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Time Out
3 days ago
- Entertainment
- Time Out
5 new restaurants in Singapore to check out this June 2025
June is here, and with the mid-year mark comes a fresh crop of new restaurants in Singapore waiting to be explored. From rooftop Italian dining inspired by coastal lighthouses to sizzling chicken offcuts that'll change the way you think about Korean barbecue, you'll want to make space on your calendar – and in your belly. This June, you can sip on aperitivo by the sea at 1-Alfaro, dive into bold Latin American flavours at Cudo, and join the hype train at Tokyo's cult-favourite Pizza Studio Tamaki. There's also something for noodle lovers – Kyo Komachi brings regional Japanese udon specialties to Vivo City – and a whole new take on KBBQ at Korea's Song Gye Ok. Here are the hottest new tables in Singapore to book right now. Explore Singapore's 2025 restaurant openings by month: 1. 1-Alfaro A brand new lifestyle destination by 1-Group, the folks behind well-known concepts like Wildseed, Atico Lounge, and Botanico @ The Summerhouse, launches this month. 1-Alfaro takes inspiration from the lighthouses of Emilia-Romagna in Italy, and fittingly, this new spot is perched on the rooftop of Labrador Tower, overlooking the sea. Dig into classic Italian plates and sip on aperitivo – the restaurant La Torre and bar La Luna at 1-Alfaro are run by the same team behind Monti, so you know they mean business. Feast on a spread of handmade tagliatelle ($28) and pinwheel pasta ($22), grilled meats ranging from Australian ribeye ($148) to Iberico tomahawk ($78), and then mosey over to La Luna for sundowners, whether it's wines (from $12), cocktails (from $16), or sharing jugs ($40) that you fancy. Once the sun sets, the mood turns electric with a live DJ spinning till late. Address: Labrador Tower, Level 34, Singapore 118479 Opening hours: Mon-Fri 8am-1am; Sat 10am-1am; Sun 10am-midnight Expect to pay: Around $80 per person with drinks. 2. Song Gye Ok Think Korean barbecue and you'll most likely picture thick strips of samgyeopsal (pork belly) or slabs of galbi (beef ribs) over the grill instead of chicken. But prepare to have your perception changed after June 5, because Korea's famed grilled chicken restaurant Song Gye Ok is opening its doors in Singapore. The chain commands hour-long queues in Seoul – and mind you, these hungry patrons are usually locals, not tourists. Head down to Telok Ayer to sample Song Gye Ok's assorted grilled chicken platter ($98), featuring six chicken cuts including rare bits like chicken neck fillets, gizzards, hearts, and chicken breast softbone. It's a medley of textures and flavours that highlight the oft-overlooked parts of the chicken that can be just as delicious as the thighs, wings, or drumlets. On top of that, you'll also find Modu 's samgyetang on the menu – in particular the perilla seed, collagen, and spicy hangover soups. Address: 113 Telok Ayer Street, Singapore 068582 Opening hours: Mon-Fri 11am-3pm, 5pm-10pm; Sat-Sun 11am-10pm Expect to pay: Around $60 per person including additional sides to share. 3. Pizza Studio Tamaki The pizza fever in this city never dies, and Tokyo's Pizza Studio Tamaki is here to prove it with its legendary Tokyo-Neapolitan slices. This popular pizzeria from Roppongi officially opens to the public on June 10, taking over a unit in Duxton where the cocktail bar Tippling Club used to be. Maybe it's because of its celebrity-endorsed status (both Justin Bieber and Jeff Bezos have dined here) or its stamps of approval from Michelin and 50 Top Pizza, but we hear PST has already racked up some 2,000 reservations in its opening month alone. What sets the pizzeria apart is its dough, lightly fermented for 30 hours for a softer, fluffier texture, which is almost mochi-like in the way it pulls apart. The peel is also dusted with a fine layer of salt before the pizzas are slid on and fired up in the oven, adding a subtle savoury touch to each bite. Address: 38 Tanjong Pagar Road, Singapore 088461 Opening hours: Daily noon-3pm, 5pm-11pm Expect to pay: Around $60 per person with drinks. 