Singapore is one of those cities where eating well is basically a lifestyle. We’ve been based here long enough to know that the dining scene moves fast, and what was the hottest table six months ago can feel dated by the time you finally get a reservation. So we decided to put together something more personal than a “must-eat” list pulled from press releases: every restaurant on this list is one we’ve actually sat down in, both been invited or paid for a meal at, and can genuinely recommend based on our personal preferences.
We update this guide based on restaurants visited in the past year, so you won’t find anything here that’s running on old glory. Think of it as our personal black book, ranked roughly from the places we’d drop everything to revisit to the ones we’d happily take a visiting friend to on any given weekend.
- Somma
There’s nothing quite like Somma right now. Chef Mirko Febbrile, the Puglian-born mind behind Fico, has created something genuinely theatrical without feeling forced about it. Set inside the former library of Nan Chiau High School at New Bahru, the soaring vaulted ceilings and arched windows do half the work before the food even arrives. The ritual of being greeted at the door, escorted to the kitchen for hors d’oeuvres, and then seated for a tasting menu that builds with each course is exactly the kind of considered dining experience Singapore rarely does this well. The cheese course with its curated pairings is an event in itself. If you eat at one place this year, it should probably be this one.
- Claudine
Julien Royer’s more approachable sister to Odette occupies a beautifully restored colonial chapel in Dempsey Hill, and it delivers on every level. Named after his mother and inspired by the warmth of home cooking, Claudine is what a French brasserie looks like when someone genuinely cares about both the food and the room. The Sunday brunch is a particular highlight. It’s the kind of restaurant that makes you feel like a regular from the first visit.
- Fico
Mirko Febbrile’s original Singapore project still holds its own even now that Somma has taken the top spot. The Italian-leaning menu at Fico is deceptively simple, pulling from southern Italian cooking with an ease that makes it look effortless. A great choice when you want something that feels special but not ceremonial.
- Saint Pierre
Chef Emmanuel Stroobant’s French fine dining institution has earned its longevity. Saint Pierre continues to serve one of the most technically polished tasting menus in the city, with a focus on sustainable produce that doesn’t come at the expense of flavour or creativity. It’s a room that treats you seriously from the moment you walk in.
- Le Pristine
Dutch culinary icon Sergio Herman, the force behind the three-Michelin-starred Oud Sluis, brought his Le Pristine concept to the refurbished Grand Hyatt Singapore and it landed well. The casual fine dining approach channels Italian flavours through a Zeeland lens, with an energy that’s as much about the atmosphere and sensory experience as it is about what’s on the plate. The pizzette king chilli crab, a nod to its Singapore home, is one of the more clever local integrations we’ve seen.
- Gyukatsu Kyoto Katsugyu
A Japanese import that consistently delivers. The concept is simple: premium beef katsu, cooked to your preference on a small personal grill at the table. It sounds gimmicky until you actually try it. The quality of the beef and the precision of the preparation make this one of the more satisfying meals you can have in Singapore for what you pay.
- Belimbing
One of the more exciting openings in recent memory. Situated above The Coconut Club on Beach Road, Belimbing is chef Marcus Leow’s attempt to push mod-Singaporean cuisine somewhere genuinely interesting. His wok-fried nasi ulam, a dish that goes through a three-step transformation before it reaches the table, is inventive without being alienating. The space itself, all rattan furniture and a stunning charcoal mural, is one of the better-designed rooms in town.
- Nobu at Four Seasons Singapore
Part of the global Nobu empire, and while familiarity might dull the novelty for some, the execution here is consistently strong. The Four Seasons property elevates the experience, and the black cod miso remains as reliable as ever. Good for a celebratory dinner with clients or family, where you want something that impresses without requiring explanation.
- SKAI
Located on the 70th floor of Swissotel The Stamford, SKAI earns its place on the list through a combination of solid cooking and one of the best views in Singapore. The menu skews modern European, with a focus on quality produce cooked with confidence. The room does a lot of the work, but the kitchen keeps pace.
- Summer Pavilion at The Ritz-Carlton Millenia Singapore
One of the finest Cantonese restaurants in Singapore, full stop. Summer Pavilion’s Michelin-starred kitchen takes classical Cantonese cooking and treats it with the kind of care and precision you expect from a property like The Ritz-Carlton. Dim sum here is genuinely exceptional. This is where you bring family when you want to make an occasion feel like one.
- Fysh
Josh Niland’s Singapore outpost at The Singapore EDITION is built around the Australian chef’s obsessive approach to fish and seafood, including the nose-to-tail fish philosophy he pioneered in Sydney. The dry-aged fish preparations are something you likely haven’t encountered elsewhere in Singapore, and the dining room inside the hotel is quietly one of the most stylish in the city.
- Cendra
A neighbourhood Spanish tapas bar on Gemmill Lane helmed by Barcelona-born chef Xavi Palau, who trained with Michelin-starred chefs in Spain before landing in Singapore with the FOC Group. The squid ink and Wagyu striploin rice cooked a la llauna, a traditional Catalan method, is the signature and rightfully so. Cendra is the kind of spot you want to know about for long weekday dinners with wine.
