Singapore has made great, palpable strides in the past month, that is the easing of COVID-19 restrictions—from the option of shedding our masks outdoors to the unlimited gathering capacity. News of the latter is indeed worthy of a celebration—not just for the diners like us, but for the F&B outlets, who have been through tumultuous times since the very first lockdown in our city. As we fully relish the veritable dining scene that Singapore has to offer, without the perils of cutting out friends from the table, it’s even better timing that there’s more good grub landing on our tiny island.
To start: renowned local pasta maker Yum Hwa, well-loved for his private dining space, Ben Fatto, has joined hands with The Cicheti Group, to birth Forma, an upscale trattoria in the quaint Joo Chiat neighbourhood. Over in the central part in town, Sol & Luna, a Latin European restaurant seeks out a serene address in the urban district’s rooftop. Marcy’s is the story of a stylish restaurant bent on making seafood sexy, from plush interiors, dim lighting and a cocktail bar all within. For a modern twist on Asian cuisine, Path makes a striking first impression—with a light airy space brimming with sophistication, while serving up the hearty classics with French finesse. There’s more to love, below—read on for Vogue Singapore’s shortlist of new restaurants worthy of a visit.
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Lately, the Joo Chiat neighbourhood has been the gift to keep giving. From hole-in-the-wall coffee joints to artisanal pasta havens, it’s no surprise that the East has been attracting plenty of footfall. Driving this point home is Forma, the latest trattoria nestled in the quaint stretch of Tembeling Road. It’s hard to miss this restaurant at first glance with its storefront revealing the pasta-making room, i.e. where all the meticulous kneading happens.
Pasta maestro Lee Yum Hwa, known for helming artisanal pasta outfit Ben Fatto, has collaborated with The Cicheti Group to present Forma. This pasta-centric upscale trattoria adheres to traditional techniques as far as pasta shapes go. As you make your way in, the space breathes a familiar comfort with stylish furnishings dreamed up by design firm Takenouchi Webb. For now, the restaurant serves up six various pastas, each holding an origin story to pore over and devour at the very end of it. The tortellini was one of our favoruites—a tiny meat-filled pasta encased in sfoglia in soothing chicken brodo. Each little parcel is sealed by hand here, concealing just the right bite as well as the ratio of seasoning. Another must-have: Struncatura, a long rye pasta that’s tossed with the Mediterranean flavours of anchovies, taggiasca olives and chilli. A punchier, more pronounced dish that opens up the palate, lending a tantalising touch of heat and salt.
Of course, pasta isn’t all you’re getting here. In Italian fashion, pastas are deemed to be the first course. Diners can first start with antipastis like fried dough and lardo as well as moreish deep-fried cod balls. After your pasta course, order a couple of secondis to share, like the pan-fried blue cod. For bigger groups after red meat, the 55 day dry-aged grass-fed Tomahawk will satiate your appetite. Last but not least, those who are longtime patrons of Bar Cicheti will know that you’ll be in the good hands of a well-curated drinks programme, everything from natural wines to aperitivos.
128 Tembeling Rd, Singapore 423638
Inquiries: 6513 2286
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Embark on a gastronomic experience unlike any other with new modern Asian restaurant, Path. The establishment is envisioned as a personal map of Chef Marvas Ng’s own culinary journey, with featured techniques and flavours drawn from his own lived experiences working in French fine-dining restaurants and his family’s kampung roots.
The menu is equal parts inventive and familiar, with classic East Asian ingredients prepared with French techniques and finesse. Take for example, the Premium Kulhbarra Fish Maw. Prized fresh fish maw is first double-boiled to extract a flavourful collagen stock—a stock that is then turned into a classic French beurre blanc. The result is one that is rich and flavourful, with the silky collagen beurre blanc pairing perfectly with the tender fish maw. Other standout dishes include Chef Marvas’ signature butter-roasted, herb-brined French poulet. Served whole, the chicken is first brined in a mixture of dang gui and other Chinese herbs, before it is coated with 1000 grams of butter and roasted. The entire chicken is then presented to the table before being carved tableside—a move reminiscent of a traditional Chinese diner.
