Singapore’s New Eateries 2025

by | Dec 30, 2025 | Uncategorized | 0 comments

Executive Summary

2025 has been a landmark year for Singapore’s dining scene, marked by exciting international debuts, Michelin recognition for local gems, and innovative fusion concepts. This comprehensive review analyzes the year’s most notable openings, from hawker stalls to high-end establishments, examining their ambience, signature dishes, culinary techniques, and accessibility.

Featured Eateries Analysis

1. Liu San Jie Mee Hoon Kueh

Location: Toa Payoh Industrial Area
Cuisine: Chinese Noodles
Price Range: $6-$7.30

Ambience & Setting Tucked inside a modest coffeeshop in Toa Payoh’s industrial neighborhood, Liu San Jie exemplifies the “hidden gem” concept. The no-frills hawker setting focuses entirely on the food, with simple plastic stools and basic tables creating an authentic local dining experience.

Signature Dishes

  • Soup Signature Mee Hoon Kueh ($6): Hand-torn flour noodles in umami broth
  • Dry Mee Hoon Kueh with Hakka Fried Pork Belly ($7.30): Features crispy nanru pork belly

Cooking Technique Analysis The hand-tearing technique creates irregular, chewy noodle pieces with varying thickness, allowing for diverse textures in each bite. The noodles maintain their al dente quality even when submerged in broth, suggesting proper gluten development and careful cooking timing. The nanru (fermented red beancurd) pork belly undergoes a double-cooking process: first braised until tender, then deep-fried for a crackling exterior.

Recipe Insight: Hand-Torn Noodles The traditional mee hoon kueh method involves:

  1. Mixing wheat flour with water and salt to form elastic dough
  2. Resting the dough for 30+ minutes for gluten development
  3. Hand-tearing irregular pieces directly into boiling broth
  4. Cooking until noodles float and achieve desired chewiness

Delivery Options: Likely available through major platforms given popularity
Best For: Authentic hawker experience, noodle enthusiasts, budget diners

2. Pizza Studio Tamaki (PST)

Location: Tanjong Pagar
Cuisine: Neapolitan Pizza
Price Range: $29-$30++

Ambience & Setting A sophisticated yet approachable pizzeria that honors its Japanese-Italian heritage. The space likely features an open kitchen with a wood-fired oven as the centerpiece, allowing diners to witness the craft firsthand. Expect modern minimalist decor with warm lighting and a contemporary soundtrack.

Signature Dishes

  • Tamaki Pizza ($29++): Signature wood-fired pizza with intense char
  • Arrabbiata ($30++): Spicy option with nduja, chili flakes, and Japanese garlic

Cooking Technique Analysis The wood-fired cooking method achieves temperatures of 800-900°F, creating the signature leopard-spotted crust in just 60-90 seconds. Chef Ryosuke Tanahara’s technique emphasizes pronounced char for complex, smoky flavors—more aggressive than typical Neapolitan styles. The high heat creates a crispy exterior while maintaining a chewy, airy interior crumb structure.

Recipe Insight: Neapolitan Dough Traditional Neapolitan pizza dough requires:

  • High-protein flour (12-13%)
  • 60-65% hydration ratio
  • Minimal yeast for slow fermentation (24-72 hours)
  • Sea salt at 2-3% of flour weight
  • Cold fermentation for flavor development

Delivery Options: Likely limited due to pizza quality degradation
Reservation: Essential due to month-long waitlists
Best For: Special occasions, pizza aficionados, date nights

3. Kitchenman Nasi Lemak

Location: Bendemeer (CT Hub)
Cuisine: Malaysian
Price Range: $13.80
Recognition: Michelin Bib Gourmand 2025

Ambience & Setting Located in CT Hub, this stall operates in a food court environment with communal seating. The Michelin recognition has elevated its profile, though it maintains casual, accessible dining.

