Best restaurants in Singapore to hit this week: Whitegrass, Osteria Mozza, Sushi Yujo and more

whitegrass

Want to eat out this weekend, but not sure where to go? Here is a list of suggestions to get you started

Editor’s note: This story was first published on 19 January 2022, and will continue to be updated regularly. We feature only the tried and tested.

Whitegrass

By Hannah Choo, senior editor

Many have tried giving a fresh twist on a country’s culinary classics, but few have accomplished the task quite as successfully as Whitegrass. The restaurant, situated near the drop-off at Chijmes, reminds you what a happy marriage ought to be, with Japanese ingredients and classical French techniques carried off with wit and expertise. It delights and keeps its guests coming back for more, and not because either cuisine is what most people would deem worthy of fine dining. It is simple, honest cooking, set within a friendly atmosphere…

Read the full review here.

Whitegrass
30 Victoria St
01-26/27 Chijmes
Singapore 187996
Tel: 6837 0402

Osteria Mozza
The Bianca pizza, topped with three cheese: fontina, mozzarella and sottocenere

Osteria Mozza

By Elliot Tan, writer

It’s time for Osteria Mozza to reintroduce themselves to the city. Situated in the heart of Orchard lies Asia’s only outpost of Nancy Silverton’s one-Michelin-starred Italian restaurant from Los Angeles. Formerly located at Marina Bay Sands, the restaurant underwent a four-year hiatus and has since rethought and evolved the way their pizzas are made. Expect a crispier, lighter and more robust dough, all the while retaining its thin crust. Much of the pizza-making process is started from scratch—the dough is fermented for three days, kneaded and then flipped to produce the ideal taste and texture. Even the herbs are grown in-house, right by the al fresco dining area…

Read the full review here.

Osteria Mozza
333 Orchard Rd
Hilton Singapore Orchard, Level 5
Singapore 238867
Tel: +65 6831 6271

Sushi Yujo

By Rachel Ang, contributing writer

If you’re looking to have a Japanese fine dining experience incorporating trending favourites in Singapore, you’d want Sushi Yujo on your checklist. The newest kid on the block for Japanese omakase, the restaurant is helmed by chef Desmond Fong, whom some diners might recognise from his time as head chef at Sushi Jin by the Les Amis Group…

Read the full review here.

Sushi Yujo
165 Tanjong Pagar Road
Amara Hotel 02-26
Singapore 088539
Tel: +65 8877 8831

Nobu Singapore

By Joel Chua, writer

The story of how Hollywood legend Robert De Niro first fell in love with Nobu Matsuhisa’s unrivalled version of black cod with miso, before patiently waiting for four years until the celebrated chef finally agreed to open the eponymous Nobu New York together is widely known. Now that the Nobu empire has set foot in Singapore at the Four Seasons Hotel, it’s easy to see why De Niro was so hooked…

Read the full review here.

Nobu Singapore
190 Orchard Boulevard
Four Seasons Hotel Singapore
Level 3
Singapore 248646
Tel: +65 6831 7653

Braci 

By Joel Chua, writer 

Recently bestowed with yet another Michelin star for the sixth year running, this quaint Italian restaurant—neatly tucked away in a shophouse along Boat Quay overlooking the Singapore River—is proof that simplicity, when executed with finesse, goes a long way towards crafting a deeply memorable culinary experience. Staying true to its belief in provenance and heritage—whereby the finest ingredients take their rightful place on the Josper oven and Japanese shichirin grill—classic Italian cuisine at Braci is uplifted with a touch of the personal and the contemporary…

Read the full review here.

Braci
52 Boat Quay
Level 5/6
Singapore 049841
Tel: +65 6866 1933 

Cé La Vi

By Andrew Leci, contributing editor

Reinvention can be difficult. Unfortunately, perhaps, Singapore’s cooler people associate Cé La Vi with cocktails and the club culture, and in trying to expand away from that like an ebbing eddy in a whirlpool of preconceived ideas and expectations, the brains trust behind the venture is getting serious about food. There’s a new chef and a new menu, and we’re now being encouraged to view the establishment with a view as a one-step centre for all your entertainment needs—cocktails, food and ‘happening tunes’ to get down with. 

Cé La Vi would have us believe that once a punter ascends to the 57th floor at Marina Bay Sands, then they won’t need to be anywhere else for the duration. It’s not as though it hasn’t been done before—the world is full of places that encourage you to come early for a drink; tuck into some decent food, and then dance the night away. Few, however, can claim any degree of ultimate success, because there’s a beauty in specialisation and it’s difficult to be all things to all people at all times and in all circumstances. 

This may be about to change…

Read the full review here.

Cé La Vi
1 Bayfront Avenue Marina Bay Sands
Hotel, Tower 3
Singapore 018971
Tel: +65 6508 2188

Ocean Restaurant

By Rachelle Teo, writer

Sleek, chic and elegant is the face of Ocean Restaurant. The entrance greets you with calming hues, complementing the Open Ocean Habitat’s panel of marine life, all in hypnotic shades of blue. The Ocean Restaurant’s new interior is inspired from the endangered manta ray, with graceful lines emerging from the pillars and stretching across the ceiling in minimalist fashion. Committed to sustainability, it is furnished with premium, environmentally friendly alternatives, down to the stone tiles comprising up to 40 per cent recycled material.

