SINGAPORE \u2013 This turbulent year in the food and drink scene in Singapore has seen reliable brands, some built over decades, vanish overnight. Social media is filled with posts from restaurants, cafes, bars and other food businesses saying goodbye.<\/p>\n
Michelin-starred restaurants such as <\/p>\n Alma by Juan Amador, Euphoria and Oshino have closed<\/p>\n <\/a>. Heritage brand Ka Soh is no more, and chains such as Prive and The Manhattan Fish Market are gone. International brands such as Eggslut, Burger & Lobster and Fluffstack have also packed up and left.<\/p>\n There is more to come. By year-end, these other restaurants will have closed: Italian restaurant Amo, after eight years; Japanese restaurant Esora, also after eight years; and East Ocean Teochew Restaurant, after 33 years.<\/p>\n The eyes register these names on the screen or page. What goes unseen, and unfelt, by most: livelihoods lost, partnerships and friendships incinerated, legacies dismantled and aspirations shattered.<\/p>\n Statistics from the Accounting and Corporate Regulatory Authority, which go up to October 2025, show that 3,450 food businesses started up this year, with 2,513 winding down. The final tally is still to come.<\/p>\n But to focus on closures would be to ignore the resilient people fighting the good fight against diner apathy, wanderlusting Singaporeans, and the strong Singapore dollar and passport.<\/p>\n Canny operators who know how to reel in even the most reluctant diners; owners who dare to make radical changes to their restaurants; chefs and kitchen teams who put out compelling food day after day; front-of-house staff who demonstrate what hospitality means \u2013 they all show why Singapore can and should be proud of its food scene.<\/p>\n Here is The Straits Times food team\u2019s picks of the best newcomers in 2025.\u00a0<\/p>\n Where:<\/b> 3 Duxton Hill www.encorebyrhubarb.sg<\/p>\n <\/a><\/p>\n At some point in the last two years, this thought must surely have crossed the minds of chefs and restaurant owners: Which is more important, Michelin stars or bums on seats?<\/p>\n British chef Paul Longworth, 47, chose the latter. In June, his 11-year-old Rhubarb, which had kept its one Michelin star since 2016, was reborn as the casual Encore by Rhubarb.<\/p>\n British chef Paul Longworth.<\/p>\n PHOTO: ENCORE BY RHUBARB<\/p>\n<\/figcaption><\/figure>\n He said goodbye to the star. Encore is now attracting diners who can eat there more often.<\/p>\n Chef Longworth says he is no longer \u201cfaffing around with flowers\u201d. What he offers, instead, is a friendlier price point that keeps diners returning to the 32-seat restaurant. A three-course set lunch is priced at $48 a person and a four-course set dinner is $88 a person. Diners have a list of choices for each course. Wines by the glass are priced from $24 to $48.<\/p>\n There are touches of luxury still. Lescure French butter with the bread basket. Unabashedly rich \u2013 but also mind-bogglingly light \u2013 Robuchon-esque whipped potato served with the main courses.<\/p>\n The food is not cutting-edge. It is just plain good.<\/p>\n The finesse expected in a Michelin-starred restaurant does not just disappear. It shows in the House Ballontine made with chicken, duck, pork and ham. It shows in the main course options of hearty, slow-cooked Canadian pork belly served with a strip of puffed pork skin; and poached chicken leg coated with parsley and bread crumbs.<\/p>\n Encore by Rhubarb’s slow-cooked pork belly and puffed pork skin.<\/p>\n PHOTO: ENCORE BY RHUBARB<\/p>\n<\/figcaption><\/figure>\n Pivoting has paid off for Encore. That begs the question: What is a Michelin star really worth? \u2013 Tan Hsueh Yun<\/b><\/p>\n Where:<\/b> 02-01 House of Tan Yeok Nee, 101 Penang Road\u00a0 bit.ly\/46Duh0j<\/u><\/p>\n <\/a>\u00a0<\/p>\n Picking a worthy restaurant for this category felt like a repeat of 2024.