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?
At Revolution, acclaimed sommeliers Alvin Gho and Ian Lim unveil an unpretentious, wine-forward bistro where culinary experimentation meets thoughtful curation. Chef Sunny Leong crafts a tasting menu that reflects his imaginative approach, offering plates that balance innovation with familiarity. Over at the newly launched Forage at Mandai Rainforest Resort, Chef Marcus Tan champions a hyper-seasonal, harvest-to-table philosophy. Tapping into nature’s rhythms, the menu evolves in tandem with the landscape, offering a dining experience guided by both instinct and flair.
Meanwhile, at 54° Steakhouse, quality takes centre stage. Under the direction of Chef Andrea de Paola, premium cuts sourced globally are seasoned with a proprietary seven-spice blend, then grilled over ironbark wood for a rich, smoky aroma. The use of white binchotan charcoal ensures a deeply caramelised sear, highlighting the nuanced texture and flavour of each cut.
On the opposite end of the spectrum, Fortuna Terrazza, a sun-drenched offshoot of the beloved Italian pizzeria Fortuna, introduces a breezy Amalfi-inspired brunch concept. Think robust espressos, refreshing spritzes, and a menu that combines Italian tradition with an Australian twist to create the perfect setting for a leisurely mid-morning affair.
Ahead of your next gathering or weekend out, look to our list of the city’s most exciting new restaurants to check out.
1 / 4
Revolution
Whilst most mourned the closure of notable wine bar RVLT, the same spirit is revived in Revolution, a new restaurant and a new beginning for owners Alvin Goh and Ian Lim. In collaboration with Danish design house Fritz Hansen, enter a convivial space where creative juices amalgamate, whether you’re partial to design or food. Of course above all else, a solid wine philosophy that has established its own repertoire over the years. Evidently, there’s a bigger emphasis on the grub at Revolution. A haughty ethos guides the menu here: it’s not fusion yet it’s not confined to any specific cuisine, but merely anything that is delicious by instinct. Having said that, there are noticeable Asian influences peppered throughout—with moreish pastas like Hua Diao White Clams Linguine and Chicken Rendang Homemade Ravioli turning out to be instant highlights. The former is buttery and enlightened by the piquant Chinese wine whilst the latter, a delightful rendang rendition cleverly spiked with kaffir lime—an addition that made all the difference to the otherwise rich flavours. As far as other standouts go, RVLT’s Signature Chicken Nuggets makes a comeback. With 20 percent of the filling being chicken soft bone, the perfect golden batter meets moist minced chicken bearing that bit of a crunch, and well finished with a dusting of tamarind powder.
The latest to be introduced is its dinner service. A well-curated tasting menu that serves as an extension of chef Sunny Leong’s culinary mind. Here, plates take on a more experimental approach, with a Chicken Skin Stroopwafel that holds together drunken foie gras and a single pickle as well as a tangy Mala Taco well stuffed with negitoro and tomato jelly. Unorthodox, out-of-pocket and definitely plenty of fun—Revolution is one place to leave your inhibitions at the door.
Revolution, 211 Henderson Rd, #01-05 Henderson Industrial Building, Singapore 159552
2 / 4
54° Steakhouse
Named after the exact temperature to achieve the perfect wall-to-wall pink of a medium-rare steak, 54° Steakhouse is the latest venture from the Food Concepts Group. Bringing refined flavours and a spirit of conviviality to the steakhouse scene in Singapore, make no mistake that 54 Amoy Street is where you’ll find them. Step inside to find a curious but welcome surprise: a modern, moody space, framed by furniture that is sleek in its simplicity. All for chef Andrea de Paola and his team to hone in on their star dish: of steaks cooked with unerring precision, over Australian ironbark wood and Japanese white binchotan charcoal.
To start, a plate of Amela Tomatoes prime the palette with an invigorating medley of fresh Japanese tomatoes, French beetroot and Greek yoghurt. Seafood options like a serving of pan-seared Hokkaido Scallops or Yellowfin Tuna are guaranteed to whet the appetite. Afterwards, the centrepiece of the evening affair arrives: the restaurant’s signature steaks cooked to that sweet spot of 54°, seasoned generously with a proprietary blend of spices that only enhance its smoky flavour and rich, juicy mouthfeel.
