The 50 best restaurants in Singapore

What is it? Modern Southeast Asian cuisine integrating Malaysian culinary traditions, by award-winning chef Kevin Wong. 

Why we love it: Chef-owner Kevin Wong bagged the Michelin Guide Young Chef Award in 2023 and his win was well-warranted. Familiar flavours, herbs, and spices native to Malaysia are gracefully weaved into the multi-course Nusantara Menu ($268 per person). Signatures include the Trader’s rice, which showcases rice cultivated by the Lun Bawang tribe in Borneo. The use of seasonal ingredients and sustainably sourced seafood also earned the restaurant a Michelin Green Star – Singapore’s first.

Time Out tip: Opt for a drink pairing (from $88 for the lunch non-alcoholic pairing). The drinks feature interesting local ingredients and are meticulously curated to pair seamlessly with each course.

What is it? One-Michelin-star modern Korean excellence by Chef Louis Han, with menus crafted based on his journey in South Korea to Abu Dhabi and finally, Singapore. 

Why we love it: After a refresh, Naeum is ready to welcome guests again into its updated space, with elegant design elements inspired by traditional hanok. Chef Louis Han's work at Naeum from 2021 to the present day has culminated in a cuisine he terms 'Contemporary Korean'. While you'll find global influences and ingredients in the menu, each dish is still ultimately rooted in Korean flavours. The signature eight-course tasting menu is priced at $268, while the classic six-course menu ($228) will be available for lunch on Saturdays.

Time Out tip: For a more special experience, book out Hideaway, Naeum's private dining space. Advanced pre-bookings for lunch and dinner are required.

What is it? Contemporary Indian restaurant with creative yet familiar and delicious plates. It earned its second Michelin star in 2022. 

Why we love it: It’s been a long time coming, but Singapore finally has a contemporary Indian restaurant to call its own. Chef Mano Thevar incorporates European culinary techniques into unusual dishes that highlight traditional Indian flavours. The tasting menu ($298 per person) can see anything from pork belly and sambal aioli wrapped in betel nut leaf to chef's signature Mysore spiced lamb rack. Perfectly charred with a medium rare centre and served with spiced condiments and a side of fragrant biryani and raita, it’s no wonder the dish is a beloved classic at Thevar.

Time Out tip: Come hungry – this is one meal that you won’t want to miss any part of. Certain ingredients on the menu switch up with the season, so you’re always in for a pleasant surprise. Do note that the restaurant is also unable to accommodate vegan, dairy-free, and gluten-free diets.

What is it? Contemporary Southeast Asian fine-dining set in a luxe yet peaceful and intimate space.

Why we love it: Chef Hafizzul Hashim is a shiny beacon that puts modern Southeast Asian cuisine on the map with his episodic menus, drawing inspiration from pasar malams (night markets), his late grandmother’s recipes, and hidang (a traditional Malay food spread). The dishes are refined and thoughtful, accentuating forgotten indigenous ingredients and ancient cooking techniques from the Malay peninsula’s coastal regions. The restaurant now also offers a la carte menu items on top of tasting menus. 

Time Out tip: Skip lunch if you’re heading down for dinner, as the tasting menu comprises an elaborate 30 dishes inclusive of snacks and the restaurant's wok and grill selection.

What is it? A cosy contemporary restaurant tucked away in a black and white colonial house along Scotts Road.

Why we love it: Iru Den is a well-kept secret among Singapore's epicureans. Chef Javier Low plates up an inventive multi-course menu (from $128) which has since shifted from its strong Japanese focus to fully embracing Taiwanese flavours and ingredients. Think 10-year fermented cai pu, the freshest catch of ama ebi and seafood off the coast of Taiwan, and a hearty sanma claypot near the end of the course.

Time Out tip: Consider the approachable wine pairing option (from $60, three glasses). Chef Javier's wife, Emily, heads the beverage programme with sound picks ranging from classic Old Worlds to experimental sake.

What is it? One-Michelin-starred restaurant that offers a new expression of Singaporean cuisine.

Why we love it: This truly local restaurant has turned locavore: 80 percent of its menu is made from ingredients sourced from the city's farms and presented in lunch and dinner menus ($208 and $298) that echo Singapore's past, present and future. Chef-owner LG Han left his prestigious career in banking to bring ‘New Singaporean’ cuisine to the table, working with local partners like Ah Hua Kelong and Edible Garden. The constant seasonal changes in produce mean that Labyrinth's menus are dynamic and ever-changing. 