- Rappu
Singapore’s handroll scene has matured, and Rappu is one of the better entries in it. The focus is on Japanese-inspired handrolls done with quality ingredients, minimal fuss, and the kind of snappy service that makes the whole experience feel effortless. Good for a quick, high-quality dinner or a long night snacking at the counter.
- The Coach Restaurant at Jewel Changi Airport
The fashion house’s first permanent dining concept in Singapore is more interesting than it has any right to be. Set inside Jewel Changi, the 56-seater modern steakhouse is designed to feel like a slice of New York, right down to the yellow cab suspended from the ceiling. Head chef Kurt Sombero, formerly of Burnt Ends and Meatsmith, keeps the woodfire grill front and centre and the food delivers. The raw bar, the smoky mains, and the sheer novelty of the experience make this worth a visit, especially if you’re passing through the airport.
- The Butcher’s Wife
A gluten-free wine bar and restaurant in Tiong Bahru that has carved out a loyal following by doing things its own way. The menu changes regularly and skews European, the wine list is thoughtfully curated, and the small, intimate dining room creates a warmth that’s hard to manufacture. It’s become a regular for us when we want something relaxed and genuinely good.
- Torasho
A Japanese charcoal grill bar that does ramen and kushiyaki in a way that feels considered rather than casual. The atmosphere is lively without being exhausting, and the skewers are among the better versions you’ll find in the city. Good for groups.
- Carlitos
Joo Chiat was already doing well for itself, and then Carlitos arrived and made the neighbourhood even harder to leave. The Casa de Comidas concept, a collaboration between Chef Carlos Montobbio of Esquina and Antonio Miscellaneo of La Bottega Enoteca (which is two doors down, in case one good meal isn’t enough), brings Barcelona-style tapas to a warm, brick-walled space on Joo Chiat Road that feels genuinely transported rather than designed to look like it is. More than 30 tapas on the menu means you can keep ordering long past the point you intended to stop. The Basque burnt cheesecake tart with sangria sorbet has become something of a local legend, and there’s a Gaudi-inspired speakeasy hidden at the back for when you’re not quite ready for the night to end. Reservations fill fast, especially on weekends. Book ahead.
- Hikiniku To Come
Not every great meal needs to be a production. Hikiniku To Come, the Tokyo-born hamburg steak concept that built a cult following through sheer single-mindedness, does exactly one thing: a set of three charcoal-grilled Japanese beef patties served with rice, miso soup, raw egg and grated daikon. That’s it. The beef is ground fresh in-house daily, the patties go straight from grill to table, and the counter seating around the open grill means there’s no waiting for the kitchen to catch up. You eat it three ways: plain first to taste the beef, then with daikon and ponzu, then with egg broken over everything. Simple, fast, and genuinely delicious in a way that makes you wonder why more restaurants don’t just commit to doing one thing this well. Now at VivoCity.
- Noa
A Nordic-influenced restaurant that brings a quieter kind of ambition to Singapore’s dining scene. Clean flavours, restrained plating, and a focus on technique over drama. The kind of place that rewards repeat visits.
- Temper
A meaty, confident restaurant built around fire and whole-animal butchery. Temper’s approach is unapologetically carnivorous, and it owns that identity without apology. The in-house charcuterie and the quality of the prime cuts put it a step above most steakhouses in the city.
- SKIRT at W Singapore Sentosa Cove
The all-day dining restaurant at W Singapore on Sentosa leans into its poolside location with an easy, slightly festive energy. The menu is wide-ranging and built for grazing, and the setting, especially for a long weekend lunch, is hard to beat. It’s a different kind of dining experience to the rest of this list, but it delivers on its own terms.
- Meatsmith
A no-frills American smokehouse that has stayed relevant by staying focused. The slow-smoked meats, the sides, and the casual room create exactly the experience they’re going for. The Little India branch, in particular, has an energy that makes the whole thing feel like a neighbourhood institution rather than a chain. Comfort food done with care.
- Barrel
A wine bar and restaurant that prioritises the pour as much as the plate. Barrel’s list skews natural and biodynamic, and the food is well-matched to the wines. A good call when the occasion calls for something relaxed but considered.
- Tanjong Beach Club
The restaurant side of Tanjong Beach Club on Sentosa is often overlooked in favour of the bar and pool setting, but the food is worth paying attention to. International dishes with Southeast Asian inflections, all against the backdrop of one of Singapore’s most effortlessly enjoyable settings. Come for lunch on a weekend and stay longer than planned.
- The Feather Blade
A restaurant built around a single unusual cut: the flat iron, or feather blade, of beef. What sounds like a gimmick is actually a smart concept executed with real skill. The feather blade is tender, flavourful, and priced in a way that makes this feel like a genuine discovery rather than a special-occasion meal. One of the better-value dinners in Singapore.
- Merci Marcel
The French bistro mini-chain that punches above its category. Merci Marcel has expanded across multiple locations in Singapore but has maintained a consistency and warmth that makes it easy to recommend regardless of which outlet you end up at. The charcuterie boards, the wines by the glass, and the convivial atmosphere make it a reliable choice for almost any occasion.
