New restaurants that every foodie should check out in 2024

Le Pristine

Credit: Le Pristine

1/20

Opening in: Mid-2024

Who’s behind it: Michelin-starred chef Sergio Herman is part of a collaboration between Hyatt and Sergio Herman Group. Chef Herman, a household name in the Netherlands and Belgium, is renowned for running a series of successful restaurants. He started by transforming Oud Sluis, his family’s mussel restaurant, into a culinary powerhouse that earned three Michelin stars every year since 2005 and annual placements on the World’s 50 Best Restaurants.

What it serves: Le Pristine Singapore promises to offer an immersive gastronomic experience. The menu will consist of contemporary European cuisine with a cosmopolitan flair, using thoughtfully sourced produce from Zeeland in the Netherlands, as well as seasonal ingredients.

The aesthetic: Design plans for the restaurant are still underway. However, since the collaboration builds on both Grand Hyatt Singapore and Chef Sergio Herman’s legacy, expect nothing less than grandeur and state-of-the-art resplendence. Cue works by the likes of Dutch artist Frederik Molenschot (pictured) and furniture designer Maarten Baas.

Address: Grand Hyatt Singapore, 10 Scotts Road

Contact: TBA

Instagram:@le_pristine_singapore

Tamba

Credit: Tamba

2/20

Open: March 2024

Who’s behind it: Kurt Wagner, founder of Tamba and Kafe Utu, another African-inspired restaurant. Tamba is a deeply personal journey that celebrates his early childhood growing up in Liberia, West Africa and also the life of his late adopted brother, after whom Tamba was named.

What it serves: Tamba’s culinary philosophy is a homage to West African culture and hospitality, blended with the comforting essence of a home environment. Guests can choose from beloved staples such as Jollof Rice with sofrito, Sakura chicken, and smoked pork belly. Also, Tapalapa bread with goat’s milk ricotta, drizzled with house-smoked honey and smoked bacon butter. Another house favourite is Suya, a grilled skewer dish made of Angus tenderloin and accompanied by kachumbari (a piquant tomato and onion salad) and crunchy smoked kuli kuli.

The aesthetic: Led by international designer Virginia Pérez-Orive, the space reflects a two-year journey of research and curation. The walls, with their intricate and rustic texture, are redolent of the effect of wind on sand, while the wooden mural crafted by renowned French sculptor Etienne Moyat takes centre stage and resembles the soft and uneven geometric Africa. The team has carefully chosen every detail of the interior, from the clay vessels and artefacts to the carved Tuareg-staff door handles, as a deliberate expression of Tamba’s spirit.

Address: 101 Duxton Road

Contact: 6513-5388

Instagram: @tamba.singapore

Offbeat

Credit: Offbeat

3/20

Open: March 2024

Who’s behind it: Founded by the team behind Tiong Bahru gastro bar Coq & Balls.

What it serves: The restaurant specialises in Asian fusion cuisine and includes inventive appetisers and main courses. For example, Peri Peri Chicken Rice, with grilled boneless leg chicken, spicy peri sauce, and chicken Japanese rice onigiri. Also, Ajumma’s Squid Ink Pancake, with oyster, prawn, zucchini, and sweet spicy soy. Patrons can also indulge in daily happy hour specials, featuring pints of beer starting from just $8.90, and exclusive ladies’ nights on Mondays, Tuesdays, and Wednesdays with deals on Prosecco, shooters, and champagne.

The aesthetic: Think Balinese-inspired accents and a chill atmosphere, with both indoor and outdoor seating.

Address: #01-01 Far East Square, 40 Pekin Street

Contact: 6322-3835

Instagram: @offbeat_sg

Torno Subito

Credit: Torno Subito

4/20

Open: February 2024

Who’s behind it: Internationally acclaimed chef Massimo Bottura, who leads the three-Michelin-starred Osteria Francescana in Modena, Italy. Executive Chef Alessio Pirozzi, who has been spearheading the culinary direction of the one Michelin-starred Torno Subito in Dubai as Head Chef since 2022, is at the helm of the kitchen.