4. Cudo The people behind Siri House and Mediterranean restaurant Moxie bring us Cudo, a new Latin American restaurant at Stanley Street. Executive Chef Steven Chou spent years travelling around New York, New Jersey, Mexico City, and Cancún, so everything at Cudo is tinged with the same punchy flavours and soul. A popular pick here is the lunchtime exclusive Cubano – sandwich stuffed with pork jowl, belly, Emmental cheese, and pickles – which is part of a reasonably priced $28 lunch set. But if you're dropping by for dinner, you'll get to try Chef Steven's Disco Fries ($16) – golden fries baked with Cotija cheese, beef gravy, chorizo, and salsa; and the squid ink pasta ($36) with lobster bisque cream and grilled tiger prawns. Stay for desserts like the tres leches ($14) with milk-soaked sponge and coconut cream, or the toffee plantain ($15) topped with vanilla ice cream. Address: 13 Stanley Street, Singapore 068732 Opening hours: Mon-Thu 11.30am-10.30pm; Fri-Sat 11.30am-11.30pm Expect to pay: Around $90 per person with drinks. 5. Kyo Komachi Remember when Himokawa udon (wide, flat noodles from Gunma, Japan) took the internet by storm early last year? Now, Umai in Guoco Midtown won't be the only place you can visit to try this unique dish – you can also check out Kyo Komachi in VivoCity, an udon-specialty restaurant highlighting the many versions of udon across the different regions in Japan. All the noodles here are handmade with Unryu wheat flour, imported from Japan. The signature Himokawa udon set ($14.90) comes with two sauces – pick curry for a richer flavour, sesame sauce, or the classic shoyu if you prefer something lighter. While you're here, sample the other udon dishes, including comforting, bubbling pots of Nabeyaki hot pot (from $16.90); white curry udon (from $12.90) from Ebisu, Tokyo; or fusion maze-udon (dry noodles, from $16.90) with toppings like ebi chilli, tom yum, or basil.
Yahoo
28-05-2025
- Entertainment
- Yahoo
First dibs: Tokyo's Bib Gourmand pizzeria makes its SG debut with chewy, 30h aged slices
Pizza lovers, gather around. Pizza Studio Tamaki (PST) is finally landing in SG. The highly anticipated pizzeria is opening its first overseas outlet on 10 Jun, located at 38 Tanjong Pagar Road. Named after master pizzaiolo Tsubasa Tamaki, PST has been consistently ranked in the 50 Top Pizzas in the World list and the Michelin Guide's Bib Gourmand. What sets Pizza Studio Tamaki's Neapolitan-style pizza apart from other places is its delicately light and chewy crust with a unique, Tokyo-style twist. This starts from the process of making the dough — it is meticulously crafted using their signature blend of Japanese and American flour, aged for over 30 hours and cooked in a wood-fired oven to achieve its crisp crust with an irresistibly chewy centre. Leading the Singapore outpost is Ryosuke Tanahara, a protégé of Tsubasa Tamaki who has spent close to 3 years training under his guidance. Now, is Pizza Studio Tamaki worth the hype? I'll save you the trouble of finding out by sharing my experience at this cosy eatery. (Spoiler: you won't be disappointed) Starting strong is Pizza Studio Tamaki's signature Tamaki (S$29) pizza. Upon picking up a slice, I immediately noticed how thin the crust at the bottom was, as it flopped over my hand unceremoniously. However, this allowed the juices of the tangy tomato and savoury cheesy combo to spill into my mouth. Even the edges of the crust had layers of salt packed into them, which rounded up the overall flavours of the pizza cleanly. Despite that, it was still so light that I could've easily demolished the rest of it. (I didn't; there were 3 more pizzas incoming.) Another tomato-based pizza option is the Arrabbiata (S$30) that had a pleasant kick, although it was evenly balanced out with the sweetness and slight tang of the cherry tomatoes, gloriously smashed on top. I was enamoured with Pizza Studio Tamaki's cheese-based pizzas. Their Bismarck (S$32) pizza features a base of fluffy mozzarella with mushroom and