5 New Dining Hot Spots in Singapore

From ceviche to sushi, a feast awaits you on your next trip to this tropical city-state.

Photo: Sluviche

1. Sluviche

The portmanteau name of this newly opened Peruvian restaurant hints at what’s on the menu: slushies and ceviche. Of the latter, there are five types—scallop, tuna, shrimp, swordfish, and yellowtail—while the slushies, spiked with alcohol, come in two flavors: Pisco Punch and Pisco Sour. It’s a heady combination.

More information here.

Photo: B Burger

2. B Burger

A new addition to Singapore’s fast food scene is B Burger, brought to you by the same people behind clothing label Benjamin Barker. Expect all-American creations like the B Burger, a classic combination of beef patties, lettuce, and cheese smothered in its secret B Sauce, as well as the Bomchika Wow Wow, a buttermilk-fried chicken burger slathered in a Sriracha-honey sauce.

More information here.

Photo: Ishi

3. Ishi

If you fancy tucking into fine sushi in an intimate setting, head to Ishi on the second floor of InterContinental Singapore Robertson Quay. Here, seasonal ingredients are flown in from Japan four times a week, with the menu spanning premium sushi platters and kaiseki-style dishes involving wagyu, hairy crab, and more.

More information here.

Photo: La Pepa

4. La Pepa

Restaurant, bar, and market all at once, La Pepa offers an unusual dining experience with a focus on Spanish cuisine. Appetites will be satiated by hearty plates of paella, red or white sangria, and more. The meat paella, packed with chorizo, bone-in pork ribs, and judiónes beans, is said to be a hot favorite among diners.

More information here.

Photo: Fisk

5. Fisk

If you’re hooked on seafood, head to Frisk, a seafood bar and market place opened by Snorre Food—a company that has been supplying Nordic seafood to restaurants here for more than 30 years. Must-tries include the open-face smørrebrød sandwiches featuring ingredients like house-smoked mackerel, as well as raw hand-dived scallops.

More information here.

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