What it serves: Italian dishes with an imaginative twist are the highlight. The seven-course menu, ‘Ciao Singapore!’, offers a taste of Torno Subito’s signature dishes, including ‘It’s Not Pasta’, a cuttlefish and bell pepper stew reimagined as a cold Tagliatelle pasta dish. Another standout dish from the menu is ‘I Love Pizza’, a classic Margherita with a light and airy crust made with Petra, a unique flour milled from top-quality wheat grains.

The aesthetic: Designed by award-winning Italian designer Paola Navone of Otto Studio, expect a bright display of unexpected colours and textures. The roughly 10,800 sq ft space delivers vibrant expressions reminiscent of idyllic holidays by the Adriatic seaside. At the heart of the 110-seat restaurant is a seaside-inspired ‘beach bar’, with lamps crafted from Campari soda bottles and an aged Negroni-filled Campari barrel on the counter.

Address: 01-02, 26 Dempsey Road

Contact: 6304-6688/reservations@tornosubitosg.com

Instagram: @tornosubitosg

Ki Su

Credit: Ki Su

5/20

Open: February 2024

Who’s behind it: Founder Huang Yen Kun, who is also behind Joie by Dozo, an all-vegetarian bistro serving fusion fare that draws from Chinese and Japanese cuisine, with touches of the avant-garde.

What it serves: Ki Su features a novel plant-based omakase experience inspired by the artistry of shojin ryori cuisine. It offers an eight-course meal for lunch and a 10-course meal for dinner. One highlight is the ‘sushi’ experience featuring a quartet of distinct creations that put a creative twist on traditional seafood options. Ingredients such as capsicum, eggplant, pumpkin puree (dinner only), and shimeji mushrooms take centre stage and are crafted into unique gunkan and nigiri variations – some of which are torched to render a charred and robust flavour.

The aesthetic: Decked in a zen Japanese aesthetic, Ki Su emanates a tranquil and elegant ambience that reminds patrons of hole-in-the-wall restaurants in Japan.

Address: #01-01, 60 Tras Street

Contact:  8522-6824/info@kisu.com.sg

Instagram: @kisushoujin

Kees

Credit: Kees

6/20

Open: February 2024

Who’s behind it: A partnership between Michelin-star chef Andrew Walsh as culinary director and heritage boutique hotel 21 Carpenter. Walsh launched his first concept as chef-owner with Cure, a Singapore-based restaurant that focuses on modern European cuisine.

What it serves: The menu focuses on modern European fare, alongside a curated array of Pan-Asian dishes. Chef Walsh transforms a meal into a communal experience through heartier mains like the Wanderer Ribeye Steak Frites, served with pickled red onion, watercress and chimichurri. Pan-Asian dishes also invite gourmands on a shared exploration of regional cuisine. For example, the Japanese Red Sea Bream, served with a herbaceous green curry emulsion and coconut rice.

The aesthetic: Award-winning architectural firm WOHA spearheads the design of the 71-seater bistro & bar, with the intention of creating a convivial atmosphere for guests to linger for longer from day to night. The venue showcases a contemporary design reminiscent of 1930s Art Deco banking halls, retaining original building materials like upcycled wooden joists framing huge windows. Two large-scale paintings, commissioned from Singaporean artist Khairulddin Wahab, are put together by The Artling.

Address: 21 Carpenter Street

Contact: 6373-6985/kees@21carpenter.com.sg


Instagram: @kees.sg

The Prince

Credit: The Prince

7/20

Open: February 2024

Who’s behind it: The Dandy Collection, founded by Michael Goodman and Rohit Roopchand. The duo bring together a wide range of expertise and experience in F&B, design, and culture from cities all around the world including New York, San Francisco, London, Hong Kong, and Dubai. The Dandy Collection also owns Firangi Superstar, Lo Quay and Neon Pigeon in Singapore.

What it serves: Central to The Prince’s dining philosophy is ‘Karam’, a term that embodies the spirit of generosity in Arab culture. The highlight is the Karam Menu, a nine-dish mezze platter. Served as a prelude to the main event, the Lobster Shorbat Addas is a robust soup of spices, lentils, and tender lobster meat. Mains include the Lamb Porterhouse, with Ottoman spice rub and celeriac, and the aromatic USA Prime Ribeye with black garlic toum and pickled chicory. The feast encompasses the mezze platter, soup, a choice of main and a dessert, in the spirit of Arabic generosity.

