New restaurant and menus to check out in Singapore

From the lush landscapes of Sentosa to the vibrant streets of Clarke Quay, chefs are combining global flavours with local influences to create unforgettable dishes.

Whether you’re craving a fusion of French and Japanese cuisine, traditional Singaporean favourites with a modern twist, or innovative takes on classic dishes, these new spots are sure to impress.

Choon Hoy Parlour

Choon Hoy Parlor (CHP) honours Dylan Ong’s mother, who inspired him with her kindness, grace, and dedication. Transitioning from 14 years of French culinary training, Dylan focuses on heartfelt heirloom and heritage recipes, especially beloved multi-cultural hawker dishes of Singapore.

Central to the restaurant are chefs Benji Chew and Renee Tang, who collaborate to create familiar and heartwarming dishes, blending tradition with contemporary flair. Their goal is to make “Singapore Soul Food” accessible and affordable through cost engineering.

Amidst the hearty starters, a particular standout is Benji’s modern twist on her family’s rojak recipe, “Our Rojak Our Own Way,” which is presented with rojak sauce ice-cream, seasonal fruits, century egg, youtiao, and crushed peanuts. 

Reimagined classics such as the Mini Fried Pomfret with Plum Taucheong Dip offer a twist on traditional dishes, with crisp baby pomfrets served with a sweet-and-sour plum taucheong dip. The Ulam Salad is a refreshing mix of fresh vegetables and herbs with sambal belachan and ginger flower emulsion.

Another favourite is the Coin Prata with Masala Lamb, where crisp coin prata is topped with rich lamb masala and mint yogurt.

A standout main course is the CHP Hainanese Kampong Chicken – a beloved classic, featuring fresh kampong free-range chicken poached to perfection. It is served with sliced cucumbers, a house-blended soy sauce, and topped with an aromatic scallion and ginger sauce. We highly recommend pairing it with the fragrant Triple L rice – A Lil Lard, A Lil Soy, A Lil Love – a personal recipe of Chef Dylan’s, where short grain rice is mixed with premium soy sauce and pork lard, and topped with crispy pieces of fried lard.

The 16-Hour Coffee Angus Short Rib is another highlight dish, featuring coffee-glazed beef short rib marinated in a spicy Vietnamese blend, sous vide, and grilled to perfection. Soup-wise, the White Pepper Pig’s Stomach Collagen Soup is a nourishing dish made with chicken stock, winter melon, and goji berries. 

Other signature heirloom dishes include the Teochew Braised Duck, served in tau kwa pau style with stuffed fried beancurd, and the Pork Leg Trotter Jelly, a tribute to Dylan’s father’s hawker roots, featuring trotter meat, skin, and pig ears for added crunch.

Desserts at CHP include the Durian Chendol, a delightful creation with gula melaka sponge, pandan jelly, coconut ice-cream, D24 durian puree, and corn espuma.

At CHP, diners can opt for a la carte selections, communal menus, or lunch sets.

Kaarla

Kaarla, the Japanese-Australian restaurant, has revamped its menu under the leadership of executive chef Lamley Chua, focusing on ethically sourced ingredients from boutique producers and local farms. The heart of Kaarla’s open kitchen is its wood-fire grill, which imparts a distinctive flavour to dishes that blend Australian and Japanese influences. The menu, now featuring affordably-priced sharing plates, is ideal for communal dinners or casual after-work gatherings.

The culinary journey begins with snacks like the crunchy Teriyaki Onion Jam ‘Crumpet’ topped with lardo and tempura crisps, and thinly sliced Lotus Root Chips sprinkled with furikake and served with a dashi honey dip. Bread lovers will also delight in the Parker Brioche with shio kombu butter.

Small plates highlight the season’s best ingredients, such as Coal Roasted Tiger Prawns enhanced by sansho pepper and tamarind jam, and Australian Wagyu Beef Tartare, featuring wagyu beef tartare with shredded cured egg and an array of condiments like pickled onions and diced radish, served with crispy gruyere chips.

Main courses continue the wood-fire theme with Natural Pork Loin, perfectly grilled and served with braised barley and garden vegetables. The John Dory exemplifies Kaarla’s east-meets-west approach with charred fillets, shoyu sautéed spinach, and lemon myrtle blanc sauce. The Black Angus Grain Fed Sirloin is seared to preference and complemented with rich tamari jus, chestnut mushroom puree, and pickled vegetables. The Wood Roasted Pumpkin offers a sweet contrast with goat’s feta cheese crumbles and a savoury miso glaze made from the pumpkin seeds.

For dessert, enjoy the Kaarla Pavlova, a deconstructed pavlova with charred cane sugar meringue, creamy mango gelato, and thyme-infused lemon mousse. Another option is the Golden Lamington, featuring tart raspberry fruit jelly and a boozy caramelised white chocolate rum mousse.

QĪN

Nestled in the fourth and fifth level of The Clan Hotel, QĪN Restaurant & Bar offers an exquisite dining experience with new lunch and dinner set menus crafted by executive chef Maksym Chukanov. With over 18 years of culinary expertise, Chef Maksym brings a unique blend of modern European techniques and Asian influences, having honed his skills in prestigious kitchens like the two Michelin-starred Restaurant Ikarus in Salzburg and the renowned Noma 2.0 in Denmark. 

