Hunting for new restaurants and menus in Singapore’s vibrant F&B scene? If you struggle with choosing where to eat for every meal, fret no more. We have rounded up exciting new restaurants and menu launches at some of our best restaurants and new menus in Singapore.
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Best New Restaurants and Menus in Singapore: March & April 2024
Tamba - Flavoursome West African Cuisine
Make your way to Tamba, which offers a luxurious range of flavourful West African meals that you can’t get enough of. This 25-seater restaurant, located in the heart of the Duxton neighbourhood, features rustic textures and wooden murals that will transport you deeper into West African culture. The founder of Tamba and Kafe Utui mentioned that “he is proud to have created a space to celebrate his life and culture,” We definitely feel the warmth and richness of his culture through his menu.
In the world of food, home is where the heart is. That’s why Tamba has been serving beloved staples that are each made with love and tender care. Their Jollof Rice with sofrito, Tapalapa bread with goat’s milk ricotta, house-smoked honey, and smoked bacon butter will be enough to satisfy your belly with a burst of flavours fully.
Of course, having a drink here is a must! Top off your dinner with our favourite from their cocktail menu. Our recommendation is Dad’s Wallet, a stunning convocation of bourbon, peated whiskey, amaro averna and vanilla.
Reserve here: www.sevenrooms.com/reservations/tamba
Province - Contemporary Southeast Asian Cuisine
Province, a contemporary Southeast Asian 10-seater restaurant, is where Chef Law Jia-Jun continues to impress diners with a luxurious menu of delights. He draws inspiration from the abundance and high quality of Southeast Asia’s produce featuring fresh seasonal ingredients and flavours through the restaurant's $138++ seven-course menu.
If you didn’t know, the menu at Province shifts every quarter; with the changing of seasons. They spotlight ingredients grown in and sourced from within the Southeast Asian region. These include everyday produce, like carrots and sweet potatoes, local ingredients like buah keluak, coconut and soursop, as well as rare spices like mahlesa, a wild spice found in mountainous regions of Northern Thailand.
The new Spring 2024 menu promises to be as vibrant as it is refreshing. Enjoy The Salted Mackerel & Tapioca, a transformative combination of tapioca, salted mackerel and chayote, wrapped into a light and flavourful bite. Another favourite, the Momotaro, features sweet tomatoes from an organic farm in Cameron Highlands served with Momotaro jam and sun-dried tomatoes. This is then topped off with a shiso sorbet, offering a refreshing tribute to crisp Californian air.
For those who love traditional flavours, the Pickled Crab uses the freshest flower crabs preserved in rice vinegar for a delicious briny sweetness that complements the crab meat well. Aromatics such as coriander, lemongrass, and chilli are added for an invigorating punch.
Additions of Indonesian avocados, Kaluga caviar sourced from a farm in Ipoh, and rice crackers bring together a bounty of delectable flavours.
Don’t forget to try Chef's unique take on Marble Goby, a highly-prized ingredient in Cantonese and Chinese kitchens.
Cured with kombu and sake, then gently poached in hot oil for crispy skin and moist flesh it is served with a fragrant broth made of fish bones, assam, and galangal oil, and topped with kaffir lime leaf powder.
Last but not least, dessert! Highlighting corn's sweet and versatile nature, Sweet Corn is a special dish where the main ingredient is showcased in multiple forms: as a luscious corn crème, corn gelato, and roasted corn tea brewed from cobs and husks.
The Spring Menu at Province awaits you for a grand celebration or a casual date night. Make your reservations for an unforgettable dining experience here!
Meatsmith - American Smokehouse with Flavourful Family-Style Meals
If you love family-style cookouts, Meatsmith is the place to be! This American smokehouse offers a curated drink selection featuring Australian and international wines, as well as a fine assortment of spirits, with a focus on whiskies and bourbons that perfectly complement the cuisine. Meatsmith is renowned for its cheeseburgers and monthly Chef Burgers, featuring a rotating selection of the chef's favourite burger recipes.
