Out of the 33 new restaurants and 2 new bars opened in Aug 2017 Singapore, only 8.5 restaurants are not Asian. WOW. 10 of them are Japanese restaurants, 6 Chinese restaurants, 7 Asian or Asian-inspired, 1 Korean, 1 Thai, and 0.5 Indian-Italian. This trend is surprising to me and I’m not sure what it means. #Asianpride perhaps?
Out of the non-Asian restaurants, about one-third serves Italian cuisine. There is a general fatigue for Italian food, so it’s curious that Italian restaurants are still opening.
What is interesting is, looking outside of types of cuisine, there are 3 grill restaurants on the list. Singaporeans love meat, eh?
300boru, which means 300 bowls, specializes in dry ramen, starting from an affordable $6.90. They also serve coffee and desserts starting from $3.90.
68 Orchard Road, #04-65 Plaza Singapura, Singapore 238839
tel: +65 6264 3390
Under the Japan Food Holdings Group, which brought us Osaka Osho, Menya Musashi, and Ajisen, Akimitsu is a tendon (tempura over rice) restaurant. The consultant chef Tanihara Akimitsu, founder of Akimitsu and 5th generation Head Chef of Dote No Iseya, introduces the 128 year-old recipe to Singapore. Fresh anago (sea eel) is imported directly from Tsukiji market. Their signature tendon bowl is priced at $14.90.
150 Orchard Road, Orchard Plaza #01-34 Singapore 238841
tel: +65 6733 0107
Arakawa serves omakase meals following the style of kappo, Osaka’s long tradition of dining.
The Bird Southern Table serves Southern food including the 100-year-old recipe Lewellyn’s Fine Fried Chicken ($35 for half), Buttermilk Biscuits ($10), Shrimp ‘N’ Grits ($39) and Chicken & Waffles ($45).
The flagship restaurant, Blue Lotus at Quayside Isle Sentosa, has opened a noodle house last month, and now a Chinese grill restaurant.
1 Harbourfront Walk, Vivocity #B2-27 & 27A Singapore 098585
Tel: +65 6358 2582
Buono Trattoria is helmed by Chef Aloysius Lim, who has more than 20 years of experience behind him in Italian, Spanish, Mexican and American cuisine. All the dough is made daily in small batches and hand-kneaded to
ensure customers get the freshest pizza crust. Pizzas start at $10++ for the 8 inch and $15++ for the
12 inch. Also on the menu are hearty (Italian) pastas such as creamy shrimp & bacon risotto ($15++) and baked Porcini mushroom ravioli ($12++).
Butcher Boy Singapore is a contemporary style Asian Grill brought to you by the team at Cure Singapore. Opening this month.
Buzz in the Woods
320 Tanglin Rd Singapore 247980
tel: +65 8168 7127
Kid-friendly bistro with a playground. They serve Western cuisine, and, on weekends, BBQ brunch.
14 Bussorah Street Singapore 199435
tel: +65 6296 8577
Lebanese Master Chef Mohamad Slim, who founded Byblos Grill, has over 15 years of experience in the food and beverage industry under his belt, including Burj Al Arab, the only seven-star hotel in Dubai.
Chef Mohamad being passionate about his roots and culture, imports key ingredients directly from Lebanon such as Olive Oil, Pomegranate Sauce, and Sumac. He has gone a step further and shipped in a traditional oven just to bake fresh bread daily. This is to ensure customers in Singapore are able to enjoy a traditional and authentic house-cooked Lebanese meal. Fans of Labneh (Yoghurt) and Halloumi Cheese would be glad to know that he makes them fresh daily in their restaurant.
Chef Wan’s Kitchen
8 Raffles Avenue, Esplanade Mall, #02-14, Singapore 039802
tel: +65 6397 4911
Malaysian celebrity chef Wan opens halal-certified restaurant presenting recipes passed down from his mother and grandmother.
