The following new restaurants in Singapore present a range of excellent food and wine, from Korean cuisine and homely Italian fare to vibrant Nikkei-inspired flavours. Here are some noteworthy new venue openings to have on your radar.
Angie’s Oyster Bar & Grill
The restaurant has been likened to an oyster that looks humble on the outside but simply enticing within. And it’s true, with its location in a tucked-away enclave within the industrial compound called Tan Boon Liat Building. It’s a little hard to find, but once you do, it’s a gem.
A recent refresh to its space adds new elements such as a copper wall, refurbished live oyster tank and enhanced lighting to its alfresco area. For the first time, Angie’s has also introduced a brand-new Chef’s Seasonal Menu (four or six courses, dinner only) and National Day Dessert.
Both menus feature the Blue Tasting of the Sea, comprising bluefin tuna adorned with negi on crispy rice; Galician blue prawn tartar topped with flying fish roe pearls and slices of leek atop toasted sourdough; and a blue swimmer crab slaw served on a homemade spiced papadum (lentil crisp). Next is Charred Romaine Wedge, a warm salad with chilli pepper-cured Atlantic sardines, charred romaine hearts, parmesan polenta chips, homemade anchovy vinaigrette, and hickory smoked bacon.
However, we highly recommend the six-course menu because it includes the Chef’s Special Selection of Oysters and Homemade Ricotta & Cranberry Apricot Jam Toast. The former is a trio of oysters with a unique dressing – plum-infused horseradish and shiso; passionfruit ponzu ; and Tsuyataro cucumber and cold pressed olive oil.
Choose from a selection of main courses – Wild Line-Caught Fish & Chips, an indulgent upgrade to the all-time favourite Angie’s Original Fish & Chips using New Zealand wild-caught halibut and line-caught barramundi; Australian Hanwoo F1 Ribeye; or Cold-Water Lobster Linguine.
Dessert is Strawberry Meringue with Toasted Coconut Gelato, a Singapore twist to the classic Eton Mess. The distinctly local inflections makes it befitting to commemorate Singapore’s 59th birthday in August. It is available as an a la carte option for $18.
Angie’s Oyster Bar & Grill is at 313A Outram Road, Tan Boon Liat Building, #02-01, Singapore 169073.
Griglia Open Fire Italian Kitchen
Griglia has opened its second outlet in the lively Katong district, offering diners an avenue where they can enjoy authentic dishes that evoke the traditional Italian summertime experience. Executive Chef Andrea De Paolo presents a new menu brimming with staples from Griglia’s Craig Road restaurant, plus a few new additions.
Embark on a culinary journey across Italy’s myriad cuisines, starting with a selection of finger-food snacks like Cantabrian anchovies, sustainably sourced from the Canabrian Sea’s Bay of Biscay; and an addictively crispy focaccia layered with cheese from Lombardy married with Umbria truffle in two ways: a truffle paste cooked down with Marsala wine and fresh shavings over the soft cheese. Slivers of 36 months aged parma ham are paired with smoked pears instead of traditional rock melon for a more tangy and crisp profile.
Pasta-wise go for the pappardelle with soft pork cheek and guanciale or the fusilli “Monograno Felicetti”, an indulgent pasta dish packed with morsels of jumbo crab spiked with Calabrian spice (‘Nduja). Fresh from the grill are savoury mains seared to perfection, from the Tuscan-inspired 30 Days Dry Aged Porterhouse ‘Fiorentina’ and whole Spanish turbot to the juicy 200 Days Grain Fed Angus Beef Prime Rib ‘Costata’, ideal for sharing among four to five people. Pair the meal with a wide selection of wines and cocktails, before rounding off with desserts like Upside-down Apple Cake and Sicilian Cannoli. Griglia’s version of creamy tiramisu is the Nocciolamisu with airy mascarpone, Frangelico and espresso.
Griglia (Katong) is at139 East Coast Road, Singapore 428829.
Hideaway
Nestled on the second level of the shophouse unit in which one-Michelin-starred Nae:um sits, Hideaway is designed in the style of a home-away-from-home – an entire floor complete with a living room, an adjourning dining room and an open kitchen. Hosting a single party of up to 14 guests at each time for seated occasions or up to 25 guests for standing canapes-style receptions, it is an exclusive space for the most intimate of gatherings, in the day or evening. It is also an exciting stage for chef Louis Han and his team to collaborate with culinary talents from Singapore and around the world, where guests and chefs can enjoy up-close and personal interactions.
The cuisine is a globally diverse extension of Nae:um’s contemporary Seoul cuisine. Three lunch menus are offered: a four-course A Brief Afternoon Hideaway Menu ($168++ per person); a six-course An Afternoon Hideaway Menu ($228++ per person), or the nostalgic Nae:um six-course Recollection Menu with signature memilmyeon, a cold noodle dish ($226++ per person). A minimum spend of $1,800++ is required for bookings made for any day from Tuesday to Thursday, and $2,200++ for Friday to Monday. One-week advanced pre-booking is highly encouraged.
Hideaway is at Nae:um, Level 2, 161A Telok Ayer Street, Singapore 068615.
Na Oh
Top Korean chef Corey Lee has launched his maiden venture in Singapore, in collaboration with Hyundai. Called Na Oh (Korean for moving from inside out), the new casual dining concept is tucked within the Hyundai Motor Group Innovation Centre Singapore (HMGICS) in Jurong West. Although it takes some effort to get here, Na Oh promises an excellent dining experience with an inclusive and accessible approach to quality Korean cuisine.
The seasonal menu, available as a four-course prix fixe menu, sees traditional Korean preparations such as fermentation and preservation, integrated with modern techniques. Enjoy dishes like Mulhwe (seafood in an icy kimchi broth), Naengmyun (cold beef noodles immersed in a broth of dongchimi and simmered beef stock), and the ever popular Samgyetang or ginseng-flavoured stuffed chicken.
What’s interesting is that Na Oh’s dishes are crafted using ingredients grown in HMGICS’s own vertical Smart Farm. This farm produces up to nine different crops including ice plant, red coral lettuce, swiss chard, mustard, kale, romaine lettuce and mizuna, creating a unique seed-to-table experience.
Na Oh is at Hyundai Motor Group Innovation Center Singapore, 2 Bulim Ave, Singapore 649674.
Sushisamba
Famed for its unique blend of Japanese, Brazilian, and Peruvian cuisine, Sushisamba is set to open its first Asian outpost at the Capital Tower this July – promising stunning all-round views of Singapore’s skyline and a stellar dining programme by acclaimed chef Kyung Soo Moon. Diners will not find a better setting to indulge: perched on the 52nd floor of Capitol Tower, the restaurant affords panoramic scenery of Singapore’s skyscrapers as well as the sparkling sea. Interiors are designed by world-renowned architectural firm KokaiStudios, boasting an expansive and stylish space that seats 250 across multiple levels.
Popular signature dishes from Sushisamba will be mainstays, so expect favourites like the Peruvian ceviche, sushi, and sashimi, in addition to new creations like Samba chilli crab roll with tempura softshell crab with sweet chilli sauce and yuzu mayo.
Sushisamba is at 168 Robinson Road, #52-01, Capital Tower, Singapore 068912.
Original published date: Jul 3, 2024
