Amidst what seems like a bleak F&B landscape, the local dining scene is making a vibrant comeback with the opening of a whole new slate of restaurants this December.

While some are restaurants with familiar names and faces, others are new brands that have taken the plunge to launch in Singapore’s competitive dining arena.

new restaurants December
(Image credit: RAPPU Omakase Bar)

Masaaki, for instance, will see the lauded chef Masaaki Sakashita flex his skills in his very own eponymous restaurant after departing from Ishi and Hashida Sushi, and Raw Kitchen Bar makes a quiet comeback to a hip new space within 66 Kampong Bugis.

Cloud restaurants are not a novel concept anymore. From the folks behind Pasta Bar comes Burrata Bar, a virtual restaurant that crafts pasta, sandwiches, pizza and more — each fused with a silky, creamy burrata of course.

Read on for all the new restaurants to dine at this December.

(Hero and featured image credit: Masaaki)

Gemma Steakhouse

Chef Beppe de Vito’s got a new restaurant for diners to head to in Singapore, and it looks a lot like the classy locale that is Gemma Steakhouse. Here, dine on massive, juicy Florentina steaks, complete with a dash of old school tableside Caesar salad and a smattering of mouthwatering plates for the perfect date night out. Not convinced? Read our full review here.

Burrata Bar

From the same team behind Pasta Bar comes Burrata Bar, a cloud restaurant that caters to lovers of the Italian cheese. Each of the 125-gram burrata spheres (yes, you can even order them on their own) is handcrafted by Deliziosa’s expert cheese-makers, who uses milk that’s sourced from the Murgia region in Puglia. What’s on the menu you ask? Think baked pasta smothered in burrata, pizzettas topped with creamy goodness and even burrata-stuffed sandwiches — we’re guessing that’s what heaven looks like.

RAPPU Omakase Bar

Design meets delectable dishes at the 36-seat RAPPU Omakase Bar, a brand new sushi bar concept by The Feather Blade group located in the heart of Tanjong Pagar. Inside the industrial-chic locale, guests will find a speciality hand rolls complete with premium toppings that like Kanpachi (Amberjack), Engawa (Fluke Fin), and Toro (Tuna Belly). For a change, get the High Roller, the roll which features a choice of wagyu beef or toro that’s crowned with a generous portion of uni, caviar, ikura, gold flakes, and served with gold flake sake to wash it all down with.

Madd pizza

Thin-crust pizza may be all the rage these days, but where do you go if you’re looking for something a little different? Head to Madd pizza, where you’ll find a range of delicious Roman-style pizza, freshly baked on fluffy focaccia. Make sure to grab a Bombolini or two for dessert — the golden Italian doughnuts are fried to perfection and stuffed with delightful original custard or chocolate cream for that faultless end-of-meal sweet treat.

(Image credit: @maddpizzasg via Instagram)


Chef Masaaki Sakashita, previously of Ishi and Hashida Sushi, makes a return to the F&B scene at his eponymous Japanese fine dining restaurant Masaaki, an omakase sushi destination that’s set to launch in December. Here, guests can expect nothing but the finest premium ingredients of the season, with each deftly-crafted dish weaving in the exquisite culinary techniques from the 46-year-old chef himself.

Raw Kitchen Bar

Before Kilo, there was Raw Kitchen Bar, which opened its doors to the public in 2008. Now after 12 years, the restaurant is back with a snazzy new spot in 66 Kampong Bugis. If you’re new to the space, we suggest getting a plate of the Balsamic Duck Leg, a hearty combination of crushed potato leek, parmesan, balsamic confit duck leg and chives that’ll definitely be on the tables of many old fans. Raw Kitchen Bar is open from Thursday to Sunday.

(Image credit: @rawkitchenbar via Instagram)


A new sky-high destination is coming to town. Come 18 December, diners can head to 1-ATICO, a multi-concept locale that’s nestled 56 storeys above ION Orchard. Three dynamic dining concepts house themselves here: FIRE, FLNT and 1-Atico Ultra-Lounge. While contemporary Argentinian restaurant FIRE pays homage to the most basic element in cooking (fire, if we weren’t obvious enough) with its wood-fired dishes, FLNT sees itself as Singapore’s very own Nikkei gastro bar, complete with elevated cocktails, artisanal sakés and innovative cuisine. On the other hand, 1-ATICO Ultra-Lounge is slated to open in 2021 as one of the most exclusive lounges in Singapore. The venue is set to be a port of call where “music and magical moments are celebrated in unforgettable nights.”

Jocelyn Tan
Jocelyn Tan is a travel and design writer. She's probably indulging in serial killer podcasts or reading one too many books on East Asian history. When she actually gets to travel, you can find her attempting to stuff her entire wardrobe into her luggage. Yes, she's a chronic over-packer.