New Restaurants

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Osteria Da Su
A Korean-Italian restaurant on Telok Ayer Street, Osteria Da Su is an osteria built around the concept of authentic “Italian with a Korean Soul” — rooted in real Italian technique and craft, with Korean flavours woven in as an accent rather than a fusion. The menu specialises in handmade artisanal pasta, alongside Italian mains, small plates and desserts, all served in a warm, osteria-style setting. The restaurant is helmed by Chef Suji Park, who brings close to two decades of culinary experience across Korea and Italy, including three years at three-Michelin-starred Da Vittorio in Bergamo and nearly five years on the opening team of Gucci Osteria in Seoul. [Read more here for our full review]
Address: 163 Telok Ayer Street, Singapore 068616

Hando
Located at 28 Cavan Road, Hando is a new modern izakaya restaurant from The Well Group, whose portfolio spans omakase restaurant Sushi Takahashi, wellness café the Ritual, pet-friendly café Well Collective and more. The kitchen is led by Chef-Partner Jack Chang, who has 20 years of culinary experience. Expect made-to-order handrolls passed straight from hand to hand, meant to be eaten in ten seconds while the nori still crackles (from S$9). Handrolls aside, there are also binchotan-fired skewers, sashimi and izakaya plates, along with beverages like sake, highballs, ice-cold beer and house-made umeshu. Lunch sets from S$24. [Read more here for our full review]
Address: 28 Cavan Road, Singapore 209855

Woodsmen By Cut Butchery
Mention Thomson Plaza and my impression is a yesteryear shopping mall which has a small revitalisation all thanks to Upper Thomson MRT Station on the Thomson-East-Coast Line. Therefore, it is quite surprising to find out that a modern dining concept has opened on level three of Thomson Plaza, Woodsmen by Cut Butchery, which is a new wood-fired concept that is very popular since it opened. It is also Singapore’s first woodfire butcher-to-table concept where the space is designed as a modern butcher shop at the front, while the restaurant is located at the back. The idea is simple – head to the butchery counters, pick your desired slab of chilled meat or fresh seafood from the aquarium, and let the chef do the cooking should you wish to dine-in. The best part? There is no cooking fees or service charge. [Read more here for our full review]
Address: 301 Upper Thomson Road, #03-52/53 Thomson Plaza, Singapore 574408

Tanica
Located at The Singapore Edition is a new dining concept. Meet Tanica, the hotel’s new flagship restaurant which replaces Fysh. There is no change to the grandeur of the botanical themed interior where the Modern Asian restaurant focuses on the flavours of the region where dishes are shaped by the interplay of herbs, spices, technique, and fire. Sharing sits at the heart of the Modern Asian menu, while its culinary philosophy focuses on regional sourcing, seasonality, and responsible use of ingredients. If you work in the vicinity, there is a weekday set lunch from S$48++. As for dinner, it is an ala carte menu format where dishes are designed around snacks, starters, mains, sides and dessert. [Read more here for our full review]
Address: 38 Cuscaden Road, The Singapore Edition, Level 1, Singapore 249731

Nekobushi Udon
Located in Orchard Plaza is a new bespoke Japanese Udon restaurant, Nekobushi Udon. It occupies the space of what was previously Yet To Name Ramen, and is the brainchild of Leon Chua, Hoe Lon, and Chef Koki Miyoshi (of izakaya Hearth). It is literally a hole-in-the-wall space reminiscent of those you can find in Japan, where seating is extremely limited with just ten counter seats and two small tables. A concise menu of just two udon options – Kitsune and Gyu udon. The udon texture itself is thin and flat-cut, unlike the usual thick noodles texture. The dashi is prepared from four types of fish – bonito, sardine, mackerel and flying fish — along with kombu. [Read more here for our full review]
Address: 150 Orchard Road, #01-36, Orchard Plaza, Singapore 238841

