Restaurant Analysis: December 2025 Singapore Openings - Maxthon

1. GILMORE & DAMIAN D’SILVA

Review

Gilmore & Damian D’Silva represents a deeply personal culinary journey, honoring Chef Damian D’Silva’s grandfather through authentic Eurasian and Chinese heritage recipes. Located at the prestigious National Gallery Singapore, this restaurant delivers an emotional dining experience that transcends mere sustenance. The menu showcases bold, unapologetic flavors rooted in tradition, with each dish telling a story of family legacy and cultural preservation.

Ambience

Setting: National Gallery Singapore (#01-02/03) Atmosphere: Elegant yet approachable, befitting its gallery location Vibe: Heritage meets contemporary; respectful nod to Eurasian culture Seating: Comfortable dining room with cultural touches Lighting: Warm, inviting illumination suitable for intimate gatherings Noise Level: Moderate conversational buzz

Menu Overview

Price Range: Set lunch $38/person; à la carte from $8 Cuisine Type: Eurasian-Chinese fusion with heirloom recipes Dining Style: Traditional family-style sharing encouraged

Signature Dishes:

Christmas Debal ($48)

Multi-meat medley: smoked ham, bacon bones, roast pork, chicken
Festive Eurasian classic available year-round
Rich, complex spice profile

Jackfruit Rendang ($24)

Plant-based protein alternative
Rich, aromatic gravy
Tender, meaty texture that deceives even carnivores

Nourishing Chicken Soup in Coconut ($28)

Herbal-forward broth
Comforting coconut base
Restorative qualities

Handmade Ngoh Hiang ($16)

Artisanal preparation
Traditional five-spice meat roll

Desserts:

Sugee cake ($18) – Semolina-based Portuguese-Eurasian cake
Heritage kuehs (from $12) – Local traditional sweets platter

Dish Analysis

Christmas Debal:

Texture: Varied – tender meats, crispy pork skin, gelatinous bacon bones
Taste: Spicy, tangy, deeply savory with vinegar notes
Complexity: High – multiple proteins create layered flavors
Heat Level: Medium-high spice
Best For: Groups, special occasions, adventurous eaters

Jackfruit Rendang:

Texture: Fibrous yet tender, mimics pulled meat
Taste: Rich coconut, warm spices, slight sweetness
Aroma: Fragrant lemongrass, galangal, kaffir lime
Innovation Factor: Excellent vegetarian adaptation
Pairing: Perfect with rice or roti

Chicken Soup in Coconut:

Texture: Silky broth, tender chicken pieces
Taste: Herbal, slightly sweet coconut, mild spice
Function: Palate opener, comfort food
Temperature: Served hot, soothing
Medicinal Qualities: Traditional healing herbs present

Recipe Recreation: Simplified Jackfruit Rendang

Ingredients:

800g young jackfruit (canned or fresh), drained and shredded
400ml coconut milk
3 tbsp rendang paste (or homemade spice blend)
2 stalks lemongrass, bruised
4 kaffir lime leaves
1 tbsp tamarind paste
1 tbsp palm sugar
Salt to taste

Cooking Instructions:

Heat 2 tbsp oil in a deep pan over medium heat
Sauté rendang paste until fragrant (3-4 minutes)
Add shredded jackfruit, coat well with paste
Pour in coconut milk, add lemongrass and lime leaves
Simmer on low heat for 45-60 minutes, stirring occasionally
Add tamarind paste and palm sugar in final 10 minutes
Continue cooking until sauce thickens and darkens
Season with salt, remove lemongrass before serving

Culinary Facets & Traits

Cooking Style: Slow-braised, traditional methods Flavor Profile: Bold, spicy, layered Cultural Authenticity: High – family recipes preserved Innovation Level: Moderate – respects tradition while accommodating modern palates Skill Level Required: Intermediate to advanced Time Investment: Extended cooking for depth

2. COACH RESTAURANT

Review

Coach Restaurant brings upscale American dining to Jewel Changi Airport with surprising sophistication. This fashion house venture successfully translates brand identity into culinary experience, proving that luxury brands can authentically expand into gastronomy. The space balances trendy aesthetics with comfort, while the menu delivers New York classics executed with precision. Premium pricing reflects the Jewel location and Coach branding, but quality justifies the splurge for special occasions.

