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?
Cruising off exciting ventures from Japan (see: Pizza Studio Tamaki), comes a very first international offshoot—Firebird by Suetomi, the sister restaurant of Makitori Shinkobe—the yakitori joint that holds a one-year waiting list in its hometown. Hailed as the master of woodfire, Makoto Suetomi welcomes Firebird by Suetomi at Mondrian Singapore, an omakase yakitori that focuses on tori (bird) and serves up skewers of different parts, each kissed by fire and paired accordingly with other accompaniments. Canto-cuisine lovers will also be pleased to know this: Mandarin Oriental, Singapore welcomes a new beginning via the reopening of Cherry Garden, under the hands of Chef Fei, who has established a reputable name back in Guangzhou, Shenzhen, Bangkok and Jakarta.
For a casual night out with friends, the cocktail bar-cum-restaurant Leila will bring forth Middle Eastern-inspired Mediterranean iterations, where the finest ingredients come together through innovative sharing plates. And if it’s hearty Italian fare you’re seeking, iL Giardino, the latest venture at the beautiful Singapore Botanic Gardens from 1-Group will surely sate your appetite. Thoughtfully crafted by 1-Group’s culinary associate director Felix Chong, the menu scours the vastness and richness of Italy, think influences from the North, central parts and special spots like Tuscany.
Ahead of your next big night out, look to our list of the city’s most exciting new restaurants to check out.
1 / 4
Firebird by Suetomi
A highly sought-after name in the culinary world, Makoto Suetomi is the famous chef-restaurateur behind Makitori Shinkobe—the yakitori hotspot with a one-year waitlist in Japan. Earlier this year, the restaurant’s very first international offshoot has found itself in the middle of Duxton’s lively dining district; enrobed in a cosy, intimate setting, Firebird by Suetomi teems with excellent taste for the finer things in life.
Just as the original restaurant puts the focus on chef’s appreciation for tori and its myriad of flavour profiles from simply wood-grilling it, it also sets the same precise standard for its new sister omakase-style restaurant, from where its chicken and other seasonal ingredients are sourced from to the techniques utilised for roasting, grilling and smoking with wood-fire. The humble chicken, thus comes to the fore at Firebird by Suetomi.
Like in the astute restraint of its first dish: a clear consommé made from simmering organic French chicken bones into a stock, before being clarified with egg whites and seasoned with Japanese sea salt. A sumptuous array of skewers of different parts of the chicken follow, each one having undergone tailored settings of temperature and smoke, achieved with dry Japanese cedar as a fire starter, moist oakwood to develop steam and cherrywood for a richer flavour profile. To balance the palate, other standout vegetable dishes such as a kushinai of sauteed water spinach, lightly tossed in Japanese white sesame oil, or the simplicity of a mushroom beurre blanc served with wood-grilled Shiitake mushrooms.
Yet the star of the show arrives in its claypot dish, with three different ways to enjoy your bowl of Akitakomachi rice. Combined with minced chicken that has been sauteed in a basket directly over the flames and smoked with burnt oakwood. For a rich, hearty fill, it’s the topping of soy-marinated raw Japanese egg yolk you’ll want.
Firebird by Suetomi, #01-05 Mondrian Singapore, 83 Neil Road, Duxton Hl, Singapore 089813
2 / 4
iL Giardino
Sometimes, Italian cuisine is best served cicheti style. And at 1-Group’s latest venture iL Giardino—translating to The Garden in Italian—its appeasing warm interiors at the Singapore Botanic Gardens house a plethora of original creations that sing of local herbs and Asian nuance. Thoughtfully crafted by 1-Group’s culinary associate director Felix Chong, the menu scours the vastness and richness of Italy, think influences from the North, central parts and special spots like Tuscany. Within the dishes, subtle Asian adaptions can be traced whilst still keeping authentic flavours. We see this through a fresh salsa verde that’s spiked with ginger flower, one that was quickly mopped up with the restaurant’s house beer bread.