\u00a0<\/p>\n As in 2024, there were slim pickings, with fine-dining debuts playing it safe. Would anyone make the cut in 2025, we wondered?\u00a0<\/p>\n Somma at New Bahru \u2013 2024\u2019s title-holder \u2013 opened in September that year. This time, we pushed it right to Nov 6, when Loca Niru launched at the restored House of Tan Yeok Nee in Penang Road.\u00a0<\/p>\n While it is billed as a modern Japanese-French restaurant, it is the South-east Asian influences in the food that make its Nagano-born Japanese chef Shusuke Kubota, 33, one to watch.\u00a0<\/p>\n Loca Niru’s chef Shusuke Kubota. <\/p>\n PHOTO: JOHN HENG<\/p>\n<\/figcaption><\/figure>\n And it is the thoughtful details in the eight-course tasting menu ($298++ a person) that impress and excite the palate.<\/p>\n It is the balance of smoked tofu puree with roselle and calamansi vinegar that make its tuna dish shine.\u00a0<\/p>\n It is the depth of mushroom flavours \u2013 seasonal mushrooms such as button mushrooms, dried porcini, black trumpet and shimeji for a consomme with yet more lion\u2019s head and shimeji mushrooms \u2013 that elevate its chawanmushi course.<\/p>\n And it is the rich Nonya beurre blanc \u2013 infused with a rempah made from ginger flower, lemongrass, galangal, shallot, garlic, chilli, gula melaka, lime and calamansi \u2013 that makes the perfectly seared Japanese grunt fish dish unforgettable.\u00a0<\/p>\n Loca Niru’s Japanese grunt fish (isaki) with Nonya beurre blanc.<\/p>\n PHOTO: JOHN HENG<\/p>\n<\/figcaption><\/figure>\n Throw in the genius creation of a buah keluak bread roll to mop up all the sauce. And it is clear that chef Kubota \u2013 formerly of Omakase @ Stevens \u2013 has upped his game.\u00a0<\/p>\n He is also behind the desserts showcasing Asian elements, such as kedondong jelly and granita, chocolate ice cream made with 68 per cent dark chocolate from Malaysia, and gula melaka sabayon.\u00a0<\/p>\n Loca Niru is the feather in the cap for food and beverage company Gaia Lifestyle Group in 2025, which rolled out two hit openings in November. The other is Tokyo noodle specialist Udon Shin at Takashimaya Shopping Centre, which has been drawing queues since debuting on Nov 13. \u2013 Eunice Quek<\/b>\u00a0<\/b>\u00a0<\/p>\n Where:<\/b> 01-05, 211 Henderson Road www.r-evolution.sg<\/u><\/p>\n <\/a><\/p>\n There is no shortage of restaurants in Singapore serving pasta, and a handful that serve it with well-curated wines. But pasta and\u00a0well-curated wines with Fritz Hansen tables, chairs and lamps? There is only one: Revolution Wine Bistro, in an industrial building in Henderson Road, next to the luxury Danish furniture brand\u2019s showroom.<\/p>\n The 40-seater opened in July. Running it are wine trade veterans Alvin Gho, 44, and Ian Lim, 41. In the kitchen is chef Sunny Leong, 35, who trained and worked in fine-dining kitchens.<\/p>\n Revolution is run by wine trade veterans (from left) Ian Lim and Alvin Gho, with chef Sunny Leong helming the kitchen.<\/p>\n PHOTO: REVOLUTION<\/p>\n<\/figcaption><\/figure>\n At dinner, he serves a $98-a-person tasting menu showcasing his talent and finesse. Those attributes are also on display at lunch, which offers terrific bang for your buck. And it is the pasta offerings that shine.<\/p>\n Three in particular stand out. The first is Black Pepper Wagyu Mini Skirt Steak Bucatini ($22.80), with perfectly seared steak. Skirt is a cut loaded with flavour, and Leong\u2019s black pepper sauce complements the meat, allowing the diner to enjoy the minerality of the beef.<\/p>\n Revolution\u2019s Black Pepper Wagyu Mini Skirt Steak Bucatini. <\/p>\n PHOTO: REVOLUTION<\/p>\n<\/figcaption><\/figure>\n Chicken Rendang Home-made Ravioli ($19.80) is topped with spicy, crunchy crumbs; and Hua Diao Clams Linguine ($19.80) boasts fat clams in Chinese yellow rice wine. This dish makes a compelling case for using hua diao in place of white wine for vongole.