Time Out tip: Inspired by the flavours he grew up with, like his grandmother's cooking, Chef Han's Ang Moh Chicken Rice is a reinterpretation of a hawker classic we all love – and one dish you should definitely be looking forward to.

What is it? Casual restaurant along Ann Siang Road with seasonal Mediterranean-inspired small plates.

Why we love it: Asia’s Best Female Chef 2023 Johanne Siy plates up punchy, progressive dishes with Filipino accents inspired by her hometown of Pangasinan, which means “the place of salt”. Expect bright and bold flavours, with the star of the show being the charred carabinero prawn oozing with shrimpy head butter. Make sure to sop up every drop of that prawn jus with the dense potato bread that comes along with it. Check out Lolla's website for what's being served this season. 

Time Out tip: Tasting menus are only served for dinner on Fridays and Saturdays. Reservations are a must at this joint.

What is it? Award-winning Australian barbecue where everything is grilled – or rather coaxed – over open flames.

Why we love it: Most items on the menu are cooked in special ovens – four-tonne brick kilns that heat up to 700 degrees celsius – designed by chef-owner Dave Pynt. There’s just something incredibly honest about a solid slab of meat cooked over open flames. The flat iron steak topped with bone marrow and burnt onions, and the smoked quail eggs with caviar are items you’ll find on every table. But to leave without chowing down Burnt Ends’ legendary signature burger ($11.99) would be a travesty. 

Time Out tip: Reservations are notoriously hard to snag, but Burnt Ends is well worth the hype and the month-long waiting list, so plan ahead.

What is it? Three-Michelin-starred French fine-dining establishment by Chef Julien Royer. 

Why we love it: Odette needs no further introduction, and no list of the best restaurants in Singapore would be complete without it. Described as honest food with steep respect for ingredients cultivated from Royer’s farming family in France, the food here prides itself on keeping up with the provenance of its produce. Starting at $348, a meal will take you through magnificent plates which can feature everything from pigeon tail and Kegani crabs to tender bulbs of Jade Tiger abalone. Swing by early before your meal to explore the grounds of the National Gallery, where the restaurant is located.

Time Out tip: Do note that Odette will be closed for around three months starting from September 2025 for a refresh of its dining space. 

What is it? Former Salted & Hung chef-owner, Drew Nocente, taps into his Italian roots at Cenzo and adds his signature modern Australian flair to the mix.

Why we love it: Across the main dining room is an action-packed open kitchen, and what comes out of it is food that is both thoughtful and fun. There’s plenty to sink your teeth into, from grilled tiger prawns with seaweed and garlic chilli, to a range of handmade pastas like the orecchiette con salsiccia and the coveted truffle ravioli with limited portions daily. Find out more about the pasta specials of the day from any of the staff. 

Time Out tip: The all-time favourite house-cured beef pastrami sandwich is also worth trying.

What is it? Chef Rishi Naleendra's deeply personal exploration of self-identity, told through a three-hour dining experience.

Why we love it: Cloudstreet is a pure expression of who Chef Rishi is, from his Sri-Lankan roots, childhood memories growing up in Colombo and watching his dad in the kitchen, and the time he spent at illustrious dining establishments in Australia. The tasting course starting from $248 takes you through grilled oysters swimming in a pool of coconut milk all the way to an underrated bread course that sees rye flour mixed with local stout – best paired with sips of 2008 Clause Preisinger Paradigma to accentuate the bread’s liquorice notes. 

Time Out tip: After your meal, the journey continues at Cirrus, Cloudstreet’s second-floor venue where guests are invited to adjourn for cheeses and dessert. And since dining here is nothing short of a languid affair, lunch is only offered on Fridays and Saturdays.

What is it? Chef Björn Frantzén’s first international outpost, and one of the most expensive restaurants in Singapore. 

Why we love it Priced at $580 for a fixed dinner, dining at Zén is no casual affair. But a meal here at this three-Michelin-starred joint is well worth the price tag. The tasting menu takes you through endless courses and canapes featuring Frantzén’s creative approach to Nordic, French and Japanese cuisines. You’ll find plates with ingredients that you’d be hard-pressed to find in any other restaurant in the city or the region, such as pickled baby pine cones or périgord black truffles.

Time Out tip: You need not be an oenophile to enjoy the pairing options, of which Zén offers three kinds – alcoholic beverage pairings ($350), mixed pairings ($300) and non-alcoholic pairings ($250). 

What is it? Two-Michelin-starred restaurant by acclaimed chef Kirk Westaway with breathtaking views of the Singapore skyline.

