Best restaurants in Singapore – where to eat for foodies!

Wondering where to eat in Singapore? We’ve rounded up our favourites and picked out some of the very best restaurants in Singapore for foodies! From Western food to Chinese dim sum, Indian and Japanese cuisine, this is your ultimate good food bucket list. Or how about rooftop restaurants with a view, perfect for a memorable date night in Singapore?

Best restaurants in Singapore

SanSara at Grand Copthorne Waterfront Hotel Singapore

SanSara, the North Indian restaurant at Robertson Quay, reopened last August with a refreshed look and a more expansive menu. First launched in 2023 as a tribute to the royal kitchens of Awadh, the restaurant takes its name from the Sanskrit word meaning “to flow”.

The updated SanSara draws from North India’s regal heartlands, including Uttar Pradesh, Punjab, Rajasthan, Haryana and Kashmir, while allowing room for modern interpretation. It has been recognised by Tatler Asia as one of Singapore’s best Indian restaurants.

The menu, led by Master Chef Pannalal Nath, reflects his 25 years working across India’s regional cuisines, balancing time-honoured techniques with lighter, more contemporary touches. Alongside classic North Indian staples are new seafood-forward dishes, such as scallops gently spiced with turmeric and ginger, mango-based fish curries, and richer preparations inspired by royal kitchens.

Familiar favourites remain part of the story. Signature dishes like Gosht Ki Galouti, known for its tender texture, and Sarson Ka Saag served with makai di roti remain, while smoked meats and slow-cooked gravies reference hunting feasts and ceremonial meals from India’s past. Beyond the main menu, SanSara also introduces seasonal food festival menus, a tiffin-style set for lunch and dinner, and a Sunday à la carte brunch – extending its North Indian repertoire across different dining moments.

Inspired by Mughal symmetry and the grandeur of the Taj Mahal, the interiors feature pale stone, brushed metals and soft arches to create a calm setting along the river.

A reworked bar programme completes the experience, with cocktails that reinterpret Indian ingredients through a global lens – from the cumin- and curry-leaf-inflected Hyderabad Jira Mojito to an Indian-whisky take on the Old Fashioned, and a bright, spiced-tea sour finished with calamansi.

Special offer for EL readers: Enjoy 30% off à la carte food items. Quote promo code “EXPATLIVING” at the time of booking. Valid until 31 May 2026.

Level 1, 392 Havelock Road
millenniumhotels.com/sansara

Katsuya

At first glance, Katsuya keeps things deliberately simple: a small room, counter-style seating and a clear focus on what’s happening in the kitchen. With just 14 seats, it’s an intimate setup by default, and one that places the craft of tonkatsu front and centre.

The restaurant is helmed by Singaporean chef Kervin, who runs Katsuya alongside his wife. After training locally, including at SHATEC, he went on to study in Tokyo, where he deepened his understanding of Japanese culinary traditions and the technical precision behind tonkatsu. That background informs the way the kitchen operates here, from ingredient selection to oil management and frying temperatures.

Much of the conversation around Katsuya centres on its attention to detail. Tonkatsu is treated as a discipline, with careful control over timing and heat to achieve a light, crisp panko crust and meat that stays moist inside. The open counter layout means diners have a clear view of this process, and the personal, low-key atmosphere often feels more like a workshop than a typical restaurant service.

Katsuya first opened in 2011, starting as a modest effort to bring a more focused approach to tonkatsu in Singapore. Over the years, that original intent has remained intact, mirroring its commitment to doing one thing properly. Rather than expanding rapidly or shifting concepts, the emphasis has stayed on gradual refinement and consistency.

Reservations are recommended due to the limited seating, and the space is occasionally used for small private events.