The aesthetic: The Prince’s abode is a contemporary homage to desert architecture. Think sandstone hues and natural tones, with accents of polished wood gracing the marble and wooden tabletops. The décor includes cream upholstered chairs and sofas adorned with cushions of silver and maroon, in true Arabian Nights fashion.

Address: 48 Peck Seah Street

Contact:  8876-8769/info@bytheprince.com


Instagram: @fatprincesg

Jiak Kim House

Credit: Jiak Kim House

8/20

Open: January 2024

Who’s behind it: The Brewerkz Group, along with chef-partner Seow Tzi Qin. Chef Seow heads up and manages the five restaurants in the Brewerkz family as group executive chef.

What it serves: Modern Asian cuisine that is a collective of some of Chef Seow’s personal favourites – well-plated dishes brimming with familiar yet robust flavours. For example, the Herbal Scallop Pao Fan, a refined interpretation of the Teochew pao fan featuring pan-roasted Hokkaido scallops nestled in angelica root dashi, crowned with crispy rice puffs, earthy cordyceps, and briny ikura flavours. Also, the Garum Quail Panggang, a charred butterflied bird with creamy celeriac mash, truffle sauce, crisp lotus root chips and deep-fried cauliflower bhaji.

The aesthetic: Housed on the site of the former Zouk nightclub, the space has been reimagined by the owners of Jiak Kim House and award-winning interior design agency Dinding Design. It now presents a warm interior that blends heritage with modernity. The main dining room features plush built-in banquette seating against old-fashioned louvered panels and coconut husk walls, as well as terracotta-hued furnishings.

Address: #01-16/17, 5 Jiak Kim Street

Contact: 9831-5430/hello@jiakkimhouse.com

Instagram: @jiakkimhouse

Revolver Private Dining

Credit: Revolver Private Dining

9/20

Open: January 2024

Who’s behind it: Chef Saurabh Udinia, who began his culinary journey at Le Meridien in New Delhi where he conceptualised award-winning dining establishments like the acclaimed Masala Library.

What it serves: The Private Experience Room introduces a new format of dining – The Spread, an exclusive menu curated solely for the venue. The fully customisable day or night fete offers Revolver’s best dishes as a combination of individual portions and large-format plates meant to be shared. The Spread’s four mains are presented as indulgently-portioned sharing plates, with meat and seafood like Japanese King Crab, French Turbot, and Mayura Station Tomahawk.

The aesthetic: Designed with versatility in mind, the private space on the second floor of the shophouse retains Revolver’s chic aesthetic in a more intimate fashion. It also comes equipped with a fully operational bar, a wine cabinet, a state-of-the-art sound system, a communal dining table, and plush loungers in various nooks.

Address:56 Tras Street

Contact: 6223-2812/9668-5119

Instagram: @revolver_sg

Ammakase

Credit: Ammakase

10/20

Open: January 2024

Who’s behind it: Executive chef Abhijit Saha, whose award-winning restaurants include Caperberry (UB City), Fava (UB City) & Cafe Cassia (Ulsoor) in Bangalore, as well as Saha in Singapore. He was a guest judge of MasterChef India 2016 and has over 32 years of national and international experience. Saha was also awarded Chef of the Year by Times Food Awards, 2016, and Best Chef of India at the Indian Restaurant Congress, 2013.

What it serves: Neo-Indian omakase-style cuisine, featuring traditional recipes from along the coast of India and Sri Lanka. The cuisine is prepared using avant-garde culinary techniques from countries like Japan and France. For mains, diners can choose chicken, fish, or lamb. One highlight is the Bombay Lamb Seekh Kebab that’s served with Hyderabad Haleem (a porridge-like stew) and Saffron Biryani.

The aesthetic: Ammakase’s main dining area reflects a blend of modern aesthetics and traditional Indian elements to create a welcoming atmosphere. Think modern, glossy finishes and traditional Indian touches like elephant motifs. There’s also the Chef’s Table that offers patrons a front-row seat to the culinary action.