Ambience

Setting: Jewel Changi Airport (#01-207) Atmosphere: Upscale casual with distinctive NYC vibes Design Elements: Sleek leather furnishings, Coach memorabilia, suspended yellow taxi cab Target Demographic: Travelers, shoppers, special occasion diners Instagram Factor: High – photogenic interiors Comfort Level: Premium seating, spacious layout

Menu Overview

Price Range: Starters from $9; mains from $52; desserts from $12 Cuisine Type: Contemporary American with NYC influences Signature Focus: Raw bar, grilled meats, classic American comfort food

Standout Dishes:

Jumbo Shrimp Cocktail ($30)

Classic presentation
Fresh, plump shrimp
Zesty cocktail sauce

Maryland Crab Cake ($30)

Premium lump crab meat
Minimal filler, maximum flavor
Crispy exterior, tender interior

NY Slice ($9)

Authentic thin-crust pizza
Balanced tomato-mozzarella ratio
Foldable New York style

Chicken Bucket ($28)

Presented in stylish leather bucket (brand synergy)
Tender, juicy fried chicken
Trio of sauces including notable hot sauce

PB&J Bombe Alaska ($18)

Tableside flaming presentation
Nostalgic American flavors elevated
Meringue exterior, ice cream interior

NY-Style Cheesecake

Dense, creamy texture
Rich and indulgent
Recommend sharing

Dish Analysis

Maryland Crab Cake:

Texture: Crispy golden crust, delicate interior
Taste: Sweet crab, subtle seasoning, no overpowering spices
Quality Indicator: High crab-to-filler ratio
Technique: Pan-seared or shallow-fried
Accompaniment: Likely remoulade or aioli

NY Slice:

Authenticity: True to NYC pizzerias
Crust: Thin, slightly crispy, foldable
Cheese Pull: Moderate stretch
Value: Excellent at $9
Portability: Perfect quick bite

Chicken Bucket:

Presentation: Creative leather bucket service
Coating: Crispy, well-seasoned batter
Moisture: Juicy interior maintained
Sauce Variety: Three distinct flavors
Heat Level: Hot sauce satisfies spice lovers

Recipe Recreation: Classic Fried Chicken

Ingredients: For Brine:

1L buttermilk
2 tbsp salt
1 tbsp black pepper
1 tsp cayenne

For Coating:

300g all-purpose flour
50g cornstarch
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper

Cooking Instructions:

Brine chicken pieces in buttermilk mixture for 4-24 hours
Mix flour, cornstarch, and spices in large bowl
Remove chicken from brine, let excess drip
Dredge each piece thoroughly in flour mixture
Let coated chicken rest 15 minutes (develops crust)
Heat oil to 175°C in deep fryer or heavy pot
Fry chicken in batches: 12-15 minutes for dark meat, 10-12 for white meat
Internal temperature should reach 75°C
Drain on wire rack, season immediately with salt

Culinary Traits

Cooking Style: American comfort food with premium execution Flavor Profile: Familiar, nostalgic, well-balanced Technique Level: Classic preparations elevated Portion Sizes: Generous, shareable Plating: Modern American steakhouse aesthetic

3. UDON SHIN

Review

Udon Shin’s Singapore debut brings legitimate Tokyo credibility to Takashimaya. This Shibuya cult favorite, famous for multi-hour queues, maintains its standards in its first international location. The focus on fresh, handmade noodles creates textural experiences impossible to replicate with pre-made alternatives. Creative fusion items like carbonara udon demonstrate respectful innovation rooted in traditional technique. At these prices, it offers excellent value for authentic Japanese quality.

Ambience

Setting: Takashimaya Shopping Centre B2-32 Atmosphere: Casual Japanese eatery Queue Factor: Expect lines during peak hours (Tokyo reputation) Seating: Counter and table service Authenticity: Genuine Japanese izakaya-style environment Turnover: Relatively quick for noodle shop

Menu Overview

Price Range: Mains from $15; toppings from $2 Cuisine Type: Japanese udon specialist with creative variations Preparation: Fresh noodles made in-house daily Service Style: Quick casual

Signature Offerings:

Carbonara Udon ($24)

Fusion masterpiece
Dashi-based carbonara sauce
Raw egg, parmesan, butter, pepper
Huge tempura bacon slab
Rich, creamy coating

Premium Tempura Kake Udon ($34)

Assorted tempura: shrimp, vegetables, fish, squid
Hot dashi broth
Complete meal in bowl

Tempura Zaru Udon ($28)

Chilled udon noodles
Served with dipping sauce
Fresh tempura sides
Refreshing option

Dish Analysis

Carbonara Udon:

Texture: Chewy noodles, silky sauce, crispy bacon tempura
Taste: Umami-rich dashi meets creamy Western carbonara
Innovation: East-meets-West executed flawlessly
Mouthfeel: Smooth gliding noodles
Richness: Decadent but not overwhelming
Interactive Element: Stir egg in yourself

