Each year we are treated to new restaurant and bar openings, each one seemingly more exciting than the last. However, these seven new restaurants are the ones you need to know about at the moment.
7 new restaurants to try in Singapore
Super Loco Customs House
Following the success of Lucha Loco at Duxton Hill and Super Loco at Robertson Quay, Super Loco Customs House is the third Mexican venue by The Loco Group. Located on the Fullerton Bay waterfront, expect panoramic views of Marina Bay to accompany your modern Mexican meal of tostadas, tacos, quesadillas, and more. For tipples, a list of cocktails, tequila, mezcal, and beers await.
Address: #01-04, 70 Collyer Quay
Tel no: 6532 2090
Open hours: Mon-Fri 12pm-12am, Sat 5pm-12am. Closed Sun
Le Binchotan
Named after binchō-tan (white charcoal from the oak tree), Le Binchotan is the latest addition to Amoy Street, which has undergone a sort of renaissance lately. This upscale French-Japanese tapas bar is designed to resemble an underground tunnel, which channels charm instead of (thankfully) claustrophobia. Signatures on the food menu include the curry infused pork jowl with Japanese pumpkin. Head Bartender Sugar Ray Ruban shakes up interesting cocktails, while the wine list is, aptly, French-focused.
Address: #01-04, 115 Amoy Street
Tel no: 6221 6065
Open hours: Mon-Sat 11.30am-3pm, 6pm-11pm. Bar open till 1am. Closed Sun
PYXIEMOSS
Paying tribute to moss, which thrives even in the harshest conditions, Chef Tim Ross-Watson is back with his new restaurant PYXIEMOSS. His avant-garde and bold “MacGyver” approach to food include upcycling parts of produce that are usually discarded. Prices are wallet-friendly, with most dishes ranging $8 to $22. The cocktail list is also very much driven by chef Tim, including a delicious sounding Bananarama ($16) – think homemade beer syrup, burnt banana dark rum, and extra dry herbed vermouth.
Address: 43 North Canal Road
Tel no: 6532 2171
Open hours: Mon-Sat 5pm-12am. Closed Sun
Plentyfull
Encompassing a restaurant, bakery, and gourmet grocer, Plentyfull gives you plenty to feast upon. With a focus on healthy eating, lunchtime sees a salad-bar type of model, where consumers pick their choice of base, protein, and two ($17) or three sides ($19). Options include Thai roasted chicken and Moroccan lamb meatballs for proteins and plum salted tomatoes for sides. At night, Plentyfull is transformed into a full-service restaurant dishing out a la carte plates like miso gratinated aubergine ($18).
Address: #01-79/80 Millenia Walk, 9 Raffles Boulevard
Tel no: 6493 2997
Open hours: 6493 2997
Baba Chews
Singapore is one of the few places with a large Straits Chinese diaspora, which makes our island a place to experience the Peranakan culture and cuisine. Set within the former Joo Chiat Police Station, Baba Chews is an all-day dining destination in Katong that offers modern Peranakan food. Try their signatures, which include the Ayam Buah Keluak Burger ($18), Barramundi Goreng Chili ($29), and Nangka (jackfruit) Cheese Cake ($12).
Address: 01-01 Katong Square, 86 East Coast Road
Tel no: 6723 2025
Open hours: Mon-Sun 6.30am-10.30pm
Kitchen by Food Rebel
A collaboration between Owner, health coach Elika Mather, and Head Chef Yuliya Tyschenko, Kitchen by Food Rebel churns out organic clean eating food that leaves you more than satiated. This independent health food joint makes sure that your body has everything it needs (fats, carbs, and proteins) in a meal, so look forward to intriguing dishes like the Zoodle Bolognese ($18) – noodles made from zucchini topped with a fragrant meat sauce – and Thai-inspired Quinoa ($16).
Address: 28 Stanley Street
Tel no: 6224 7088
Open hours: Mon-Fri 8am-6pm. Closed Saturdays and Sundays
Xiao Ya Tou
With large red lanterns hanging above the entrance, and seating in the form of plastic red stools and plastic-topped tables outdoors, Xiao Ya Tou (meaning ‘little lass’ in Mandarin) tries to recreate the Duxton neighbourhood of the 1950s and 60s. Local food with a twist is the name of the game at this restaurant, so think Oil Fried Soon Hock with tamarind gochujang (Korean spice paste) and Oven-roasted Pork Belly with fermented bean salsa and pea tendrils.