Address: #04-48 One Raffles Place, 1 Raffles Place

Contact: 8898-5275

Instagram: @ammakase

Cote Korean Steakhouse

Credit: Cote Korean Steakhouse

11/20

Open: January 2024

Who’s behind it: CEO-founder Simon Kim, who also founded the acclaimed New York-based flagship. This debut is a partnership with Como Group and is Cote’s first international outpost. The kitchen is led by executive chef Jinwon Seo, working in collaboration with executive director of Cote’s culinary operations, David Shim.

What it serves: The menu spotlights Cote’s ‘Beef & Leaf’ philosophy of serving light and bright vegetables preserved on-site via its vegetable fermentation lab. This is Cote’s alternative to traditionally heavier steakhouse sides. At the heart of Cote’s menu are two lavish tasting experiences: The Butcher’s Feast and a 10-course Steak Omakase featuring Japanese A5 Wagyu (Miyazaki, Japan) and Petrossian Tsar Imperial Daurenki Caviar.

The aesthetic: The moody, seductive interiors of the main dining hall are consistent with the restaurant’s New York flagship, designed by acclaimed architecture studio Modellus Novus. Wood and dark green walls evoke the atmosphere of a sizzling members club where anything goes. Each table is inlaid with bespoke, state-of-the-art ‘smokeless’ charcoal grills where cuts are cooked by Cote’s servers.

Address: Level 3 Como Orchard, 30 Bideford Road

Contact: inquire@cotesingapore.com

Instagram:@cotekoreansteakhouse

Zuicho

Credit: Zuicho

12/20

Opening in: January 2024

Who’s behind it: The Singapore outpost of Michelin-starred Zuicho Hong Kong, this kappo dining concept is headed by Japanese Head Chef Kenji Takahashi. His many culinary achievements include maintaining a Michelin-starred rating for his restaurant Yoshifuku in Ginza for nine consecutive years.

What it serves: Zuicho offers an interactive Japanese culinary experience centred around refined kappo cuisine. Kappo, literally meaning ‘to cut and to cook,’ is a multi-course, multi-sensory meal curated entirely by the chef. Zuicho provides Omakase course options with a blend of both raw and cooked dishes, sourcing ingredients directly from Japan.

The aesthetic: The restaurant’s environment is designed to immerse guests in Japanese dining culture as they observe and interact with the chefs throughout the meal. Both the nine-seat counter and private rooms offer sweeping views of the city skyline as well.

Address: Level 3 Mandarin Oriental

Contact: 6885-3595

Instagram: @zuicho 

Air

Credit: Air

13/20

Opening in: January 2024

Who’s behind it: American chef Matthew Orlando, whose Copenhagen restaurant Amass closed in 2022 after nine years, is the former chef de cuisine of Noma. He has also worked at The Fat Duck in Bray and Per Se in New York. Orlando’s co-founders are fellow American chef Will Goldfarb, of Room4Dessert in Bali, and entrepreneur Ronald Akili, who co-founded the Potato Head hospitality brand in Bali.

What it serves: The restaurant aims to change the way diners think about food waste by utilising what is usually discarded for flavour. Patrons can expect menu items such as banana caramel made with banana skins, fermented cassava flatbread, noodles made with fish bones, and granite made with papaya skins.

The aesthetic: The space also encompasses a cooking school, research area, and garden farm, as its founders aim to “inspire thought about food.” Air is housed in a 4,000 sq ft complex that used to be a clubhouse for civil servants. Guests access Air via a 100m wooden walkway and can explore fruit, vegetables, and herbs growing in the garden run by the urban farming social enterprise, City Sprouts. On the second floor is the research space, where diners can wander in to see what the chefs are cooking up. They can also sign up for cooking classes or attend talks by farmers and producers.

Address: 25B Dempsey Road

Contact: 8320-6184

Instagram: @air_cccc

Roia

Credit: Roia

14/20

Open: December 2023

Who’s behind it: Chef Priyam Chatterjee attended culinary school in India and trained under French chefs. In 2019, he was awarded the Chevalier de l’Ordre du Merite Agricole (Order of Agricultural Merit), given by France to recognise outstanding contributions to agriculture and gastronomy. He previously led Rooh and Qla, two restaurants in Delhi, before being scouted to open Roia by RB Food Group.