With both indoor and outdoor seating for 70 guests, Meatsmith boasts an open kitchen where chefs whip up a variety of American regional dishes. You can host a large gathering or catch up with old friends while enjoying signature dishes. Some include the 10-hour smoked beef brisket, hickory wood-smoked for up to 14 hours, burgers, dry-aged steaks cooked over a wood fire grill, and large format sharing meat platters.
Make sure you order their house-made sausages, pastrami burnt ends, and BBQ smoked pork ribs with a tangy glaze. It's the perfect spot for great conversation and indulging in delicious fare.
Bombay Brasserie - Sumptuous Indian and French Comfort Food
Take a voracious appetite to Bombay Brasserie, the latest culinary venture from Indian Hotels Company Limited (IHCL), which promises an unforgettable dining experience in Singapore. The launch marks the restaurant’s first foray in the region and fourth global outpost after successful ventures in London, Dubai and Cape Town.
Bombay Brasserie, is known for its authentic Bombay and Indian cuisine, and its Singapore chapter offers a delightful fusion of classic and contemporary flavours for all palettes.
Helmed by the talented Chef Nilesh Ambedkar, Bombay Brasserie tantalises taste buds with a diverse menu inspired by the rich culinary heritage of Bombay. Century-old techniques, within the elegant ambience of a Parisian brasserie transport you to a realm of comfort food - and a sumptuous, generous spread like none other.
Make way for the specially curated Chaat selection, where Indian street food is elevated with tongue-licking and genuinely fiery spices. The Le Tandoor section, introduces a succulent starter selection, including our favourite the Seekh Kebab. We also enjoyed diving into the Butter Chicken, full of authentic flavours, and a hard-to-find Rajasthani Laal Maas, with its fall-off-the-bone delicious mutton.
For a pinch of French in your dining experience, try the simple yet delectable Griddled Scallops with Pea Mousselin or the trusted Lobster Thermidor.
Finally, Bombay Brasserie's beverage selection is equally enticing, boasting a Brasserie-style menu of cocktails like The Bombay Blazer and Queen’s Necklace, each paying homage to the colonial legacy that influences its culinary landscape.
For Reservations: Call (+65) 6980 7163.
Bottega Di Carna - Authentic Italian Delights
Savouring Italian dishes while in the lavish Mondrian Singapore Duxton? Yes, please! Bottega Di Carna promises a hearty variety of Italian eats by iconic butcher Dario Cecchini, who crafts his dishes with a hint of Tuscany. As the hotel’s flagship restaurant, you will be greeted with a glamorous interior that will make you and your group of friends feel like you stepped into a magazine.
Moving on to the food, any meat lover's dream dish will be their Crocchette Di Carne, known as their Wagyu beef croquettes and garlic aioli. But for starters, those who have a penchant for seafood might partake in their Seabass Crudo, which comes with grilled zucchini, lemon and marjoram oil. Ever heard of cucumber yoghurt before? You will be surprised at how it pairs so well with their Lamb Cutlets and eggplant caviar.
Also, check out their monthly signatures from time to time or catch their Sunday Roasts, Weekday Set Lunch, and Saturday Brunch menus to switch up your appetite occasionally.
Little Island Brewery Co. - Vintage Vinyl Bar with Unique Charcoal Pizza and Craft Beer
Audiophiles will appreciate Little Island Brewery Co.’s newest concept of a vintage vinyl bar, tucked away at Gilman Barracks. A go-to spot for drinks and late-night conversations, Little Island Brewery Co. offers retro music on Wednesdays from the 70s and 80s for you and your friends for a fun hangout. They also have live music on Fridays and Saturdays for your listening ears. Complete the experience with Little Island Brewing Co.’s very own beer, brewed at its microbrewery at the flagship Changi Village outlet - all unfiltered, unpasteurised and fresh.