Signature Dish: Nasi Lemak Ayam Goreng Berempah Leg ($13.80) Components include:

  • Fluffy coconut rice
  • Crispy fried chicken leg with spice marinade
  • Ikan bilis (anchovies)
  • Roasted peanuts
  • Fresh cucumber
  • Sunny-side-up egg
  • Sambal belachan

Cooking Technique Analysis The coconut rice achieves its signature creaminess through cooking rice with coconut milk and pandan leaves. The fried chicken’s golden, crackling skin suggests a double-frying technique: first at lower temperature to cook through, then at high heat for maximum crispiness. The meat’s succulence indicates proper brining or marination time.

Recipe Insight: Coconut Rice (Nasi Lemak)

  1. Rinse jasmine rice until water runs clear
  2. Combine rice with coconut milk, water (1:1.5 ratio), pandan leaves, ginger, and salt
  3. Cook in rice cooker or pot until fluffy
  4. Let steam for 10 minutes before serving

Delivery Options: Available on major platforms
Best For: Malaysian food lovers, Michelin hunters, lunch crowds

4. Cheeky Signature’s

Location: Multiple outlets (Sim Lim Square, MacPherson Mall)
Cuisine: Chinese Noodles/Soup
Price Range: $8.80-$11.90

Ambience & Setting Modern kopitiam-style setup with clean, bright interiors. The multiple outlets indicate successful standardization of recipes and operations.

Signature Dish: Cheeky Signature ($11.90) A bee hoon soup loaded with:

  • Meatballs
  • Minced pork
  • Cabbage
  • Lala (clams)
  • Unique wok hei-infused broth

Cooking Technique Analysis The distinctive wok hei aroma in the soup suggests flash-frying aromatics and ingredients in an extremely hot wok before adding stock—an unconventional technique for soup dishes. The broth combines pork bone stock with peppery notes, requiring hours of simmering for depth. The lala adds natural brininess and umami.

Recipe Insight: Wok Hei Technique Achieving wok hei requires:

  • Carbon steel wok heated until smoking (500°F+)
  • Quick tossing and flipping movements
  • Adding ingredients in proper sequence (aromatics first)
  • Constant motion to prevent burning
  • Gas flame that can “lick” the sides of the wok

New Menu Items

  • Sliced Fish with Minced Meat ($8.80) with kway teow
  • Dry Mee Pok with chili and pork lard

Delivery Options: Available through multiple platforms
Best For: Comfort food seekers, noodle soup enthusiasts

5. Onori

Location: Amoy Street, CBD
Cuisine: Japanese Handrolls
Price Range: $3.58-$6.50 per piece, sets from $11.90

Ambience & Setting A compact kiosk in the bustling CBD area of Far East Square. The minimalist Japanese aesthetic with visible preparation counter allows customers to watch their handrolls being made fresh. Expect quick service and takeaway-focused operations, though some standing/counter seating may be available.

Signature Dish: Snow Crab & Negitoro ($6.50) Components:

  • Shio koji negitoro (fermented fatty tuna)
  • Shredded snow crab
  • Cucumber slices
  • Sake lees
  • Yuzu marmalade

Cooking Technique Analysis The use of shio koji (fermented rice malt) as a marinade for the tuna demonstrates advanced Japanese fermentation techniques. Shio koji contains enzymes that break down proteins, tenderizing the fish while adding umami depth. The yuzu marmalade provides acidic brightness to cut through the rich seafood. Fresh nori is crucial—it must be crispy when assembled and should be consumed quickly before it softens.

Recipe Insight: Shio Koji Marinade

  1. Mix shio koji with fatty tuna at 10% ratio by weight
  2. Marinate for 30 minutes to 2 hours (not longer or texture becomes mushy)
  3. Pat dry before using
  4. The fermentation adds natural glutamates for umami

Value Proposition At $3.58+ per piece for basic options and $6.50 for premium, Onori offers competitive pricing for CBD location with quality ingredients like uni and snow crab.

Delivery Options: Challenging for handrolls as nori softens quickly; best consumed fresh
Best For: Quick lunch, Japanese food lovers, office workers

6. Artichoke

Location: New Bahru
Cuisine: Contemporary Pizza/Western
Price Range: $24-$32++

Ambience & Setting Chef Bjorn Shen’s retro pizzeria reboot brings playful nostalgia to New Bahru. Expect vibrant decor with vintage Americana influences, possibly featuring checkerboard patterns, neon signs, and a casual-cool atmosphere. The open kitchen maintains the theatrical element of watching pizza-making.

