New restaurants to visit in Singapore: L’Amo, Moutarde and more

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L’Amo Bistrò del Mare

Our sunny shores are no stranger to elaborate Italian fare, but L’Amo Bistrò del Mare offers a fresh, memorable take. Helmed by acclaimed chef Daniele Sperindio, the 86-seat restaurant is guided by a philosophy inspired by l’amo—the hook, symbolising the purest catch—and l’amore—love expressed through soulful Italian cooking. This vision comes to life in a refined Italian seafood concept, featuring a raw bar with the freshest Mediterranean fish and seafood, all served in a subdued, urban setting that feels both lively and intimate.

To begin on a bright note, Le Tre Tartare sets the pace with a confident trio of red prawn with caviar, tuna with capers and seabass accented with mullet roe. For something richer, the Tonno Rosso brings silky bluefin carpaccio sharpened with citrus, while the Polpo al Josper offers tender, flame-kissed octopus over a gently spiced carrot-ginger purée. But the heart of the meal lies in its mains.

The Risotto Limone and Gamberi is a standout—acquerello rice cooked to a creamy finish, lifted with lemon zest and topped with Sicilian red prawn carpaccio and caviar. For an even heartier alternative, the Tagliolini al Tartufo di Stagione delivers with its house-made tagliolini layered in seasonal black truffle, offering luxury in every bite. And since no Italian meal feels whole without a sweet finish, the Ti…Amo…Su closes the experience with an elegant tableside tiramisu that is sure to be a crowd-pleaser.

L’amo Bistrò del Mare, 11 Canning Walk, Singapore 178881

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Gilmore & Damian D'Silva

Growing up, chef Damian D’Silva—also known as the godfather of Singaporean cuisine—was constantly seen by his grandfather’s side, much of which was spent cooking together. Gilmore D’Silva, also known as the first and only custodian of the Supreme Court lived in the institution’s quarters and even cooked for the judges at times. So when chef decided to open a new restaurant in the former Supreme Court wing of the National Gallery Singapore, it was only natural then that it would earn its name from ‘Pop’. And so Gilmore & Damian D’Silva was birthed. 

The restaurant—one that truly feels full circle for chef Damian who also grew up there for a period of time—is lovingly appointed with aspects of a home, from intimate family photos to the crockery his household used like the communal hotpot for mealtimes. Yet as with at Rempapa, it is in the food where chef’s chops shine best, hallmarking heirloom Eurasian recipes alongside Chinese dishes inspired by his grandfather’s cooking. Encouraging a spirit of conviviality at the table, some of the standout communal dishes include a nourishing chicken soup steamed and sweetened with coconut husk and Hakka yellow wine, as well as some bite-sized handmade ngoh hiang. Amid the mains, those who love a punchy, zesty flavour profile can look forward to the Ambler Kachang of stir-fried long beans, salted fish and tamarind, as well as the rich Cowdang, that honours the prawn by cooking it in coconut m ilk to spotlight its natural sweetness. Yet the star of the show had to be a delightfully slow-cooked Jackfruit Rendang, which sees the natural flavours and texture of the original fruit come through in a rich blend of spices. As for the dessert? Nothing hits home the way chef D’Silva’s traditional kueh does.

Gilmore & Damian D’Silva, 1 St Andrew’s Rd, #01-02/03 National Gallery, Singapore 178957

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Moutarde

Nestled within the intricate Weave at Resorts World Sentosa, Moutarde carries a quietly confident French charm. Whole cuts, comforting sides and classic French favourites fill a lively, unpretentious space where conversation flows as easily as the wine. At the heart of the space sits the live carvery station, where wood-fired roasts are carried out and carved with an almost meditative precision. The carvery changes twice a day, so depending on when you visit, you might be treated to Australian Prime Rib, a beautifully tender New Zealand Lamb Leg or a glistening XXL Turbot, all matured in a glass-walled room.

Beyond the carvery, the menu leans into French bistro comfort without overthinking it. For mains, Beef Tartare Tradition or Minute Steak Frites are straightforward, satisfying choices. If you prefer something richer, go for the Grilled Lamb Chops with aïoli, jus and fries. For warm comfort, consider the Buntut Indonesian Oxtail Soup with mandarin rice, sambal and emping crackers. From the sea, you can’t go wrong with Grilled Salmon Béarnaise, delivered with crisped skin and tender flesh, rounded out by spinach and smoky grilled asparagus.

If you’re looking for a reason to end on something sweet, Moutarde has plenty to offer. You can choose a rich finish, keep things light or linger over a selection from the cheese room with a glass of wine. If you’d prefer to carry the evening a little further, take a short walk to Sundae Royale, Chef Paul Pairet’s playful soft-serve spot where you can enjoy a full range of gourmet soft-serves. The Real French Toast, caramelised on the outside and soft within, is a standout.

