofumi Imamura, offers an authentic Japanese dining experience where precision and artistry are emphasised. At its intimate 13-seat counter, diners can view Chef Hirofumi’s creations using the finest ingredients such as Kagoshima wagyu sourced directly from Mizusako farm in Japan. Each course is thoughtfully designed and celebrates the best of seasonal ingredients to bring diners through a harmonious omakase experience.
Revolver delivers an immersive modern Indian dining experience under group executive Chef-partner Jitin Joshi. Fusing traditional techniques with global influences, the menu dazzles with dishes like Kulchette (flatbread) with smoked eggplant and Naga chilli Roscoff onion rock lobster stir-fry. Diners are treated to a culinary spectacle at the open kitchen, where Chef Jitin’s team skillfully wields a custom-built wood-fired grill, smoker, and tandoor.
Under the guidance of Chef Kevin Wong, Seroja is a celebration of the Malay Archipelago's vibrant flavours and culinary traditions. Each dish is a bold homage to the produce of the region, like scallops kissed by mangrove wood smoke and laksa sauce. Chef Kevin’s imaginative non-alcoholic pairings add another dimension to celebrate his heritage while embracing innovation.
Reserve your table at these establishments through The Culinaire’s List. Contact us via email at [email protected] or call 1800 327 8088 (within Singapore) or +65 6327 8088 (from overseas).
Carlitos
A selection of tapas from Carlitos (Credit: Carlitos)
Carlitos, a vibrant tapas bar in Joo Chiat, is the brainchild of long-time friends and celebrated chefs Carlos Montobbio of Esquina and Antonio Miscellaneo of La Bottega, with the backing of Ebb & Flow Group and Unlisted Collection. Drawing from Chef Carlos’ Catalan roots and over 20 years of culinary expertise, he showcases timeless Spanish flavours in a warm, neighbourhood setting reminiscent of Barcelona’s no-frills tapas bars.
The menu spans over 30 types of tapas crafted from premium, seasonal ingredients. Highlights include the Buñuelos de Pamplona, a bold combination of codfish fritters and ajoarriero sofrito laced with saffron aioli. For a taste of Spanish Conservas - cured or cooked canned bites, try the Mejillones, mussels in piquillo mayo, showcasing the delicate art of tinned seafood. For dessert, the Spanish caramel pudding or Flan y Cafe is perfect with Cortado Coffee or complement your meal with a glass of artisanal Spanish wine for the perfect tapas pairing.
Venue:
350 Joo Chiat Road, Singapore 427598
Opening Hours:
Wednesday and Thursday, 5.30pm to 11pm
Friday and Saturday, 11.30am to 3.30pm, 5.30pm to 11pm
Sunday, 11.30am to 3.30pm, 5.30pm to 10.30pm
Reservations:
Carlitos/reservations
C.O.T.U (Centre of the Universe)
F&B industry veterans come together to as Executive Directors of C.O.T.U (Credit: C.O.T.U)
A universe of indulgence awaits. C.O.T.U (Centre of the Universe) is Singapore’s newest multi-concept destination, blending luxury, creativity, and indulgence across five distinct spaces. Begin your journey at Little Birdie, where award-winning mixologist Elliot Pascoe crafts theatrical cocktails, or indulge in premium, aged cuts at modern Japanese grill, Enso Steakhouse, helmed by Chef Alex Craciun.
As day turns to night, The Whisper Room transforms into a lively jazz club, while Dashi Go-Go immerses guests in a Neo-Tokyo Bladerunner-inspired ultra-lounge. Top it all off at the Dashi Sky Pool, offering breathtaking views of the city skyline. Prepare to be transported into a universe of indulgence like no other, where culinary artistry meets unparalleled luxury.
Venue:
CapitaGreen, Levels 38 and 39, 138 Market St, Singapore 048946
Opening Hours:
Little Birdie
Sunday to Tuesday, 5pm to 1am
Wednesday to Saturday, 5pm to 3am
The Whisper Room
Monday to Friday, 11am to 3am
Saturday, 5pm to 4am
Sunday, 5pm to 3am
Enso Steakhouse
Monday to Friday, 11:30am to 2:30pm, 5:30pm to 11pm
Saturday and Sunday, 5pm to 11pm
Dashi Go-Go:
Thursday, 9pm to 3am
Friday and Saturday, 9pm to 4am
Dashi Sky Pool:
Daily from 11am
The Culinaire’s List Chefs Shine at The Best Chef Awards 2024
(Credit: The Best Chef)
Hot off the press this November, the 8th edition of The Best Chef Awards 2024 has bestowed the honour upon 550 chefs from 61 countries. Held in Dubai at its glamorous Atlantis The Palm, three chefs from our partner restaurants on The Culinaire’s List received the prestigious Knife ratings.
