Singapore’s Best Food & Drink 2025 - Maxthon

Featured Restaurant Reviews

Encore by Rhubarb – Best New Restaurant

Location: 3 Duxton Hill
Hours: Noon-2:30pm, 6:30-9:30pm (Mon, Tue, Thu-Sat), Closed Wed & Sun
Price Range: $$$ (Lunch $48, Dinner $88)

Ambience

Encore occupies an intimate 32-seat space that balances sophistication with approachability. The atmosphere eschews the formality of its Michelin-starred predecessor, creating a warm, neighborhood restaurant feel where diners can relax without pretense. Soft lighting and understated décor let the food take center stage, while maintaining touches of elegance through thoughtful details.

Review

Chef Paul Longworth’s bold pivot from Michelin-starred dining to casual elegance has paid remarkable dividends. After 11 years maintaining one star at Rhubarb, he chose accessibility over accolades—and Singapore’s diners have rewarded him with full tables. The restaurant embodies honest, unfussy cooking executed with technical precision honed over years of fine dining.

What makes Encore exceptional is its refusal to compromise quality despite lowering prices. The finesse expected from a starred kitchen remains evident in every dish, from the House Ballontine’s careful construction to the impeccable timing on proteins.

Menu Highlights

House Ballontine

Multi-meat terrine featuring chicken, duck, pork, and ham
Showcases classical French technique
Silky texture with distinct flavor layers

Slow-Cooked Canadian Pork Belly

Hearty main course option
Accompanied by puffed pork skin for textural contrast
Rich yet balanced

Poached Chicken Leg

Coated with parsley and breadcrumb crust
Juicy interior with crispy exterior
Demonstrates fundamental technique mastery

Robuchon-esque Whipped Potato

Served alongside mains
Unabashedly rich yet impossibly light
Made with Lescure French butter

Dish Analysis

The cuisine at Encore isn’t about innovation or molecular gastronomy—it’s about perfecting classics. Each dish demonstrates:

Technical precision: Years of fine-dining experience evident
Flavor balance: Rich elements offset by acidity and texture
Comfort-forward: Approachable dishes with sophisticated execution
Consistency: Reliable quality meal after meal

Features & Traits

Set menu format with multiple choices per course
French technique with comfort food sensibility
Luxury ingredients at accessible prices
Wine by the glass ($24-$48)
Neighborhood restaurant atmosphere
No tasting menu pressure

Loca Niru – Best High-End Restaurant

Location: 02-01 House of Tan Yeok Nee, 101 Penang Road
Hours: 6-11pm (Tue-Sat), Closed Sun & Mon
Price Range: $$$$ (8-course tasting $298++)

Ambience

Set within the restored heritage House of Tan Yeok Nee, Loca Niru offers dining in architectural splendor. The space combines historical gravitas with contemporary sophistication, creating an atmosphere worthy of special occasions while maintaining warmth and intimacy.

Review

Chef Shusuke Kubota demonstrates remarkable evolution from his Omakase @ Stevens days, weaving South-east Asian influences into Japanese-French techniques with confidence and creativity. The eight-course tasting menu reveals a chef unafraid to honor his training while embracing Singapore’s multicultural palate.

What sets Loca Niru apart is its thoughtful layering of flavors and cultures. Kubota doesn’t simply add Asian ingredients as novelty; he integrates them structurally, creating dishes where Japanese technique, French refinement, and South-east Asian boldness achieve genuine harmony.

Menu Analysis (8-Course Tasting – $298++)

Tuna with Smoked Tofu Puree

Balance of roselle and calamansi vinegar
Smoky depth meets citrus brightness
Sets tone for cross-cultural exploration

Chawanmushi with Mushroom Consomme

Seasonal mushrooms: button, dried porcini, black trumpet, shimeji
Deep umami foundation
Silky custard texture with earthy accents

Japanese Grunt Fish (Isaki) with Nonya Beurre Blanc ⭐

Standout dish showcasing chef’s vision
Perfectly seared fish with crispy skin
Rich Nonya beurre blanc infused with:
- Ginger flower
- Lemongrass
- Galangal
- Shallot & garlic
- Chilli & gula melaka
- Lime & calamansi
Accompanied by genius buah keluak bread roll

Dessert Course

Asian-forward sweet endings
Kedondong jelly and granita
68% Malaysian dark chocolate ice cream
Gula melaka sabayon

Culinary Style & Essence

Technique: Japanese precision with French finesse
Philosophy: Respectful cultural fusion
Textures: Varied—from silky custards to crispy skin
Flavors: Bold yet balanced, complex without confusion
Innovation: Thoughtful rather than gimmicky

Features

Intimate fine dining setting
Heritage building location
Chef-driven seasonal menu
Asian desserts by chef himself
Wine pairing available

Revolution Wine Bistro – Best Mid-Priced Restaurant

Location: 01-05, 211 Henderson Road
Hours: 11am-3pm, 6pm-midnight (Wed-Sat), 11am-4pm (Sun), Closed Mon-Tue
Price Range: $$ (Lunch pasta $19.80-$22.80, Dinner tasting $98)

Ambience

Located in an industrial building next to Fritz Hansen’s showroom, Revolution benefits from stunning Danish furniture—Grand Prix chairs, designer tables, and iconic lamps. The 40-seat space combines industrial chic with Scandinavian design elegance, creating an unexpectedly refined setting for a neighborhood wine bistro.