Chikin, which literally means “chicken” in colloquial Japanese, is a Yakitori & Cocktails restaurant-bar. The yakitori, or skewered meat, range from $3 to $4.50 a stick, and are grilled over binchotan charcoal.
404 East Coast Road Singapore 428998
tel: +65 6440 8030
11.30am-3pm, 6pm-10pm, closed Mon
Sister outlet to Margarita’s, Comida Mexicana (which means ‘Mexican Food’ in Spanish) uses ingredients such as tomatillos, various Mexican chillies, beans and avocados from the host country wherever possible. Recommended: Enrollados ($18, chicken, Monterey Jack cheese, jalapeño and tomatoes rolled in a wheat tortilla); Carnitas ($32, pulled pork tortilla); and cornflakes-crusted fish fillets with roasted tomatillo sauce and fried corn ($32).
Helmed by Anglo-Indian chef Timothy de Souza, COMO Cuisine brings a light touch to the big flavours of the region, reflecting Singapore’s heritage as a culinary melting pot. On the menu are perennial favourites such as the Shrimp Ceviche and Our Big Raw Salad. New dishes are also inspired by the traditional cuisines of the Indian subcontinent. The tandoor, fired with coconut charcoal, infuses smokiness into the Lamb Kofta and transforms the tapas classic Padron peppers into a vibrant chaat.
Known for Eurasian and Peranakan food, the 61 year-old Chef Damian D’Silva presents dishes like buah keluak fried rice ($22), masak nanas (prawn-and-pineapple curry, $22), hati babi bungkus (minced pork and liver wrapped in caul fat, $18), and ayam pelencheng ($15).
Carles Gaig, the Michelin starred chef who also opened and left La Ventana at Dempsey, has started his own restaurant, serving classic Spanish dishes and tapas.
331 North Bridge Road #01-04, Odeon Towers, Singapore 188720
Tel: +65 6266 1077
[FULL REVIEW] First established in 1980, the flagship store at Osaka received one Michelin star in 2009, and every year after that. The success of the outlet spawned a second one at Ginza, Tokyo. And now the team at Ginza has been transplanted to Singapore.
Helmed by Chef Hideyuki Tanaka who has 15 years of experience, Rokukakutei offers kushikatsu or Japanese deep-fried skewers of meat, seafood and vegetables. Most of the ingredients are imported from Japan. They only serve omakase, which changes based on the chef’s selection of ingredients: 10 skewers or 15 ($118++) or 20 ($134++).
301 Changi Road Singapore Singapore 419779
tel: +65 6904 9686
A casual Chinese restaurant.
Ikura Japanese Restaurant
150 South Bridge Road, Fook Hai Building #01-14 Singapore 058727
tel: +65 6532 6656
M-F 4.30pm-12am, Sat 2pm-9pm
133 New Bridge Road, Chinatown Point #01-01/02, Singapore 059413
tel: +65 6538 1068
[FULL REVIEW] The new Lotus Kitchen at Chinatown Point is an outpost of Lotus Vegetarian Restaurant (Quality Hotel) and is under the same management as Greendot, the vegetarian chain restaurants. The difference between the three is that Lotus Kitchen fills in the gap between buffet dining (Lotus Vegetarian) and fast dining (Greendot); Lotus Kitchen is a casual dining restaurant, as signalled by the open and contemporary decor.
Their experience in vegetarian cuisine puts them in good stead. They know what vegetarians want and do not want. Here, they use less flour and more mushroom, herbs, and oats to create mock meat. Many sauces are homemade and some ingredients are imported from Taiwan. Dim-sum is made upon ordering and noodles are handmade. Most dishes are newly created, differing from the Lotus Vegetarian Restaurant.
383 Bukit Timah Road, #01-01 Alocassia Apartment, Singapore 259727
tel: +65 6235 0080
M-F 6pm-10pm, Weekends 12pm-2.20pm, 6pm-10pm
Nojo serves the popular Japanese collagen hotpot. On weekends, they have a buffet for $48/pax.
