We may be heading straight into the last few months of the year, but that doesn’t mean that the local dining scene is slowing down anytime soon.

Besides brand new restaurants this October, we’re seeing a whole host of new dining concepts set in existing establishments that aim to give diners a refreshed experience time and time again.

From sundown takeovers for a boozy evening out to contemporary omakase menus, here are all the new restaurants to feast at this October 2020.

(Hero and featured image credit: Catfish)

List of all the new restaurants in Singapore to check out in October 2020 –

Bao by Ce La Vi

A new casual dining concept has landed. Set against a stunning cityscape, Bao by Ce Le Vi’s main draw is their seven mouthwatering Bao Burgers, a tantalising fusion between the Asian bao and western burgers. The Salted Egg-Crispy Prawn dish, for instance, is a harmonious marriage of tender prawns with lashings of cereal crumble and a creamy salted egg aioli that really ties the whole bun together. Don’t forget to grab a cocktail or two (Once in a Lifetime, a delightful gin mix with an Asian twist is highly recommended) and a bowl of hand-cut fries and you’ll be set for the evening.

Tang Lung Restaurant

Chinese cuisine is vast and varied, and not many restaurants in Singapore offer diners an opportunity to sample many regional dishes in a single locale. Enter Tang Lung, a new Chinese diner perched on the breezy Robertson Quay that offers over 60 dishes, great for casual business lunches, decadent dim sum high teas, and hearty family dinners alike. The Steamed Flower Crab in Shaoxing Wine is set to be a crowd favourite — think finger-licking, delicate crab meat elevated by a blend of sweet fermented rice, spiced Shaoxing wine and chicken oil on a bed of fresh vermicelli noodles.


Chef Andrew Walsh, the force behind restaurants like Cure, Bao Boy and Butcher Boy, is spearheading a brand new dining concept: Catfish. The space, simply described as a “contemporary fish grill and raw bar”, is Chef Walsh’s vision of what’s lacking in the Singapore seafood restaurant scene. From your classic Fish & Chips to more decadent dishes like the sesame prawn toast with uni and caviar, the establishment is proving to be a locale that’s fit for both quick lunch fixes and fancier meals out with your loved ones.


Sometimes all we want is a smashing good sandwich, no-frills attached, with some great drinks along the side. If you’re thinking the same, then we suggest a trip to Porkypine. They’re serving a mean Cubano here that’s nothing short of stellar: think a double fermented bread that’s generously stuffed with 10-day cured ham, 24-hour slow-cooked roast pork and tangy pickles. The best part? Each Cubano is slathered with a serving of lard mayo for a beautiful end to the meal.

Ginza Shinto

We can’t get enough of Japanese cuisine here in Singapore. Ginza Shinto, a newly-launched contemporary Japanese sushi and omakase joint, seems to be the perfect spot to head to. Chef Ron brings with him over 30 years of experience and features seasonal produce from sites like Toyosu Fish Market in Tokyo and the markets in Hokkaido and Osaka. The omakase menus are also updated biweekly in light of the seasonality of ingredients. Besides seven-course omakase meals, the establishment also has a slew of a la carte dishes and Gozen lunch sets, perfect for any busy city-dweller.

Le Vin, Levain

Ready for some drinks after dark? We’re heading to Le Vin, Levain, a sundown Drunken Farmer takeover at Tiong Bahru Bakery’s Eng Hoon flagship store. Their natural wine selection sees a neat rotation every other week, with excellent options for rosé, orange and sweet wines too. If you have to get some food with your drinks, the Blue Prawns Roll, a sourdough brioche that’s stuffed with prawns coated in a laksa sambal sauce, and the crowd favourite Sourdough Waffles are sure to keep your hunger pangs at bay. Le Vin, Levain is open every Wednesday to Sunday from 6 pm to 9 pm.

Clove at Swissôtel The Stamford

Cafe Swiss, a once-popular locale known for their international buffet, has now been renamed as Clove at Swissôtel The Stamford. Their new dining concept, Burgers & Shakers, offers a wide variety of handcrafted burgers, thick shakes, floats and craft beers for a casual day out. The focus here? Creating ‘fast food’ with sustainably sourced ingredients that’s good for the body and the environment.

The Princess Tiliapia van Aquaponics, for instance, is a generously made burger that’s made with a fleshy tilapia that’s fished directly from the hotel’s own urban aquaponics farm. If you’re getting thirsty, we suggest the Kale Almond milkshake, a pleasantly refreshing vegan creation that combines dehydrated kale grown on the rooftop aquaponics farm with soy milk, toasted almonds, fermented miso, preserved orange and a hint of sea salt.

Avenue 87

Helmed by two bosom buddies, chefs Glen and Alex, Avenue 87 brings to the table a slew of modern Asian dishes for a showcase of collaborative culinary expression that seeks to push the limits on what traditional flavours can be. Take the Baby Lamb Rack, for instance. The succulent meat is first vacuum-marinated in a blend of lemongrass, shallot, sesame oil and ginger before pan-seared and baked for an aromatic finish.

What stands out most from the restaurant isn’t just its food — the chef duo are big advocates of local foodways, working with like-minded Singaporean producers like Ah Hua Kelong, Farm Delight, and Hong Spices for their supplies. In the spirit of supporting regional artisanal food culture, the restaurant also procures its spirits, coffee, and tea from local and Asian growers and roasters to provide them with a platform for their products.

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.