peppery pieces of pork that I'd best describe as meaty salt pockets. It complemented the beautifully runny egg (imported from Japan!) crowning the centre of the pizza. I saved my favourite for the last : it was Pizza Studio Tamaki's 5 (S$34), which translates to 5 cheeses. It's a mix of creamy, rich and deliciously savoury. The mascarpone, in particular was a standout, adding just the right hint of sweetness that elevated the flavours of the pizza. Oh, drizzle the honey over your pizza for the best possible experience. This might be a pizzeria, but their House-Made Tiramisu (S$14) and Vanilla Ice Cream with Okinawan Sea Salt & Extra Virgin Olive Oil (S$9.80) is NOT a waste of stomach space. I'm still dreaming about that luxuriously creamy ice cream coating my tongue. Please just try it for yourself. PST's got a whole menu of salads, cold and hot appetisers, and even a range of Japanese-inspired cocktails for you to choose from, so don't miss out on them! Every pizza here is handmade fresh, ensuring the highest quality of crust and ingredients alike. And based on the ones I tried, I can easily see how Pizza Studio Tamaki landed themselves a spot on the 50 Top Pizzas in the World list. 10 Jun, I'll see you there? 168 Neapolitan Style Pizza: Family-run handmade pizza hawker sells special flavours The post First dibs: Tokyo's Bib Gourmand pizzeria makes its SG debut with chewy, 30h aged slices appeared first on
Vogue Singapore
24-05-2025
- Entertainment
- Vogue Singapore
New restaurants in Singapore: Pizza Studio Tamaki and more
Courtesy of Sapoto When it comes to Singapore's culinary scene, there's always more to discover. Exclusive pop-ups regularly bring unique new gastronomic experiences to our door, and chef collaborations continually yield creative and delicious results. And of course, who could forget the constant slate of inventive new restaurants that are finding their place on our shores? The award-winning Tokyo-Napoli pizzeria Pizza Studio Tamaki lands on our shores after its most recent opening in Bangkok, quickly revealing its offerings to be some of the best pizza available in our city. Helmed by chef Tsubasa Tamaki, the restaurant is known for its signature dough, kneaded from a blend of Japanese and American flour and fermented for 30 hours before hitting the oven—resulting in a remarkably pillowy texture that keeps you diving back for more. On the opposite end of the Japanese spectrum is Sapoto, a yakitori omakase that propels the art of the binchotan grill to fine-dining status. Featuring humble ingredients prepared with finesse, the smoky enclave promises a spectacular meal ideal for meat lovers. As far as homegrown chefs go, both Rishi Neelandra and Violet Oon have new ventures ripe for exploring. The former brings his Michelin-starred chops to Station by Kotuwa, a vibrant new offshoot that offers authentic Sri Lankan fare through a cleverly designed menu that eschews frills for laidback comfort. The latter, known as Singapore's doyenne of Peranakan cuisine, brings some of the culture's lesser-known dishes to the fore at her new location in Dempsey. Ahead of your next big night out, look to our list of the city's most exciting new restaurants to check out. Courtesy of Pizza Studio Tamaki 1 / 5 Pizza Studio Tamaki Another slice of Tokyo has landed on our shores—this time in the form of a tantalising pie. The award-winning Tokyo-Napoli pizzeria Pizza Studio Tamaki—PST for short—has found a home at Tanjong Pagar Road, making this chef Tsubasa Tamaki's fifth outpost, following a successful recent opening in Bangkok. There's good reason to why the name of PST draws in snaking queues and has since given pizzas in Tokyo a reputable name—it all comes down to its signature dough. Kneaded from a blend of Japanese and American flour that's fermented for 30 hours before hitting the oven, the result is a puffy crust and thin centre; yielding a chewy bite. And with a foolproof recipe, what Tamaki does to seal in the winning pie is salting a wood fired oven as opposed to salting the dough, a simple act that enhances the