Four Singapore chefs share what to expect in the F&B scene in 2026

Chef Bjorn Shen of Artichoke and Small’s

I foresee more small-format, chef-driven concepts that are lean, personal, and emotionally resonant. There will also be more hyper-regional, ingredient-driven Asian concepts.

“Luxury casual” will remain the sweet spot. I also think comfort categories such as pizza, noodles, soft serve, and gelato will remain strong.

Consumers remain selective, but they’ll spend for experiences that feel authentic, intimate, and personal, in line with a growing appreciation of craft and storytelling. Singapore diners are still curious, open-minded, and willing to explore. Creativity will continue to be rewarded — as long as it’s honest, tight, and deeply human. 

Gan Ming Kiat, chef-owner, Mustard Seed

Despite 2025 being an uncertain year for restaurants, Mustard Seed hasn’t seen a dip in business. We still fill every seat. It’s not about chasing profits. It’s about building something that lasts.

You’ll see more big brands come in 2026, including chains from China and Japan. It’s the way the market is moving. But there will still be small, independent places that stay true to who they are.

Zor Tan, chef-owner, Restaurant Born

It is very hard to predict, but my personal feeling is that Chinese cuisine will continue to grow stronger, especially concepts and brands from China that see potential in Singapore. Casual dining, which offers people flexibility in what and how they eat, will likely remain the strongest segment.

As people travel more and eat abroad, their expectations and tastes will continue to evolve. That means we, as an industry, must keep growing, too.

Makoto Arami, resident chef, AMI Patisserie

I think many of the current challenges will continue into 2026, but there will also be new opportunities. Guests increasingly enjoy à la carte menus and sharing plates, and I believe this style of dining will remain strong next year.

One trend I see is the rise of Japanese wine bars and Asian wines. Recently, many Japanese wine bars have opened, featuring wines from regions such as Hokkaido.

At AMI, we are also planning to expand our Japanese wine selection and to tell more stories that connect pastry, food, and terroir from Japan and Asia. We hope to invite Japanese winemakers to AMI and to showcase more Asian wines in general.

I believe the alcohol category, especially with unique regional stories, still has strong potential in Singapore.