Fresh Tempura:

Batter: Light, delicate coating
Texture: Crispy exterior without greasiness
Ingredients: Premium seafood and vegetables
Made-to-Order: Ensures maximum crispness
Technique: Expert frying maintains integrity

Udon Noodles (House-made):

Texture: Chewy, springy, never rubbery
Mouthfeel: Silky, smooth
Thickness: Substantial but not heavy
Freshness: Morning preparation evident
Quality: Superior to packaged alternatives

Recipe Recreation: Simplified Carbonara Udon

Ingredients:

400g fresh udon noodles (or best quality frozen)
2 cups dashi stock
2 eggs (one for sauce, one for topping)
50g grated parmesan
2 tbsp butter
4 strips thick-cut bacon
Black pepper
Spring onions, sliced

For Tempura Bacon:

Tempura flour
Ice-cold water
Panko breadcrumbs

Cooking Instructions:

Make tempura batter: mix flour with ice water until lumpy
Coat bacon strips in batter, then panko
Deep fry at 180°C until golden and crispy
Cook udon according to package, drain well
Heat dashi stock until simmering
In serving bowl, mix hot udon with butter
Add one beaten egg, parmesan, mix quickly
Pour hot dashi around noodles (not directly on)
Top with raw egg yolk, crispy bacon tempura
Finish with black pepper and spring onions
Stir everything together before eating

Culinary Facets

Noodle Making: Traditional hand-pulling technique Innovation Approach: Respectful fusion Quality Control: Daily fresh preparation Texture Focus: Paramount importance Authenticity Balance: Traditional methods, creative flavors

4. MOUTARDE

Review

Moutarde captures the essence of modern Parisian bistro culture in an unlikely Sentosa setting. The comparison to “French Burnt Ends” aptly describes its sophisticated yet approachable charm. The rotating live carvery station provides theatrical dining while ensuring variety across visits. Generous portions and robust flavors align with bistro philosophy – comfort over pretension. The Indonesian oxtail soup inclusion demonstrates culinary confidence and local adaptation. Prices remain reasonable for the quality and location.

Ambience

Setting: Weave, Sentosa (B1-219-221) Atmosphere: Lush, easy French charm Design Inspiration: Modern Parisian bistros Centerpiece: Live carvery station with British trolleys Vibe: Casual elegance, accessible luxury Capacity: Spacious layout accommodating groups

Menu Overview

Price Range: From $12; mains from $20; sides from $8 Cuisine Type: French bistro classics Special Feature: Daily rotating whole roasted cuts Dining Style: Shareable portions, family-style encouraged

Featured Dishes:

Rotating Carvery Station:

Australian prime rib
New Zealand lamb leg
XXL turbot
Chef-carved tableside service
British carving trolley presentation

Minute Steak Frites ($25)

Classic bistro preparation
Flavorful quick-cooked steak
Crispy French fries

Rotisserie Chicken ($28 half / $44 whole)

Slow-roasted perfection
Dangerously comforting
Juicy, well-seasoned

Eggs Mayo ($12)

Creamy, indulgent appetizer
Light option
Classic French preparation

Pate de Campagne ($15)

Country-style terrine
Rich, rustic flavors
Traditional charcuterie

Buntut Indonesian Oxtail Soup

Unexpected menu addition
Works surprisingly well
Local flavor integration

Mango-Earl Grey Granite ($15)

Refreshing palate cleanser
Fruity with tea notes
Light finish

Grapefruit & Pomelo ($12)

Sweet and tart balance
Citrus-forward dessert
Refreshing conclusion

Dish Analysis

Rotisserie Chicken:

Cooking Method: Slow rotation over fire
Texture: Crispy skin, juicy meat
Flavor: Well-seasoned, herb-infused
Comfort Factor: High – nostalgic satisfaction
Value: Excellent for sharing ($44 whole)

Minute Steak:

Cut: Thin, quick-cooking
Preparation: High-heat sear
Doneness: Medium-rare ideal
Accompaniment: Classic bistro frites
Sauce: Likely butter-based or au poivre

Carvery Experience:

Theater: Tableside carving adds drama
Quality: Prime cuts daily
Variety: Different options each visit
Portions: Generous slicing
Presentation: Traditional British service style

Recipe Recreation: Classic Rotisserie-Style Chicken

Ingredients:

1 whole chicken (1.5-2kg)
4 tbsp butter, softened
2 tbsp mixed herbs (thyme, rosemary, sage)
4 cloves garlic, minced
Zest of 1 lemon
Salt and pepper

Cooking Instructions:

Preheat oven to 220°C
Mix softened butter with herbs, garlic, lemon zest
Pat chicken completely dry inside and out
Carefully loosen skin from breast meat
Spread half the herb butter under skin
Rub remaining butter over exterior
Season generously with salt and pepper
Truss chicken legs with kitchen string
Place on roasting rack, breast side up
Roast 20 minutes at 220°C
Reduce heat to 180°C, continue roasting
Total cooking time: approximately 1 hour 15 minutes
Internal temperature should reach 74°C in thickest part
Rest 15 minutes before carving

Culinary Traits

Cooking Philosophy: Generous French bistro tradition Technique: Classic preparations, quality ingredients Portion Mentality: Abundance over minimalism Innovation: Subtle local influences Accessibility: High-end approachable

5. STYXX

Review

Styxx elevates Middle Eastern street food to refined dining without losing soul. The focus on skewers allows ingredient quality and char technique to shine. Housemade Saluf bread demonstrates commitment to authenticity – this isn’t fusion interpretation but genuine regional cooking. The spice profiles remain bold and unapologetic, rewarding adventurous palates. Premium options like wagyu and Alaskan king crab show ambition beyond traditional offerings. Chinatown location provides contrast, creating unique dining destination.

Ambience

Setting: 18 Teck Lim Road, Chinatown Atmosphere: Heating up the neighborhood Vibe: Elevated Middle Eastern casual Operating Hours: Tuesdays-Sundays, 5:30pm-12am (dinner/late night) Design: Fire-forward cooking display Character: Bold, confident, aromatic

Menu Overview

Price Range: Food from $9; drinks from $12 Cuisine Type: Middle Eastern with skewer specialization Cooking Method: Fire-grilled, hand-rolled bread Dining Style: Shareable plates, group-friendly

Signature Dishes:

Saluf (Housemade Flatbread)

Hand-rolled preparation
Fire-puffed until blistered
Warm, chewy, smoky
Served with three spreads
Matbuha (spicy tomato relish) – standout

Shishlik ($18)

Chicken skewer
Juicy, well-marinated
Charred exterior

Merguez Sausage ($16)

Lamb-based
Cumin-forward seasoning
Spice complexity

Premium Wagyu Skewer ($29/100g)

Indulgent upgrade
High-grade beef
Simple seasoning to showcase quality

Taboon Lahme ($37)

Slow-cooked lamb stew
Wrapped in traditional bread dough
Sharing platter
Complete meal

Rotisserie Chicken ($29 half / $46 whole)

Fire-roasted
Middle Eastern spicing
Group portions

Alaskan King Crab Leg ($69)

Premium seafood option
Unexpected but welcome
Luxury sharing item

Dish Analysis

Saluf Bread:

Texture: Soft interior, slightly charred exterior, chewy
Preparation: Hand-rolled, fire-puffed
Aroma: Smoky, yeasty
Temperature: Served warm
Function: Vehicle for spreads, edible utensil
Freshness: Made to order

Matbuha Spread:

Base: Spicy tomato relish
Texture: Chunky, rustic
Heat: Medium-high spice
Flavor: Acidic tomato, warm spices, garlic
Pairing: Perfect with warm bread

Shishlik:

Marinade: Likely yogurt-based with spices
Char: Smoky grill marks
Moisture: Juicy interior maintained
Flavor: Spiced but not overwhelming
Serving: On skewer for hands-on eating

Merguez:

Spice Profile: Cumin, harissa, garlic
Texture: Coarse grind, snappy casing
Fat Content: Rich, juicy
Heat: Moderate spice kick
Origin: North African influence

Wagyu Skewer:

Quality: Premium marbling
Preparation: Minimal seasoning
Cooking: Medium-rare ideal
Texture: Buttery, tender
Value: Luxury splurge

Recipe Recreation: Middle Eastern Chicken Skewers (Shishlik-inspired)

Ingredients: For Marinade:

500g chicken thigh, cubed
150g yogurt
3 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp cayenne
Salt and pepper

Cooking Instructions:

Combine all marinade ingredients in bowl
Add chicken cubes, coat thoroughly
Marinate minimum 2 hours, up to overnight
Soak wooden skewers in water 30 minutes
Thread chicken onto skewers
Preheat grill or grill pan to high heat
Oil grates to prevent sticking
Grill skewers 4-5 minutes per side
Develop char marks without burning
Internal temperature should reach 74°C
Rest 5 minutes before serving
Serve with flatbread and spreads

Culinary Facets

Cooking Style: Fire-forward grilling Flavor Profile: Bold, spiced, aromatic Authenticity: High – traditional techniques Heat Management: Careful char control Bread Making: Artisanal in-house preparation

6. SUSHI SAKUTA

Review

Sushi Sakuta’s return to Singapore reinforces its two-Michelin-star reputation through unwavering attention to detail. The Millenia Walk relocation marks a new chapter while maintaining exacting standards. This is omakase at its purest – seasonal, market-driven, technically flawless. The fish-sourcing discipline (daily from Japan) and rice precision (two grain varieties, dual vinegar blend) demonstrate sushi mastery few establishments achieve. Premium pricing reflects this level of execution and ingredient quality.

