BEST NEW RESTAURANTS AND MENUS IN SINGAPORE TO CHECK OUT THIS APRIL 2024
The dining scene in Singapore is always exciting. From Michelin-starred restaurants to establishments helmed by notable culinary names, there’s bound to be something that’ll tantalise your tastebuds. If you were hoping for new names in Singapore’s ever-evolving culinary season for 2024, you’re in luck, as April has already brought on a fresh crop of the best new restaurants.
Sure, the 9% GST hike enforcement that kicked in at the start of January means that some diners may be more conscious of their expenditure. But what’s the point in working hard if you can’t spend your precious dollars on the most delicious food the city has to offer? These worthy new restaurants that have opened in Singapore this year are the best spots for that.
Read on for the complete list of all the best new restaurants that have just popped up in Singapore this April 2024.
All the best new restaurants and latest menus to check out in Singapore this April 2024:
The Prince (new restaurant)
If you find the address and name familiar, The Prince was formerly known as Fat Prince. No word if some fat was shed (Ozempic, anyone?), but royal-worthy service and elaborate spreads remain at The Dandy Collection-owned restaurant. The newest concept has a dining philosophy centralising on ‘Karam’ – a term that embodies the spirit of generosity in Arab culture.
The Prince’s Karam menu (SGD78++ per guest) features a generous feast consisting of a nine-dish mezze platter, soup, a choice of main, and dessert. The refillable mezze platter shines with classics with a modern twist like Cashew Hummus; Salmon Pastirma; Pumpkin Baba Ghanouj, a creative take on the butternut squash; and more. Following this is your choice of main from the smokey Sweet Vine Pepper to Lamb Porterhouse.
Must-try dish: Black Hog Tomahawk (an additional SGD32 top-up needed)
Opening hours: Lunch – Mondays to Fridays: 11am-2.30pm; Dinner Mondays to Sundays – 5.30pm-12am.
The Prince is located at 48 Peck Seah Street, Singapore 079317.
Abura Kappo (new restaurant/concept)
Chef Kenjiro “Hatch” Hashida of Hashida Singapore introduces the restaurant-in-restaurant concept Abura Kappo in Room “0” of his establishment. Focusing on the culinary craft of oil that’s evident in the seasonal 13-course menu (SGD200++), expect progressive Japanese gastronomy via the innovative plates.
Vol. 1 of the menu takes diners through a journey of reimagined favourites like Tebagyoza — crisp deboned chicken wing stuffed generously with glutinous rice and egg. Cheekily named “family plan”, the chicken-and-egg pairing is a play on the same parent-child combination found in oyakodon. Another highlight is the Soft Soba Taco which features a house-made soft buckwheat tortilla crafted from the same flour as Japanese soba noodles.
Must-try dish: Soft Soba Taco
Opening hours: Tuesdays only – Lunch: 12.00pm to 3.00pm; Wednesdays to Sundays – Dinner: 7.00pm to 10.30pm. Closed on Mondays.
Abura Kappo is located at 77 Amoy Street, Singapore 069896.
Onggii (new restaurant)
Soups are always comforting and nutritious options if you lack an appetite. The nourishing offerings from Onggii certainly can perk it up. From the owners of SOTPOT comes a broth-focused concept of Korean dishes. Find comfort in soup-based signatures like Pork Gukbap, Seolleongtang Gukbap (Beef) and even the stewed Kimchi Jjim.
Must-try dish: Sol Gomtang (Clear beef bone soup)
Opening hours: Mondays to Fridays – 11.30am to 3.30pm, 5.30pm to 9pm, Saturdays and Sundays – 11am to 3.30pm, 5.30pm to 9pm.
Onggii is located at 3 Temasek Boulevard, Suntec City #02-300/301, Singapore 038983.
Kee’s (new restaurant)
Conceptualised in collaboration with renowned Michelin-starred chef Andrew Walsh, Kee’s is a laid-back 71-seater Neo-Bistro and Bar located within heritage boutique hotel 21 Carpenter. Diners can indulge in modern European fare and delectable Pan-Asian dishes while winding down at the WOHA-designed contemporary establishment.
