Now that mooncake season is behind us, it seems there’s not much to look forward to on the dining front — and no longer any excuse for us to feast with reckless abandon. Our next opportunity will only come next month, when the AccorHotels Singapore Food & Wine Festival takes place from 4 to 12 November. The event is held across the hotel group’s 40 restaurants and bars, and features parties, masterclasses and brunches. After that’s over, we’ll have to wait till Christmas for another round of pigging out. In fact, just the thought of digging into an abundance of log cakes, turkey and ham already has us drooling.
But if you really can’t wait till then to fulfil your cravings, there’s always the option of visiting the many new restaurants that have opened, or will be opening here soon. October seems to be a particularly popular month, with at least two major F&B groups launching brand new dining concepts (one of which is in collaboration with a celebrated Australian chef), and two steakhouses setting up shop in town. Two recently launched properties — a hotel and a serviced apartment — have also welcomed new eateries on their premises. Not to be outdone, an existing restaurant has undergone a revamp, and now sports a new name and menu.
From Australian chef Clayton Wells’ maiden Singapore restaurant to New York steakhouse Wolfgang’s first outlet here, these are 10 new restaurants to try this month.
This New York steakhouse will open its first Singapore outpost at the InterContinental Singapore Robertson Quay hotel on 14 October. It specialises in prime USDA Black Angus meat, which is dry aged for 28 days before being cooked at 1600 degrees Fahrenheit (872 degrees Celsius) on a grill broiler. Highlights range from rib eye steaks to filet mignon, and there’s also a selection of other dishes such as crab cakes, lobster, and grilled salmon.
Wolfgang’s Steakhouse, InterContinental Singapore Robertson Quay, #02-01, 1 Nanson Rd, Singapore 238909, +65 6887 5885
Located at the newly opened Oakwood Premier OUE Singapore serviced apartment, Se7enth is a casual restaurant that offers a mix of Asian and Western dishes. Menu highlights include Australian grain-fed rib-eye steak, pan-seared salmon, sirloin beef hor fun and wagyu beef burger with pan-fried foie gras. It also serves a buffet breakfast in the morning.
Helmed by rising Australian chef Clayton Wells of Automata in Sydney, Blackwattle will open its doors later this month at Amoy Street. It’ll serve up “bold flavours” inspired by Wells’ travel experiences around the world, with dishes such as grilled octopus with XO chilli and red vinegar, roasted Jerusalem artichokes with sunflower seed miso, and grilled Black Angus short rib with carrot and kombu puree. This restaurant marks the chef’s first venture outside of Australia, and is in partnership with Unlisted Collection.
Blackwattle Singapore, 97 Amoy Street, Singapore 069917
Also slated to open later this month is Bayswater Kitchen, The Privé Group‘s newest addition to its stable of eateries. The restaurant is located at Keppel Bay and presents a seafood-centric repertoire. Expect to feast on offerings such as sea bass, mussels in white wine broth, alongside a selection of lobsters, meats and vegetables — which are seared to perfection on a custom-built grill.
Bayswater Kitchen, 2 Keppel Bay Vista, Singapore 098382, +65 6776 0777
This hip new joint at Keong Saik pairs ceviche (citrus-marinated raw fish salad) with booze-infused slushies. Five types of ceviches are available, with flavours such as scallop and ikura, swordfish with coconut milk and leek, and tuna loin with avocado. Wash these down with a pisco sour or pisco punch slushie, or cocktails such as sangria.
Sluviche, 17A Keong Saik Road, Singapore 089124, +65 6224 0212
A sister restaurant of Japanese restaurant Kappo Shunsui, Kyuu by Shunsui focuses on fresh sashimi and charcoal grilled dishes matched with an assortment of sakes and wines. These are presented omakase style. An à la carte menu with items such as grilled chicken and wagyu beef is available after 9pm.
Kyuu by Shunsui, 29 Keong Saik Road, Singapore 089136, +65 6221 7098
French and local delights come together in harmony at Racines, a restaurant at the newly opened Sofitel Singapore City Centre hotel. The place is led by executive chef Jean-Charles Dubois and offers a variety of French and Chinese dishes such as charcuterie and dim sum at four live cooking stations. These are prepared with seasonal local produce, organically grown ingredients, and herbs obtained from the hotel’s garden.
Racines, Sofitel Singapore City Centre, 9 Wallich Street, Singapore 078885 (Enter via Peck Seah Street), +65 6428 5000
Open only in the evening, this casual steakhouse shares its space with dessert restaurant Sugarhaus, and specialises in alternative cuts of beef. Its signature dish is The Flat Iron, comprising meat taken from the cow’s shoulder and topped with salt, pepper and homemade chimichurri sauce. Other highlights include short rib and onglet — which is obtained from the cow’s lower belly.
Fat Belly, #01-03A, Serene Centre, 10 Jalan Serene, Singapore 258748, +65 6314 2247
Previously known as The Ottoman Room, this restaurant housed within Turkish eatery Fat Prince‘s premises has been rebranded as a supper club. It also has a revamped menu of modern Middle Eastern fare such as sticky pork glazed with Turkish coffee, lamb shoulder with spiced molasses, and the Salt and Inked potatoes — black-hued spuds served with sour cream. Read our review here.
The Ottomani, 48 Peck Seah Street, Singapore 079317, +65 9231 9316
This modern European eatery functions as a casual bistro by day and full-service restaurant by night. Its repertoire spans pasta and sandwiches for lunch, and heartier fare such as octopus with kale and wagyu beef short rib for dinner. Lighter bites like garlic chicken wings, triple cooked potatoes with bacon bits, and meatballs are also available.
Elia, 10 Jiak Chuan Road, Singapore 089264, +65 9642 2361