Maison Yoshoku
A new dining concept in Raffles City Shopping Centre, Maison Yoshoku (Yoshoku literally translate to “Western food” in Japanese) is the newest modern Japanese-Western restaurant by Surrey Hills Group located on level three right beside Bon Broth. It touts itself as Singapore’s first floating dessert bar and a first-of-its-kind Hitsumabushi experience featuring eight mains, each enjoyed four ways. The menu is split into customizable Hitsumabushi-style lunch sets, contemporary Yoshoku dinner plates, and Singapore’s very first Floating Dessert Omakase. [Read more here for our full review]
Address: 252 North Bridge Road, #03-43, Raffles City Shopping Centre, Singapore 179103

Buzzing Restaurants

Restaurant JAG’s New Autumn Menu
Back at one of the most vegetable-forward restaurant in Singapore, where I always learn so much after a meal at Restaurant JAG, which has deservedly retained its One Michelin Star under Executive Chef Laurence Tan at the MICHELIN Guide Singapore 2026, while General Manager Maryjoy Lim received the MICHELIN Guide Service Award. We had their New Autumn Menu, where each vegetable in each course is paired with a protein. Some of the standouts for us include the Cameron Highland kuri squash along with iberico pork for mains, Saint Aubin carrot along with Kanagawa alfonsino and the dessert of Western Cape clementine with Fukuoka persimmon!
Address: 41 Robertson Quay, #02-02 STPI, Singapore 238236

Crab Season Lands on Cherry Garden by Chef Fei’s Autumn Menu
It’s crab season at Cherry Garden by Chef Fei, the newly minted One Michelin Star Chinese restaurant in Singapore this year. We are back for their new menu where autumn takes centre stage at with a seasonal menu that puts crab in the spotlight. Think hairy crab, Matsuba crab and plenty of rich crab roe, presented through Chef Fei’s refined Cantonese cooking. The six-course experience is priced at S$288++ per person and runs until 30 November 2026. One of the most luxurious combinations for us is the Braised Imperial Bird’s Nest with Crab Roe and Jade Melon, followed by XO Sauce Stir-fried Matsuba Crab, where the sweetness of the crab takes on the richer flavours of Cantonese-style XO sauce. Another highlight for us is the Crab Roe Xiao Long Bao, filled with rich broth and there is a technique to fully enjoy this according to Chef Fei: gently lift, take a small bite, then sip the broth before tucking in.
Address: 5 Raffles Avenue, Mandarin Oriental Singapore, Floor 5, Singapore 039797

Peach Blossoms Reopened With New Menu & Refreshed Interior
The acclaimed Chinese restaurant at PARKROYAL COLLECTION, Marina Bay has reopened after a period of renovations, and I must say the flavours in the new menu are bolder than before. Fine Chinese cuisine shaped by Singapore’s culinary heritage, so you can find influences of Teochew, Hokkien, Hakka, Cantonese and Hainanese in the dishes by Executive Chef Edward Chong. For new a la carte highlights, the Bak Kut Teh Inspired Buddha Jumps Over the Wall (S$98) is a must try. The Crisp Air Roll (S$88) is filled with Spanish Mackerel, Hairy Gourd and served with a tin of Kaluga Queen Caviar marinated with ginger. Think of it as an elevated otak-otak dish, superb. A dish inspired by Hainanese curry rice, the Home Style Braised Marble Goby (S$228) is poured with Aromatic Curry Sauce and is delicious. The result is a tender curry fish meat dish, best to go with the Wok-fried Pearl Rice (S$58) with Roasted Pork Belly & Luhe Mustard Greens.
Address: 6 Raffles Boulevard, Level 5 PARKROYAL COLLECTION, Marina Bay, Singapore 039594

