Summer – it's the season where the sun shines its brightest, stone fruits ripen under its steady warmth, and the sea yields some of its most prized catches. In the culinary scene, this shift brings with it a bounty of bold, vibrant ingredients that celebrate the season in full force.

Being in season means they naturally taste better and are at their most nutritious and restorative – something we could all do with as the heat of the season sets in.

Summer seasonal menus aren’t paid the most attention in Singapore – after all, it’s always summer here! Yet the ingredients it brings to the table are anything but ordinary. From the ocean's finest catches to tropical fruits at peak sweetness, this is a season where the produce can and does speak for itself.

So, where should you go to taste the peak of summer? We've rounded up our favourites below.

PS: Keen to dig deeper? The press kits can be found in the sub-header!

ASIN
This summer, Chef-Owner Ace Tan opens his new restaurant, ASIN, with Chapter 1: Home, a menu that signifies the beginning of both the restaurant's journey and the team that will call it home. This – the opening menu – is deeply personal: a memory of heritage, of origin, and the mark of a clear step forward in his culinary evolution.

The timing of ASIN’s opening – summer – is especially apt considering that summer and the heat of the tropical sun is a base memory of Southeast Asia and of his upbringing in Singapore amidst the rhythms of hawker centres, wet markets and his extended family’s Traditional Chinese Medicine shop, wherein was shaped his understanding of food and diet as being nourishing and therapeutic.

L-R: Assam Hamo; Black Beauty

The Chapter 1: Home menu showcases some of summer's most prized seasonal ingredients: Hanasaki crab, which are at their most well-fattened, their richest and sweetest in mid-summer because it’s right before their breeding season; hamo or pike conger eel, recognised as the ultimate king of summer seafood – with flesh perfectly balanced between fat and muscle, with a clean delicate texture; and moreheiya (also known as Egyptian spinach or jute mallow) which peaks in the summer months and is popular in Japan to combat heat fatigue.

- Price: $188++ per person for an *8-course tasting menu (Additional supplements available)
- Available from now till 30 August

A Few of the Summer Ingredients At A Glance:

• Hanasaki crab
• Hamo (pike conger eel)
• Moreheiya (Egyptian spinach or jute mallow)

FAT COW
Fat Cow's beloved Shiki Omakase returns for summer with 12 courses, a seasonal menu showcasing the brightness, depth, and quiet refinement of a Japanese summer with personal counter-side service from the chefs that the omakase experience is known for.

Clockwise from left: Suzuki (seabass); Anago (sea eel); Taichuio (beltfish)

This seasonal menu is a celebration of Japan’s finest summer seafood. Tachiuo (beltfish) is highly prized during this time for its elegant and gently sweet white flesh; Suzuki (sea bass) is dressed in white soy and yuzu zest to accentuate its delicate texture, clean umami and the light refreshing flavour; and the Crispy Iwashi Handroll spotlights the buttery, melt-in-mouth texture of plump summer sardine. Tender, fatty Anago and sweet, sweet Shiro Ebimake their marks in a menu built entirely around what summer does best.

The optional 4-glass sake pairing ($62++ per guest) adds another layer of complexity – and pleasure! – to the meal; truly bringing your palate to a culinary journey through Japan.

Price:

• $88++ per person for lunch 
• $98++ per person for dinner
• $118++ per person for enhanced menu (available for both lunch and dinner) 
• $62++ per person for optional 4-glass sake pairing

Available now till 20 September 2026 

A Few of the Summer Ingredients At A Glance:

• Tachiuo (beltfish/cutlassfish)
• Iwashi (sardine)
• Suzuki (sea bass)
• Anago (conger eel)
• Shiro Ebi (white shrimp)

ICHIGO ICHIE
From now until August, fine-dining kappo establishment Ichigo Ichie presents a 7-Course Tea-Focus Menu – a seasonal menu that celebrates tea as an expression of artistry and humanity. This is a carefully considered experience where tea is woven into every element of the dishes and selected dishes are accented with a tea pairing. And true to their philosophy of "one life, one moment," every element is considered, intentional, and fleeting by design.

