A plethora of dining destinations constantly await any gourmand in Singapore. After all, the culinary scene here is always bursting at the seams with new openings or refreshing concepts. Every now and then, there might be an exciting new collaboration happening between lauded chefs, or simply a buzzy announcement surrounding the entry of a new restaurant into the fold.
Lately, comfort has been the name of the game. Even at the dizzying heights of the finest of fine dining restaurants, cosy familiarity reigns supreme. Take chef André Chiang’s latest restaurant, 1887 by André. Despite the French fine dining establishment’s location, nestled within the stately grounds of the palatial Raffles Hotel, it boasts a staggering menu of nearly 60 dishes that pays homage to humble heritage with quiet confidence, inviting guests to tackle things on their own terms. The other side of this coin is home to Asin. Don’t be intimidated by the branding. Even as a self-proclaimed spot for ‘progressive Asian cuisine’, it doesn’t cut any corners when it comes to relatability, its elegant offerings a vibrant, reassuring marriage of East and Southeast Asian culinary sensibilities.
But what of true-blue, homely comfort—the kind that doesn’t have to break the bank? Not to worry, we’ve got your back. A mere minute spent inside Smash Street and you’ll see why the burger bar recently snagged number 58 on The World’s 101 Best Burger Places. Their niche? The crisp, charred texture of a good old smash burger. If you’re in the mood for a tad more conviviality, head to Chijmes, where the latest tapas joint has taken up residence. If you flip through a thesaurus, you might just find Sabòr Cocina Y Tapas next to ‘community’, the Spanish restaurant always ready to offer patrons a rousing good time around a table jam-packed with sharing plates. Although, it can be hard to compete with Korean barbecue. On that front, west coast fans have an occasion to rejoice, with Keum Eun Don’s hearty offerings ready to whisk you away to an uncanny vision of Seoul’s vibrant F&B scene.
Ahead of your next gathering, look to Vogue Singapore’s curation of the city’s most formidable and exciting new restaurants to head to next.
1 / 5
Smash Street
Throw a dart at a gastronomic map of Singapore and you’ll likely hit a spot that slings burgers. But what if you don’t want a restaurant-style behemoth sporting patties so large you’re forced to use a fork and knife just to handle it? Enter: the smash burger.
This take on the classic fast food staple is all about the texture—as the name would suggest, the patties are flattened on a ripping hot griddle to maximise surface area and taste (after all, colour is flavour). All the accessibility without any of the hassle; more than enough to fill your stomach, without weighing you down. And despite the relative scarcity of smash burgers in Singapore, Smash Street, the newest restaurant from the Open Concept Group—founder Aaron Yeunh is also responsible for next-door neighbour Scarpetta—knows how to do the recipe justice.
Like Scarpetta, Smash Street was built from the ground up with the sole purpose of serving good food without pretense. You cannot make reservations, and the space is, for lack of a better word, cosy. The whole point is to get in, have a solid, straightforward meal, and get out. To that end, Yeunh is a proud student of the internet’s pre-eminent burger scholar, George Motz, and his restaurant Hamburger America. Smash Street wears that influence on its sleeve with pride, toting diner-style decor and a small space that is largely standing-room-only. Most importantly, the burgers are, simply put, incredible.
For $14, you get the Classic; for $17, the House, which includes toppings like pickles or jalapẽnos, a delectable onion jam relish and slices of crispy bacon. Both come stacked with two substantial patties, smashed to perfection: edges rounded down for the ultimate crisp (a tip taken straight from Motz’s playbook), the interior still, somehow, delightfully juicy. If you needed any further reassurance, the quality of Smash Street’s sides speak for themselves: fries given a double-fry treatment, crispy chicken poppers that come with a house-made chilli aioli, and all the soft serve ice cream and milkshakes your heart could desire.
Smash Street, 50 Amoy St, Singapore 069876
2 / 5
Asin
When dining at a restaurant that describes itself as serving ‘progressive Asian cuisine’, take the term literally. For Chef Ace, ‘progressive’ is not merely a culinary label, but a philosophy: the continual pursuit of improvement in oneself, one’s craft and one’s understanding of food. Asin serves as the sanctuary for this practice—a space designed to nourish both mind and body.
What truly sets Asin apart, however, is the sense of calm it cultivates. Tucked within the heart of Chinatown, the restaurant feels almost meditative: with only 22 seats available at a time, and an open-plan kitchen anchoring the space. The utensils are custom-made by Kra Sanctuary, founded by a former battlesmith and weapons maker, while a triptych painted by Chef Ace’s partner depicts the ingredients featured across the seasonal menu. Menus are planned up to two seasons in advance, with fermentations for future dishes already underway and visible upon entry—including the restaurant’s own house-fermented soy sauce.
Yet for all its thoughtful design, the food remains the undisputed highlight. Asin excels in the details that transform a meal into an experience. Jasmine buds are delicately embedded amongst conger eel tempura; Hanwoo tenderloin is accompanied by three distinct sauces, each offering a different perspective; and loquat, poached in chrysanthemum, is finished with a drizzle of honey. The summer menu is particularly evocative of the sea, showcasing ingredients at their freshest and most vibrant. An oyster sphere arrives cloaked in a delicate translucent shell and crowned with chilli holy basil sauce, while spiny sea cucumber is generously stuffed with scallops.
