With world-renowned chefs and Michelin stars aplenty, there’s no shortage of epic casual eateries, fine diners, and cocktail havens in Singapore. But that doesn’t mean new local champs can’t keep rolling in and blowing our collective culinary minds.
If you needed a reason to try somewhere new in 2025, here is a selection of our fave new restaurants and bars in Singapore that need to go straight to your shortlist.
Station by Kotuwa
21 Boon Tat Street
Image credit: Station by Kotuwa | Supplied
Station by Kotuwa is a vibrant offshoot of Sri Lankan restaurant Kotuwa, which pays tribute to Chef Rishi Naleendra’s heritage. Similarly, a celebration of Sri Lankan flavours, but in spirit, Station stands on its own with new, exclusively tailored offerings; differing in menus, space, and vibes. Inspired by the dynamism and communal connection of its namesake—the Kotuwa Station in Colombo—it brings a fun, fresh and approachable concept to Sri Lankan dining.
Jay Teo reunites with Rishi as Head Chef and uses unexpected ingredient combinations to create a menu that’s punchy yet light and all kinds of delicious. Highlights include the Mutton Rolls served with a spicy tamarind ketchup, Pan-Roasted Red Grouper served on a bed of Sri Lankan mustard curry, and the Slow-Roasted Lamb Shoulder which has been marinated in yoghurt, saffron, green chilli and garlic before being slow-roasted then wrapped in banana leaf and grilled to perfection. For the undecided, choose the Station Feast, a set of must-haves put together by the team.
Complete your meal with the Valrhona Chocolate Biscuit Pudding. A rendition of a very traditional Sri Lankan classic, this is a rich pudding of biscuits soaked in milk and arrack, layered with chocolate mousse and topped with arrack spiked crème Chantilly.
Inspired by Sri Lanka’s famous railway trains, the signature cocktails include the Yal Devi, a concoction of tequila, chilli, and tamarind, and the Podi Menike, featuring Sri Lankan arrack, coffee and kithul—a natural sweetener derived from the sap of the native Sri Lankan kithul tree.
Merci Marcel at Robertson Quay
41 Robertson Quay
Image credit: Merci Marcel | Supplied
Adding a little Parisian flair to Robertson Quay, Merci Marcel has announced the opening of its fifth Singapore location in an exclusive collaboration with acclaimed Chef Bruno Ménard. This new riverside location brings with it an elevated dining experience, showcasing modern French cuisine paired with an expertly curated selection of the finest French wines.
Located in a beautifully restored 19th-Century warehouse, Merci Marcel at Robertson Quay marries French Riviera charm with Singapore’s vibrant waterfront lifestyle. The restaurant features original archways and an outdoor terrace perfect for an intimate dinner or weekend brunch.
Starters include the velvety Cévennes onion soup, which showcases produce from the south of France, with generous chunks of pan-seared foie gras and delicate truffle Chantilly, as well as lighter options like the refreshing beetroot tartar and crab croquettes, which offer a playful nod to local flavours with Singaporean-style chilli crab mayonnaise.
For mains, we recommend the signature wild porcini ravioles featuring delicate pasta pillows in a creamy cep sauce or the perfectly roasted chicken breast served with piquant tomato-raspberry sauce.
Dessert enthusiasts will enjoy Chef Ménard’s adaptations of classic recipes, including the light and indulgent rum baba, inspired by his father’s cherished recipe and featuring a passionfruit glaze and playful dose of double-cask Plantation Dark Rum.
Maggie’s
1 Keong Saik Road, #01-04
Image credit: Maggie’s | Supplied
Maggie’s is a new “Almost Chinese” bistro that has opened on Keong Saik Road bringing playful charm and unapologetically inventive dishes with a focus on regional Chinese flavours to the city. Adding to the Pleasurecraft Group lineup (Marcy’s, Parliament, and previously Hevel), Maggie’s is an immersive destination, that sits squarely between the far east, and deep south, in an irreverent, fun-loving atmosphere that promises to redefine casual dining.
As a sister restaurant to Marcy’s, Maggie’s beats with the same heart, sharing a similar ethos of creating transportive dining experiences while taking the familiar, and casting new light on them with bold, exciting flavours. Drawing inspiration from far beyond the ever-familiar Cantonese and Teochew roots, Maggie’s looks further afield towards the vibrant flavours from regional Chinese cuisines, including dishes influenced by Xi’an, Dongbei, and Hunan.