A surefire favourite, the signature iL Giardino Slow Cooked Venetian Octopus that’s dished table side—sees a fork-tender octopus that’s been braised for eight hours and finished with fresh lemon, Laudemio extra virgin oil. And as far as pastas go, the Spaghetti alle Vongole made a delectable impression, by elevating the classic dish with its use of herb crumbs and garlic. Piquant and loaded with spices, fresh clams tossed with al dente noodles were the cherry on top. While you’re on that carb streak, make sure to call for the Parma Ciabatta Romana Pizza. Loaded on a flatbread, condiments like fresh truffle cream and a touch of honey add a sweet contrast to the savoury ham.
When it came to the mains, the corn-fed chicken exceeded expectations and was yet another testament to a simple roast. Supremely tender and all the more divine with an Amalfi lemon caper sauce. To end off the meal, save that dessert stomach for chiacchiere—sugary buttery fried dough sticks—perfectly complemented with a scoop of gelato.
iL Giardino, The Garage, Level 2, Singapore Botanic Gardens, Singapore 257488
3 / 4
Leila
The newest kid on the block? Leila, a soulful gastro-bar with a honed focus on Middle Eastern and Balkan flavours. Clad in brick terracotta tones and moody lighting, an evening of lively banter and good food is par for the course once you step into this Chinatown hideout.
With a friendly crew of staff that makes you feel right at home upon stepping in, take further delight in its homely, vibrant setting of sharing dishes that are perfect for debriefing the week with your favourite chaos crew. Kick things off with the Arais Cigar, a long, crispy pastry filled with spiced beef and tahini for dipping. Consider the restaurant’s take on the bruschetta, using salt-cured anchovies on challah toast, enlivened with some flavourful roasted eggplant cream and olive oil. Then dig deep into fresh, grilled shrimps–spectacularly brightened with a piquantly spiced tatbila sauce—or some juicy beef kebab skewers.
One way of loading up on carbs would surely be with the Tripoli Freekeh Fish, of a pan-seared fish fillet slow-cooked in a spicy tomato sauce and served with peppers and freekeh, a rice-like grain of Middle Eastern origin. But the no-skip option at Leila? To mop up all your remaining sauces with its homemade bread; the Kubana Bread proves itself as a wondrously fluffy brioche, baked in-house to golden perfection. As far as spirited libations go, take heed from the gastrobar’s team of mixologists, who capture the essence of the region in a range of creative cocktails and mocktails. Sure enough, Leila understands the concept of a good time.
Leila, 12 Teck Lim Rd, Singapore 088390
4 / 4
Cherry Garden by Chef Fei
What was once the beloved Cherry Garden at Mandarin Oriental Singapore is now Cherry Garden by Chef Fei—boldly transformed under the direction of two-Michelin-starred Chef Fei, one of China’s most renowned culinary figures. Marrying Cantonese and Teochew influences, the brand new menu is a remarkable showcase of seafood specialties, meat delicacies and handcrafted dim sum creations, each a shining testament to Chef Fei’s years of culinary expertise.
Awash with natural light, the refreshed dining rooms evoke a timeless elegance. In a beautiful nod to the rich heritage of Chinese architecture, old-world stone walls and wooden furnishings come inspired by traditional courtyard houses, giving the restaurant a distinct sense of place.
Chef Fei’s mastery of flavours is evident in creations such as the diced wagyu beef with Sichuan peppercorn, sautéed to tender melt-in-your-mouth perfection and topped with paper-thin ribbons of dried chilli. Another highlight is the blanched geoduck in a rich chicken broth, brightened with basil and chilli. But if there’s one dish that truly cements Chef Fei’s genius, it is his signature boneless crucian carp congee. Known for being immensely difficult to prepare due to its countless fine bones, the fish is skillfully and meticulously deboned, then simmered in a silky smooth porridge that is at once both flavoursome and comforting.
Cherry Garden by Chef Fei, Mandarin Oriental Singapore, 5 Raffles Ave., Floor 5, Singapore 039797