Ambience

Setting: Millenia Walk #01-06/07/08 Atmosphere: Refined Japanese minimalism Seating: Intimate omakase counter preferred Vibe: Serious, respectful, focused Chef Interaction: Direct observation of technique Experience Duration: 2-3 hours for full omakase

Menu Overview

Price Range: Lunch from $350++; dinner omakase from $500++ Cuisine Type: Traditional Edomae sushi Dining Style: Chef’s choice omakase progression Beverage: Sake pairings recommended

Omakase Experience:

Seasonal Market-Driven:

Morning’s catch determines menu
Daily fish sourced from Japan
No static menu
Complete trust in chef’s selection

Technical Excellence:

Each piece prepared with precision
Salt level calibrated
Brine temperature controlled
Timing meticulous for each step

Rice Preparation:

Two different grain varieties blended
Red and white vinegar mixture
Balanced brightness and depth
Perfect pairing with fish

Course Structure (Typical):

Starting appetizers (tsumami)
Lighter white fish progression
Richer fish varieties
Shellfish
Tuna progression (akami, chutoro, otoro)
Cooked items
Tamago
Miso soup
Dessert

Dish Analysis

Sushi Rice:

Grain Blend: Two varieties for texture complexity
Vinegar: Red and white combination
Temperature: Body temperature (human touch warm)
Seasoning: Balanced acidity
Texture: Each grain distinct yet cohesive
Purpose: Enhances fish, doesn’t overpower

Fish Selection:

Sourcing: Daily Tokyo markets
Seasonality: Peak condition prioritized
Aging: Some fish aged for optimal flavor
Cutting: Precise angles for texture
Temperature: Room temperature for flavor release

Nigiri Construction:

Ratio: Fish to rice perfectly balanced
Pressure: Gently formed, not compressed
Presentation: Minimalist perfection
Eating Method: One bite, upside down on tongue

Omakase Progression:

Flow: Light to rich
Pacing: Time between pieces considered
Variety: Texture and flavor contrasts
Climax: Build to premium cuts (otoro)
Conclusion: Satisfying but not overwhelming

Technical Facets (No Home Recipe – Respect for Craft)

Sushi Sakuta represents technique at levels requiring:

Years of apprenticeship
Daily fish market knowledge
Rice cooking mastery
Knife skills at expert level
Understanding of aging and curing
Precise temperature control
Intuitive seasonal awareness

Home Recreation: Not recommended. The gap between home preparation and Michelin-level omakase is vast. This is dining as art form – better experienced than attempted.

Culinary Philosophy

Approach: Edomae tradition with seasonal adaptation Quality Standard: Two Michelin stars maintained Innovation: Within tradition, not against it Ingredient Respect: Maximum expression of fish quality Technique: Decades of refinement

COMPARATIVE ANALYSIS

Price Positioning:

Budget-Friendly: Udon Shin (mains from $15)
Mid-Range: Gilmore & Damian, Moutarde, Styxx ($20-40 average)
Premium Casual: Coach Restaurant ($30-60 average)
Ultra-Premium: Sushi Sakuta ($350-500++)

Ambience Spectrum:

Casual: Udon Shin
Elevated Casual: Styxx, Moutarde
Upscale: Coach Restaurant, Gilmore & Damian
Fine Dining: Sushi Sakuta

Cuisine Diversity:

Eurasian-Chinese: Gilmore & Damian
American: Coach Restaurant
Japanese: Udon Shin, Sushi Sakuta
French: Moutarde
Middle Eastern: Styxx

Unique Selling Points:

Heritage Story: Gilmore & Damian D’Silva
Brand Integration: Coach Restaurant
Cult Following: Udon Shin
Live Theater: Moutarde (carvery station)
Fire Cooking: Styxx
Technical Mastery: Sushi Sakuta

TEXTURES ACROSS RESTAURANTS

Crispy/Crunchy:

Coach: Fried chicken coating, pizza crust
Udon Shin: Tempura batter
Styxx: Charred bread blisters, sausage casing
Moutarde: Rotisserie chicken skin

