The dining scene in Singapore never seems to sleep. It's ever-changing and endlessly inventive, which can be a lot to keep up with, if we're being honest. To make life easier, we’ve curated a mini selection of standout spots. These are some of the new restaurant menus in Singapore that deserve your attention (and appetite).
It’s always a dramatic affair dining at AIR. From the dramatic walk up to its stunning architecture and lush garden that provides for the kitchen, to the enchanting atmosphere that breeds deep conversation—it’s all incredible. Yet, food remains at the centre.
AIR recently revamped its menu just last month, introducing a more cohesive culinary identity inspired by Southeast Asian soul, and the lived experiences of its new kitchen team.
Ready your palate with the Ceviche of Local Mahi Mahi, a clean, well-balanced plate of tang and brine, crunch and softness. Tiger Prawns Bakar are grilled and tossed in coconut cream and chilli jam butter before being buried under a bed of crispy puffed rice and fresh pomelo for an aromatic lift.
A Nice Grouper takes a four-day dry-aged fish and grills it over charcoal to achieve a firm, flaky texture. A coconut and lemongrass broth translate the flavours of Tom Kha (Thai coconut chicken soup) onto the fish, while red chilli, lime, and pineapple salsa brighten each bite. Meanwhile, Glazed Duck Breast with Coriander wears a coating of kecap manis and a blackened crust of coriander, fennel, and ginger flower, creating a lively interplay of textures.
End the experience off on a sweet note with the Watermelon Rose Gelato, a pretty assortment of watermelon jelly, cashew crumble, watermelon sorbet, and yoghurt mousse.
Vibe: You know the Cullen family’s home from the first Twilight movie? It’s like that if it were revamped as a new restaurant
Must-orders: Ceviche of Local Mahi Mahi, Tiger Prawns Bakar, Watermelon Rose Gelato
Spread the word: Torno Subito—the whimsical child of three Michelin-starred Osteria Francescana’s chef-owner, Massimo Bottura—has dropped a reimagined menu to deliver even more bold Italian flavours.
Jump right into classics like the Tagliatella—egg pasta served with a generous ladle of hand-chopped Wagyu ragù. From the silky fresh pasta to the tender beef, everything is soft, yet it still manages to deliver a unique mouthfeel of springiness and elasticity. Then there’s the Minestra Di Mare—baby penne-shaped pastas simmering in a seafood broth of roasted red prawns, red snapper, squid and basil oil to yield an immense depth that develops with each chew.
For secondi, try the beautiful Modena Wagyu Ribs, slow-cooked in Villa Manodori dark cherry vinegar until sticky and luscious. The roasted milk-fed Porchetta is a suckling pig that comes presented in a beautiful basket of flowers, before being portioned into plates of peach compote and leafy greens.
And yes, the restaurant’s famous Tiramisubito survives the menu culling and will continue to amaze with its ingenuity and ice-cream-forward take on the classic tiramisu.
Vibe: If the Mad Hatter liked food more than tea
Must-orders: Minestra Di Mare, Porchetta, Tiramisubito
Not exactly a menu refresh, but Pete's Place has recently refreshed its set lunch offerings with some great value that was too difficult to overlook (sorry). Choose between a two-course set (SGD 42) with a main plus either the antipasti buffet and soup, or the dessert buffet; or a three-course set (SGD52) with all of the above.
The antipasti bar features everything from fresh tuna salads to roasted capsicums with an array of cold cuts and Italian cheeses to boot. It feels like sneaking bites in a kitchen you’re not supposed to be in, because the freshness far exceeds your usual buffet fare.
For the mains, opt for the Pollo Alla Milanese, a thin, golden herb-crusted chicken cutlet served with some seriously addictive roasted potatoes. The Linguine Vongole is simply an excellent plate of pasta with the right amount of structural give, richness, saltiness and depth, served with plenty of clams.
Dessert brings fresh fruits, homemade tarts, and soft serves. But what you really want to grab are their Vanilla Panna Cotta and the signature Pete’s Place Tiramisu, which remains the best Tiramisu we’ve had in Singapore.
Vibe: If your rich Italian friend’s grandfather invited you over for dinner
Must-orders: Three-course set, Linguine Vongole, Pete’s Place Tiramisu
The Standard Singapore may have only officially opened in June, but its signature restaurant Kaya has already revamped its à la carte menu. In a cosy space tangled with vines and dangling lightbulbs, boundless contemporary Japanese cuisine is at the centre of it.
Begin with the acidic Slapped by a Marlin, a swordfish tataki glazed in fermented garlic miso. The fish sears to a medium doneness, achieving a mouthfeel that sits neatly between tender and snappy. Nikujaga sees tender slices of beef, chunks of crispy potatoes, and pickled carrots swimming in a pool of soy-mirin broth. When I tried this dish during a media stay in January, it was good. Today, it’s excellent—perhaps a sign of Kaya’s progress.
The Lamb & Furikake pairs beautifully with a 4-week fermented shoyu koji to deliver a succulent bite, minus any of that familiar gaminess. Our favourite bite, however, comes from Open Wide—tuna throat charred over an open flame, achieving a uniquely crispy bite without relying on scorched skin.
Vibe: A cosy rainforest with some damned good food
Must-orders: Slapped by a Marlin, Nikujaga, Open Wide
The now-defunct RVLT at Carpenter Street built its reputation as a gritty gastro wine bar, one that helped pioneer Singapore’s natural wine movement. Since its closure, owners Alvin Gho and Ian Lim have lain low, slowly biding their time for the rebirth of a new project: Revolution.
Not to be confused for RVLT 2.0, Revolution steps back from the wine and pushes deeper into food. It’s just a long-winded way of us saying that it’s a proper restaurant now. That said, with both owners being sommeliers, wine will never truly fade away. It’s just no longer the lead act—good food, (pasta, in particular) will now be at the forefront.
Look forward to an inspiring menu of local-inspired pasta like the bright Mala-pesto Mezze Maniche andindulgent Black Pepper Wagyu Mini Steak Bucatini. What really caught our palate, however, was the chicken rendang home-made ravioli. Chicken berampah crumbles are incorporated into a chicken mousse and rempah to create an aromatic yet wildly addictive mouthfeel of bounce and crisp. The Hua Diao White Clams Linguine substitutes fancy white wines with Hua Diao, the famous Chinese Shaoxing wine cooking wine. The result is a rich, warming bite of pasta with a generous serving of briny clams to boot.
For those bites in between pastas, snack on their Signature Chicken Nuggets, a cult favourite from RVLT back in the day. Bits of gizzards are folded into the ground chicken mixture, giving each bite an unexpected textural twist you won’t find in your usual nugget.
End your meal with a plate of Pandan Madeleines, which are as fragrant and addictive as they sound. What elevates Revolution’s madeleines is how they’re freshly baked each time, creating an almost biscuit-like consistency that belies their sponge cake roots.
The restaurant is still rather green, so they’re currently only open for lunch service. But their SGD28.80 set menu makes it worth the midday visit: a salad, a choice of pasta, and a drink (iced tea, lemonade, or coffee).
Vibe: If Danish design house, Fritz Hansen, actually ran restaurants like Ikea
Must-orders: Chicken Rendang Home-made Ravioli, Hua Diao White Clams Linguine, Pandan Madeleines