Dig into appetising small plates like Tuna Tartare in Vietnamese & coconut dressing and Japanese Baby Gem Salad, a unique twist on the traditional Caeser salad using Japanese soft-boiled egg and white anchovies. Standouts of mains include Japanese Red Sea Bream, served with herbaceous green curry emulsion and coconut rice, and the vegetarian Sunchoke Black Pepper Pappardelle featuring freshly-made pasta in a flavourful truffle pecorino cream sauce.
Must-try dish: Beef Cheek Rendang (accompanied with housemade snake bean achar)
Opening hours: Mondays to Sundays – 7:00am to Midnight.
Kee’s is located at 21 Carpenter Street, Singapore 059984.
Berlin65 (new restaurant)
Now, you can experience the cool Berlin vibe in Singapore without having to travel at Berlin65. Located in the heart of CBD, the vibrant restaurant features distinct flavours of the German city’s 12 districts. Think classics like the iconic Currywurst alongside Königsberger Klopse – meatballs made with tender veal and beef bathed in a traditional white roux.
Berlin65 recreates an unassuming street food hero, kebabs, with a variety of Döner Kebabs creations like The 1972 Berlin Original and Vegetable is King. Rice lovers will find joy in the Mixed Beef & Lamb Adana Kebab. Wash them down with a refreshing glass of BRLO Pale Ale Draught, available on tap.
Must-try dish: The pork-based Currywurst
Opening hours: Mondays to Saturdays – 11:30am to 11pm. Closed on Sundays.
Berlin65 is located at 30 Stanley Street, Singapore 068739.
Meadesmoore (new menu)
For comfort food done right, look no further than Meadesmoore. The steakhouse has refreshed its repertoire with an array of scrumptious new offerings including steak tartare, yellowtail kingfish crudo, and Kuju Kushima oyster mornay — where plump, juicy oysters are smothered in wilted spinach, cream and grana padano for a cheesy, salty flavour bomb. A stellar appetiser is the chilli crusted bone marrow, which is umami, fatty goodness infused with parmesan and a faint tinge of spice from calabrese chilli. It’s best savoured when smeared thickly on its accompanying chunks of warm, crusty sourdough.
Meadesmoore is known for its meats, and a highlight on its new menu is the full blood wagyu flat iron from Queensland, Australia. It’s a gorgeously marbled cut with a score of 9+, so every bite is robust and buttery. Seasoned with salt and pepper, the steak tastes divine on its own, but you can also opt to pair it with sauces like Bordalaise, salsa verde and béarnaise. Another standout is the 35 days dry-aged ribeye, which is succulent and encased in a slightly crisp crust that’s smoky from the grill. Each slice is lined with just the right amount of fat, which makes it melt in the mouth. If you have room for sides, be sure to order the velvety Ratte potato puree, is the best mashed potato we’ve had in a while thanks to the generous amount of butter and milk added within.
Save some room for dessert — the cheesecake crêpe is flambéed tableside, stuffed with whipped cheesecake mousse, and topped with caramelised fruits and salted caramel sauce. It’s sweet with a nice boozy kick, with bits of cookie crumble thrown into the sauce for textural contrast.
Must-try dish: Chilli crusted bone marrow, wagyu flat iron, ratte potato puree.
Opening hours:
Lunch (Mondays – Fridays) — 11.30am – 3pm
Dinner (Mondays – Thursdays) — 5.30pm – 10pm
Dinner (Fridays – Saturdays) — 5.30pm – 11pm
Meadesmoore is located at 21A Boon Tat Street, Singapore 069620.
All the best new restaurants and latest menus to check out in Singapore this March 2024:
Maison Boulud (new restaurant)
While db Bistro & Oyster Bar have closed its doors in Singapore, another concept by its mastermind has emerged. Internationally acclaimed celebrity chef Daniel Boulud’s newest restaurant Maison Boulud translates relaxed luxury into its menu and interior (softer furnishing and pastel shades).
Find comfort in continental appetisers like Beef carpaccio and Smoked Salmon. Entrées like the black pepper sea bass with Mediterranean-style claypot rice are flavourful delights. As also expected, the French do incomparable desserts, proven with the Citron Pistache vacherin. Read our review of Maison Boulud here.