Review

Wine veterans Alvin Gho and Ian Lim have created something special: a restaurant where quality wine knowledge meets approachable prices and chef-driven food. With chef Sunny Leong’s fine-dining background informing the kitchen, Revolution delivers exceptional value, particularly at lunch.

The wine program showcases the owners’ deep industry connections, featuring interesting labels like China’s Shofang alongside European classics. Their pairing suggestions demonstrate genuine expertise without pretension.

Menu Deep Dive

Lunch Pasta Highlights

Black Pepper Wagyu Mini Skirt Steak Bucatini – $22.80

Perfectly seared skirt steak (flavorful cut)
Black pepper sauce complements without overwhelming
Allows beef’s natural minerality to shine
Bucatini holds sauce in hollow center
Textures: tender steak, al dente pasta, silky sauce

Chicken Rendang Home-made Ravioli – $19.80

East-meets-West fusion done right
Spicy, crunchy crumb topping
Rich rendang filling
Fresh pasta with proper bite
Complex spice profile balanced by pasta’s neutrality

Hua Diao Clams Linguine – $19.80

Innovative use of Chinese yellow rice wine
Fat, plump clams
Makes compelling case for hua diao over white wine
Umami-rich with subtle sweetness
Aromatic and comforting

Housemade Chicken Nuggets – $20

Described as “nonpareil” (unrivaled)
Served with tomato sriracha
Elevated comfort food

Dinner Tasting Menu – $98

Chef Sunny Leong’s full talent on display
Fine-dining techniques
Seasonal ingredients
Multiple courses showcasing finesse

Wine Program Features

Curated selection by industry veterans
Interesting labels from unexpected regions
Personal pairing recommendations
By-the-glass options
Accessible pricing

Style & Essence

Cuisine: Italian-inspired with Asian touches
Approach: Technique-driven comfort food
Value: Exceptional, especially lunch
Design: Scandinavian elegance meets industrial
Service: Knowledgeable, unpretentious

The Weirdoughs – Best Cafe

Location: 01-10, 211 Serangoon Avenue 4
Hours: 10am-7:30pm (Mon, Thu-Fri), 8am-3pm (Weekends), Closed Tue-Wed
Price Range: $ (Items $4-$10)

Ambience

The Weirdoughs presents as a neighborhood cafe with a minimalist aesthetic that lets the bread speak for itself. The display case showcases golden croissants, rustic focaccia, and creative sandwiches—all served fresh and warm in a welcoming space that prioritizes substance over Instagram-ability.

Review

Singaporean baker Au Hui Her and Taiwan-born pastry chef Liu Yi Wen have created an anomaly in Singapore’s cafe scene: a place that resists trend-chasing in favor of mastering fundamentals. No burnt sourdough, no Nutella overload, no matcha everything—just exceptional bread thoughtfully prepared.

The duo’s focus on viennoiserie and quality sandwiches represents a refreshing restraint. Rather than overwhelming customers with extensive menus, they excel at what they do best, executed with precision gained from their time at Tarte by Cheryl Koh.

Menu Highlights

Kurobuta Ham and Gruyere Croissant – $8

Quality ingredients encased in perfect pastry
Flaky, buttery exterior with audible crunch
Generous ham and cheese filling
Warm, just-baked ideal state
Textures: shattering crust, tender interior, melted cheese

Autumn Mushroom Tartine – from $10

Seasonal offering (limited time)
Umami-rich mushroom medley
Woodsy, earthy warmth
Crispy bread base supporting toppings
Available with prosciutto addition

Taiwanese Breakfast Burger

Nod to Liu Yi Wen’s heritage
Authentic Taiwanese flavors
Cafe-style presentation
Morning-friendly portions

Crispy Sesame Brownie

Nutty sesame integration
Fudgy interior with crispy edges
Not overly sweet
Textural contrast

Bread Loaves

Available for purchase
Artisan quality
Various styles
Fresh daily

Beverage Program

No matcha (notable restraint)
Chamomile oolong tea (from $4)
Earl grey latte (from $6)
Focus on tea over coffee
Quality over trend

Features & Philosophy

Bread-focused menu
Seasonal rotations
Quality over quantity
Fresh, warm service
Viennoiserie expertise
Minimal waste approach
Neighborhood cafe ethos

Textures & Techniques

Croissants: Laminated perfection, distinct layers
Focaccia: Airy crumb, olive oil richness
Tartines: Crispy base, varied toppings
Breads: Professional fermentation, proper crust development

Ten Ten Otoko – Best Food Stall

Location: Stall 7, Kimly Coffeeshop, 06-48A Lucky Plaza, 304 Orchard Road
Hours: 11am-8:30pm daily
Price Range: $ (From $9.90)
Tel: 9862-7740

Ambience

Located in a Lucky Plaza coffeeshop, Ten Ten Otoko offers zero frills but maximum authenticity. The hawker stall setting contrasts dramatically with the restaurant-quality food emerging from chef David Wong’s station, creating an accessible fine-dining-in-disguise experience.

Review

Chef David Wong’s meticulous approach to hawker-stall Japanese food has created something remarkable: restaurant technique and quality at kopitiam prices. Opening on the auspicious date of July 7, the stall demonstrates that great food doesn’t require white tablecloths or hefty bills.

Wong’s technique-driven cooking applies professional methodology to each bowl. His overnight marinades, careful ingredient selection, and housemade components elevate simple donburi into memorable meals. The inclusion of hearty miso soup with every order shows respect for complete dining experiences.

