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.
For those in the know, a surprising roster of steakhouses have been having their moment under the sun. Notably, Korean steakhouse Drim—with its flagship at Mandarin Gallery—expands to Weave at Resorts World Sentosa with a hanok concept, ensconced in a cave-like space. It brings with it its premium Korean BBQ experience, elevated further with additional dishes, some more authentic to different regions in South Korea. For those on the hunt for a classically good steak? Head to Stags Head Steakhouse, where the vibes are immaculate, and the prime cuts even better. Housed in Pan Pacific Singapore, the new premium concept helmed by group executive chef Oliver Hyde enters the steakhouse landscape in Singapore with its elevated, London-style energy.
Beyond a good steak, a whirlwind of experimentation in the kitchen awaits at Jellyfish Sushi. In an intimate corner of Artichoke, chef Bjorn Shen’s highly-lauded pizza parlour in New Bahru, lies an omakase-style concept that holds a mirror to one of chef’s older concepts, Small’s. Continuing the same thread of playful ingredients and using bread as his turning point, Jellyfish Sushi is emboldened to whip up fresh iterations of sushi, discovering new ways sushi can be presented and enjoyed.
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.
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Stags Head Steakhouse
There is a masculine sensibility when you walk into Stags Head Steakhouse—but it is not an unwelcoming one. On the contrary, the staff are astutely attentive to your choice of drink, how you seem to like your steak, and the company you keep. Mirroring the great dining rooms of London (and teeming with the sort of elegant air one might witness in a Bridgerton or Downton Abbey episode), the deep, dark woods and blue tones create an intimate environment you feel ensconced by as you walk in.
For starters, your table might fancy a splendid array of plates to get the appetite going, from some freshly shucked oysters to a gratin-style crab thermidor served with tarragon, cognac and hollandaise. Or a lobster cocktail, brightened with dill, cherry tomatoes and avocadoes.
But at Stags, it’s the prime cuts that matter most. Depending on the size of your party for the night, you might want to indulge in the winning Tomahawk F1 Wagyu cut, or the bone-in sirloin, grilled and smoked to perfection over charcoal and applewood. To add, there’s always the delectable range of mains, like a juicy veal chop or the black cod served with cabbage and cauliflower puree. Don’t forget to have at the myriad of moreish sauces too.
The desserts don’t miss either; sweet tooths will adore the rich chocolate sundae or the apple and blackberry crumble. And for those looking to be whisked further into the night, then pop over to The Library & Lounge just across from the dining hall, where they’ll continue to mix up a formidable roster of both time-honoured and refreshingly modern cocktails for you.
7 Raffles Blvd, Level 3 Pan Pacific Singapore, Singapore 039595
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Jellyfish Sushi
What happens when you replace the rice in sushi with bread? That was the precise question chef Bjorn Shen was interested in exploring when he launched Jellyfish Sushi, a cosy, separate omakase-style counter that sits just beyond his famed pizzeria Artichoke.
True to the jellyfish it is named after, there are no boundaries on what sushi might look or taste like here. Before we delve into a roster of ‘bread sushi’, we meet a triptych of appetisers that feel more tempered in Italian sensibilities, with each one inspired by a common Italian pasta sauce base; some poached Hiroshima oysters wrapped in spinach and diced leek with a tomato-infused dashi or a rice-less salmon maki bathed in a cream sauce. It almost feels like your taste buds are being slowly inducted into subtle shifts. A series of bread sushi plates follow, each one creatively also using different parts of the bread. I took particular delight in the soy and wasabi-marinated kanpachi (amberjack), served with salted lettuce on a crunchy bread base brushed with vinegar. A burst of flavour also awaited in the Madai Carpaccio, where thinly-sliced red sea bream was dressed with brightening agents like garlic oil myoga, pickled ginger, and lemon zest. Also be prepared to be spoiled by a delicious, lightly-seared otoro tuna sourced from Nagasaki, left to shine with a topping of soy-marinated garlic chives and bread crust base.
The star of the show however, did not have any bread in it at all. Awaji Island, known for its ideal water conditions, is where some of the best wakame noodles are produced, and Jellyfish Sushi makes sure to give it a good run. A glorious plate of cold wakame noodles—its exquisite texture alone a win in our books—is served with two accompanying dips. One, a roasted soba tsuyu made from roasted mackerel bones; two, a cold Asari clam potage prepared with fresh clams. With whichever you fancy more, we’re certain you’ll be slurping up every last noodle strand on your plate. As for dessert? No sushi here, but treat yourself to the rich bowl of matcha pudding layered with a warabi jelly sheet and black sugar syrup for a sweet end to your night.
46 Kim Yam Rd, #01-02 within Artichoke, Singapore 239351
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Drim Gold
The Drim world expands. Following its highly-lauded flagship opening at Mandarin Gallery, the premium Korean steakhouse is taking it one step further—and heading to Weave at Resorts World Sentosa. And it’s a hanok concept carved into a cave-like space, as if to transport its guests to another realm entirely.
With its tableside service, expect to languidly enjoy your meal, as the staff on site will ensure you’re well taken care of throughout the night—ensuring you enjoy your Korean BBQ experience in an authentic fashion. But first, some seafood starters. A moreish plate of jeju abalone seared with butter proves equal parts springy and juicy, for one. Other options include fresh oysters, or grilled eel, with a range of sauces to dig into.
It’s of note here that the free-flowing banchan and impressive range of kimchi certainly make the meal. When combined with the nutty, rich and smoky flavours of the Hanwoo beef for example, or paired with the clean, well-balanced textures of the Jeju pork, the mouthfeel transforms entirely—especially when enjoyed how the Koreans would do it, as a ssam, or wrap.
But whilst the delectable hanwoo beef and Jeju pork cuts that follow are tough to beat, there’s nothing quite like the Korean Beef Hot Pot. A traditional dish from Pyeongan province, this warming, flavourful stew of Hanwoo beef brisket, beef shank and seasonal mushrooms is the best that Drim Gold has to offer. It’s comfort food, at its best.
Weave, 26 Sentosa Gateway, #B1-204/205/206, Resorts World Sentosa, Singapore 098138
