The buzz from the Singapore dining scene is bursting at the seams with a slew of openings, menu revamps, launches of new concepts and chef collaborations. Month by month, we keep tabs on what you should save stomach space for in 2022. Bookmark this page for regular updates throughout the year!
In November, a slew of new restaurants continue to add vibrancy to the dining landscape, including an Indian-Latin izakaya bar to an Indian-Mexican casual restaurant fronted by a world-famous chef.
New Restaurants & Dining Events
Inspired by hole-in-the-wall restaurants that dot East London, contemporary European restaurant Col is a cozy addition to the bustling dining enclave in Keong Saik Street. Dominated by stripped-down white walls and industrial-style lights, the 50-seat restaurant looks worlds apart from its previous occupant Don Ho, which sported a tropical look.
Col is a shortened nickname for chef-owner Colin Buchan, who continues to double-hat as executive chef of private members club 1880. Buchan has worked in Singapore for a decade, after working at restaurants in the UK such as Marco Pierre White’s L’Escargot (a portrait of the famed British chef is in the kitchen), and serving as private chef to David and Victoria Beckham.
Starters in the Feasting Menu include a smoky chipotle-kissed beef tartare and a creamy burrata paired superbly with Muscade pumpkin and herbaceous pumpkin seed gremolata. For mains, go slack-jawed over the roasted snapper with vin jaune sauce — the richness is offset by the zucchini and grilled onions, and slurp down the large bucatini strands tossed with girolle mushrooms and pecorino. The restaurant has a DJ who plays electronic music, and the music gets amped up later in the night.
Find out more: COL
Austrian Gourmet Week
One of the highlights of the Austrian Gourmet Week is a four hands dinner experience by guest chefs Armin Leitgeb and Josef Mühlmann. The dinners are held from 29 October to 2 November at Andaz Singapore. Having spent six years in Singapore, chef Armin presents Austrian cuisine tailored to the Asian palate, reflecting his past experiences of cooking in Raffles Hotel Singapore and Les Amis. Meanwhile, 17-point Gault&Millau Chef Josef Mühlmann brings to the table his top-notch skills and cooking techniques from his illustrious cooking career.
For starters, the classic Austrian Backhend’l has fried breaded chicken served with potato cucumber salad and lightly smoked eel topped with delicately crisp pork croutons and horseradish. The Tyrolean-style Rye Ravioli is stuffed with mild white cheese and slathered in savoury brown butter and chives. For a sweet ending, tuck into the Oven-Baked Apple dessert, which features an apple strudel baked with salty caramel, and served with cranberry ice cream.
Find out more: Andaz Singapore
The newly revamped Altro Zafferano has opened its doors, now featuring a refreshed interior and menu. Previously known as Zafferano, the Italian restaurant has undergone a modern makeover. Gone is the traditional fine dining-style dining room, the restaurant now features a warm, contemporary ambience designed for the modern guest. Expect an open-concept kitchen, multiple seating options at the revamped main dining area, a sprawling 60-seater private dining room and an alfresco-style outdoor lounge.
Besides the interior, the menus also see a modern refresh. At the helm of the restaurant is Executive Chef Andrea De Paola, who hails from South Italy. Previously, Zafferano’s menus featured Italian heritage dishes with global influences and touches of Asian ingredients. Now, Chef Andrea presents contemporary dishes reminiscent of his childhood in South Italy.
For starters, savour the Aged Acquerello Risotto with Zucchini, Smoked Eel, and 20-Year Balsamico. The dish is inspired by the Spaghetti alla Nerano, a southern Italian dish from the Nerano village. The hearty risotto features bits of zucchini, shrouded with a fluffy grey foam of smoked eel and drizzled with 20-Year Balsamico for a finishing touch. For mains, the Silver Cod with Peperone Crusco and Mussels Velouté is a light, yet savoury dish influenced by Chef Andrea’s memories of baccala alla lucana and pepata di cozze.
A 3-course weekday set lunch ($78++ per person) is available, or opt for the 4-course experience menu ($148++ per person) which allows guests to select their preferred dishes for each course.