Signature offerings include a whimsical take on Cacio e Pepe using signature springy noodles, Sichuan peppercorn and furu (fermented bean curd) for that hint of richness; lamb tartare with century egg, green Hunan chilis, and crispy fried sunchoke; the not so classic sticky date pudding with red dates and dried lychee, finished with a whisper of soy sauce umami and a lashing of pork fat; and Maggie’s Prawn Toast which features homemade focaccia, crowned with a sunny side up egg croque madame style and dribbled in a tangy passion fruit and butter sauce.
Taking inspiration from China’s rich traditions and spinning them into drinks, the cocktail menu is where mischief meets mastery. Think Sichuan peppercorn-infused Sichuan Margarita (called ‘Double Happiness’), osmanthus and goji berry-laced Gui Hua Gao Oiu and a red date and winter melon Red Date Rum “Tea”, among others. There’s also an extensive wine roster focusing on small-scale vintners and crowd-pleasers alike.
KA-MON
Level 1, Hotel Michael, 8 Sentosa Gateway
Image credit: KA-MON | Resorts World Sentosa
A new fire is igniting at Resorts World Sentosa as KA-MON opens its doors at Hotel Michael bringing a new take on the Japanese grill experience to Singapore. Helmed by celebrated Chef Hal Yamashita, KA-MON pioneers a dining concept that integrates three traditional Japanese grilling techniques—irori, robatayaki, and warayaki—within a single restaurant, a first in Singapore.
The heart of KA-MON lies in its respect for fire, heat, and purity of flavour. The irori, an ancient sunken hearth, slow-cooks ingredients to develop deep, layered richness. The robatayaki, a lively fireside charcoal grill, creates an interactive dining experience while intensifying natural umami. Warayaki, an extraordinary straw-fire grilling technique reaching temperatures of 800-900°C, delivers an unmistakable smokiness and melt-in-the-mouth tenderness to seafood and meats.
Highlights include the Wagyu Beef Tartare seasoned with soy, garlic, sesame, and gochujang, for a sweet-savoury heat, before being crowned with a quail egg yolk. It is best enjoyed mixed together and scooped up with crisp papadam—a subtle nod to Singapore’s multicultural culinary landscape. The Aged Breast of Duck, where the crown of the duck is dry-aged for at least five days, drawing out moisture to concentrate its flavours, is also not to be missed. Slowly grilled over the robatayaki, the duck is rendered to a perfect medium-rare, its crisp skin giving way to tender flesh. It is served with a burdock root purée for an earthy depth, alongside a spicy romaine and apple salad that echoes the balance found in Korean BBQ and Japanese yakiniku.
Audi x Burnt Ends Bakery
18 Cross Street, #01-20
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Burnt Ends Bakery has opened its second outlet within Audi’s new showroom at Cross Street Exchange. Audi x Burnt Ends Bakery offers an exclusive menu of reimagined German-inspired classics alongside beloved Burnt Ends Bakery staples. Signature items include the Black Forest doughnut, bursting with cherries, kirsch, dark chocolate, and vanilla bean Chantilly and the Apple Strudel doughnut, a playful twist on the traditional German dessert. For savoury options, the bakery reimagines the iconic pretzel with its signature touch.
The bakery also boasts an advanced coffee programme, featuring a dedicated production roasting facility and an interactive coffee brew bar. You can enjoy the Slayer’s Blend or explore a variety of single-origin and blended coffees brewed using state-of-the-art equipment, including the La Marzocco Strada X espresso machine. A newly curated signature drink menu will also debut, with coffee, tea, and other beverages priced from $4.25 onwards.
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Scarpetta
47 Amoy Street
Image credit: Scarpetta | Supplied
Scarpetta, a cosy new pasta bar in the heart of Telok Ayer, has officially opened its doors and it could be our favourite restaurant yet. Inspired by the beloved Italian tradition of La Scarpetta, the act of mopping up every last drop of sauce with bread, Scarpetta embraces this tradition by leaving nothing behind.
Helming this intimate space is Head Chef Danny Ng who champions high quality ingredients and meticulous craftsmanship all while putting artisanal pasta centre stage. Start your meal with classic Italian appetisers like Cozze alla Marinara with succulent blue mussels steeped in a rich, spicy tomato broth that’s both hearty and full of depth, or the creamy Burrata with cherry tomatoes, elevated with fragrant pesto and a drizzle of aromatic basil oil. Although our personal favourite is the Radicchio Salad with truffle vinaigrette, hazelnut and parmigiano.
