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Food Happenings

The new restaurants to try in October 2019

Destin Tay 11 October 2019

Here are four upcoming spots that you should keep an eye out for.

Bacha Coffee, ION Orchard

The month, we sussed out two new outlets from well-established Singaporean brands and a posh rooftop dining restaurant that offers a feast for the senses. Feeling indulgent? An afternoon coffee in a setting fit for royalty is a great remedy.

Bacha Coffee signatures; sweet croissants and coffee served with hot milk and homemade Chantilly cream

Bacha Coffee

Moroccan heritage coffeehouse Bacha Coffee opens its first international outlet at ION Orchard. The 106-year-old grand dame traces its origins to the first Bacha Coffee at the grand Dar el Bacha Palace in Marrakesh, where it serves only 100 percent Arabica beans sourced from the Arabian Peninsula and the surrounding area.

The saffron and indigo-hued 30-seater space takes its design inspiration from the architecture of the palace, displaying historic Moroccan design touches juxtaposed against ultra-modern chrome displays. Besides the extensive list of over 200 hand-roasted coffees (from $9 per pot) ranging from single-origin, blended or flavoured grounds, diners can complete the indulgent experience with a selection of their traditional sweets or signature sweet or savoury croissants.

#01-15/16, ION Orchard, 2 Orchard Turn. Tel: 6363 1910

New Ubin’s Charcoal Fish Head Steamboat

New Ubin Tampines

Here’s another reason for Easties to celebrate. The acclaimed, modern tzi char eatery has shifted its Hillview Avenue outlet to new digs at Tampines. Led by founder and chef Pang Seng Meng, the new spot at Space@Tampines is a grouping of three different concepts that includes the quintessential New Ubin Tampines tzi char and New Ubin Test Kitchen (The a third concept that is yet to be announced.)

New Ubin regulars, however, can still expect a similar rustic dining environment, along with drool-worthy plates of choice rib-eye, beef fat fried rice, and Charcoal Fish Head Steamboat ($28). As the name of New Ubin Test Kitchen, new dishes are rolled out from the incubator space and the menu will be updated every three months. Try a plate of Ubin Nasi Lemak ($15), a sumptuous plate of fragrant coconut rice, sambal cuttlefish and ayam bakar.

#01-16, 18 Tampines Industrial Crescent. Tel: 9740 6870


Merci Marcel’s signature dish: Ravioles de Rayons

Merci Marcel Orchard

The chic French cafe-restaurant has opened its new flagship outlet at Palais Renaissance, taking over the space that was previously occupied by Breitling Boutique. They have knocked down some of the surrounding walls to create a new al fresco dining space reminiscent of French winter gardens, along with a retail store stocking lifestyle and home decor items from boutique brands around the world.

Grab a seat on the porch to enjoy a vast view of the bustling streets of Orchard, and nurse a glass of biodynamic French wine or the La Vie en Marcel ($19), a refreshing tipple of gin, lime and pear liqueur. The food menu features signatures from the other Merci Marcel outlets, such as the Ravioles de Royan ($18) and Tarte Flambee ($24), but do try out the new items by chef Nicolas Nguyen. He plates up a clean tasting Slow-Cooked Cod Risotto with Spiruline Dressing ($34), perfect for a light afternoon meal.

#01-03/04, Palais Renaissance, 390 Orchard Road. Tel: 6735 2608

The view from VUE’s dining room


The latest addition to Singapore’s growing list of luxe rooftop dining experiences is VUE. Located on the penthouse of the OUE Bayfront building, the chef-driven spot emphasises on binchōtan-grilled specialities and a wide selection of wines, cocktails and spritzes. The highlight of the space is hands down the 36-seater al fresco pavillion, a picture-perfect space for stunning views of the Marina Bay skyline.

The spritz bar at the pavillion offers a few signature drinks, such as the Ispahan, a mix of raspberry-infused gin, lychee and grapefruit, and the signature VUE Royale, a lively concoction of Champagne, umeshu and bourbon. Pair these delightful tipples with plates from executive chef Sam Chin that have a strong focus on specially sourced ingredients and seasonal produce. Do not leave without having a taste of their 24-hour binchōtan-smoked Kumamoto A5 Kokuou Wagyu Sirloin. Tender doesn’t even begin to describe it; each bite spells unctuous bliss, and the sirloin slices are made ever more delicious with onion marmalade, red wine jus, whole grain mustard and an assortment of sides.

Level 19, OUE Bayfront, 50 Collyer Quay. Tel: 8879 0923

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