You’ll find the restaurant on the ground floor of Marina Bay Financial Centre. Decked in subtle shades of blush and cream, the space is light and welcoming—a far cry from the ornate skyscrapers that surround it. Quite the ambience shift apt for anyone working in the urban district.
Path Restaurant, 12 Marina Boulevard, Tower 3 #01-05/06, Singapore 018982.
Inquiries: 6443 0180
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It is a tall order to stand out amongst the dozens of trendy restaurants along the hipster enclave of Duxton Hill and Duxton Road, but Marcy’s has done it. As the new It-restaurant in town, the modern seafood bar has an impossibly long waitlist, meaning you’ll be lucky to get a weeknight reservation. But Marcy’s is well-worth the effort—from flavoursome food and delectable drinks right down to its moody, old-Hollywood ambience.
Ushered in through a pair of red curtains into the dimly-lit but impeccably dressed dining room, you’ll be greeted by the lavish bar in charge of mixing up the craft cocktails that have put Marcy’s on the map as a late-night kickback spot. No matter your order, you can’t go too wrong—we recommend the fruity 461 Ocean Boulevard if you’re looking for something easy to sip that pairs well with Marcy’s forte: seafood. If it’s something stronger you’re after, try the smoky, intense Oaxaca Old Fashioned.
The food menu at Marcy’s is an all-hits list, from raw offerings to the heavier pasta and rice dishes. The restaurant turns seafood on its head by combining explosive Latin flavours with the refined presentation of modern cuisine. Our only complaint? Plates run small, so order what you think you’ll need and then add some. Must-tries include the delicate Amberjack Tiradito and Californian Pork Chop served with a tangy chimichurri. Our favourite dish, however, is the Arroz Negro, a creamy black rice risotto layered with spicy firefly squid and presented beautifully with slivers of uni placed on top. With flavours melding together perfectly to form an elevated, innovative plate, the moreish dish keeps you diving back for more.
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Sol & Luna
Located in the heart of the CBD, the newest venture from 1-Group, Sol & Luna, might not immediately strike you as the spot that comes to mind when seeking a verdant respite away from the city’s hustle and bustle. But, pay a visit to this unique sanctuary in the sky and you will understand why it has become one of our top picks when it comes to biophilic dining.
Perched 100 metres atop Singapore’s newest skyscraper, CapitaSpring, the garden-themed bistro can be found amidst the building’s 43,000 square feet Green Oasis. The restaurant’s high ceilings and woody interiors complement the venue’s lush surroundings, while also offering some of the most spectacular views of the urban skyline with its 17th storey vantage. Seats are aplenty here, with options to dine within the restaurant’s glasshouse-like walls, its breezy alfresco space, or even anywhere within the Green Oasis—simply place an order through the QR codes located around the space and you are all set.
Food-wise, you can expect an epicurean adventure through four different Latin-European cuisines: Italian, French, Portuguese and Spanish. The menu rotates through the different times of the day, with curated selections for breakfast, brunch, high tea, tapas, dinner and drinks. Sounds overwhelming? The Truffle Risotto is a safe pick, with buttery Acquerello rice served topped with shaved fresh black truffles. If you are feeling more adventurous, we recommend ordering a couple of dishes to share. Start with the Grilled Tomino Cheese, a crowd pleaser dish of sweet tomino cheese wrapped with parma ham, before moving onto the mains. The Slow-Cooked Welsh Lamb Shoulder was moist and tender, while the Baked Veal Shank Pie was the perfect comfort dish, with tender Dutch milk-fed veal shank enclosed in flaky pastry. Our word of advice? Make sure to save some room for dessert, or perhaps make an afternoon tea booking specifically to enjoy the various sweets available.
Sol & Luna, 88 Market St, #17-01, Singapore 048948
Inquiries: 8031 4316