Tender/Soft:

Gilmore: Jackfruit rendang, meats in Christmas Debal
Coach: Crab cake interior
Udon Shin: Fresh udon noodles
Sushi Sakuta: Pristine fish

Chewy:

Udon Shin: Signature udon texture
Styxx: Saluf flatbread
Gilmore: Ngoh hiang

Silky/Smooth:

Gilmore: Coconut chicken soup
Udon Shin: Carbonara sauce coating
Coach: Cheesecake texture
Sushi Sakuta: Sushi rice

Creamy:

Coach: Cheesecake, crab cake
Udon Shin: Carbonara udon sauce
Gilmore: Desserts

DOMINANT TASTES

Umami-Rich:

Sushi Sakuta: Fish, aged preparations
Udon Shin: Dashi-based broths
Gilmore: Rendang, Christmas Debal

Spicy/Heat:

Gilmore: Christmas Debal, rendang
Styxx: Matbuha, Merguez, various skewers
Coach: Hot sauce option

Sweet:

Coach: Desserts (PB&J bombe, cheesecake)
Gilmore: Sugee cake, kuehs
Moutarde: Granite desserts

Savory:

All restaurants across main courses
Particularly: Moutarde bistro classics, Coach grilled items

Acidic/Tangy:

Styxx: Matbuha spread
Moutarde: Citrus desserts
Gilmore: Christmas Debal vinegar notes

Rich/Fatty:

Sushi Sakuta: Otoro, fatty fish
Styxx: Wagyu skewer
Moutarde: Carvery meats
Coach: Crab cake

COOKING STYLES & TECHNIQUES

Fire/Grill:

Styxx: Skewer specialization, bread puffing
Moutarde: Rotisserie, carvery roasting

Deep Fry:

Coach: Fried chicken
Udon Shin: Tempura
Gilmore: Ngoh hiang

Slow Braise/Stew:

Gilmore: Rendang, Christmas Debal
Styxx: Taboon Lahme lamb stew
Moutarde: Buntut oxtail soup

Quick Sear:

Moutarde: Minute steak
Styxx: Premium wagyu

Raw Preparation:

Sushi Sakuta: Sushi/sashimi
Coach: Raw bar offerings

Baking:

Styxx: Saluf bread
Gilmore: Sugee cake
Coach: NY slice pizza

DIETARY ACCOMMODATIONS

Vegetarian Options:

Gilmore: Jackfruit rendang (standout)
Udon Shin: Vegetable tempura udon
Styxx: Bread with spreads
Moutarde: Sides, eggs mayo

Seafood Focus:

Sushi Sakuta: Complete menu
Coach: Raw bar, crab cake, shrimp
Styxx: King crab option
Moutarde: XXL turbot

Meat-Heavy:

Gilmore: Christmas Debal
Moutarde: Carvery station
Styxx: Skewer focus
Coach: Grilled options

Sharing-Friendly:

Gilmore: Family-style Eurasian
Styxx: Platter format
Moutarde: Large format carvery
Coach: Bucket presentations

DELIVERY & TAKEAWAY OPTIONS

Note: Based on restaurant types and locations:

Likely Available:

Udon Shin: Noodles travel reasonably well; expect delivery partnerships
Gilmore & Damian D’Silva: Heritage dishes suitable for takeaway
Styxx: Skewers and bread good for delivery

Limited/Unavailable:

Sushi Sakuta: Omakase experience not suitable for delivery (quality degradation)
Coach Restaurant: Some items possible, but experience-focused
Moutarde: Carvery concept requires in-person dining

Best Practices for Delivery (General):

Fried items lose crispness (consume immediately)
Noodle soups: broth and noodles packed separately
Sushi: consume within 30 minutes
Grilled meats: best eaten on-site
Bread items: consume while warm

OCCASIONS & RECOMMENDATIONS

Special Occasions:

Sushi Sakuta: Milestone celebrations, proposals, anniversaries
Coach Restaurant: Airport celebrations, fashion enthusiasts, Instagram moments
Gilmore & Damian D’Silva: Cultural exploration, family gatherings
Moutarde: Weekend brunches, group celebrations

Casual Dining:

Udon Shin: Quick lunch, mall shopping breaks
Styxx: Date nights, late-night dining (open until midnight)
Moutarde: Relaxed weekday dinners

Business/Corporate:

Coach Restaurant: Client entertainment at Jewel
Gilmore & Damian D’Silva: National Gallery location ideal
Sushi Sakuta: High-stakes business dinners

Family-Friendly:

Udon Shin: Kid-friendly noodles
Gilmore & Damian D’Silva: Multi-generational appeal
Moutarde: Shareable portions
Coach Restaurant: Spacious, accommodating