With the refurbishment comes a redesigned menu, and with that, a new chef—Olivier Bellin from Brittany, France…

Read the full review here.

Ocean Restaurant
22 Sentosa Gateway
Equarius Hotel, B1M
Singapore 098136
Tel: +65 6577 6869

Jaan by Kirk Westaway

Editor’s note: Jaan is temporarily closed for refurbishment.

By Rachel Ang, contributing writer

If your palate feels like it needs to take a break from heavy, hefty foods, then the fresh flavours at Jaan would just be the thing for you. Delight yourself in the subtle yet complex flavours featured in the new spring menu designed by executive chef Kirk Westaway. Extra points for getting to savour this over a 70-floor sky-high view of the city. 

This menu is the latest instalment of Westaway’s Reinventing British series, and draws strong inspiration from well-known British favourites. His Cheese and Onion Pie, Roast Leek and Potato Soup (accompanied on the side with a crispy brioche waffle to munch on in between sips), and, of course, Fish and Chips, are just some of the complex assortment of light and savoury starters to whet your appetite. While certainly reminiscent of familiar flavours, they are far from predictable. After all, there are Kristal caviar and truffle slices involved, too. 

With the main courses, you can expect Cornish Seabass with roasted Scottish scallop, of which we felt the scallop stole the show; Scottish Langoustine with fresh dill and fresh asparagus, our personal favourite; and an organic Welsh Lamb sourced from Rhug Estate, prepared with a selection of herbs to serve up the most intense flavour. Those who love your desserts, fret not: there’s a medley of treats at the end so you can seal your meal on a sweet note. 

Robb Tip: Pair the Cornish Seabass with the 2018 Pietracupa Fiano di Avellino DOCG from Campania. The region is most infamously historically known for the tragedy of the ancient city of Pompeii, but what can we say? Volcanic soil always makes for some amazing wine. 

Jaan by Kirk Westaway
2 Stamford Rd
Singapore 178882
Tel: +65 6431 6156

Restaurant Jag

By Andrew Leci, contributing editor

Since the inception of Jag in 2018, chef Jeremy Gillon has established himself as the culinary ‘man for all seasons’. He may also be able to stake a claim as being one of the most imaginative and innovative spatula wielders currently operating in Singapore. Serious foodies look forward to his new seasonal menus because they know how well they will be thought out, composed and executed. It is gratifying to report that the Spring menu does not disappoint. In fact, it may be one of the best Gillon has produced…

Read the full review here.

Restaurant Jag
76 Duxton Rd
Singapore 089535
+65 3138 8477

Saint Pierre

By Hannah Choo, senior editor

At Saint Pierre, one might hope for the red carpet to be pulled out (out of the restaurant, that is), but one can at least expect the chef to pull out all stops, and not to mention, a great view of the Marina Bay waterfront and wonderful service. Its interior might be worth a second look, but any fine dining restaurant with a good pigeon dish is always worth consideration, and chef Emmanuel Stroobant makes a mean bird out of it. Sourced from Anjou in Loire Valley and roasted whole for its breast, it comes accompanied by carrot purée and a buah keluak sauce, the “black diamond” of Peranakan cuisine and a nod towards his wife’s heritage. The recipe comes from her grandmother, but suited up with oxtail consommé and veal sauce.

Of course, the Pigeon is just one part of the Opulence menu, which as its name suggests, is Stroobant’s virtuous way of spoiling you all evening. For S$388,  be prepared to work your way through all things decadent, including aged caviar, marron and sweetbread. And if for some reason that pigeon isn’t up your alley, there’s always the choice of seared Ōmi beef, served with carrot purée and a hearty nori sauce.

Robb Tip: Wine pairing will come at an additional S$248 and if you have the space for a cheese board, that will be S$38 a person.

Saint Pierre
1 Fullerton Road
One Fullerton, 02-02B
Singapore 049213
Tel: +65 6438 0887

Tippling Club

By Joel Chua, writer

At Tippling Club, you never really know what to expect. That’s because the dishes on the restaurant’s prix fixe menu (S$225 without pairing; S$395 with pairing) are regularly swapped out and reinvented, driven by the impulses of chef owner Ryan Clift and head chef Ayo Adeyemis to keep things lively. It’s also because each dish is usually composed of ingredients that don’t seem to make sense on paper, but do in fact work extremely well on the plate. Roasted Corn Chawanmushi, for instance, is velvety smooth, while Foie Gras Cheesecake is less a dessert than it is savoury—both of which are equally harmonious and well put-together. It goes without saying that favourites like the Hokkaido Scallop, served with a creamy purple garlic soup, remain a veritable hit. A word of advice, though: Don’t expect the menu to feel coherent. Leave it to Clift and the team over at Tippling Club to up the ante and theatricality as the night progresses.