<\/p>\n Order the housemade Chicken Nuggets ($20) with tomato sriracha. It is nonpareil.<\/p>\n Leave Mr Gho and Mr Lim to pair your choices with wines \u2013 you are in good hands. They have some delicious labels, including Shofang from China.<\/p>\n All that, and I get to sit on Grand Prix chairs, designed in 1957 by Danish architect and designer Arne Jacobsen. It is the closest I\u2019ll ever get to anything Fritz Hansen. \u2013 <\/b>Tan Hsueh Yun<\/b>\u00a0<\/p>\n Where: <\/b>01-10, 211 Serangoon Avenue 4 @theweirdoughs.sg<\/p>\n <\/a> on Instagram\u00a0<\/p>\n The Weirdoughs, a new cafe in Serangoon, is an anomaly, but not in the way its quirky name suggests. Nothing weird, after all, about its display case of croissants, focaccia, tartines and sandos \u2013 all standard staples one might find in any self-respecting cafe.\u00a0<\/p>\n It is when you bite into the bread that you notice the difference. No Nutella-smothered croissants or burnt sourdough here. Just golden pillows with the right amount of crunch, thoughtfully layered, served fresh and warm.\u00a0<\/p>\n The cafe was opened in July by Singaporean baker Au Hui Her, 30, and Taiwan-born pastry chef Liu Yi Wen, 35, who met in 2022 when they were working at pastry shop Tarte by Cheryl Koh.\u00a0<\/p>\n The two run a tight, jaunty ship. Instead of overloading customers with trend-chasing bloat, they focus on what they do best: bread. It can be purchased in loaf form, as a sandwich or from a respectable selection of viennoiserie.\u00a0<\/p>\n (Clockwise from front) Autumn mushroom tartine with prosciutto; kurobuta ham and gruyere croissant; Taiwanese breakfast burger; and crispy sesame brownie from The Weirdoughs. <\/p>\n ST PHOTO: CHERIE LOK<\/p>\n<\/figcaption><\/figure>\n From this last category, the kurobuta ham and gruyere croissant ($8) is a highlight \u2013 quality ingredients encased in a flaky, buttery crust. Look out for their seasonal flavours, which strike occasional gold. The mushroom tartine (from $10) was a lovely autumn addition, brimming with umami and woodsy warmth.\u00a0<\/p>\n Another rarity: You will not find matcha on the drinks menu. Instead, enjoy your meal with a cup of chamomile oolong tea (from $4) or earl grey latte (from $6).\u00a0\u2013 Cherie Lok\u00a0<\/b><\/p>\n Where:<\/b> Stall 7, Kimly Coffeeshop, 06-48A Lucky Plaza, 304 Orchard Road Ten Ten Otoko earns the Best Food Stall nod for serving restaurant-quality Japanese food starting at $9.90.<\/p>\n Owner-chef David Wong, 39, who opened the stall on July 7, applies meticulous technique to every bowl. His Kimchi Gyu Don uses USDA beef shortplate, chosen for its balance of fat and membrane. The meat is blanched to strip it of impurities, then simmered in a house blend of dashi, soya sauce, mirin, sake and sugar. It rests overnight so the flavours penetrate.<\/p>\n (Clockwise from left) Tonjiru Soup, Kimchi Gyu Don and Salmon Avocado Don at Ten Ten Otoko. <\/p>\n ST PHOTO: HEDY KHOO<\/p>\n<\/figcaption><\/figure>\n His kimchi is made weekly with napa cabbage, Korean chilli powder, fermented shrimp, garlic, ginger, fish sauce, sugar and spring onion \u2013 a bright counterpoint to the rich beef.<\/p>\n Regulars vouch for the Salmon Avocado Don ($11.90), which pairs salmon sashimi with avocado and housemade potato salad. Fatty slices of salmon are served on a bed of vinegar-seasoned rice.<\/p>\n Every order of donburi comes with a bowl of hearty pork and vegetable miso soup. \u2013 Hedy Khoo<\/b>\u00a0<\/p>\n Where:<\/b> Tangs at Tang Plaza, 310 Orchard Road\u00a0 str.sg\/e9PD<\/p>\n <\/a><\/p>\n Several food halls and foodcourts underwent major revamps in 2025, but none made a splash quite like Basement at Tangs at Tang Plaza.\u00a0<\/p>\n Since its reopening on Aug 18, crowds have thronged the over-30,000 sq ft space, which houses more than 50 brands. It gives a prominent showcase to the first town outlet of home-grown brands such as Percolate Coffee & Goods, Origin Teahouse, The Fish & Chips Shop and pie store Andy\u2019s Pie by local bakery Home\u2019s Favourite.