Chef Mano of Thevar achieved the highest 3 Knives mark, adding to accolades such as the two Michelin stars his restaurant has earned. Known for inventive Indian-inspired creations, Chef Mano uses bold spice combinations and premium ingredients like Lumina Spring Lamb and Brittany lobster to elevate his ethnic explorations.
Chef Kevin Wong’s Seroja was awarded 2 Knives, standing out for its world-class sustainability approach in addition to refined cooking. Its Kuntum (lunch) and Nusantara (dinner) menus showcase artisanal produce from the Malay Archipelago prepared with cross-cultural influences. Seroja’s dedication to sustainability has also been recognised with a Michelin Green Star honour.
With 1 Knife for excellence, Chef Zor’s BORN captivates diners with a poetic nine-course seasonal menu inspired by the circle of life. Highlights like foie gras custard and maple. buckwheat-crusted brioche pay homage to seasonal produce, executed with modern artistry.
Make your reservations to experience these Best Chefs’ creations via email at [email protected] or call 1800 327 8088 (within Singapore) or +65 6327 8088 (from overseas).
Le Pristine Singapore
Le Pristine Signature Seafood Orecchiette (Credit: Chantal Arnts)
Marking celebrated Dutch chef Sergio Herman’s debut in Southeast Asia, Le Pristine brings luxury seafood dining to the refurbished Grand Hyatt Singapore. Showcasing his famous boundary-crossing culinary experiences, it reflects Chef Sergio’s passion for food, fashion, art, music and design, while the specially curated menu of New Italian cuisine is adapted for the local palate.
Guests can choose from à la carte or prix-fixe menus, featuring dishes like their Signature Seafood Orecchiette; and Pizzette King Chilli Crab, an exclusive to Le Pristine Singapore featuring Alaskan King Crab.
The immersive dining experience is elevated with its sleek, moody interior designed by NAO Taniyama & Associates. Guests are greeted by a striking wine tunnel and can take in the carefully curated art by Dutch artists Sabine Marcelis, Maarten Baas and Rotganzen. Tantalising both the palate and senses, it leaves a lasting impression of modern artistry in different fields.
Venue:
Level 1M, Grand Hyatt Singapore, 10 Scotts Rd, Singapore 228211
Opening Hours:
Tuesday to Thursday, 6pm to 9pm (last seating)
Friday and Saturday, 12pm to 2pm (last seating), 6pm to 9pm
Reservations:
www.lepristinesingapore.com/reservation
ASU
The nourishing Oyster Bao by Asu (Credit: ASU)
ASU, the latest venture by Singaporean Chef Ace Tan, offers a bold take on Progressive Asian cuisine. Nestled within Labrador Nature Reserve, it is designed with well-being in mind—each of its seasonal menu draws from Chinese health practices and ingredients at their peak.
ASU’s launch menu, Origins, reflects Chef Ace’s classic family recipes interpreted with Japanese and Korean influences. Standout dishes include the re-invented Crystal Dumpling filled with lobster, with white fungus to promote hydration; and the Oyster Bao, inspired by Chef Ace’s favourite deep-fried snack from Maxwell Market, but steamed to a light, fluffy texture; while his umami oyster sauce flavours its oyster and pork jowl filling. Within its interior, a custom-made Chinese apothecary medicine cabinet pays homage to the traditional Chinese medicine shop his extended family used to own, telling a personal story that underlies his belief in crafting delicious food that are also nourishing.
Venue:
30 Labrador Villa Rd, Singapore 119189
Opening Hours:
Wednesday to Sunday, 6pm to 11pm (Seatings at 6pm and 8.30pm)
Reservations:
wly.sg
Baia
Baia, a sleek rooftop dining lounge bar (Credit: Baia)
Baia, ILido’s latest offering perched atop Esplanade Mall, effortlessly combines the classic Roman charm of stone, wood and bronze with vibrant nightlife vibes. Offering panoramic views of the Marina Bay skyline and a curated lineup of live entertainment and top DJs, the 5,000 sq-ft space creates the perfect setting for both laid-back evenings and high-energy nights out.
