New and Buzzing Singapore Restaurants In January 2026 – The Ranting Panda

Bomul Samgyetang
We all love our Samgyetang, also known as Korean Ginseng Chicken soup. Meet Bomul Samgyetang, a new casual Korean restaurant located in CHIJMES. Bomul Samgyetang boasts the largest range of samgyetang in Singapore, with 10 variations of the soup: from detoxification to spicy cure, collagen-rich, anti-ageing, rejuvenation, vitality, and even modern interpretations such as black truffle. [Read more here for our full review] 
Address: 30 Victoria Street, #01-11/12, Chijmes, Singapore 187996 

La Stanza 
Literally translating to “the room” in Italian, La Stanza is not quite the typical dining restaurant concept in Singapore. For one, its location is quite a secret one, where it is a concept by Scarpetta, though a totally separate one. Stepping into La Stanza is like entering someone’s very masculine and sleek dining room, as the space is decked in dark tones – yet it is still very elegant and welcoming. And here’s the concept behind La Stanza – it is a private space created for friends and family of the team, and I was lucky to be considered a friend of Scarpetta, and hence I had the chance to dine here. That aside, it is also a space for the chefs to go big on their creative juices and not be bounded by cuisine types and what’s not. It is helmed by Chef Danny Ng, previously the head chef at The Cicheti Group. The Wagyu Sando is one of the best I have had in Singapore. [Read more here for our full review] 
Address: 47 Amoy Street, Singapore 069873

The Velvet Cut
A new steakhouse Muslim-owned steakhouse concept in Joo Chiat, The Velvet Cut is by The Malayan Council, and it focuses on dry-aged beef on its menu. The space of the restaurant is cosy and you can also expect non-beef items such as fish and chicken, complemented by sides like Mac & Cheese and starters such as Bone Marrow.
Address: 51 Joo Chiat Road, #01-02, Singapore 427373

Buzzing Restaurants

QIN Restaurant And Bar Unveils New Menu By Chef Marvas Ng 
Chef Marvas is not an unfamiliar name in the local culinary scene as he brings over his culinary experience from Path to QIN. The whole menu at QIN now takes on a modern Chinese concept where the presentation of the dishes are more refined than our previous impression of QIN, though it is not meant to be a fine-dining restaurant per se. Ingredients are mainly local and Malaysian produces. The Shanghainese Hairy Crab Roe “Dou Hua”with Brown Crab, Pickle Chili, Local Soy Curd – still one of our favourites as this is one of chef Marvas’s signatures back in his Path days. For meats, expect the likes of Straits Line Caught Local Threadfin “Qing Zhen” – Tubers, Canton Style Shallot Soy Vinaigrette. 
Address: 10 Cross Street, The Clan Hotel Singapore, Level 4, Singapore 048417

Ranted by The Ranter