A must-try is the outlet’s exclusive Vinyl Charcoal Pizza. This unique version has been cleverly made with kombucha dough, resulting in lower gluten, cholesterol, and glycemic index for a guilt-free meal. Another favourite is the Dukkah Cauliflower, which features a whole head of oven-roasted cauliflower seasoned with Egyptian dukkah spice and topped with pine nuts for an interesting crunch. Parents can bring their kids to try a mini Vespa ride around the restaurant to keep them entertained.
COTE Korean Steakhouse - Butcher Feast for Meat Lovers
As one of the newer restaurants in town, the award-winning COTE Korean Steakhouse takes the spotlight with its lavish dining experience and Korean cuisine. America’s first Korean steakhouse and first international outlet is located within a great hub of fashion, wellness, and hospitality - COMO Orchard, where it is easily accessible, convenient, and boasts a vast space for all fun things to do.
Meat enthusiasts can indulge in a tasty number of The Butcher’s Feast. It features an extensive range of succulent cuts of meat, sides and a dessert. Start your meal by sipping a cup of warm gogi cha, a rich broth that cleanses your palate before the meat goes on the grill, coated with a juicy layer of dry-aged beef fat. With generous portions of hanger steak, marinated galbi, 45-day dry-aged ribeye and flat iron steak, pair these cuts with their assortment of Banchan, pickled seasonal vegetables, and wrap them in lettuce to get all the flavours in one bite.
The restaurant only chooses the highest-grade meat cuts, such as American Wagyu and grass-fed Australian Beef. You can also head to their bar to try their award-winning cocktails - Take Me Away, a refreshing drink is highly recommended if you love soju and gin.
Add the kimchi stew to your rice for a sweet and savoury kick if you love spice. Not forgetting their soft soufflé egg and the creamiest vanilla soft serve to end the night on a high note!
Ready to indulge in a fancy, meaty affair? You can make your reservations here!
Kee’s - Exciting European Flavours and Pan-Asian Dishes At Clarke Quay
Michelin-starred chef and Kee’s Culinary Director Andrew Walsh opened his restaurant to showcase modern European cuisine with Pan-Asian dishes that will make your tastebuds dance. Located in the heart of Clarke Quay, the restaurant is carefully and thoughtfully designed and features a glowing wine display if you are all about dining in a luxurious ambience. Psst...also, this spot is super work-friendly with power plugs and a comforting atmosphere for you to sink in.
Our favourites would have to be their luscious Tuna Tartare as a delicious appetiser with a combination of silky Vietnamese and coconut ceviche dressing and a surprise bite of puffed quinoa. Partake in a hefty Seafood Laksa, with noodles coated in a decadently rich and sweet gravy topped with a North Atlantic scallop and Argentinian prawn. Lastly, make sure to leave room for dessert! Their Tiramisu is sure to be a hit with your friends and family!
If you prefer a savoury affair, their Grilled Brie makes a worthy order. Infused with honey thyme pepper, fig chutney and sourdough bread, it offers a perfect balance that isn’t too creamy and packed with a blend of spices.
Looking to match a cocktail or some spirits with your meal? If you are a die-hard coffee drinker, try their Nutmeg Espresso Martini for an exciting fusion. It has vodka, gula melaka, nutmeg, and finally, the espresso that shines through.
Estate - Unique Buffet Restaurant with Cooked-To-Order Signature Chef Dishes
Have you been craving many different cuisines but not sure where to go? Head down to Estate, located within the Hilton Singapore Orchard, where they cook up a storm with their newly redefined buffet experience. As you step into the colonial-inspired restaurant, you will be greeted by rows of delicious food for the taking. From freshly shucked oysters, lobsters and prawns from their seafood bar to grilled meats, you must prepare your stomachs for the rich variety that the Estate offers. Their dessert section with mochi waffles and ice cream is not to be missed!
The highlight of this upgraded buffet menu is the introduction of not one but ten cooked-to-order chefs’ signatures upon arrival; each is specially made from kitchen to table for a smooth and convenient buffet experience. Some of the standouts from these impressive dishes are their juicy Pan-Seared Foie Gras, savoury Homemade Octopus Gnocchi and an interesting twist on a Chinese dish, Black Truffle Roasted Duck with Truffle Hoisin Sauce.