Must-try dish: Lobster pastilla (pictured above)
Opening hours:
Lunch (Mondays – Thursdays) – Level B1: 12pm – 2pm (last seating); Level 1: 12pm – 5pm (last seating, 2.30pm to 5pm drinks menu only)
Lunch (Fridays) – Level B1: 12pm – 2pm (last seating); Level 1: 12pm – 4.30pm (last seating, 2.30pm to 4.30pm afternoon menu only)
Brunch (Saturdays and Sundays) – Level B1: 11.30am – 2.15pm (last seating); Level 1: 11.30am – 4.45pm (last seating, 2.30pm to 5pm afternoon menu only)
Dinner (Sundays – Thursdays) – Level B1 and Level 1: 5.30pm – 9.30pm (last seating)
Dinner (Fridays and Saturday) – Level B1 and Level 1: 5.30pm – 10pm (last seating); Dining on Level B1 will not be available from 2pm – 5.30pm.
Maison Boulud is located at 8 Bayfront Avenue, The Shoppes at Marina Bay Sands (South Promenade) #B1-15 and #L1-83, Singapore 018955. Website here.
Torno Subito Singapore (new restaurant)
Celebrity restaurant openings have been a common phenomenon in Singapore for recent months. Now, Massimo Bottura’s Torno Subito joins in the fray. Previously hosted a preview pop-up in September 2024, the casual sibling of the Modena-based Osteria Francescana is now housed in a former British army barrack at Dempsey Hill.
Diners can experience Torno Subito’s signature dishes via a six-course set menu, playfully titled CIAO Singapore!, which includes ‘It’s Not Pasta’, a cuttlefish and bell pepper stew that’s reimagined as a cold Tagliatelle pasta dish. A surprise also comes in the form of the treasure box-like Tiramisubito, where diners uncover the rich, creamy layers of the classic Italian tiramisu themselves.
Must-try dish: Cavatelli Riviera (pictured above)
Opening hours: Tuesdays to Saturdays – 12pm to 3pm (last order 2:30pm) and 6pm to 10pm (last order 9:30pm). Closed on Sundays and Mondays.
Torno Subito Singapore is located at 26 Dempsey Road, #01-02, Singapore 249686. Website here.
Tamba (new restaurant)
Get acquainted with the uncommon but bold and rich West African flavours at Tamba. With its culinary philosophy paying homage to West African luxury and homely familiars, the clay-accented restaurant features beloved staples like Jollof Rice with sofrito, Sakura chicken, and smoked pork belly; and Tapalapa bread with goat’s milk ricotta, drizzled with house-smoked honey and smoked bacon butter.
Award-winning bartender Joma Rivera helms the bar as General Manager. Sip on exotic concoctions including the savoury tomato cocktail Dry Boney, tamarind cachaca featured in The Next Pele, and the cognac-based Chouti.
Must-try dish: Suya – a grilled skewer dish made of Angus tenderloin and accompanied by kachumbari (a piquant tomato and onion salad)
Opening hours: Tuesdays to Saturdays – 6pm – 12am. Last order for food & drinks at 10.30pm and 11.30pm respectively. Closed on Sundays and Mondays.
Tamba is located at 101 Duxton Road, Singapore 089964. Website here.
Bombay Brasserie (new restaurant)
Bombay Brasserie, a brand famous in London, Cape Town and Dubai, is hitting Singapore this month. Famed for its authentic, eclectic Bombay and Indian cuisine, its first Asia outpost blends the rich flavours of Indian and Continental cuisines within the elegant ambience of a Parisian brasserie.
Leading the kitchen is Chef Nilesh Ambedkar. Here, standouts are definitely signature dishes like Chatka Crab Legs and Butter Chicken. Another menu highlight is the specially curated Chaat selection, featuring the popular Indian street food reinvented for a refined dining experience. Pair your meal with cocktails such as The Bombay Blazer and Queen’s Necklace, all inspired by the colonial era of Bombay, each one telling tales of the vibrant neighbourhoods they hail from.
Must-try dish: Les Chaats – Avocado & Salmon Papdi Chaat
Opening hours: Daily (Mondays to Sundays) from 12 noon to 10pm.
Bombay Brasserie is located at 26 Beach Road, South Beach #B1-23/24/25, Singapore 189768. Website here.
