Looking for a new option for brunch, a nightspot to party with the girls, a delish dinner spot or just a simple place to hangout?
These are the newest restaurants, clubs and bars worth your time and money around the Lion City.
Grill restaurant Wakanui, formerly located at Boat Quay, has re-opened at the new CBD complex Marina One. Wakanui originally opened in Tokyo as a flagship restaurant by ANZCO Foods, a New Zealand-based meat company specialising in premium-quality New Zealand beef and lamb. Similar to the flagship in Tokyo, this Singapore franchise offers dry-aged New Zealand Ocean Beef and spring lamb grilled over binchotan charcoal.
Spring lamb seasoned with Christmas Island salt, pink pepper and coriander powder is a must-have starter. The New Zealand born lambs are raised for about six months on the verdant spring pastures. The meat is then aged for a month so that it reaches its optimum flavour and texture. It then goes through quick freezing so that it can be enjoyed year-round (this process was developed by ANZCO Foods specifically to supply Wakanui’s Japanese diners with fine meaty lamb without the strong gamey taste).
The signature Ocean beef, which is grass- and grain-fed 100% Angus, offers a perfect balance of flavours with its leanness and marbling. Those preferring more classical meat options for steak can also enjoy Canterbury grass-fed fillets with sides of sweet banana shallots and fries. The restaurant also boasts a wine cellar, featuring New Zealand wines sourced from boutique wineries.
Marina One The Heart, #04-02. Tel: 6384 2665
NEXT: Mao →
From the same team who brought Cherry Discotheque and Peaches Club to the scene, Mao is the latest hip establishment that has joined its burgeoning lineup. The club is located where Club Kyo used to exist, with a focus on disco, house, garage, funk and soul plus a dose of techno and hip-hop. The intimate underground space has already planned a slew of activities for its weekend lineup to keep partygoers excited.
Every Friday the club will be presenting Basement Soul nights with its resident DJ Matty Wainright, along with renowned local and guest DJs, bringing the best of house music to the dancefloor. The club will also be hosting its ladies night on Thursdays where ladies can enjoy up to three hours of free flow drinks. On the decks, DJ Rough will be spinning everything from old-school hip-hop classics to current popular hits.
133 Cecil Street. Tel: 9088 2453
NEXT: Fisk Seafood Bar and Market →
Fisk, launched by seafood supplier Snorre Food, is a sprawling 4000 sq ft retail and restaurant space at Novotel Singapore on Stevens. Live Norwegian red king crabs, scallops and lobsters are available for retail. Fisk also smokes Norwegian salmon belly in-house with Asian flavours such as Szechuan, black pepper, Thai curry and otah otah. The 44-seater restaurant, helmed by executive chef Markus Dybwad, offers a predominantly seafood menu. Lunch offers casual options, such as open-face ‘smorrebrod’ sandwiches of rye bread topped with Greenland prawns, smoked mackerel and herring. More refined dishes are available during dinner, with raw hand-dived scallops with a refreshing dressing of juniper and fennel. A must-have is the hot-smoked Greenland halibut, served with a creamy emulsion of butter and lemon juice mixed together with trout roe. Save space for dessert: a decadent ice cream made with uni and topped with rolled oats, Danish hawthorn berries and nori powder.
30 Stevens Road, #01-01. Tel: 6732 0711
NEXT: Get Juiced →
Brand new to Clarke Quay’s massive line up of nightlife retreats is Get Juiced. The new 8,000 square foot space just behind Zouk is known to be Singapore’s first ever cashless bar, which also houses a separate room for partygoers to dance and a lounge area with live bands. The biggest draw here, is the Getjuiced application, which is available on both apple and android smartphones. You can now pre-order your drinks with top-up creates (it’ll alert you when it’s ready for collection) and enjoy savings when you buy in advance or in bulk. With the app, long queues for tipples and bottlenecks at the bars will be a thing o the past.