What it serves: Experience contemporary French cuisine through two tasting menus at Roia. Nestled within Singapore Botanic Gardens, the restaurant sources key herbs and flowers from the site, with each dish named after inspiration from the Botanic Gardens. For example, Fungi & Corner pays tribute to E.J.H. Corner, mycologist, and former Assistant Director of the Botanic Gardens. This dish features a potato cake topped with various varieties of mushrooms, a confit egg yolk, black truffles from Périgord, and seasonal flowers and herbs.

The aesthetic: The restaurant occupies the former site of the one-Michelin-starred Corner House. The 30-seat restaurant exudes a colonial-style breezy-luxe ambiance. Chairs feature fabric upholstery and rattan trim, and the space includes a private dining room that seats six to 12.

Address: 1 Cluny Road, Singapore Botanic Gardens

Contact: 8908-1705

Instagram: @roia.sg

Tribal

Credit: Tribal

15/20

Opening: December 2023

Who’s behind it: Devised by Executive Chef Keith Wan, who previously held head chef roles at Panamericana, Kilo Kitchen and Quay House.

What it serves: Tribal is all about communal dining, with dishes guided by wood-fire cooking and Far Eastern influences, spanning Chinese, Filipino, Indonesian, Japanese, and Thai cuisine. Utilising ethically farmed ingredients sourced by its online grocer counterpart, Modern Provision, expect items like three Nasi Ulam-based rice pots, a Gai Yang-inspired kampung chicken, Balinese tuna collar, and a rotation of wood-fired meats served with daily condiments and sauces.

The aesthetic: Tribal’s interiors were created by the award-winning architecture firm Andra Matin Studio and Indonesian weaving atelier, BYO Living. Exuding a Southeast Asian charm, the interiors bear hallmarks of contemporary traditional design with environmental sensitivity. Think brick-tiled flooring, rattan walls, and ceilings draped with hand-woven rattan macrame, along with cut-work light fixtures that illuminate the space.

Address: #01-07 Mondrian Singapore Duxton

Contact:  9789-4699 / gather@tribal.sg

Instagram: @tribaldining

Abura Kappo

Credit: Lim Yaohui/The Straits Times

16/20

Open: December 2023

Who’s behind it: Chef Kenjiro Hashida of the famed Hashida restaurant in Singapore curates the menus, and four members of his team execute them. Namely, (pictured from left) Katsuhiko Yamamura, who joined the restaurant two months ago; Rumina Chiba, Sam Foo and Luis Hou, all of whom have worked at Hashida for two years.

What it serves: Boundary-crossing food filtered through a Japanese lens. Bites include Lamb x Squid, featuring raw lamb and squid seasoned with housemade gin salt, with camembert cheese and sharp, citrusy kinome leaves; and Soft Soba Taco. Also, reimagined sukiyaki – deep-fried minced wagyu cutlet topped with tofu emulsion, shungiku sauce and egg yolk spooned over.

The aesthetic: The small six-seat restaurant is located within the zen, minimalist Hashida restaurant itself. The vibe is meant to be casual, as Chef Hashida wants the restaurant to be a stage for his chefs to cook for and interact with diners.

Address:  77 Amoy Street

Contact: 8129-5336

Instagram: @hashida.sg

High House

Credit: High House

17/20

Open: December 2023

Who’s behind it: One of two new concepts under the OUE Sky project, High House is led by industry veteran and General Manager Wayne Lee. He boasts a decade-long career at Zouk Group, where he led the operations and business strategy as General Manager.

What it serves: Drawing on flavours from around the Pacific Coast, patrons can expect a menu developed by Executive Chef Sam Chino. It includes small and large sharing plates such as Seafood Kokoda Ceviche, Whole Spanish Dover Sole with Homemade Chai Poh, and Sakura Pork Belly in Massaman Curry served with Sticky Rice. The food is best paired with signature cocktails by award-winning bar specialist and beverage consultant to High House, Jay Gray.