Best New Restaurants and Menus in Singapore: February 2024
AIR CCCC - By Chef Matthew Orlando, Founder of Amass in Copenhagen
Helmed by Chef Matthew Orlando, Founder of Amass in Copenhagen, renowned as one of the most sustainable restaurants in the world. Naturally, AIR’s kitchen knows its way around coaxing every last bit of flavour from every piece of produce. More importantly, it is a restaurant, circular campus and cooking club, a multi-hyphenated space with one clear purpose: To inspire thought about food.
Meals at AIR begin with Snacks like Roasted Jackfruit “Hummus” served with young cabbage leaves and burnt lemon dukkah ($22) or Crispy Oyster Mushrooms with Sarawak pepper emulsion and pickled chillies ($28). There are Light Bites like White Fish Ceviche with green mango, Kenari nut milk and emping crisps ($26) and Grilled Squid Salad with shaved vegetables and charred coconut ($26).
Think a Whole Coral Grouper For Two ($58), which is nothing like you’d imagine a whole coral grouper might look like. The dish comprises a fish head rillette. The fillet is confited and drizzled with a green onion and black garlic vinaigrette, and served alongside a lavash made from fish bones.As part of this dish, the fish’s bones are pressure-cooked till yielding before they are made into lavash using a technique Chef Matt developed in 2017 at Amass in his search to explore the potential of the fish as a whole ingredient. The pressure-cooked fish bones are mixed with lemongrass and chillies, then pureed before mixing with ingredients like tapioca starch, rice flour and all-purpose flour to form a dough. The other parts of the fish are made into a stock, which is later reduced and emulsified with herb oil and citrus to form the base of the vinaigrette.
Don’t miss the Re-Incarnated “Chocolate” ($16), a dish that Chef Matt describes as “a textbook example of what we do at AIR”. To make the “chocolate”, he uses the by-product of three common processes: cocoa husks, which results from processing cocoa beans; cascara, the fruit that’s discarded in the process of making coffee; and coconut flesh, which is often discarded in the commercial use of coconuts. This trio of by-products is roasted and ground with cocoa butter and sugar to yield luscious chocolate bars with a deeply roasty and mildly coconutty flavour. “Basically, this is the traditional way of making chocolate, just without cocoa beans, of which there is a worldwide shortage,” explained Chef Matt.
Ahāra - Journey IV, a New A La Carte Menu
The contemporary Indian dining destination Ahāra, just got plenty more accessible with the launch of Journey IV, its new a la carte menu. Since its inception in November 2022 at 20 Teck Lim Road, Ahāra has been at the forefront of culinary innovation, and this latest evolution from a tasting menu to a la carte reflects the style in which diners enjoy dining out today.
The new menu is a collection of small and large sharing plates, allowing guests to choose amongst familiar street foods and classics, as well as an introduction to lesser-known dishes of the Indian subcontinent.
Also accompanying the menu is a slate of zero-proof options and wines to suit every palate.
We couldn’t take our eyes(and later hands-off) the Ahāra Pani Puri ($28), a re-engineered version of this streed food, that delivers big on colour and flavour! For a tangy explosion of decadence, order the Mango Pickle Paneer Tikka ($30), a rich and creamy fresh house made paneer doused in spicy flavours and a mango pickle marinade. We can’t forget about the White Stripe Lamb shank Biryani($58), chef Vikramjit’s ode to the Mughals, whose food influences continue to be celebrated and enjoyed throughout India today.
This Lamb shank is braised till fork tender, then layered with subtly spiced Haryana King rice tinged yellow with saffron before it is sealed in a lidded dish and cooked once more over charcoal. A feast meant for a royal appetite!
Adding to that delicious carb load is the quintessential Laccha Parantha($10) a flakey whole wheat flatbread with crisp layers interlaced with the freshness of mint. Don’t forget to order some Dal alongside!