#02-01 Clarke Quay, 3E River Valley Road. Tel: 6208 7293
NEXT: La Ventana →
Since Catalan chef Carles Gaig ended its consultancy at La Ventana to open his own establishment at Telok Ayer, Spanish restaurant La Ventana has moved on from its tapas roots to take on the fine-dining approach. Under the leadership of new head chef Toni Valero, the restaurant now serves modern European cuisine with Asian influences. Valero presents a harmonious combination: pan-seared Hokkaido scallop is served with miso biscuit crumble and a puree of cauliflower accented with subtle pandan notes. Desserts, such as the curry leaf ice cream with Szechuan pepper-infused strawberries offer an innovative and refreshing end to the meal. While set menus are recommended, a la carte options are also available for a more casual meal over Spanish wines.
16A Dempsey Road. Tel: 6479 0100
NEXT: Level Up →
The newest kid on the block at Clark Quay is Level Up, an arcade and bar hybrid that will appeal to the kid in you. With graphic painted walls, neon lights and an industrial-inspired interior, the decor of this new bar draws its influence from the 90s. P/S: even the walls of the toilets have retro Archie comics all over it – what’s not to love? There’s also a huge selection of games to play as you indulge in some creative tipples including four old-school arcade machines, claw machines, foosball and of course, what’s an arcade bar without some good ol’ beer pong? Oh yes, if you feel a little peckish, the bar has got a variety of snacks and other bar bites to choose from.
3A River Valley Road. Tel: 6266 2276
NEXT: Uni Gallery →
Uni lovers can now satisfy their cravings at new restaurant Uni Gallery, launched by online Japanese seafood supplier OosterBay. As its name suggests, guests can try up to 15 types of uni sashimi from Japan as well as America and Canada. The delicacy is also presented in cooked dishes: simply grilled, as a tempura of shiso-rolled uni, a topping with onsen tamago or mixed with aglio olio. The Uni Bomb platter is a more indulgent offering with three different types of uni: marinated Shutou uni with medium rare Wagyu, the sweet Murasaki uni with deep-fried sawagani crab and briny Canadian uni with fresh king crab meat, paired with sweet sake or Japanese gin. The restaurant also offers seasonal fish sashimi, teriyaki and sushi for those looking for a quick break in between feasting pieces of rich uni.
The Plaza, #B1-310. Tel: 9838 8209
NEXT: Lulu’s Lounge →
Known for its kitty, 1960s New York back alley club aesthetics – think flickering neon signs and lipstick stained napkins – this bar has got to be one of the most instagrammable spots around. The new party establishment also features a dance floor, private patio (a slightly more relaxed, alfresco experience ideal for guests to wind down in the evening) and a dynamic programme lineup from the international DJ performances to live acoustics.
7 Raffles Boulevard. Tel: 9829 1922
NEXT: Ishi →
The new Ishi located at the Intercontinental Robertson Quay is a fine sushi/ kaiseki dining restaurant featuring counter dining and also private rooms. At the 12-seater counter you can watch the chefs prepare a host of hot and cold dishes throughout your meal. Chef Masaaki who helms the restaurant has worked in Japanese restaurants in Seattle and Kyoto prior to this.
What’s unique here is the snow salt from Hiroshima, Japan. The factory there specially presses Japanese salt into delicate specks that resemble snow flakes. Just a sprinkle of this light salt over slivers of seared marbled A5 Miyazaki beef will heighten its meaty flavour. The seasonal omakase menu also includes flounder (bora) lighted coated with roe and a sliver of sweet tomato from Shizuoka, as well as silky smooth chawan mushi which may come with Japanese sea cucumber intestine or shirako (cod milt). There is sushi and sashimi to be had too, but the highlight is the chirashi bowl brimming with salmon roe, ebi, and two types of sashimi draped over perfectly cooked rice.
Round off with a palate cleansing Japanese pear and Muscat grapes with sake lees ice cream followed by slippery black sugar kuzukiri jelly strips. The dinner menu ranges from the ‘Suzuran’ with sashimi, hot dish, seven pieces of sushi and rice bowl at $180 to the chef’s omakase menu with appetiers, sashimi, wagyu beef, nigiri sushi, rice bowl and negitoro roll for $300.