Find out more: Altro Zafferano
Friends of Claudine chef-takeover series
French restaurant Claudine introduces its first edition of ‘Friends of Claudine’, a series of chef-takeover experiences. Opening the series is acclaimed Chef Daniel Baratier from L’Auberge Surles-Bois, who will be taking the helm of Claudine’s kitchen on 26 and 27 November. Chef Daniel, who hails from the Annecy-le-Vieux French Alps, will be presenting his stellar a la carte menu, celebrating the ‘Game Season’.
According to Chef Daniel, autumn is the best season for game. His menu is inspired by his family’s tradition of eating seasonal game dishes prepared by his uncle back in his hometown of Haute-Savoie. The menu also showcases Chef Daniel’s skill and passion for charcuterie, bread and butchery. Savour his signature dishes such as the homely Pâte en croûte meat pie, filled with pork, hazelnuts and pickled shitaké. Other highlights of the menu include the Wood Pigeon Ballotine with pickled onion and petit pâté de pézenas, as well as the Celeriac Millefeuille with mushrooms and brown butter sabayon.
Find out more: Claudine
Ms. Maria & Mr. Singh
Gaggan Anand returns to Singapore once again, this time with a physical restaurant. His Bangkok import Ms. Maria & Mr. Singh restaurant opened here in Singapore on 24 October. The concept of the restaurant revolves around the love story of titular characters Ms. Maria and Mr. Singh, as the menu presents an exciting fusion of Mexican and Indian cuisine.
Embark on a culinary journey from India to Mexico with an array of tapas and small plates, prepared using homely techniques from both cultures. Savour mouthwatering fusion dishes that blend the flavours and traditions of Mexican and Indian cuisine. The menu takes the form of an illustrious comic-style book, narrating the intercultural love story of Ms. Maria and Mr. Singh. Chef Gaggan challenges the traditional notions of curry with the Cold Curry Ceviche ($20), a cold raw dish of cured scallops and crispy corn marinated with leche de tigre and guaca-chutney. The Truffle Quesadilla ($28) is an unconventional rendition of the classic quesadilla, spiced with paneer masala and filled with aromatic truffle paste and honey. For dessert, Chef Gaggan has brought back the Mango Yuzu Snowball ($24), which made its appearance on MasterChef Singapore.
Find out more: Ms. Maria & Mr. Singh
Kissajin is the latest addition to the stable of Japanese concepts by the home-grown Les Amis Group. Located at Shaw Centre, next to sister omakase restaurant Jinhoten, Kissajin is a nod to the Japanese ‘kissaten’, the traditional tea and coffee houses found in Japan.
Try your hand at Kissajin’s rendition of the festive yoyo tsuri game, by hooking up a balloon that is popped over a bowl to reveal a Goma Tofu dish. To fully immerse guests in the cultural experience, some courses are served in an ‘okamochi’, a three-tier box traditionally used in Japan for doorstep food deliveries.
Kissajin also offers an experiential omakase menu, with Head Chef Ryo Yamaguchi and Executive Chef Makoto Saito. Highlights include Japanese Sando, a sandwich toast with deep-fried tamago and pork katsu, crumbed for a satisfying crisp. The lunch menu includes the Salmon fillet, expertly grilled with a caramelised char. This is followed by fried dishes such as the Prawn Tempura, served with a savoury merriment of yam, battered king crab as well as Japanese fish cake with hearty gravy.
Two omakase menus are available — lunch and dinner, priced at $68 and $98 respectively.
Find out more: Kissajin
The team behind contemporary Indian grill restaurant Revolver has started izakaya Barood. Situated in the same shophouse as its sister restaurant, Barood serves Latin-Indian izakaya fare. Bask in the dimly-lit sultry atmosphere while tucking into the Indian-inspired tapas. The team is led by Chef Saurabh Udinia, who presents an exquisite array of traditional Indian snacks with a modern twist.