Black Onyx Angus from Australian producer Ranger Valley. USDA Prime offerings from Chicago-native Linz Heritage Angus. Melt-in-your-mouth A5 Satsuma Wagyu, bred by Japan’s very best farmers. Between the lot, you can’t go wrong— especially with access to artisanal sauces like a chimichurri or Café de Paris. Be certain to fill up on some moreish dishes too, like an indulgent Mac and Cheese or Triple-cooked Fried Potatoes. For the valiant few, leave space for the cheesecake, a wondrous hybrid of burnt basque and classic New York, while their Cold Fondant comforts deeply with a hazelnut-chocolate infusion.
54° Steakhouse, 54 Amoy St, Singapore 069880
3 / 4
Fortuna Terrazza
Tanjong Pagar is no stranger to bustling restaurants, but few restaurants beam as brightly as Fortuna Terrazza. Located in the corner of Craig Road, Fortuna Terrazza is a gateway to the Amalfi Coast with its lemon-dotted walls, sun-drenched patio seating, and warm Italian hospitality. Helmed by Egon Marzaioli, the chef behind Fortuna Italian Trattoria, Fortuna Terrazza puts an emphasis on seasonal ingredients to deliver a fresh fare of Mediterranean dishes and indulgent desserts that make it hard to stop at one.
To ease into an afternoon of la dolce vita, start with the Folded Eggs alla Diavola—soft scrambled eggs on spicy salami spread, garlicky spinach, and a hint of their signature chilli oil. A cheese toastie proves unapologetically indulgent, with six layers of Italian cheeses pressed between perfectly crisp sourdough bread and just enough kick to keep the tastebuds tingling. For heartier alternatives, consider the Caprese Panuozzi, a sandwich-style pizza with a smooth paste of marinated ox heart tomato and decadent mozzarella.
To end with a customary sweet treat, guests can enjoy the Ricottamisu Hot Cakes, a dreamy reimagination of tiramisu that sees fluffy ricotta pancakes stacked high beneath swirls of coffee mascarpone and a dusting of dark chocolate crumble.
If you’re looking to spend a slow afternoon, we cannot think of a better place than Fortuna Terrazza to kick back with good friends, over even better food.
Fortuna Terrazza, 10 Craig Rd, Singapore 089670
4 / 4
Forage
The philosophy of Forage lies in its name. Ensconced in the lush forests in which the Mandai Rainforest Resort by Banyan Tree is built, the narrative of the restaurant feels instinctual—with chef de cuisine Marcus Tan often drawing inspiration from the wildlife and abundant botanicals that surround him. Bringing a discerning point of view to the harvest-to-table experience, there is always something new to tickle one’s fancy and discover on his course menu.
Like a soybean custard appetiser; an ode to the comforts of our local tau huey but given a bold, luxurious upgrade when paired with ponzu marinated leek and nutty Kaluga Hybrid caviar. Then a procession of satisfying mains emerge, proving to be hit after hit. Nothing says home like a warming bowl of soup does, and this is piquantly felt through a standout broth of crustacean shells and Taiwanese cabbage—the latter braised slowly for 36 hours to become a terrine. By the time a magnificent plate of wagyu, marbled to perfection and served with celeriac and spinach purée is served, consider your senses overwhelmed—a dousing of rich truffle beef jus sealing the deal. The star of the show however, was an innovative take on the classic asam pedas: an unexpected meld of lobster, tamarind, ginger flower and laksa leaf—all ingredients that can be found in the property’s edible garden. A thin veil of bacon and a final basting of lobster butter only enriches its juicy flavour.
A considered dessert entry leaves its mark too: a refreshing sorbet of tarragon and mint keeps things light and easy on the palate, when teamed up with a vanilla and white chocolate parfait with yellow peach. All throughout the meal, you’ll find exquisite wine pairing options for the taking, each one carefully prepared to further enhance the experience of its menu counterpart. With thoughtful service and an impeccably nuanced approach to crafting spectacular plates, Forage holds a mirror to the unsullied, yet untapped potential of the natural landscape that surrounds it.
Forage, 60 Mandai Lake Rd, Level 4 Mandai Rainforest Resort by Banyan Tree, Singapore 729979