At the heart of Scarpetta’s menu is its carefully curated pasta selection. Highlights include the Cacio e Pepe with crispy guanciale and the rich Bolognese Ravioli filled with tender beef cheek, bone marrow, sun-dried tomato, and aged Parmigiano. True to its namesake, every pasta dish at Scarpetta is served with warm, freshly baked Schiacciata bread for you to savour every last drop of sauce.
For a sweet ending, do yourself a favour and order the Gelato con Olio (milk gelato, Umbrian extra virgin olive oil and crunchy salt flakes). Sounds simple enough but it's literally life changing. One of the best desserts we've had the pleasure of tasting.
The cosy pasta bar is walk-in only (and there's often a queue of eager customers waiting outside), seating 30 total, with 16 at the Chef’s Table for an intimate front-row experience where you can witness the creation of Scarpetta’s signature dishes and engage directly with the chef.
The Black Pearl
333 North Bridge Road, #07-11/12, Odeon 333
Image credit: The Black Pearl | Supplied
The newest venture from Gaia Lifestyle Group, The Black Pearl has opened at Odeon 333 in downtown Singapore. Perched on level seven, the one-of-a-kind rooftop Chinese fine dining destination is nestled in the exclusivity of an entire floor, spanning picturesque views of the charming arts and cultural surrounds.
Helmed by multi-award-winning Executive Chef Dee Chan, the restaurant has two menus to choose from, the a la carte menu and the five-course Experience Menu, both highlighting the different regional influences of Canton.
Our recommendation would be the la carte menu which is ideal for sharing and features signatures like the Black Pearl Signature Pork Knuckle Jelly, Double-boiled Homemade Cured Duck Leg Soup with 10-year Aged Tangerine Peel, and Smoked Braised Goose with Sugar Cane. There’s also a selection of live seafood which is prepared with a choice of cooking techniques, ranging from the traditional Teochew method of steaming with salted vegetables, mushroom and bean curd, to the Hong Kong ‘Bi Feng Tang’ style of wok-frying with garlic and dried chilli.
Other highlights include roast delights such as Crispy Roasted Pig Stuffed with XO Glutinous Rice and BBQ Premium Iberico Char Siew, and handcrafted dim sum such as Quail Egg Spinach Siew Mai and Charcoal Crust Duck Meat Bao.
Casa Cicheti
78 Guan Chuan Street, #01-41
Image credit: Casa Cicheti | Supplied
Homegrown hospitality group, The Cicheti Group, has officially opened its fifth concept: Casa Cicheti in the vibrant neighbourhood of Tiong Bahru.
The food menu builds on Cicheti’s signature brand of “hearty, never fussy” Italian cooking—an approach responsible for many of the flagship’s signature staples that have remained on the menu for years. Time-honoured techniques and bold, comforting flavours anchor the menu, while new creations keep things fresh.
Highlights include the range of Nea-Romana pizzas which combine the crisp, robust crust of Roman pizzas with the flavourful depth of Neapolitan dough. Made with a unique blend of 00 flour, semolina, and rye, and slow-fermented for over 60 hours, this hybrid crust offers a satisfying crunch and earthy undertones. Toppings range from timeless to inventive, but our favourites are the Margherita, Stracciatella and Quattro Formaggi.
As for the pasta, you can’t beat the Tajarin, where thin strands of egg pasta cling onto a moreish duck ragù, and the Rigatoni alla Vodka which is made with a creamy, tomato-based pink sauce, basil, chilli-infused vodka, and a house-made nduja (a spicy, spreadable pork sausage). If you fancy something heartier, the Veal Milanese is a show-stopping 500-gram veal loin on the bone—rich and oozing with juices beneath a golden crust of parmigiano breadcrumbs.
Wine lovers will find plenty to love and uncover in Casa Cicheti’s curated selection of over 80 bottles while the cocktail selection features reimagined takes on Italian classics. We suggest ordering the Casa Bloody Mary, which is practically a meal on its own, or the refreshing Sgroppino which is a frothy, bubbly blend of homemade lemon sorbet, vodka, and verdicchio spumante.
Magpie
57 Eng Hoon St
Image credit: Magpie | Supplied
Magpie—a culinary concept of borderless soul-food by New Zealander chef-owner Eliot Thomas and founder of Kafe Utu and Tamba, Kurt Wagner—has officially opened its doors, inviting you on a cultural journey of both familiar and unfamiliar flavours.
