When it comes to Singapore’s culinary scene, there’s always more to discover. Exclusive pop-ups regularly bring unique new gastronomic experiences to our door, and chef collaborations continually yield creative and delicious results. And of course, who could forget the constant slate of inventive new restaurants that are finding their place on our shores?
The award-winning Tokyo-Napoli pizzeria Pizza Studio Tamaki lands on our shores after its most recent opening in Bangkok, quickly revealing its offerings to be some of the best pizza available in our city. Helmed by chef Tsubasa Tamaki, the restaurant is known for its signature dough, kneaded from a blend of Japanese and American flour and fermented for 30 hours before hitting the oven—resulting in a remarkably pillowy texture that keeps you diving back for more.
On the opposite end of the Japanese spectrum is Sapoto, a yakitori omakase that propels the art of the binchotan grill to fine-dining status. Featuring humble ingredients prepared with finesse, the smoky enclave promises a spectacular meal ideal for meat lovers.
As far as homegrown chefs go, both Rishi Neelandra and Violet Oon have new ventures ripe for exploring. The former brings his Michelin-starred chops to Station by Kotuwa, a vibrant new offshoot that offers authentic Sri Lankan fare through a cleverly designed menu that eschews frills for laidback comfort. The latter, known as Singapore’s doyenne of Peranakan cuisine, brings some of the culture’s lesser-known dishes to the fore at her new location in Dempsey.
Ahead of your next big night out, look to our list of the city’s most exciting new restaurants to check out.
1 / 5
Pizza Studio Tamaki
Another slice of Tokyo has landed on our shores—this time in the form of a tantalising pie. The award-winning Tokyo-Napoli pizzeria Pizza Studio Tamaki—PST for short—has found a home at Tanjong Pagar Road, making this chef Tsubasa Tamaki’s fifth outpost, following a successful recent opening in Bangkok. There’s good reason to why the name of PST draws in snaking queues and has since given pizzas in Tokyo a reputable name—it all comes down to its signature dough. Kneaded from a blend of Japanese and American flour that’s fermented for 30 hours before hitting the oven, the result is a puffy crust and thin centre; yielding a chewy bite. And with a foolproof recipe, what Tamaki does to seal in the winning pie is salting a wood fired oven as opposed to salting the dough, a simple act that enhances the salt distribution below the pizza bed.
The rite of passage to any experience at PST is to start with its signature Tamaki, named after its creator and a cheeky iteration of the ‘margherita’. Best to be enjoyed by first squashing the cherry tomatoes atop, the pièce de résistance falls on the smoked mozzarella that hits the senses at first bite. You can’t help but dive in for more at this point, to which make sure to call for other flavours like Arrabbiata and 5 Formaggi. The former happens to be chef Tamaki’s favourite—one that carries a little heat from sun-dried chili padi (as part of a Singaporean slant) while the latter is the perfect bridge as you ease into the sweets, of five mighty cheeses that amalgamate and paired immaculately with a drizzle of honey. Pies aside, the appetisers hold their own carb-free appeal—tuck into moreish beef meatballs served with the same fragrant tomato sauce present in the pizzas as well as tangy slices of marinated pumpkin doused in red wine vinegar. Of course, to conclude the PST experience, their vanilla ice cream too, carries the recurring note of Okinawan sea salt, alongside a savoury dose of extra virgin olive oil.
Opens 10 June.
Pizza Studio Tamaki, 38 Tanjong Pagar Rd, Singapore 088461
2 / 5
Station
With Station by Kotuwa, chef Rishi Naleendra returns to familiar ground—21 Boon Tat Street—with a new concept that feels both personal and unpretentious. A tribute to Colombo’s central railway station and the street food orbiting it, Station is a vibrant offshoot of Kotuwa, but offers a distinctly more easy-going experience perfect for quicker drop ins.
The space is decked out in eye-catching design considered right down to each detail. A large copper shield depicting a Sri Lankan peacock hangs on one wall; a painting of a Kandyan chief, done by Naleendra himself, presides over another. Fabrics on the banquettes are sourced from Sri Lanka, while vintage curios are scattered throughout. It’s stylised but lived-in—the sort of room that becomes more charming the longer you sit in it.
The dishes, as is expected from Naleendra, are playful and punchy. The Babath Crispy Tripe with smoked chilli and lime is a dangerously addictive bite, while the Kaliya Chicken Liver is a flavourbomb that keeps you diving back for more. The cuisine is Lankan at its core, but with a contemporary pulse—unexpected ingredients and refined technique slipping into each plate with ease. Even the simplest of dishes, like a tempered dahl, is executed with great finesse, its appearance belying the complex flavour that lies within. It’s the perfect destination for when you just need a really good meal with bold flavours and a great ambience—sans the frills.
