Best restaurants in Singapore to hit this week: Tippling Club, Native, Meadesmoore and more

tippling club

Want to eat out this weekend, but not sure where to go? Here are a few suggestions to get you started

Editor’s note: This story was first published on 19 January 2022, and has been updated regularly. We feature only the restaurants that have been tried and tested.


Hawker Stories at Raffles Courtyard

There’s no better way to show support for our local food community than to celebrate our hawker specialities and homegrown culinary talents with Hawker Stories at Raffles Courtyard. The meaningful series – with its fourth and final instalment running exclusively from 11 May to 29 May – presents some of our most beloved hawker stalls a second chance to share their creations with the world. 

This final instalment features Seafood Pirates by Chef Darren Teo and Yap’s Noodles by Chef Henry Yap. These two hawker stalls have since closed, but both chefs have teamed up to open the new 51 Noodle House. Expect a curated menu presenting Seafood Pirates’ signature Oyster Omelette Rice and Fusion Mixed Seafood Soup and 51 Noodle House’s unique Fusion Bak Chor Mee. To complement the homely dining experience is Raffles’ Courtyard’s lush alfresco area, and a curated selection of mocktails and cocktails that go so well with the hawker specialities. 

For those who have been following the Hawker Stories series, here’s a friendly reminder to visit this final instalment to collect your stamps. You can win yourself a complimentary bottle of Domaine de Fontenille Rosé, exclusively available at Raffles Hotel Singapore, just by presenting the stamps from three series instalments.

Hawker Stories at Raffles courtyard
Raffles Courtyard
328 North Bridge Rd
Singapore 189673
Tel: +65 6412 1816


Bedrock Bar & Grill

Steakhouse Bedrock Bar & Grill is back with the second edition of its signature World Meat Series – A quarterly showcase of fine cuts of the premium and lesser-known meats 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 amazing with Bedrock Bar & Grill’s wine pairing menu. 

Commonwealth Concept’s Head of Culinary & Product Innovations Chef Isaac Tan’s curated menu at Bedrock Bar & Grill showcases the enticing meat best. Mark your calendars on the 13th April, 7pm for a one-night only The Suffolk Red 5-Course Penfolds Wine Dinner ($168++ per person). On this special day, you get a series of mouthwatering Dingley Dell Suffolk Red Pork dishes, with wine pairings included. For the remaining promotional period from 14 April to 17 July, diners would need to top up an additional $88++ per person for wine pairings, on top of the 5-Course Dinner Tasting Menu at $168++ per person. The menu is available from Sunday to Thursday for dinner dine-in only.  

The 5-Course Dinner commences with an enticing Charcuterie Plate, consisting of artisan made and slow-cured cold cuts with homemade pickled cucumber. The appetiser is paired with the smooth Penfolds Koonunga Hill Autumn Riesling 2021. Then, indulge in the Bacon Wrapped Scallops served with creamy celeriac purée and beluga lentils, paired with an elegant and fruity Penfolds Chardonnay. The third course is Breaded Pork Trotters, which can be enjoyed alongside the bold Penfolds Pinot Noir. Next, tuck into the Prune Stuffed Pork Tenderloin on the menu’s fourth course– an interesting combination of sweet and savoury that is surprisingly apt, while sipping on the Penfolds Cabernet. And lastly, the Chocolate Pot De Crème that comes with the vibrant Penfolds Rare Tawny rounds off the meal. 

Robb Tip: Selected dishes, including the Charcuterie Plate and Prune Stuffed Pork Tenderloin, are also available as à la carte specials (from $48++). You can get them for both lunch and dinner, and as dine-in or takeaway. 

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

Tippling Club

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


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.

52 Amoy Street
Singapore 069878
Tel: +65 8869 6520


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. 

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


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. 

On the permanent signature menu you will find an extraordinary Sashimi Course that features fluke, uni, caviar and a shoyu jelly (that takes days to make and is as fascinating to feel in the mouth as it is to taste). The Sakura Trout with burdock and yuzu in ichiban dashi is quite sumptuous, as is the pressed/ironed Kagoshima Wagyu with butterbur and gyoja garlic—the beef is wafer-thin and perfectly medium-rare. The association of ingredients is quite without peer in terms of balance, and the cooking process is a captivating performance in itself.

Imamura’s culinary tour de force is vegetable driven and seasonal. There are times when you feel the proteins are almost superfluous, such is chef Imamura’s ability to extract the very best that a resplendent variety of vegetables can offer. Provenance is key and the chef’s acolytes clearly know where to find the good stuff. 

The menu is invariably both healthy and delicious—sometimes an uncommon combination—while the surroundings are simply gorgeous and restaurant manager/maître d’ Sam Teoh is a delightful presence. Everything about Imamura is fastidiously thought out and superbly executed, already giving this new restaurant every right to be considered highly in Singapore’s current omakase pantheon. 

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

Les Bouchons

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

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

Singapore 238896
Tel: +65 6736 0006

Sol & Luna

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


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.

19 Cecil Street
Singapore 049704
Tel: +65 9781 9084

restaurant caviar
Bressan Pigeon

Restaurant Caviar

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 more here.

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


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). Now inside a shophouse at King George’s Avenue, 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.

115 King George’s Avenue
Singapore 208561

Buona Terra

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


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.

70 Eu Tong Sen Street
Singapore 059805
Tel: +65 6908 0880

Sushi Sato

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

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


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 more here.

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

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 more here.

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

db Bistro & Oyster Bar

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 more 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

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

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


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.    

56 Tras St
Singapore 078995
Tel: +65 6223 2812


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.

37 Craig Rd
Singapore 089675
Tel: +65 8949 7011

Bedrock Origin

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

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
Singapore 089692
Tel: +65 6304 3022