\u00a0<\/p>\n There are also notable names such as South Korean bakery Tous Les Jours; Mrs Banana, which sells Thai fried banana snacks; and the ever-popular Plain Vanilla bakery.\u00a0<\/p>\n Plain Vanilla bakery at Basement at Tangs at Tang Plaza. <\/p>\n ST PHOTO: GIN TAY<\/p>\n<\/figcaption><\/figure>\n Here, I can also finally buy my favourite kimchi at Wanting Kimchi\u2019s first permanent physical store. It started out as an online business in 2019 and has run several pop-ups islandwide.\u00a0<\/p>\n And, when hawker food cravings hit, the 264-seat Hawkers\u2019 Street includes seven stalls with other branches recognised on the Michelin Guide. These include Tai Wah Pork Noodle and halal-certified Springleaf Prata Place.\u00a0<\/p>\n The 264-seat Hawkers’ Street at Basement at Tangs at Tang Plaza. <\/p>\n ST PHOTO: GIN TAY<\/p>\n<\/figcaption><\/figure>\n For a quick, affordable bite in town, this is the place. \u2013 <\/b>Eunice Quek<\/b><\/p>\n Where:<\/b> Choon Hoy Parlor, 01-84A The Arcade, Capitol Singapore, 15 Stamford Road www.choonhoyparlor.sg<\/p>\n <\/a><\/p>\n In a city filled with chefs putting out intricate, technically flawless and complex dishes, the best dish of 2025 is the humble Chye Ber ($16.90) at Choon Hoy Parlor.<\/p>\n Choon Hoy Parlor’s Chye Ber. <\/p>\n PHOTO: CHOON HOY PARLOR<\/p>\n<\/figcaption><\/figure>\n Chef Dylan Ong, 38, named the restaurant after his mother, and relocated it from Beach Road to Capitol Singapore in June 2025. One of the new dishes on the menu is this homey dish, the Hokkien name of which means \u201cvegetable ends\u201d \u2013 almost always mustard greens.<\/p>\n He calls it a forgotten dish in Singapore, although it is popular in Malaysia as a way to use leftover meat and vegetables. At the restaurant, the dish might have chunks of bone-in poached chicken, roast pork and other chunks of meat.<\/p>\n Sure, this sounds like a dish simply thrown together with odds and ends. The skill lies in looking at the selection of meats available for that day and figuring out how much tang they will need from tamarind and tomato, and how much chilli to put in to pep it up.<\/p>\n Everything hinges on that balancing act. A flavourful broth is crucial because the fleshy mustard greens suck it up. A languorous pile of them atop broth-soaked rice makes a satisfying, comforting meal. When you are tired of culinary fireworks, chye ber is the answer. \u2013<\/b> <\/b>Tan Hsueh Yun<\/b><\/p>\n Where: <\/b>Artichoke, 01-02 New Bahru, 46 Kim Yam Road\u00a0 www.artichoke.com.sg<\/u><\/p>\n <\/a>\u00a0<\/p>\n Home-grown chef Bjorn Shen, 43, has transformed his 15-year-old establishment into a New School Pizza Parlour\u00a0dishing out delicious stuffed slabs of carby goodness.\u00a0<\/p>\n But it is his Creamy Green Harissa Prawn Spag ($34) that steals the show. Between bites of pizza, my dining companions and I mop our plates clean.\u00a0<\/p>\n Artichoke\u2019s Creamy Green Harissa Prawn Spag. <\/p>\n PHOTO: ARTICHOKE<\/p>\n<\/figcaption><\/figure>\n The showstopper is a nod to Artichoke\u2019s green harissa prawn dish from before, still starring an unapologetically spicy and herbaceous sauce of green chilli, coriander, spring onion, garlic and cream.\u00a0<\/p>\n It proves that everything on the compact menu \u2013 pizza or not \u2013 is there for a reason.<\/p>\n Artichoke\u2019s addictive beef lasagna nuggets ($16) \u2013 deep-fried till golden-brown and served with marinara sauce \u2013 was also in the running for this category. – <\/b>Eunice Quek<\/b><\/p>\n Where:<\/b> Bee Hoe Coffee, 55 Joo Chiat Place @beehoecoffee<\/p>\n <\/a> on Instagram<\/p>\n About 15 minutes before the end of my workout is when it hits me. I start to feel thirsty. I think about, and so desperately want, the sensation of cold, milky coffee on my tongue. Pavlov\u2019s dog would know this feeling.