Singapore’s dining scene has always been a dynamic tapestry, continually weaving new threads of culinary innovation and diversity. And as spring turns into summer, the city welcomes an exciting array of new establishments, each adding its unique flavour to the vibrant gastronomic landscape. From chic gastrobars to cozy diners, there’s something to suit every palate and preference.
Aficionados of Korean cuisine are sure to be familiar with chef Louis Han, who first broke ground with the Michelin-starred restaurant Nae:um. His newest venture, Gu:um, is a casual, contemporary grill serving charcoal-grilled dishes with Korean-influenced flavours. Meanwhile, both pizza and romcom enthusiasts will be delighted to hear that Neapolitan establishment L’antica Pizzeria Da Michele—one of the oldest and most famous pizzerias to come out of the city that invented pizza and iconic filming location of the 2010 film Eat Pray Love—has just opened its first Southeast Asian outlet in Singapore.
For culinary adventurers looking to explore new cuisines, the first West African restaurant in Singapore, Tamba, is here to introduce our city’s diners to West African dining. Enjoy a celebration of chillies, spices, and smoked meats in the rustic, sleek establishment with Afro-inspired details on every surface and corner. And for something closer to home, underground noodle bar Nou reimagines Asian-inspired noodle dishes and craft cocktails with bold, dashing flavours in a secretive enclave complete with colourful neon lights and moody booth seats.
Ahead of your next big night out, look to Vogue’s list of Singapore’s newest gastronomic hotspots and discover the freshest flavours of the city’s ever-evolving food scene.
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Nou
By the way it looks, you wouldn’t expect Nou to serve what it does. Illuminated only by neon signs, the stylish gastrobar is dressed like a New York City speakeasy—only instead of conventional bar grub, you can expect to tuck into piping hot bowls of springy noodles, bursting with flavour.
At Nou, the art of the noodle comes alive with finessed takes on Asian staples. A delicious bowl of Tom Saap (a spicy north-eastern Thai soup that tastes like tom yum’s spunky older sister) arrives topped with unctuous slices of Nibuta pork belly. Another house favourite is the Chicken Mazemen. Served dry in a spicy, garlicky sauce like its traditional Nagoya-born counterpart, this is an umami-filled dish sure to satisfy any serious noodle connoisseur. Don’t miss out on the appetisers either, especially the Beef Tongue Spam—an inventive use of the underrated cut of meat that keeps you diving back for more.
And what better to wash these bold flavours down with than one of Nou’s stellar craft cocktails? We recommend the Tomato Tomato, a deliciously addictive gin martini made with koji-fermented tomato brine—you’d be hard-pressed to find a better dirty martini in town.
Nou, 45 Craig Rd, Singapore 089683
Enquiries: 8768 1224
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Tamba
Tamba is the second prized work of Kurt Wagner—after the renowned Kafe Utu, and is lovingly named after his late adopted brother. It is a space pledged to celebrate his life and generosity, while showcasing the rich spirit and culture of West African cuisine.
The 25-seater hideaway is currently one of the hardest tables to get in town, and for good reason. The dishes here are unapologetically packed with comforting flavours, yet exemplary in technique and textures. Start off with the Tapalapa bread with goat’s milk ricotta, a warm, homemade West African bread served with a delightful smoked bacon butter. One roll of bread was certainly not enough for us. The Pepper Soup, a sprightly and fiery concoction with a habanero base and seasonal seafood, is moreish. Even if you don’t take spicy food, this will have you chugging down glasses of water to finish every bite. Finish off with the Jollof Rice—a West African rice dish with smoked pork belly and sakura chicken—and Tamba’s perfectly cooked bone-in ribeye that is beautifully tender and charred at the same time.
Stepping into Tamba will have you transported into a whole new world. Conceptualised by international designer Virginia Pérez-Orive, the walls have a rustic texture and are redolent of the effect of wind on sand. Every little detail is carefully thought through, from the clay vessels to the carved Tuareg-staff door handles, which makes Tamba a truly special enclave that embodies a West African warmth difficult to replicate anywhere else.