Asin, 38 Carpenter St, #01-01, Singapore 059917
3 / 5
Keum Eun Don
When Hybe backs a Korean barbecue restaurant, there is usually a good reason why. Making its way from Korea to Singapore is Keum Eun Don, whose name literally translates to gold (Keum), silver (Eun), and bronze (Don). In Korean, however, don also means pork—a fitting reflection of the restaurant’s philosophy of treating pork with the same esteem as precious metals. At Keum Eun Don, this commitment is evident in its signature Iberico pork, which undergoes a meticulous two-stage ageing process to maximise flavour and tenderness. The menu has earned a loyal following among entertainment industry figures, with diners including members of Enhypene, Le Sserafim’s Kazuha and actress Kang So-ra. The restaurant has also received official recognition from Korean authorities as an ‘Exemplary Restaurant’.
While pork is often the star of Korean barbecue—and remains Keum Eun Don’s specialty—their sirloin beef deserves equal attention. Graded A5, the highest classification for Japanese wagyu, it boasts exceptionally fine marbling that melts at just above body temperature, delivering a remarkably tender and luxurious bite. It is a must-order for anyone visiting this new KBBQ destination tucked away in the west. Equally noteworthy are the restaurant’s homemade sauces and condiments. The in-house wasabi salt and grape wine salt, in particular, elevate the meats beautifully and should sit at the very top of any first-timer’s must-try list.
Keum Eun Don Korean BBQ, 4 Hillview Rise, #01-09 Hillv2, Singapore 667979
4 / 5
1887 by André
To dine at 1887 by André is to be briefly, gloriously untethered from the present. Beneath swaying punkah fans and the glow of candlelight, amid hand-painted murals and old-world grandeur, the restaurant inhabits the romance of the Belle Époque with remarkable conviction.
Chef André Chiang rises to the occasion with a menu that is every bit as transportive. Drawing from Raffles‘ archives, Chiang revisits the hotel’s culinary past through a distinctly contemporary lens. The Turtle Soup takes its cue from a century-old recipe once served within these walls, transformed into an elegant, deeply layered broth of double-boiled chicken, grouper and herbs. The Boeuf Aux Sept Poivres arrives with equal ceremony, presented on a heritage silver beef wagon whose own history is woven into that of the hotel.
Those familiar with Chiang’s earlier work will recognise the Royale of Foie Gras, aptly subtitled Memory. A signature that traces back to his culinary beginnings, it remains one of the menu’s most compelling orders. Elsewhere, the Papillote de Bouillabaisse captures the richness of Mediterranean seafood with finesse, while the Black Truffle Pain Perdu delivers a luxurious finale, elevating a French classic without losing its soul.
With close to 60 dishes and no prescribed route through the menu, 1887 by André invites diners to chart their own course. Whether settling in for an elaborate feast or a more spontaneous affair, the experience feels thoroughly memorable.
1887 by André, Raffles Singapore, 1 Beach Road, Singapore 189673
5 / 5
Sabòr Cocina Y Tapas
It feels like we’ve all been craving community lately. Good news: if you’re in the mood for a spot to relax with friends or family—with great food to boot—then it’s time to put Sabòr Cocina Y Tapas on your map. The new restaurant comes courtesy of the team behind Duomo Ristorante. Much like its Mediterranean cousin, Sabòr is also nestled in the heart of Chijmes, and all about ushering elegant, yet homely European cuisine to Singapore’s city centre. Unlike Duomo, however, it embraces the laid-back charm of Spanish soul—tapas very much included.
Step one foot inside Sabòr and the 100-seater restaurant instantly shrinks to the size of your grandmother’s living room. The energy here is all about the reassuring comfort of rustic community, and the ambience, both outdoors and indoors, wholly delivers.
Kick things off with a bang, with a serving of the world-renowned Jamón Ibérico, aged for 36 months; or a plate of refreshing Tuna Tartare, accompanied by ajoblanco and blood orange. The rest of the menu follows suit, aiming high with big, bold flavours that, for the most part, nail the landing. A standout in this regard is the tender, flaky Grilled Barramundi, accompanied by a Canary Islands special: the hearty, red pepper picón sauce. Unsurprisingly, paellas take up a large portion of the menu, the fires of Sabòr’s kitchens producing a wide array of the Spanish staple ranging from typical seafood options to a hearty, exceptionally beefy Grilled A5 Wagyu version. But where is the tapas, you ask? The answer to that, thankfully, is well worth your time.
Freshly fried, crispy croquettes of the Jamón Ibérico and Spicy Crab variety. Densely seasoned chicken wings prepared a la ‘Dirty Pepe’, an homage to the famous Casa Pepe in Madrid, where discarded chicken bones are thrown to the ground with gusto. And, possibly the best of the bunch, the Bikini Sandwich Soprasada, with honey and manchego cheese: the very embodiment of sweet and savoury, moreish delight. For those still left standing, check out desserts like the Churros with Chocolate or the Crema Catalana with Cookies—both deserve your attention (if not your stomach space).
Sabòr Cocina Y Tapas, 30 Victoria St, #01-33 Chijmes, Singapore 187996