Why we love it: Jaan celebrates its 10th anniversary this year – no easy feat for a fine dining establishment in Singapore. The menu is distinctively British and inspired by Westaway’s hometown in Devon. Even the paintings of fossil cliffs and textured azure carpets are a nod to the picturesque coast where he grew up. No matter the menu you opt for, you'll be treated to Chef Kirk's signature charred leek and potato soup – a comforting bowl of earthy goodness that has gained a serious cult following over the years.  

Time Out tip: Forgo your carb restrictions, because you won’t want to miss the freshly baked dark rye batard roll and crispy sourdough layered bun, served with a luscious quenelle of Devonshire butter with lemon thyme leaves.

What is it? Locally and internationally lauded French fine dining establishment with three Michelin stars to boot.

Why we love it: There's a reason why Les Amis – which has a legacy of over three decades – is regarded as the fine dining stalwart in Singapore. Helmed by French chef Sébastien Lepinoy, the restaurant sources almost everything from his country of origin. The classic and degustation menus will set you back $365 and $565 respectively, with luxurious dollops of caviar gracing your plates ever so often – think caviar served on petals of Roseval potatoes, or poached egg and watercress coulis paired with turnip and caviar. You'll also be treated to the likes of moral velouté with foie gras and truffle, as well as a delicate sea urchin royale with fennel.

Time Out tip: While you’re there, make sure to pop by the award-winning cellar which houses an impressive 3000 labels of wine.

What is it? Comfort French food within a preserved colonial chapel, inspired by traditional home cooking from chef Julien Royer’s hometown of Auvergne. 

Why we love it: Beyond its elegant interiors and unique locale, Claudine exudes the warmth of homecoming in its food. The crowd-favourite vol-au-vent is a flaky puff pastry filled with creamy veal sweetbreads and woody morel mushrooms, while the signature Claudine Bouillabaisse is a dense and hearty Provençal fish stew with carabinero prawns that feeds up to four. 

Time Out tip: Be expectant for the bread course. Rye sourdough is served with a luxurious Iberico butter – it’s simple but sublime. 

What is it? Somma is Chef Mirko Febbrile's (behind the wildly popular Fico) latest partnership with The Lo & Behold Group and a dual-concept dining destination in the trendy New Bahru enclave.

Why we love it: This modern Italian restaurant spans two floors, taking over the space that used to be the Nan Chiau Girls High library. On the top floor sits an intimate 36-seater fine dining area, while the lower floor houses a laidback cocktail and pasta bar. As with Fico, Febbrile brings his Puglian heritage and knowledge to the forefront of the six-course dinner menu ($258). The only difference is that while Fico serves a range of uncomplicated Italian fare ubiquitous to the countryside, Somma dishes out dialled-up and creative renditions of traditional Puglian dishes. 

Time Out tip: Make sure to check out the pasta and cocktail bar one floor down. We recommend ordering the Campari Seltz – it's perfect for whetting the appetite before your meal.

What is it? The Coconut Club welcomes a sister restaurant above its Beach Road digs, focusing on ‘new-gen’ Singaporean cuisine. 

Why we love it: The kitchen works with disparate flavours, obscure and long-forgotten ingredients, and a whole lot of creativity to whip up dishes that are noticeably Singaporean, yet delightfully foreign. We like the grilled firefly squid salad, where the iconic pairing of dark soy sauce and jambu in rojak is enhanced with briny firefly squid, strawberries, and kailan. For mains, our pick is the wok-fried nasi ulam, where herbaceous additions of ulam raja, ginger flower, and laksa leaves make it way too easy to wolf it all down. Tasting menus are priced reasonably at $88 per diner – and will leave you incredibly full.

Time Out tip: The cocktail list sees three exclusive tipples crafted by Side Door’s resident mixologist Bannie Kang. This is where you can sample her signature clarified style in drinks like the Sambal Marg or Pandan Colada.

What is it? Na Oh, the Korean restaurant on the third storey of Hyundai Motor Group Innovation Centre Singapore (HMGICS), is helmed by Chef Corey Lee from Benu in San Francisco.

Why we love it: The last thing you’d expect to see wedged between floors of a car manufacturing facility is probably a restaurant helmed by a three-Michelin-starred chef. Expect a four-course prix fixe menu ($78) here, where items are switched up according to the season. The buckwheat pancake is our favourite, paired with freshly harvested greens from the facility’s in-house smart farm and a delightful vinegary dip. Main courses are typically served in the format of jinjitsang – a traditional Korean meal with one main dish and accompanying banchan (side dishes).