Signature Dishes

Kimchi Gyu Don – $9.90+

Protein Selection & Preparation

USDA beef shortplate (chosen for fat-membrane balance)
Blanching process removes impurities
Simmered in house dashi blend:
- Soya sauce base
- Mirin for sweetness
- Sake for depth
- Sugar for balance
Overnight rest allows flavor penetration
Tender, not chewy result

Kimchi Component

Made weekly in-house
Napa cabbage base
Korean chilli powder
Fermented shrimp (umami)
Fresh aromatics: garlic, ginger
Fish sauce depth
Sugar balance
Spring onion freshness
Bright, funky counterpoint to rich beef

Assembly & Presentation

Vinegar-seasoned rice foundation
Beef arranged over rice
Kimchi garnish
Visual appeal despite casual setting

Salmon Avocado Don – $11.90

Fresh salmon sashimi (fatty slices)
Creamy avocado
Housemade potato salad (not store-bought)
Vinegared rice
Japanese-Western fusion
Cool, refreshing textures
Rich but not heavy

Complimentary Tonjiru Soup

Hearty pork and vegetable miso soup
Included with every donburi order
Substantial chunks of ingredients
Warming, comforting
Demonstrates value and care

Cooking Techniques Analysis

Meat Preparation

Selection: choosing cuts for texture and flavor
Blanching: impurity removal for clean flavor
Simmering: low, slow cooking for tenderness
Resting: overnight marination for depth

Rice Handling

Vinegar seasoning (sushi-style)
Proper temperature control
Texture balance: sticky but individual grains

Fermentation

Weekly kimchi production
Controlled fermentation for complexity
Balancing funk and freshness

Value Analysis

Starting at $9.90 for restaurant-quality food represents exceptional value. Compare to:

Restaurant donburi: $18-$28
Japanese fast-casual: $12-$16
Other hawker Japanese: $8-$12 (lower quality)

Features

Daily operation (no rest days initially)
Consistent quality
Made-to-order preparation
Soup included
Orchard location accessibility
Air-conditioned coffeeshop
Quick service despite technique

Individual Dish Spotlights

Chye Ber – Best Dish of 2025

Restaurant: Choon Hoy Parlor
Location: 01-84A The Arcade, Capitol Singapore, 15 Stamford Road
Price: $16.90
Hours: 11:30am-3pm, 5:30-9:30pm daily

Dish Philosophy

In a city obsessed with culinary fireworks, chef Dylan Ong’s Chye Ber represents the opposite: humble ingredients elevated through understanding and balance. The Hokkien name translates to “vegetable ends”—typically mustard greens—reflecting its origins as a thrifty way to use leftover meat and vegetables.

Chef Ong calls it a forgotten dish in Singapore, though it remains popular in Malaysia. At Choon Hoy Parlor (named after his mother), he has rescued it from obscurity and elevated it through thoughtful execution.

Recipe Foundation

Core Components

Mustard greens (fleshy stems and leaves)
Bone-in poached chicken chunks
Roast pork pieces
Assorted meat ends (varies daily)
Tamarind for tang
Tomato for acidity and body
Chilli for heat
Rich broth base

The Balancing Act Success hinges on daily assessment:

Evaluate available meats
Determine richness levels
Calculate required tamarind tang
Adjust tomato for acidity and body
Calibrate chilli heat
Taste, adjust, taste again

Flavor Profile Analysis

Layers of Taste

Sourness: Tamarind provides sharp, fruity acid
Umami: Multiple meats contribute depth
Sweetness: Natural from vegetables, tomato
Heat: Chilli adds warmth without overwhelming
Savoriness: Broth ties everything together

Textural Elements

Mustard greens: Fleshy, absorbent, slight crunch
Meats: Varied—tender chicken, fatty pork, chewy bits
Broth: Liquid medium carrying flavor
Rice: Neutral base soaking up broth

The Technical Skill

What appears as a simple “throw-together” dish actually requires:

Judgment: Assessing daily meat selection
Balance: Harmonizing sour, savory, spicy
Restraint: Knowing when to stop adjusting
Consistency: Achieving similar results with varying ingredients

The skill shows in the broth—flavorful enough to season the rice, balanced enough that fleshy mustard greens become delicious as they absorb it.

Why It’s Best Dish 2025

In a year of restaurant closures and culinary excess, Chye Ber represents:

Authenticity: Real Singaporean comfort food
Skill: Deceptive difficulty in achieving balance
Value: Satisfying meal at reasonable price
Soul: Food that nurtures, not just impresses
Heritage: Preserving disappearing dishes

When you’re exhausted by foams, gels, and tweezers, chye ber is the answer—a languorous pile of savory, tangy vegetables atop broth-soaked rice.

Creamy Green Harissa Prawn Spag – Best Pasta

Restaurant: Artichoke
Location: 01-02 New Bahru, 46 Kim Yam Road
Price: $34
Hours: 5-10pm (Tue), 11am-10pm (Wed-Sun), Closed Mon

Dish Evolution

This standout pasta represents chef Bjorn Shen’s ability to evolve signature flavors into new formats. Originally a green harissa prawn dish at the old Artichoke, it has been reimagined for the restaurant’s New School Pizza Parlour incarnation—and it steals the show even among pizzas.

Flavor Architecture

Green Harissa Base

Green chilli (heat and vegetal notes)
Fresh coriander (herbaceous, citrus)
Spring onion (mild allium sweetness)
Garlic (pungent, aromatic)
Cream (richness, body)

The sauce achieves unapologetic spiciness while maintaining herbal complexity. It’s not just hot—it’s aromatic, fresh, and deeply savory.