Robb Tip: If you’re the kind to prefer your booze, you’ll be glad to know (if you didn’t already) that the bar at Tippling Club arguably matches the reputation of its kitchen. Helmed by head bartender Andrew Loudon, Tippling Club most recently clinched the 27th spot on Asia’s 50 Best Bars this year.

Tippling Club
38 Tanjong Pagar Road
Singapore 088461
Tel: +65 6475 2217

Bedrock Bar & Grill
Slow-Cooked Pork Belly

Bedrock Bar & Grill

By Yeo Mae Yee, writer

Bedrock Bar & Grill is back with a second edition of its signature World Meat Series, a quarterly showcase of fine cuts of the premium and lesser-known meats from around the world. This time, the exquisite Dingley Dell Suffolk Red Pork is on show and is not to be missed. Well-distinguished for its superior marbling, the Suffolk red pork is exceedingly succulent, tender and flavourful, and it’s perfect with Bedrock’s wine pairing menu. 

Chef Isaac Tan’s curated menu at Bedrock Bar & Grill showcases the enticing meat best. Mark your calendars on the 13 April, 7pm for a one-night only The Suffolk Red Five-Course Penfolds Wine Dinner (S$168 per person). On this special day, you’ll get a series of Dingley Dell Suffolk Red Pork dishes, with wine pairings included. For the remaining promotional period that will run until 17 July, diners will need to top up an additional S$88 per person for the wine pairing. The menu is available from Sundays to Thursdays for dinner (dine-in) only, and includes dishes like Breaded Pork Trotters and Prune-Stuffed Pork Tenderloin, each paired with a wine from Penfolds.

Robb Tip: In celebration of all fathers, opt for a three-course lunch special (S$98) that will be available from 13 to 20 June 2022. Also available at Bedrock Origin on Sentosa.

Bedrock Bar & Grill
96 Somerset Rd
Pan Pacific Serviced Suites 01-05
Singapore 238163
Tel: +65 6238 0054

Native

By Justin Choo, contributing editor

Native has made quite a reputation for itself, thanks to Vijay Mudallar’s uncompromising approach to creating cocktails with regional and local ingredients. And now, you can experience their philosophy in the form of a full-service restaurant built on the same principles. Conveniently located on the first floor, just below the cocktail bar, the unimposing, casual setting is perfect for nostalgic, comfort food with a dash of adventure and the usual experimental segues. Head chef MJ Teoh, who has previous stints at Pollen, Nouri and Appetite, has conjured up a hearty menu with homegrown vibes—and plenty of vegetarian options. 

Really Cold Somen is Teoh’s take on Japanese cold noodles and naengmyeon that is equal parts spicy, savoury, sweet and tangy. We heartily recommend that you follow that by assembling your own Miang Kham. The wonderfully tart and rich pineapple shoyu is the perfect base for this bite-sized ‘rojak’, and the sprinklings of crispy borlotti tempeh will leave you craving for seconds. 

If you’re up for soup, the umami-rich Petai-So Clams and crispy youtiao will scratch that itch and leave you thirsting for more. In our case, ‘more’ came in the form of Nose to Tail Chicken Pao Fan, undoubtedly a crowd-pleaser. It’s a study of contrasting textures, marrying soft and tender chicken thigh with crispy gizzards, poached rice with rice crispies in a hearty broth. To complete the ensemble, add a dash of Teoh’s home-styled Ah Moy’s Chilli Sauce to send you back to your childhood. And to scratch your gula melaka itch, the Sticky Jackfruit & Sugee Cake is what the doctor ordered, plus a little more. It’s as intense as the name suggests, so sharing is recommended.

Robb Tip: The restaurant arm does have its own cocktail menu to accompany the dishes, so whet up your appetite with a Houji Highball and end with a Mango Ginger or Keluak Martini.

Native
52 Amoy Street
Singapore 069878
Tel: +65 8869 6520

Meadesmoore

By Andrew Leci, contributing editor

Who doesn’t love eating a pig’s head? Who wouldn’t enjoy tucking into a steak from a cow who died of natural causes? Despite the deliberate intention to make these questions somewhat mischievous and controversial they are being asked by a new restaurant on Boon Tat Street that is very different, and boldly going where not many steakhouses in Singapore have gone before. 

According to chef Victor Loy, who helms Meadesmoore, tastebuds and mastication units have become (to an extent) inured to what’s constantly being trotted out by those with a stake in a steak. We all want, it seems, the soft mouthfeel of a succulent, fat-laden slab of meat that melts on the tongue and almost enables us to suck our food rather than chew it. 

But what of the other, not-so-well-known cuts that may not be quite as fashionable but have an abundance of taste and a texture? Meadesmoore does just that, showcasing cuts of meat and challenging the diner with the unexpected. If tucking into a prime rib from a cow more than twice the age of regular cattle doesn’t appeal, at first, think again and give it a whirl. Chef Loy will prepare it perfectly—he and his team know exactly where and when to turn up the heat and they’re most adept in the seasoning department. 

