6 Singapore Restaurants That You Should Visit Now

Salted & Hung

Inside Salted and Hung

Inside Salted and Hung

Brisbane native Drew Nocente heads the kitchen at this buzzy Australian-style bistro, which
in March earned “Best New Restaurant” honors at Singapore’s annual World Gourmet Summit.
A display of hanging charcuterie in the shophouse’s front window is the not-so-subtle hint at Salted and Hung’s dedication to all things cured and smoked, from kangaroo to lamb leg, hamachi collar, and just about every edible cow part. Nocente does his own pickling as well, and he stocks the bar with an impressive variety of Australian wines and bottled craft beers.

Peanut Butter Tim Tams

Peanut butter Tim Tams

Blackmore wagyu, anchovy, and sweet potato

Blackmore wagyu, anchovy, and sweet potato

DSTLLRY par Christophe Lerouy

Chef Christophe Lerouy

Chef Christophe Lerouy

After staking his reputation locally at Singapore’s Michelin-starred Alma by Juan Amador, French chef Christophe Lerouy returns to the upscale dining scene with DSTLLRY, a 21-seater discreetly located in Queenstown. Within an open kitchen surrounded by counter seating, Lerouy offers a six- and eight-course omakase-style set menu showcasing his artful approach to French contemporary cuisine. The entire menu is refreshed monthly, but expect colorful dishes in inflected with seasonal Asian ingredients, like wagyu oxtail and foie gras bao with black garlic.

Escargot and baby squid with herb beurre blanc and lemon foam

Escargot and baby squid with herb beurre blanc and lemon foam

Mojo Singapore

Inside Mojo

Inside Mojo

Good vibes abound at Mojo,
the first food venture from twentysomething Singaporean actor Shane Pow. During the afternoon, when the place is often packed to near capacity with lunching office workers, Mojo serves healthy protein bowls with options like Norwegian salmon and beef steak heaped with quinoa, Thai papaya salad, and other grains and vegetables. Come nightfall, it morphs into an izakaya cranking out 12 types of yakitori, Japanese sakes and whiskies, and cocktails like the Niwatoko-Ume, a blend of Campari, elder flower essence, and umeshu (Japanese plum liqueur). Save room for Mojo’s popular umami bomb, the decadent foie gras chahan.

Chirashi bowl

Chirashi bowl

Foie gras beef bowl

Foie gras beef bowl

This article originally appeared in the June/July 2017 print issue of DestinAsian magazine (“Savoring Singapore”).

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