QĪN, meaning “closeness” in Mandarin, emphasises the joy of dining together with its diverse menus featuring succulent meats, fresh seafood, and vibrant vegetables. Each dish utilises every part of the ingredients to minimise waste while showcasing versatility in flavours and textures.

At QĪN, the lunch menu offers a choice between a four-course degustation or a six-course option. The experience begins with a warm Milk Bread served with the rich sweetness of gula melaka and airy whipped brown butter.

The second course features Petuna Ocean Trout, topped with delicate Ikura and crisp cucumber slices, creating a refreshing bite that pairs beautifully with the bright acidity of Ken Forrester Old Vine Reserve Chenin Blanc from South Africa.

Next, an Organic Egg dish captivates with its creamy texture, savoury Bawang Goreng, melted gruyere, and earthy truffle.

The Farmed Red Snapper follows, presented on a bed of smoked mash infused with aromatic curry, offering a comforting blend of smokiness and spice. It’s complemented by the light and floral Domaine Jean-Paul Balland Sancerre Rosé, a French Pinot Noir. 

For the main course, the Australian Black Angus delivers tender meat with bold flavours, featuring a hint of spice from Szechuan Pepper and a deep, savoury sweetness from Black Garlic, again paired perfectly with the complex tannins of the medium-bodied La Gerla Rosso Di Montalcino Sangiovese, known for its bright cherry notes. 

The meal concludes with a dessert of Soursop, Calamansi, and Lemongrass, where the tartness is balanced by fragrant sweetness, paired with the light effervescence and floral notes of Gianni Doglia Moscato D’Asti DOCG.

For dinner, QĪN offers a curated four-course menu or a six-course degustation with an optional wine pairing available.

Wanting Kitchen at Chef X

Far East Organization’s Chef X concept at Clarke Quay Central mall allows home-based and private dining chefs to operate their own commercial restaurant for four to eight weeks.

Zeng Wanting, the founder of Wanting Kimchi, is the second resident chef at Chef X. Since 2019, she has developed a loyal customer base with her brand of low-salt, low-sugar, and MSG-free kimchi, known for its complex and comforting flavors. During her residency from July 1 to August 26, 2024, Wanting will offer her best-selling Signature Cabbage Kimchi and Addictive Apple Kimchi, along with new hot dishes.

The Signature Cabbage Kimchi is made from scratch with fresh, high-quality produce, this kimchi is naturally rich in antioxidants and probiotics. It’s a staple offering that embodies the perfect balance of savoury, spicy, and umami flavours.

Meanwhile, the Addictive Apple Kimchi is a unique twist on traditional kimchi, this dish features juicy apple cubes marinated in a flavorful kimchi paste, providing a delightful blend of crunchy texture and a sweet, spicy profile.

As for the Premium Raw Marinated Crabs, these live, wild-caught blue swimmer crabs from Indonesia are marinated in a soy-based superior stock, cooked from scratch for hours, resulting in a luxurious dish that’s a must-try for seafood lovers.

There are also offerings such as the lunch bento sets and bibimbap; inspired by Singaporean economy rice, these offerings allow diners to pick and choose from a variety of side dishes and protein options. Each bento is crafted to provide a healthy, delicious, home-cooked meal experience with the added benefits of wild fermentation.

The highlight is the Kimchi Jjim (for two diners), a signature hot dish that features slow-aged, whole-head cabbage kimchi, a generous serving of pork ribs, and a homemade stock base. It’s a rich, yet light dish that’s almost hot-pot-like, with the natural sourness of aged kimchi perfectly balancing the richness of the meat.

Camille in 1-Flowerhill

Perched on a hill at 6 Imbiah Road, a century-old conservation house has been transformed into 1-Flowerhill, a lush, multi-concept destination near Sentosa’s Mount Imbiah. The beautifully landscaped estate features garden paths, water features, and panoramic views of Sentosa Sensoryscape and the heritage hotel belt, inviting guests to reconnect with nature.

At Camille, French and Japanese culinary traditions merge under the expertise of chefs Lamley Chua and Loh Wai Lun. As Sentosa’s first French-Japanese restaurant, Camille celebrates romance and is named after Monet’s greatest love and muse, for whom he painted numerous floral artworks.

The menu highlights sustainably sourced ingredients with dishes like the A5 Hokkaido Beef & Tuna Akami Tartare, which offers a delightful blend of flavours and textures assembled tableside, as well as the Camille Garden, a warm vegetarian dish named after Monet’s twin passions – Camille and gardening – that features pan-fried carrots atop shiro miso beurre noisette sauce. 

A personal favourite, the Marseille Seafood stewed en papillote style features crustaceans such as mussels, scallops, prawns, and Madai, cooked in a yuzu-scented bisque. The ‘Robbins Island’ wagyu, meanwhile, is made of perfectly grilled flat iron steak paired with salt-baked celeriac infused with balsamic teriyaki and sweet confit banana shallot.

For dessert, the Deconstructed ‘Black Forest’ is also assembled tableside, combining Valrhona 70% Guanaja chocolate mousse accompanied by frozen chocolate clouds, edible chocolate soil, cherry granola, and tart red cherry sorbet. Finished with red cherry coulis and whimsical mushroom meringues, this dessert offers a sensorial finale that leaves a lasting impression.