Try the savoury Bombay Uni Toast, Fish Tacos Amritsar, Oyster Pakoras, and Hokkaido Scallop Pani Puri — all served on traditional handmade pottery flown in from Khurja, India. Wash down the nosh with a rotating selection of innovative cocktails crafted by the bar’s mixologists. A classic Tiki favourite, the Mai Tai is creatively remixed Indian-style with halwa, cashew, lime juice with dark rum and dry curaçao as the base. The Tequila Margarita also sees a Latin spin, concocted with gooseberry verjus and jalapeño agave mixed with Milagros tequila and chartreuse.
Barood is at 56A Tras Street, Singapore 078977.
Find out more: Barood
Marguerite x Basque Kitchen by Aitor 4 Hands Experience
Contemporary restaurant Marguerite and modern Basque restaurant Basque Kitchen by Aitor will tie up together for a four-hands dinner that features an 8-course contemporary European menu that celebrates the Basque region.
Chef-Owner Michael Wilson of Marguerite and Chef Aitor from Basque Kitchen by Aitor will bring together a gastronomic feast created with progressive cooking techniques, showcasing their craft, origins and produce.
As a descendant of the Basque Country, Chef Aitor brings to the table Basque cuisine, made with produce from the Basque region. He presents modern reinterpretations of his heritage cuisine with traditional and contemporary techniques. Savour dishes such as the classic Basque pil-pil, featuring a traditionally grilled Golden Eye Snapper that sits on a bed of clams and fish skin collagen sauce. The Basque classic Txulets is a dish starring charcoal-grilled beef, paired with Lodosa piquillo peppers and sweet gem lettuce.
Meanwhile, Chef Michael showcases four contemporary dishes that put a spotlight on Basque ingredients. Eel, from the Catalonian seas is smoked and paired with Blue mussel stuffed with Amur caviar and sea succulents. The wild mushroom custard is a delightful merriment of mushrooms, scallops, chive and truffle. Round up the meal with the Autumnal Jerusalem Artichoke ice cream.
Happening on two dinner nights, the collaboration menu is priced at $288++ per person, and will be held at Marguerite on 19th October and Basque Kitchen by Aitor on 1st November respectively.
Find out more: Marguerite
Sol & Ora
Meet Sol & Ora, a newly opened Mediterranean restaurant by homegrown restaurant company 1-Group. Sol & Ora is the sister restaurant of Sol & Luna bistro, which is also located in the CapitaSpring building. Located on the 1-Altitude coast at The Outpost Hotel Sentosa, expect a gastronomic journey of various Mediterranean cuisines from the countries of Italy, France, Spain and Greece. Savour mouthwatering tapas spiced with Spanish flavours, Italian hand-crafted pastas and risotto, French-inspired seafood dishes, as well as a selection of Greek herbs and greens.
Find out more: Sol & Ora
Jelebu Dry Laksa
Jelebu Dry Laksa by Chef Renée Tang has opened first brick-and-mortar outlet at Vivocity. What first started out as a home-based business during the pandemic three years ago has now blossomed into physical store.
Chef Tang’s dishes are inspired by her grandmother’s cooking and pays homage to her late godfather. Highlights include the Butter-Poached Whole Lobster Dry Laksa ($58) and Grilled Tiger Prawn Dry Laksa ($18). She also elevates the traditional dry laksa by using premium ingredients such as Boston Lobster and tiger prawns. Her signature laksa broth is brimming with umami, as it is steeped with crustaceans and a secret rempah recipe that provides a depth of flavours. Besides the signature Laksa, a variety of fusion, vegetarian and kids-friendly menu items are also available. Savour the Marmite Brussel Sprouts ($14), Drunken Cha Soba with Impossible Pork Patty ($15) or Butter Chicken Mac & Cheese ($26) for a well-rounded meal.
Find out more: Jelebu Dry Laksa
A new Japanese restaurant has debuted in the heart of the Orchard Road shopping enclave. Hazuki, helmed by Chef Kenta Yamauchi, is an elegant Kyoto-style restaurant decked out in Gucci homeware collection, complete with Gucci wallpaper and intricate Kagami crystalware.
