Bar-Roque Grill
Opened: July 2013
This convivial French restaurant established by chef Stephane Istel (formerly of the Daniel Boulud Group) offers dishes such as tart flambee, as well as a range of meats (French free range chicken and pork knuckle). Also, don’t miss their signature rustic apple pie for dessert, which features some seriously delicious caramelized apples.
Izy
Opened: July 2013
This swish izakaya, helmed by chef Kazumasa Yazawa (formerly of Waku Ghin), is a long, narrow, concrete-lined space offering uber sophisticated Japanese bar food. We love the colorful Pop Art on the walls and cool light fixtures made from repurposed bottles. The food’s great, no matter what you order, but don’t miss the perfectly fried chicken karaage and the pork belly roll with fresh ginger.
Lime House
Opened: July 2013
Chris Morris—who hails from Trinidad and Tobago—runs Singapore’s first Caribbean eatery. The decor of the two-story establishment is homey and rustic, featuring mismatched vintage tables and chairs. It’s a great place to chow down on well-spiced Caribbean recipes like jerk chicken and goat curry, served up in generous portions. In addition, there’s a variety of sweet easy-drinking rum-based cocktails.
Moosehead
Opened: July 2013
A 40-seat Mediterranean dining spot run by father-and-son team Glen and Daniel Ballis, this joint is outfitted with quirky furnishings like tables made from repurposed sewing machines. On the menu are small plates like chargrilled asparagus with garlic miso dressing and stewed baby calamari. There are also lunchtime specials like a pulled pork sandwich.
Fleur De Sel
Opened September 2013
A cozy space featuring an open-concept kitchen, this restaurant is helmed by French chef-owner Alexandre Lozachmeur, who was previously at the Spoon restaurants and Alain Ducasse Au Plaza Athenee. The menu includes classic French dishes like Atlantic cod with beurre blanc and grand marnier-soaked baba, as well as an eight-course degustation meal and set lunches.
Tippling Club
Opened: December 2013
Chef Ryan Clift’s acclaimed eatery has just moved in from Dempsey. There are new additions to the menu, like foie gras apple, with apple in several forms such as freeze dried and fluid gel, but the fun molecular cuisine concept remains the same. New cocktail creations have also been added to the range of tipples on offer at the bar, plus there’ll soon be a new lunch set to tuck into.
Want more of Singapore’s hottest restaurants? Check out our 2014 Top Tables guide for a lowdown on the best eateries in town. Featuring more than 150 spots and a fuss free interactive table booking app from HungryGoWhere, it’s the only dining guide you’ll ever need. Download the e-version today at is-magazine.com/store.