Ki Su (new restaurant)
How is an omakase experience without any seafood or red meat possible? At Ki Su, the key lies in plant-based ingredients. This latest culinary venture, by the creative minds behind Joie by Dozo, is inspired by the artistry of shojin ryori – a style of vegetarian Japanese Buddhist cuisine. Focusing on pristine flavours that nourish the body and soul, its menu pushes the boundaries of plant-based gastronomy. Ki Su offers a lavish 8-course meal for lunch (SGD88++) and a 10-course meal for dinner (SGD168++).
The periodically changing menu features delicate creations such as Beetroot Cigar, stuffed with a filling of diced apples and mayonnaise in a paper-thin dehydrated beetroot casing, and vegetable-led sushi creations using ingredients like capsicum, eggplant, pumpkin puree, and shimeiji mushrooms.
Must-try dish: Golden Temaki – a crunchy seaweed hand roll meticulously crafted with maitake mushrooms, lustrous gold flakes, and a silky egg yolk.
Opening hours: Mondays to Saturdays – Lunch: 12pm to 3pm (last order at 2pm); Dinner: 6pm to 10pm (last order at 9pm). Closed on Sundays.
Ki Su is located at 60 Tras Street, #01-01, Singapore 078999. Website here.
All the best new restaurants and latest menus to check out in Singapore this February 2024:
Tribal (new restaurant)
Embrace an innovative menu of woodfire-kissed dishes suitable for communal dining at Tribal. Inspired by the rustic and primordial relationship between food, fire and people, the Andra Matin Studio-designed (of Desa Potato Head fame) restaurant is helmed by Executive Chef Keith Wan and his team. This is also the first of three new Ebb & Flow Group concepts to open at Mondrian Singapore. Diners can relish in plates made from ethically sourced produce like openers Yellowtail Umai or Bincho Scallops before moving on to mains including Santori Organic Kampung Chicken, Blue Fin Tuna Collar, and Wild Mushroom Sharing Rice Pot.
Tribal is located at 83 Neil Road, #01-07, Singapore 089813.
Ro.ia (new restaurant)
Nestled in the calm floral and fauna surroundings of the Singapore Botanic Gardens is Ro.ia, a name inspired by the river Roya which curves between France and Italy. Located at the E.J.H Corner House, this modern French fine dining concept from Chef Priyam Chatterjee, who also happens to be the youngest and first chef of Indian heritage to be conferred the French knighthood, Chevalier de l’Ordre du Mérite Agricole. Expect a showcase of artfully executed French cuisine and culinary techniques in signature creations like Snowfall in Singapore and Fungi & Corner.
Ro.ia is located at 1 Cluny Road, EJH Corner House, Singapore Botanic Gardens, Singapore 259569.
COTE Korean Steakhouse (new restaurant)
Award-winning COTE Korean Steakhouse has arrived in Singapore. The first international outpost of America’s first Korean Steakhouse continues to reflect the same spirit and culinary integrity behind his acclaimed New York-based flagship. Savour on exquisite meat cuts via two lavish tasting experiences: The Butcher’s Feast, and a 10-course Steak OmakaseTM featuring Japanese A5 Wagyu (Miyazaki, Japan) and Petrossian Tsar Imperial Daurenki Caviar. Pair them with refreshing sides like Bi-bim Somyun (cold noodles in gochujang vinaigrette) and COTE’s Beef & Leaf philosophy of serving light and bright vegetables preserved on-site via its “Vegetable Fermentation Lab”.
COTE Korean Steakhouse is located at 30 Bideford Road, COMO Orchard, Level 3, Singapore 229922.
Quenino by Victor Liong (new restaurant)
Known for his innovative contemporary Asian cuisine at Australia’s Lee Ho Fook, award-winning chef Victor Liong has expanded his presence to Singapore and opened Quenino by Victor Liong at the new Artyzen Singapore hotel. Here, he explores the intricacies of Singapore’s foodways pulling together elements as distinct as thosai (crepes made of fermented rice batter) to sambal hijau (a spicy relish made with green chillis). Highlights from the forward-thinking menu include Hand-picked Mud Crab with Taro Cream and Caviar, Raw Spencer Gulf Kingfish, and the hyperlocal Lacquered Duck.
