317 Outram Road, S(169075)
TEL: 3138 2531 singaporeatrium.holidayinn.com
PRICE PER HEAD
$35-$50/person
VEGETARIAN Below 5
PRIVATE ROOMS 5
CORKAGE No BYO
OPENING HOURS
Lunch
Wed-Sun 11.30am-3pm
Dinner
Wed-Sun 5.30pm-9.30pm
TATLER SAYS
Xin Cuisine Chinese Restaurant is a dependable option for hearty Cantonese food. The menu is filled with Cantonese staples that keep diners coming back for more. You can’t have a proper Cantonese meal without classic roast dishes. The home-style roast duck with tea leaves is a must-try for its crisp skin and juicy meat. Prefer seafood? Go for the braised live lobster ee-fu noodles crowned with the luxurious crustacean meat. There are also contemporary creations to look out for, like the crispy fish skin glazed in salted egg yolk sauce. End the meal with the fried sesame balls. Each ball is filled with red bean and a liqueur chocolate filling, giving each bite an extra kick.
SIGNATURE DISHES
• Home-stir style roast duck
• Stir fried Wagyu beef cubes with black pepper and longan
• Xin’s crispy roast pork with mustard dip
• Poached sea perch in Chinese wine
TATLER TIP
If you’re planning an intimate meal with loved ones, make a reservation for a table in one of the private rooms available.
15 Stamford by Alvin Leung
ASIAN/MODERN
15 Stamford Road, The Capitol Kempinski Hotel Singapore, S(178906)
TEL: 6715 6871
When the occasion calls for a fancy dinner, there’s none better than 15 Stamford. It’s where “Demon Chef” Alvin Leung incorporates local ingredients into his favourite Asian recipes inspired by his adventures around the region. His ingenious twists on perennial Asian classics give old favourites like laksa and chicken rice a new lease on life, while inspiring a newfound appreciation. The restaurant certainly lives up to the hype with star selections like the foie gras kaya toast. A spread of foie gras is generously slathered on two crisp slices of perfectly toasted brioche and fragrant pandan kaya. Overall, this elevated version of a local favourite evokes a deep sense of nostalgia. Other must-haves include the Tajima Wagyu beef tomahawk MB 5. The sauce of chopped parsley, garlic, olive oil and vinegar heightens the flavour of the grilled tomahawk without overpowering it. The unctuous Wagyu beef is utterly soft, and you will find yourself plunging each piece into the Asian chimichurri sauce before every bite.
Akira Back Singapore
JAPANESE/MODERN
30 Beach Road, Level B1M, S(189763)
TEL: 6818 1914
The food at this celebrity chef restaurant is often touted as modern Japanese with Korean accents. But, while the latter is conspicuously absent from a number of dishes, it hardly compromises the food’s quality and taste. Fresh ingredients shipped in from Japan several times a week form the backbone of a successful line-up of elegant plates that celebrate the natural flavour of produce—from the outstandingly tender Sanchoku Wagyu braised simply in jus to the Hokkaido scallop served atop kiwi slices placed in scallop shells. For dessert, be pleasantly surprised by clever Western-Japanese fusion creations, such as the miso pecan tart with miso caramel. Though considered a part of the JW Marriott hotel, this chic restaurant with modern Japaneseque interiors occupies a standalone locale in the South Beach development spanning two storeys, with a lower, semi-private level.
Altro Zafferano
ITALIAN/MODERN
10 Collyer Quay, Level 43, Ocean Financial Centre, S(049315)
TEL: 6509 1488
The newly revamped Italian restaurant (previously named Zafferano) brings a homely and refined glimpse into executive chef Andrea De Paola’s South Italian heritage. Altro Zafferano is set in a nature-infused space with a long open kitchen offering close-up views of the food preparation. A private dining section with its own entrance works well for family and corporate gatherings or intimate wedding celebrations. Order the four-course Experience Menu to taste the region’s best. Fresh ingredients and bright flavours mark dishes including: wild red bream crudo; grilled Australia lamb rack and neck braised in southern Italian Aglianico wine; and ravioli filled with Wagyu beef chunk and anchovies—a secret ingredient from the chef’s mother. Even a simple spaghetti here shines in its rich tomato dressing.
