There’s never a dull month in the F&B scene in Singapore. These are the ones worth checking out this August.
Bottura
While the Italian restaurant is seemingly modern it cooks traditional homey food from Bologna with comforting dishes of tagliatelle ragu and polenta lasagne, along with a a slew of pizzas. The space also has homemade gelato with flavors like wild berries and pistachio. Plus, everything is very affordable, too.
CATO
This restaurant and bar takes over the heritage building formerly occupied by The Vault to serve modern Asian dishes in an industrial space. Expect dishes like spicy prawn risotto, duck confit with Indian spiced leek and smaller tapas-style plates of crispy squid with smoked quail eggs and beer beef chilli & cheese. The 46-seater restaurant also focuses on craft beers with 14 international taps.
Charcoal Pit
Charcoal Pit
This rooftop barbecue restaurant is all about simple and comforting food cooked on charcoal or various hardwoods. You’ll find burgers, steaks and meats like baby back ribs and grilled chicken, as well as sharing plates of pulled pork, grilled bone marrow and cheesy poutine. The 12th story rooftop space is perfect for evening drinks.
Cho Omakase
Located in a small alley behind Boat Quay is this Japanese restaurant focusing on omakase sets. It’s all relatively affordable with omakase starting at just $50 and going up to $120. The small 30-seater restaurant is casual and doesn’t specialize in only sashimi. An omakase experience comprises appetizers, sashimi, mains and sushi, including Hida wagyu, lamb and oysters.
Cure
Cure
Chef Andrew Walsh has partnered with Joel Fraser of Cufflink Club for this bistronomy-concept restaurant. The menu is ever-changing and works on a degustation basis. During the day there are two-, three- and five-course lunches, while the nighttime sees larger five- and six-course meals comprising dishes like quail with garlic milk, leg kiev and parsley, as well as scallops with cured duck ham, daikon and English peas.
Delicacy
This tapas restaurant and wine bar by The Food & Wine Merchants specializes in all things gourmet and European. They’ve got Chef Victor Caballe, formerly of Bomba and Vida Vino, in the kitchen churning out small sharing plates of grilled prawns with chili flakes and soya cream sauce; walnut croquetas with walnut truffle mayo; grilled lamb cutlets with aioli and lots of platters of cheese and cold cuts. You can get takeaway plates over lunch, too.
Hashida Garo
Hashida Garo
Acclaimed sushi chef Kenjiro Hashida opens a more creative Japanese eatery focusing on a more interactive experience. On the menu are items like Western cakes (no doubt made the Japanese way) paired with Japanese teas, as well as a Japanese-style brunch. For those looking for bites, the restaurant also has a sake selection that are paired with otsumami, or Japanese small plates. Check out Beni, his fine dining French restaurant next door, when it opens this month.
Humpback
This 40-seater seafood restaurant focuses on fresh live oysters from America, namely the country’s western coast off Washington (think Hama Hama and Kumamoto oysters). In addition to the raw bar that serves other dishes like hamachi ceviche, the restaurant will also serve cooked seafood like mussels with pork belly and black cod, as well as wines and white spirit cocktails by Aki Eguchi.
Open Farm Community
Open Farm Community
Chef Ryan Clift’s new restaurant is casual and local produce-driven. The expansive 5,000 sq.m. space is lush and airy with plenty of garden space dedicated to the produce. The main dining room is surprisingly small and is pushing out plates of hearty pastas like the creamy rigatoni with local mushrooms and mains like smoky lamb rump. We love the alfresco terrace that’s decked out with clean but cushy deck furniture and comes complete with a fun ping pong table.
Tiger’s Milk
The Club’s rooftop bar and grill comes in the form of a Peruvian restaurant and cocktail bar. The breezy and traditional pisco bar-inspired space has a dedicated ceviche bar preparing ceviches, tiraditos (a variation of crudos), causas, a potato-based dish and salads. It’s also got an extensive selection of pisco and pisco infusions for their range of cocktails. If pisco isn’t your thing, the bar is also shaking up rum- and tequila-based cocktails, too.