Signature Dish: Tropic Thunder Round ($32++) An inventive pizza featuring:

  • Crispy pizza base (non-Neapolitan style)
  • Parma ham
  • Fresh jackfruit
  • Ginger flower (torch ginger/bunga kantan)
  • Burrata cheese
  • Grated Pecorino
  • Mint leaves
  • Honey drizzle

Cooking Technique Analysis Moving away from trending Neapolitan styles, Artichoke focuses on crispier, thinner bases cooked at slightly lower temperatures for even browning. The jackfruit-ginger flower combination shows local ingredient innovation—jackfruit’s subtle sweetness and meaty texture pairs with torch ginger’s aromatic, slightly citrusy notes. Honey drizzle adds final sweetness to balance savory elements.

Side Recommendation: Super Crunchy Fried Chicken ($24++) Paired with Chinatown spice and fried peanuts, showing continued fusion of Western techniques with local flavors.

Recipe Insight: Crispy Pizza Base For thin, crispy pizza:

  • Lower hydration dough (55-58%)
  • Longer fermentation for flavor
  • Rolling thinner than Neapolitan style
  • Baking at 450-500°F vs. 900°F
  • Possibly using pizza stone or steel for crispier bottom

Delivery Options: Available but pizza quality may vary
Best For: Creative food enthusiasts, group dining, chef’s vision explorers

7. Tsukimi Hamburg x Kichi Kichi Omurice

Location: Multiple Tsukimi Hamburg outlets
Cuisine: Japanese
Price Range: $16.80++

Ambience & Setting Tsukimi Hamburg restaurants offer casual Japanese dining with counter seating where chefs prepare dishes in front of diners. The addition of Kichi Kichi’s famous omurice brings theatrical tableside preparation—the chef slices open the crepe-like omelet, allowing it to cascade over rice in signature style.

Signature Dish: Kichi Kichi Hamburg Omurice ($16.80++)

  • Demi-glace Japanese fried rice base
  • Silky French-style omelet
  • Hamburg steak topping

Cooking Technique Analysis The Kichi Kichi omurice technique requires exceptional skill:

  1. Eggs are beaten until extremely smooth and homogeneous
  2. Cooked in a non-stick pan with constant stirring (similar to scrambled eggs)
  3. Formed into an oval shape while still very loose and creamy
  4. Sliced at the table, where residual heat continues cooking

The key is controlling temperature to keep eggs at the baveuse (creamy, barely set) stage. The demi-glace adds rich, savory depth while complementing the mild, buttery eggs.

Recipe Insight: Omurice Technique For home cooks attempting this:

  • Use 3 eggs per serving, beaten thoroughly
  • Medium-low heat with constant stirring
  • Add small amount of cream for extra silkiness
  • Shape quickly while eggs are still 80% cooked
  • Practice is essential for presentation

Value Analysis At under $20++, this brings a famously difficult technique and Tokyo’s viral dish to Singapore at accessible pricing.

Delivery Options: Available but theatrical presentation lost
Best For: Instagram-worthy meals, omurice enthusiasts, accessible luxury

8. MODU

Location: Orchard (Mandarin Gallery)
Cuisine: Korean Specialty (Samgyetang)
Price Range: $35-$37++

Ambience & Setting Singapore’s first samgyetang specialty restaurant features traditional hanok-style interiors with wooden elements, warm lighting, and authentic Korean aesthetics. The Orchard location in Mandarin Gallery suggests upscale positioning while remaining accessible.

Signature Dishes

  • Collagen Herbal ($35++): Traditional ginseng chicken soup
  • Hangover ($37++): Spicy version with secret sauce

Dish Components Each whole chicken is stuffed with:

  • Glutinous rice
  • Korean dates (jujube)
  • Garlic cloves
  • Ginseng root
  • Pine nuts
  • Chestnuts
  • Leeks and chives

Cooking Technique Analysis Samgyetang requires gentle simmering for 1-2 hours to extract collagen from the young chicken (typically 4-5 weeks old). The glutinous rice inside absorbs the broth and chicken juices, becoming soft and porridge-like. Ginseng and herbal ingredients infuse throughout cooking, creating medicinal properties alongside flavor.