The onglet or ‘hanger steak’ as it is known is highly recommended. There is a reason why it’s also known as a ‘butcher’s steak’ since those wielding the cleavers appreciate its goodness and reserve the cut for themselves. Despite containing very little fat, it’s as flavoursome as it comes, with a satisfying obduracy in the bite. 

The prime rib from a five-odd-year-old cow is also delicious with a structured grass-fed meatiness that will never fail to satisfy, while the full-blood wagyu MS7/8 rib cap (the outer muscle of the beef ribeye) is luxuriously marbled with a delightfully beefy intensity. 

There is plenty more on offer at Meadesmoore on a menu that never fails to engage—it’s a smart play to open proceedings with the breaded pig’s head and preserved lemon mayonnaise (sounds dodgy, tastes very good), and there’s a bone marrow starter with Hokkigai clams that will send your taste buds scurrying. 

This is a great fun restaurant with as clear a vision and intent as you’re likely to get in Singapore these days, with some excellent culinary chops (homonym intended) to back everything up. 

Meadesmoore
21A Boon Tat St
Singapore 069620
Tel: +65 6227 2247

Imamura

By Andrew Leci, contributing editor

A degree of reverence is required when dining at Imamura, a free-standing enclave within Sentosa’s Amara Sanctuary Resort. Firstly, because the restaurant is set in a former chapel, and secondly (and much more importantly), because there’s some seriously good food to be had that might just make lovers of Japanese cuisine genuflect at the altar of a very creative culinary mind. 

Michelin-starred chef Hirofumi ‘Hiro’ Imamura has gone out on his own with an eponymous restaurant that’s been a while in the making and embodies the “Philosophy of Five”. Gomi, goshiki, goho, is, strangely enough, a food philosophy that dates back to the time of the Eastern Zhou dynasty in China, around 770-221 BC. There are five flavours, five colours and five cooking techniques, and Imamura uses them all in his aesthetically pleasing presentations that eschew the really big (that is, expensive) guns that seem de rigueur these days in the omakase experience, in favour of a complication of processes and a precision of taste…

Read the full review here.

Imamura
14 Gunner Lane
Amara Sanctuary Resort Sentosa
Singapore 099566
Tel: +65 8028 2608

Iko Restaurant & Bar

By Hannah Choo, senior editor

If you enjoy what Dylan Ong does at The Masses, you’d probably have a good time at Iko. The chef, who made a name for himself in the Franco-Asian food world, is responsible for the menu here. As innovative as it is classic, most of the dishes are a hit (keyword: most), and we recommend starting your meal with some Charred Edamame and Heirloom Tomato Ohitashi (whipped tofu, mascarpone and yuzu). Continue with the A4 Wagyu Sukiyaki, a comforting broth that’s even better with a bowl of steamed rice, and if carbs do not scare you, there’s more to be had in one of the five rice bowls. Aim high and order the Luxury, a satisfying mound of otoro, maguro, salmon, ikura, snow crab and uni.

Robb Tip: Wine and sake are available by the bottle, and if you’re ever nearby at lunch hour, they do offer three kinds of lunch sets.

Iko Restaurant & Bar
65 Neil Road
Singapore 088897
Tel: +65 8866 5218

Les Bouchons

By Yeo Mae Yee, writer

Les Bouchons’ third and newest outlet at Rochester Commons is the refreshing escape from the crowded city that everyone needs. Located in a resplendent black-and-white two storey bungalow amongst the lush greenery in Rochester park, the Rochester space offers an elevated French dining experience that features an unmistakable French atmosphere and a host of new and exclusive dishes.

One would be immediately drawn to the impressive collection of personally sourced French artefacts and the verdant al fresco area (that is pet-friendly, by the way). The restaurant also houses a traditional pétanque court, where guests can spare some time to immerse themselves in the French boules sport, while enjoying sips of an ice-cold pastis (an anise-based spirit) in between turns, and be transported back to a leisurely, carefree time.

Loyal fans have returned time and again to fulfil their steak fix with the ever-popular signature meats. From the Grilled Black Angus Rib Eye with “Vigneron” Butter to the Extra Tender Angus Beef Fillet, executive chef Mickaël and his team sweat every small detail in the intricate process of preparation. Also, the steaks are served with free-flow homemade fries. Score.

Some dishes exclusive to the menu at Rochester space include the French Ceps Soup with Truffle Oil and Poulet aux 40 Gousses d’Ail (a traditional 40-garlic roast chicken). And if you can’t leave a restaurant without dessert, treat yourself to the Chef’s Crème Brûlée, a classic dessert made with a refreshing touch of orange Curaçao, or opt for a lighter option with the e Île Flottante, a floating island of meringue and crème anglaise.

Robb Tip: For all the office workers in the area, Les Bouchons at Rochester also offers three-course weekday set lunches at S$32 per person. 

