Singapore’s dynamic culinary landscape rings in early 2024 with a flurry of notable restaurant debuts, timed perfectly to engage diners ahead of upcoming peak seasons like Valentine’s Day and Lunar New Year. Catering to diverse palates, these five standout establishments span high-concept Japanese whisky izakayas and French-Japanese fine dining to specialized Korean health soups and experiential Latin American cuisine, solidifying the city-state’s reputation as a global gastronomic hub. This curated selection promises fresh, memorable dining experiences across the island, minimizing decision fatigue while maximizing the potential for a worthwhile reservation.
Barrel Story of Hibiki: A Whisky-Forward Izakaya
Stepping into the Central Business District (CBD) dining scene is Barrel Story of Hibiki, the first Hibiki-branded whisky concept restaurant globally outside of Japan, launched by the renowned Suntory spirits brand. Located in a space formerly occupied by an American grill house, the venue has been transformed into a sophisticated, moody izakaya ideal for whisky aficionados. The dark wood, textured stone, and dim lighting create an exclusive ambiance, divided into four distinct zones, including a main dining area, a 10-seat bar, an expansive outdoor terrace, and an intimate whisky salon known as The Vault.
The culinary direction is helmed by chef-partner Sho Naganuma, co-owner of the popular Torasho Ramen, ensuring a strong Japanese foundation. The menu features modern izakaya and wood-fired dishes alongside Torasho staples, such as the famous tonkatsu ramen and the truffle-infused Cold Stupid Ramen (S$35). Lunch offerings include two- and three-course sets (S$55–S$63), while dinner centers on a signature set (S$68). These dishes are meticulously paired with the restaurant’s extensive collection of Hibiki whiskies, available both neat, in crafted cocktails, or through specialized flights.
Loca Niru: Heritage Meets French-Japanese Elegance
In a compelling juxtaposition of old and new, Loca Niru has opened within the historic 140-year-old House of Tan Yeok Nee, the last standing of the famed ‘Four Grand Mansions’ of Teochew architecture. While the setting is steeped in local heritage—with preserved wooden trusses and traditional Teochew carvings—the cuisine is a striking French-Japanese fusion focused on fine dining.
Chef Shusuke Kubota bypasses traditional fusion tropes, offering an insightful eight-course tasting menu (S$298) that thoughtfully integrates Southeast Asian flavors using French techniques and Japanese sensibility. This innovative approach offers a compelling culinary narrative that matches the majesty of the mansion itself, which is opening its doors to the public for the first time. The blend of refined technique and stunning architecture offers a truly immersive and sophisticated dining context.
Bomul Samgyetang: Korean Comfort Cuisine
The trend of specialized Korean cuisine continues with Bomul Samgyetang, a new entrant at Chijmes dedicated entirely to samgyetang (Korean ginseng chicken soup). Building on the momentum of other recent samgyetang spots, Bomul distinguishes itself by offering the largest variety of the nourishing soup in Singapore, with ten distinct flavors on its menu.
Bomul emphasizes the health-focused nature of this traditional dish, utilizing locally-sourced, organic free-range spring chickens raised for an optimal 50 to 60 days. Each chicken is stuffed with glutinous rice, ginseng, garlic, and jujubes, then slow-cooked in a robust 18-ingredient broth. The ingredients, which include liver-supporting dried gardenia fruit and vitality-boosting deer antler, elevate the soup beyond mere sustenance. For those seeking alternatives, the restaurant also serves samgyejuk (ginseng chicken porridge), including options like abalone porridge.
MYX: Latin American Flavors and Cultural Lounge
Holland Village welcomes MYX, a Latin American and American South-inspired restaurant that seamlessly integrates dining with cultural experience. Beyond the 70-seat main dining hall, featuring a pebble-stoned bar and warm, textured interiors, MYX boasts unique amenities: a Lending Library and a Vinyl Listening Lounge housed within a private event space called The Cabin.
The menu is a reflection of chef Steven Chou’s culinary journey, drawing heavily on memories of New York’s Latin American community and his time working in Houston, Texas, focusing on spirited ‘comfort food.’ A standout dish is the “Dirrrty Chicken Rice,” marinated in black pepper, cumin, oregano, and citrus before being roasted to a crispy golden brown. MYX caters to varied schedules with wallet-friendly lunch sets (S$26), weekend brunch, and a daily Happy Hour.
Moutarde and Sundae Royale: A Dual French Debut
Celebrated French chef Paul Pairet makes his Singapore debut at Resorts World Sentosa’s Weave with a bold dual concept: the casual French bistro Moutarde and the premium dessert bar Sundae Royale.
Moutarde is an unpretentious bistro whose centerpiece is a British carving trolley-inspired carvery, featuring rotating daily cuts like Australian prime rib and New Zealand lamb leg. The menu is anchored by classic French staples, including beef tartare, grilled salmon, and a dedicated cheese room. Next door, Sundae Royale is a mint-green, retro-inspired parlor specializing in nostalgic, multi-layered ice cream sundaes offered in ten flavors, providing a spirited, family-friendly complement to Moutarde’s rustic cuisine.
These five establishments herald an exciting start to Singapore’s 2024 dining year, offering depth, variety, and unique conceptual approaches that ensure the city’s culinary scene remains vibrant and essential.