New Restaurants in Singapore, Nov 2017

Alley on 25 is Andaz hotel’s all-day restaurant with a skyline view. It compromises of 2 bars and 5 restaurants including Auntie’s Wok & Steam (Chinese food such as dim sum and wok fry from sustainably-sourced live seafood); Plancha’Lah! (international food on open hotplate known as plancha); Icehaus (cold dishes such as charcuterie, seafood, salads, sandwiches and desserts); Smoke & Pepper (Asian BBQ); and The Green Oven (baked food in a large, green vintage-style beech oven).

The seafood-centric menu revolves around seasonality, freshness and bringing forward inherent flavours and textures. The open kitchen, raw seafood bar and live fish tanks create an approachable setting where Chef de Cuisine Jack Allibone works with sustainably-sourced ingredients, including wild-caught seafood where possible.

You wouldn’t be able to guess what the casual restaurant is selling from its name; it serves affordable sashimi and rice bowls.

The Blue Lotus group is expanding aggressively this year. This is their third restaurant to open this year after  Chinese Noodles Bar and Blue Lotus Grill. Blue Lotus Mediterranean Kitchen offers Spanish, Italian, Greek and Portugese favourites from tapas and pizzas to pastas, paellas and meat dishes.

Bar.

This is cai fan + American American Grill Food Truck concept. You can build your own plates, ordering whatever you want, from $12.80. The menu features a wide variety of beef, chicken, pork and seafood with over 20 sides.

They serve both Teochew pepper bak kut teh and Hokkien herbal bak kut teh.

A casual Thai-owned restaurant with Thai chefs. Strangely, they serve bingsu too.

Serving Spanish tapas.

Headed and co-founded by Chef Francis Chong 張偉忠, the President of Society of Chinese Cuisine Chefs (新加坡中厨协会), Long Jiang serves seafood congee dishes and noodle soups from dinner to supper. Recommendations include Trio Egg with Dried Scallop Porridge ($11.80 Individual/ $24 Pot, 3-4 pax), Signature Ocean Treasures Porridge (Signature Ocean Treasures Porridge, $48 a pot), and Braised Cheesy Lobster Bee Hoon ($98, 3-4 pax).

Wood grilled meats.

French bistro at Tiong Bahru.

Orient Palace is a one-stop destination for dining, spa and wellness therapies as well as live entertainment. The restaurant section of Orient Palace features Nanyang-style mainstays. Recommendations include the Spit-roast Sucking Pig from charcoal fire, Nanyang Steam Crab with Signature Chilli, and Ramen with Braised Dried Abalone in Shark Cartilage Soup whose abalone is braised for at least 48 hours.

Ramen restaurant.

Bar. Smart casual attire required. No slippers/flip flops after 7pm daily.

17A Keong Saik has a rich history of being a brothel. In fact, the daughter of the brothel madame just published an autobiography. At Sluviche, a bar, they serve ceviche and alcoholic slushie.

Thai restaurant.

European cuisine and bar.

Japanese restaurant.

They serve tendon (tempura donburi) and ramen. For tendon, you have the option to change white rice to truffle rice. Here, they smartly combined two very popular Japanese dons in Singapore, the unagi don and tendon, and present it in a bowl.

Tora is a yōshokuya (洋食屋) that is highly inspired by the 70’s Japanese American war film “TORA! TORA! TORA!” and the spirit of Juzo Itami’s film “Tampopo”. Chef-owner Ivan Loh hopes for Tora to be a millennial perspective on culinary diversity in Singapore, and promises to be an establishment that innovates evermore.

You may be interested in…
–New Restaurants in Oct 2017
–15 New Restaurant Openings in Sept 2017
–35 New Restaurants and Bars in Aug 2017: The Rise of Asian Restaurants #AsianPride
–18 New Restaurants in July 2017

PHOTO CREDIT: Photos without RERG logo are taken from the respective establishements’ facebook pages or websites.

Written by A. Nathanael Ho.