So you told her, Hey it's still early stages—which is why we still bother to do date night for Valentine's Day at all—. Too fancy a dinner could be a bit of a pressure—on both the relationship, whatever the label is, and my wallet—. I'm not quite ready to settle down and just keeping my options open because what if someone hotter comes along? Instead, let's commemorate our final leg of talking stages somewhere casual but not any less romantic.
In your head, that is. What you ultimately managed to say was, "Don't worry, I'll find a place". And here you are, stumbling upon this piece since all establishments with special V-Day menus are fully booked and you're running out of ideas. We get it. Here are some fairly new restaurants and bars to consider, whatever your situation(ship) may be.
You may have known it as Club Street Wine Room or Andrew Walsh's 87 Club Street depending on your uh, season in life. Now until the next few months at least, the space hosts a Japanese café by day and a soulful wine bar come drinking hours. Much of the interior remains unchanged, but the ambience is a little more relaxed. The rows of bottles sitting under the gentle skylight and vibrant artwork hint at the eclectic menu.
Your day options lean on the safe side with grain bowls and sandos, but night gets experimental with risotto of Japanese short grain steeped in dashi, or beef cheek ragu with kombu. All with a wide range of big Whites to powerful Reds and curated sakes to savour. Major word of advice: Order the Whipped Burrata. Drizzled in honey, yuzu oil and generously dusted with frozen momotaro tomato, it's honestly the best rendition of the classic cheese appetiser.
Mizue is currently located at 87 Club Street, Singapore 069455.
The Cicheti Group's fifth dining concept takes over PS Cafe Petit's former stomping ground. This little house, as its name suggests, evokes all domestic charm in feel and flavour. The stucco walls, terracotta tiles, and natural timber, to the open kitchen framed by suspended copper pots put you in a cosy lull.
Especially after scrumptious pasta and woodfired pizza the Cicheti name is known for. Their new hybrid Nea-Romana pizza spins two classic Italian styles into one crispy standout—with a variety of choice, of course. Crafted of finely milled flours and earthy rye, then slow-fermented over 60 hours, it's best enjoyed with the select wines of this unpretentious trattoria.
Casa Cicheti is located at 78 Guan Chuan Street #01-41, Singapore 160078.
The nightlife concept from Kilo collective and A Phat Cat collective has recently added a special sum sum to its cocktail lounge. The highly on-brand collaboration technically counts as music related when it's Yung Raja who's bringing in the goods. The rapper is rightfully passionate in sharing his cross-generational secret family recipe with the world (we were there; we saw the fire in his eyes).
The traditionally made dosas become brilliant taco shells to encase Masala Prawn, Lamb Rendang, Crispy Chicken, and Crackling Roast Pork. And the dipping curry—divine. Considering that these are also the world's first dosa tacos, they make perfect grub if you'd like to try a properly new dish alongside dedicated drinks, progressive beats and an electric backdrop.
BTGD is located at 97 Duxton Road, Singapore 089541. The Maha Co menu is available Wednesdays through Fridays, 7pm - 10pm.
This sleek space has a two-halves-make-a-whole thing going with the best equation—a place to imbibe next to a place to dance. Hall, its bar/restaurant, serves up incredibly Southeast Asian-inspired drinks like Cempedak Lassi, Gula Melaka Old Fashioned, and Bak Kwa Manhattan. You've got a full 15 tipples to pick from to discuss which you like better.
If you're extending Dry January, there's a dedicated counter of similarly flavoured gelatos and sorbets you can't miss. All this is not on an empty stomach with sliders and hearty fried bites by Chix Hot Chicken to fuel the rest of your night on Floor, RASA's music lounge. Whether live shows, performing arts, or international set list, the programming is ever evolving and up for your discovery.
RASA is located at Republic Plaza Tower 1 #02-01/02, Singapore 048619.
Immediately, the dry ageing room is what catches my eye. Suspended from hooks, whole carcasses of ducks, pigs, cows, and a massive 5-foot tuna bathe in a warm, golden glow. With a name like Butcher’s Block, you’d expect steak to dominate the menu. But Chef de Cuisine Jordan Keao repulses that idea. Butcher’s Block is meant to honour his Hawai’ian heritage, embodying a philosophy of respecting the land and nature's bounties through a zero-waste approach.
And he’s not exaggerating, nothing goes to waste here—not even the residual heat from the flames. In the open-concept kitchen, seemingly decorative slabs of duck and viney herbs dangling high above the open-fire stove are actually using the ambient heat to engage a slow cook that coaxes the deepest aromas out of the produce.
The meal begins with a series of appetisers—Beef Pipikaula, Yellowfin Tuna Poke, and the succulent Grilled Oyster with Lup Cheung. Don’t get me wrong; all accomplish their duties to awaken your palate, but what I really want to do is get into the part of the menu that excites me.
First up: Grilled Jeju Island Abalone. Pardon my ignorance, but as someone who’s always side-eyed my father for dropping 50 bucks on a rubbery, chewy piece of sea snail during Chinese New Year, Chef Jordan has completely enlightened me with his take on abalone. Abalone innards are infused in a risotto-like congee, paired with an airy scoop of potato koji (think of it as an Asian-style mashed potato) to create a warm, soulful bite that defies any chewy notions I previously had of abalones. The crispy rice and seaweeds scattered on top creates an intriguing textural interplay of crispy and gummy—all this culminates in my favourite bite of the meal.
It's no easy task following up a dish so excellent, but the Dry-aged Duck Huli Huli manages quite affably. The duck presents itself in three ways here: fire-roasted, shredded duck leg confit, and an aromatic Portuguese sausage. Each form underscores the culinary breadth of Butcher’s Block, and by extension, the range of Hawai’ian cuisine.
Similarly, the Blackmore Farms Wagyu Trio—the beef adjacent to the Dry-aged Duck Huli Huli—uses three method; grilling, smoking and ambient heat to prepare a trinity of cuts, arranged deliberately around the plate. Though they each differ in preparation, the restaurant’s signature wood-fired flavour unites them all. The smoky, oaky aroma lingering just long enough between each bite to tie beautifully onto the next.
For those searching for that extra oomph, an in-house sommelier is on hand to tailor a wine or Dom Pérignon pairing that will elevate your dining experience from great to truly indelible. Butcher’s Block’s Autumn/Winter IMUA dining experience will be available from now till 2 March 2025.