The menu features Mediterranean-inspired dishes, with highlights like the Seared Bluefin Tuna accompanied by Oscietra Caviar and Colatura Crema and the Salmon Trout with Ikura pizza. The cocktail offerings, in partnership with Proof & Co., are just as impressive. They are divided into three categories: SOL for bright, refreshing aperitivos, NOX for cocktails with stronger kicks, and MOSAIC for concoctions designed for group enjoyment. An impressive cocktail under NOX offers a Barrel-Aged Ferrand 1840 Cognac warmed with freshly brewed espresso, topped with Vanilla Choco Espuma. Together, the food, drinks and ambience make BAIA a must-visit for a stylish rooftop experience.
Venue:
Esplanade Mall, 8 Raffles Avenue, Level 4, Singapore 039802
Opening Hours:
Sunday to Thursday, 5pm to 12am
Friday to Saturday, 5pm to 1am
Reservations:
linktr.ee/baia.sg
Huize van Wely
Huize van Wely’s signature Champagne cake (Credit: Huize van Wely)
Huize van Wely, the acclaimed Dutch patisserie with a century-long legacy and deep ties with the Dutch Royal family, is set to open its doors at Raffles Singapore. Celebrated for its refined desserts, the patisserie offers pastries, chocolates as well as ice cream. Highlights include the Champagnecake, featuring luxurious layers of Moët & Chandon champagne cream ganache, white chocolate and an airy almond sponge; and the Bouchées, decadent chocolate bonbons filled with ganache, gianduja, or marzipan.
At its Singapore location, Huize van Wely will uphold the same high standards of artistry and expertise that have earned its pastry chefs numerous prestigious awards. Set in a beautifully designed tea room and bar, its elegant dining experience allow guests to enjoy high tea with carefully crafted desserts, complemented by cocktails and fine wines.
Venue:
Raffles Hotel, 3 Seah Street, #01-02, Singapore 188379
Opening Hours:
Tuesday to Saturday, 11.30am to 9.30pm
Sunday, 11.30am to 6.30pm
Reservations:
www.tablecheck.com/en/huize-van-wely/reserve
Casa Vostra
Building on the success of La Bottega, Chef Antonio Miscellaneo introduces Casa Vostra to Raffles City, offering the warmth of home-cooked Italian meals in a cozy yet vibrant setting. The menu showcases his passion for authentic dishes made with high-quality, natural ingredients, featuring a range of pizzas categorised as ‘Newpolitan Red’ (red sauce base), ‘Newpolitan White’ (cream based) and the airy and crispy ‘DoubleCrunch’. Highlights include the Gamberi pizza with Argentinian prawns and the Mortadella pizza with parmigiano reggiano fondue and pistachio. Guests can enjoy these alongside curated Italian wines and freshly made pastas for a true Italian dining experience.
Venue: 252 North Bridge Rd, #01 - 49 / 50 / 51 Raffles City Shopping Centre, Singapore 179103
Opening Hours: Mon to Sun, 11.30am to 10pm
Reservations: www.casavostra.sg
(Left) Casa Vostra’s signature Gamberi pizza from the ‘Newpolitan Red’ menu (Credit: Casa Vostra)
(Right) Chef Antonio at Casa Vostra crafts homestyle Italian pizza and pasta with passion (Credit: Casa Vostra)
LUCINE by LUNA
Lucine by LUNA, a sister café to the popular patisserie, LUNA, adds a savoury twist to complement the brand’s exquisite desserts. Signature items include its Grilled Cheese and Tofu Katsu sandwiches. Lucine also continues LUNA’s dessert legacy with items like the Blossom, a strawberry yogurt mousse entremet tinged with elderflower, and the Classic Cheesecake. The café’s name, meaning "light," is reflected in its bright, welcoming atmosphere, with floor-to-ceiling windows and a paper flower installation by local artist Pei Li. Lucine offers a vibrant yet cozy dining experience, perfect for both meals and sweet indulgences in the heart of Singapore.
