There are new restaurants, cafés and bars opening up pretty much every day in Singapore and menus are constantly changing. This month, we have a new sumiyaki restaurant by the Les Amis group, a revamped hotel bar drink menu and a casual spot that celebrates American cuisine. Here are the new restaurants in Singapore worth your time and money.
You don't have to take a great American road trip down the Pan-American Highway to taste the bold cuisines this stretch of open road has to offer. Panamericana is a bar and grill restaurant nestled within Sentosa Golf Club that dishes out grilled meats, seafood and street eats alongside a cocktail programme by Ricky Paiva who previously helmed Manhattan Bar.
For juicy morsels of Hokkaido grilled pork on a steaming bed of Japanese rice, look no further than Tokachi Tontaro. Aside from the popular buta don, there's a spicy tomato and miso variant and a range of sides including Hokkaido imomochi cheese and crab cream croquettes to complete your meal.
The food scene in Southeast Asia is rich, diverse and exciting – and that’s what River Wok aims to capture in one restaurant. Helmed by chef Chookiat who grew up in Chiang Mai, the restaurant is a mix of cuisines from Laos, Indonesia, Thailand and Vietnam featuring dishes like sop ikan batam ($12) and pho bo ($26).
The Les Amis adds yet another F&B establishment to this stretch of Shaw Centre. Jinjo is a sumiyaki-focused restaurant that offers charcoal-grilled meats, seafood and vegetables sourced from various prefectures in Japan. Start your meal with the yaki goma tofu ($6), a different take on the sesame beancurd starter common in Japanese restaurants – Jinjo's is smeared with red miso from Aichi, grilled and served warm. Not to be missed are bites like the sweet tomatoes ($12) from Kochi, leeks ($6), sweet potato ($20) ankimo ($15) and the premium black throat sea perch ($26) that's served with pickles for a touch of acidity to pair with the fish.
For Asian tapas served in tingkats, hit up Scissors Paper Stove, a Spain meets Singapore restaurant serving dishes such as Iberico pork belly ($12) dressed in a coriander and ginger sauce and Cartafata ($36) with Thai-style yellow fried rice, seafood and lemongrass. The theme continues in the cocktail menu, think drinks like Tak Kiu Peng ($12), a vodka-based shake with amaretto and Milo.
Brought to you by the same people behind casual izakaya, Izy, and upscale sushi bar, Ishi, Plum & Toro is a blend of the two – a casual yet refined dining destination with a focus on teppanyaki. The kitchen is helmed by chef Hideki Ii, who's spent six years as Waku Ghin Sydney's sous chef under celebrity chef Tetsuya Wakuda. Expect dishes such as chargrilled amberjack ($25) coated in kinome miso and sweet soy, and lobster ($36) smothered in leek mayonnaise and sprinkled with red tobiko.
Anti:dote at Fairmont Singapore is not your typical hotel bar. Its mixologist-centric crafted drinks concept, led by Bannie Kang with food from chef Tryson Quek keep up with current trends. Anti:dote’s cocktail menu is a solid offering of nine mixed drinks of classics reinvented alongside an impressive list of spirits available in 45ml or 60ml pours. The Rabbit Hole ($23) is a refreshing one to start with – a mix of carrot juice spiked with Hendrick's Gin, Mancino Bianco and elderflower liqueur – best paired with chicken liver parfait from the tapas menu. For something stronger, there's the Su Jung Gwa ($25), Kang's take on the sazerac inspired by her Korean heritage with touches like su jung gwa syrup and red dates. Quek’s progressive European-meets-Asian tendencies turn out palate stunners of beetroot and edamame poppers ($16), Irish oysters with tomato ice ($25/$40) and a solid plate of threadfin fish and chips ($18) complete with petit pois.
