Singapore's dining scene continues to expand with exciting developments, marked by a wave of new restaurant openings and inventive menu updates. Explore our selection of the latest highlights, from brand-new establishments to the latest menu updates.

BEDROCK ORIGIN

 L-R: Bedrock Origin’s Marinated Scallops and the 21-Day Aged New York Strip Steak

For its third and final Great Beef and Reef Series for 2024, Bedrock Origin celebrates the art of ageing meats by spotlighting various cuts of fish and meat. Highlights include Marinated Scallops where coins of Hokkaido scallops are marinated in a vibrant mix of pickled gooseberry, shallots, coriander, and lime juice; 9-Day Aged Char-Grilled Swordfish Belly paired with a pleasantly sweet red wine sauce and a savoury eggplant caponata; and the 21-Day Aged New York Strip Steak featuring Australian grass-fed beef that has been masterfully grilled on applewood fire. The succulent beef is accompanied by roasted marble potatoes, earthy chestnuts, and a robust veal jus.

The six-course Dinner Tasting Menu ($138++/pax) is available from 4 July to 30 September 2024, Sundays through Thursdays. There is also an option to enhance the meal with a meticulously selected five-wine pairing (additional $68++/pax) of Californian wines.

BIRDS OF A FEATHER

L-R: Birds of A Feather’s Ceviche and Loup De Mer

8 years after its launch, Birds of A Feather has now undergone an evolution to present new Contemporary Cuisine with Sichuan influences through even more refined techniques. Alongside all-time favourites and signature dishes are new East-meets-West creations from Head Chef Eugene See. The refreshed menu is a reflection of his passion for applying culinary creativity to spotlight his favourite produce and flavours from around the world. Using refined techniques to build and layer familiar flavours with Sichuan elements, each cosmopolitan dish promises to be fresh, harmonious, and intriguing. 

The diverse menu includes a colourful range of modern dishes. The Ceviche ($21) sees the iconic marinade infused with Sichuan pickled ginger, chilli, and vine pepper oil. Chopped chilli salsa is also added to infuse a subtle heat and numbing mouthfeel. The dish is finished with diced celtuce and a drizzle of chive oil. While the Loup De Mer ($98) is an impressive dish that marries European culinary techniques and Sichuan flavours. The seabass is dusted with a spice blend of Sichuan peppercorn and black peppercorn, then pan-seared with the scale side down for a delicate crisp. The fish is finished with a buttery vine pepper beurre blanc infused with vine pepper oil and sesame oil, and served with ratte potatoes, asparagus, kale, and a side of house-made Sichuan chilli salsa.

CHEF X: WANTING KIMCHI

The Premium Raw Marinated Crabs and side dishes from Wanting Kimchi

Calling all Korean food lovers — Wanting Kimchi, the second chef in Chef X’s line-up, will take up residency at the 24-seater commercial F&B space in Clarke Quay Central from 1 July till 26 August 2024. While top sellers like the Signature Cabbage Kimchi ($15 per tub) and Addictive Apple Kimchi ($15 per tub) are available, there will also be new hot dishes exclusive to the residency. One of these is the Kimchi Jjim ($69 for 2 diners), the braised kimchi, crafted with slow-aged, whole-head cabbage kimchi, a generous serving of pork ribs, and a homemade stock base. This steaming hot, almost hot-pot-like dish is rich, yet light on the palate and easy to digest, with the natural sourness of the aged kimchi perfectly balancing the richness of the meat. Another popular side dish on the dinner menu is the Premium Raw Marinated Crabs ($99 for 2 crabs). Made using live, wild-caught blue swimmer crabs from Indonesia, the fresh crustaceans are marinated in a soy-based superior stock cooked from scratch for hours.

HAYOP

The Manam’s Wagyu & Watermelon Sinigang at hayop 

Deeply inspired by Manam, Manila’s adored Filipino restaurant, hayop is a fine casual offshoot that serves classic and reinventive takes on familiar Filipino comfort food through a contemporary lens. It is Filipino food as it is, now — nostalgic and recognisable to Filipinos living abroad, but at the same time, embracing the use of the best ingredients that can be found, wherever that may be in the world. 

