You’ve read the title, you know what to expect. With great ambience and even better food, these restaurants have earned Esquire Singapore’s stamp of approval (to be taken with a pinch of salt, so to speak). Here’s a lowdown of some of their standout dishes that made us sit up, slow down, and savour every bite as of late. Dig in.
One of our go-to joints for comforting, honest-to-God British fare is none other than Carnaby. In a yellow-lit diner strewn with cork-lined walls, hanging vinyls, and wooden furniture, ‘90s Britpop hums softly through the space—creating a pub-like warmth that matches its hearty menu. Expect seared scallops (a must-order starter), roast beef, steak and Guinness pie, beer-battered fish and chips—British classics done just right.
From now till 15 November, however, Carnaby’s been given a twist. Challenged by Bord Bia (The Irish Food Board) to craft a dish featuring world-class Irish produce, chef Adam Penney presents “What’s the Quack?” Using a premium duck leg from the Irish Duck Company, he confits it low and slow until it surrenders tenderly to the fork. Slice into its crisp skin and you’ll find it overflowing with fatty succulence; none of the usual gaminess. It’s plated with creamy colcannon and charred sprouts, while wild blackberries and a hot honey-thyme jus lend a sweet, tangy counterpoint to the savoury.
To drink, there’s the “Shanky Panky”—a caramel-forward cocktail built on Born Irish Whiskey, Shanky Whip, Campari, and blood orange bitters. It goes down without resistance, perfect for rounding off the vibes of a British (or Irish) pub gathering.
Vibe: If a vinyl store served food that nourished as much as its music
Must-orders: Seared Scallops, What’s the Quack?, Sticky Toffee Date Pudding
Carnaby is located at 60 Robertson Quay, #01-01, Singapore 238252
In a quaint little hut tucked away on Dempsey Hill lies Morsels, a restaurant imbued with all the idyllic charm you’d find in an old-world cottage. I’m talkin’ wooden windowpanes draped with neutral curtains and chipped white walls that wear their years with honesty.
Like Carnaby, Morsels has teamed up with Bord Bia to create a special menu showcasing top-tier Irish produce. Running from now till 21 November 2025, the four-course experience bridges Irish provenance and Asian fermentation.
It opens with the Ostra Regal Amulette Oyster, a trio of briny jewels, each touching a distinct note of salt, tang, and deep umami. Then comes the Smoked Silverhill Irish Duck Breast, made with duck from Silverhill Farm—often described as the “wagyu of ducks.” Glazed with Fercullen Whiskey, the duck is sliced and served atop bouncy mazemen noodles. Midway through, a pitcher of Guinness dashi broth is poured over, transforming the dish into a soul-warming bowl of boozy duck noodles.
The mains continue with John Stone Irish Beef Hammer Shin, where tender strands of beef are tossed with Fercullen whiskey, pickled kale, and Chinese celery oil, coating the malfadine-shaped pasta in an aromatic sheen. Perhaps the highlight, though, comes at dessert: the Five Farms Irish Cream Horlicks Tiramiso—fluffy, light, and sneakily boozy; this one grew on us QUICK.
Vibe: The kind of restaurant Virginia Woolf would’ve probably loved
Must-orders: “Of Hearth and Harvest” four-course menu
Morsels is located at 25 Dempsey Rd, #01-04, Singapore 249670
Middle Eastern-Balkan gastrobar Leila just introduced its gritter concept that plays heavy on skewers. The influences are unapologetic; and you know you’re up for a good time when the complimentary mezze impresses right out the gate. Freshly housemade saluf is accompanied by three spreads; a black tahini that adds a unique dimension with its blend of sesame and garlic, a slightly spicy tomato relish and refreshing pickles. Then come the show on sticks. Naturally, the char on these babies are the charm, whether expertly applied to King Oyster Mushrooms or the Layered Kebab.
Greens are not neglected when the Freekeh Salad tosses toasted green wheat amongst dollops of smoked labneh cheese. The mains each carry a complex preparation method; from brining, marinating and smoking (that’s one dish, listed below), to poaching in smoked garlic butter (also listed below). The last piece of good news is the Middle-Eastern desserts though traditional, are adjusted for the local palate i.e. the highest Asian compliment ever: not too sweet.
Vibe: The laidback, weekend dine-out that fills you without breaking the bank
Must-orders: Half Chicken, Alaskan King Crab Leg
STYXX is located at 18 Teck Lim Road, Singapore 088390
If you take a bunch of European breads we’re familiar with on this side of the world, Focaccia probably triumphs as the most flavourful of the lot. And now the city’s first Focaccia-forward deli is adding more to the popular staple. Focaccia is still at the forefront, but charcuterie-style condiments—your mortadella, pastrami, prosciutto, and other multi-syllable Italian words—transform the artisanal bread into the hearty sandwich it was always destined to be.
There are both sweet and savoury options that make each a breakfast for champions (and lunch too, with the portion sizes). It’s all grab-and-go, but if you’d like to stay-and-drink, the cafe houses a little secret. The Champagnery is a velvety speakeasy dedicated to -you guessed it- champagne. The lounge brings iconic labels to rare selections to celebrate bubbly in the best way: shared.
Vibe: The Italian deli you saved in your itinerary because everybody and their grandmothers recommended it
Must-orders: Mamma Mia!, ‘Nduja, Porchetta
Mamma Mia Focaccia is located at 94 Amoy Street, Singapore 069914
There’s a new steakhouse in town, and this one’s called 54°. Named not only after the ideal temperature for a perfect medium-rare steak (you guessed it, 54°), the restaurant also happens to sit at 54 Amoy Street—thus the name. Add to the fact that the place is just a stone’s throw away from our office, and it almost feels as if 54°’s exquisite steaks were always destined to cross paths with our tongues.
But before that, let’s talk starters. The Potato Brioche is warm, pillowy and comforting—but when paired with a range compound butters (from caramelised onion to beef tallow), it's heavenly. The Pan-Seared Hokkaido Scallops, plated with thick-cut smoked kurobata bacon, are a visual and culinary delight. What you really want to get, however, is the Cold Capellini. Cold somen noodles are blanched in sherry vinegar for a light tang, with bits of langoustine and caviar woven between each strand of noodle to deliver hits of umami sweetness.
Now onto what you’re more interested in, the lowdown of the steaks. The Satsuma A4 Wagyu striploin is the fattiest of the lot, its buttery flavour taking precedence over pure beefiness. The Sanchoku Wagyu, on the other hand, is all beef. It’s a lean cut, which gives it a deeply robust beef flavour, without compromising on tenderness. Somewhere in between lies the Black Onyx Angus, good for the indecisive folks who want a balance of both worlds. Here’s a pro tip: get a side of Cherry Tomato Salad to cleanse the palate between bites. This’ll reset the taste buds, hopefully recreating the intensity of that first bite.
Desserts at 54° hold their own as well. Go for the Banana Foster if you like the sound of caramelised walnuts, marinated bananas, date ice cream, and gula melaka crumble.
Vibe: New Yorkkk, concrete jungle where steaks are made of
Must-orders: Potato Brioche, Cold Capellini, Sanchoku Wagyu
54° Steakhouse is located at 54 Amoy St, Singapore 069880