258 Tanjong Katong Road
9656 8183 | IG @katsuyasg

Shahi Maharani North Indian Restaurant

After more than 20 years in Raffles City, this family-run restaurant has settled into its role as a reliable address for North Indian cuisine. The dining room is formal and spacious, with a recent refresh to both the interiors and the menu. There’s a sense of occasion to the setting – polished wood, warm lighting, and a scale that suits group dinners. Perfect for meals where no one wants to commit to just one level of spice!

The menu reads like an Indian greatest-hits list, which is very much the point. This is a place for ordering widely: paneer and pulses for the vegetarians, kofta and kebabs for the meat lovers, plus rich gravies and tandoor breads. The tandoor plays a central role, turning out grilled meats and vegetables designed to be shared, passed around, and quietly negotiated over. Recent additions include starters like the Dahi Kebab ($22), alongside mains such as Malabari Prawn Curry ($42) and Chicken Chettinad ($36).

Traditional lassis are on hand if you want to keep things classic, while a revamped cocktail list adds Indian spice. Options like the Delhi Smash ($22) with mezcal and coriander, or the Rasam Mary ($22) with white rum, tomato juice and tamarind, feel designed for lingering over dinner.

Desserts stay traditional too, with the kulfi sampler platter ($24) offering a trio of the handcrafted treats – a practical way to try a few flavours instead of choosing just one.

#03–21B Raffles City, 252 North Bridge Road
6235 8840 | shahimaharani.com

Fat Cow

Fat Cow has been quietly doing its own thing along Orchard Boulevard since 2011, building its reputation around a very specific focus: Japanese wagyu. It’s not a broad Japanese menu – the attention stays firmly on beef, where it comes from, and how different cuts behave when treated in different ways.

Under Head Chef Shingo Iijima, wagyu is explored through a range of traditional preparations. The Wagyu Omakase ($238) offers a clear snapshot of that approach, moving through several expressions of A5 wagyu sourced from different prefectures. Beef appears grilled, sliced sashimi-style, simmered into a stew and finished thick-cut over charcoal, highlighting just how much variation exists within a single ingredient.

Fat Cow also offers Shiki Omakase, a newer concept rooted in kaiseki tradition that has become a core part of its daily dining experience, priced from $88 per person for lunch and from $98 for dinner. “Shiki” means the four seasons, and the menu reflects that, with sushi courses shaped by what is freshest and most in season.

There’s also an à la carte and lunch offering, with set lunches from $48 that include salad, chawanmushi, miso soup and dessert, and sake pairings handled by the in-house sommelier. Desserts range from warabi mochi with seasonal fruit and ice cream to Japanese shaved ice with miso cream and azuki, or a matcha lava cake with black sesame ice cream.

The dining room mirrors the food. Designed around a contemporary interpretation of Japanese wabi-sabi, the space favours natural materials, quiet restraint and focus.

Beyond the omakase, customised beef experiences are available too, with wagyu prepared via shabushabu, sukiyaki, hobayaki or sumibiyaki, depending on cut and preference.

#01-01/02 Camden Medical Centre, 1 Orchard Boulevard
6735 0308 | fatcow.com.sg

Kinki Restaurant + Bar

Perched on the Marina Bay waterfront at Customs House, Kinki Restaurant + Bar brings an urban edge to Japanese dining. Housed in a conserved 1960s building once used by Singapore Customs, the restaurant has been part of the local dining scene since 2010, carving out its own identity between tradition and irreverence.

Whether dining inside or heading straight to the rooftop for a drink, Kinki’s appeal lies as much in its atmosphere as its food – relaxed, slightly rebellious and shaped by its waterfront setting.

Inside, the interiors channel a distinctly urban edge. Graffiti-style artworks by local artists line the walls, paired with a muted colour palette that gives the space more in common with a creative hangout than a classic Japanese restaurant. Upstairs, the rooftop bar opens out to wide bay views and is a popular spot for sunset drinks, especially as the city lights begin to flicker on.

