8 new restaurant and bar openings to check out in Singapore this November
· 1 November 2021
Get ready for Japanese-inspired tacos, homely Italian fare, Aussie eats and more
Those dining out are in for a real treat this November (think of it as a delicious preview to all the festive dining that will be upon us soon). Get excited to check out these new and budding concepts all over town and give yourself a well-deserved treat as we approach the year-end holidays. Japanese-inspired tacos, homely Italian fare, steaks and classic Aussie eats await.
Where’s the beef? At 159 Telok Ayer Street. The name essentially means beef in French, so expect a menu that offers a diverse selection of breeds, cuts, preparation methods and flavours of beef. From dry-aged grass-fed Welsh ribs and Argentinian Aberdeen Black Angus to Australian Wagyu MB7, there’s a cut to satisfy even the most finicky of meat lovers. Signature dishes include Australian Limousin Tartare (pictured at top of page), charcoal-grilled Asada Ribeye and slow-cooked, cinnamon-infused Short Ribs with celeriac puree.
Both icons in their own right, award-winning cocktail bar Nutmeg & Clove and fine dining Chinese restaurant Si Chuan Dou Hua have officially joined forces to unveil a brand new concept: Chuan by Nutmeg. Up on the 60th floor of UOB Plaza, sip on premium tea-infused cocktails and classic concoctions while snacking on modern Sichuan and Cantonese bar bites.
Think tipples like the aromatic Goddess Highball that boasts flavours of Tie Guan Yin, or the easy-to-drink My Pu’er Lady, a juniper-based creation made with Roku gin, pu’er, yuzu, lemon, and egg whites. For food, satisfy your cravings with some Crispy Pork Belly with Fermented Beans, Oyster Egg with XO Sauce and Stir-fried Diced Beef with Garlic.
Ichigo Ichie is helmed by Akane Eno, the first female Japanese chef in Singapore to head a fine-dining kappo restaurant. Kappo, as defined by Michelin Guide Singapore, refers to “a multi-course meal that is left entirely up to the chef”. She weaves authentic Japanese flavours driven by quality seasonal ingredients to present a contemporary take on the cuisine.
Drawing from her cultural roots and 20 years of culinary experience in Tokyo and Singapore, Chef Eno combines unconventional elements such as cream cheese, curry leaves, and maqaw peppers with Japanese cooking techniques. Among the signature dishes is Cold Ebi Somen consisting of Japanese prawn, Miwa somen, prawn broth, tonburi, yuzu and chilli paste, inspired by the different prawn noodles in Asia; and Sautéed Awabi with Rice Cracker featuring abalone, seasonal vegetables, rice puff, and nori.
Another standout highlight of the restaurant is not the food but the miniature art gallery curated by Chef Eno, who has a background in art history. On display are fine Japanese crafts and pieces from her personal collection, all of which are available for purchase.
Mention Basque cuisine and most people think it’s just tapas and paella (it’s much more than that). The Basque region actually overlaps Spain and France, comprising an autonomous community stretching from the north of Spain to the southwest of France. Bringing you authentic Basque cuisine is Kinou, a casual unpretentious restaurant on Teck Lim Road. Of course there’s pintxos and tapas but it’s the delicious starters like Xipirons (baby squid and chimichurri) and Couteaux a la Plancha (razor clams) that are a tasty prequel of what’s to come. Mains such as Ribeye (Signature Black Angus MB2+); Basque Mac & Cheese, and Tournedos Rossini (tenderloin, foie gras and truffle) are choice picks. Pair the dishes with Basque Country wines and Basque cake—no it’s not burnt; it’s a traditional recipe.
Already a familiar favourite amongst Bukit Timah residents, Lino has expanded beyond the confines of Binjai Park once again, with the opening of a new outlet at Forum The Shopping Mall. Just a skip and a hop away from its express concept in Shaw Centre, this quaint locale features homely Italian dishes, cafe bites as well as a classic cocktail programme. So savour signatures like the Lamb Ragu Garganelli, Carbonara Chittara and Pancetta Pizza. The latter is a crowd-pleaser as the 12-inch sourdough crust pizza is topped with Swiss-smoked farmer bacon, duck fat seared potatoes, cheese and a runny egg. For desserts, we’d suggest their Bomboloni or Profiteroles alongside a cup of coffee.
Not one, not two, but three impressive F&B establishments now distinguish the Proper Concepts brand, the team known for helming popular joints including The Feather Blade and Rappu. As always, look forward to reinvented classics at the all-new Mezcla, which combines Japanese and Mexican flavours through the humble taco.
This means you can either keep it traditional with some Guajillo-marinated Wagyu Beef Brisket and Ancho Chile Pork Jowl tacos, or go modern with Japanese-inspired delights like the Salmon Skin Taco (crispy salmon skin taco shell comprising sake-cured salmon sashimi and ikura), Unagi (tempura seaweed taco with unagi and oyako tamago) as well as Soft Shell Crab Tempura that features edamame refritos and tobiko.
Wash those delicious eats down with fruity margaritas served cocktail-style, dreamed up by none other than co-owner and Diageo World Class Singapore champ, Boo Jing Heng.
The neon-coloured menus and irreverent artwork on the walls say it all. Brought to you by the same team behind Junior the Pocket Bar, Nemesis at Duxton Hill wants you to “take a walk on the wild side” by serving up creative bar bites and cocktails. We strongly recommend the 10-inch hand-kneaded sourdough pizzas with brown butter crust (the Potato was our favourite—never mind that it was basically carbs on carbs). Drown your guilt with its house cocktails, including the very pink Manly Glass made of gin, bitters, strawberry, sweet vermouth and sherry.
The Dempsey Hill outpost is a one-stop shop for everything organic and natural, encouraging diners to make environmentally sustainable choices with their meals. Boasting 6,000 sq ft of dining and retail space, diners can look forward to a modern Australian food menu across breakfast, lunch and dinner. We especially love the Charred Eggplant with whipped feta yoghurt, Slipper Lobster with Nduja butter and the not-so-sweet Calabaza Squash Mousse Cake. The venue also offers vegetarian and vegan options, and a wide selection of organic drinks.
The retail store has an extensive range of over 1,000 products including pantry essentials, organic beverages, specialty products like spices and oils, as well as baking ingredients. Said to be the island’s largest organic and natural store, it’s a place where you can find Hot Chocolate sourced from a small Peruvian family farm, Organic Coconut Milk Powder from Sri Lanka, and Sumac (a tart, tangy spice) from Turkey. You can even purchase products used in Terra Madre’s restaurant like tahini, freekeh, lemon oil, peanut butter and tri-coloured quinoa—all organic of course.
A version of this article first appeared on SG Magazine.