salt distribution below the pizza bed. The rite of passage to any experience at PST is to start with its signature Tamaki, named after its creator and a cheeky iteration of the 'margherita'. Best to be enjoyed by first squashing the cherry tomatoes atop, the pièce de résistance falls on the smoked mozzarella that hits the senses at first bite. You can't help but dive in for more at this point, to which make sure to call for other flavours like Arrabbiata and 5 Formaggi. The former happens to be chef Tamaki's favourite—one that carries a little heat from sun-dried chili padi (as part of a Singaporean slant) while the latter is the perfect bridge as you ease into the sweets, of five mighty cheeses that amalgamate and paired immaculately with a drizzle of honey. Pies aside, the appetisers hold their own carb-free appeal—tuck into moreish beef meatballs served with the same fragrant tomato sauce present in the pizzas as well as tangy slices of marinated pumpkin doused in red wine vinegar. Of course, to conclude the PST experience, their vanilla ice cream too, carries the recurring note of Okinawan sea salt, alongside a savoury dose of extra virgin olive oil. Opens 10 June. Pizza Studio Tamaki, 38 Tanjong Pagar Rd, Singapore 088461 Courtesy of Station by Kotuwa 2 / 5 Station With Station by Kotuwa, chef Rishi Naleendra returns to familiar ground—21 Boon Tat Street—with a new concept that feels both personal and unpretentious. A tribute to Colombo's central railway station and the street food orbiting it, Station is a vibrant offshoot of Kotuwa, but offers a distinctly more easy-going experience perfect for quicker drop ins. The space is decked out in eye-catching design considered right down to each detail. A large copper shield depicting a Sri Lankan peacock hangs on one wall; a painting of a Kandyan chief, done by Naleendra himself, presides over another. Fabrics on the banquettes are sourced from Sri Lanka, while vintage curios are scattered throughout. It's stylised but lived-in—the sort of room that becomes more charming the longer you sit in it. The dishes, as is expected from Naleendra, are playful and punchy. The Babath Crispy Tripe with smoked chilli and lime is a dangerously addictive bite, while the Kaliya Chicken Liver is a flavourbomb that keeps you diving back for more. The cuisine is Lankan at its core, but with a contemporary pulse—unexpected ingredients and refined technique slipping into each plate with ease. Even the simplest of dishes, like a tempered dahl, is executed with great finesse, its appearance belying the complex flavour that lies within. It's the perfect destination for when you just need a really good meal with bold flavours and a great ambience—sans the frills. Station by Kotuwa, 21 Boon Tat St, Singapore 069620 Courtesy of La Terrace 3 / 5 La Terrace Tucked away behind French neo-brasserie Claudine is the restaurant's laid-back, airy new extension. Surrounded by lush open fields, La Terrace is casual yet chic—a convivial space where lively conversation can be had amongst hearty French plates and a thoughtfully curated gin programme. The intimate dining room is a cosy retreat that evokes the charm of Provence, whilst an outdoor terrace welcomes pet owners to bring their furry friends along. There's no better way to start your meal than a gin and tonic. At the centre of La Terrace's drinks programme is a robust gin offering, with a hand-selected collection of 25 gins spanning floral, citrus, herbaceous and spiced profiles. Each gin is carefully paired with selections from Fever-Tree or London Essence Grapefruit & Rosemary Tonic to further bring out its distinct flavours. Rooted in the same philosophy of French home-cooking as Claudine, dishes here are simple yet elevated. The star of the menu is no doubt the signature Half Roasted Chicken, cooked to succulent golden perfection and served with Niigata rice and crispy chicken skin. To accompany it, dig into an assortment of small sharing plates—from a delicious Sardine Toast topped with aioli and shallot pickles, to Zucchini Flower encased in a