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 the vibes to expect at these joints, and some of their standout dishes that made us sit up, slow down, and savour every bite as of late. Dig in.
The Michelin-recognised Chinese restaurant is known for serving up some of the best Cantonese and Sichuan cuisine in Singapore. But for the next couple of months (now until 31 August), there's a lobster flourish taking over Min Jiang. Each day, twelve fresh lobsters arrive and are prepared three different ways across the à la carte menu.
First, sautéed with trio onion and hon shimeji mushrooms to lend the crustacean a buttery, earthy flavour profile. Second, braised with silken Sichuan 'Ma Po' tofu, gentle enough even for those with a low tolerance for Sichuan spice. Third, wok-fried with fried shallots and garlic in soy sauce and Sichuan chilli oil, delivering a punchy, slightly pungent umami. And fret not: the white flesh of the lobster remains tender and abundant throughout, so you won't be shortchanged whichever dish you order.
Vibe: If Loro Piana decided to open a Chinese restaurant
Must-orders: Wok-Fried Lobster with Fried Shallots and Garlic in Soy Sauce and Sichuan Chilli Oil, Braised Lobster with Sichuan ‘Ma Po’ Tofu
Min Jiang is located at 7A &, 7B Dempsey Rd, 249684 and 22 Scotts Rd, Goodwood Park Hotel, Singapore 228221
Having spent six years at NOBU, and a further 24 years moving between kitchens across Europe, Asia and Australia, chef Rose Ang is finally settling down with a restaurant of her own. DOMO is a modern Japanese restaurant with an unapologetic, no-holds-barred approach to its original creations.
There's a Hamachi Crudo sitting in a pool of yuzu-infused soy sauce, topped with a ring of red chilli, the aroma of blossom set against herbaceous heat. There's a Tuna Sashimi Taco, its crispy golden crust cradling the firm bounciness of raw tuna. And there are slices of Salmon Tataki, doused in a Dijon mustard miso and balsamic glaze that hits notes of nuttiness, heat and acidity.
But the classics haven't been neglected: the Cod Fillet with Yuzu Miso takes everything chef Ang learnt in the NOBU kitchens and imparts it onto her own plate. Sweet yet savoury, with an umami char at the edges of the flaky fish. You get all this, and more, in the seven-course Omakase tasting menu, which will set you back SGD150.
Vibe: How you envisioned futuristic Japanese restaurants would look like as a kid
Must-orders: Omakase tasting menu
DOMO is located at 252 N Bridge Rd, #03-00 Fairmont Singapore, Singapore 179103
Elephant Grounds is quickly following up its debut earlier this year with an expanded all-day menu that has exceeded even our expectations. Its seafood offerings in particular caught our attention.
Order the Seafood Bisque, which sets the tone from the outset, generously packed with chunks of prawn and squid in a rich, velvety broth. The Seafood Aglio Olio pays homage to Hokkien mee, tossing garlic, chilli, prawns, squid and prawn stock together for a thoroughly satisfying bite. Another dish we're still thinking about is the brand's signature Ice Cream Sandwich, which presses either vanilla or cinnamon ice cream (get this one) between two slabs of chewy chocolate chip cookie. Simple in concept, but indelible in execution.
Vibe: Being bathed in sunlight, minus the searing humidity
Must-orders: Seafood Bisque, Seafood Aglio Olio, Ice Cream Sandwich
Elephant Grounds is located at 124 Beach Rd, #01-04 Guoco Midtown, Singapore 189771
Much like its namesake, Bedrock has been a pillar of go-to steaks in Singapore for nearly two decades. We know they're great at steak, but give their other proteins a try and you'll find yourself pleasantly surprised. At their Oasia Resort Sentosa outlet only, they've released a limited-time menu (running until 31 July 2026) that puts this versatility on full display across three mains built around fish, duck and beef.
The Kombu-aged Seabass is wrapped and dry-aged in kombu for seven days, allowing the flavours of the seaweed to penetrate the fish completely. It's then pan-seared to achieve a crackling skin, before being doused in a béchamel sauce with clams for a chowder-like flavour profile. A braising jus of cinnamon, star anise, orange juice and lemon is drizzled over the Maple-Smoked Duck Breast for a velvety finish, with an orange-carrot purée served alongside to amplify that sweet richness. Finally, the Dry-aged Corn-fed Striploin is dry-aged before being grilled over applewood for a subtle smokiness, and paired with a whisky mustard veal jus and morel mushrooms for an earthy, umami-laden result when eaten together.
Vibe: Less bar and grill, more fancy restaurant you’d take your partner to meet the parents
Must-orders: Kombu-aged Seabass, Dry-aged Corn-fed Striploin
Bedrock Origin is located at Oasia Resort Sentosa Hotel, 23 Bch Vw Rd, #01-02 Palawan Ridge, 098679
SKIRT at W Singapore, Sentosa Cove, may have introduced a menu refresh this March, but the steakhouse is sticking to its guns. Each protein is cooked over an open fire of charcoal, almond wood, or hickory smoke, bestowing upon each dish a distinct aroma that deepens with every bite. Dry-ageing techniques are still applied to the beef, fish and poultry they use, just as they've always done.
Look forward to dishes like the Grilled Fremantle Octopus, doused in squid ink sauce and 'nduja aioli, and the Cubano Iberico Pluma, served with cordyceps and smoked aubergine. The dishes are lighter on seasoning, choosing instead to let the natural flavour of the proteins and the grill take centre stage. This is especially true of its steak offerings, whose entire carcasses are regularly imported from Australian farms and Japanese prefectures, and butchered by the very chefs responsible for the food you'll go on to eat.
Vibe: Steak night at your really wealthy friend’s Sentosa house
Must-orders: Cubano Iberico Pluma, Charred Hispi Cabbage
SKIRT is located at W Singapore, Sentosa Cove, 21 Ocean Way, 098374
PREVIOUSLY
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