<\/p>\n As soon as I can, I head across the street and down the back alley of a row of shophouses to Bee Hoe Coffee and order its Iced Salted Coffee ($6). The first sip is always the best. Strong coffee not overwhelmed by milk. But so far, so latte, right?<\/p>\n Bee Hoe Coffee’s Iced Salted Coffee.<\/p>\n ST PHOTO: TAN HSUEH YUN <\/p>\n<\/figcaption><\/figure>\n What sets this drink apart is the salt in it. There is just enough salt to tickle the tongue, to replenish the electrolytes, to trigger an obsession.<\/p>\n Balance and consistency are everything. Bee Hoe nails it every time. – <\/b>Tan Hsueh Yun<\/b><\/p>\n Where:<\/b> Luli Singapore, 02-184\/185 Marina Square, 6 Raffles Boulevard luli.sg<\/p>\n <\/a><\/p>\n Luli Singapore\u2019s Roselle Tangerine Peel Zest ($5.90 for 500ml, $6.90 for 700ml) is 2025\u2019s standout brew. The red-hued drink is built on a tangy-sweet base of aged tangerine peel, plum, roselle, licorice root and hawthorn. In traditional Chinese medicine, these ingredients are said to aid digestion, support spleen health and soothe the throat.\u00a0<\/p>\n Luli Singapore\u2019s Roselle Tangerine Peel Zest drink. <\/p>\n ST PHOTO: LIM YAOHUI<\/p>\n<\/figcaption><\/figure>\n The Marina Square outlet, which opened on Aug 10, is the first local franchised outpost of Chinese brand Luli. On Dec 1, another franchised outlet, a kiosk, opened at Keppel South Central. Originating from Nanjing in 2023, the brand has some 500 outlets in China and offers modern beverages rooted in traditional Chinese ingredients.<\/p>\n Perfume lemons, imported from Guangdong, furnish a strong, distinctive fragrance to its drinks. Supply remains challenging as the fruit is seasonal, with peak supply in March and April. The brand continues to fine-tune its recipes to maintain consistency throughout the year. \u2013 <\/b>Hedy Khoo<\/b><\/p>\n Where:<\/b> 92A Amoy Street @mondo.gram<\/p>\n <\/a> on Instagram<\/p>\n Singapore\u2019s best new ice-cream shop is located in Telok Ayer, starts with an \u201cM\u201d and prides itself on its use of premium, artisanal ingredients.\u00a0No, we do not mean the Australian chain in Club Street.<\/p>\n Despite the global connotations of its name, Mondo, which means \u201cworld\u201d in Italian, is home-grown. It is not shrouded in the same perpetual hype as its more famous neighbour, Gelato Messina, but you will not have to queue half as long for a scoop here.\u00a0<\/p>\n Service moves fast, despite the variety of flavours on offer. Choice can seem paralysing at first. Should you bite the bullet and go with something more adventurous, like Blue Cheese & Candied Pear? Or heed your more conservative impulses and stick with Roasted Pistachio or Honey Lavender? Hang on, what about Marsala Poached Figs or Banana Salted Caramel \u2013 do they not sound just as delectable?\u00a0<\/p>\n Though ambitious, most of Mondo’s flavours hit the mark. <\/p>\n PHOTO: MONDO<\/p>\n<\/figcaption><\/figure>\n The good news: Though ambitious, most of Mondo\u2019s flavours (priced at $7 for a single scoop, $10 for a double and $14 for a triple) hit the mark. It is, at its core, deeply satisfying ice cream: smooth as silk, sweet but not overly so and just sinful enough to make each scoop worth it. <\/p>\n Owner En Chew, 30, does not simply dump in bold funk for shock value, but integrates these accents wisely and in balanced amounts. \u2013 <\/b>Cherie Lok<\/b><\/p>\n
Open:<\/b> Noon to 2.30pm, 6.30 to 9.30pm (Mondays, Tuesdays, Thursdays to Saturdays), closed on Wednesdays and Sundays
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Tel:<\/b> 9862-7740<\/p>\n<\/picture><\/div>
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Open:<\/b> 11.30am to 3pm, 5.30 to 9.30pm (last order) daily
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