Les Bouchons Rochester
10 Rochester Park
Rochester Commons
Singapore 139221
+65 6904 8972

TungLok Peking Duck

By Valerie Chong, contributing writer

Say the word ‘wagyu’, and the image of succulent, buttery, melt-in-your-mouth goodness immediately comes to mind. It certainly holds true to its name at TungLok Peking Duck, where the Irish Silver Hill Duck, often referred to as “The Wagyu of Ducks” is roasted to perfection. 

We highly recommend the Peking Irish Duck (S$98), which comes with its own Eight Treasure Box: a trove consisting of the typical Peking duck condiments, greens, wheat wraps, and much to our delight—popping candy. Whoever first decided that Peking duck goes with blueberry sauce and popping candy must be mad. Madly ingenious because good old smelling and tasting is so passé, they chose to literally tickle our tastebuds with magic rocks on the crispiest and lightest duck skin we have ever tasted.

Robb Tip: Also on the menu is the Roast Irish Duck (S$80) if you prefer a traditionally roasted duck. The restaurant also offers a mix of Asian-inspired fusion dishes such as the Stir-Fried Asparagus with Fungus and Macadamia Nuts (S$23.80) and all-time Chinese restaurant favourites like the Wok-Fried Vermicelli with Seafood (S$18.80).

TungLok Peking Duck
181 Orchard Road
Orchard Central

07-07/09
Singapore 238896
Tel: +65 6736 0006

Sol & Luna

By Joel Chua, writer

In Sol & Luna, go-getters will be pleased to find a fresh go-to dining spot at the heart of the bustling financial district—perfect for hearty weekday lunches or languid after-work drinks. The all-day bistro is one of five dining concepts distributed across 1-Arden, a lush urban garden oasis, which resides in the new CapitaSpring skyscraper. Whipping up soulful dishes inspired by a mixture of cuisines hailing from the Latin-European region—think Italian, French, Portuguese and Spanish—expect to tuck into delicacies like fried soft shell prawns and white gazpacho, before being stuffed with highlights like slow-cooked Welsh lamb shoulder with a bordelaise sauce and juicy Australian Shark Bay tiger prawns grilled over lava stone. Come nightfall, cocktails are perhaps best enjoyed at the breezy outdoor seating area, of which the Día Y Noche, a combination of rum, chocolate bitters and coffee, seems a stand-out choice.

Robb Tip: Don’t forget to check out the Food Forest at the rooftop on level 51. It has five themed gardens spanning 929 sqm and an outdoor observatory deck from which to take in the city skyline. Oh, and if any of the produce seem familiar, it’s probably because you’ve already had a taste over at Sol & Luna (talk about traceable ingredients).

Sol & Luna
88 Market Street
17-01, CapitaSpring
Singapore 048948
Tel: +65 8031 4316

Rosemead

By Hannah Choo, senior editor

We have always wondered what “Californian cuisine” might be. We have been told that it’s “chef-driven”, “seasonal”, and most of all, “respected”, which means letting the ingredients speak for themselves. It’s all pretty vague, but what we can say is that it’s delicious, as our recent meal at Rosemead had shown us. Named after chef David Tang’s hometown in California, Rosemead is Jigger & Pony Group’s latest concept housed in a 1920s heritage building on Cecil Street, which is exactly where the old Black Swan was. Good for 80 or 40, if you wish to book out the al fresco area, the space features a bakery counter, bar and open hearth kitchen, where you’d see Tang and his team hard at work, doling out plates of Mangrove Crab TartineTomato, Basil and Crackling; and not to be missed (or shared), warm House Rolls and Shiitake Butter. The appetisers tend to fare better than the entrées here, and be warned that you might end up getting stuffed with more rolls, but try to save space for the Roast Chicken and Slow-Cooked Wagyu Short Rib. Those were good and best washed down with a dry-aged duck fat-infused Rosemead Old Fashioned or your pick of over 170 boutique wine labels from the USA, which have been curated by principal sommelier Marcus Tan.

Robb Tip: To those who loved Sugarhall, good news. Jigger & Pony’s rum- and fun-filled cocktail bar is back and settling into its new digs directly above Rosemead.

Rosemead
19 Cecil Street
Singapore 049704
Tel: +65 9781 9084

restaurant caviar
Bressan Pigeon

Restaurant Caviar

By Ben Chin, contributing editor

Contemporary fine-dining restaurant Caviar is an exquisite showcase of the coveted sturgeon roe, proposing new culinary creations that highlight the rare delicacy. The sophisticated space, restaurateur Jason Ong’s second after Uni Gallery, opened last December at Palais Renaissance, playground of the well-heeled and discerning. Forecast from Orbis Research seems promising; the caviar market is expected to be worth US$500 million by 2023, an approximate 5.7 per cent growth since 2018.

Caviar connoisseurs will have their pick of eight varieties of caviar, the widest array available in Singapore, including Kaluga Queen, Oscietra, Sevruga and Beluga. The reins of the new restaurant are in the hands of 28-year-old chef Karleen Kasim, who leads her young dynamic team in creating ‘zero-waste’ degustation menus. Kasim, who cut her teeth at Naeum and one-Michelin-starrer Cure, is poised to take the fine seafood to new culinary heights…

Read the full review here.

