As Singapore counts down to the next Michelin Guide, foodies are reminded of the lively state of the local dining scene. Restaurant numbers, as always, are on the rise.

This time, Mod-Asian eateries are flooding in. Bao Boy picks up a fun approach with baos and the re-opened Riverhouse brings in Chinese-style tapas. The Tao Group, the mastermind behind Marquee, has also launched a new Japanese multi-concept within Marina Bay Sands.

Or, if you’re up for something more patriotic for the season, consider these menus that pay homage to flavours and dishes that belong to all Singaporeans. 

Bao Boy

Bao Boy is the cool, casual sister outfit to Andrew Walsh’s Butcher Boy. Bao Boy is all about modern bao creations. Here, traditional lotus leaf buns come stuffed with pulled pork, fried chicken or beef satay patties. Also worth trying are the Chilli Crab Mac & Cheese as well as the Salmon Tartare Nachos with deep-fried wonton skins. Find out more about Bao Boy here.


Butter gets time beyond the bread plate at this new restaurant. The kitchen is a proponent of using the flavourful dairy spread lavishly in dishes. Take for instance an Angus rib-eye aged in butter or soya sauce chicken left to poach in butter and juices. Expect an indulgent yet affordable dining experience here.

Blue Label Pizza & Wine

This popular American pizzeria has opened a new spot at the Mandarin Gallery. Blue Label Pizza offers stone-fired pies with gourmet toppings such as clams with bacon bits or Hokkaido octopus with chorizo ragu. Takeaways are available, but we would highly recommend eating at the restaurant. The buffalo wings and fries are worth going for.

Capitol Milk Bar

The Capitol Milk Bar is Capitol Kempinski’s homage to the popular Magnolia Snack Bar of the 1960s, an old-school cafe offering pre-movie snacks. Today, the Capitol Milk Bar is more of an American diner with burgers, hotdogs, milkshakes and sundaes for everyone. Dishes and drinks see local influences and bits of movie trivia. Try the Ava Gardner sandwich, an elegant shrimp brioche roll befitting of its namesake.

Fat Belly

After two years operating in secrecy, Fat Belly has now expanded into a 52-seater concept. Lesser-known cuts of beef are still the highlights of the steakhouse’s menu. This time, Fat Belly introduces more gourmet options such as the Mayura Signature Wagyu tri-tip. The restaurant is only open for dinner. In the day, it becomes a boutique coffee roastery.

Izy Fook

The restaurant, previously Izy Dining + Bar, is a contemporary take on a traditional Japanese izakaya bar. Izy Fook’s menu offers Japanese bites with Singaporean touches. Cantonese-style roast meats, like char siew and siew yoke, are worth checking out here too.


Koma is the latest multi-concept by Tao Group — the hospitality group behind other MBS concepts like Marquee and Lavo. Koma is a lounge bar and a restaurant offering modern interpretations of Japanese cuisine. Executive chef Kunihiro Moroi helms the kitchen here and takes special care to use fresh produce and ingredients from Japan.

Masa by Black Society

Masa is the latest casual eatery by modern Cantonese restaurant Black Society. The eatery is more of a cha chaan teng on steroids. The menu sees a massive selection of contemporary dim sum creations, such as rose-shaped red beans buns and chilli crab tarts. There are also Western bites, like pasta, salads and fritters available.

The Riverhouse

The iconic River House at Clarke Quay has seen two multi-concepts (Forbidden City by IndoChine and most recently, VLV) come and go. The 1-Group recently took over the heritage mansion and launched it as yet another multi-concept venue. It is now stylised as ‘The Riverhouse’ and divided three ways: alfresco bar-lounge Yin, Asian nightclub Yang and a modern Chinese restaurant called Mimi. Hopefully, the third time’s the charm.


Tenjin is Les Amis Group’s latest culinary addition in Shaw Centre. The Japanese concept specialises in tendons and offers only a few choices on the menu. There are vegetarian options, prawn and vegetable bowls and ‘premium’ offerings which sees a motherlode of seafood (think eel and crab).

Jasmine Tay
Senior Writer
Jasmine Tay is the dining, culture and jewellery writer. She makes fine silver jewellery and causes mini-explosions in the kitchen when she can't afford fancy dinners. Sometimes she tells people what she thinks about art, and binges on the music of Danzig when they don’t agree.