Located across from Tiong Bahru Market on Eng Hoon Street, Magpie’s menu reads like a story of Chef Eliot’s life. “Just like the experiences and moments that now make up a part of me, I want people to remember the meals they had and the memories they shared at Magpie 10, 20 years from now. “The Aguachile is a fresh, tangy, and spicy ceviche that pays tribute to my appreciation for Mexican culture and my longing to visit. The Lamb T-Bone that comes with yoghurt, burnt aubergine, and Urfa chilli butter is inspired by my time in London and Turkey, as well as my unfaltering appreciation for New Zealand lamb,” explained Chef Eliot.
Another highlight is the Market Haul with Zanzibar Sauce which came to life after Eliot cooked a meal for his business partner, Kurt Wagner, and he said the spiced, creamy coconut sauce reminded him of the markets and fresh spices in Zanzibar, known as the Spice Island in East Africa.
Aside from its menu, Magpie stands out from the crowd thanks to its beautifully simple interiors which feature a tandoor oven, carefully arranged vintage mementos and black-and-white photographs of Chef Eliot’s family. The highlight completing the space is a 2.5-metre, three-layer stone necklace from his hometown in New Zealand.
Mizue
87 Club Street
Image credit: Mizue | Supplied
Mizue is a new dining destination that seamlessly transitions from a cosy Japanese-inspired café by day to a chic wine bar by night. Located on Singapore’s Club Street, Mizue offers an extensive selection of wines and sake (curated by General Manager Myra Buccat) paired with Japanese-Italian-inspired bites (by Head Chef Vikern Chua) all in line with the motto “slow it down, live it up”.
Beyond the typical coffeeshop, a kissaten is a traditional Japanese café with an emphasis placed on slower, more intentional social interactions over a cup of coffee made from freshly ground beans. The day cafe menu sees Japanese undertones matched with global influence. Think ingredient-driven, honest cooking like Avocado Toast speckled with togarashi, a Cubano stacked with Japanese-style braised pork belly and homemade pickles, and Scallop Maitake Risotto which is an Asian twist on the Italian favourite using Japanese rice simmered with shallots, ginger, sake, and dashi.
As night falls and the lights dim, the equal parts edgy and energetic atmosphere shines through, coupled with lively house music. The night menu brings together Vikern’s past experiences in Italian and Japanese cooking, with dishes like the Japanese King Crab Ravioli. Featuring Japanese King crab and Asari clams folded into Italian pasta dough, the ravioli is plated on top of a velvety beurre blanc sauce. Likewise, the Pappardelle Kombu Beef Ragu features classic Italian beef ragu tossed with freshly made pasta strands, enhanced by an extra burst of umami richness owed to Japanese kombu. The Carbonara Udon takes a creative spin on tradition, blending Japanese and Italian gastronomic heritage with soy-marinated egg yolk, crispy guanciale, and a hefty hit of pecorino.
To top it all off, the venue boasts more than 80 distinct, mostly New World wines hailing from Australia, New Zealand, Hungary, Slovenia, and beyond. A smattering of Old World varietals from France, Italy and Spain fill out the list. There is also a strong focus on sake, with 15-20 current varieties broken down into filtered, unfiltered, and aged categories, all sourced from numerous prefectures across the Land of the Rising Sun.
Table by Little Farms Sentosa
1 Cove Avenue
Image credit: Table by Little Farms | Supplied
Little Farms Sentosa has officially opened its doors, bringing the brand’s commitment to all-natural, organic produce to one of Singapore’s most scenic waterfront locations. Completing the perfect picture of island living, the newly renovated space integrates a grocery store and restaurant to meet the needs of the local community.
Measuring over 3,000 square feet, Table by Little Farms Sentosa boasts a live open kitchen and an expansive alfresco terrace with views of the marina below. Inspired by its waterfront location, the menu features some exclusive seafood dishes, such as Prawn Brioche Roll, Citrus Cured Akaroa Salmon and Poached Red Snapper in Sencha Sake Broth as well as lighter options like the Avocado, Quinoa & Feta Bowl, Spiced Cauliflower, or the delicious Tuna Tataki & Soba. For brunch, treat yourself to their Selva Sustainable Prawn Brioche Roll, featuring plump, sustainably sourced prawns, complemented by dill, homemade curry aioli, and crispy shoestring fries.
