Author: Evan Mua
[Update: Catfish has since undergone a significant revamp with a new Izakaya concept.] Chef Andrew Walsh (chef-owner of Cure, Club Street Wine Room, et al) opened one of my most heavily anticipated restaurant openings in Singapore in 2020 — Catfish at Telok Ayer.
[Update: Bar Milano has closed.] While I’m a fan of cool pizzas, I’m ashamed to say I hadn’t heard of pizza frittas until Bar Milano. I first knew of Bar Milano from my favourite food critic’s review, where she extolled on its demonstration of “the art of sprezzatura” — a sartorial concept of studied carelessness.
You have to set yourself apart as an affordable sushi place, in this local market that’s crowded with great Japanese joints. New opening Takeshi-San does just that with its presentation (or “gimmick” as some would say).
[Update: Lee’s Confectionery has closed and reopened as Nickel.] There are many amazing patisseries in Singapore but not many have the same eye for aesthetics as Lee’s Confectionery. These creations are as much a treat for the eyes as the palate.
[Update: A Sticky Situation has closed but the team has opened sibling concepts: Mama Diam, Synthesis, and Lou Shang.] This relatively new establishment was conceived to meet the unfortunate covid restrictions. as an offshoot of KTV lounge Illuzion at Tanjong Pagar. The name is a quirky double entendre — it’s a stick-focused bar, born from a sticky situation.
Singapore’s hawker culture was recently inducted onto UNESCO list for intangible cultural heritage . It’s been long coming, helped by stalwarts like Hill Street Tai Hwa putting our hawker scene on the map by earning itself a Michelin Star .
Amo was conceived by Beppe De Vito, owner of the Il Lido Group and Michelin-starred chef at Braci, in 2017. The chic, dimly-lit Italian joint sits along Hong Kong Street and has earned a reputation for its stunning doughy creations.
Merci Marcel is undoubtedly one of the most beloved cafes in Singapore (and a personal fav), bringing great vibes and great food with a quirky French flair. They are advancing their brand with a new crepe concept, French Fold.
Nestled in a quaint and unassuming shop space in Katong, Petit Pain produces some of the most popular pastries in Singapore. Alas, with their secluded location and the excruciating queues, have you wondered if they are worth the pain? Quite possibly so.
Hajime is helmed by Singapore’s first Tonkatsu chef, Chef Tan-San, and progenitor of the local style at Tonkichi all those years ago. These are not just slices of beautifully-fried pork but slices of history itself.