Helmed chef Timoo Kimura, an alumnus of one-Michelin-starred Sushi Ichi and Hashida, Sushi Kimura is an intimate omakase restaurant with just 12 counter seats and two private rooms that seat roughly the same number. While chef Kimura's omakase sushi experience is the real draw here – prices range from $120 to $250 for lunch and $280 to $400 for dinner – the new chirashi set ($80/$100) available only during lunch is a slightly more affordable way to taste what Sushi Kimura has to offer. The premium bowl is only available to those who choose to sit in the private rooms and come with luxurious slices of hirame, kinmedai, marinated tuna, chutoro, ishidai, isaki, tai or a combination of the freshest fish available during the season. That's not all, the rice seasoned with aged vinegar is also generously topped with ikura and uni so you know you're getting an excellent deal.
Named after the white charcoal used to smoke its French-Japanese tapas, Le Binchotan is a chic eatery dishing out small plates, large plates, and skewered items licked by the grill. Don't be fooled by the large mirror at the back of the restaurant, the diner is small and only seats 38. Have your meal at a private table or grab a seat by the long bar that occupies a bulk of the restaurant's space. A year on, a lot has changed for Le Binchotan. Chef Jeremmy Chiam has taken over as chef-owner and has refreshed the menu to include new dishes such as Edible Charcoal ($23) – Angus short ribs are braised for 16 hours in saikyo miso and port wine jus before the pulled beef is wrapped in popiah skin dusted in powdered bamboo charcoal and deep-fried – and char-pork jowl ($35), a generous hunk of grilled meat served with refreshing slices of green apple and a curry sauce. Old favourites such as the sakura ebi capellini ($27) are still on the menu while others like the uni and caviar ($25) have been given a makeover. Still served on a creamy bed of corn mousse, the wild-caught bafun uni is now plated with sturgeon caviar and shoyu pearls for an extra burst of umami.
One of the W Singapore Sentosa Cove Hotel’s dining options (in addition to the hotel’s standard Woobar, the poolside Wet Bar and signature The Kitchen Table), Skirt, in this case, refers to the cut of meat. With new culinary director Justin Dingle-Garciyya on board, the restaurant is moving away from its steakhouse identity – although cuts of meat like the grilled wagyu sirloin and Cape Grim beef tomahawk are still on the menu – to offer more than just cuts of meat. Its new grazing menu ($68) offers seafood and meats at the terrace while the main dining room serves east meets west dishes like laksa octopus and slow-cooked lamb belly.
Specialising in – you guessed it – uni, Uni Gallery by Oosterbay is the only place in Singapore where you can sample a wide variety of uni from Japan, Russia, Canada and more. The easiest way to do this is through the uni sample set, which is priced at $74 for three types, $85 for four and $98 for five. Taste the difference between live uni served in its shell and sweet bafun uni from Hokkaido to shiro uni, the most prized classification of uni, and shutou uni, sea urchin from Santa Barbara marinated in kombu and shoyu for an intense umami flavour. If you prefer your urchins with a side of carbs, then opt for the uni chirashi ($49) topped with two types of premium uni or the uni maki ($68) crowned with shiro uni instead. It's not all uni on the menu, though. There are sushi, sashimi and izakaya-style dishes like grilled saba available too. And if you come during lunch, prices start from $9.90 so you can have a quality Japanese meal that won't break the bank.
Inspired by the colourful market in the heart of Barcelona, FOC Pim Pam's La Boqueria Market Brunch is a multi-sensorial experience of taste, sights and sounds – including plates crashing on the floor after the enthusiastic waiters slice up suckling pigs by the table. Offering a buffet spread of salads, cheese and Spanish charcuterie, the Sunday brunch steps things up a notch with a food parade of paella and grilled meats on top of brunch dishes like Spanish omelettes and patatas bravas you can order à la carte. Come join in the festivities – there's a free-flow of cava, red and white wines, sangria, Spanish gin and tonic, soft drinks and juices to really get the party started – and spend the rest of the afternoon in a food coma siesta.