Date Night:

Styxx: Intimate, romantic evening vibe
Sushi Sakuta: Impressive, intimate counter seating
Moutarde: Charming French ambience

FEATURE HIGHLIGHTS

Instagram-Worthy:

Coach Restaurant: Yellow cab installation, leather details
Styxx: Fire-puffed bread theatrics
Moutarde: Tableside carving trolley
Coach: Flaming PB&J bombe Alaska
Sushi Sakuta: Pristine nigiri artistry

Tableside Theater:

Moutarde: Live carvery with British trolleys
Coach: Flaming desserts
Styxx: Bread puffing over fire
Sushi Sakuta: Chef’s precise movements

Signature Drinks (Where Applicable):

Coach: Cocktails from $12
Styxx: Drinks from $12
Moutarde: Drinks from $9
Gilmore: Drinks from $3

Unique Ingredients:

Gilmore: Jackfruit (in rendang)
Styxx: Alaskan king crab legs
Sushi Sakuta: Daily Tokyo fish market selections
Udon Shin: House-made daily udon
Coach: Premium Maryland crab

Chef Specialties:

Chef Damian D’Silva: Family heirloom recipes
Udon Shin: Tokyo-trained udon masters
Sushi Sakuta: Michelin-starred omakase chef
Moutarde: French-trained bistro chefs
Styxx: Middle Eastern grill masters

RESERVATIONS & WAIT TIMES

Booking Essential:

Sushi Sakuta: Advance reservations mandatory (limited counter seats)
Gilmore & Damian D’Silva: Weekend bookings recommended
Coach Restaurant: Peak travel times at Jewel

Walk-ins Possible:

Udon Shin: Expect queues (Tokyo reputation), but turnover quick
Styxx: Dinner service, arrive early
Moutarde: Weekday availability better

Queue Culture:

Udon Shin: 2-3 hour Tokyo queues; Singapore likely 30-60 min peaks
Others: Minimal wait with planning

SUSTAINABILITY & SOURCING

Daily Fresh Sourcing:

Sushi Sakuta: Daily Tokyo fish markets
Udon Shin: Fresh noodles made each morning
Styxx: Hand-rolled bread daily
Moutarde: Rotating whole cuts (fresh carvery)

Local Integration:

Gilmore & Damian D’Silva: Heritage recipes, local ingredients
Moutarde: Buntut soup (Indonesian adaptation)

Premium Imports:

Sushi Sakuta: Japanese fish exclusively
Moutarde: Australian prime rib, NZ lamb
Coach: Maryland crab, NY-style ingredients

Waste Reduction:

Whole Animal Usage: Moutarde’s large format carvery
Made-to-Order: Udon Shin, Styxx bread (reduces waste)

VALUE ANALYSIS

Best Value for Money:

Udon Shin: Authentic Tokyo quality, $15-34 range
Gilmore & Damian D’Silva: Set lunch $38, generous portions
Styxx: Skewers from $9, shareable focus

Splurge-Worthy:

Sushi Sakuta: $350-500++ justified by Michelin standards
Coach Restaurant: Premium but appropriate for location/experience
Moutarde: Mid-range pricing for quality French bistro

Cost Per Person Estimates:

Udon Shin: $20-35
Styxx: $35-50
Gilmore & Damian D’Silva: $40-60
Moutarde: $45-70
Coach Restaurant: $60-90
Sushi Sakuta: $400-600

SIGNATURE ASPECTS BY RESTAURANT

Gilmore & Damian D’Silva

Defining Aspect: Emotional heritage storytelling Standout Trait: Grandfather’s recipes honored Flavor Style: Bold, spicy, unapologetic Best For: Cultural food tourism

Coach Restaurant

Defining Aspect: Fashion-meets-food concept Standout Trait: NYC authenticity in Singapore Flavor Style: Classic American comfort elevated Best For: Brand enthusiasts, travelers

Udon Shin

Defining Aspect: Tokyo cult credibility Standout Trait: Fresh daily noodle production Flavor Style: Clean umami, creative fusion Best For: Noodle purists, Japanese food lovers

Moutarde

Defining Aspect: Live carvery theater Standout Trait: Rotating whole animal cuts Flavor Style: Rustic French generosity Best For: Groups, carnivores, French bistro fans

Styxx

Defining Aspect: Fire-forward Middle Eastern Standout Trait: Hand-rolled Saluf bread Flavor Style: Bold spice, char-kissed Best For: Late-night dining, spice lovers