For those craving a cocktail, slurp through the Leaf ($25), where curry leaf meets Campari, and sweet vermouth is lightened with soda. Or order Ahāra’s list of zero proof beverages such as The tart and refreshing Capsicum ($18++) — an innovative concoction of capsicum ferment, green pea water and clarified lemon juice.
There is a dessert menu to choose from, that is if you haven’t done justice to the extensive flavours prior. This one is a must-visit, Singapore!
Maison Boulud - Soulful French Cuisine at the Waterfront
Maison Boulud is now open at Marina Bay Sands, making it the award-winning restaurant’s second international outlet after opening in Montreal in 2012. Celebrated for its exquisite and artful presentation, Maison Boulud has earned a distinguished reputation in the world of fine dining, and its arrival in Singapore is set to further elevate the city’s culinary scene.
Housed across two-floors, and facing the waterfront promenade of The Shoppes at Marina Bay Sands, the restaurant invites gourmands to enjoy breathtaking views of the picturesque Singapore skyline, setting the stage for a gastronomic journey like no other.
Maison Boulud, a 143-seater restaurant, will surprise your tastebuds with its unique reinterpretation of French classics and Daniel Boulud’s signature style of cooking using the freshest and finest of ingredients. Choose to start the evening outdoors over an aperitif, before transitioning to a more intimate setting indoors to savour creative, seasonal and soulful French dishes that Maison Boulud is known for.
Our recommendations from their Dinner Menu include the Agnolotti Potiron, a flavourful dish of butternut squash-filled pasta, amaretti, and aged balsamico, and the Chamignon Chataigne with onion royale and chestnut. Equally delicious is the savoury Foie Gras Endive, with Pan-Seared Duck Liver, Braised Endive, Bitter Sweet Kumquat and Duck Jus. Don’t forget to try the signature Porc Chou Farci, a 120-day acorn-fed Ibérico pork rack served with beetroot and cabbage or the Boeuf Truffe, a juicy beef filet with black truffle dressing, topped off with celery, arugula and parmesan.
Best New Restaurants and Menus in Singapore: January 2024
Nishikane - Premium Japanese Kappo Dishes
Excited to kick off 2024 with exquisite Japanese Kappo dishes? Nishikane by Nobuhiro Nishi is leaving its mark in Singapore, presenting premium and Instagram-worthy Japanese dishes in an intimate 18-seater dining area. Alongside indulging in high-quality sake and wine, you can pair your drinks with these delectable dishes that will become your favourites by the end of the night.
Nishikane by Nobuhiro Nishi rotates its menu monthly, reflecting the poetic journey of nature and featuring not just seasonal but micro-seasonal ingredients. As fall transitions to winter in the coming months, you can anticipate the availability of the female kobako snow crab, which is only accessible for two months each year, and the Zuwai Kani also known as the male snow crab.
An exceptional element of this fancy restaurant is the appetiser platter, which skillfully presents the changing seasons and nature's beauty on five small plates, setting the tone for the meal. For instance, during autumn, Nishikane especially sources five types of leaves — nanten, maple, ginkgo, kaki, and pine — to bring the season's essence to the table.
Akira Back - Classic Seasonal Omakase Dinner Experience
Akira Back's newly launched Omakase Dinner experience, where elevated Japanese dishes are infused with distinctive Korean accents. Drawing inspiration from the changing seasons and the harmony of the natural cycle, the menu features handpicked ingredients prized for their freshness and flavours. The seasonal five-course menu showcases the chef's culinary artistry, from mains to desserts.
Among our favourites were the following luscious dishes that were paired with exceptional sakes and wines: Umami Hokkaido Uni paired with AB Sada Nigori Junmai Ginjo, Iwate and New AB Sashimi paired with Nanbu Bijin Tokubetsu Junmai. We also had the Halibut paired with William Fevre Chablis Premier Cru Fourchaume, France and the Sanchoku Rib-eye paired with Lions de Batailley Pauillac, Bordeaux, France.