Caviar
390 Orchard Road
Palais Renaissance B1-07
Singapore 238871
Tel: +65 9888 1217

Small’s

By Hannah Choo, senior editor

Taking influence from the Danish smørrebrød, Bjorn Shen is now offering a unique menu that’s set to ruffle some feathers and at the same time, excite adventurous palates. So if you’re not one for a traditional dining experience, this one is for you – “bread sushi” at Small’s, Shen’s conceptual diner that began as a tiny pizza omakase bar at Artichoke (his other restaurant that’s popular for bastardised Middle Eastern grub). Small’s will serve a tasting menu (S$175), starting you out with three snacks before moving on to eight to 10 various bread sushi, one hotpot and two desserts. The snacks are as impressive as the desserts, but in between, do expect some hits and misses. We thoroughly enjoyed the Shima Aji, a simple medley of striped jack, tomato and ginger-scallion relish on high-hydration bread, as well as the Negitoro, schiacciata that comes with otoro tartare, bulgogi dressing and strips of nashi pear. We were less enthusiastic about the California Roll (crab, avocado and perilla stuffed in deep-fried dough), but if you love the richness of seafood and mayonnaise, you might very well sing a different tune. Make your reservations here.

Small’s
161 Middle Rd
Singapore 188978

Buona Terra

By Joel Chua, writer

This marks the 10th year since Buona Terra’s founding and what better way to mark the momentous occasion than with a brand new facelift. Recently refurbished in October last year, the Michelin-starred restaurant—which remains snugly tucked within a black-and-white colonial bungalow on Scotts Road—has gone for a neutral palette bathed in natural light, with fluted columns and wall-hung mirrors lending an air of elegance. As always, chef Denis Lucchi delivers contemporary Italian dishes in simple, though astounding measure. We could wax lyrical about tomato gazpacho encased in white cocoa butter or amberjack carpaccio finished in a zesty lemon purée; but higher praise would have to be reserved for bincho-grilled Mozambique scampi laced with bagna càuda (a creamy anchovy sauce), and a 10-day dry-aged Irish duck presented three ways: soulful duck broth with tortellini, seared duck breast paired with Moscato sauce, and crisp duck tacos. All of which are featured in the five-course Buona Terra Chef Experience dinner menu (S$198). Of course, a meal at Buona Terra would not be complete without Lucchi’s signature Mancini spaghetti cooked in rich parmesan stock, then decorously topped with cured egg yolk and Périgord black truffle—to which old-timers can safely return to time after time, without feeling like it’s ever once missed a beat.

Buona Terra
29 Scotts Road
Singapore 228224
Tel: +65 6733 0209

Eclipse

By Joel Chua, writer

Perched at the rooftop of the historic Yue Hwa Building in Chinatown is a daring new fine-dining concept by the name of Eclipse. What used to be a drab office space has been converted into an intimate, cavernous space speckled with luminous moon lamps, and fitted with alfresco balconies and private dining rooms at both ends. Helmed by chef owner Samuel Quan – who’s undergone stints at Les Amis, Joël Robuchon and three Michelin-starred Aponiente way over in Spain – Eclipse offers an inventive fusion of Asian and European cuisines. Opt for the four-course dinner menu (S$148), which showcases Quan’s most compelling creations – from piquant Hamachi topped with Kaluga caviar and a deeply flavourful Laksa Pumpkin soup with seafood tortellini, to Duo Beef comprising hoisin-glazed short rib and grilled wagyu striploin garnished with kampot pepper jus. Far from representing the peak of Quan’s ambitions, however, Eclipse merely marks the beginning of an all-encompassing dining and lifestyle experience, which will be accessible to members of a Bespoke Dining Club that’s still to come – so best keep your eyes peeled for that.

Eclipse
70 Eu Tong Sen Street
06-01
Singapore 059805
Tel: +65 6908 0880

Sushi Sato

By Hannah Choo, senior editor

Situated within the serene grounds of Dempsey is Sushi Sato, a Zen omakase destination matched only by the freshest sushi and sashimi in the city. Its lauded chef-owner Yuji Sato comes with 26 years of experience, and his food is delicious, especially if you’re keen on clean, traditional flavours. Shaped by produce supplied by the markets of Sapporo and Tokyo’s Toyosu Market (formerly known as Tsukiji), the menu offers courses that range from the Uruoi lunch course (S$220) to the Kiwami (S$580) at dinner, which is perfect for anyone with a bottomless pit. Be blown away by the richness of Ankimo (that’s monkfish liver for you), Chawanmushi (with shirako and hairy crab sauce, if you’re lucky) and an unctuous Toro-Taku Roll that might take up more space on your Instagram feed than in your belly. Go for dinner on a Tuesday or Friday, and be rewarded with Ika Somen, where live squid is sliced into noodles and served with a chilled dashi, mountain yam, ikura, uni and fresh wasabi.