Venue: 111 Somerset Rd, #01-06, TripleOneSomerset, Singapore 238164
Opening Hours: Mon–Thu, 9.30AM–6.30PM; Fri–Sat, 9.30AM–9PM; Sun, 9.30AM–7.30PM
Waitlist: www.instagram.com/lucine.singapore
(Left) Lucine by LUNA’s new menu features a delectable selection of sweet and savoury items (Credit: Lucine by LUNA)
(Right) The sun-lit interior and floor-to-ceiling windows frames the elegant cake display at Lucine by LUNA (Credit: Lucine by LUNA)
Pastaro
Chef Willin Low, a pioneer of Modern Singaporean (Mod-Sin) cuisine and the talent behind Wild Rocket, showcases his passion for pasta and noodles at Pastaro. Known for its handmade pasta, the bistro features signature dishes like Buah Keluak spaghetti and Carbonara Fettuccine with Sarawak pepper and pancetta, blending Italian and local flavours. Tucked away on the second level of Chancery Court, Pastaro offers a cozy, intimate dining experience that rewards diners with expertly crafted pasta and a welcoming atmosphere.
Venue: Chancery Court, 36H Dunearn Road, #02-45 Singapore 309433
Opening Hours: Tuesday-Friday, 11.30AM-3PM, 5.30PM-10PM. Weekends, 10.30AM-3PM, 5.30PM-10PM
Reservations: 88240245, pastaro.resos.com/booking
(Left): Pastaro’s signature Carbonara with crunchy pork lard (Credit: Pastaro)
(Right): Cozy dining area at Pastaro Singapore (Credit: Pastaro)
Ministry of Crab
Co-founded by the celebrated Chef Dharshan Munidasa, Ministry of Crab is one of the only two Sri Lankan restaurants to make its mark on the revered Asia’s 50 Best Restaurants list. Incidentally, the other awarded restaurant, Nihonbashi, is also by Chef Dharshan.
The new Singapore venue offers only fresh seafood, never frozen, and headlining these will be the wild-caught Sri Lankan mud crabs. They are best served chilled as “Pure Crab” (to be pre-ordered at least 6 hours ahead) for its firm texture and fresh sweetness to be enhanced only by warm butter, calamansi ponzu and chilli vinegar. Those looking for a more robust flavour will enjoy the Sri Lankan Curry Crab that is the amalgamation of numerous spices, sprigs of moringa and pandan leaves, among other bombastic flavours.
Venue: 6 Dempsey Road, Singapore 249683
Opening Hours:
Closed on Tues
Wed to Mon
Dinner 5.30pm to 10.30pm
Reservations: www.sevenrooms.com/explore/ministryofcrabsg/reservations/create/search/
Tel: +65 8389 0948
Website: www.ministryofcrab.com
estiatorio Milos
Renowned for his pioneering role in elevating Greek cuisine globally, Chef-Owner Costas Spiliadis is set to make the Asian debut of his restaurant at Marina Bay Sands this summer. Blending Greek sophistication with vibrant hospitality, diners will be escorted through an open fish market display to select their freshest catch–around 15 varieties of wild-caught fish are air-flown daily from the Mediterranean, prepared sashimi, grilled or sea-salt-baked, with its raw bar accompanied by seasonal vegetables.
The restaurant’s design mirrors Greek architecture with its monumental marble entrance leading to a light wood interior, creating island-home-inspired ambience.
Start with the Milos Special – a tower of lightly fried zucchini and eggplant layered into a tower of tzatziki dip and surrounded by Saganaki Kefalograviera cheese, as you imbibe estiatorio Milos’ wide variety of Greek wines. One of the largest lists in SIngapore, its indigenous grape varieties include the Assyrtiko, Xinomavro and Agiorgitiko, sourced from the volcanic terroir of Santorini to the mountainous slopes of the Peloponnese.
Venue: The Shoppes at Marina Bay Sands, 8 Bayfront Avenue, #B1-48, Singapore 018955 (Nearest carpark: North, Green zone)
Opening Hours:
Lunch
Mon to Fri, 11.30am to 2.30pm
Saturday and Sunday, 11.30am to 3pm
Dinner
Sun to Thurs, 5pm to 10.30pm
Fri to Sat, 5pm to 11pm
Reservations: www.marinabaysands.com/restaurants/estiatorio-milos/search.html
Tel: +65 6688 9977
Website: www.marinabaysands.com/Milos
Raffles Courtyard - Regional Hawker Showcase
Curated in collaboration with local food company Makansutra and its founder, KF Seetoh, Raffles Courtyard presents the final two instalments of its first-ever Regional Hawker Showcase - each regional hawker serves their specialty dishes exclusively for one week only.