Prawn Component

Fresh prawns (sweet, tender)
Proper cooking to maintain snap
Generous portion
Soaks up sauce while adding textural contrast

Pasta Element

Spaghetti (classic choice for clinging sauce)
Al dente texture
Neutral canvas for bold sauce
Twirl-able presentation

Texture Analysis

Cream sauce: Velvety, coating
Prawns: Firm snap, juicy interior
Pasta: Toothsome resistance
Herbs: Fresh, occasional crunch
Chilli: Heat sensation rather than texture

Eating Experience

Dining companions universally “mop plates clean” between pizza bites—the ultimate compliment. The dish commands attention even when sharing a table with Artichoke’s lauded pizzas and beef lasagna nuggets.

Why It Works

Bold flavors: No timid seasoning
Balance: Cream tempers chilli heat
Freshness: Herbs keep it lively
Familiar format: Pasta accessibility
Generous portions: Satisfying serving
Cross-cultural: Southeast Asian meets Italian

Pairing Notes

While at a pizza parlour, this pasta holds its own as a main course. Consider sharing with:

Beef lasagna nuggets ($16) – deep-fried, marinara
Any of Artichoke’s signature pizzas
Crisp white wine or light beer

Iced Salted Coffee – Best Coffee

Cafe: Bee Hoe Coffee
Location: 55 Joo Chiat Place
Price: $6
Hours: 8:30am-3pm (weekdays), 8:30am-4pm (weekends)

The Experience

This isn’t just coffee—it’s a Pavlovian trigger, a post-workout reward, an obsession cultivated through perfect execution. Located down a back alley in Joo Chiat, Bee Hoe Coffee has mastered the art of balance in liquid form.

Flavor Composition

Coffee Base

Strong brew (not overwhelmed by milk)
Robust coffee character
Proper espresso or concentrated coffee
Bold enough to stand up to dilution

Milk Component

Cold milk (not too much)
Creates creamy body
Balances coffee bitterness
Cooling effect

Salt Element ⭐ The game-changer—just enough salt to:

Tickle the tongue
Enhance coffee flavor (salt reduces bitterness)
Replenish electrolytes (post-workout benefit)
Create addictive quality
Add subtle complexity

Ice

Properly chilled
Dilutes gradually
Maintains temperature
Creates refreshing quality

The Balance Achievement

What sets Bee Hoe apart: consistency. Every single time, the ratios are perfect:

Salt never overpowers
Coffee remains prominent
Milk adds richness without heaviness
Temperature stays optimal
First sip matches the last

This consistency is harder than it appears. Salt is unforgiving—too little and it’s just iced latte; too much and it’s undrinkable.

The Science

Salt in coffee:

Reduces perceived bitterness
Enhances natural sweetness
Provides electrolyte replacement
Creates rounder mouthfeel
Adds mineral complexity

Why It’s Best Coffee 2025

Perfect execution: Nails it every time
Innovation: Simple but clever
Functionality: Post-workout recovery drink
Addictive quality: Creates obsessive following
Value: $6 for this experience is reasonable
Consistency: Reliable perfection

Specialty Categories

Best Tea: Roselle Tangerine Peel Zest

Brand: Luli Singapore
Location: Marina Square (02-184/185), Keppel South Central (kiosk)
Price: $5.90 (500ml), $6.90 (700ml)
Hours: 10am-10pm daily

Traditional Chinese Medicine Foundation

This red-hued beverage combines ingredients valued in TCM for:

Digestive aid
Spleen support
Throat soothing
Overall balance

Ingredient Analysis

Aged Tangerine Peel

Provides base bitterness and depth
Aged for complexity
TCM digestive properties
Citrus aromatics

Plum

Sweetness and tartness
Fruity notes
Balances bitterness

Roselle (Hibiscus)

Vibrant red color
Tart, cranberry-like flavor
Floral notes
Rich in antioxidants

Licorice Root

Natural sweetness
Harmonizing element in TCM
Smooth mouthfeel

Hawthorn

Tartness
Digestive benefits
Berry-like notes

Perfume Lemons (from Guangdong)

Strong, distinctive fragrance
Bright citrus notes
Seasonal (peak March-April)
Supply challenges require recipe adaptation

Flavor Profile

Primary: Tangy-sweet
Secondary: Floral, citrus
Finish: Slightly bitter, refreshing
Overall: Complex, balanced, not cloying

The Luli Brand Story

Origin: Nanjing, 2023
Concept: Modern beverages rooted in traditional Chinese ingredients
Scale: ~500 outlets in China
Singapore: First local franchise, August 2025
Challenge: Maintaining consistency year-round with seasonal ingredients

Why It Stands Out

In a market saturated with bubble tea and coffee, Luli offers:

Cultural authenticity: Real TCM ingredients
Health angle: Functional benefits
Unique flavor: Unlike anything else
Quality focus: Premium ingredients
Price point: Competitive at under $7

Best Frozen Dessert: Mondo

Location: 92A Amoy Street
Hours: 11:30am-10pm (Mon-Thu), 11:30am-midnight (Fri-Sat), Closed Sun
Price: $7 (single), $10 (double), $14 (triple)

The Anti-Hype Approach

Located in Telok Ayer near the perpetually buzzing Gelato Messina, Mondo represents a quieter confidence. No long queues, no social media frenzy—just exceptional ice cream that speaks for itself.

