Sentosa will also be the setting for an island outpost of Southeast Asia’s grandest of grand dames, Raffles Singapore. Another Raffles project in Singapore, the Sentosa Resort & Spa will raise the bar for luxury stays in the Lion City later this year with 62 private pool villas designed by Yabu Pushelberg, set amid more than 100,000 square meters of lush tropical gardens facing the China Sea southern.
Singapore’s best new restaurants
In December 2020, the vibrant culture of Singapore’s hawker center was added to UNESCO’s Intangible Cultural Heritage list, providing another reason to visit outdoor food courts like the Maxwell Food Center and the Tiong Bahru market to taste chilli crab, chicken and coconut rice. laksa noodles.
But don’t limit yourself to local dishes: in recent years, some of the world’s best chefs have added the flavors of their homeland to Singapore’s gastronomic mish-mash. One of the liveliest openings is Claudine, the laid-back sister to Odette, Chef Julien Royer’s always-full French restaurant. Taking over a 1930s chapel in Dempsey Hill, it serves quintessential French classics and age-old family recipes, including a more indulgent vol-au-vent with dried morels, cockscomb and chicken mousse dumplings; there is also a seasoned steak tartare at the table. Tables to Mead– a modern California CBD restaurant by chef David Tang – is also filling up quickly: At the heart of the concept is a tiered grill made of orange tree and lychee wood where seasonal and (largely) local ingredients are prepared for cleverly prepared meals. Order any meat or fish, it’s excellent, and don’t miss the shiitake and bacon grease glazed buns.
Innovative Indian restaurants also have their place in Singapore. At the news Firangi Superstarchef Thiru Gunasakaran offers playful riffs on Indian classics (practice Madras Fried Chicken Waffles, Wagyu Tartare Samosas, and Lime Pickle Aioli) against an antique backdrop that wouldn’t look out of place in a Wes Anderson movie. More than Revolverwhich opened late last year along restaurant-packed Tras Street, young chef Saurabh Udinia (who cut his teeth at Delhi’s top table, Indian Accent) works a flamboyant grill and a tandoor to char lobsters, Marga lamb chops and barramundi to perfection and pair them with Goan sambal, kulcha flatbread or Indian pickles.
In the Solarpunk-like Flower Dome at Gardens by the Bay, Australian chef Michael Wilson opened Daisywhere it serves seasonal and cross-cultural seven-course tasting menus that could include a thinly plated cream of morels and spring peas, or Chilean sea bass with paua sea snails and passion fruit sabayon. In the same gardens, Wilson also launched Hortuswhere a Mediterranean shareable menu takes center stage.
Other notable newcomers include Smalla test kitchen by restaurant leader Bjorn Shen serving bread sushi “doughmakase” (that’s one thing, Apparently); KOALa pan-Asian seafood and meat grill; NAE:UM, a contemporary Korean restaurant by Seoul-born chef Louis Han; and Remapawhich draws on Singapore’s wide range of culinary influences with dishes rooted in Chinese, Peranakan and Malay cuisine, reflecting the continued regional internationality of this (finally) reopened city-state’s culinary scene.