Station by Kotuwa, 21 Boon Tat St, Singapore 069620
3 / 5
La Terrace
Tucked away behind French neo-brasserie Claudine is the restaurant’s laid-back, airy new extension. Surrounded by lush open fields, La Terrace is casual yet chic—a convivial space where lively conversation can be had amongst hearty French plates and a thoughtfully curated gin programme. The intimate dining room is a cosy retreat that evokes the charm of Provence, whilst an outdoor terrace welcomes pet owners to bring their furry friends along.
There’s no better way to start your meal than a gin and tonic. At the centre of La Terrace’s drinks programme is a robust gin offering, with a hand-selected collection of 25 gins spanning floral, citrus, herbaceous and spiced profiles. Each gin is carefully paired with selections from Fever-Tree or London Essence Grapefruit & Rosemary Tonic to further bring out its distinct flavours.
Rooted in the same philosophy of French home-cooking as Claudine, dishes here are simple yet elevated. The star of the menu is no doubt the signature Half Roasted Chicken, cooked to succulent golden perfection and served with Niigata rice and crispy chicken skin. To accompany it, dig into an assortment of small sharing plates—from a delicious Sardine Toast topped with aioli and shallot pickles, to Zucchini Flower encased in a delicate tempura batter served alongside seasoned cottage cheese. And for dessert, try the Freshly-baked Madeleines. They might seem unassuming at first glance, but each little pastry is soft, fluffy, and delicately scented with acacia honey and hints of lemon—the perfect sweet treat to close the meal.
La Terrace, 39C Harding Rd, Singapore 249541
4 / 5
Sapoto
For meat lovers, yakitori is always a treat. When it’s elevated to omakase status at a well-dressed venue with the addition of ingredients like truffle, uni and gold sparkles, it’s a veritable performance and feast all in one. That is exactly what you are promised at Sapoto, the fine-dining yakitori restaurant which has just opened its doors in Tanjong Pagar’s Amara Hotel. A stone-paved walkway leads into the space, gradually revealing the open kitchen framed with counter seating. In the middle, a large binchotan grill commands attention with its glowing embers and billows of smoke—a spectacular indication of the indulgent meal to come.
The restaurant offers a fair bit of flexibility with three set menus for dinner, each one a curated journey through texture and flavour. You begin with a delicate spread of fresh sashimi, followed by the decadent uni truffle brioche, a golden, buttery mouthful perfumed with the earthy scent of truffle.
As the chefs deftly grill up delicious skewer after skewer, standouts include the tsukune, which arrives alongside a bright-orange egg yolk which bursts open with rich flavour. The Pork Jowl offers crisp edges and a soft, meaty centre grilled to smoky perfection. The chicken hearts, a resounding favourite, are crunchy and succulent—they will almost certainly leave you wanting more. Just when you think you couldn’t eat another morsel, a comforting bowl of Sapoto Ramen arrives, offering a warm ending to the extravagant meal.
Sapoto, 165 Tg Pagar Rd, #02-26, 088539 Amara Hotel, Singapore 088539
5 / 5
Violet Oon at Dempsey Hill
Peranakan cuisine veteran Violet Oon has opened the doors to a stunning new location in a restored colonial building in Dempsey Hill. Boasting three private dining rooms, breezy verandas and a herb garden in addition to its generous main dining space, it’s the homegrown brand’s most ambitious restaurant yet, and not just in size. While the soul of Peranakan cuisine has always been enshrined in the ethos of each of Oon’s restaurants, this new venture sees her digging deeper into her family cookbooks than ever before.
The Dempsey menu brings some of the culture’s lesser-known dishes to the fore. Leading the charge is the Hati Babi Bungkus, a traditional pork liver ball dish so onerous to prepare that Su-Lyn—Oon’s daughter and the restaurant’s creative director—had to fight for it to be included on the menu. Infused with the fresh, mild citrus of coriander seeds and topped with tangy pickled greens that cut through the more robust flavour of the liver, each bite is warm, savoury and comforting—a true labour of love. Other highlights include Kerabu Kacang Botol, a crisp and tangy sambal belacan winged bean salad, and the Gulai Nangka with prawns and salt fish, a hearty turmeric-infused coconut gravy with young jackfruit.
To accompany, Violet Oon at Dempsey offers a wide selection of creative cocktails infused with regional flavours and ingredients. Try the Violet Bloom, a delicately sweet and fruity butterfly pea gin cocktail, or nurse a tangy sour in the form of the Rindu Roselle while soaking up the lush, rustic black and gold interiors of the building, the walls of which are lined with Peranakan tiles and mementos from Oon’s illustrious career.
Violet Oon, 7 Dempsey Rd, #01-05, Singapore 249671