The aesthetic: A highlight of the space is the spectacular 14m x 3m digital screen that spotlights immersive digital artworks. Complementing the interior to invoke a sense of discovery for guests, paintings, sculptures, and digital art by emerging and established artists, such as Kyoto-based media artist Naoko Tosa and Willem van Weghel of Kinetic Objects, were brought together by art consultant The Artling. Hospitality-focused international interior design consultancy MSDO is the brains behind the space as well.

Address: #62-01 1 Raffles Place

Contact: www.highhouse.sg/reservations

Instagram: @highhousesg

Quenino by Victor Liong

Credit: Quenino by Victor Liong

18/20

Open: November 2023

Who’s behind it: Helmed by Australia-based third-culture chef Victor Liong, he is best known for his two-hatted restaurant, Lee Ho Fook, in Melbourne, which he founded in 2013. At Quenino, he expands his culinary scope to reflect Singapore’s vibrant culture.

What it serves: The degustation menu-only restaurant is a celebration of Asia’s culinary diversity, playfully integrating distinct elements from the multitude of cuisines that converge in Singapore into one cohesive dining programme. One menu highlight is the hand-picked mud crab with taro cream and caviar, where mud crab from Australia is topped with caviar sourced from an artisanal Malaysian farm.

The aesthetic: The space was designed by the acclaimed architecture firm Ong&Ong and the award-winning interior design studio Nic Graham & Associates, to reflect Singapore’s tropical environment. Pocket gardens flank large windows, treating guests to verdant visuals that reference the hotel’s location on the site of the former Villa Marie mansion by botanist Tan Hoon Siang.

Address: 9 Cuscaden Road, Level 4

Contact: 6371-6030

Instagram: @queninosg

Fysh at Edition

Credit: Fysh at Edition

19/20

Open: November 2023

Who’s behind it: Josh Niland, the only Australian to secure a spot in the Top 100 Best Chefs in the World List 2022, opened this restaurant. It is the acclaimed Australian restaurateur and multi-award-winning chef’s first establishment outside of Australia.

What it serves: A sustainable seafood-focused steakhouse menu is featured alongside responsibly sourced vegetables and meats. The restaurant showcases fish and chicken with a range of accompaniments, and vegetables that can be enjoyed as a main course or appetizer. One highlight is the popular cheeseburger, where a Mooloolaba yellowfin tuna replaces the traditional beef patty.

The aesthetic: Modern, classy, and tropical, the space is anchored by a custom-made marble bar in green scalloped Antico Verde marble, as well as a large show kitchen. The main dining room seats 80 across intimate jade velvet banquettes and booths with Calacatta white marble tables. Artworks frame the space, with a 14K gold leaf etching greeting diners at the entrance, while a custom piece by the artist Christian Furr sits over the bar. A leafy conservatory also has a capacity of 22, with the indoor garden being home to over 300 plants and 162 suspended preserved fern spheres, all from Southeast Asia.

Address: 38 Cuscaden Road

Contact: 6329-5000

Instagram: @fyshsingapore

Lo Quay

Credit: Lo Quay

20/20

Open: October 2023

Who’s behind it: Chef Quynh Brown, whose culinary journey has taken her from native Saigon to California, Dubai, Hong Kong, and Singapore, has nearly two decades of experience in contemporary Japanese and European cooking, including 14 years with Nobu and Zuma.

What it serves: The restaurant puts a unique spin on Vietnamese cuisine. Instead of a typical steaming bowl of pho, the chef presents a medley of Wagyu beef – raw brisket, deep-fried honeycomb and omasum tripe, and bean sprout jelly – that is warmed through with an intensely flavorful Southern pho-style broth poured tableside. Banh mi here is not a sandwich stuffed with meat, pickles, and herbs, but a petite Iberico Wellington with kombu butter and Maggi seasoning.

The aesthetic: Guests stepping into Lo Quay enter a stylish space that is part mid-century contemporary dining room and part art gallery, warmed through with earth tones and natural wood. On the walls hang artwork that will change from time to time. Lo Quay’s opening sees the debut of the art exhibit “Quynh and the Machine” — an exploration of Chef Brown’s journey through life and the world as seen through the lens of AI-generated pieces.

Address : 88 Amoy Street

Contact: 3129-7556

Instagram: @loquaysg

This article was originally published in Female.