Sushi Sakuta

Defining Aspect: Michelin omakase precision Standout Trait: Two-grain rice, dual vinegar Flavor Style: Pure, seasonal, technical Best For: Sushi connoisseurs, special occasions

FINAL RECOMMENDATIONS

“Must-Try Once”:

Sushi Sakuta: Ultimate sushi experience
Udon Shin: Tokyo’s best now in Singapore
Gilmore & Damian D’Silva: Unique heritage cuisine

“Regular Rotation”:

Udon Shin: Affordable, consistent quality
Styxx: Versatile, different every visit
Moutarde: Reliable French comfort

“Special Occasion”:

Sushi Sakuta: Milestone celebrations
Coach Restaurant: Impress visitors
Gilmore & Damian D’Silva: Cultural experiences

“Group Dining”:

Moutarde: Carvery sharing
Styxx: Platter format
Gilmore & Damian D’Silva: Family-style

“Solo Dining”:

Udon Shin: Quick, satisfying
Sushi Sakuta: Counter experience
Styxx: Bar seating available

CONTACT & BOOKING INFORMATION

Gilmore & Damian D’Silva

Address: #01-02/03, National Gallery, 1 St Andrew’s Road, S178957 Hours: Daily, 11:30am-10pm Booking: Via website or phone

Coach Restaurant

Address: #01-207, Jewel Changi Airport, 78 Airport Boulevard, S819666 Hours: Daily, 11:30am-10pm Booking: Walk-ins accepted, reservations recommended for groups

Udon Shin

Address: B2-32, Takashimaya Shopping Centre, 391 Orchard Road, S238872 Hours: Daily, 11am-10pm Booking: Queue system (first international location)

Moutarde

Address: B1-219-221, Weave, 26 Sentosa Gateway, S098138 Hours: Mon-Thu: 11:30am-3pm & 6pm-10pm; Fri-Sun: 11:30am-10pm Booking: Recommended for weekends

Styxx

Address: 18 Teck Lim Road, S088390 Hours: Tue-Sun, 5:30pm-12am (Closed Mondays) Booking: Advisable for groups

Sushi Sakuta

Address: #01-06/07/08, Millenia Walk, 9 Raffles Boulevard, S039596 Hours: Tue-Wed: 12:30pm-3pm; Fri-Sun: 12:30pm-3pm & 7pm-10pm Booking: Essential, advance reservations required

SEASONAL CONSIDERATIONS

December 2025 Specials:

Gilmore & Damian D’Silva: Christmas Debal (festive dish available year-round)
Coach Restaurant: Holiday cocktails likely
Sushi Sakuta: Winter seasonal fish (buri, kanburi)

Weather Appropriateness:

Hot Weather: Udon Shin (chilled zaru options), Moutarde (granite desserts)
Comfort Seeking: Gilmore (soups), Udon Shin (hot broths)
Year-Round: All restaurants climate-controlled

ACCESSIBILITY & FACILITIES

Family Facilities:

Coach Restaurant: Jewel location (family-friendly mall)
Udon Shin: Takashimaya (accessible, high chairs available)
Gilmore & Damian D’Silva: National Gallery (stroller access)

Private Dining:

Sushi Sakuta: Counter seating creates intimacy
Moutarde: Spacious for group bookings
Coach Restaurant: Jewel space accommodates parties

Wheelchair Access:

All locations in modern buildings with accessibility features
Best Access: Jewel, Takashimaya, National Gallery

DRESS CODE

Smart Casual:

Sushi Sakuta: Refined dining appropriate
Coach Restaurant: Upscale casual
Gilmore & Damian D’Silva: Gallery location suggests neat attire

Casual:

Udon Shin: Mall casual
Moutarde: Relaxed bistro
Styxx: Evening casual

CONCLUSION

December 2025 brings exceptional dining diversity to Singapore. From heritage Eurasian cuisine to Michelin-starred omakase, Tokyo noodle culture to French bistro charm, Middle Eastern fire cooking to American classics, these openings showcase Singapore’s position as a global culinary destination.

Top Pick for Most Diners: Udon Shin (quality-price-accessibility balance) Top Pick for Food Enthusiasts: Sushi Sakuta (technical excellence) Top Pick for Experience: Moutarde (theatrical carvery) Top Pick for Innovation: Gilmore & Damian D’Silva (heritage preservation) Top Pick for Versatility: Styxx (skewer variety, late hours) Top Pick for Visiting Friends: Coach Restaurant (recognizable brand, quality execution)

Each restaurant offers distinct value propositions, ensuring options for every occasion, budget, and preference. Singapore’s food scene continues to evolve while honoring tradition, fusion, and global excellence.