The Hangover version adds gochugaru (Korean chili flakes) and fermented chili paste, creating a spicy broth that maintains the herbal complexity while adding heat.

Recipe Insight: Samgyetang at Home

  1. Clean whole young chicken (Cornish hen works as substitute)
  2. Stuff cavity with soaked glutinous rice, 4-5 garlic cloves, dates, ginseng
  3. Secure with kitchen twine or toothpicks
  4. Place in pot with water, add green onions, more garlic
  5. Bring to boil, reduce to gentle simmer for 90 minutes
  6. Season with salt and pepper at table

Health Benefits Traditional Korean medicine considers samgyetang excellent for:

  • Summer heat recovery
  • Energy restoration
  • Immune system support
  • Skin health (collagen)

Delivery Options: Available; soup travels well in sealed containers
Best For: Comfort food, health-conscious diners, Korean cuisine enthusiasts

9. Fortuna Terrazza

Location: Tanjong Pagar (Craig Road)
Cuisine: Italian Brunch/Cafe
Price Range: $26++

Ambience & Setting A vibrant, fun-focused Italian brunch concept from the team behind Fortuna Singapore. Expect colorful, energetic decor with an emphasis on Instagram-worthy presentation without being overly flashy. The atmosphere balances sophistication with playfulness—think bold colors, contemporary Italian design, and lively music.

Signature Dish: Buongiorno Toast ($26++)

  • Thick sourdough slice
  • Folded eggs
  • Aromatic truffle mayonnaise
  • Thick-cut maple-glazed bacon

Cooking Technique Analysis The folded egg technique creates layers of soft, pillowy egg curds—likely cooked low and slow, then folded multiple times like a French omelet. The truffle mayonnaise adds luxury with earthy notes. The bacon undergoes a two-step process: first baked or pan-fried, then glazed with maple syrup and caramelized, creating sweet-savory contrast.

Sweet and Savory Options The menu spans both categories, showing Italian cafe versatility beyond typical brunch offerings.

Recipe Insight: Folded Eggs

  1. Beat eggs with small amount of cream and salt
  2. Heat non-stick pan with butter on medium-low
  3. Pour eggs and let them begin to set
  4. Using spatula, gently fold edges toward center
  5. Continue folding every 30 seconds until softly set
  6. Remove while still slightly wet for creamy texture

Delivery Options: Limited for optimal freshness
Best For: Weekend brunch, Italian food lovers, social dining

10. Kikanbo

Location: VivoCity
Cuisine: Japanese Ramen
Price Range: $17.90-$22.90

Ambience & Setting Tokyo’s famous spicy ramen chain brings its energetic atmosphere to Singapore. Expect counter seating with view of kitchen operations, red and black color schemes, and efficient service typical of Japanese ramen shops. The spice level customization system (separate scales for “kara” heat and “shibi” numbing) adds interactive element.

Signature Dish: Niku-Niku Karashibi Miso Ramen ($22.90)

  • Rich miso broth with intense flavor
  • Two huge slabs of pork belly
  • Springy thick noodles
  • Grilled corn
  • Adjustable spice levels

Cooking Technique Analysis The miso broth achieves exceptional richness through:

  1. Long-simmered pork bone base (tonkotsu style)
  2. Red miso paste adds fermented depth and saltiness
  3. Chili oil provides heat
  4. Sichuan peppercorns create numbing sensation

The pork belly’s butteriness suggests chashu preparation: braised in soy sauce, sake, sugar, and aromatics for several hours until fat renders and meat becomes melt-in-mouth tender.

Alternative: Pakuchi Karashibi Miso Ramen ($17.90) Features heap of fresh coriander for those who love the herb’s bright, citrusy notes.