Likewise, the menu is also dazzling, featuring a versatile selection of dishes made with fine Japanese ingredients. The highlight of the menu is Chef Kenta’s signature dish, the A5 wagyu sirloin shabu shabu.
The premium cut is immersed into the umami Kyoto shiro miso broth, a rich dashi base slow-steeped with Hokkaido kombu and katsuobushi and topped with shaved truffles. Another signature dish is the awabi, a dish of wild-caught abalone from the Chiba prefecture. Chef Kenta presents the dish with a unique serving sauce comprising blended abalone liver and 30-month aged Parmigiano. To complete the dining experience, Hazuki also offers an exemplary beverage pairing, including the likes of Jacques Picard Brut, Sawahime Ginjo, Kameman Junmai Genmai-Zake and more.
Prices for the lunch and dinner menus range from $180 to $380.
Find out more: Hazuki
Meet élan, the latest addition to the Les Amis Group that serves contemporary French cuisine with Asian influences. The menu, led by Restaurant Director Philippe Pau and Chef de Cuisine Peter Teo features modern French cuisine, but with subtle touches of Asian ingredients and spices. Savour the restaurant’s signature dishes, including the Smoked Pigeon ($64) — the meat is tender and has a wonderfully smoky aroma. The chef prepares it by first oven roasting, and then the meat is hay-smoked for a finishing touch. Also not to be missed is the signature Tilefish ($65), a fresh fillet with hot oil poured over to give it a crunchy texture. The Tilefish then sits on a creamy trio of potato mousseline, melted leek and bonito velouté.
Find out more: élan
New chef and dishes at Shang Palace
One-Michelin-starred Cantonese restaurant Shang Palace introduces a new menu by its new Executive Chinese Chef Daniel Cheung. Hailing from Hong Kong, the veteran chef presents contemporary renditions of heritage dishes that are artistically presented.
The new 9-course menu brings in well-loved Cantonese dishes from Hong Kong. Chef Daniel’s signature dishes include the Cantonese style crispy chicken served with spicy salt, a Hongkong classic. The skin is thin, yet crisp and gives a good crunch while the chicken meat is tender and well-seasoned. Another signature dish is the Baked live prawns with garlic that features Sarawak white pepper and locally-sourced prawns. Served in a claypot, the dish exudes a delectable smoky aroma from the Sarawak peppercorns and fragrant spices.
Delight in the comforting boneless quail filled with bird’s nest in supreme broth, and round up your meal with the Double-boiled Snow Pear with Peach Resin, Mandarin Peel and Chuanbei soup for dessert.
Find out more: Shang Palace
After running his home-based private dining and catering service, homegrown chef Yeo Kai Siang has opened his bricks-and-mortar restaurant, Chez Kai. The cozy restaurant, which is located in the refurbished Coliwoo Hotel Gay World in Geylang Road, serves ‘Franco-Chinese’ cuisine that reflects Yeo’s culinary training in Le Cordon Bleu Paris and his work experiences in Michelin-starred establishments in France and the UK, as well as working in Chinese restaurants in Paris.
Instead of the typical four seasons, the nine course-degustation menu is themed on the solstice seasons in the Chinese calendar, with dishes bearing influences from Chinese and French cuisines. Highlights include the chef’s play on ‘Surf and Turf’ that features a Cantonese-style fish broth reduction made from smoked fish bones, and accompanied by a roasted roulade of deboned French milk lamb shoulder; and his take on egg pasta – with fish stock, scallops and XO sauce.
LouLou French Cuisine & Wine Bar
Taking over the space vacated by famed roasted meat eatery Foong Kee Coffee Shop in Keong Saik Road is this restaurant/bar that serves French and Mediterranean cuisines. Hoping to immerse diners in the convivial spirit of dining along the French Riviera, LouLou serves dishes such as French Bouillabaisse, Stuffed Calamari “A La Provençale”, Pastis Flambéed Prawns, Seabream “Portefeuille” & Bisque sauce, Monkfish Tail and Chorizo Casserole.