Time Out tip: Since you're already in the far west, why not make a trip out of your visit? Guests can join a free guided Discovery Tour of the building, which includes an experiential smart farm visit, a tasting session of freshly harvested greens and an exhilarating spin around the Skytrack. 

What is it? A bold and progressive take on Indian cooking, housed in a sleek, industrial-chic space.

Why we love it: The Revolver journey reshapes the way you think about Indian food, without diluting the cuisine’s fiery and punchy character. Your best bet is to go all out with the eight-course Experience menu ($199 per person) which takes you through the restaurant’s flame-kissed star dishes. Else, the seven-course Discovery menu ($139 per person) does the trick as well and is more than enough to satiate. Our favourite part about dining here is the kulchette (flatbread) – a proud revolver invention that marries aspects of the Indian kulcha, Turkish pid, and Neapolitan pizza. These are fired up in the tandoor oven, which is also used to give an alluring char to the rest of the dishes.

Time Out tip: The best seats in the house are those at the counter, right in front of the flickering red embers from the Yarra woodfire. And if you’re not a big eater, come by for the two-course set lunch ($38 per person) which is a solid introduction to Revolver’s offerings.

What is it? The restaurant’s name is a Korean term that refers to dishes paired with alcohol. 

Why we love it: This modern Korean dining concept serves refined small plates in an elegant and cosy space. From an experimental black bean mascarpone cheese spread on sourdough crackers, to nourishing galbi jjim (slow-braised beef short ribs), the food here is a mix of traditional Korean dishes and contemporary interpretations. Other must-try items include the bossam, gochujang cauliflower and abalone gim (seaweed) pasta.

Time Out tip: You’ll see most tables sipping on champagne makgeolli, but you ought to try the mhungmyungju – a well-bodied yet balanced, refined glutinous rice liquor.

What is it? An intimate omakase-style dining experience at Serangoon Gardens specialising in modern Singaporean dishes. 

Why we love it: Chef Gan Ming Kiat spent time at Candlenut and Goto before opening a pop-up out of his HDB flat in 2017. Now, Mustard Seed is #81 on Asia’s 100 best restaurants list. The menu is rooted in Singaporean flavours and inspired by Japanese culinary techniques. The eight-course tasting menu is dynamic and changes every two months, featuring remakes of national dishes like laksa and rojak.

Time Out tip: This small space has a giant waitlist. Check out their Instagram page to snag last-minute reservations from cancellations.

What is it? Comforting yet refined expressions of East Asian flavours with French culinary savoir-faire.

Why we love it: Dining at Path is a rather transformative experience. Creativity, flavour mastery, and decadence anchor Chef Marvas Ng’s eight-course Voyage menu. Most of the seafood is sourced from Indonesia and Malaysia, and braised dishes and sauces are nailed down to a tee. You’ll be in for a surprise with the Japanese Tai – a unique recreation of chicken rice flavours – but without the chicken and the rice.

Time Out tip: Come hungry. Portions here are generous and menus are inspired by the order of traditional Chinese banquets, which means you’ll definitely be fed well.

What is it? Set within a heritage shophouse, Bistecca Tuscan Steakhouse is Singapore’s definitive destination for Fiorentina-style steaks. 

Why we love it: Since opening in 2012, Bistecca has become the go-to spot for serious steak lovers in Singapore. It’s also no stranger to international acclaim – in 2024, it was crowned Best Steakhouse in Asia, and in 2025, it returned to the World’s 101 Best Steak Restaurants list, landing at No. 53 among Singapore’s steakhouses, it’s a consistent standout. The undisputed star is the 1.1kg Bistecca alla Fiorentina, featuring pure-bred F1 Australian Wagyu (MBS6), grilled to a perfect crust and blushing centre. The technique is exacting, the flavour intense and deeply satisfying. 

Time Out tip: For a relaxed, casual vibe, grab a spot in the alfresco area, perfect for laidback hangouts with friends. When you’re in the mood for something more intimate, the cosy indoor dining room, with its candlelit ambience and leather booths, sets the scene for a memorable date night or special occasion.

What is it? One of the rare Chinese restaurants that offers both Teochew and Cantonese cuisine.

Why we love it: Can’t decide between Teochew or Cantonese cuisine? Have the best of both worlds at San Shu Gong, which is run by a second-generation Teochew chef with over 15 years of experience in luxe hotel chains like The St. Regis. The Teochew cold yellow roe crab marinated with Shaoxing wine ($16 per 100 grams) is a must-order if you enjoy sweet, glistening morsels of crab meat bursting with roe, beautifully deshelled and plated for your convenience. Other table favourites include the pan-fried oyster omelette ($16) with a delightfully crispy underbelly, the deep-fried sea cucumber ($32) for its interesting texture, and the wok-fried cai pu kway teow with homemade XO sauce (from $14).