O Chicken & Beer
52 Boat Quay Singapore 049841
tel: +65 6532 6088
Chimek is a Korean portmanteau word; it combines “chicken” and “beer” (mekju) to chimek, proving how much Koreans love to eat fried chicken and drink beer together.
Origin of Rice
180 Kitchener Road, City Square Mall #4-18, Singapore 208539
tel: +65 6904 1589
They serve rice mixed with vegetables.
Pasta e Formaggio
138 Robinson Road Oxley Tower #01-08 Singapore 068906
tel: +65 9247 1384
M-F 11am-8pm, Sat 11am-5pm
Pasta e Formaggio is a new Italian Indian fusion restaurant.
232 Tankong Katong Road Singapore 437020
Serves Penang food and Korean bingsu.
Propeller, a new rooftop bar at Bay Hotel Singapore, overlooks the Keppel Harbour and Sentosa. Cocktails start from $13.50 and tapas from $5, featuring pan-seared scallops with citrus fennel salad ($9.50), crabmeat creole ($8.90), seared beef cubes with truffle mayonnaise ($9.90) and Brandy flambe escargots with garlic butter ($13.50).
Provisions is a claypot and skewer bar helmed by the young Chef Justin Foo who has a wealth of experience including stints at Andre andLe Saint Julien. The highlights are seafood claypot rice ($16) and oyster & uni rice ($28). Skewers start from $4, claypot rice $9, and drinks at $12.
1 Nanson Road, Gallery Hotel level 1, Singapore 238909
Publico comprises a trio of Italian experiences under one roof: a dine-in or grab-n-go morning and daytime gourmet delicatessen, Publico Deli, which transforms in the evening to Marcello, Singapore’s first modern Italian cocktail bar alongside a dessert bar, as well as Publico Ristorante which has an adjoining bar and terrazzo by the river. Opening soon.
1 Maritime Square, #01-99 Harbourfront Centre Singapore 099253
tel: +65 6250 8518
M-F 11.30am-10pm, Weekends 11am-10pm
Ah Hua Kelong is a fish farm located off Changi, farming and harvesting groupers, snappers, golden pomfrets, seabasses, mussels, clams, flower crabs and sea snails. They have a hawker stall at Bedok Marketplace and a kiosk at Pasarbella, but this one is their first restaurant.
Southpaw Bar & Sushi
11 Cavan Rd, Cavan Suites, #01-04 Singapore 209848
tel: +65 9101 1941
6pm-12am, closed Sun
A cali-styled whiskey sushi bar that serves omakase at $68++, $98++, $138++ by Kenny Khoo with 17 years of experience including at Nogawa and Tatsuya.
Sumo Bar Happy is a modern ramen and tachinomi sake bar.
Serves local and Malaysian food. Its signature is Sarawak prawn noodles.
Tuk Wan Kitchen
10 Jalan Leban, Singapore 577551
tel: +65 6748 9909
VLV has extended its operation to the Riverside. VLV Riverside serves local ‘zi char’ fare with a touch of innovation specially created by award-winning Executive Head Chef, Martin Foo. Recommended: Salted Egg Chicken ($18), Crispy Bull Frog with Ginger ($26), Roasted Truffle London Duck ($24/$45/$90), Curry Fish Head ($32), Chinese Herb Hua Diao Prawn ($9/100g), Stir-fried Sambal Prawn with Petai ($28), Singapore Signature Chilli Crab ($8/100g) and Chairman’s Crab ($9/100g).
A whiskey bar that collects over 500 hand-picked labels of rare and collectible whiskies and spirits from across the world. Other than whisky, the selection also includes fine wines, craft beers and bespoke cocktails.
PHOTO CREDIT: Photos without RERG logo are taken from the respective establishments’ facebook pages or websites.
Written by A. Nathanael Ho.
Categories: New Restaurants