Flavor Philosophy

Owner En Chew doesn’t chase shock value. His approach:

Integration over gimmick: Bold flavors incorporated wisely
Balance: Sweet but not cloying
Texture: Smooth as silk
Quality: Premium ingredients
Variety: Ambitious without overwhelming

Notable Flavors

Blue Cheese & Candied Pear

Savory-sweet balance
Funky cheese mellowed by fruit
Candied pear provides textural interest
For adventurous palates

Roasted Pistachio

Classic executed perfectly
Nutty depth
Not artificially green
True pistachio flavor

Honey Lavender

Floral without being soapy
Honey sweetness balances lavender
Sophisticated flavor profile
Spring/summer appeal

Marsala Poached Figs

Wine-soaked fruit
Jammy fig flavor
Slight boozy note
Fall/winter appropriate

Banana Salted Caramel

Fruit meets confection
Salt enhances both elements
Smooth banana base
Caramel ribbons

Texture Analysis

Mouthfeel: Exceptionally smooth
Creaminess: Rich without being heavy
Body: Substantial but scoopable
Temperature: Served at optimal softness
Finish: Clean, not waxy

The Mondo Difference

Unlike its neighbor, Mondo offers:

No queue stress: In and out quickly
Variety: More flavor options rotating
Balance: Never over-the-top
Local ownership: Homegrown (name means “world” in Italian)
Sinful enough: Indulgent but not overwhelming

Service & Experience

Fast-moving line despite variety
Sampling encouraged
Knowledgeable staff
Quick scooping
Pleasant neighborhood vibe

Best SG60 Food: Milo Dinosaur Shio Pan

Brand: Tiong Bahru Bakery
Price: $4.50
Launched: August 1, 2025 (SG60 collection)
Status: Permanent menu item due to popularity

The Trend Meets Tradition

This creation brilliantly combines:

Shio pan trend: Japanese salted butter roll craze
Singaporean icon: Milo, the chocolate malt drink
National celebration: SG60 commemorative item

Component Breakdown

Shio Pan Base

Japanese-style milk bread
Soft, pillowy interior
Golden exterior
Slightly sweet dough
Enriched with butter

Milo Cream Filling

Rich, chocolate-malt flavor
Packed generously inside
Reminiscent of eating Milo powder directly
Creamy, not gritty
Intense Milo taste

Milo Powder Dusting

Visible on top
Adds texture
Intensifies chocolate-malt hit
Visual appeal (nostalgic brown coating)

Salt Element

Salted butter in dough
Balances cream sweetness
Enhances chocolate flavor
Prevents cloying richness

Flavor & Texture

Primary taste: Chocolate-malt (Milo!)
Texture: Soft, slightly chewy bread with creamy filling
Salt balance: Perfectly calibrated
Sweetness: Present but not excessive
Nostalgia: Childhood Milo memories activated

Why It Works

Cultural resonance: Milo is deeply Singaporean
Trend timing: Rode shio pan wave
Balance: Salt prevents sugar overload
Generosity: Cream truly packed in
Convenience: Handheld tea-time treat
Pairing: Meant to be eaten with… Milo drink, of course

The Perfect Pairing

Tiong Bahru Bakery intends this to be consumed with a hot or iced Milo, creating:

Total Milo immersion
Sweet + sweet balanced by salt
Liquid + solid satisfaction
Ultimate childhood throwback

Legacy Impact

Launched for SG60, its permanent menu placement proves:

Genuine customer demand
Successful innovation
Cultural appropriateness
Commercial viability
Trend longevity potential

Best Snack: Calbee Yuzu Kosho Chips

Brand: Calbee
Price: $5.20 (170g bag)
Collection: Asian Flavours limited edition
Available: FairPrice supermarkets

The Yuzu Kosho Component

Yuzu kosho is a fermented Japanese condiment made from:

Yuzu zest: Aromatic Japanese citrus
Chillies: Green or red, providing heat
Salt: Fermentation agent and seasoning

The result: bright, spicy, citrusy, funky complexity

Flavor Profile Analysis

Aromatic Layer

Yuzu citrus burst hits first
Perfumed, floral quality
Distinct from lemon or lime
Brightens the palate

Heat Layer

Clean, sharp chilli heat
Not overwhelming or lingering
Builds gradually
Doesn’t overpower citrus

Savory Foundation

Potato chip saltiness
Umami from fermentation
Satisfying savoriness

Texture

Classic Calbee crunch
Thin, crispy chips
Not too thick or greasy
Consistent snap

Why It’s Addictive

The combination creates a flavor loop:

Citrus aroma draws you in
Crunch provides satisfaction
Heat creates excitement
Savory notes ground the experience
Hand reaches for another chip

Comparison to Other Calbee Flavors

Unlike typical chip flavors:

Not one-note: Complex, nuanced
Not artificial: Tastes like real yuzu kosho
Not boring: Heat and citrus provide interest
Not greasy: Clean finish

Limited Edition Status

Part of Asian Flavours range means:

Scarcity: Won’t be around forever
Regional specificity: Celebrates Asian ingredients
Innovation: Pushes beyond basic flavors
Quality: Premium positioning

Serving Suggestions

Solo snacking: Entire bag disappears quickly
Beer pairing: Excellent with Japanese lager
Party snack: Conversation starter
Gift: For food-savvy friends

The Verdict

In a sea of trend-chasing snacks (tempeh chips, kunafa everything, pistachio overload), Calbee’s Yuzu Kosho stands apart through:

Genuine flavor complexity
Quality execution
Cultural authenticity
Addictive eating experience
Reasonable pricing

“Worth the calories” is the highest praise for any snack—and this earns it.