Time Out tip: The braised whole chicken stuffed with pig stomach ($138) is another crowd favourite. Make sure to order it 24 hours in advance.

What is it? A Michelin-starred spot serving elevated versions of Peranakan food in a cushy location at Dempsey Hill.  

Why we love it: While chef-owner Malcolm Lee does innovate with some dishes, it’s in the cooking of the classics where he shines. But in keeping with the cuisine's penchant for borrowing influences from the East and West, the restaurant's dishes are gussied up with premium ingredients. The 'Ah-ma-kase' menus are priced at $108 per person for lunch and $138 for dinner, featuring dishes like fish maw soup with cod fish, blue swimmer crab curry, and udang masak lemak with juicy ang kar sea prawns.

Time Out tip: There's also the option to order from the à la carte menu if you'd like. The chap chye ($26) is a standout because of its simplicity. The vegetables are stewed ’til they achieve the perfect texture – a cross between chewy and melt-in-the-mouth. 

What is it? What started as private dinners among friends eventually grew into one of Singapore’s most celebrated spots for handmade pastas and award-winning pizza.

Why we love it: La Bottega made waves when it clinched a spot on the 50 Top Pizza Asia Pacific list, ranking 19th in 2023 and climbing to 15th in 2024 – a testament to Chef Antonio Miscellaneo’s craftsmanship. It may have missed the cut in 2025, but this establishment remains a fan favourite for a reason. Chef Antonio's signature Newpolitan pizza is a revelation: slow-fermented for 72 hours, then baked to perfection for a crisp, airy crust. The magic doesn’t stop at pizza. Pastas like the orecchiette alla “Norcina”, tossed with sausage, mushrooms, pecorino and parmigiano, are rich, earthy, and deeply satisfying. 

Time Out tip: Order both the Newpolitan and Double Crunch pizzas to compare styles, but don’t skip the pastas. If La Bottega Enoteca is a little out of your budget, check out the wallet-friendly Casa Vostra instead – also by Chef Antonio.

What is it? An esteemed Cantonese restaurant housed in the cushy St Regis Singapore, helmed by the recently appointed chef Chan Chung Shing. 

Why we love it: Food at Yan Ting defies time – dishes here are age-old Cantonese classics with palatable modern spins. The bird's nest pumpkin soup with crabmeat is simply a must-try, featuring a silky smooth and comforting broth plus a generous serving of collagen-rich bird's nest. Order the steamed leopard coral grouper for the table, too. Each morsel of fish is tender and succulent, and comes doused with a delicate light soy sauce that's not overly salty.

Time Out tip: Yan Ting's Weekend Dim Sum Brunch packages remain popular even after all these years. It includes unlimited servings of bubbly, the restaurant's house wines, beer, and tea (from $168 per person).

What is it? One of the rare African restaurants in Singapore, opened by Kurt Wagner, who's also the visionary behind the popular Kafe Utu and Magpie.

Why we love it: You can expect the same air of homecoming and warmth at Tamba, with interiors decked out in rustic decor and thoughtful details. But unlike Kafe Utu’s menu which takes inspiration from across the entire continent, Tamba shines the spotlight on West African food. The six-course set is reasonably priced at $138, with highlights being the tapalapa with goat's milk ricotta and smoked bacon butter; spicy Liberian black-eyed pea soup; woodfire-grilled beef tenderloin and octopus; and of course, the signature Jollof rice with sakura chicken.

Time Out tip: Retreat to the bar counter for drinks. The menu comprises 60 percent African spirits, and the tipples are all inspired by memories of Wagner's brother, Tamba.

What is it? A Michelin-starred Cantonese restaurant at The Ritz-Carlton, Millenia Singapore, Summer Pavilion has earned the honour for eight consecutive years. It’s known for refined cuisine, elegant presentation and warm service.

Why we love it: Under the helm of Chef Cheung Siu Kong, who’s led the kitchen since 2003, Summer Pavilion delivers refined, modern Cantonese cuisine. Signature dishes include barbecued Iberico pork glazed in honey, steamed vermicelli with Hokkaido king scallops and the standout double-boiled fish maw soup with morel, bamboo pith and chicken. Interiors are sleek yet serene, inspired by Chinese garden pavilions, with hand-painted tableware and six private dining rooms for intimate gatherings. Every detail, from the attentive service to the curated teas by Tea Bone Zen Mind, speaks to the restaurant’s dedication to excellence.

