My initial impulse to begin the “New Restaurant” entries this year was this: Since I am already taking note of new restaurants, I might as well share my findings with everyone. But I realise after a year of doing it, it takes hours and hours; because there are so many new restaurants, I can spend two days just compiling, researching, visiting facebook pages, etc. The thankless task is increasingly onerous and, with my day job, I simply don’t have the time to do it. I will still keep track of new restaurants and write about them, but I have to discontinue this series.

These are the new restaurants in Dec:

Steakhouse and bar using “new aged cuts.”

A Latin-American restaurant and bar.

FiSK Seafoodbar & Market is a dining-and-retail destination, opened by Snorre Food, a wholesaler in Singapore and Asia, specialising in  Norwegian and coldwater seafood. It brings
sustainable, traceable, healthy and safe coldwater seafood directly to consumers. Chef Markus Dybwad helms the dining section. Some signatures include open-face “Smørrebrød” sandwiches; Creamed Fish and Shellfish Soup; Baccalao using Norwegian dry-salted cod; Fried Herring and Salmon Tartar; Raw Hand-Dived Scallop ceviche; Seared Langoustine Tail with smoked bone marrow, confit of swede and crispy kale; and Hot-Smoked Greenland Halibut with pearl couscous, roe and horseradish sauce for sharing.

Grains & Hops is the hotel restaurant of Yotel. During lunch and dinner, they serve a “one-dish” concept, not unlike ricebowls or salads. They also have craft beers and cocktails.

Founded by Thomas Hirschberger and Gunilla in 2010, Hans Im Gluck has 50 outlets internationally. It serves 30 varieties of burgers.

Ishi, which means “stone,” is started by The Plum and Toro Group that also operates Izy. In this kaiseki restaurant, each ingredient is strategically sourced for according to their reputation and seasonal availability in different regions of Japan.

Previously from one-Michelin-starred Alma By Juan Amador and DSTLLRY par Christophe Lerouy, Chef Christophe Lerouy started his own restaurant. Lunch goes for $38++ (3 courses) or $55 (5 courses); dinner for $98 (5 courses) and $128 (7).

Level Up is a arcade-themed bar serving Asian-inspired bar bites like salted egg fish skin ($12) and sliders ($15) and meaty mains.

Three years after Nude Seafood, co-owners Junchen and Whey open two concepts side by side, looked after by Head and Sous Chefs Kee Leng and Marcus. Nude Grill is a contemporary grill restaurant using meats from Japan and New Zealand.  Nude Chill is a bar, serving farm-to-table cocktails.

Named after a Japanese feudal lord, Shimuja means “with no wicked thoughts in mind.” The ramen shop is established in 2011 in Kagoshima and now has a store in Miami, USA. Their pork bone broth uses Kagoshima’s popular Kaneyo soy sauce. In 2015, it was voted the 2nd best ramen in Kagoshima.

You may be interested in…
– New Restaurants in Nov 2017
– 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

Written by A. Nathanael Ho.