L-R: Main Entrance; Main Dining Counter

Further, the menu always includes some of summer's most coveted Japanese produce. For instance, white asparagus features in an elegant pairing with kegani (horsehair crab) and Murasaki uni – the latter two at their absolute peak in summer; jyunsai – also known as water shield, an aquatic herb with a naturally gelatinous coating prized for providing a cooling sensation when eaten – tops the Seasonal Somen; and awabi (Hokkaido abalone), at its sweetest and most flavourful, takes centre stage in the Donabe. Rounding things off is the Unagi course – beloved by the Japanese in the summer for its nutritional value; the eel is served with yet another seasonal ingredient, manganji pepper – a traditional sweet chilli from Kyoto that peaks from June to August.

For diners who truly love the idea of seasonality, they’ll want to take special note here. Chef Akane works with what nature provides, so the menu will feature different ingredients throughout the three-month run, depending entirely on what ingredients are in season at each time.

- Price: $288++ per diner (an advanced booking of 3 days is required)
- Available from now to August

A Few of the Summer Ingredients At A Glance:

• White Asparagus
• Kegani (horsehair crab)
• Murasaki uni
• Jyunsai (water shield)
• Awabi (Hokkaido abalone)
• Manganji pepper

*Some ingredients are subjected to change as Chef Akane works with seasonal ingredients.

LOCA NIRU
Loca Niru is no stranger to the spotlight — and this summer, the fine dining destination is once more the focus of attention. Located within the gorgeous heritage House of Tan Yeok Nee, the French-Japanese restaurant made its way to prominence with Executive Chef Shusuke Kubota’s sophisticated menu – novel yet deeply respectful of produce and craftsmanship, seemingly simple, yet able to harmonise layer upon layer of flavour; creating such a delicious experience that it quickly earned accolades from some of the most respected food critics in the country.

Loca Niru's Ingredients for Summer Menu

For the summer menu – and the first menu refresh since Loca Niru opened, Executive Chef Shusuke Kubota lets the produce do the talking. Japanese plums – harvested in summer and long considered an essential part of the season's cuisine – lend their bright acidity to the Hamachi course. Unagi, traditionally a culinary essential for the Japanese summer, makes a nourishing appearance alongside winter melon (a summer crop, despite its name!) and mozuku seaweed. Elegantly honeyed Japanese white peach and tangy soursop – both at their juiciest in summer – brings the meal to a beautifully refreshing close.

- Price: $298++ per person
- Available from 16 July 2026 to 16 September 2026

A Few of the Summer Ingredients At A Glance:

• Japanese plum
• Unagi (eel)
• Winter melon
• White peach
• Soursop

SHISEN HANTEN BY CHEN KENTARO
One-Michelin-starred Shisen Hanten by Chen Kentaro marks the arrival of summer with a 7-Course Chef's Table Summer Menu, available daily for both lunch and dinner from now to end of August. Served exclusively in the intimate Chef's Table room, the menu is a showcase of summer's finest produce through the proprietary lens of Chūka Szechwan Ryori — their legendary cuisine where bold Chinese Szechwan flavours meet refined Japanese techniques.

L-R: Papaya and Seafood; Sweet Corn Xiao Long Bao

Papaya, at their most flavourful now, makes a striking entrance, hollowed out and filled with seafood in the opening course. Sweet corn – now at its sweetest, crispest, and juiciest – takes the spotlight in a chilled corn soup accompanying freshly steamed Xiao Long Bao, one of summer's most anticipated harvests. Then cooling, fragrant Japanese musk melon paired with the restaurant’s Szechwan Chilled Jelly brings the meal to a gentle, sweet close.

- Price: $288++ per guest
- Available from June to August 2026

A Few of the Summer Ingredients At A Glance:

• Papaya
• Sweet corn
• Tomato
• Japanese asparagus and edamame
• Japanese musk melon

Summer ingredients have bright and vivid flavour – tangy, refreshing, sweet; nature’s perfect counterpoint to the blazing summer sun. These menus are only here for a limited time – so while the ingredients are at their very best, get your reservations in and make the most of every bite!

ADDRESSES

• ASIN: 38 Carpenter St, #01-01, Singapore 059917
• Fat Cow: Camden Medical Centre, #01-01/02, Singapore 248649
• Ichigo Ichie: 442 Orchard Rd, #01-16/17 Claymore Connect, Singapore 238879
• Loca Niru: House of Tan Yeok Nee, #02-01, Singapore 238466
• Shisen Hanten by Chen Kentaro: Hilton Singapore Orchard, Level 35, Singapore 238867