- Violet Oon
Singapore’s ambassador for Peranakan cooking, and with good reason. Violet Oon’s namesake restaurants carry the heritage and complexity of Nyonya cuisine with a polish and accessibility that makes them work as much for visitors as for locals. The beef rendang, the ayam buah keluak, and the kueh pies she remain benchmarks for the cuisine in Singapore.
- Air CCCC
Located on a sprawling campus in Dempsey Hill, Air CCCC is one of the more conceptually ambitious projects Singapore’s restaurant scene has seen in recent years. The OMA-designed minimalist duplex sits at the end of a winding path past an edible garden, and the food, led by a kitchen with a strong sustainability ethos, is as thoughtful as the setting. Head chef Part Nongnuch’s Southeast Asian flavours, applied to locally sourced and foraged produce, create dishes that are vibrant and genuinely connected to where they come from. The mahi-mahi ceviche and the grilled tiger prawns are standouts.
- The Coconut Club
The original that inspired Belimbing, and still one of the best places in Singapore to eat nasi lemak. The Coconut Club’s obsessive approach to the dish, from the quality of the coconut milk to the freshness of the accompaniments, has made it a benchmark. Do not sleep on the chicken rendang.
- Cygnet by Sean Connolly
New Zealand chef Sean Connolly’s Singapore restaurant brings a confident grill-forward sensibility to the local dining scene. The focus is on quality proteins, cooked simply and well, in a room that’s comfortable without trying too hard. A good choice for a business lunch or an unfussy dinner with out-of-town guests.
- Casa Cichetti
An Italian osteria that nails the brief: good pasta, good wine, and a room that feels lived-in rather than designed. Casa Cichetti captures something of the neighbourhood spirit of an Italian cantina and transplants it successfully to Robertson Quay. The handmade pasta is consistently excellent.
- Les Ducs
Chef Louis Pacquelin’s Ann Siang Hill restaurant is one of the more interesting arrivals in Singapore’s French dining landscape in recent years. A protege of Alain Ducasse, Pacquelin describes the concept as “French fun dining”, and it delivers: hearty brasserie signatures reimagined with Asian inflections, in a warm 40-seat space that feels genuinely spirited. The croque prata, a Croque Monsieur reworked with Singapore roti prata and truffle bechamel, tells you everything you need to know about the tone here.
- Locanda
A cosy Italian spot in Little India that earns its following through honest cooking, fresh pasta, and a focused wine list. Locanda doesn’t try to be everything to everyone, and that restraint is part of what makes it work. A neighbourhood gem worth going slightly out of your way for.
- Basilico
The Italian restaurant at Regent Singapore has built a loyal following over many years, and the all-you-can-eat Saturday brunch remains one of the better deals in the city for Italian food at this level. The spread is wide, the quality is reliable, and the room is comfortable enough to spend a few hours in without noticing.
- Medusa
Singapore’s first osteria romana, brought to life by the Fortuna Group inside JW Marriott South Beach. Rome natives Federico Scordo and Federico Burci lead the kitchen and front of house respectively, and together they’ve created something that feels genuinely Roman rather than generically Italian. The crimson-drenched interior, all vintage glamour and loud energy, sets a tone that the food matches well. Hearty, honest, and fun.
- Lavo
The Italian-American rooftop restaurant at Marina Bay Sands brings a New York energy to one of Singapore’s most spectacular views. Lavo is unapologetically indulgent, from the enormous meatballs to the rooftop setting overlooking the bay. It’s a spectacle as much as a restaurant, and sometimes that’s exactly what you’re after.
- Meh’r
MasterChef Singapore Season 4 winner Inderpal Singh’s restaurant in Clarke Quay is a personal exploration of Southeast Asian street food elevated through careful technique. The menu rotates regularly, drawing from the flavours of Singapore, Malaysia, Thailand, Bali and India, and the result is cooking that feels rooted in real affection for the region rather than a trend. Find the yellow door on Carpenter Street and take the lift up.
- SushiSamba
The rooftop addition to the Singapore dining landscape that takes the SushiSamba formula, Japanese and Brazilian cuisines layered over each other with plenty of flair, and delivers it with the sweeping views you’d expect from a prime Marina Bay perch. It’s a big, theatrical night out, and it earns that.
- Da Michele
The Singapore outpost of one of Naples’ most storied pizzerias. Da Michele has been making pizza the same way since 1870, and the Singapore version honours that legacy. Thin, blistered, simply topped: just the Marinara and the Margherita, done exactly as they should be. No frills, no arguments.
A few notes on how this list works. We only include restaurants we’ve personally visited in the past year, and we update it as we eat. The ranking reflects our honest experience at the time of our visit, taking into account food quality, service, value, and the overall reason we’d return. Some of these are special occasion spots; others are the places we find ourselves coming back to on a random Tuesday. We’ve tried to indicate which is which. As always, follow along at adventurefaktory.com for the full reviews, and visit us at @adventurefaktorymag for the latest.
