February is a busy month and it stops for no one. For many, it’s when you recover from the onslaught of rich Chinese New Year dinners and snacks, whereas others see it as a time of glittering romance and gift-giving

For those in the F&B business, this month is the season of sustainability as well as new openings. From one of Hong Kong’s swankiest restaurants to a luxurious beachfront destination, these new kids on the block simply aren’t to be missed. 


The glamorous Mott32 has finally come to our shores. The restaurant hails from Hong Kong and is renowned for elevating regional Chinese cuisine with premium ingredients and contemporary cooking techniques. Diners can expect signature dishes alongside Singapore-exclusive creations, such as the sugar coated Peking duck bun and crispy prawns with salted egg yolk and oatmeal. Round out your evening with exquisite cocktails like the gin-based Velvet Crane or Harbour Dawn, which features butter washed vanilla rum and champagne.

Zorba the Greek taverna

Zorba offers traditional Greek cuisine and honours the peninsula’s rich culinary traditions by sourcing selected ingredients all the way from the Mediterranean. Tuck into specialty dishes such as the roasted Lamb Kleftiko ($36); the Htapothi Sti Skhara ($30), a dish of delicately smoked octopus; and the Garides Saganaki ($28), which consists of sauteed jumbo prawns deglazed with ouzo (a dry anise-flavoured aperitif). The restaurant is situated in Clarke Quay and boasts charming views of the Singapore River, making it an ideal spot for a laid-back meal.


Artichoke Chef Bjorn Shen has opened Small’s, a room attached to his flagship restaurant where he’ll offer diners a chance to sample a range of experimental dishes. The space was born out of spontaneity and a desire to showcase novel recipes that wouldn’t typically make the menu at Artichoke. Chef Bjorn Shen’s first offering here will be a pizza omakase that celebrates his childhood experiences at eateries like Shakey’s and Pizza Hut.

Small’s will seat four people three nights a week. The restaurant does not allow the reservation of individual seats and all four must be booked so the entire venue belongs to the same group of customers. This ensures a private dining experience with the chef. Reservations open on the 24th of each month for the following month’s seating.



1-V:U is the newest party destination in town, boasting a day club and restaurant with beachfront views. Chef Ace Tan helms the 1-V:U Restaurant, which serves progressive Asian cuisine inspired by the offerings of land and sea. The homegrown chef cut his teeth at three Michelin-starred Les Amis, Pollen, and Bacchanalia, and prides himself in his adaptation of regional flavours. Don’t miss the red snapper fillet with homemade XO sauce and garlic shoot beurre blanc (butter sauce) ($38 for 180g, $70 for 360g) or the Lion’s Head Asian Hamburg ($20), a pork meatball steak accompanied by sautéed shimeji mushrooms, black garlic sauce and plum compote.

Black Marble

Singapore F&B veteran Chef Otto Weibel helms Black Marble, which specialises in grilled fare. The restaurant prides itself in using only the freshest ingredients and making all sauces and jus in-house. Meat lovers can delight in prime offerings such as the A4 Japanese Kagoshima Wagyu Beef Sirloin ($90 for 180g) and Grain-fed Lamb Rack ($38 for 350g) while seafood fans can opt for the aromatic Lobster & Scallop Saffron Risotto ($34).

Stephanie Yeap
Stephanie writes about food and culture. She has a soft spot for the visual and literary arts and can be found at the latest exhibition openings. Currently, she's on a quest to devour as much SingLit as possible.