Moutarde, 26 Sentosa Gateway, B1-219-221, WEAVE Resorts World Sentosa, 098138

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Sophia

It’s no crime to have it all, and Sophia agrees. The newest restaurant at The St. Regis opens the doors to authentic Italian fare from 11 regions of Italy, taking you on a journey from north to south as each dish highlights each province’s produce and recipes brought down from one generation to the next.

For starters, the homemade focaccia heartwarmingly opens the palate. It’s a fine example of what quality ingredients can do–the Beef Bresaola dresses light, fluffy slices in goat cheese and honey, each flavour complementing the other. The Carpaccio Di Gamberi is an antipasti that doesn’t disappoint, with fresh slices of mazara prawns, its umami-enriched flavours balanced with the sweetness of raspberry. Where pasta is involved, try your hand at the Ravioli Burrata. Hailed from the Puglia region, it’s an indulgent plate of burrata that slices open on a bed of housemade ravioli, blending with oven-baked tomato sauce and basil pesto. Each bite is a delightful one. A pleasant surprise arrived in the form of the Pollo E Peperoni, where the chicken breast alla diavola was roasted until tender and juicy. End the feast on a sweet note with the likes of the Salame Di Cioccolato, a chocolate pistachio and biscotti ‘salami’ that’s a childhood favourite, and the Cannoncini Alla Crema, where the pastries are prepared live by your table. As a procession of sharing plates are laid on the table and sunlight streams through the floor-to-ceiling windows, Sophia knows what it takes to serve a good brunch. 

Sophia, 29 Tanglin Rd, The St. Regis Singapore, Singapore 247911

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Yara

Yara wears its influences proudly on its sleeve. The newest concept from Eleven Seventeen Capital follows in the footsteps of their other establishments—taking a familiar formula and giving it a fresh twist. With Meadesmoore and Fat Belly, the team gave a face lift to the steakhouse format by relying on unusual cuts to provide eye-catching menus. Now at Yara, they invent and invert Asian culinary traditions to craft delicious food that utterly nourishes the soul.

Balance is everything here. The ambience is zen without being overly meditative; the decor cosy, comforting and honest, matching the spirit of the menu. Speaking of which, Executive chef Victor Loy harnesses his upbringing in Penang to craft every dish with a loving attention to detail. This is apparent from the get-go, with starter plates like Haricot Vert Kerabu, a zesty salad that invigorates the palette with ginger flower and fermented chilli dressing; and Soft Tofu Caprese, a reimagination of the classic Caprese with tofu and ponzu vinaigrette. If your taste buds weren’t charmed by now, there’s flavour aplenty ahead.

Moving on, a charcoal grill takes centre stage. Intoxicating smoke infuses both the Grilled Fish of the Day, accompanied by a delightful duo of sambal ijo and sambah matah, and the Grilled Spiced Chicken, which kicks things up a notch with sambal belacan. Loy also chars and sears a mean Altair Grass-fed Wagyu Picanha, a confident nod to his sister steakhouses. Make no mistake about it, though, the other mains are no slouch, like the 12-hour Pork Jowl Rice Bowl, which brings all the comfort of hearth and home to your table.

Wrapping up this nostalgia trip are the Brûléed Chocolate Brusciato and Chilled Kueh Talam Pudding. These preparations are playful, yet refined—the perfect finale to your meal. From start to finish, Yara doesn’t disappoint, and should be on your radar if you want a dash of homeliness, elevated with an expert touch.

Yara, 26 Evans Rd, Singapore 259367

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Udon Shin

A Shibuya cult-favourite has landed on Singapore’s shores and it’s Udon Shin, known for its artisanal udon that’s made fresh daily. This marks its first international outpost. Each bowl served is built on the restaurant’s ‘Four Fresh’ philosophy–checking off the boxes of being freshly kneaded, cut, boiled and fried each day. Its signature Carbonara Udon is a treat where East harmoniously meets West. A springy, chewy bed of udon is steeped in dashi before being topped with butter, parmesan cheese, raw egg and finished with a thick slab of tempura-fried bacon. The result? A light yet flavourful dish that leaves you wanting more. If you’re looking to switch it up, the Tempura Zaru Udon will do. Chilled udon is served on a bamboo tray with a premium platter of tempura by the side. The cold broth is a relief for hotter days, while the spring onions served alongside gives a subtle kick. Generous pieces of succulent seafood and vegetables are lightly battered and fried, beckoning a crunch with every bite. The restaurant features an open kitchen display, where you’ll get an intimate look on the noodle-making process, as the art of udon comes to life before your very eyes. 

Udon Shin, 391 Orchard Rd, Singapore 238880