Special Recognition: Milo – Best Food Merch 2025

The Phenomenon

Milo’s 75th-anniversary merchandise strategy created unprecedented food-brand hysteria in Singapore, with social media flooded by videos of fans raiding supermarket shelves and carting away cartons of products.

The Merch Strategy Timeline

April 2025: Breakfast & Breaktime Plushies Launch

Coincided with Milo Singapore’s 75th anniversary and SG60
Initial collectible plushies
Triggered massive buying frenzy
Social media explosion
Supermarket shelf raids captured on video

July-August 2025: Adidas Collaboration Fuelling Goodness Collection

Three exclusive T-shirt designs ($59 each)
Featured Singlish phrases
Cute Milo-themed motifs
Streetwear credibility
Sold out rapidly

August 2025: Second Plushie Drop

Continued momentum from April launch
New designs
Maintained collector interest
Burger King partnership announcement

November 2025: Burger King Collaboration

Third collectible plushie wave
Fast-food chain partnership
Purchase-with-meal format
Extended reach beyond supermarkets
Sustained year-long hype

October 2025: Milo Cup Clips Return

Blind box format
Exclusive to Kopitiam Kopi Kiosks
Added another collectible category
Tapped into blind box trend
Nostalgia factor

Why It Worked

Strategic Brilliance

Nostalgia Mining: Milo is deeply embedded in Singaporean childhood
Scarcity Tactics: Limited editions, drops, exclusives
Multiple Categories: Plushies, apparel, accessories
Partnership Strategy: Adidas (cool), Burger King (accessible), Kopitiam (local)
Social Proof: User-generated content drove virality
Year-Long Cadence: Regular drops maintained momentum

The Viral Marketing Loop

Cute plushies released
↓
Fans post haul videos
↓
FOMO spreads
↓
Others rush to buy
↓
Shelves empty
↓
More social media posts
↓
Even bigger next drop

Cultural Resonance

Milo succeeded because it represents:

Childhood memories: School canteen staple
National identity: Uniquely Singaporean relationship
Multi-generational appeal: Parents and kids both love Milo
SG60 timing: Perfect national celebration moment
Quality product: People actually drink Milo

Impact on F&B Industry

The Milo Effect spawned copycat merch from:

Coffee chains
Bubble tea brands
Restaurant groups
Food courts
Beverage companies

Everyone wanted their own viral plushie moment, hoping to replicate Milo’s success.

Features & Aspects

Collectibility Factors

Multiple designs per drop
Blind box mystery (Cup Clips)
Collaboration exclusivity
Limited availability
Set completion psychology

Design Appeal

Undeniably cute
Instagram-worthy
Functional (plushies, wearable shirts)
Quality manufacturing
Brand-consistent aesthetic

Accessibility Strategy

Supermarkets (mass market)
Fast food (convenient)
Kopi kiosks (local touch)
Adidas stores (premium)
Multiple price points

The Fashion Crossover

The Adidas collaboration elevated Milo from nostalgia brand to streetwear statement:

Fit checks: Fashion-conscious Gen Z posting outfits
Plushie flexing: Displaying collections
Cultural cache: Wearing Singaporean pride
Limited drop model: Sneakerhead tactics applied to F&B

Consumer Behavior Insights

What the frenzy revealed:

Singaporeans love collectibles
Nostalgia drives purchases
Social media amplifies demand
Scarcity creates urgency
Food brands can be fashion
Local pride is powerful

The Numbers

While exact sales figures aren’t public, indicators include:

Viral videos showing empty shelves
Multiple restocks required
Secondary market (resale) emergence
Year-long sustained interest
Mainstream media coverage

Most Epic Queue: Scarpetta

Location: 47 Amoy Street
Hours: 11:30am-2:30pm (Tue-Sat), 6-10:30pm (Tue-Wed), 6-11pm (Thu), 6-11:30pm (Fri-Sat), Closed Sun-Mon
Price Range: $ (Pasta $19-$28)

The Queue Phenomenon

By The Numbers

28 seats in restaurant
30+ people in typical weekday evening queue
80+ customers recorded at 6pm on busy days
Up to 2 hours weekend wait time
10 months sustained since February opening
No reservations accepted

The Democratic Dining Philosophy

Owner Aaron Yeunh’s no-reservation policy serves multiple purposes:

Operational Benefits

High table turnover rate
Enables competitive pricing ($28 cap)
Fair access (first-come-first-served)
No booking system to manage
Reduces no-shows

Customer Psychology

Queue visibility drives FOMO
Waiting creates perceived value
Democratic access appeals to Singaporeans
Casual, walk-in vibe

Menu & Pricing Strategy

The key to Scarpetta’s queue success: exceptional value

Standout Dishes

Cacio e Pepe with Crispy Guanciale – $22

Roman classic executed perfectly
Pasta texture: Delightfully chewy, proper al dente
Cheese sauce: Pecorino Romano, silky emulsion
Black pepper: Freshly cracked, generous
Guanciale: Crispy pork jowl, salty-sweet crunch
Technique: Pasta water creates creamy sauce without cream
Temperature: Served properly hot
Portion: Satisfying without being excessive

All’Assassina – $19

“Assassin’s pasta” – Bari specialty
Cooking method: Pasta cooked in tomato sauce, not water
Texture: Crispy bottom, tender top
Flavor: Concentrated tomato, caramelized edges
Heat level: Fiery, lives up to name
Innovation: Rare to find in Singapore
Value: Under $20 for specialty technique

Other Menu Items

Various regional Italian pastas
Seasonal specials
All priced $19-$28
Wallet-friendly for quality level

What Makes It Queue-Worthy?