Time Out tip: Go for the Orchid lunch menu (from $138 per person) to try the best of Chef Cheung’s creations, and ask your server for a tea pairing to elevate the experience.

What it is A Nordic twist on classic brasserie fare, set in the historic Victoria Theatre and Concert Hall.

Why we love it Renowned Swedish chef Björn Frantzén reignites the spirit of Europe’s grand dining halls at Brasserie Astoria – think tableside service, flambé trolleys and dessert carts. And head chef Emil Cecil Ess executes Frantzén’s vision perfectly in dishes like the butter-fried Råraka and the Toast Astoria. The former sees vendace roe and crème fraîche atop a bed of crispy Agria potatoes, while the latter is a nod to the traditional Swedish Toast Skagen, featuring prawns, king crab and trout roe. 

Time Out tip Order the whiskey-flambéed beef, which is prepared and fired up by your table. End your meal at the gorgeous bar with Nordic and Asian-inspired cocktails.

What is it? American celebrity chef Nancy Silverton's Cal-Italian dining concept, serving wood-fired pizzas and handmade pasta.

Why we love it: It almost feels like a casual day trip to Los Angeles. The main dining hall is angled towards the open kitchen with two wood-burning ovens. There’s also an alfresco area with a herb garden (where you can marvel at pretty sunsets) and the iconic mozzarella bar, where mozzarella, burrata and fresh cheeses with Italian cured meats are aplenty. Swing by to feast on signature pizzas like the Meat Lover with bacon, salame, fennel sausage, guanciale, tomato and mozzarella; as well as Silverton's signature fennel sausage pizza. Come nightfall, dishes are nods to classics that first rocketed Osteria Mozza into the dining sphere and a few others crafted exclusively with the Singapore outpost in mind. 

What is it? A cosy sushi-ya in Telok Ayer where traditional Edomae sushi takes centre stage.

Why we love it: Sushi Kawasemi keeps it simple – a nod to the fundamentals of great sushi: fresh fish, perfectly seasoned rice, and masterful technique. Here, the chefs age the fish – wet or dry, depending on the cut – to coax out depth and umami, bringing each piece to its peak. Seasonal ingredients are flown in from Tokyo’s Toyosu Market four times a week, so it's likely the closest you'll get to eating sushi in Japan without booking a flight. Expect delicate slices of silky chutoro (medium fatty tuna) or sweet botan shrimp, paired with warm, vinegared rice.   

Time Out tip: The flavour of aged sushi can be deeper and more complex than what you’re used to – keep an open mind and trust the process.

What is it? Some of the best steaks in Singapore can be found at this modern steakhouse located along Boon Tat Street. 

Why we love it: Executive Chef Victor Loy aims to serve only the highest quality cuts of steak that boast a gorgeous crust on the outside while retaining their tenderness. Indulge in the Meadesmoore Cut with your partner – a cut of steak between the ribeye and chuck, and taste the different flavour profiles together. Besides the decadent meal, the interior of Meadesmoore features large arched windows, plush couches, and tables with marble tops, creating a comfortable and luxurious dining experience.

Time Out tip: Check out one of the many bars around the Telok Ayer neighbourhood for a nightcap to round off your meal. The Time Out Singapore Bar Guide is a great place to start.

What is it? A well-known Korean barbecue joint that has proven to be extremely popular among Singaporeans, and for very good reason.

Why we love it: Jeju-style BBQ – a rare find in Singapore – is served for dinner. Feast on dry-aged pork, accompanied by a medley of kimchi and condiments such that no two mouthfuls end up tasting the same. Each cut of the pork, from the shoulder to ogyeopsal (five-layer pork belly) and jowl, is expertly grilled right before your eyes. Different pairings of meat and sauces, from barley ssamjang to spring onion kimchi, are served directly to your plate by the dedicated staff. Our favourite bite? Ogyeopsal dunked in an intense Jeju-style fish sauce that comes bubbling on the grill. For lunch, the main draw is Busan-style gukbap (pork and rice soup) that's hearty, comforting and sure to fill you up.

Time Out tip: Reservations are encouraged, though it wouldn't hurt to try your luck for walk-ins. Just be prepared to wait an hour or so, and the team will try to squeeze you in. 

What is it? This Spanish tapas bar is the product of Carlos Montobbio and Antonio Miscellaneo’s most recent partnership, located just a few doors down from La Bottega Enoteca.