As is the case at every Little Farms outlet, you can be sure every item you purchase or order is not only nutritious and clean but also of the highest quality. Sourcing through the brand’s network of ethical suppliers, each product undergoes rigorous checks against its banned ingredient list, which excludes over 200 harmful chemicals, artificial additives, and preservatives.
Baia
Level 4, Esplanade Mall, 8 Raffles Avenue
Image credit: Baia | Supplied
Baia, a sophisticated rooftop dining lounge bar by the renowned Beppe De Vito of the ilLido Group, has officially opened its doors on Level 4 of Esplanade Mall.
Offering stunning panoramic views of the city and Marina Bay, Baia’s food menu offers an enticing array of small plates, featuring everything from a raw bar with caviar selections to charcuterie and cheese, gourmet pizzas, charcoal-grilled specialties, and decadent desserts.
You will get to indulge in dishes like Seared Bluefin Tuna accompanied by Oscietra Caviar and Colatura Crema or Lobster Lollipops with Tarragon Aioli. The pizza selection is equally tempting, with options like Salmon Trout with Ikura, Fiordilatte, and Pizzutelli or a Truffle Fonduta with Smoked Scamorza and Cardoncelli Mushrooms. For those with a sweet tooth, Baia has three delectable desserts: Profiteroles with Hazelnut Chantilly and Chocolate Fondue, Tiramisu with Moka Cream, and Peach Melba with Tahitian Vanilla Gelato and Marshmallow.
In partnership with Proof & Co, Baia's cocktail programme is expertly curated by the renowned beverage consultancy who is behind some of Asia's most celebrated bars. Known for their innovative approach and commitment to excellence, Proof & Co has played a pivotal role in shaping the cocktail culture across the continent, contributing to the success of award-winning venues like Singapore's 28 HongKong Street and Bangkok's The Bamboo Bar.
Lo Hey HK Seafood
One Holland Village, #03-22/23/24, 7 Holland Village Way
Image credit: Lo Hey HK Seafood | Supplied
Delicious seafood and lashings of nostalgia are now on the menu with the launch of Lo Hey HK Seafood in Holland Village.
Inspired by the golden age of Hong Kong cinema between the 1980s and 1990s, Lo Hey comes alive with neon lights, jade tiles and live seafood in tanks. The restaurant is meticulously designed to transport you back to the iconic era when Hong Kong’s film industry was at its peak, a time when the city's bustling streets and vibrant nightlife were palpable.
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Le Clos
46 Kim Yam Road, #01-18, New Bahru
Image credit: Le Clos | Supplied
Set to become a must visit spot for wine lovers in Singapore, Le Clos (pronounced “kloh”) is a new 70-seater wine house and restaurant, complete with alfresco terrasse and a full-sized pétanque pitch for lawn bowling, at New Bahru. It also features a speciality delicatessen retailing wines, artisanal delicacies and even grape-varietal specific glasses to go with your next bottle.
Far from being just a regular wine bar, Le Clos’ wine house tips its hat to growers, small producers and unique craftsmanship in winemaking. The name “Le Clos” refers to the walled plots in French vineyards where winemakers historically nurtured their most prized vines, and it fittingly reflects the wine house’s dedication to the craft. You’ll find over 800 labels of grower Champagnes and fine wines spanning approachable, everyday bottles to highly sought after, hard-to-find gems.
As for the cuisine, expect French comfort food at its best. The menu takes you effortlessly from wine with bites—including charcuterie from small makers, a rotating selection of affineur aged cheeses and small plates—to a single- or multi-course meal, and even an after-dinner dessert and drink.
Highlights include Le Clos’ reimagination of the croque monsieur (a hot sandwich of ham and cheese), affectionately referred to as Croq’s. The Croq’ Basque Chorizo, Confit Onions & Roasted Piquillo Peppers—extra crispy twice-baked pizza dough sandwiching a trio of savoury, sweet and mildly spicy ingredients—come together deliciously in an ode to French Basque country. Extending a light and refreshing counterpoint, the Watermelon, Feta & Mint salad reimagines summers in the south of France.
Macka’s M4 + OP Rib Black Angus & Bordelaise Sauce is the restaurant’s take on steak frites, excellent with a glass of Bordeaux or Côte-Rôtie. The steak is grilled in the Josper oven, and cooked at a high temperature of 300°C to seal in all the flavour and moisture. End the meal with a scoop or two of Homemade Gelato from the extensive selection in the Deli. The lemon gelato finished with a drizzle of Alexis Muñoz extra virgin olive oil is not to be missed.
