October is shaping up to be a milestone month for Singapore’s dining scene, marked by the return of celebrated chefs, the graduation of a homegrown concept, and the debut of wildly inventive destinations. From a reimagined pasta bar in Tanjong Pagar to floating desserts at City Hall, these are the new openings that have the city’s food lovers talking.
Ao
Chef Takeshi Araki is back. Following the closure of his Michelin-starred restaurant Esora late last year, the chef has opened Ao, a relaxed modern Japanese spot in Orchard. Part of the Cloud Restaurant Group’s growing portfolio, which also includes the nearby Cloudmills bakery, Ao trades formal kappo dining for a bright, family-friendly setting. The menu focuses on elevated yet approachable sharing plates. Highlights include a vibrant bluefin tuna tartare over crispy toasted sushi rice ($28) and addictive grilled chicken wings stuffed with black truffle mochi rice ($22).
Aro
Just down the road at Esora’s former address, another triumphant comeback is underway. Aro is the sophomore effort from Chef Johanne Siy, who shuttered her acclaimed Mediterranean restaurant Lolla earlier this year. Siy calls her cooking “Creator’s Cuisine,” a deeply personal approach that resists geographic labels. The 26-seat tasting menu ($268) weaves French techniques with ingredients from her Filipino upbringing—think pili nuts, stingless bee honey, and ube. Fans will be thrilled to find updated versions of Lolla signatures, including the smoked eel with avocado and jalapeño granita.
Saikyo Pasta
Not every great restaurant begins with a star chef. Saikyo Pasta started as a humble home-based takeaway concept in Shenton Way, run by a husband-and-wife team. Today, their snug 12-seater in Tanjong Pagar’s Icon Village is a full-circle moment for local entrepreneurship. The menu pays homage to Japan’s family-run wafu pasta joints. The Napolitan ($22.90) gets its distinct sweetness from Japanese ketchup, while the shiso mushroom pasta ($22.90) offers a savory, herbaceous lift. It’s an intimate, no-fuss spot that proves small operations can make a big impact.
Tanica
At The Singapore Edition hotel, the former Fysh space has been reimagined as Tanica. The name blends “botanical” and “tannins,” hinting at the modern Asian menu’s focus on spice-forward, herbaceous flavors. The standout is the asam pedas seafood risotto ($58), where rice is slow-cooked in a tamarind-laced broth and topped with ama ebi, sea grapes, and grilled wing beans. The airy dining hall, surrounded by lush foliage, remains one of the city’s prettiest settings. A three-course weekday lunch set at $48 makes it accessible for a midday indulgence.
Maison Yoshoku
Finally, dessert takes center stage at Maison Yoshoku, a new three-in-one concept from the Surrey Hills Group at Raffles City. The main attraction is the floating dessert omakase: delicately crafted sweets suspended in mid-air using magnetic levitation. Priced at $25 for three courses and $45 for seven, it is an interactive experience that originated in Tokyo. Beyond the gimmick, the kitchen serves hitsumabushi-style sets at lunch and yoshoku plates—Japanese-Western comfort food—at dinner.
This month’s openings reflect a broader energy in Singapore’s culinary landscape: a return to deeply personal cooking, a celebration of scrappy local ambition, and a willingness to take creative risks. Whether you’re chasing nostalgia, innovation, or pure comfort, these five restaurants offer plenty of reasons to book a table.