Why we love it: Chef Carlos brings 30 of his favourite types of tapas to the menu, plucked from all over Spain. You’ll find all the classics like patatas bravas, Spanish octopus with paprika, and Jamon – a 36-month-aged one no less. There’s also the paella of the day and a unique list of premium tinned seafood, which is a quintessential Spanish delicacy. The drinks menu is plucked straight out of Barca as well, with red or white Sangria, Estrella Galicia beer and a must-have: cava (Spanish sparkling white wine).

Time Out tip: Check out the restaurant's new speakeasy, Gaudi. Yes, it's named after the iconic artist and architect, and serves up classics like espresso martinis and mojitos alongside a tight list of bar bites from the restaurant's main menu.

What is it? A cult-favourite seafood and zi char house in Singapore, serving up zi char classics and chilli crab – Singapore's contested national dish.

Why we love it: KEK manages the usual seafood fare with aplomb, but the brand is more well-known for its range of zi char dishes. One of its homemade specialties is the prawn roll, where crispy beancurd skin is wrapped around minced pork, carrots and prawns, with diced water chestnuts added for a sweet crunch. Other must-orders when you dine here are the moonlight hor fun and coffee pork ribs. 

Time Out tip: If you're there for the crab, be sure to pre-order in advance since it's typically sold out for the walk-in crowd.

What is it? A charming restaurant along Amoy Street which has built up quite a reputation as the place to enjoy Western plates with a Sichuan twist, and vice versa.

Why we love it: Inspired by the laidback teahouses and landscapes of Chengdu, the restaurant’s elegant, eclectic design remains untouched even close to a decade later, and its gorgeous skylight is still our favourite part of the space. Head Chef Eugene See switches things up in a refreshed menu which showcases creations that are lighter on the palate, to balance out the bold and robust flavours on the current menu.

Time Out tip: Birds of a Feather offers several sharing menus, with the latest being the An Yi sharing menu ($103 per person) for diners who want to experience the restaurant’s house specialties in one sitting. And if you’re around the area in the day, business lunch sets are priced reasonably at $33.90 while happy hour runs from noon to 7pm on weekdays with two cocktails going at $28.

What is it? Hayop, the fine-casual offshoot of the wildly popular Manam in Manila, is Singapore’s love letter to the Philippines.

Why we love it: Here's a place that will impress any Filipino friend – and their Lola too. Despite the fancier setting, you can still expect to run into all the usual suspects of Filipino cuisine – just dialled up a notch. Take the honest plate of House Crispy Sisig for a start, where chopped-up bits of pork jowl and cheek are mixed in a sizzling hot plate. Have this with jasmine rice as it’s usually enjoyed, but for a winning combination, order the stir-fried garlic rice instead. 

Time Out tip: Desserts are a must at Hayop, and if you’re spoilt for choice, you won’t go wrong with the Halo-halo. 

What is it? Rebel Chef Damian D’Silva's Rempapa is multicultural, serving up flavours from Chinese, Peranakan, Eurasian, Indian and Malay kitchens.

Why we love it: The all-day dining restaurant is open for brunch, dinner and bar nibbles. The restaurant is famously owned by MasterChef Singapore judge and chef Damian D’Silva, who champions his own unique brand of ‘Singapore heritage cuisine’ that blends traditions and flavours. Treat the fam to a hearty spread of babi pongteh ($30), Hakka fried pork ($20), Sri Lankan chicken curry with tomato chutney ($19), and babi tulang masak assam ($35). It’s all honest-to-goodness cooking here, with tons of dishes great for ladling over rice, just like how it’s done at home.

Time Out tip: Save space for desserts. You won’t want to miss Rempapa’s assorted kueh platter (from $8 for four pieces) — this changes based on the daily selection but might include favourites like kueh kosui and kueh bengkah.

What is it? The first local restaurant opened by Singapore-born chef Akmal Anuar, who heads award-winning joints in Dubai like 11 Woodfire and 3 Fils. 

Why we love it: Located in the heart of Kampong Gelam, the restaurant has a clear aim of bringing modern Malay cuisine closer to the Malay community in Singapore. In dishes like the ketoprak, Chef Akmal puts a twist on the traditional Indonesian salad made of tofu and bean sprouts, replacing the usual peanut sauce with Japanese sesame sauce and adding kombu. And with the batang pinang, he incorporates wagyu beef tenderloin, spicy petis, jicama and white truffle in a Malay rendition of beef carpaccio.

Time Out tip: Takeaways are equally welcome. Chef Akmal recommends the epok-epok – a Malay curry puff if you will – made with French puff pastry and stuffed with wagyu mince and potatoes. 

