According to co-owner and Chef Jason Jones, Chico Loco at Amoy Street is about ‘quality produce, avoiding unnecessary chemicals, and making sure food is as nutritious as it is delicious.’ Now, this is a programme I can get behind.
Minka at Oxley Tower reminds us of a paler shade of Teppei.
From the family of JUMBO Group of Restaurants, Zui Yu Xuan Teochew Cuisine is a brand new dining concept at Far East Square, serving options for anyone who still wants to enjoy traditional Teochew dishes amidst the fast-evolving world of culinary fusions and variations.
The chef at Le Bon Funk at Club Street was formerly from Burnt Ends.
Maggie Joan’s at Amoy Street now serves Modern European food with emphasis on artisanal produce.
Ash & Char at Telok Ayer recently updated their menu to incorporate different flavours from around the world that are familiar to Singaporeans. Perhaps the new tapas menu at night can be likened to Westernized “cze char” with a fancy interior.
Mister Wu at Pickering Street pays homage to Wu Jue Nong, the modern scholar and researcher who arguably established China as the birthplace of tea. The restaurant serves tea cocktails, la mian, and hotpot.
Merci Marcel, Club Street: The Same Same But Different Second Outlet of the Casual, Simple French Bistro Dining
The second outlet of Merci Marcel at Club Street is chic with beautiful people.
Claypots Full Circle at Amoy Street is Mediterranean-Asian seafood restaurant and bar that prides itself on the its fresh seafood and sourcing for them locally as far as possible.
Chengdu Restaurant at Amoy Street takes over the space of K-Tower and serves Sichuan food.