The menu centres on contemporary Japanese fare, reworked with bold flavours and playful combinations. Maki rolls are a strong feature, including the long-running ‘Rock and Roll’ selections. The AC/DC Dynamite roll, with tempura-fried seafood and sweet soy heat, remains a house signature, while the Cowabunga roll pairs seared wagyu with cream cheese and potato floss. The Unagi Claypot – once a chef’s special and now a permanent menu item – combines charred fried rice, chopped unagi and a house-made sauce.

Cocktails blend classic techniques with Asian ingredients. The Geisha in Disguise ($25) combines gin with blackberry and blackcurrant, topped with a yoghurt foam that adds a contrast of tartness and creaminess. Meanwhile, Ms Nonis ($21) takes a more savoury approach, mixing Kinki’s private-label sake with pickled ginger, nori and Supasawa for a bright, umami-laced drink.

#02-02 Customs House, 70 Collyer Quay
kinki.com.sg | IG @kinkibar

Bedrock Bar & Grill

Tucked away in Orchard, Bedrock Bar & Grill has been a heavyweight in Singapore’s steakhouse scene since 2008. Over the years, it has built a reputation around smoky steaks and doing the fundamentals well.

At the centre of the restaurant is its signature applewood fire grill, where a curated selection of premium cuts and meats are prepared. Large-format steaks are a hallmark here, making it a natural choice for sharing. The Tomahawk Steak remains a standout, along with classics like Double Cut Dry-Aged Porterhouse, Bedrock Pepper Steak, Japanese Aged Full Blood Wagyu, and USDA Prime Ribeye. All steaks are served with a choice of Bedrock’s specialty red wine sauce, chilli oil, classic béarnaise or wholegrain whisky mustard.

Beyond the grill, the supporting cast includes starters such as Roasted Bone Marrow or Thick Cut Bacon, while sides like the well-known Bedrock Mac ’n’ Cheese have become fixtures in their own right – rich, indulgent and designed to be passed around the table. Desserts continue the sense of theatre, with the flambéed Bombe Alaska providing an impressive finale for celebratory meals.

A full-service whisky bar showcases an extensive selection of single malts, alongside classic cocktails such as a Whisky Sour or Old Fashioned. With its warm, intimate interiors and confident approach to steakhouse dining, Bedrock Bar & Grill works just as well for milestone celebrations as it does for a long dinner centred on good steak and good company.

One more thing: From March 2026, Bedrock Bar & Grill is introducing a new Steak Frites Luncheon menu. Available Monday to Thursday from 12pm to 3pm, this weekday offering features a choice of premium steak cuts served with black pepper sauce and Café de Paris butter, alongside bottomless fries and grilled baby gem salad.

#01-05 Pan Pacific Serviced Suites Orchard, 96 Somerset Road
bedrock.com.sg

Bedrock Origin at Oasia Resort Sentosa

Set within Oasia Resort Sentosa, Bedrock Origin offers a coastal counterpart to its city-based sibling, Bedrock Bar & Grill. While fire and dry ageing remain central to the concept, the Sentosa location brings a stronger focus on seafood to the brand’s steakhouse roots.

Interiors are bright and airy, with natural light, earthy textures and views that open out towards greenery and the island surroundings.

Food here centres on produce and technique. Alongside well-executed steaks –including classic cuts such as ribeye and striploin – cooked over the signature applewood fire grill, Bedrock Origin places a clear emphasis on seafood. For instance, you’ll find dry-aged fish dishes such as Aged Barramundi Tail, and Turbot on the Bone.

Appetisers and sides range from Kingfish Sashimi and King Crab Cake, to the restaurant’s crowd favourite Bedrock Mac ’n’ Cheese. There are also plant-based options, reflecting the resort’s wellness-oriented setting.

Explore an extensive wine list spanning classic and lesser-seen labels, with an extensive by-the-glass selection available. Beyond the wine list are whiskies, spritzers and cocktails, from a Bedrock Highball to a Double Oaked Old Fashioned.