Carlitos
350 Joo Chiat Road
Image credit: Carlitos | Supplied
Authentic Spanish flavours join the colourful Joo Chiat food scene with the arrival of Carlitos (meaning Little Carlos in Spanish). Designed by the creative eyes of two longtime friends and celebrated chefs Carlos Montobbio of Esquina and Antonio Miscellaneo of La Bottega, Carlitos is a welcoming neighbourhood tapas bar that delivers the no-frills authenticity of Barcelona to Singapore.
Expect quintessential Spanish tapas and small plates from a variety of Chef Carlos’s favourite hotspots throughout Spain. Highlights include the Gilda Pintxo, smoked sardines brightened with pickles and green olive and the Patatas Bravas Bonanova made with agria potato and loaded with garlic aioli, spicy tomato sauce and chilli oil. Other must-haves include the Macarrones del Cardenal, a typical pasta dish from Barcelona, featuring homemade penne pasta enriched with secreto iberico sofrito and Manchego cream and the Fricandó Barcelona which is a hearty thick ragu with Black Angus beef fragranced with porcini mushrooms.
Of course, no visit would be complete without paella. For a taste of authenticity and element of surprise, the Paella del Dia is the house signature paella prepared in varied flavours depending on the fresh produce of the day. Cooked on the spot and served in tapas portions, the individual servings allow you to complement your meal with a serving of hot paella on top of other tapas.
As for the drinks, you will find an extensive selection of Spanish wines on offer. All wines are sourced from boutique and artisanal wineries across Spain, featuring small-batch productions, independent winemakers and hidden gems that offer a glimpse into Spain’s burgeoning wine industry. True to tapas bar tradition, plenty of by the glass options will be offered too.
Shakō-Ba
12 North Canal Road, #02-01, The Offshore Building
Image credit: Shakō-Ba | Supplied
In a buzzing cave of neon lights, high tables and delicious small plates, Shakō-Ba (derived from the Japanese word 社交 Shakō meaning “socialising”) stands as the latest secret daruma-themed izakaya bar in town.
With over 25 years of experience, Chef Patrick has crafted a menu that masterfully combines classic and innovative izakaya creations, all perfectly paired with an impressive selection of more than 100 beverages, from delicate pours to high spirits.
Start with the mandatory Otōshi offering a choice of six small appetisers then jump into flavours of Shakō-Ba exclusives like Pitan Crab Tofu, a homemade crab tofu topped with pitan sauce and tobiko as well as Salmon Treasure Box, a whole box of fresh minced salmon topped with ikura and a side serving of crispy seaweed tempura. For grilled options, the Minced Chicken Tsukune is crispy and creamy with a whole egg yolk topped with chicken skin while the Kombu Sprout & Potatoes laces crispy potatoes with the oceanic minerality of kombu sprouts.
As for drinks, you can look forward to highballs, taruhai, Japanese sake, hard liquor and shots aplenty. Exclusive expressions include the Daruma Superbomb, a special tower of Shakō-Ba’s signature shots including Mulberry Watermelon, 1800 Coconut, Mint Chocolate, Salted Caramel, Yuzu, Hebesu and Jagermeister, piled one on top of another from large to small, designed to be knocked back in a row.
Dirty Sips
78 Moh Guan Terrace, #01-19
Image credit: Dirty Sips | Supplied
Dirty Supper, which champions the art of whole animal cooking and is helmed by Chef-Owner Peter Smit, has officially launched Dirty Sips—a brand-new bar and extension of the restaurant.
Located just behind Dirty Supper, Dirty Sips presents a lean but creative cocktail menu that incorporates savoury elements from their kitchen. The Classic section of the cocktail list features tipples like Dirty Boulevardier, crafted with fat washed bourbon, bitter blend and vermouth, Pickled Lemon Martini, made with gin, vermouth and pickled lemon brine, as well as Apple Highball, prepared with scotch whisky, freshly pressed apple juice and citrus.
For the more adventurous, Dirty Sips also has a selection of ever-changing cocktails aptly named Make It Dirty. It showcases cocktails like A Real Fun-Guy, made with shiitake XO washed vodka, dry umami vermouth and ginger ale, Black Garlic & Honey Sour, crafted with bourbon, black garlic honey and citrus, and Booze Your Own Adventure, where you pick your preferred spirit between gin, vodka or mezcal, which will be combined with strawberry, pickled green chilli and soda.
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Main image credit: Station by Kotuwa | Supplied
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