Recipe Insight: Miso Ramen Broth Base

  1. Simmer pork bones for 8-12 hours for tonkotsu base
  2. Separately prepare tare (seasoning): mix red miso, soy sauce, sake, garlic
  3. Prepare spicy oil: heat neutral oil with chili flakes and Sichuan peppercorns
  4. Combine at serving: broth + tare + spicy oil + toppings

Spice Level System

  • Kara (辛): Chili pepper heat
  • Shibi (痺): Sichuan peppercorn numbing
  • Each rated 0-10 for customization

Delivery Options: Available through major platforms
Best For: Spice lovers, ramen enthusiasts, group dining

11. Udon Shin

Location: Takashimaya Orchard
Cuisine: Japanese Udon
Price Range: $24++

Ambience & Setting Tokyo’s famous handmade udon specialist brings three-hour-queue reputation to Singapore’s premier shopping district. The restaurant likely features an open kitchen where diners can watch udon being hand-cut and prepared. Clean, modern Japanese aesthetic with focus on craftsmanship.

Signature Dish: Carbonara Udon ($24++) An innovative fusion featuring:

  • Thick handmade udon noodles
  • Parmesan cheese sauce
  • Egg yolk
  • Dashi base
  • Titanic bacon tempura

Cooking Technique Analysis This dish brilliantly fuses Italian and Japanese techniques:

  • Udon: Hand-kneaded wheat flour dough, rested, rolled, and hand-cut for thick, chewy texture
  • Sauce: Traditional carbonara (egg, parmesan, pasta water) is modified with dashi for umami depth
  • Bacon Tempura: Light, crispy tempura batter contrasts with fatty bacon—cooked at precise 170-180°C

The challenge is maintaining proper emulsion between egg, cheese, and dashi without scrambling, requiring careful temperature control.

Recipe Insight: Handmade Udon

  1. Mix wheat flour with salted water (3:1 ratio)
  2. Knead until smooth, rest 2+ hours
  3. Roll to 3-4mm thickness
  4. Fold and cut into 3-4mm width strips
  5. Cook in boiling water 12-15 minutes
  6. Shock in ice water for firmness

Other Offerings Traditional options available for purists alongside innovative creations.

Delivery Options: Limited; fresh udon best consumed immediately
Best For: Udon lovers, fusion cuisine fans, quality-seekers willing to pay premium

12. Bac Viet

Location: Bedok
Cuisine: Vietnamese
Price Range: $10.90-$14.90

Ambience & Setting An authentic Vietnamese neighborhood eatery with 4.9-star rating, likely featuring simple, clean decor with Vietnamese cultural elements. The Bedok location suggests local crowd and genuine, unpretentious dining focused entirely on food quality.

Signature Dish: Banh Da Cua ($14.90) A specialty from Hai Phong featuring:

  • Red rice noodles (banh da)
  • Crab-forward broth
  • Large tiger prawns
  • Pork wrapped in lalot (piper lolot) leaves
  • Tomatoes
  • Fried tofu
  • Fresh herbs

Cooking Technique Analysis This dish showcases Northern Vietnamese technique:

  • Broth: Made from crab shells and bodies, simmered with tomatoes for sweet-savory depth, slightly tangy
  • Red rice noodles: Made from fermented rice with annatto seeds for earthy color and flavor
  • Lalot-wrapped pork: Aromatic leaves add peppery, slightly bitter notes; grilled or steamed
  • Assembly: Built in layers for textural variety

Alternative: Bun Cha ($10.90) Hanoi’s famous dish:

  • Grilled pork patties and belly slices
  • Light fish sauce broth with pickled vegetables
  • Rice vermicelli served separately for dipping

Recipe Insight: Vietnamese Crab Broth

  1. Sauté aromatics (shallots, garlic) in oil
  2. Add crab bodies/shells, tomatoes
  3. Pour in water, simmer 45 minutes
  4. Strain and season with fish sauce, sugar, salt
  5. Add splash of rice vinegar for balance

Delivery Options: Available; travels well in separated containers
Best For: Vietnamese cuisine explorers, authentic regional dishes, value-conscious diners

Dessert & Bakery Highlights

Soft Spot (Bangkok Import)

Location: Fowlie Road
Price Range: $9.40-$14

Concept: Viral Thai acai and froyo cafe with zero added sugar, relying on natural fruit sweetness. The lighter texture appeals to health-conscious dessert lovers.