delicate tempura batter served alongside seasoned cottage cheese. And for dessert, try the Freshly-baked Madeleines. They might seem unassuming at first glance, but each little pastry is soft, fluffy, and delicately scented with acacia honey and hints of lemon—the perfect sweet treat to close the meal. La Terrace, 39C Harding Rd, Singapore 249541 Courtesy of Sapoto 4 / 5 Sapoto For meat lovers, yakitori is always a treat. When it's elevated to omakase status at a well-dressed venue with the addition of ingredients like truffle, uni and gold sparkles, it's a veritable performance and feast all in one. That is exactly what you are promised at Sapoto, the fine-dining yakitori restaurant which has just opened its doors in Tanjong Pagar's Amara Hotel. A stone-paved walkway leads into the space, gradually revealing the open kitchen framed with counter seating. In the middle, a large binchotan grill commands attention with its glowing embers and billows of smoke—a spectacular indication of the indulgent meal to come. The restaurant offers a fair bit of flexibility with three set menus for dinner, each one a curated journey through texture and flavour. You begin with a delicate spread of fresh sashimi, followed by the decadent uni truffle brioche, a golden, buttery mouthful perfumed with the earthy scent of truffle. As the chefs deftly grill up delicious skewer after skewer, standouts include the tsukune , which arrives alongside a bright-orange egg yolk which bursts open with rich flavour. The Pork Jowl offers crisp edges and a soft, meaty centre grilled to smoky perfection. The chicken hearts, a resounding favourite, are crunchy and succulent—they will almost certainly leave you wanting more. Just when you think you couldn't eat another morsel, a comforting bowl of Sapoto Ramen arrives, offering a warm ending to the extravagant meal. Sapoto, 165 Tg Pagar Rd, #02-26, 088539 Amara Hotel, Singapore 088539 Courtesy of Violet Oon 5 / 5 Violet Oon at Dempsey Hill Peranakan cuisine veteran Violet Oon has opened the doors to a stunning new location in a restored colonial building in Dempsey Hill. Boasting three private dining rooms, breezy verandas and a herb garden in addition to its generous main dining space, it's the homegrown brand's most ambitious restaurant yet, and not just in size. While the soul of Peranakan cuisine has always been enshrined in the ethos of each of Oon's restaurants, this new venture sees her digging deeper into her family cookbooks than ever before. The Dempsey menu brings some of the culture's lesser-known dishes to the fore. Leading the charge is the Hati Babi Bungkus , a traditional pork liver ball dish so onerous to prepare that Su-Lyn—Oon's daughter and the restaurant's creative director—had to fight for it to be included on the menu. Infused with the fresh, mild citrus of coriander seeds and topped with tangy pickled greens that cut through the more robust flavour of the liver, each bite is warm, savoury and comforting—a true labour of love. Other highlights include Kerabu Kacang Botol , a crisp and tangy sambal belacan winged bean salad, and the Gulai Nangka with prawns and salt fish, a hearty turmeric-infused coconut gravy with young jackfruit. To accompany, Violet Oon at Dempsey offers a wide selection of creative cocktails infused with regional flavours and ingredients. Try the Violet Bloom, a delicately sweet and fruity butterfly pea gin cocktail, or nurse a tangy sour in the form of the Rindu Roselle while soaking up the lush, rustic black and gold interiors of the building, the walls of which are lined with Peranakan tiles and mementos from Oon's illustrious career. Violet Oon, 7 Dempsey Rd, #01-05, Singapore 249671
Time Out
30-04-2025
- Entertainment
- Time Out
Vincenzo Capuano brings his award-winning contemporary Neapolitan pizzas to Singapore this May
