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?
A fresh crop of openings place Chinese cuisine front and center, albeit in vastly different ways. First up is Bon Broth, a new concept by acclaimed Taiwanese chef André Chiang which redefines the hot pot experience with a unique fusion of French precision and Asian culinary practices. Meanwhile, at retro-chic diner Maggie’s, a throwback to the charms of yesteryear—with a twist or two—awaits. For the traditionally-inclined, The Black Pearl presents ‘Yue’ cuisine through the lens of fine dining, balancing authentic flavours with upscale presentation.
Any Singaporean diner will be familiar with our never-ending hunt for the perfect Italian restaurant which offers well-executed comfort food without breaking the bank. Scarpetta, a newcomer on Amoy Street which has already been commanding snaking queues on the daily, might just be the answer we have been looking for. With delectable bowls of pasta at pocket-friendly prices, there isn’t much left to be desired after a meal here.
Another Instagram-famous spot which turns out to be just as good as it looks on screen? Mare Hachikyo arrives in Singapore, along with its signature dish of Tsukko Meshi, the iconic overflowing ikura rice bowl. Ahead of your next big night out, look to our list of the city’s most exciting new restaurants to check out.
1 / 5
Bon Broth
Bon Broth is hotpot unlike anything you’ve experienced. It’s evident from the moment you step in—you won’t find any of the bustle of your typical hotpot chains. Instead, the restaurant’s gorgeous interiors are sleek and minimalist, in earthy tones that infuse the space with a serene warmth. A new concept by acclaimed Taiwanese chef André Chiang, Singapore is the first country that gets to experience the elevated hotpot restaurant—before it launches in other cities in the second half of the year.
Here, the hotpot broth takes centre stage. The dining experience begins at the broth bar, where a broth sommelier walks each diner through the eight options on the menu—from the aromatic signature sichuan green pepper, to the unique umami-rich satay broth. Each soup base is meticulously crafted, starting with an aromatic base of mirepoix and chef’s signature spice paste, before being deglazed with a classic French bouillon and simmered for up to 16 hours. Unlike the traditional communal steamboat experience, hotpot here is served in individual portions—and guests are invited to sample two broths of choice, before deciding on which to order.
There are two sets to choose from, the Premium and the Deluxe, and ingredients are as luxurious as they come. From rock lobsters and abalone to Kagoshima A4 wagyu sirloin and Australian lamb shoulder, an indulgent spread awaits. And to ensure a completely hassle-free experience, there’s even a seafood de-shelling service, so you won’t have to worry about getting your hands dirty.
Bon Broth, Raffles City, 252 North Bridge Rd, #03-01, Singapore 179103
2 / 5
Scarpetta
Set to recreate the carefree joie de vivre of a pasta bar is Scarpetta. The charm of Singapore’s newest Italian joint comes through its 30-seater space, mostly occupied by a long bar counter that faces the open busy kitchen. Safe to say, fresh artisanal pastas take centrestage here—with a menu that boasts six delectable choices.
Brimming with the classics as well as the unfamiliar, it’s a tight edit that still manages to appeal to various tastes. From the unfailing cacio e pepe that’s tossed with extra crispy guanciale to a fresh seafood dish of taglioni and chunks of blue swimmer crab, the goal is to come with one or two companions just to be able to cover more ground. A favourite had to fall on the charred spaghetti, a heady take on the classic pomodoro tomato dish with a spike of chili for that much-needed flavour kick. Also, another spaghetti hit—a special lemony rendition that leaned cleaner on the profile and embellished with fried zucchini strips.
Despite the pastas serving their purpose here at Scarpetta, there are, too, some scene-stealing moments from the antipastis. We definitely encourage starting your meal with one or both of their Tuscan Schiacciata Toasts that come with either uni of the season or charred bone marrow. Crisp, generous with its aforementioned toppings and surprisingly, kept at a pocket-friendly price. They also do a mean Radicchio Salad, drizzled with an addictive truffle vinaigrette and finished with hazelnuts. And to end on a sweet note, don’t miss their cannoli that’s stuffed with pistachio ricotta and a milk gelato. The latter, best enjoyed with extra virgin olive oil and crunchy salt flakes, will certainly impress—even including those without a sweet tooth.
Scarpetta, 47 Amoy St, Singapore 069873
3 / 5
Maggie's
From the team behind Marcy’s, Parliament and previously Hevel, comes another blockbuster concept in the heart of Singapore. Seated along Keong Saik Road, Maggie’s feels like cult-favourite seafood bistro Marcy’s foreign-born Chinese cousin—both in design and flavour. Here, the vintage lampshades and chinoiserie wallpaper get an oriental-inspired twist, creating a wholly original ambience enhanced by pin-up posters and a unique playlist of Chinese melodies from the past.