Sushi Sato
6B Dempsey Rd
Singapore 247662
Tel: +65 6971 8265

Drunken Farmer
Enjoy really good sourdough pizza and natural wines at Drunken Farmer on Joo Chiat Road

Drunken Farmer

Editor’s note: Drunken Farmer now has a third home at 22 Martin Road.

By Hannah Choo, senior editor

Once a travelling pop-up and now a permanent wine bistro, Drunken Farmer has found a second home on Joo Chiat Road. Similar to the Stanley Road outlet, it comes to life as soon as the clock strikes 6pm, replacing Common Man Coffee Roasters as a restaurant with actually good food. Instead of your basic brunch fare and flat whites, here you’ll enjoy a good dose of sourdough, such as the Anchovy & Pesto PizzaKaraage and Waffles, and plenty of natural wine to get the night going. Expect a rotation of 14 wines by the glass and over 80 kinds by the bottle, across everything from red and orange to sparkling and rosé.

Drunken Farmer
185 Joo Chiat Road
Singapore 427456
Tel: +65 6877 4884

rempapa
Rempapa is an all-day dining restaurant serving some 50-odd heritage dishes of different cultural and ethnic origins

Rempapa

By Joel Chua, writer

Rempapa, chef Damian D’Silva’s latest culinary exploit, is not just about finessing great food. ‘Rempa’, which is derived from Malay, means “spice paste” – for D’Silva, it’s the anchor that grounds the diverse, multicultural cuisines in Singapore, as well as the defining element that elevates each dish at Rempapa into a medley of robust aromas and flavours. And as for ‘papa’, I think that goes without saying. A slurp of Seafood Curry Mee, laden with boiled prawns, fresh cockles and tau pok (fried bean curd), delivers a prickling heat – not the type of onslaught that overwhelms and scalds the senses, but more of a dance on the tip of the tongue that entices and reels one in for more. The same could be said of Lamb Leg Rendang or Baca Assam – a tangy, lesser-known Eurasian beef brisket – both of which are notoriously tedious in terms of preparation, requiring a rich blend of spices and herbs (think dried chillies, galangal, candlenut, lemongrass, Indonesian bay leaf and so on) before being patiently slow-cooked till tender…

Read the full review here.

Rempapa
2 Paya Lebar Road
01-01/02/03 Park Place Residences at PLQ
Singapore 409053
Tel: +65 9459 1603

butcher's block
Chef de cuisine Jordan Keao, Hawaiian and Burnt Ends alumnus

Butcher’s Block

By Andrew Leci, contributing editor

Chef Jordan, quite simply, knows how to cook. This man’s prowess applies to basic ingredients that he knows well and appreciates exactly how to get the best from. Drawing all the right flavours out of something ostensibly simple by cooking techniques alone, however, is a great skill and speaks to the understanding of that ingredient and its potential when treated well. From the Wagyu Tartare, Caviar and Beef Tendon Chicharrón snacks, and the Smoked Unagi (nori rice cracker) onwards, the food is precise and delicious. The Baby Corn with preserved black bean is ridiculously moreish, and the Smoked Sashimi (contradiction?) with seaweed and herb dashi is delectable…

Read the full review here.

Butcher’s Block
328 North Bridge Road
02-02, Raffles Arcade
Singapore 188719
Tel: +65 6337 1886

db Bistro & Oyster Bar

By Allisa Noraini, senior writer

Daniel Boulud isn’t one to do things by halves, and you’ll notice this as soon as you set your eyes on the Oysters “Vanderbilt”. Here, oyster gratinée is deliciously peppered with crunchy hazelnut and seaweed crust, and your first bite reveals hints of tang and salt, followed by a highly gratifying, umami-like richness that comes from the oyster. It’s a modern spin on a New York dish of baked oyster chowder, and a tribute to Le Pavillion, Boulud’s newest addition to his restaurant empire that opened in May 2021 at One Vanderbilt New York. But one of the most impressive dishes on the menu could just be the BLT

Read the full review here.

db Bistro & Oyster Bar
2 Bayfront Avenue
B1-48, Galleria Level
The Shoppes at Marina Bay Sands
Singapore 018956
Tel: +65 6688 8525

Wild Child Pizzette

By Hannah Choo, senior editor

All good things come in 10 inches, so we’ve been told. But before your brain goes to the gutter, we must specify that we’re talking about Neapolitan-style pizzette, a pocket-sized pizza that’s perfect for modest appetites or those who enjoy variety. Brought to you by the folks behind Cicheti, where you’d find simple-but-stunning classics, Wild Child Pizzette eschews tradition for something a little more modern. Dig into crispy fried margherita and cavolo nero (kale, garlic confit and pickled onions) cooked in a wood-fired oven, roasted pork belly served with a life-changing crack oil, and one of the best pistachio gelato Singapore has to offer. As for drinks, we highly recommend any of the sakes, or if you’d prefer to leave it to the sommelier, opt for the Sommakase, which will get you three complementary pours of wines for S$39.