The pizza fever is here to stay in Singapore, what with the upcoming opening of Japan's wildly popular Pizza Studio Tamaki this June, and equally exciting news: the launch of Vincenzo Capuano's first Singapore outlet next month. The Naples-born chef will be unveiling his namesake restaurant at Robertson Quay on May 17. Chef Vincenzo's pizzas are known for using 'Nuvola Super' flour – a proprietary flour he developed with a manufacturer. The dough is then long-leavened and highly hydrated to achieve a fluffy, light texture. To test the quality of the crust and base, guests are invited to cut apart the pizza dough with a pair of golden scissors placed on every table – a highlight of the dining experience. But it's not just diners who've given their nod of approval. The third-generation pizzaiolo has racked up some 40 awards in his two decades of pizza making, including the World Champion of 'Contemporary Pizza' in 2022, and most recently, the 12th spot among the 50 Top World Artisan Pizza Chains in 2024. Chef Vincenzo's success stretches beyond Italy, with 30 restaurants peppered across the Netherlands, Germany, Kosovo, and Dubai. He also frequently takes to social media, where he has over a million followers on TikTok and Instagram combined, to share kitchen behind-the-scenes and creative cooking videos. View this post on Instagram A post shared by Vincenzo Capuano official (@capvin) In Singapore, you can look forward to favourites like the Abbraccio e Mamma, which comes with a ricotta-stuffed crust and handmade meatballs; Tetti Illuminati, with a fior di latte base and toppings of mortadella, pistachio, and Pecorino Romano; and the Napolitudine, where crushed tomatoes, meatballs, and basil take the centre stage. There's also Come Una Capricciosa, which sees cooked ham, champignon mushrooms, and artichokes as main ingredients. here.
Time Out
24-04-2025
- Entertainment
- Time Out
Famous UK YouTubers Sidemen to bring their fried chicken chain Sides to Singapore
June 2025 is shaping up to be quite the month for Singapore's food scene. For starters, Tokyo's renowned Pizza Studio Tamaki will be landing on our shores. And next, viral internet sensation and UK YouTube royalty the Sidemen are flying their fried chicken brand Sides to our city, with their first-ever international outlet opening at Bugis+ this June – time to gather the squad for a full send. If you've been living under a rock (or just not on YouTube), The Sidemen are a seven-man supergroup of British creators – KSI, Miniminter, Zerkaa, TBJZL, Behzinga, Vikkstar123, and W2S – who started their YouTube channel in 2013 putting out FIFA and video game content. Today, they're known for their chaotic challenge videos posted each Sunday (called Sidemen Sundays) – think hide and seek in crazy locations and Tinder IRL – as well as banter-filled friendship. With over 22 million subscribers on YouTube and six million followers on Instagram, the group has created somewhat of an empire for themselves, with business ventures ranging from merch (Sidemen Clothing) to F&B (Sides and S XIX Vodka). Just yesterday, one of its members, boxer and musician KSI, took to Sides' Instagram page to announce the chain's opening in Singapore. In the video, he mentions that their new outlet in Bugis+ will be the brand's first international restaurant apart from its five existing locations across the UK – a pretty mad ting. An Instagram account for Sides Singapore has also been created, though apart from the announcement, nothing else has been posted so far. View this post on Instagram A post shared by Sides (@eatsides) Launched in 2021, Sides started as a delivery-only concept specialising in Nashville-style fried chicken. The Singapore menu is still under wraps, but based on the UK outlets, we can safely expect signatures like fried chicken burgers, tenders, and wings, all customisable to your preferred spice level, from the Nashville Mild to Nashville Insane. The UK menu also includes sides like loaded waffle fries, corn ribs, chilli poppers, and mac & cheese bites – so fingers crossed those make their way to Singapore as well. On top of that, Sides offers a whopping 10 sauce choices, from the elusive Secret Sauce to the more questionable chocolate BBQ. Who knows? We might just be getting a Singapore-exclusive sauce on the menu too.