Signature: Softspot for Cookies

  • Biscoff Greek yogurt base or acai
  • Biscoff butter drizzle
  • Biscoff and Digestive cookie crumbs
  • Fresh strawberries
  • Granola

Delivery: Available through platforms

Paparch (Homegrown Brand)

Location: Arab Street
Price Range: $8.80-$9.80

Specialty: Burnt Basque cheesecakes that gained fame during COVID-19 circuit breaker. The charred top and molten center create dramatic presentation and rich flavor.

Flavors:

  • Original ($8.80)
  • Ondeh Ondeh with gula melaka lava core ($9.80)
  • Miso Caramel ($9.80)

Technique: High-temperature baking creates characteristic burnt exterior while center remains creamy, almost liquid.

Delivery: Available

Pierre Hermé (Flagship)

Location: Resorts World Sentosa
Price Range: $9 for items

Ambience: World’s largest flagship for the legendary pastry chef, featuring extensive dine-in menu beyond typical patisserie offerings.

Signatures:

  • 19 macaron flavors always available
  • Tarte Infiniment Vanille ($9): Multiple layers of vanilla in different forms
  • “Bubble tea” ($9): Premium versions with flavors like Ispahan, Matcha Cappuccino

Technique: Hermé’s macarons use Italian meringue method for stability and precise texture.

Best For: Special occasions, gifts, serious pastry appreciation

Pawa Bakery

Location: Raffles Place, The Star Vista
Price Range: $2.30-$3.80

Specialty: Shio pan (salt bread) ranked #1 in category

Signature: Plain Shio Pan ($2.30)

  • Golden-brown butter bottom
  • Light, fluffy crumb
  • Japanese bread flour base
  • Anchor salted butter
  • Sea salt

Technique: The butter is rolled into dough layers (similar to croissant lamination but simpler), then shaped and baked so butter pools at bottom, creating caramelized, crispy base.

Other Items:

  • Garlic Cream Cheese Bagel ($3.80)
  • Matcha Red Bean Mochi Bagel ($3.80)

Delivery: Available

Delivery Options Summary

Best for Delivery

  • Noodle soups (Liu San Jie, Cheeky Signature’s, MODU samgyetang)
  • Curry rice (Dragon Curry)
  • Nasi lemak (Kitchenman)
  • Vietnamese dishes (Bac Viet)
  • Baked goods (Paparch, Pawa Bakery)
  • Desserts in sealed containers

Challenging for Delivery

  • Fresh handrolls (Onori) – nori softens quickly
  • Wood-fired pizza (PST, Artichoke) – quality degrades
  • Omurice (Kichi Kichi) – loses theatrical presentation
  • Fresh udon (Udon Shin) – texture changes
  • Brunch items (Fortuna Terrazza) – best consumed fresh

Major Platforms Available

Most featured eateries partner with:

  • GrabFood
  • Foodpanda
  • Deliveroo

Trend Analysis 2025

1. International Debuts

Notable first Singapore outlets for foreign brands:

  • Pizza Studio Tamaki (Tokyo)
  • Udon Shin (Tokyo)
  • Soft Spot (Bangkok)
  • 5:59+ Cafe and Bistro (Chengdu)
  • Yo-Chi (Australia)
  • Pierre Hermé flagship (France)

Analysis: Singapore remains attractive market for international F&B expansion, particularly for Asian brands expanding regionally.

2. Michelin Recognition for Locals

Kitchenman Nasi Lemak’s Bib Gourmand proves hawker excellence continues earning international recognition, following Singapore’s strong Michelin Guide for street food.

3. Fusion Innovation

Eateries like Artichoke (local ingredients on pizza) and Udon Shin (Carbonara Udon) show confidence in cross-cultural experimentation.

4. Specialty Focus

Single-item specialists gaining traction:

  • MODU (samgyetang only)
  • Onori (handrolls only)
  • Paparch (burnt cheesecake focus)

Analysis: Singaporeans appreciate mastery and are willing to pay premium for specialists.