Wild Child Pizzette
50 Circular Road
Singapore 049405
Tel: +65 6970 6592

Club Street Wine Room

By Hannah Choo, senior editor

Andrew Walsh’s new wine-focused venture is what a great bar is meant to be – classy and approachable, without the fancy schmancy. Founded by Cure Concepts – Walsh’s company that also runs Cure and Catfish – Club Street Wine Room moves away from the traditional formal wine bar, inviting guests to dine in a trifecta of good music, good service and very good food; think oysters lightly grilled with bacon jam, guinea fowl served with a rich, buttery pithivier, and the incredible steamed and burnt citrus pudding. Of course, these go better with the ever-evolving menu of wines, sourced from all over the world. There’s Sea Soul No. 4, a wine sea-aged to improve fermentation and taste, and the Château Kefraya Collection Amphora 2018, an excellent terracotta vessel-aged wine that impresses with a complex palate of quince, cinnamon and black cherries.

Club Street Wine Room
87 Club Street
Singapore 069455
Tel: +65 9639 5914

Revolver

By Hannah Choo, senior editor

The best food stops conversation, and at Revolver, chit chat will be interrupted at every course. Situated on Tras Street, just a stone’s throw away from our favourite spot for apple tarte tatin (Café Gavroche), Revolver is an open-kitchen concept that’s easily mistaken for an Indian restaurant. It is much more than that; combining international ingredients with Indian cooking sensibilities and techniques, food is gloriously charred in a hand-built tandoor, bincho or custom wood-fired grill, and paired with wine, sake or cocktails. Three introductory dining journeys are offered by Saurabh Udinia, the executive chef who comes from Indian Accent, one of India’s best restaurants, and they range from the eight-course Discovery to the nine-course Experience menu. Go for the latter, if time and appetite can afford it, and you wouldn’t know what hit you. It’s a hell of a feast, from the creamy stuffed courgette flower and spice-rubbed chicken neck and wing, to the gruyere-stuffed naan that’s topped with the most tedious pulled pork recipe.    

Revolver
56 Tras St
Singapore 078995
Tel: +65 6223 2812

Griglia

By Hannah Choo, senior editor

The Tanjong Pagar neighbourhood has no lack of good food, which makes it easy for Griglia to get lost in the shuffle, and what a waste that would be. Sandwiched between Shake Shack and Ma Cuisine, Griglia is quietly (and confidently) making a name for itself as one of Singapore’s most refined grills. The menu, bursting with Italian barbecue tradition and the deceptively simple brilliance of Italian food, is filled with contemporary classics mostly kissed by charcoal fire, such as the smoked squid with ‘nduja foam and whole Spanish turbot that’s seasoned simply with olive oil and salt. Equally superior are the spaghetti di martino, served with roasted yellow tomatoes marinated in “sea water” (quotations are there for a reason), and the burratina and ribbons of zucchini that sit snugly in a crispy tart shell. Order strategically (it’s à la carte anyway) and even if you’re full at some point, a Boston cream pie look-alike will beckon you and you will order it. Okay, it’s really an almond sponge cake stuffed with Amalfi lemon curd and served with a scoop of olive oil ice cream. Sounds simple, but believe us when we say that it’s crazy good.

Griglia
37 Craig Rd
01-01
Singapore 089675
Tel: +65 8949 7011

Bedrock Origin

By Hannah Choo, senior editor

Sentosa isn’t exactly a Singaporean’s food destination, but we’re positive Bedrock Origin is set to change the status quo. As Oasia Resort Sentosa’s only restaurant, it follows the footsteps of its award-winning flagship Bedrock Bar & Grill, but with a twist. Expect dry-aged steak and fish, plant-based meat alternatives and keto-friendly options, and sharing plates that feel loving rather than stingy. We especially loved the Dry-Aged Bone-In Striploin, grilled over applewood fire; Aged Barramundi Tail dressed with chimichurri; and the signature Mac n’ Cheese, made with a luscious gorgonzola-spiked sauce. Best in Singapore, we think.

Bedrock Origin
23 Beach View, Palawan Ridge
Oasia Resort Sentosa Hotel
Singapore 098679
Tel: +65 6818 3333

Firangi Superstar

By Hannah Choo, senior editor

If you’re a stickler for traditional Indian cuisine, you may not like the food at Firangi Superstar. It’s not Indian as you know it, but it is delicious. Brought to you by the same guys behind Neon Pigeon and Fat Prince, the entire menu is left to Thiru Gunasakaran (previously the sous chef at Spago), who disguises classics with whatever inspiration he got from his childhood and Western culinary background. Highlights include the waffle-pressed prata and Madras-style fried butter chicken, tandoor-grilled lamb with a confit garlic sauce, and the roasted pistachio chutney – best enjoyed with a stiff cocktail or two.

Firangi Superstar
20 Craig Road
01-03
Singapore 089692
Tel: +65 6304 3022