Shisen Hanten Has A New Cooking Demo Dining Experience
Cook and dine at a Michelin starred restaurant in Singapore? I recently had such an experience at Shisen Hanten! Conducted by Executive Sous Chef Ling Hayashi, you can expect live cooking demonstrations of two signature dishes — Stir-fried Prawns with Chilli Sauce and Chen’s Mapo Tofu — together with recipe cards to recreate these dishes at home. Another highlight is a hands-on Dim Sum-making session (yes, I wrapped our own Siew Mai and ate our masterpieces). The next part of the experience is then a specially curated 7-course tasting menu featuring the restaurant’s hallmark creations such as their foie gras chawanmushi and mapo tofu.
Address: 333 Orchard Road, Level 35 Hilton Singapore Orchard, Singapore 238867

Marymount Bakehouse Second Outlet At Upper Thomson
If you love your bakes like us, you would probably have learnt that Marymount Bakehouse has opened their newest outlet at Upper Thomson last month. Occupying a corner shophouse space just steps away from Upper Thomson MRT exit on the Thomson-East Coast Line (TEL), this is the bakery café second outlet after their Farrer Park space, and it is a much more spacious outlet with a wider menu as well. The new outlet features a sourdough-centered menu that includes handmade sourdough pastas, pies, focaccias, loaves and sourdough-crusted proteins along with expanded brunch offerings and seasonal specials. [Read more here for our full review]
Address: 9 Thomson Ridge, Singapore 574637

New Menu At La Bottega Enoteca
Chef-owner Antonio Miscellaneo brought his restaurant’s biggest menu refresh yet which includes “Antonio’s Nightmare”, his playful take on the infamous Hawaiian pizza. Chef Antonio’s version skips the tomato entirely, layering pineapple in three ways – carpaccio, caramelised and dehydrated with Fiordilatte and premium Gran Biscotto cooked ham. The result is a sweet-savoury combination. Other new inventive Newpolitan pizzas include the likes of New Age Calabrese ($30 half / $52 whole) – house-made Calabrian salami, ‘nduja honey, burrata and basil; Crispy Woods ($26 half / $45 whole) – roasted oyster and button mushrooms, hay, Robiola, Parmigiano Reggiano and parsley oil; and more. Beyond pizza, the refreshed menu introduces new homemade pastas, including Rigatoni Ai Carciofi, Rigatoni Guanciale Funghi and Paccheri Gamberi E Limone, alongside a new selection of zero-alcohol beverages such as Vin Bruleé, Aperitivo Spritz and Aperitivo Sunrise. Desserts also get a refresh, with Table Served Tiramisu, Croccante Alle Pere and the return of Antonio’s artisanal Gelato Ai Pinoli.
Address: 346 Joo Chiat Road, Singapore 427596

Sospiri’s Refreshed A La Carte Menu
Sospiri, the Southern Italian restaurant and rooftop bar by the ilLido Group has refreshed its à la carte menu, introducing new seasonal creations alongside reimagined favourites spanning antipasti, homemade pastas and mains. Among the new additions, highlights include the Insalata di Granchio, Crostini al Tartufo with black truffle crostini and Tropea onions, Cuscinetti al Capriolo with homemade venison ravioli in a sage sugo and castelmagno fonduta and of course, save room for dessert with Sospiri favourites including the Soufflé al Limone.
Address: IOI Central Boulevard Towers, 2 Central Boulevard, #07-02, 018916

BOMUL Samgyetang Opens Second Outlet At Scotts Square
Known for its long, snaking queues at CHIJMES, BOMUL Samgyetang has opened its second outlet at Scotts Square. Beyond its signature nourishing samgyetang, the new outlet introduces an expanded range of dishes exclusive to Scotts Square, including a rare “deconstructed” Northern Korean style Samgyetang, XL Samgyetang Pot, homemade and zero-calorie noodles. Highlight dishes include the Ibuk style Samgye Baekban (삼계백반) which is a “deconstructtake on samgyetang where tender shredded chicken, premium aromatic Korean rice and a rich gomtang broth simmered for over 12 hours are served separately with four distinctive sauces. I also love their Abalone Perilla Bibim Noodles which is tossed by hand and served with grilled abalone.
Address: 6 Scotts Road, B1-08/09, Singapore 228209

Ranted by The Ranter