Amò
ITALIAN
33 HongKong Street, S(059672)
TEL: 6723 7733
Amò is a chic casual Italian restaurant in the vibrant HongKong Street, opened by chef-restaurateur Beppe de Vito. It has a convivial atmosphere with an open kitchen concept and bar, which offer a slice of Italy with an extensive menu comprising wood-fired pizzas, homemade pastas and regional specialities. Signature pizzas—made with natural leaven and their own aged Mother Starter—are must-tries. These include the classic combination of mushrooms and truffles on a bed of thin crust dough laden with mascarpone and Tuscan pecorino cheese, as well as the simple but delicious Margherita, simply made with buffalo mozzarella, sweet San Marzano tomatoes and fresh basil. If you are in an indulgent mood, finish off the meal with a sweet treat, the delicious ricotta cheese castagnole (Italian sweet dough balls) with mascato sabayon.
Appetite
CROSSROADS
72A Amoy Street, S(069891)
TEL: 9751 5300
Combining food, music and art, Appetite is as much a cultural centre as it is a restaurant. The serious eating action, however, takes place in the ‘kitchen’, where a delectable omakase menu is prepared and served in full view. The spirit of the place is characterised by the staff, all of whom are young, vibrant, and seemingly excited to be doing what they’re doing. Described as ‘crossroads’ cuisine, the offerings are as multi-ethnic as the man behind the project, Ivan Brehm, who invokes much of his ancestry in putting together thoughtful, tasty dishes with multiple ingredients. The menu will change constantly, but the tortilla de camarones and the corn custard with uni will probably be everpresent and are both excellent. With a very ‘producer-focused’ wine list, a meal at Appetite is, first and foremost, enormous fun with an irresistible vibe that has already garnered a legion of loyal followers.
Art di Daniele Sperindio
ITALIAN/MODERN
1 Saint Andrew’s Road, 06-02, National Gallery, S(178957)
TEL: 6866 1977
The latest restaurant within the ilLido Group’s repertoire to garner a Michelin star is Art di Daniele Sperindio, currently helmed by group executive chef Daniele Sperindio. The Italian chef takes an experiential approach to dining with carefully executed degustation menus, and the current iteration, ‘An Italian Tale’, is an intimate retelling of his culinary journey thus far. The menu utilises premium Italian ingredients and locally-grown produce in many dishes, including Sardinian corvina fish, taggiasche olives and local sweet arugula. Peppered throughout are dishes evoking Sperindio’s own memories. Scarpetta is a mimicry of mopping up pasta sauce with bread, but his version features a bolognese and puttanesca combination, accented by aged parmesan foam. Cresendo is a white chocolate, stracciatella and olive dessert that harkens back to his earliest memories of eating cereal. Coupled with impeccable service and a top-of-the-line wine list, Art is an experience not to be missed.
Artemis Grill
MEDITERRANEAN
138 Market Street, 40-01 CapitaGreen Rooftop, S(048946)
TEL: 6635 8677
Located on the 40th floor of CapitaGreen, Artemis Grill offers gorgeous panoramic views of Marina Bay as well as a mouth-watering array of Mediterranean food. In the starters alone, you can dig into the light and refreshing burrata served with figs, arugula, prosciutto di parma and balsamic vinegar. The combination of flavours makes for a palate-pleasing start that paves way for the rest of the dishes to come. When it comes to mains, you can’t go wrong with fork-tender Moroccan lamb chops seasoned to the bone and best enjoyed with the accompanying cauliflower couscous and tangy pomegranate relish. More than the food, the restaurant also stands out for its excellent selection of wine sourced from various regions that pair well with the dishes. Its service is on point—staff lets you enjoy the meal without being intrusive, and that is appreciated.
Bar Cicheti
ITALIAN
10 Jiak Chuan Road, S(089264)
TEL: 6789 9801
Come for the pastas, stay for the wine, and enjoy the culinary team’s daily specials. Considered one of the best pasta and wine bars in Singapore’s CBD, this venue is often packed, but the food, drinks and lively vibe make it worth the squeeze. The menu’s pasta tasting portions can be equally appreciated by pairs and solo-goers. Must-orders include the cacio e pepe, and bucatini alla gricia with guanciale and Sarawak black pepper and casarecce with sun-dried tomatoes, pine nuts and garlic crumbs. Classics like the vongole-style clams and tiramisu are crowd winners. The daily specials underscore the kitchen team’s proficiency even with mains: the one-off Iberico pork is tender and flavourful with a lovely char from the grill. Service is smooth and friendly.