Quenino by Victor Liong is located at 9 Cuscaden Road, Artyzen Singapore Level 4, Singapore 249719.
Jiak Kim House (new restaurant)
A new concept presented by The Brewerkz Group, Jiak Kim House showcases modern Asian cuisine in a unique 1920s conservation warehouse that formerly housed the iconic Zouk Singapore. At the helm is Chef-Partner Seow Tzi Qin (Chef TQ), who delivers the innovative east-meet-west menu inspired by Singapore’s rich multi-cultural history with his culinary team. Standouts include the Open Leaf Laksa Fettuccine, Miso Marmite Iberia Pork Chop, and the uncommon Buah Keluak Black Forest. Compliment your meal with handcrafted cocktails like the bold durian liqueur-based Emperor State and the refreshing pineapple-led White Archipelago.
Jiak Kim House is located at 5 Jiak Kim Street, #01-16/17, Singapore 169426.
Zuicho (new restaurant)
Already a notable name in Hong Kong and Macau for its Michelin Guide status, Japanese Kappo restaurant Zuicho has finally opened an outpost in Singapore. Zuicho Singapore is helmed by head chef Kenji Takahashi, who made his name at Tokyo’s Yoshifuku where he earned Michelin stars for over nine consecutive years. Expect monthly changes to the intricate omakase menu options based on the distinct four seasons of Japan. Highlights include Fried Miyazaki Wagyu Tenderloin; Uni (Sea Urchin) with handmade Somen Noodles; Snow Crab Hot Pot with Soy Milk, Cabbage and Konjac noodles; and an exclusive Minced Tuna with Bafun Uni Handroll.
Zuicho is located at 5 Raffles Avenue, Mandarin Oriental Singapore Level 3, Singapore 039797.
All the best new restaurants and latest menus to check out in Singapore this January 2024:
FYSH at EDITION (new restaurant)
The Singapore EDITION was one of the most anticipated hotel openings in Singapore in 2023, so it comes as no surprise that expectations for its signature restaurant, FYSH at EDITION, was just as high. Helmed by Australian chef Josh Niland of Saint Peter restaurant and Fish Butchery, the restaurant will offer innovative dishes created using sustainable culinary techniques.
The 154-seater modern-age fish steakhouse is a first-of-its-kind concept that showcases ethically sourced seafood and fish creations cooked over a charcoal Josper grill. The 15-day 400g Dry Aged Yellowfin Tuna Ribeye is a highlight here, as is the glistening salmon roe-blanketed FYSH Egg Tart and Valrhona Chocolate Macaron with Yellowfin Tuna Eye Ice Cream.
FYSH at EDITION is located at 38 Cuscaden Road, Singapore 249731.
Liberty Singapore (new restaurant)
Cuisines of different heritage collide to create delectable plates at Liberty Singapore, an outpost of Liberty Hong Kong. This is also Liberty Group Hong Kong’s first overseas flagship venture. The new smokehouse restaurant combines Asian cuisine with Southern US barbecue under the experienced hands of Hong Kong-based chefs Yong Soo-Do and Chris Tuthill.
The East-meets-West menu, cooked up by the wood-fire techniques of a Texas-style barbecue, is evident in dishes like the savoury Char Siu Pork Belly. Pair them with moreish appetisers like the Corn Bread, Short-Rib Dumpling and Brussels Sprouts in Korean-inspired Noccham sauce.
Liberty Singapore is located at 10 Marina Boulevard, Marina Bay Financial Centre Tower 2 #01-04, Singapore 018983.
Dew by Whitegrass (new restaurant)
The Michelin-starred Whitegrass restaurant has unveiled a casual off-shoot concept named Dew by Whitegrass. Inspired by the pure essence of dew on grass, Dew by Whitegrass aims to deliver a laid-back dining experience with its flavourful creations. Guests can look forward to tasty European small plates with an Asian twist at the heritage wing of CHIJMES.
Poised to be the next social hotspot for gatherings and after-hours drinks, the tempting menu is filled with delights like the pillowy Choux Cheese Puff, tender “R” IGA Ribeye, and the savoury Anchovy Potato Bombs.
Dew by Whitegrass is located at 30 Victoria Street, CHIJMES #01-27A, Singapore 187996.
