Maca Restaurant

The buzz: The folks behind Swiss Butchery open a contemporary European restaurant in the breezy Tanglin Post Office.

The vibe: The small space is kept contemporary with abstract swishes and origami sculptures adorning the walls. With a mandatory industrial-chic feel, complete with exposed pipes and concrete, it’s made warmer with DIY hand-varnished chairs and a seamless outdoor terrace that’s perfect for weekend drinks. 

The food: Simple and unpretentious with an emphasis on wood-smoked dishes. There’s a sizable list of starters including the blistered padron peppers ($9), delicately smoked swordfish belly made fresh with avocado and yuzu ($18) and grilled calamari ($18) with cucumber and goat yogurt. The prawn ceviche ($18) with kombu and salt-baked beetroot ($17) with goat cheese and horseradish stand out for the simple and balanced use of super fresh ingredients. While you can load up on starters, save space for the slow-cooked Iberico pork collar ($36) and smoky lamb rump ($36) with a side of fluffy hasselback potatos ($10).

The drinks: You won’t get a hangover here, with a list of organic wines like a Les Clos Perdus l’annee blanc ($18/glass; $90/bottle) and a tempranillo-grenache blend ($120/bottle) from South Africa’s Ministry of Clouds. The five-drink cocktail list complements all dishes and are twists on classics like a white tea Negroni ($22) and the fruity Summer’s Cup ($20), a twist on a Pimm’s Cup, which we think should be everyone’s replacement for a jug of sangria.

Why you’ll be back: It’s the perfect weekend retreat with simple dishes that let the freshness of the ingredients do the talking.