If you are constantly looking for new restaurant recommendations in Singapore, the search stops here.
We bring you all the latest in new restaurants and bars in Singapore, condensed and served up in tasty bite-sized pieces just for you. This month, look forward to super Instagrammable interiors at trendy Merci Marcel to coldwater Norwegian seafood specialists FiSK Sefoodbar & Market, Butler’s Steakbar, to Bayswater Kitchen with its enchanting marina views. Publico Ristorante, and Blackwattle, to a new restaurant on Keong Saik that serves up modern Australian cuisine, to many more hot new openings!
Check out our gallery for all the mouth-watering new restaurant details!
Blackwattle is Unlisted Collection’s latest restaurant/bar concept, together with Clayton Wells, head chef and owner of award-winning Automata in Sydney. This long narrow 50-seater restaurant in an old shop house on Amoy Street is a cosy yet masculine styled space with a slate grey palette and low lighting. All the action happens in the open kitchen at the back (score the table right next to it if you are keen foodies and want to see all the plating up). Head chef Joeri Timmermans is at the helm offering contemporary Australian influenced cuisine of three and five-course ($115++) menus along with à la carte options. Plump perfectly cooked Octopus sitting in black XO sauce, fennel puree and shards of crispy fennel may be one of the dishes on your set which changes according to what the team can find at the wet markets. Another dish, might be the cape gooseberries in kelp broth, or if you are lucky the steamed turbot on fermented pumpkin. A la carte dishes range from grilled duck hearts with a sexy burnt onion mustard ($14) to stracciatella cheese, mussels, black garlic, preserved lemon ($26). It’s worth knowing that Blackwattle is extremely accommodating with food allergies – gluten free or dairy free!
Blackwattle, 97 Amoy Street, Singapore 069917, Tel: (+65) +65 622 422 32, blackwattle.com.sg
Merci Marcel, is that neighbourhood French café-restaurant that you wish would set up shop in your hood. Luckily for TB hipsters, they chose Tiong Bahru, right beside Tiong Bahru Bakery. The interiors are gorgeous, the food largely French – charcuterie boards, lots of cheese (flown in from France weekly), Duck or Crab Rillettes ($18) to go with the French wines from as little as $8 a glass! Find out what to order in our full review here.
This is one of those places that we tussled with sharing ‘cos you already need reservations to get a seat on the weekends – we just hope we can still get our weekly fix of almond coffee when we pop in after sharing this good news! Merci for coming to town Merci Marcel!
Merci Marcel, 56 Eng Hoon Street, #01-68, Singapore 160056 , Tel: (+65) 6224 0113, www.mercimarcel.com
Bayswater Kitchen that latest concept by The Privé Group is an open plan kitchen and raw seafood bar with live fish tanks looking out over the marina of Keppel Bay. Helming the kitchen, is chef de cuisine Jack Allibone (formerly sous-chef at award-winning seafood restaurant Angler in London). Signature dishes include Japanese Mackerel Tartare with Oyster and Sea Herbs ($19); chargrilled Octopus with smoked Roe, Gremolata and Borlotti Beans ($22); and Fisherman’s Feast ($38 per person) with Lobster, Prawns, Mussels and Seasonal Fish served with handmade Linguine. Nautical themed with a boat-inspired bar, maritime striped cushions on the sofas, a foosball table and ping pong table for family entertainment (while mama and sips on some Pimms overlooking the yachts!).
Bayswater Kitchen, 2 Keppel Bay Vista, 098382 Singapore, Tel: (+65) 6776 0777, www.bayswaterkitchen.com.sg
For more intel on restaurants in Singapore check out our monthly column: Hot Off the Hob.
FiSK Seafoodbar & Market which is next to the recently opened Novotel on Stevens Road, is bang on trend being a multi concept lifestyle store combining dining and retail. They do ‘sea to table’ bringing in sustainable Norwegian and coldwater seafood, displayed in 18-meter long counter to Singapore (thanks to their ties with parent company Snorre Food). Fish can be bought at the market from fishmongers to cook at home or eaten in their restaurant prepared by chefs.
In the restaurant of FiSK Seafoodbar & Market you can sip wine and nibble on sweet Greenland coldwater prawns on ice ($6/100 grams), “Smørrebrød” open sandwiches, and bite-sized pieces of Fried Herring ($3.50) – dill-marinated pickled Norwegian herring, in sourdough batter. For something sophisticated, the single Raw Hand-Dived Scallop ($26.50), G&T inspired with juniper, fennel, and calamansi. Mains range from Seared Langoustine Tail with smoked bone
marrow to Hot-Smoked Greenland Halibut (minimum two persons $35 each) with a deliciously salty pearl couscous studded with trout roe and horseradish sauce, Norwegian almond potatoes, and vegetables. For the adventurous, dessert is Uni Ice Cream with oat crackers.
FiSK Seafoodbar & Market, 30 Stevens Road, #01-01 Singapore 257840, Tel: (+65) 6732 0711, fisk.com.sg
Publico Ristorante is the last of the trio of Italian-inspired gastronomic concepts to open as part of PUBLICO – part of the new Intercontinental’s dining master plan – which also consists of Publico Deli and craft cocktail bar Marcello – two spots we told you about in last month’s Foodie News Flash. Publico Ristorante boasts lust-worthy interiors designed by award-winning design firm AvroKO. The alfresco lounge area beckons for riverside cocktail sipping and the space is buzzing with activity at night (bookings recommended). In the kitchen is Italian Executive Chef Marco Turatti, and on menu – contemporary Italian mains from iberico pork chop, roasted broccolini and onion, bagna càuda dressing ($32) to grilled lamb cutlets ($34) – a hot favourite on the menu – plus homemade pastas of lobster spaghetti ($42). Of course wood-fired pizzas feature heavily on the menu. The likes of Baci e Ricotta pizza ($26) of homemade tomato sauce, mozzarella, smoked scamorza, shavings of pork belly and crumbled ricotta or even a Nutella pizza ($20) are made in the open plan pizza ovens at the back.
Publico Ristorante is only currently open for dinner 6pm to 11pm apart from Sundays when lunch is offer.
Publico Ristorante, 1 Nanson Road , Singapore 238909, Tel. (+65) 6826 5041, www.publico.sg
Bao Makers relocated this month from Jalan Besar to foodie hot spot hood just off Keong Saik Rd. By day they do interesting takes on bao (more on that here) but by night they mix things up. Enter Butler’s Steakbar. Their signature is the Butler’s Steak ($25) of Black Angus flat iron which comes with a small salad (sides like fries or the recommended balsamic mushrooms at $7 are extra). What you really have to order though, is their Roasted Sriracha Pork burger ($17) – this meaty wonder of slow roasted sriracha pork comes wedged in a brioche bun with fresh pineapple, bacon and lettuce – it’s mighty good stuff!
Also on the menu: Crunchy Chicken thigh in a bun ($15) and Lobster Roll ($28) and if you are in a group or solo but so hungry you could eat a horse, opt for their Bao Makers & Butler’s Team Platter ($120).
Bao Makers & Butler’s Steak, 4 Jiak Chuan Road, 089261 Singapore, Tel: (+65) 6291 2330, www.baomakers.com
Lead image Publico Restaurant