One more thing: For a relaxed yet refined lunch on the island, the restaurant also offers a curated Set Lunch. The menu features both land and sea options, including Woodfire Grilled Tenderloin, Woodfire Grilled Ribeye Steak and Baked Barramundi Fillet.

#01-02 Oasia Resort Sentosa Hotel, 23 Beach View Palawan Ridge
bedrock.com.sg

Hai Tien Lo at Pan Pacific Singapore

Hai Tien Lo at Pan Pacific Singapore enters a new phase with the appointment of Chef Edden Yap as Executive Chinese Chef. With nearly three decades in award-winning kitchens worldwide, Hai Tien Lo’s Executive Chinese Chef Edden Yap brings a perspective shaped by traditional culinary foundations and luxury hotel dining, enriching one of Singapore’s longest-established Cantonese restaurants.

Originally from Kuala Lumpur, Chef Edden began his career at the age of 15, working in hawker stalls before training under a Hong Kong master chef, where he built a strong foundation in classic Cantonese techniques. Precision knife work, careful steaming and respect for premium ingredients remain central to his approach today. His career has since taken him across Asia and the Middle East, including senior roles at Chinese restaurants in Macau, Nanjing and Dubai, many of them recognised by regional dining guides.

Chef Edden’s cooking philosophy is closely tied to memory and familiarity. He speaks about recreating the comfort of home-cooked meals, drawing inspiration from wet market visits and the everyday food culture he grew up with. This mindset also shapes kitchen practices, with an emphasis on in-house preparation, from fish stocks and dim sum to in-house butcher meats and the thoughtful use of trimmings. Local sourcing also plays a role, with ingredients such as locally farmed Soon Hock (marble goby) featured on the menu.

Signature creations such as Deep-fried Ibérico Pork Spareribs, served in a creamy sauce with shredded lime, and Stewed Japanese Rice Vermicelli with Pan-Fried Lobster Meat and Scallop, which comes in a house-made sour tomato broth, showcase his creative range. Meanwhile, longstanding favourites – including Braised South African Fresh Abalone and Sea Cucumber, and Double-Boiled Dendrobium Chicken Soup – remain timeless signatures at Hai Tien Lo.

Level 3, 7 Raffles Boulevard, Marina Square
panpacific.com/en/hotels-and-resorts/pp-marina/dining/hai-tien-lo.html

The Ritz Lounge at The Ritz-Carlton, Millenia Singapore

Located in the East Wing of The Ritz-Carlton, Millenia Singapore, this recently reimagined all-day dining destination offers breakfast classics, seasonal themed afternoon tea, and lunch and dinner set menus.

The setting is contemporary and light-filled, with a mother-of-pearl skylight, three chandeliers, blue herringbone walls and a layout that feels closer to a private residence than a formal hotel restaurant. The hotel is also connected via a covered sky bridge to Marina Square, with access to shopping nearby.

Dine from the à la carte menu or select light bites from four dedicated vitrines showcasing artisanal chocolates, miniature cakes, antipasti, caviar and cheeses. Served daily from 11.30am to 10.30pm, it’s perfect for grazing, sharing or ordering a few favourites to the table.

7 Raffles Avenue, Marina Bay
6434 5288 | rc.sinrz.theritzlounge@ritzcarlton.com
ritzcarlton.com/en/hotels/sinrz-the-ritz-carlton-millenia-singapore/dining/

Acqua e Farina @ Keong Saik

After nearly a decade at The Rail Mall, Acqua e Farina (meaning “water and flour” in Italian) opened its second restaurant along Keong Saik Road last year, bringing its familiar blend of Northern and Southern Italian cooking to a new neighbourhood.

First established in 2016, the restaurant is led by chefs Antonio Manetto, from near Naples, and Roberto Galbiati, from Milan, who present a hearty menu of authentic Italian dishes. There are “nonna’s recipes” and also their own inspired creations, all featuring the best of Northern and Southern Italian produce and flavours. Northern Italian influences show up in creamy risottos, slow-cooked sauces and rich cheeses, while Southern Italy brings seafood, tomatoes and brighter Mediterranean flavours into the mix.