Entrepôt (new restaurant)
Inspired by Singapore’s position as a bustling seaport, Entrepôt delves into the city’s abundant quayside narratives to deliver an intimate communal dining experience influenced by Anglo-Asian cooking techniques and flavours.
The Robertson House’s all-day dining restaurant and bar taps into black-and-white visual cues and is decked out in rattan furniture, foliage, and other rustic elements that reflect Singapore’s trade story heritage. Signature dishes include Chinese Terracotta Tea – a tea-infused Chinese dried mushroom consommé that is served with crustacean tortellini, and Angelica Root Chicken Roast, a French corn-fed chicken that’s smoked with dried Angelica Root and drizzled with house-made herbal honey.
Entrepôt is located at 1 Unity Street, The Robertson House by The Crest Collection, Singapore 237983.
Jypsy Parkland Green (new restaurant)
East-siders and those who frequent East Coast Park can rejoice, for there’s a new restaurant in town for January 2024. Jypsy will take its menu of traditional Japanese flavours with a modern twist to the scenic Parkland Green. The PSGourmet Group brand’s second outlet will see the debut of an exclusive brunch menu, running exclusively on weekends and public holidays from 8 am to 4 pm.
Relish in hearty bites like Jypsy Big Breakfast, Smoked Salmon Egg Benedict, and Wagyu Hamburger Steak Plate that features a hand-made Japanese-style beef patty. This outlet will also introduce a special Kids Menu featuring specials such as the Junior Plate, a bolognese pasta and a side of crispy karaage bites, accompanied by an egg omelette and cucumber sushi roll.
Jypsy Parkland Green is located at 920 East Coast Park, Parkland Green, Singapore 449875.
CUT by Wolfgang Puck (new menu additions)
Apart from all the exciting new restaurants opening in Singapore this January 2024, existing eateries have also spruced up their menus with interesting new offerings. Famed steakhouse CUT by Wolfgang Puck recently added the prized Tokachi herb beef to its repertoire. The beef is sourced from Hokkaido, and has a lovely aroma and well-marbled, juicy meat that isn’t overly fatty. Enjoy it as a binchotan-grilled fillet mignon, charcoal-grilled New York sirloin, or ribeye seared with dried porcini powder. Don’t forget to complete your meal with scrumptious sides of Brussels sprouts tossed with confit bacon, and the best patatas bravas (fried potatoes) we’ve ever had — the crispy spuds are blanketed with garlic aioli and crunchy shallots.
Tokaichi herb beef is exclusively available at CUT until March 2024.
CUT by Wolfgang Puck is located at B1-71, The Shoppes at Marina Bay Sands, 8 Bayfront Ave, Singapore 018955
Gastro Odyssey by TBC Asia (new restaurant concept)
Luxury events company TBC Asia has launched Gastro Odyssey, a new fine dining concept featuring guest chefs from Michelin-starred and acclaimed restaurants around the world. Its first instalment takes place from January 24 to 27 and is helmed by Thai chef Sujira “Aom” Pongmorn of Bangkok’s Khaan restaurant. Chef Aom was the former chef de cuisine of Saawaan, which held one Michelin star from 2019 to 2022, and was also Thailand’s first recipient of the Michelin Guide Young Chef Award in 2021.
Diners can expect to tuck into dishes like Hokkaido hairy crab with fermented rice noodles and Oyster Tom Krong — comprising a broth of oysters, smoked and dried fish, and fresh Thai herbs — during a seven-course lunch or 10-course dinner, which is paired with wines. Only 12 seats are available at each session, and the meal will be served at TBC Asia’s premium private dining lounge, which has a secret location in the District 9 neighbourhood that’ll only be revealed on the day itself. Diners are required to book their seats in advance.
The February and March editions of Gastro Odyssey will feature chef Liu Zhen of Hong Kong’s one-Michelin-starred Yong Fu, and chef Chumpol Jangprai of two-Michelin-starred R-Haan in Bangkok, respectively.
Find out more and book your seats here.
An earlier version of this story first appeared on Lifestyle Asia Singapore
(Main image: Meadesmoore; Featured image: The Prince)
The post Best new restaurants and menus in Singapore to check out this April 2024 appeared first on Prestige Online - Singapore.
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