Despite a turbulent year, Singapore’s F&B scene continued to receive an incredible influx of new restaurant and cafe openings, much to the delight of diners. From exciting, local outposts of international chains to kitchens helmed by acclaimed chefs, below are some of the most noteworthy eateries that have opened this year.
Flipper’s
Having been a trailblazer of the souffle pancake trend in Japan, the original kiseki pancake chain that is Flipper’s made its way onto our shores earlier in November, setting up shop at none other than Orchard Road’s Takashimaya Shopping Centre. Here, tuck into a myriad of fluffy ones including the Kiseki Pancake Matcha or Kiseki Pancakes Hazelnut Chocolate; the savoury option (Eggs Benedict Souffle Pancake) may also tickle your fancy if you don’t have a sweet tooth.
Luke’s Lobster
In 2019, Singapore warmly welcomed Burger & Lobster for its highly-raved London-style lobster rolls; this year, we said hello to Luke’s Lobster from The Big Apple. At the ground floor of Isetan Scotts, get a taste of the succulent, wild-caught Maine lobster chunks tucked into griddled split-top buns. Snaking queues also formed following its launch in September thanks to popular menu items like Crab and Shrimp Rolls, and chunky Clam Chowder.
Miznon Singapore
Miznon is another familiar one. Opened by MasterChef Israel’s Chef Eyal Shani in cities across the globe including Tel Aviv, Paris, Melbourne and New York, the joint in Singapore also happens to be the first outlet in Asia. Feel free to indulge in stuffed pitas like Ratatouille and Steak & Egg, then help yourself to servings of free pita bread and tahini dip. The Hraime stew also happens to be a crowd favourite; just try the Moroccan-style stew boasting a barramundi fillet plus a side of pita, tahini, green chilli dressing and cilantro.
Mott 32
Birthed in Hong Kong, then spawning successful outposts in culinary capitals like Vancouver, Seoul and Las Vegas, Mott 32 is the modern Chinese restaurant with years of experience under its belt. Having established its local presence by locating itself at the iconic Marina Bay Sands earlier in January, the swanky locale is best known for eats like whole Apple Wood Roasted Peking Duck carved tableside, as well as its dim sum dishes.
Rappu
Proudly Singapore’s first handroll bar, Rappu is one of the newest additions to Singapore’s F&B scene and so happens to be run by the same folks behind pop-up-turned-restaurant The Feather Blade. The concept is a simple one: chow down freshly-made handrolls alongside its dedicated sake pairings; you’re recommended to order the platter of six each to have the best dining experience. Oh, and do consume each temaki sushi within four seconds to enjoy the optimal flavour and taste.
Restaurant Euphoria
Having left the one Michelin-starred Corner House after helming its kitchen for six years, Chef Jason Tan officially struck out on his own in early November with the debut of Restaurant Euphoria. At the new, sophisticated spot, Tan introduces Gastro-Botanica 2.0, a new chapter of cuisine featuring meatless base sauces made from pure botanical extracts and reductions. Highlights include the Bomba Rice with Mirugai, Seaweed, Capsicum and Fermental Rice; Maine Lobster with Carrot, 5 Spice, Saffron and Legumes Vin Blanc; and for dessert, Celery Lemon Granita with Goma Foam and Olive Oil.
Tenya Singapore
Since its arrival in Singapore, Japan’s number one tendon chain restaurant has been dishing out delicious shrimp and vegetable tempura fished right out of its patented automatic fryer. Have that atop a bowl of fluffy Aomori rice, or alongside some Japanese udon or soba noodles; and always feel free to upsize, downsize or choose from an array of set meal options.
