From complete revamps to boozy brunch updates

Who says you can’t teach an old dog new tricks? As much as we love the spate of new F&B joints popping up everyday, there’s some respect to be had for a restaurant that’s stood the test of time in tumultuous Singapore, and continued to keep things fresh for its loyal fans. Every month, we scope out some of your best-loved places for the new menus they’re bringing to the table.


A year after its lauded opening, PS.Cafe’s mod-Japanese concept launches a new lunch menu of easy single-dining bowls—for voracious diners who turn their noses up at sharing. Take your pick of three Jypsy Chirashi Bowls, loosely named as a pairing of premium protein and fluffy rice. The Kara-age Chirashi ($16) updates your classic oyako don with flavourful green yuzu pepper paste and Tentsuyu broth poured over the rice; while the Tempura Snapper Chirashi ($16) takes second place in our books with its light tempura snapper, perfectly paired with green tea tartar and shredded omelette. Not a Chirashi Bowl but just as hearty—more even—is the Tajima Beef Fried Rice ($23), which tops kombu butter fried rice with juicy strips of grilled wagyu beef for a savoury plate you’ll be licking clean.

Lime Restaurant 

Calling all lobster aficionados, Lobsterfest ($99-$108) by ParkRoyal on Pickering is finally back. The four-hour long buffet of luxurious lobster dishes will be available this June, so satiate your appetite with their unlimited servings of Lobster with Golden Egg Yolk Butter Cream and Lobster with 5 Peppers Sauce. Then indulge yourself further with their bountiful spread—from their key must-haves of Lobster with Singapore Chilli Sauce, Lobster with Kam Hiong Sauce and Baby Lobster Laksa Noodles; to the new Roti John with Minced Lobster Meat and Braised Lobster with Ginger Onion. Your claw-some experience does not end there. Head outside to the BBQ alfresco area for grilled crustacean goodness drizzled with an array of mouth-watering sauces. Get your appetites ready and go lobster crazy!


Their Adults-only Sunday Cocktail Brunch has gotten an upgrade, with a quality selection of eats, free-flow cocktails, a boozy milkshake station, custom Bloody Mary kiosk, and now a full-fledged DIY G&T room, you’ll be spoilt for choice on what to imbibe first. We’d recommend starting with the Kopi-cano, where aeropress coffee gives you that caffeine kick you need to jumpstart your Sunday. Then get the Aged Singapore Sling, a stronger, bolder but still fruity version of our national drink. But you’ll definitely want to have a go at the G&T room. First choose a craft gin and tonic, then have your play of flavours using garnishes, infusions, tinctures, bitters and what have you. For food, a carving station, seafood on ice, an array of premium appetisers and a dessert spread awaits. Plus, get hot plates of foie gras, scallops and pork belly done a la minute—just order them from the floor staff. At $158 per person, wines and beers included too, it’s a steal for those who appreciate having good drinks, and are able to hold their liquor.

Vianney Massot

The journey of one Michelin-starred Bacchanalia is a storied one. Most recently, it underwent a revamp and has been rebranded eponymously under Executive Chef Vianney Massot, who now offers a seasonal degustation menu filled with his flair for both taste and aesthetics. Currently, his spring Menu du Printemps 2019 ($338) is available, where fresh, light and earthy ingredients take the spotlight. Expect plenty of spring peas, mushrooms and seasonal vegetables (such as white asparagus from Provence), accompanied by mains like baby lamb rack or veal tenderloin served alongside a melty confit potato swirl. A standout item has got to be the kinki fish dish, that’s lightly spicy, has good bite, yet soft at the same time. It’s obvious that the charming, 27-year-old chef has brought his wealth of experience working under the Joel Robuchon group to the table. And with an in-house pastry chef at the restaurant too, expect the breads and desserts to be equally stunning. Just don’t bring your friends with trypophobia along.

Wan Bar + Kitchen

It’s high time this all-in-one space, better known for its Asian-inspired nightclub and bar, directed your attention to their food. The revamped, extended menu, features new and improved dishes, alongside some signatures which have been retained due to their popularity. Instead of the usual Singaporean favourite carrot cake, WBK now offers the Cheesy Lobster Carrot Cake ($18), paired well with a side of creamy belacan cheese sauce. If you’re on a spice kick, order the Mala Mafia Prawns ($16), for shrimps that are doused in a unique blend of gravy with ingredients like cornflakes and peppercorns. A snack that would pair well with your alcoholic beverages is the Movers & Shakers ($8). Toss the deep-fried chicken skin with either seaweed or mala powder in a bag, to get a good coating of flavouring on the savoury, crispy pieces. Signature alcoholic bubble tea The Casanova ($15) is still very much on the menu, alongside other new alcoholic bubble teas such as the Crazy B*tch ($15), although it ran a little more basic with its matcha flavour. Dine at WBK's outdoor bar and kitchen, before heading inside and onto the dance floor to lose those calories gained.


First started as a Mediterranean restaurant and wine bar, this Dine at Stevens venue has now gotten a Modern-European refresh, thanks to new honcho Chef Eugene Li taking over the kitchen. Don’t worry if you had old favourites; a number of the former items remain and so did the enticing wine list. New items to look out for include the Mediterranean Meze ($10), where a large handmade lebanese bread is served with a trio of dips—fragrant truffle butter, fresh tomato pesto and fine tapenade spread. There’s also the creamy Cremini Mushroom ($14) soup, made using diced porcini mushroom drizzled with truffle oil for added aromas. Feel free to explore the wide menu now with 15 new items, but whatever you get, be sure to get the Rigatoni Prawn ($26), where a generous serving of al dente pasta meets a tomato parmesan sauce topped with smoked-roasted capsicums for flavours so addictive you’ll want the whole plate to yourself.