After a year-long massive overhaul, Indian fine-dining restaurant Yantra will open on August 2. Instead of its previous Northern Indian focus, the long-time Tanglin Mall restaurant zooms out to a pan-Indian angle, by showcasing heritage dishes and street food from the vastly diverse food landscape across India. The menu is crafted by Delhi-based food consultant and historian, Pritha Sen, who has also traversed across the country to collect and research on heritage recipes, from royal households to tribal villages. Sen hopes to correct the misrepresentation of Indian cuisine, which is often seen as greasy and heavy.
Highlights include Nizam’s Kathi Kebabs, which has grilled mutton skewers topped on a paratha; Kong Shop Khorika Chicken, or binchotan-grilled black sesame chicken and a light but flavourful Punjabi-style Mah Ki Dal, black lentil dahl with a side of white butter for added creaminess. The Old Delhi-style butter chicken is less rich and creamy than those commonly found here, but the tandoori chicken still packs a tangy punch from being doused in fenugreek tomato gravy.
Chef Dylan Ong, who runs Franco-Asian restaurant The Masses and founder of casual French restaurant, Saveur, is the new chef-owner of modern Japanese restaurant and bar iKO in Neil Road. Having done consulting work for the eatery since January this year, Ong has taken a step up to take over the reins of the restaurant, which will relaunch in early August. Expect dishes that meld Japanese and European produce and cooking techniques, served alongside sake.
Besides the chef pop-up by Virgilio Martínez and Pía León of Central in Peru, which was recently named No. 2 of The World’s 50 Best Restaurants (from 5 August to 30 October), Jaan is hosting its last chef collaboration before it closes temporarily for a two-month renovation from 14 August.
Chef Kirk Westaway will join forces with fellow British chef Adam Handling of one-Michelin-starred Frog in London for a four-hands dinner on 9 and 10 August. Handling’s signature dish is a bread served with chicken skin butter and liver pâté, which has a backstory linked to his sister, who would only eat roast chicken for Sunday lunch.
On August 17 & 18, farm-to-table Kappo restaurant Oumi, which is part of the 1-Arden Food Forest by the 1-Group, will host a six-hands dinner featuring guest chef Michael Ryan of 2-hat awarded Provenance in Beechworth, Victoria, Australia. Ryan is known for his contemporary Australian approach to Japanese cuisine, which are inspired by his more than 30 visits to the Japan and the culinary tours he conducted in Tokyo, which were amalgamated into the ‘Only in Tokyo’ chef’s guidebook.
Chef Arun Mathur of India-based luxury hotel company The Oberoi Group will hold a five-day guest chef event at Melt Cafe in Mandarin Oriental Singapore from 17 August. The buffet restaurant, which is known for its Indian food station, will feature Mathur’s Indian specialties.
On the flipside, two Singapore chefs are jetting to Bangkok for a long-awaited eight-hands dinner with their Thai chef-buddies on 9 to 10 August. Chef Han Liguang of Labyrinth and Chef Jason Tan of Restaurant Euphoria are reuniting with Le Du’s Chef Tonn and Kyo Bar’s pastry chef Dej Kewkacha for the collaboration at contemporary Thai restaurant Le Du.
Two-Michelin-starred French fine-dining restaurant Saint Pierre is upping its wine game by appointing veteran wine educator Tan Ying Hsien as its wine consultant and advisor. Tan is one of the 3 people in Singapore to be certified as a Master of Wine, the most prestigious wine qualification in the world. He is the first Singaporean to pass the notoriously difficult wine exam.
The wine speaker, judge and writer, who also runs Taberna Wine Academy, will help curate the restaurant’s list of over 2,300 bottles that mostly belong to the realm of classic French wines, and provide training for the restaurant sommelier and staff through blind tastings and thematic tutorials. Tan is working with chef-owner Emmanuel Stroobant on how the wines can best pair with Saint Pierre’s modern French cuisine with an Asian accent.