From 4 to 10 September, Raaghavendra Arivalagan from Penang, Malaysia will serve the famous dish by his dad, a Putu Mayong master. His father’s stall has stood beside Times Square along Dato Keramat Road in Penang for over 30 years. His Putu Mayong, with its soft, vermicelli-like rice flour noodle dish steamed with pandan-infused water, is accompanied by freshly grated coconut and brown sugar.
From 2 to 8 October 2024, the last instalment will see Jeffry Sie from the Gudeg Yu Nap stall of Bandung, Indonesia serving up his Gudeg, a Javanese slow-cooked stew prepared with young unripe jackfruit. His Gudeg is simmered for hours with over 20 spices and a slew of aromatics including blue ginger, lemongrass, shallots, candlenut, coriander seeds, Indonesian bay leaves, and coconut milk. Served with twice-cooked chicken (braised and fried), hard-boiled egg, beef skin puffs that have been cooked in soto, a traditional Indonesian soup, tofu and rice, an authentic experience awaits.
Venue: Raffles Courtyard, 328 North Bridge Road, Singapore 189673
Opening Hours:
Mon to Sun, 2pm to 10.30pm (available 3pm to 9pm only)
Reservations: [email protected]
Tel: +65 6412 1816
Website: www.rafflessingapore.com/restaurant/raffles-courtyard/
Locanda
Fans of the Michelin-starred Buona Terra will be happy to discover its new cosy Italian trattoria, Locanda, in the colourful heritage district of Little India at the city fringe. Set up to feel like a homely Italian inn, the menu is crafted by none other than Buona Terra’s Italian Resident Chef Denis Lucchi, and the men taking care of your meals, Head Chef William Bai and Sous Chef Anthony Chang, who have stepped up from their posts at Locanda. House-baked bread, bruschetta and Gnocco Fritto with cold cuts will kickstart your meal, while signature classic pastas that established Buona Terra will come in their own iterations here. Families and large groups should go for the large communal platters: Meat lovers can go for the Beef OP Ribs while seafood aficionados will savour the Spaghetti ai Frutti di Mare. Imbibe from an interesting selection of 150 premium wines coming from small-scale and lesser-known producers around the world, including natural, biodynamic wines.
Venue: 109 Rowell Road, Singapore 208033
Opening Hours:
Mon and Tues: Closed
Wed to Fri:
Dinner 6pm to 12am (last order at 11pm)
Sat and Sun:
Lunch 12pm to 3pm (last order: 2.30pm)
Dinner 6pm to 12am (last order: 11pm)
Reservations: [email protected]
Tel: +65 9619 2691
Website: www.locanda.sg
Hideaway by Nae:um
One-Michelin-starred Nae:um was born out of Chef Louis Han’s deep connection to his Korean roots and his global culinary journey. For its third anniversary in 2024, it unveiled Hideaway, its private experience space nestled on the second level of the shophouse where Nae:um sits.
Decked out to feel just like home with a living area to lounge in pre- or post-meal, Hideaway serves Nae:um’s latest episodic menu, the first of which is Episode 7: Jeju Blossoms. This space caters to a single party of up to 14 seated guests, or up to 25 guests for standing canapes-style receptions.
A dish to note in this 7th episode is the ‘oi naengguk’, where Chef Han elevates the originally humble chilled cucumber soup that offers cool refreshment in Summer with generous helpings of seafood, lending it a flavourful depth. Look out also for the luscious Uni & Crab Bibimbap with multigrain rice in a Korean cast iron ‘sot’ pot, topped with fresh lobes of uni and King Crab meat.
Venue: 161 Telok Ayer Street, Singapore 068615
Opening Hours:
Tuesday to Friday:
Dinner 6pm to 10:30pm
Saturday:
Lunch 12pm to 3pm
Dinner 6pm to 10.30pm
Reservations: [email protected]
Tel: +65 8830 5016
Website: www.naeum.sg