What is it? Hole-in-the-wall joint by chef-owner Peter Smit (previously from Underdog Inn) focusing on grilled seasonal small plates.

Why we love it: The restaurant shares the space with a bak chor mee stall in the day, but by night, it transforms into a buzzy joint packed with people. Here, Smit marries his mastery of whole-animal cooking and his love for the grill. The ever-evolving menu ranges from small to large plates depending on the produce available that day. Must-order snacks include the pig head nuggets with white anchovy, and the smoked mackerel, which sits atop layers of addictive fried chicken terrine.

Time Out tip: If you're indecisive, the Dirty Feast menu is a fuss-free option that takes you through the kitchen’s best in one dinner sitting. Check out the adjacent cocktail bar Dirty Sips too, for quality cocktails that are as unique as they are delish.

What is it? Premium nasi lemak that’s well worth the hefty price tag.

Why we love it: When a restaurant still draws in daily queues despite charging over $20 for a dish people typically pay $3 for, you know it's doing something right. The signature ayam goreng berempah nasi lemak at The Coconut Club is a faultless example of the classic Malay dish. Rice comes flavoured with coconut milk from a single plantation in Sabak Bernam, Malaysia, and the giant leg of organic chicken that crowns the dish is perfectly spiced and fried. The best part is the crispy rempah crumbs that are tossed over the rice for an added crunch.

Time Out tip: Don’t leave without trying the kueh sampler, featuring an assortment of Malay and Nonya kueh that are handmade fresh daily. 

What is it? Fat Prince by The Dandy Collection has been given a facelift, and in its place is now The Prince – showcasing the finest of Arabian hospitality and food.

Why we love it: At The Prince, you can expect Arabian cuisine with a contemporary twist and chock-full of hospitality and warmth. The karam menu is inspired by the Arabian concept of generosity, and the portions show it. You’ll start with a sharing mezze platter with nine sides, including cashew hummus and pumpkin walnut baba ganoush. The lobster shorbat addas follows as a hearty intermission, before the mains are rolled out – think sumac-crusted Mediterranean seabass, or a grand serving of Black Hog Tomahawk steak.

Time Out tip: Be sure to come hungry – we mean it when we say the portions are generous. The breads and dips are refillable, and while the Tomahawk and seabass are meant for two, they could easily feed three or more people.

What is it? The first Asian outpost of the celebrity chef-owned steakhouse.

Why we love it: You go to Cut for one reason: the steaks. Grilled over hardwood and charcoal, the hunks of beef come from a menagerie of sources. You've got USDA Prime from Illinois, Angus and wagyu from Australia, snow-aged Wagyu and many more to live out your meat lover’s dreams. Each type is further broken down into different cuts, ranging from rib-eyes to New York strips to bone-in fillet mignons ($88 to $300).

Time Out tip: No one is judging if you go traditional with the creamed spinach or the crispy tempura onion rings for sides, but it is the fried peewee potatoes that are to die for.

What is it? JB Ah Meng is a Bib Gourmand awardee, best known for its wok-kissed dishes and frequented by a handful of celebrity chefs.

Why we love it: The restaurant’s regulars include chefs Justin Quek (Justin Flavours of Asia), Andrew Walsh (Cure, Kee’s and Tilly’s), and Jason Tan (Corner House). Like them, the crowds keep coming back for its unbeatable zi char dishes like the san lou bee hoon (from $8). It appears simple enough, but the pancake-resembling seafood noodle dish is the joint’s star. Charred and crisp on the outside but soft on the inside, each strand of bee hoon is coated with a smoky wok hei.

Time Out tip: JB Ah Meng also does a killer rendition of white pepper crab (market price) – the dish is only mildly spicy and lets the natural sweetness of the crustacean shine.

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What is it? Old-school zi char restaurant along the Keong Saik dining enclave, which has seen multiple appearances on the Michelin Bib Gourmand Singapore Guide.

Why we love it: This zi char joint is loud, crowded and unrefined – just the way we like it. You’ll spot a glistening plate of prawn hor fun on almost every table. Unlike the typical hor fun, the sauce here is less starchy and has a soup-like consistency. Each spoonful delivers a rich prawn stock that’s umami-laden with a hint of heat from fresh red chillies. Make sure to order the bittergourd black bean sauce with fish – the black bean gravy drizzled over rice makes for a satisfying, savoury mouthful. 

Time Out tip: Other specialities include the claypot yong tau foo ($15.30) and poached Chinese spinach ($14) with century eggs and salted eggs.

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