Bar-Roque Grill
EUROPEAN/MODERN
165 Tanjong Pagar Road, 01-00, S(088539)
TEL: 6444 9672
Bar-Roque Grill is one of the best places in Singapore to treat yourselves to a fuss-free steak dinner. It doesn’t compromise on taste, ambience and service, as this restaurant takes pride in dry-ageing its organic beef in-house and working with O’Connor farms from Gippsland, Victoria. The beef is cooked to perfection with Argentinean charcoal, in a high temperature oven, so the meat comes with a nice smoky flavor. The ribeye black Angus is an excellent pick for those who enjoy this particular cut and it pairs well with béarnaise sauce. For a decadent meal, top up your beef with bone marrow. The menu also boasts a variety of side dishes such as the ravioli “royan”, truffle mashed potato, roasted brussels sprout and more. Other than steaks, there are also other options such as the Wagyu beef burger, roasted chicken and various seafood.
Basilico
ITALIAN
1 Cuscaden Road, Conrad Singapore Orchard, S(249715)
TEL: 6725 3232
Conrad Singapore Orchard’s Italian mainstay is perhaps best known for its pastas and pizza-heavy buffet spread, plus a dedicated room containing over 40 varieties of cheese. There are gems on its a la carte menu too, including a huge focaccia round overflowing with truffles and robiola, and one of the few pistachio tiramisu renditions in town that employs pistachio sabayon (not just a sprinkling of diced nuts on top). Wine lovers will find themselves particularly spoilt for choice with the sheer variety of terroirs spanning the Italian mainland and islands: from Trentino to Abruzzo, Tuscany, Veneto, Piedmont, Liguria and Sicily. While this is one of an increasing number of restaurants where robots help clear and ferry dishes, it has retained its hotel-level service, with professional and eloquent staff. Set on the second floor of the classy Conrad Singapore Orchard (formerly Regent Singapore), Basilico has relaxing interiors conducive to enjoying a rich and heavy meal.
Basque Kitchen by Aitor
BASQUE
3 Fullerton Road, 02-01, The Fullerton Waterboat House, S(049215)
TEL: 6224 2232
In a city blessed with a multitude of excellent pan-European cuisine, Basque Kitchen is exceptional as it focuses on a microgenre that hails from the western Pyrenees between France and Spain. Having a diverse upbringing and a career that spanned across multiple top kitchens in the world, chef-owner Aitor Jeronimo Orive delivers a stunning repertoire of modern Basque cuisine that is a reflection of his culinary sojourn. Since the move from Amoy Street where it originally opened in 2018, the bright and elegant dining room that overlooks the Singapore River has gone upmarket. It is matched by the confident and capable service team led by one of Singapore’s top sommelier Vincent Jaureguiberry. He is always on hand to recommend esoteric wine pairings to bring the meal to a flourishing encore.
Beach Road Kitchen
INTERNATIONAL
30 Beach Road, S(189763)
TEL: 6818 1913
More than just endless lines of food, Beach Road Kitchen showcases live cooking stations where chefs can whip up, even customise, piping hot dishes—fresh upon every order. Enjoy highlights from the sizzling charcoal grill or indulge in the fresh catch of the day, a whole fish dressed simply in salt to bring out its natural flavours. Or watch as pizza dough gets stretched, constructed, and layered with toppings including fungi formaggio, pepperoni, and a classic Margherita. Construct your own bowl of laksa, fragrant and piquant; and look forward to fluffy quarters of waffles, best enjoyed with swirls of soft-serve ice cream. Don’t forget to make space for other well-loved offerings that cut across cuisine types—from spice-scented Indian to hearty Italian. The long line-up of food is almost too long to list, but the poached lobster halves and snow crab, thick-cut hamachi, assorted charcuterie, herb-crusted roasted prime ribs, and chilli crab are things you should definitely make space for.
Bedrock Bar & Grill
STEAK
96 Somerset Road, 01-05, Pan Pacific Serviced Suites Orchard, S(238163)
TEL: 6238 0054
The stalwart restaurant is a popular spot for quality steak at reasonable prices. There’s a wide range of cuts on the menu, and diners will find something that suits their preferences (and budget). Ask for the Bedrock pepper steak—it’s perfectly seasoned and skillfully cooked to a delicious medium rare. Well-executed starters and sides range from cold cuts to hearty soups such as the classic lobster bisque, which is rich, creamy and brimming with seafood flavours. For extra indulgence, diners can also have the roasted bone marrow, which is utterly tender and seasoned with fresh herbs to help balance out the richness. Special mention goes to the service staff: warm, attentive, and their check-ins throughout the meal are well-timed. You’ll feel well looked after, without feeling like they are intruding in your conversation.
