01: Origin Grill & Bar

As its name suggests, Shangri-la Hotel Singapore’s new dining concept dives deep in to the origin of flavours and Singapore’s colonial history. The restaurant takes diners on a journey through heritage – a concept taken quite literally with its train terminal-inspired interiors with industrial fittings, wood banquettes and arching pillars. Ingredients are sourced from around Southeast Asia, such as tuna from the Philippines served sashimi style in a salad and pate made from the liver of local free-range chicken fed on a diet of corn, garlic and sesame. Chef de cuisine Heidi Flanagan also included in the menu an interesting range of beef from around Australia and an exclusive offering of snow-aged wagyu from Niigata, Japan. The wine list here is curated based on grape varietals from the more commonly known types to the lesser known Romorantin and Furmint varieties. The bar is not to be missed too. Cocktails here are categorised and inspired by five districts in Singapore: Orchard Road, Chinatown, Little India , Boat Quay and Marina Bay. For instance, The Pearl (from the Marina Bay category) is composed of a quirky combination of tofu, elderflower, sea grapes, shochu and black forest gin .


Origin Grill & Bar

Lobby Level, Shangri-la Hotel Singapore

Tel: +65 6213 4595


02: 665°F

The modern steakhouse, the latest gourmet addition to Andaz Singapore, offers panoramic views of the Singapore skyline amid Savile-Row tailor shop-inspired interiors of rich wood and copper-tinged furnishings. Led by sous chef Josephine Loke (formerly Odette and The Tippling Club) the restaurant offers steaks from Australia, USA and Ireland chargrilled in a Pira oven. There’s also a sizeable number of seafood dishes from sustainable sources. Go for the Boston lobster thermidor and the steak tartare topped with a generous amount of Kaluga queen cavair. And do leave space for dessert, such as the flaming baked Alaska – it’s a table-side spectacle worthy of an Instagram post. After dinner, head up to the outdoor rooftop bar, Mr Stork, for cocktails and an undisturbed bird’s-eye view of the CBD.



Level 38, Andaz Singapore

Tel: +65 6408 1255


03: Imperial Treasure Fine Teochew

The restaurant’s second outlet at Tanjong Pagar Centre caters to the business crowd in the area. Menu-wise, it is similar to the one-Michelin-star flagship at ION Orchard. Dishes include the popular braised meats and steamed flower crabs. The restaurant which occupies the second and third level of the centre, boasts a main dining area as well as VIP-dedicated dining rooms. Private dining will also be extended to residents staying at the adjacent Wallich Residences and Sofitel Singapore City Centre.


Imperial Treasure Fine Teochew 

#02-01/#03-01, Tanjong Pagar Centre

Tel: +65 6384 2722


04: Merci Marcel

Tiong Bahru’s cafe cluster sees a breath of fresh air with new all-day diner Merci Marcel. The picturesque cafe, inspired by the French Riviera and the Balinese tropics, has three spaces – a lounge and bar for casual drinks and bites, a banquette set up for dinners and a garden patio. The dishes here offer sharing portions of casual French bites such as rillettes and tarte flambees as well as mains of black pepper tuna slices or grilled Angus beef. A must-have here is the Ravioles de Royans, a creamy and homely side of ravioli stuffed with Swiss cheese that is also good as a dish on its own. The cafe also has a gourmet section offering a range of cheeses and wines.


Merci Marcel

#01-68, 56 Eng Hoon Street

Tel: +65 6224 0113


05: Kimme

Kimme, a new modern bistro launched by Meta’s chef-owner Sun Kim has been drawing in crowds since it opened its doors less than three weeks ago. Located at a three-storey shophouse along Amoy Street (just below Native Bar), the outfit has a communal dining area and open kitchen on the ground floor, a bar flanked by individual tables on the second floor, and a private dining space on the third level.

Sun and Korean head chef Louis Han have put in much effort to carve out dishes featuring fine quality Korean and Asian ingredients. The concise menu is categorised into ‘small’, ‘big’ and ‘sweet’ items, which are designed for sharing. Start with the shima aji tartare comprising chopped fresh horsemackerel from Japan, dressed with a soy and mirin sauce, and scattered with grated salted egg yolk and Oscietra caviar. Or the Korean-style wagyu tartare – hand-chopped rump beef seasoned with soy sauce, sesame, Dijon mustard, mirin and lime juice – topped with chives and quail’s egg yolk. Mix it all up and enjoy with crisp sago crackers. The kampachi sashimi spiked with spicy gochujang is another noteworthy option. The bits of pomelo pulp and pickled ginger lend enough acidity to perk up your palate.

For mains, tuck into the plump prawns and mussels accompanied by Jerusalem artichoke puree infused with squid ink and crowned with spicy homemade XO sauce. There’s also the superbly grilled wagyu striploin topped with Portobello mushrooms, shishito pepper and onion jam for a touch of sweetness.

If you’re looking for a stylish post-work dining spot with chilled-out vibes, this is a great place to linger over drinks and expertly prepared nosh. Currently Kimme offers a small wine and cocktail list. Recommended is Cosmo’Seoul’itan, a refreshing concoction of vodka, pomegranate lime vinegar and ginger liqueur.


47 Amoy Street

Tel: +65 6514 1588