5. Value Consciousness

Despite inflation, strong representation of affordable options:

  • Dragon Curry ($5)
  • Liu San Jie ($6-7)
  • Haru-Haru (under $15)

6. Health-Conscious Options

  • Soft Spot (zero added sugar)
  • MODU (collagen, herbal benefits)
  • Yo-Chi (probiotic, low-fat)

Geographic Distribution

Central/CBD Concentration

  • Onori (Amoy Street)
  • Fortuna Terrazza (Tanjong Pagar)
  • PST (Tanjong Pagar)

Heartland Gems

  • Liu San Jie (Toa Payoh)
  • Bac Viet (Bedok)
  • Dip Fried Chicken (Bukit Merah)

Shopping District Premium

  • Udon Shin (Takashimaya Orchard)
  • MODU (Mandarin Gallery Orchard)
  • Pierre Hermé (RWS)

Analysis: While CBD commands premium pricing, excellent value still found in neighborhoods, rewarding those willing to travel.

Price Point Analysis

Budget ($5-$10)

  • Dragon Curry
  • Liu San Jie
  • Cheeky Signature’s
  • Pawa Bakery
  • Haru-Haru

Mid-Range ($10-$20)

  • Kitchenman Nasi Lemak
  • Bac Viet
  • Onori
  • Kikanbo
  • Tsukimi Hamburg

Premium ($20-$40)

  • PST
  • Artichoke
  • Udon Shin
  • Fortuna Terrazza
  • MODU
  • Shin Katsu

Luxury ($40+)

Pierre Hermé (items individually priced but bill adds up)

Value Verdict: Singapore’s 2025 scene offers quality across all price points, with particularly strong mid-range options ($10-20) providing best value-to-quality ratio.

Recommendations by Occasion

Quick Weekday Lunch

  1. Onori (fast, CBD-convenient)
  2. Dragon Curry (filling, affordable)
  3. Liu San Jie (satisfying noodles)

Weekend Brunch

  1. Fortuna Terrazza
  2. 5:59+ Cafe and Bistro
  3. Artichoke

Date Night

  1. PST (if you can book)
  2. Artichoke
  3. Shin Katsu

Family Dinner

  1. Kitchenman Nasi Lemak
  2. Tsukimi Hamburg
  3. Kikanbo

Solo Comfort Food

  1. MODU (nourishing)
  2. Bac Viet (authentic)
  3. Liu Lang Mian (satisfying)

Dessert/Cafe Date

  1. Pierre Hermé (special occasion)
  2. Soft Spot (casual, healthy)
  3. Paparch (cozy)

Final Verdict

2025 has delivered an exceptional year for Singapore dining, balancing international imports with local innovation. The standout trend is the “specialist” approach—eateries focusing on perfecting one category rather than broad menus.

Top 5 Must-Tries:

  1. Liu San Jie Mee Hoon Kueh – Exceptional value and authenticity
  2. PST – If you can secure booking, worth the hype
  3. MODU – Unique offering, Singapore’s only samgyetang specialist
  4. Udon Shin – Innovative fusion done right
  5. Bac Viet – Authentic regional Vietnamese rare in Singapore

Best Value: Dragon Curry and Liu San Jie prove excellent food doesn’t require premium pricing.

Most Overrated: Some viral spots rely more on presentation than substance (looking at certain “Instagrammable” cafes not on this list).

2026 Predictions:

  • More regional Asian specialties (expect more specific Chinese provincial cuisines, regional Japanese)
  • Continued fusion innovation
  • Sustainability focus increasing
  • Delivery-optimized concepts

Practical Tips

Booking Strategy

  • PST: Book 1 month advance
  • MODU, Udon Shin, Pierre Hermé: Weekend reservations recommended
  • Hawker stalls: Arrive off-peak (2-4pm) to avoid queues

CDC Voucher Acceptance

Dragon Curry accepts CDC vouchers—check individual eateries for participation.

Dietary Accommodations

Most eateries not halal-certified; Paparch is Muslim-owned. Always verify current certification status.

Best Photography Lighting

  • Fortuna Terrazza: Morning natural light
  • Pierre Hermé: Afternoon
  • MODU: Hanok interiors photograph well anytime