Quality Factors

Pasta mastery: Proper technique, real Italian methods
Ingredient quality: Despite prices, no corner-cutting
Consistency: Returns maintain first-visit quality
Portion value: Filling meals, not stingy servings
Rare preparations: Dishes not found elsewhere

Experience Factors

No reservation stress: Just show up
Casual vibe: Neighborhood restaurant feel
Young energy: Appeals to pasta-loving crowd
Location: Amoy Street F&B cluster
Instagram factor: Queue itself becomes content

Queue Management & Reality

The Wait Experience

Queue forms along Amoy Street
Visibility attracts more diners (free advertising)
Mix of office workers, tourists, date-nighters
Some give up, most persist
Weather factor: challenging during rain

Peak Times

Weekday dinners: 7-8pm (30+ queue)
Weekend dinners: 6-9pm (up to 2-hour wait)
Lunch: Shorter waits
Off-peak: Still busy but manageable

Customer Calculations Is 2 hours worth it for $22 pasta?

Quality comparable to $35-40 elsewhere
Technique rarely executed well in Singapore
“Experience” factor: being part of the buzz
Social media bragging rights
Genuine food quality justifies wait for many

The Singapore Queue Culture Context

Singaporeans will queue for:

International brand debuts (Yo-Chi, Messina)
Limited editions (sneakers, collectibles)
Perceived value (worth the wait)
Social validation (everyone’s doing it)
Quality food at good prices

Scarpetta ticks multiple boxes, explaining its sustained queue 10 months in—rare in Singapore’s fickle dining scene.

Comparison to Other 2025 Queues

Scarpetta vs. Others

Gelato Messina: International brand hype
Yo-Chi: Australian froyo novelty
Udon Shin: Tokyo specialty debut (November)
Scarpetta: LOCAL, sustained, value-driven

The fact that a Singaporean pasta bar generates international-brand-level queues speaks volumes.

Delivery & Takeaway Options Guide

Restaurant Delivery Availability

Encore by Rhubarb

❌ No delivery/takeaway
Dine-in only experience
Fine-dining format not delivery-suitable

Loca Niru

❌ No delivery/takeaway
Tasting menu format
Experience-focused dining

Revolution Wine Bistro

⚠️ Limited takeaway options
Pasta dishes available for pickup
Wine retail available
Call ahead: Check availability

The Weirdoughs

✅ Takeaway available
Bread loaves, pastries
Pre-orders recommended for specific items
Instagram DM for orders: @theweirdoughs.sg

Ten Ten Otoko

✅ Takeaway available
All donburi items
Soup included in takeaway
Call ahead: 9862-7740
Located in coffeeshop (easy pickup)

Choon Hoy Parlor

✅ Likely takeaway available
Call to confirm: Check website
Chye Ber travels reasonably well
Rice dishes suitable for takeaway

Artichoke

✅ Takeaway available
Pizza and pasta
WhatsApp orders: 9650-2290
Pasta quality may diminish
Pizza holds up well

Scarpetta

⚠️ Check availability
Queue primarily for dine-in
May offer limited takeaway during off-peak
Quality best experienced fresh

Mondo

✅ Takeaway available
Ice cream by the scoop
Pints available for home
Best consumed immediately
Dry ice for transport (ask staff)

Bee Hoe Coffee

✅ Takeaway available
Iced Salted Coffee travels well
Order at counter
Nearby parking limited

Luli Singapore

✅ Takeaway available
All drinks
No delivery currently
Walk-in at Marina Square or Keppel South Central

Delivery Platform Availability

GrabFood

Artichoke: Available
Tiong Bahru Bakery: Available (multiple outlets)
Ten Ten Otoko: Check app
Basement at Tangs: Select vendors

Foodpanda

Similar coverage to Grab
Check individual restaurants
Delivery fees vary by location

Deliveroo

Limited restaurant coverage
Check app for availability
Premium restaurants rarely on platform

Takeaway Tips for Optimal Quality

Pasta Dishes

Consume within 30 minutes
Pasta continues cooking in sauce
Request sauce on side if possible
Reheat gently if necessary

Donburi/Rice Bowls

Travels relatively well
Keep soup/sauces separate
Consume within 1 hour
Rice texture changes with cooling

Bread & Pastries

Best same-day
Reheat croissants: 160°C oven, 5 minutes
Store in paper bag, not plastic
Freeze if keeping longer than 1 day

Ice Cream

Insulated bag essential
Transport time under 30 minutes
Dry ice for longer journeys
Consume immediately upon arrival

Coffee/Tea

Ice drinks travel better than hot
Consume within 1 hour
Separation normal (mix before drinking)
Avoid over-icing (dilution)

Best Delivery-Friendly Options from 2025 Winners

Ten Ten Otoko: Donburi holds up excellently
The Weirdoughs: Bread and pastries travel well
Artichoke: Pizza better than pasta for delivery
Tiong Bahru Bakery: Milo Shio Pan good for takeaway
Bee Hoe Coffee: Iced drinks suitable for short trips

Pre-Order & Advance Booking

For Popular Items:

The Weirdoughs: Instagram DM for bread loaves
Tiong Bahru Bakery: Early visit for Milo Shio Pan
Ten Ten Otoko: Call ahead during peak lunch/dinner
Mondo: Walk-in typically fine, but check ahead for pints