InterContinental Singapore Robertson Quay, 1 Nanson Road, #02-06/07. Tel: 9829 8239
NEXT: Chug Chug →
Tanjong Pagar has just added another cool establishment known as Chug Chug to their robust lineup of bars. Co-founded by local Youtubers Xinde Yap and Brandon Loh, the new bar features one of the most Instagram-worthy interiors, with neon signages that pepper the entire space. They even have their very own photo wall to allow customers to snap an Instagram shot. Besides its swanky interior, the bar will also be serving up a slew of different types of alcohol such as beers, creative cocktails, shots and even wines. For those who prefer non-alcoholic drinks, mocktails and teas are also available on the drinks menu.
114 Tanjong Pagar Road. Tel: 6224 5113
NEXT: Publico Ristorante →
This newly rejuvenated party central is now a beautifully designed Italian restaurant called Publico Ristorante (at the ground level of Intercontinental Singapore Robertson Quay). Just within shouting distance is a bright and breezy deli, which turns out fresh salads and paninis in the day. In the evenings, fancy cocktails can be had at the adjacent Marcello bar.
Overlooking the Singapore River, Publico Ristorante boasts a huge dining area whose floor-to-ceiling glass doors open onto a spacious and shady alfresco terrace. On balmy evenings, diners can have an aperitif, mingle, and soak up the convivial atmosphere here. A highlight at the restaurant is the twin wood-fired pizza ovens, which rolls out lip-smacking pizzas including the baci e ricotto – topped with homemade tomato sauce, mozzarella cheese, smoked scamorza, shavings of pork belly and crumbled ricotta. Recommended too is the tartufata pizza scattered with mozzarella, porcini mushrooms, smoked scamorza and truffle.
Other hearty offerings include the arancini alla Bolognese, the generously portioned spaghetti with succulent lobster, and the signature creamy risotto “alla Milanese” with saffron, pecorino cheese and red wine reduction. The authentic yet contemporary menu is created by Italian executive chef Marco Turatti. To pair with the hearty food is a wine list featuring mostly fine Italian and prosecco labels.
Intercontinental Robertson Quay, 1 Nanson Rd, Singapore 238909. Tel: 6826 5041
NEXT: Lavo Singapore →
Marina Bay Sands is upping its swank factor with its newest party joint perched atop the iconic building. Known as a restaurant (it serves up southern Italian cuisine helmed by chef Ralph Scamardella). Bar (there’s an outdoor lounge too) and nightclub with outlets in New York and Las Vegas, this multi-concept joint has taken over the space which used to be occupied by Sky on 57 and Flight bar and lounge.
10 Bayfront Avenue, Marina Bay Sands.
NEXT: Origin Grill & Bar →
As its name suggests, Shangri-la Hotel Singapore’s new dining concept dives deep in to the origin of flavours and Singapore’s colonial history. The restaurant takes diners on a journey through heritage – a concept taken quite literally with its train terminal-inspired interiors with industrial fittings, wood banquettes and arching pillars. Ingredients are sourced from around Southeast Asia, such as tuna from the Philippines served sashimi style in a salad and pate made from the liver of local free-range chicken fed on a diet of corn, garlic and sesame. Chef de cuisine Heidi Flanagan also included in the menu an interesting range of beef from around Australia and an exclusive offering of snow-aged wagyu from Niigata, Japan. The wine list here is curated based on grape varietals from the more commonly known types to the lesser known Romorantin and Furmint varieties. The bar is not to be missed too. Cocktails here are categorised and inspired by five districts in Singapore: Orchard Road, Chinatown, Little India , Boat Quay and Marina Bay. For instance, The Pearl (from the Marina Bay category) is composed of a quirky combination of tofu, elderflower, sea grapes, shochu and black forest gin .
Lobby Level, Shangri-la Hotel Singapore. Tel: 6213 4595
NEXT: Bar Rouge →
Shanghai’s popular Bar Rouge is finally in Singapore. House on the 71st floor of Swissotel The Stamford, this bar and club hybrid will feature a slew of international guest DJs with an East-meets-West interior. In Shanghai, partygoers often use the code “Miss Rouge” which entitles them to free entry before midnight and if you’re wondering if it’ll be applicable for its Singapore branch, we’re crossing our fingers too.
