Singapore is one of the world’s culinary capitals. Home to some of the globe’s finest restaurants (including Michelin-starred hawkers), its food scene is as dynamic as it is eclectic, with swathes of new restaurants opening every week. Here are just a few of the latest gems to know.
•x N o b u x•
Celebrity favorite Nobu has checked in at Four Seasons Hotel Singapore. As well as serving the Peruvian-Japanese restaurant’s famed signature dishes, such as the iconic black cod miso, executive chef Hideki Maeda has created two omakase menus exclusively for the Singaporean outpost. As such, diners will enjoy fresh seasonal produce prepared à la minute in the well-appointed private dining rooms. If you are a seasoned Nobu diner, try the Chilean sea bass with spicy cilantro – a Singapore-exclusive dish created by chef Nobu Matsuhisa himself.
Insider’s tip: ask for the indulgent 11-course Chef’s Table Omakase – a Nobu world first – for the ultimate private dining experience.
190 Orchard Blvd, Singapore 248646
•x C O L x•
Chef and owner, Colin Buchan brings a slice of East London chic to the bustling Keong Saik enclave with his neighborhood restaurant, COL. Occupying the ground floor of a cookie factory turned coworking space, the 50-seat eatery offers casual sophistication, serving seasonal wood-fired grills alongside classic cocktails. Kick off the night with Irish oysters smothered in a zingy lemon mignonette while perusing the excellent wine list, curated by master sommelier Benjamin Hasko. Further dishes are simple but well-executed; standouts include the burrata with muscadet pumpkin and girolle-topped bucatini.
Insider’s tip: arrive early for an aperitif at COL’s cozy yet elegant cocktail bar; the Coconut Highball (Mackintosh whiskey, cinnamon and coconut soda) is a solid choice.
1 Keong Saik Rd, Singapore 089109
•x é l a n x•
The latest feather in Les Amis Group’s decorated cap, élan is a modern French restaurant that incorporates Asian influences and regional produce into its approachable yet refined fare. A great example of this is the Aqina ‘pineapple’ chicken: an elevated take on Singapore’s famous chicken rice that was easily the highlight of our table. Also worth ordering is the tilefish, made by pouring scalding hot oil over the scales of a fresh fillet. The elegant venue, which includes a semi-private dining room, is decorated with patina elements and artworks hand-picked by the group’s long-serving Restaurant Director Philippe Pau – ask him about the Easter eggs hidden in the restaurant’s central painting.
Insider’s tip: leave room for the playful, Asian-accented desserts. Oh, and the restaurant’s heaving cheese cart is unmissable.
1 Scotts Rd, Shaw Centre, Singapore 228088
•x Y a n t r a x•
Although technically a reopening, this contemporary Indian restaurant has been so thoroughly revamped that it is virtually unrecognizable from its former self. The team has tapped one of India’s leading food historians, Pritha Sen, to offer diners a rich culinary journey through India. During her research, Sen uncovered a wealth of authentic regional recipes that were previously known only to grandmothers in rural villages and chefs from royal palaces. The result? An exclusive menu including Kolkata’s iconic Nizam’s Kathi Kebabs – charcoal-grilled mutton skewers wrapped in paratha – and Rajasthani murg ka sula, an age-old barbecued chicken recipe made during royal hunts. Plus, the restaurant’s five dining spaces are exquisitely decorated; Jaipur, the main dining hall, features silk wallpaper, traditional archways and latticed jali screens.
Insider’s tip: head to The Polo Room, Yantra’s 10-seat private dining space. It offers a discreet passage to Corbett Bar, a safari-themed cocktail refuge with private whiskey lockers and a collection of premium wines and spirits.
163 Tanglin Rd, Tanglin Mall, Singapore 247933
•x M a i s o n S h u k o x•
Described as a ‘Japanese-inspired, French-influenced, mod Asian dining experience’, this eight-seat restaurant combines culinary creations with a three-minute documentary shown before each course. The unique menu, created by chefs Angus Chow and Jeremmy Chiam, features unorthodox ingredients sourced from Singaporean farms – including crocodile tail served with a zesty larb-style dressing. Diners after a more classic protein might appreciate the beef and tea, an unexpected pairing of A5 Miyazaki wagyu, Earl Grey tea and leek charcoal dust.
Insider’s tip: as a nightlife behemoth, the Zouk Group is certainly no stranger to drinking. As such, ask for the well-curated sake menu, which also includes a handful of cocktails.
3E River Valley Rd, Clarke Quay, The Cannery, Singapore 179024