Practical Dining Guide

Price Range Breakdown

Budget ($) – Under $15 per person

Ten Ten Otoko
Basement at Tangs (Hawkers’ Street)
The Weirdoughs (light bites)
Bee Hoe Coffee
Luli Singapore
Calbee chips (retail)

Mid-Range ($) – $15-$50 per person

Revolution Wine Bistro (lunch)
Artichoke
Scarpetta
Choon Hoy Parlor
Tiong Bahru Bakery
Mondo

Upscale ($$) – $50-$100 per person

Encore by Rhubarb
Revolution Wine Bistro (dinner tasting)

Fine Dining ($$) – $100+ per person

Loca Niru

Best for Different Occasions

Solo Dining

Ten Ten Otoko: Counter seating, quick
Bee Hoe Coffee: Takeaway
The Weirdoughs: Casual solo-friendly
Basement at Tangs: Food hall flexibility

Date Night

Encore by Rhubarb: Romantic, intimate
Loca Niru: Impress without stuffiness
Revolution Wine Bistro: Wine-focused
Mondo: Post-dinner dessert stroll

Group Dining

Artichoke: Sharing pizzas and pasta
Choon Hoy Parlor: Communal Chinese dishes
Revolution Wine Bistro: Wine exploration
Basement at Tangs: Varied preferences accommodated

Family Meals

Ten Ten Otoko: Kid-friendly, affordable
Choon Hoy Parlor: Familiar Chinese flavors
Tiong Bahru Bakery: All ages
Scarpetta: If willing to queue with kids

Quick Bites

The Weirdoughs: Grab-and-go
Bee Hoe Coffee: Fast service
Basement at Tangs: Multiple quick options
Mondo: Ice cream stop

Special Celebrations

Loca Niru: Milestone occasions
Encore by Rhubarb: Birthdays, anniversaries
Revolution Wine Bistro (dinner): Celebrations without stuffiness

Reservation Requirements

Must Reserve

Loca Niru: Essential (6592-5815)
Encore by Rhubarb: Recommended (website)
Revolution Wine Bistro: Advisable for dinner

No Reservations

Scarpetta: Walk-in only (expect queue)
Ten Ten Otoko: First-come-first-served
The Weirdoughs: Walk-in
Bee Hoe Coffee: Walk-in
Mondo: Walk-in
Basement at Tangs: Walk-in

Flexible

Artichoke: WhatsApp ahead (9650-2290)
Choon Hoy Parlor: Walk-in usually fine

Dietary Accommodations

Vegetarian Options

Revolution Wine Bistro: Some pasta
Artichoke: Pizza options
The Weirdoughs: Pastries, some sandwiches
Choon Hoy Parlor: Chinese vegetable dishes
Luli: Herbal tea drinks

Limited Options/Call Ahead:

Encore by Rhubarb
Loca Niru
Ten Ten Otoko (Japanese rice bowls)
Scarpetta (pasta-focused)

Vegan

Challenging at most venues
The Weirdoughs: Select breads
Luli: Drinks suitable
Call ahead for other venues

Halal

Basement at Tangs: Springleaf Prata Place (halal-certified)
Most other featured venues: Not halal-certified
Always verify current status

Allergies

Inform restaurants upon booking/ordering
Fine dining (Loca Niru, Encore): Well-equipped to accommodate
Casual venues: More limited flexibility
Bread/pastries: Check for nut cross-contamination

Peak Hours to Avoid

Weekday Lunch (12-2pm)

Revolution Wine Bistro: Office crowd
Ten Ten Otoko: Lucky Plaza lunch rush
Basement at Tangs: Peak foot traffic
Choon Hoy Parlor: Busy

Weekday Dinner (7-9pm)

Scarpetta: Longest queues
Artichoke: Busiest period
Encore by Rhubarb: Peak service

Weekend Brunch/Lunch

The Weirdoughs: Weekend 8am-12pm rush
Tiong Bahru Bakery: Morning peak
Basement at Tangs: All-day crowds

Best Times

Early lunch (11:30am opening)
Late lunch (2-3pm)
Early dinner (6-6:30pm opening)
Weekday afternoons (cafes)

Final Recommendations by Profile

For the Value Hunter

Ten Ten Otoko: Restaurant quality, hawker prices
Scarpetta: If willing to queue
Revolution Wine Bistro lunch: Chef-driven under $25
Basement at Tangs: Variety, affordability

For the Food Enthusiast

Loca Niru: Cutting-edge technique
Encore by Rhubarb: Master-class execution
Artichoke: Bjorn Shen’s creativity
Choon Hoy Parlor: Authentic heritage cooking

For the Trend Seeker

Scarpetta: The queue everyone talks about
Milo merch: Collectibles before they’re gone
Luli Singapore: TCM beverage trend
Tiong Bahru Bakery: Shio pan phenomenon

For the Neighborhood Regular

The Weirdoughs: Quality daily bread
Bee Hoe Coffee: Perfect morning routine
Revolution Wine Bistro: Local wine spot
Mondo: Reliable ice cream fix

For the Special Occasion

Loca Niru: Impress foodie friends
Encore by Rhubarb: Celebrate without breaking bank
Revolution Wine Bistro (dinner): Wine-paired tasting

For the Adventurous Eater

Choon Hoy Parlor: Forgotten dishes revived
Loca Niru: Nonya-French fusion
Calbee Yuzu Kosho: Unique snack flavors
Luli: Traditional Chinese medicine drinks