New restaurants to check out in March 2021

Contributor, SEA
·5-min read
The Bar at Waku Ghin. (PHOTO: Marina Bay Sands)
The Bar at Waku Ghin. (PHOTO: Marina Bay Sands)

By: Alexandra Lin

Waku Ghin

Acclaimed restaurant Waku Ghin has re-opened at Marina Bay Sands after extensive renovations, offering the brilliance of Chef Tetsuya Wakuda over a widened repertoire that spans contemporary bar experiences, private dining and its signature Chef’s Table.

From design inspiration to menu, the revamped Waku Ghin leans heavily towards Chef Tetsuya’s Japanese roots. The dining space, for instance, is designed by award-winning Japanese designer Yohei Akao, and features a minimalist design that integrates natural materials and intricate details that pay ode to nature and heritage. At the restaurant’s new entrance located adjacent to its previous location, diners are greeted by a majestic two-tonne stone sculpture from Shikoku, Japan, towering over the reception before they are ushered into The Bar at Waku Ghin.

Expect Waku Ghin’s signature omakase experience and their seasonal menu, featuring the famed marinated botan shrimp with sea urchin and oscietria caviar, alongside seasonal delights such as the prized Western Australian pearl meat.

Reservations for Chef’s Table and private bookings are now open via or + 65 6688 8507. The Bar accepts walk-in guests, and reservations are not required.

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If you’re looking for a romantic or intimate location for dinner, check out the new Moonbow at Dempsey Hill. Local chef Heman Tan offers a menu of modern European creations injected with a touch of Asian influence. Prep your stomach for The Seriously Iron Steak (S$58) composed of grilled beef flat iron steak, elevated with foie gras port wine jus, red peppercorn, and tian of tomatoes. Complement this with the Heart of Palm (S$23), a vegetarian combo of sous vide and grilled heart of palm, uplifted with balsamico, balsamic pearl, honey mustard, and mesclun salad.

Or share the Tomahawk de Swine (S$68 for two persons), a speciality using an untrimmed four-day aged young pork tomahawk chop served with roasted garlic, caramelised lime, pineapple compote and BBQ glaze. There are also contemporary interpretations of home-style recipes such as the Fermented Red Yeast Wine (S$38) which comprises fermented red glutinous rice wine and oyster mushroom, served with fillet of barramundi. Finish with a dessert with an Asian twist such as the Oolong Tea-ramisu (S$16).

Auntie’s Wok and Steam. (PHOTO: Andaz Singapore)
Auntie’s Wok and Steam. (PHOTO: Andaz Singapore)

Auntie’s Wok and Steam

Auntie’s Wok and Steam at level 25 of Andaz Singapore has recently revamped its menu. Great for a casual tze char meal with a view, and away from the crowds. Start with bites like pan-fried chicken and chive dumplings (S$10) before diving into the selection of live and sustainable seafood (there’s a tank filled with fresh fish in the restaurant!) Go for the Garoupa (S$58) steamed with homemade chilli sauce or deep-fried Hong Kong style. Or for something indulgent, share the Wok-fried Boston Lobster with Sarawak Black Pepper Sauce (S$68).

One of the more interesting items on the menu is the Rainforest Alliance Coffee Pork Ribs (S$18), coated with a sauce made with espresso pulled from Fair Trade Rainforest Alliance Certified coffee beans. Making a comeback is their hearty laksa with tiger prawns (S$16) a crab fried rice (S$14) - lump crab and asparagus are tossed with organic white and brown rice sourced from the Raitong Organics Farm in Northeastern Thailand.

Food galore. (PHOTO: Picanhas)
Food galore. (PHOTO: Picanhas)


Club Street welcomes its newest restaurant Picanhas, which serves picanhas steak, a cut of beef first made popular in Brazil. The menu is rather small and casual, but highly satisfying. Choose from two signature bowls — the Queen of Steaks (S$21) and the Picanha Don (S$16). The former comprises picanha steak slices drizzled with browned charcoal butter.

The hearty Picanha Don comes with picanha steak slices served on a bed of butterfly pea infused rice. This is accompanied by garlic bits, caramelised onions, pickled cabbage, and onsen egg. Perk up your meal with sauces (S$2) like wasabi cream, chimichurri or sze chuan. And if you want even more variety, pair the bowls with sides like double-cooked potatoes with Sriracha Mayo, couscous with orange, olives and sun-dried tomatoes, or creamy spinach (S$7). Wash down your meal with one of the Asian-inspired mocktails like Kyoho Sangria.

(PHOTO: Socieaty)
(PHOTO: Socieaty)


This new multi-concept restaurant by Les Amis Group at One Farrer Hotel showcases seven individual casual concepts under one roof. You can mix and match the different menus which includes nasi lemak with prawns, fried chicken and ikan bilis by Lemak Boys, or comforting fish belly congee and claypot dishes by Mui Kee. Fans of Tenjin can feast on the ultra-satisfying tendon bowls laden with perfectly executed assorted seafood and vegetable tempura. The open kitchen allows guests to watch the chefs prep their meals.

There are over 104 dishes to be had in this venue. Other popular brands include Peperoni, NamNam, Sushi Jin, and Tarte by Cheryl Koh. There’s a bar counter serving cocktails, wines, beers, sakes and mocktails to boot.

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Beats Bites & Cocktails (BBC)

For a night out of highballs, great food and music, head to Beats Bites & Cocktails (BBC), a new “Lounge, Kitchen & Music” space at Bukit Pasoh Road. The food is prepared in a special Bertha charcoal and wood oven using binchotan wood. Tuck into the Bertha Ash Biscuits, made in-house with a touch of ash (S$14), along with Longan Honey Miso Marinated Foie Gras (S$12). Or sink your teeth into the wagyu beef cube with roasted tomato and pepper umami sauce ($8). Other bites include the Tontoro Pork Cheek (S$12) paired with pickled garlic and sesame ponzu, and Nambanzuke, composed of creamy eggplant fermented using a traditional Japanese technique and topped with carrot and daikon slaw (S$12).

Drinks-wise, the extensive spirits programme includes unique offerings such as ocean-fused whiskey aged in Japanese pine barrels and Caribbean Rum from Grenada. These are paired with over 120 types of bitters. The beverage list also includes small-batch producers focusing on sustainable and biodynamic practices – such as Eric Bordelet sparkling cider, and Copenhagen Sparkling Tea.

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