We also could not resist adding the Lobster Claypot Rice to our meal — an absolute treat worth the extra indulgence. The AB Tuna Pizza, a chef's signature, was another delightful addition to our extended dining experience.
Revolver Private Experience Room
Sprawled across the second floor of Revolver’s shophouse, the Revolver Private Experience is a sumptuous, intimate space designed for revelry, away from prying eyes.
A sensuously curved bar greets guests as they enter the inviting space, with a dining table that seats up to 10 people anchoring the room. Equipped with a superlative sound system, a DJ console and space for live music, the Revolver Private Experience is all about decadent experiences, be they private cocktail events, wine dinners, and celebrations.
If you’re sitting down to a special meal, indulge in a custom-crafted menu by Chef Saurabh Udinia that might include a whole Corsican sea bass dressed with coriander and dill, Alaskan king crab legs spiced in classic Pepper Fry, and Mayura Station T-bone steaks served with Revolver’s signature ABC sauces.
If you’re a loyal fan of Revolver’s fire-kissed seasonal menus, you are welcome to enjoy those dishes in the exclusive confines of the Revolver Private Experience too.
We thoroughly enjoyed The Spread, priced at SGD$329++ per person, and our favourites were the Japanese Hamachi Pickled Daikon Pani Puri, Delhi Paneer with Winter Spinach and Shishito Pepper, Japanese King Crab with Gunpowder, Mayura Station Tomahawk and of course their Comte Kulchette with Black Perigord Truffles
A perfect venue for intimate celebrations, a full book out of the space for lunches on weekdays start with a minimum spend of SGD$2,000++ and dinners at SGD$3,500++. Lunch on weekends are SGD$3,000++ and dinners are SGD$5,000++.
Quenino by Victor Liong - Contemperory Asian Fine Dining with Modern Chinese Dishes
Quenino by Victor Liong, located inside Artyzen Singapore, invites you on a culinary exploration through its Contemporary Asian cuisine. Esteemed chef Victor Liong, known for his innovative take on Chinese culinary traditions, introduces the Focus Menu, unveiling a dynamic and playful culinary experience that distinctively captures the diverse flavours of Singapore. The menu mirrors the city's rich multicultural heritage and Liong's unique third-culture viewpoint, strongly emphasising purposeful ingredient selection and modern culinary methods inspired by immersive visits to local markets, farms, and traditional establishments in Singapore and Australia.
Among our favourites from the 7-course Focus Menu was the Raw Spencer Gulf Kingfish, reminiscent of the kinilaw of the Philippines. The creaminess is complemented by white soy, white fungi, burnt garlic white oil, and sliced radish. A standout dish at the beginning of the meal was the Hand-picked Mud Crab with Taro Cream and caviar. This delicacy featured Australian mud crab encased in a delicate brik pastry shell, topped with caviar sourced from a new artisanal Malaysian farm.
Last Word - Retro-Inspired Cocktails and Minimalist Japanese Dishes
Celebrating its 2nd anniversary, Last Word has crafted five special cocktails paying homage to significant eras. Highlights include the floral and fruity Clover Club with Roku Gin, hibiscus, raspberry, and lemon, reminiscent of The Golden Age. For a spicy kick, try the customer-favourite Bloody Mary with lime, wasabi, and fresh tomato, capturing the charm of the Prohibition Era.
To complement the unique era-themed cocktails, Last Word has expanded its menu with minimalist Japanese recipes, such as the Tuna Poke featuring diced raw tuna with a yuzu kosho lime dressing and topped with a crisp sesame cracker, offering a burst of savoury and fresh flavours. You can also enjoy a warm bowl of their Oden soup with the traditional ingredients of daikon radish, boiled eggs and fishcakes simmered in a delicious dashi broth. Another of our favourites is their Yaki-Onigiri, a special take on the Japanese rice ball snack that delivers a blend of crispy grilled rice, succulent meat and wood-ear mushroom stuffing.