Making an appearance on the menu are Manila favourites like Manam’s House Crispy Sisig ($22++) made from pork jowl and cheek and the sour-sweet soup-based Wagyu & Watermelon Sinigang ($56++). For the most part, it seems no one walks away from a Manam meal without having ordered these two signatures. Created especially for hayop in Singapore are the Kinilaw ($28++) and the Piyanggang Manok ($32++). The Kinilaw, a bright start to the hayop experience, spotlights either raw Hamachi slices or Kuruma Ebi, lightly cured in local vinegars and spices, while the Piyanggang Manok sees chicken first charcoal-grilled, then braised in a sauce of various spices, and pamapa itum — burnt fresh coconut and its first and second pressed milk.

HIDEAWAY

The HIDEAWAY dining room 

Amidst its 3rd anniversary, 1-Michelin-starred NAE:UM launches a private experience space HIDEAWAY on the second level of the shophouse unit. Designed in the style of a home-away-from-home,  HIDEAWAY encompasses an entire floor complete with a living room for lounging, with an adjourning dining room and an open kitchen. The inviting interior is perfect for a single party of up to 14 guests at each time for seated occasions or up to 25 guests for standing canapes-style receptions. 

At HIDEAWAY, there are three lunch menus (from $168++ per person) and three dinner menus available (from $228++ per person). The exclusive menus showcases premium seasonal ingredients sourced from around the world, such as Domi featuring seasonal fish sashimi and garden vegetables on a fresh vegetable consommé jelly; Milssam, a herb-embellished Korean-style crepe filled with binchotan-grilled iberico pork; and Samhap, which translates to ‘three tastes’ highlighting flavours of selected meat, seafood, and house-fermented kimchi. 

LOCANDA

A look at Locanda’s comforting Italian dishes

Locanda, a cosy Italian trattoria concept by 1-Michelin-starred Buona Terra, opens this month in the colourful heritage district of Little India. Its namesake is taken from the Italian word for “inn”, and traditionally locandas are a welcoming place of respite in the countryside of Italy where weary travellers are refuelled with simple and hearty Italian classics before continuing their journey. In celebration of these humble institutions, Locanda charms with a home-like warmth crafted through quality wines and comforting Italian fare.

Drawing from Italy’s rich culinary heritage, Locanda serves up comforting Italian cuisine. Diners can enjoy an array of pastas, some handmade and each a demonstration of unique flavour profiles and cooking techniques. There will also be hearty dishes like house-baked bread, and bruschetta, refreshing starters such as a cold cuts selection with Gnocco Fritto, salads, and Large Serving platters such as Beef OP Ribs, Spaghetti ai Frutti di Mare, and more.

REMPAPA

L-R: Rempapa’s Ayam Lemak Chilli Padi and Multi-ethnic Kueh Box

In time for the month of Racial Harmony Day, Rempapa celebrates the nation’s diversity with a Heritage Dish of the Week dine-in promotion and Multi-ethnic Kueh Box. Every week from 1 July to 4 August, one heritage speciality from a local ethnic cuisine will be spotlighted as the Heritage Dish of the Week. The line-up includes a Eurasian heritage dish Baca Assam ($35); the Peranakan classic Babi Pongteh ($30) made with succulent pork belly braised in fermented bean paste; the Indian dish Chickpea with String Hoppers ($18) layered with a medley of spices; traditional Malay dish Ayam Lemak Chilli Padi ($19); and Hokkien speciality Lor Bak ($18).

There is also a specially curated Multi-ethnic Kueh Box featuring varieties of kueh with roots in different culinary traditions; handpicked to represent Singapore’s colourful plethora of cultures and cuisines. The kueh selection — Gao Teng Kueh, Sarang Semut, Putu Bambu, Putugal, and Pulut Tai Tai — will be available for dine-in, takeaway, and delivery in sets of 5 pieces ($12) or 10 pieces ($24).

Bedrock Origin: Oasia Resort Sentosa Hotel, 23 Bch Vw Rd, #01-02 Palawan Ridge, 098679

Birds of A Feather: 115 Amoy St, #01-01, Singapore 069935

Chef X: 6 Eu Tong Sen St, #03-103/104, Singapore 059817

Hayop: 104 Amoy Street, Singapore 069924

HIDEAWAY: NAE:UM Restaurant – second storey,161A Telok Ayer Street, Singapore 068615

Locanda: 109 Rowell Rd, Singapore 208033

Rempapa: 2 Paya Lebar Rd, #01-01/02/03 Park Place Residences at PLQ, Singapore 409053