2 Stamford Road, Swissotel the Stamford
NEXT: 665°F →
The modern steakhouse, the latest gourmet addition to Andaz Singapore, offers panoramic views of the Singapore skyline amid Savile-Row tailor shop-inspired interiors of rich wood and copper-tinged furnishings. Led by sous chef Josephine Loke (formerly Odette and The Tippling Club) the restaurant offers steaks from Australia, USA and Ireland chargrilled in a Pira oven. There’s also a sizeable number of seafood dishes from sustainable sources. Go for the Boston lobster thermidor and the steak tartare topped with a generous amount of Kaluga queen cavair. And do leave space for dessert, such as the flaming baked Alaska – it’s a table-side spectacle worthy of an Instagram post. After dinner, head up to the outdoor rooftop bar, Mr Stork, for cocktails and an undisturbed bird’s-eye view of the CBD.
Level 38, Andaz Singapore. Tel: 6408 1255
NEXT: Imperial Treasure Fine Teochew →
The restaurant’s second outlet at Tanjong Pagar Centre caters to the business crowd in the area. Menu-wise, it is similar to the one-Michelin-star flagship at ION Orchard. Dishes include the popular braised meats and steamed flower crabs. The restaurant which occupies the second and third level of the centre, boasts a main dining area as well as VIP-dedicated dining rooms. Private dining will also be extended to residents staying at the adjacent Wallich Residences and Sofitel Singapore City Centre.
#02-01/#03-01, Tanjong Pagar Centre. Tel: 6384 2722
NEXT: Merci Marcel →
Tiong Bahru’s cafe cluster sees a breath of fresh air with new all-day diner Merci Marcel. The picturesque cafe, inspired by the French Riviera and the Balinese tropics, has three spaces – a lounge and bar for casual drinks and bites, a banquette set up for dinners and a garden patio. The dishes here offer sharing portions of casual French bites such as rillettes and tarte flambees as well as mains of black pepper tuna slices or grilled Angus beef. A must-have here is the Ravioles de Royans, a creamy and homely side of ravioli stuffed with Swiss cheese that is also good as a dish on its own. The cafe also has a gourmet section offering a range of cheeses and wines.
#01-68, 56 Eng Hoon Street. Tel: 6224 0113
NEXT: Kimme →
Kimme, a new modern bistro launched by Meta’s chef-owner Sun Kim has been drawing in crowds since it opened its doors less than three weeks ago. Located at a three-storey shophouse along Amoy Street (just below Native Bar), the outfit has a communal dining area and open kitchen on the ground floor, a bar flanked by individual tables on the second floor, and a private dining space on the third level.
Sun and Korean head chef Louis Han have put in much effort to carve out dishes featuring fine quality Korean and Asian ingredients. The concise menu is categorised into ‘small’, ‘big’ and ‘sweet’ items, which are designed for sharing. Start with the shima aji tartare comprising chopped fresh horsemackerel from Japan, dressed with a soy and mirin sauce, and scattered with grated salted egg yolk and Oscietra caviar. Or the Korean-style wagyu tartare – hand-chopped rump beef seasoned with soy sauce, sesame, Dijon mustard, mirin and lime juice – topped with chives and quail’s egg yolk. Mix it all up and enjoy with crisp sago crackers. The kampachi sashimi spiked with spicy gochujang is another noteworthy option. The bits of pomelo pulp and pickled ginger lend enough acidity to perk up your palate.
For mains, tuck into the plump prawns and mussels accompanied by Jerusalem artichoke puree infused with squid ink and crowned with spicy homemade XO sauce. There’s also the superbly grilled wagyu striploin topped with Portobello mushrooms, shishito pepper and onion jam for a touch of sweetness.
If you’re looking for a stylish post-work dining spot with chilled-out vibes, this is a great place to linger over drinks and expertly prepared nosh. Currently Kimme offers a small wine and cocktail list. Recommended is Cosmo’Seoul’itan, a refreshing concoction of vodka, pomegranate lime vinegar and ginger liqueur.
47 Amoy Street. Tel: 6514 1588
NEXT: Wakanui Grill Dining →
By Sophia Kim, Female, December 2017/ By Amy Van, Jasmine Tay and Jesslyn Lau, The Peak, December 2017/ By Sophia Kim, Female, December 2017/ By Amy Van and Jasmine Tay, The Peak, January 2018/ Additional Reporting: Debby Kwong, February 2018
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