Handmade pastas, risottos and pizzas remain central, with an emphasis on Italian imports where it matters most, from flour and rice to selected cheeses and cured meats. Pasta dishes range from classic tomato-based recipes to more unusual combinations. The pizza dough, meanwhile, is fermented for 36 hours, and forms the base of both traditional and less familiar styles, including the twice-cooked Neapolitan Montanara.

The new space is compact and relaxed, seating just under 50 indoors, with a small alfresco area out front. Designed by Italian architect Samuele Martelli, the interiors reference everyday elements found across Italy – terracotta tiles, pale plaster walls and green shutters.

Dessert fans can tuck into gelati, Affogato al Caffè or a dessert platter comprising mini portions of crème brûlée, lava cake, panna cotta and tiramisù. For drinks, enjoy a Capri Summer or try the Spumonsky, a distinctive cocktail of Japanese origins created with Italian liqueurs.

Special offer for EL readers: Enjoy 15% off lunch from Tuesday to Saturday, and 10% off dinner from Tuesday to Thursday and on Sundays – with the same savings extended when you’re dining with family. The offer is valid until 30 June 2026; simply show the Expat Living article when you visit. Do note that it can’t be combined with other promotions, including set lunch deals or free corkage.

35A Keong Saik Road
acquaefarina.com.sg

More restaurants in Singapore

Contemporary Asian cuisine: Quenino by Victor Liong

Located on Level 4 of stunning lifestyle hotel Artyzen Singapore, Quenino by Victor Liong is quickly gaining attention for its inventive culinary approach. This contemporary Asian restaurant is a dynamic addition to Singapore’s foodie landscape.

Chef Victor brings his multicultural background to life at Quenino, fusing his Sydney upbringing with his BruneiMalaysian roots. The result? A harmonious blend of flavours that celebrate the region’s diverse culinary heritage.

Joining him is Chef Sujatha, affectionately known as Chef Su. A Singaporean with Chinese-Indian heritage, she is known for infusing classic Asian tastes with bold spices and innovative techniques.

The name “Quenino” means “little one” in Malaccan Creole Portuguese, reflecting the degustation-style lunch and dinner menus, which offer a selection of tasting plates. There’s optional wine pairing for that elevated touch, too.

Downstairs on Level 1, you’ll find Café Quenino, a laid-back spot serving up comforting breakfasts, hearty mains for lunch and turning into a lively cocktail bar by night – your go-to from dawn to dusk!

Finally, don’t miss the Roof Garden. This hidden gem with panoramic views of West Orchard Road and the lush Bukit Timah Nature Reserve is the perfect retreat for bar bites and signature cocktails crafted by expert mixologists.

Artyzen Singapore, 9 Cuscaden Road, Level 4
6363 6000 | quenino.com

Keyaki Japanese Restaurant at Pan Pacific Singapore

Step into Keyaki and be transported to the heart of Japan. Inspired by the minka, a traditional Japanese house, the entrance leads you through a sheltered walkway with a Kyoto-inspired garden, Shoji-style screens, traditional stone lanterns and koi pond.

At the sushi, sashimi and teppanyaki bar, master chefs work their magic, crafting dishes with seasonal ingredients flown straight from Japan. Leading the culinary team is Keyaki’s new Executive Chef of Japanese Cuisine, Teruya Noriyoshi, whose impressive resume includes nearly 30 years in prestigious global kitchens, including launching Nobu in San Diego and London. Chef Teruya blends tradition with creative Western influences, reimagining classic flavours into innovative, elevated creations. With his global fine-dining expertise and passion for Japanese culinary arts, diners are in for an unforgettable experience.

