New Restaurants, bars and cafes in Singapore
Wondering where to eat in Singapore? Every month we bring you the scoop on what’s hot and buzzing across town – from the latest brunch spot to new menus at old favourites, as well as new restaurants and bars. Chinese and Japanese cuisine, divine chocolate desserts, and a new contemporary Asian restaurant are on the platter this July!
Nanyang-style cuisine at Restaurant Ibid
MasterChef Asia winner Woo Wai Leong’s first eatery, Restaurant Ibid, is now open for business. The cosy 54-seater boasts a simple aesthetic of light wood and grey with an old school Chinese charm – think wood cabinets resembling traditional Chinese medicinal cabinets – which sits well with Chef Wai Leong’s unique Nanyang-style, East-meets-West creations. Open for dinner only, Restaurant Ibid offers three options: four courses ($78), six courses ($88) and eight courses ($118).
The first order for the night is the spring onion shao bing. A nod to the everyday Chinese bun, this complimentary snack features a yeasted dough stuffed with mozzarella cheese, black pepper, spring onions and sesame sauce, then served with a side of yeasted butter and laksa leaf. It’s an impeccable interpretation of the classic shao bing – amped up with an addictive umami hit. Other highlights on the six-course menu include lamb tartare with garlic yogurt and Sichuan cumin spice mix, as well as lotus rice with mushroom, foie gras and preserved liver sausage, which turned out to be a unanimous favourite at our table.
New omakase menu at Kappo Shunsui
If you’re looking for an exclusive Japanese restaurant that’s off-the-radar, check out Kappo Shunsui, a hidden gem tucked in Cuppage Plaza. With just 19 seats available, the restaurant and sake spot purveys a kaiseki-style (traditional Japanese multi-course dinner) private dining experience where everything is thoughtfully choreographed. You can only gain access by a biometric scanner, so all VIPs will need to have their fingerprints registered for entry – how secretive!
Fresh off the press are two omakase menus by new executive chef Nishi Nobuhiro: the nine-course Shun menu ($250 per person) and the eight-course Mizu menu ($150 per person). As 99 percent of the ingredients are imported from Japan, the dishes are highly dependent on seasonal produce and so are ever-changing. Look forward to a mix of premium seafood, rich cuts of meat and fresh vegetables. An unforgettable signature we had was the A4 Kagoshima Wagyu claypot rice, where Chef Nishi torches a generous portion of raw wagyu on top of rice. Japanese corn pudding, a simple yet satisfying dessert, also made for a notable end to the indulgent meal.
Chocolate heaven at The Dark Gallery
The Dark Gallery recently launched its flagship store at Takashimaya. At this café and chocolate boutique, you can expect an expanded menu including pour-over coffees and chocolate drinks made by an exclusive Mod-Bar pour-over and steam system that allows for the best extraction of coffee grounds. Only available at the Takashimaya outlet is the Four Senses of Chocolate ($10 each), which includes four yummy chocolate drinks (hot or cold) to suit different tastes: Sucré, Savoury, Spice and Sangria. Besides the popular Frozen S’mores ($8), other must-tries are the dark chocolate and white chocolate croissants ($3.50 each). Freshly baked daily, they are deliciously flaky and buttery.
Another top hit is the soft and fluffy chocolate soufflé ($15). Paired with a scoop of vanilla ice cream, this dessert is made with 66 percent dark chocolate and a hint of espresso coffee powder. Before leaving, head to the counter and browse single origin chocolate tablets, bonbons, pralines and cakes, or grab a scoop of ice cream to go! As this is a cosy space, note that they do not take any reservations.
Contemporary European fare at The Spot
Whether you’re having a business lunch or a catch-up sesh with the girlfriends, this newly opened CBD joint suits both occasions. Helmed by Executive Chef Lee Boon Seng (formerly of Osia and Curate), the food offerings here are largely modern European with an Asian slant. For lunch, choose between the two ($30), three ($38) or five courses ($68), depending on whether you’re able to withstand the post-lunch food coma (or not). If you’re feeling extra hungry, we recommend the five-course lunch, which gets you two appetisers, one main and two desserts. Highlights include the pan-fried red snapper, a gorgeous combination of crispy skin, tender flesh and a flavourful green curry emulsion, and the licorice ice-cream – caramelised candied parsnip, malt molasses, coffee crumble – an interesting dessert that happens to be the chef’s fave.
Meat lovers will enjoy the beef short ribs ($40) paired with a sweet and savoury mix of Java Long pepper sauce, aerated porridge and pickled oyster mushroom. Australian beef short ribs are first seasoned and pan-seared until golden brown, then marinated overnight with Japanese soy sauce, white sugar, butter and garlic before being cooked sous-vide-style in the marinade at 60 degrees celsius for 40 to 48 hours. Before serving, the short ribs are grilled. This tedious process renders a beautiful outcome: a super flavourful crust that envelopes tender and juicy meat!
Classy Chinese cuisine at Yellow Pot
The newly opened Yellow Pot’s elegant black, gold and yellow interior makes for a perfect night out. With a focus on sustainable and authentic ingredients, this restaurant offers a delightful selection of Chinese cuisine, from appetisers and soups to tasty roast meats and seafood. The new dining spot is also known for their extensive drink menu (cocktails, Chinese tea and more) so be sure to order one (or a couple!) to accompany your meal. For something unique, we recommend starting with the refreshing chilled organic vine-ripened tomatoes ($8) infused with preserved Li Hing plum. Another tasty starter would be the tender seared pork cheek ($12). Served in a generous portion and paired with plum sauce, the roast duck (half: $32) features crispy skin and tender meat – definitely a must-try! There’s also the wok-seared organic grass-fed beef tenderloin ($36) that comes with Tellicherry peppercorn sauce and crispy garlic, and the light and tender steamed Kühlbarra barramundi ($22) paired with tasty ginger-scallion pesto.
For your greens, there are a couple of options, including the braised white cabbage ($12) with conpoy and wolfberries in Shaoxing wine. If you’re still feeling peckish, add on the Yangzhou fried rice ($18) or stir-fried mee sua ($18) with tiger prawns and Hokkaido scallops. End the night with sweet treats including house-made ice-cream and sorbets ($5 per scoop), mango sago ($8) and lemongrass & calamansi jelly ($8).
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