Tamba, 101 Duxton Road, Singapore 089964
Enquiries: 9788 2953
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Gu:um
A new contemporary grill has emerged on our shores and it’s a concept birthed by chef Louis Han, who first broke ground with one-Michelin-starred Korean restaurant Nae:um. While his first establishment won the hearts of many through its elevated take on Korean dishes and flavours, Gu:um (which means ‘to grill’ or ‘cook over fire’) sits as the casual younger sibling designed for communal dining,.
From Tajima wagyu ribeye to Iberico Pluma, the meats here are deftly grilled and served alongside a plethora of small dishes, traditionally known as banchan. The beef, while merely salted and grilled, proved the prime quality of its cut; whereas the pork was seasoned with a sweeter touch—fermented fish sauce—before hitting the grill. Other standouts like the fork-tender NZ Butterflied Quail, offered a tasty albeit unconventional bite and showcases modern take on the Korean seasoning of galbi. Then there were the Atlantic red prawns, which paired beautifully with gochujang—think fresh, plump prawns bearing piquant char; the real essence to be found within the prawn heads.
Of course, the starters are equally as fun to devour. Between a potato ‘Jeon’ pancake topped with Korean beef tartare, a cheesy chicken sammie and Korean Fried Cauliflower, you will find familiar iterations of your favourite Korean dishes on the menu. The restaurant’s Cinderella Noodles echoes the satisfying sentiment of slurping a bowl of naengmyeon on a hot day, with cold glass noodles simply tossed with gochujang, sesame oil and vinegar. To properly conclude your experience at Gu:um, the Hotteok is an absolute must. Riffed off the famed street snack, this chewy rice flour pancake is pan-fried and topped with cinnamon, brown sugar and a burnt honey ice cream to deliver that cold, sticky-sweet contrast. A cherry on top, indeed.
Gu:um, 29 Keong Saik Road, Singapore 089136
Enquiries: 8831 6308
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L'antica Pizzeria da Michele
The first place in Singapore to offer handcrafted pizza a ruota di carro, L’antica Pizzeria Da Michele’s inaugral Southeast Asian outpost serves up the famed pizzeria’s old school specialty—the classic Neapolitan-style pizza that is characterised by its extra thin and impressively wide dough that extends beyond the plate beneath it. Distinguishing itself with a chew rather than a crunch, L’antica’s pizza bases are just as memorable as its condiments. Made with quality Caputo flour and baked in a domed brick oven custom made in Italy, the dough’s hearty flavour and lightly charred texture adds to the enjoyment of each slice.
Despite the dedication to Neapolitan authenticity, L’antica Pizzeria Da Michele in Singapore does not shy away from delivering fresh creations. Whereas its Naples eatery only offers the fresh, tangy, and vegetarian-friendly Marinara and Neapolitan classic Margherita that they have been serving since 1870, L’antica Pizzeria Da Michele’s Singapore outlet boasts a scrumptious repertoire of red (le rosse) and white-based (le bianche) options, in addition to a flavourful array of starters, pastas and desserts.
Promising a culinary journey that extends far beyond gourmet slices, the restaurant’s other offerings on the menu are not to be overshadowed by its famous pizzas. Rather, the synergy between the different dishes elevate the dining experience to new heights—the burrata that appears on the Pugliese pizza, can also be savoured as a starter paired with a vibrant mix of Leccino olives, sun-dried tomatoes, and Cetara anchovies, and the Martimucci semolina flour used in the handcrafted pasta allows for a similar robust texture as the pizza bases.
Diners can also expect a delightful exploration of southern Italian specialties paired with the restaurant’s meticulously-curated wine list straight from Italy’s finest vineyards. Handpicked selections such as an intense Paolo e Noemia d’Amico Falesia or a fresh and lively Benanti Etna Bianco are the perfect accompaniments to the restaurant’s pasta dishes.
L’antica Pizzeria Da Michele, 8 Club St, #01-08, Singapore 069472
Enquiries: 9823 5724