A highlight on the menu is the Omakase lunch and dinner. This popular Japanese culinary concept sees guests leave the choice of food in the hands of the chef as they’re presented with a selection of appetisers, sashimi, sushi, tempura and more.

And, if you’re here on a weekend afternoon (11.30am to 2.30pm), try the signature seven-course, kaiseki-style weekend brunch,

Tip: For special celebrations, consider booking a private dining area or the adjacent Garden Pavilion.

Level 4 Pan Pacific Singapore 7 Raffles Boulevard
6826 8240 | panpacific.com/singapore

Fireplace by Bedrock for open-fire grilling

Located in Holland Village, Fireplace by Bedrock is part of the Bedrock group and shares the same passion for quality steaks. Established in 2008, it focuses on open-fire grilling to bring out the natural flavours of its ingredients. The relaxed and friendly atmosphere is also a feature.

As you enter, you’ll see a display of premium meats and seafood. Chefs work their magic in the open kitchen, cooking over a wood-fire grill. Start with appetisers like Bone Marrow Toast on house-made brioche, then enjoy mains like Dirty Duck (Irish duck marinated with Sichuan peppercorn, cumin, and coriander) and 6-Hours Wood-Fired Crispy Pork Belly. And no meal here is complete without a serve Truffle Mac N’ Cheese!

For dessert, try the Lemon Pound Cake – it’s grilled over an open fire for a buttery finish! Also great is the Spice Rum Pineapple, flamed and served with rum and raisin ice cream.

#03-27/28 One Holland Village, 7 Holland Village Way
6589 8760 | fireplace.sg

Ginkyō by Kinki for creative makis and Japanese-inspired small plates 

This Japanese bistro in One Holland Village is shaking up Singapore’s Japanese dining scene with a bold, playful take on tradition. Inspired by Tokyo’s Icho Matsuri (Ginkgo Festival), Ginkyō by Kinki brings a festive spirit to every meal – no special occasion needed.

Sister restaurant to Kinki Restaurant + Bar, Ginkyō blends authentic Japanese flavours with global influences. Think fresh sashimi straight from Tokyo’s Toyosu Market, Japanese-inspired small plates and creative makis. One highlight is the Kimchi Onigiri Arancini, a fusion of gooey cheese, kimchi rice and gorgonzola. And don’t miss the Ginkyō Crispies – crispy rice topped with bites of uni, caviar, and foie gras.

For heartier appetites, try the Okonomi-Rosti. This spin on okonomiyaki includes shredded potatoes, scallops and bacon. Pair it with Ginkyō’s inventive cocktails, like the Kyoto Sour, featuring sake, pickled ginger and a seaweed garnish.

Designed as a social dining space, Ginkyō is as much about the atmosphere as it is about the food. With Japanese festival-inspired décor, a chic alfresco bar and a buzzing, laid-back energy, it’s the perfect spot for date nights or casual catch-ups.

#03-01-04 One Holland Village, 7 Holland Village Way
9337 7451 | ginkyo.sg

More top restaurants in Singapore

Top restaurants for steaks in Singapore: Wolfgang’s Steakhouse

The famous Wolfgang’s Steakhouse is a beautiful restaurant in Singapore, with solid walnut floors and a gorgeous mahogany bar shining under the chandeliers. There’s a warm buzz around the place. If you’re a steak-lover looking for where to eat in Singapore, this is a top option.

The menu mixes fresh seafood and meat dishes with tasty, crunchy salads. The staff are knowledgeable and know exactly how to advise on the ordering – a good thing, as portions are very generous! Must-tries include the seafood platter, with super fresh baby lobster, lump crab and giant shrimp served with a spicy cocktail sauce. Or, for something light and fresh, go for the Beverly Hills chopped salad. A fresh mix of avocado, carrots, corn and greens such as fresh baby spinach and romaine lettuce is very finely chopped and tossed with a light sprinkle of feta cheese.