Bedrock Origin
STEAK
23 Beach View Palawan Ridge, 01-02, Oasia Resort Sentosa Hotel, S(098679)
TEL: 6818 3333
The cosy, resort-like Sentosa outlet of this homegrown steakhouse proves why Bedrock deserves a spot among the nation’s best—but be warned, most dishes are rich and heavy. Diners are spoilt for choice with the quality and variety of cuts, some of these are enhanced by in-house dry ageing in glass-fronted cabinets near the entrance. Pick from Japanese Wagyu, USDA prime, and grass- or barley-fed Australian beef, all grilled lovingly over an applewood fire until succulent. An equally impressive range of sides goes beyond the typical fries, mushrooms and spinach roster. Enjoy decadent add-ons like lobster tail and white truffle butter; fusion picks including beef fat fried rice and brussels sprouts in chilli oil; and of course, the ever-recommended Mac N’ Cheese. The American-style desserts here are worth the calories, service is attentive and warm, and a thick booklet of over 100 wines—not to mention a separate list bursting with cocktails—promises a satisfying experience, whatever the occasion.
Binomio Spanish Restaurante
SPANISH
20 Craig Road, 01-02, Craig Place, S(089692)
TEL: 6557 0547
Ever since its inception a decade ago, Binomio Spanish Restaurante has maintained a loyal following by bringing an authentic slice of Spain to Singapore. As its name—meaning “a pair”—suggests, the restaurant offers two unique dining experiences: a more casual counter/semi-al fresco dining area with a lower priced tapas menu, and a more dressed up and intimate main dining room with an extensive menu featuring paellas, stews and mains. Book the latter and indulge in what must be Singapore’s largest tapas menu. Options range from the classic jamon Ibérico served on toast, to the adventurous ox tongue enlivened with green pepper sauce. The main dining room also offers classic Spanish dishes that are made for sharing. The paella is a crowd favourite, especially the version cooked with squid ink rice and generously studded with fresh calamari rings and clams.
Bistecca Tuscan Steakhouse
ITALIAN
26 Mohamed Sultan Road, S(238970)
TEL: 6735 6739
When you come across a stellar steakhouse in Singapore, don’t let go of it. The reason is simple: good steaks are hard to find around the island. At Bistecca Tuscan Steakhouse, be prepared to feast on juicy steak cuts—on a hot plate, no less. You’ll first be served complimentary focaccia bread, warm and toasted with creamy sun-dried tomato paste on the side. For starters, opt for the scallops and artichokes. Fresh and thoroughly cooked, these scallops are perfect to begin with, as you anticipate heavier dishes later. The 1.1kg t-bone steak is a must-try. This dish alone makes a visit to Bistecca entirely worth the time and calories. Specify how you’d like your meat done and rest assured that it will be cooked to perfection. Skip the side dishes and go straight for the beef ragu pasta—it’s possibly among the best in the country. The pasta is fresh, beef chunks are generous and the tomato-based red sauce is absolutely sublime. End the meal with the restaurant’s most popular dessert: the sticky date pudding. You’ll be surprised by the generous serving, so be sure to share this with a friend (or two).
Blue Lotus Chinese Eating House
CHINESE
31 Ocean Way, 01-13, Quayside Isle, S(098375)
TEL: 6339 0880
Situated within the idyllic Quayside Isle at Sentosa Cove, Blue Lotus is easily one of the most charming Chinese restaurants in Singapore. Most of the tables overlook the marina, with a sweeping view of the sea that serves as an apt background for the seafood-focused menu. Given the tourist-centric location, restaurateur-owner Ricky Ng’s selection strikes a fine balance between refined classics such as the sizzling garlic butter king prawns in hot stone, as well inventive dishes like their signature chilli pomelo crab. Unlike other large-scale Chinese restaurants on the mainland, Blue Lotus’ wind-in-the-hair al fresco setting with service led by a lovely husband-and-wife team provide for an always-memorable dining experience.
Bochinche
STEAK
27 Club Street, S(069413)
TEL: 6235 4990
Bochinche’s steaks are prepared using traditional grilling techniques over charcoal fire to achieve a lightly charred crust and smoky aroma. The method allows the natural flavours of the beef to shine. While Argentinian beef is still the highlight here, diners can choose from grass-fed beef imported directly from Australia, New Zealand, USA and Japan. The restaurant also does their own in-house dry ageing of the different cuts of beef. Try—classic Spanish risotto-style rice—topped with grilled Argentinian prawns, naturally sweet scallop tartare, and Manchego cheese.