The menu at Maggie’s is equal parts familiar and inventive. In the kitchen is chef Ryan Nile Choo (who will be familiar to regulars at Marcy’s). At Maggie’s, Choo is operating at the height of his powers, effortlessly flipping culinary conventions on their head while creating flavour combinations and cultural fusions that shouldn’t work but just… do. A lamb tartare arrives looking inconspicuous enough, but the first bite reveals layers of explosive flavours courtesy of green Hunan chilis, century egg and crispy fried sunchoke. Recover from the delicious heat with the cold, creamy dish of shirako—a crowd-pleasing take on a divisive ingredient. The prawn toast, meanwhile, comes crowned with a beautiful sunny side up and fresh herbs, but it’s when you slice into the homemade focaccia that you realise, once again: there is more to the expertly-seasoned dish than meets the eye.
It’s difficult to pick a favourite between the hearty mains, from a strictly untraditional Cacio e Pepe made with la mian and infused with fermented bean curd (which lends an addictive, blue cheese-esque funk) to the New Orleans-inspired Dirty Rice with chicken liver parfait and Chinese sausage. We recommend coming in a big group and ordering it all—alongside a round of stiff drinks, of course.
Maggie’s, 1 Keong Saik Rd., #01-04, Singapore 089109
4 / 5
Mare Hachikyo
If you’ve ever come across TikToks or reels of Japanese rice bowls being piled with juicy, glistening ikura nearly to the point of overflow, this is where you’ll find them. The popular brand from Sapporo focuses on showcasing the best of Hokkaido produce—building personal connections with farmers, fishermen and artisans to genuinely understand and uphold the region’s rich food traditions. Its new Singapore branch marks the brand’s first overseas outpost, bringing to our shores a kappo-style omakase distinctly focused on seasonality with menus that change every six weeks.
The seasonal sashimi course is a highlight, with each delicate slice of fish accompanied by a different condiment. Red sea bream is served with shio kombu, while scallop is paired with salted citrus sauce—each combination thoughtfully considered. Another standout is the Hokkaido Kuroge Wagyu Tenderloin, snow-aged and seasoned with black pepper. So tender that it melts in the mouth, it is served with a flavourful, finely chopped onion sauce and crisp 540-day aged potato.
But the star of the show is, without a doubt, the Tsukko Meshi. Translating to a Japanese phrase that means “to cram in salmon roe”, the iconic overflowing ikura rice bowl was pioneered by the Hachikyo group, and has grown to become a signature of the restaurant. But as the chef ladles scoop after scoop of ikura with high-spirited cheers, he also doesn’t forget to give a gentle reminder to not waste any of the salmon roe—knowing firsthand how much work goes into each harvest.
Mare Hachikyo, 390 Orchard Rd, #01-07 Palais Renaissance, Singapore 238871
5 / 5
The Black Pearl
For fans of Cantonese fare, there is a new restaurant in town serving up delicacies with the added benefit of a stunning view. Perched on the rooftop of Odeon 333, The Black Pearl offers uninterrupted vistas of the Singapore skyline, bringing you up close to landmarks like Marina Bay Sands. Inspired by the imperial opulence of the Qing Dynasty, the fine dining restaurant’s interiors combine elements of Chinese tradition with luxe materials and finishings. At the heart of the design is the lustrous pearl, which leaves its mark on everything from the astrolabe-inspired chandeliers to the molten custom lamps placed on every dining table.
As for its culinary offerings, internationally-renowned executive chef, Dee Chan, serves up a contemporary interpretation of ‘Yue’ cuisine, which encompasses various sub-cuisines of the Greater Canton region. A striking pork knuckle jelly appetiser arrives in the form of a set of gleaming ‘black pearls’, while Chan pays homage to local flavours through a velvety otah mousse made of fish and squid, which he then pipes into a petite charcoal-tinted cone.
No Cantonese meal is complete without a nourishing soup, so don’t miss out on the Shunde-style slow-cooked grouper fish soup, served in a collagen-rich soup and topped with fish maw, dried scallops, luffa, black fungus, bamboo shoots and shredded ginger—as well as the crispy addition of fish skin. Amidst a wide range of luxurious protein mains (including a signature whole-roasted Peking duck) sits an array of finely-executed side dishes, like a flavoursome Hakka Braised Tofu Stuffed with Minced Pork served in a sizzling claypot for maximum effect.
The Black Pearl, 333 North Bridge Road, #07-11/12 Odeon 333, Singapore 188721