Wolfgang’s is famed for its USDA Prime 28-day dry-aged steak. One very popular option is the Porterhouse Steak for Two option. For sides, keep it simple with the German potatoes along with a portion of creamed spinach ($17), which is always hard to resist.

Still got room for dessert? Try the crème brûlée and chocolate lava cake. There’s also an extensive wine cellar with New and Old World wines carefully selected for their flavour pairing. Wolfgang’s Steakhouse is also one of the best restaurants for special occasions.

#02-01 InterContinental Singapore Robertson Quay, 1 Nanson Road
6887 5885 | wolfgangssteakhouse.sg

Best restaurant in Singapore for Middle Eastern cuisine: Shabestan

Middle Eastern cuisine is growing in popularity in Singapore. However, there’s one award-winning restaurant in the heart of Robertson Quay that’s been leading the way for over a decade. With a focus on authentic Persian dishes, Shabestan has earned a stellar reputation for its delectable Middle Eastern food deeply rooted in the cultural heritage of Iran.

Led by executive chef Hany, the kitchen uses premium halal produce and pairs it with centuries-old cooking techniques, fine herbs and spices. Traditional ingredients also feature, including saffron, pomegranates and prunes.

Four ways to bring the soulful flavours of Persia to your plate on your next visit to Shabestan:

1. Middle Eastern mezze platter. Start your feast with a selection of small plates featuring traditional Persian delights, from creamy hummus and muhammara, to falafel and dolma.
2. Signature charcoal grilled kebabs. Kebabs are a hallmark of Middle Eastern cuisine. At Shabestan, the chicken and lamb kubideh kebabs are marinated in an exquisite blend of spices and charcoal grilled to perfection.
3. Hearty Persian rice and stews. Slow-cooked concoctions of tender meats are a staple of Persian cuisine. Wonderful examples at Shabestan include Ghormeh Sabzi – fresh lamb cooked with red beans and sundried lime – and Koresh-E-Fesenjan, an iconic Persian stew with braised duck or chicken in a walnut and pomegranate sauce, are magnificent examples.
4. Persian pastries. No Middle Eastern feast is complete without dessert! Baklava, with its delicate layers of filo pastry and sweet nutty filling, is a true indulgence. Other must-try sweets are Kunafe and Faludeh Shirazi.

#01-13 The Pier @ Robertson, 80 Mohamed Sultan Road
6836 1270 | shabestan.sg

Restaurants with a view in Singapore – Ellenborough Market Café

For one of the best tables in Clarke Quay, head to Paradox Singapore Merchant Court. Set along the banks of the Singapore River, the urban resort’s Ellenborough Market Café specialises in magnificent buffet spreads, soulful Peranakan set lunches and international favourites.

The restaurant setting is stunning with high ceilings and a soothing scheme of aqua, shimmery grey and white inspired by views of the the Singapore River. Guests can expect a delicious fusion of Chinese, Malay and Indonesian influences, aromatic spices and classic dishes such as Ayam Buah Keluak, braised chicken in tamarind gravy, and Babi Pongteh, a hearty and aromatic stew of tender pork and fermented soya beans. Durian Pengat, with its smooth and velvety texture, is a must-try traditional dessert.

The high-tea buffet with a Peranakan touch is a standout way to while away an afternoon. Over waterfront views, guests can feast on seafood on ice, dim sum, congee, indulgent local desserts and so much more. For an extra special dining experience, try the dinner buffet. This impressive spread includes a boutique salad bar, free-flow Hyogo oysters, baby lobster, tiger prawns, mussels and more.

20 Merchant Road
6239 1848 | paradoxhotels.com

This article first appeared in the February 2026 Expat Living magazine. You can buy the latest issue or an annual subscription or read the digital version free now.

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Enjoying this feature on where to eat in Singapore? Visit our Wine & Dine section for more ideas and inspiration, from stylish rooftop restaurants with a view to quirky gems across Singapore.