Bars and restaurants
BOP, Tanjong Pagar
This cocktail bar has made quite the splash since its January 2026 opening. Bartender Uno Jang has an innovative approach to traditional Korean spirits – order the signature iced somaek, which is topped with shaved soju ice. Rounding out the experience is an inviting shophouse space flush with textiles and folk art.
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The Coconut Club and Belimbing, Kampong Glam
Here, Kampong and Mawa coconuts from a family-owned farm are pressed into an array of dishes, including the star order: nasi lemak (rice cooked in coconut milk and pandan). For unconventional takes on Singaporean food, head upstairs to sister restaurant Belimbing. Homegrown chef Marcus Leow’s inventive cooking, including his clam custard, has deservedly received rave reviews.
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Thevar, River Valley
Having reopened in a new and elevated shophouse, chef Manogren Thevar’s south Indian fine-dining restaurant might have doubled in capacity but it still retains its intimate atmosphere. The menu features vibrant flavours and layered spices – the comforting Chettinad chicken roti is a signature.
Atlas, Bugis
World-class bartenders, an imaginative cocktail list and its own London dry gin are enough to lure visitors to Atlas. But the bar’s Great Gatsby-inspired interiors – gilded balconies, intricate art deco murals and a 1,300-bottle gin tower – help set it apart from the crowd. If the bar is fully booked, try dropping in for afternoon tea.
Le Bon Funk, Club Street
Thanks to a playful wine list and dishes such as stuffed zucchini flowers and agnolotti, Le Bon Funk has gained a loyal fanbase. The restaurant’s Club Street location has a homely look, with warm lighting and wood accents, while its Holland Village outpost and cocktail spinoff, Bar Bon Funk, are equally well designed.
JB Ah Meng, Geylang
This lively restaurant in the red-light district – home to the culinary hotspot of Geylang – specialises in Singaporean zi char (wok-fried) dishes. JB Ah Meng offers a local dining experience, infused with the heady aroma of wok hei (the smoky flavour of stir-fries, achieved by cooking at intense temperatures). Must-eats include the white-pepper crab, prawn-paste chicken, crispy bee hoon and garlic chives.
Fura, Telok Ayer
This experimental drinking spot isn’t for the faint-hearted. Founded by former head forager at Noma Christina Rasmussen and Sasha Wijidessa, general manager of defunct speakeasy Operation Dagger, Fura draws upon ingredients that are either abundant in nature or have a low carbon footprint. Try the mealworm margarita or jellyfish martini.
Fiz, Tanjong Pagar
Nusantara cuisine – slow-cooked, spice-forward food from the Malay Archipelago – remains underappreciated across the globe, something that chef-owner Hafizzul Hashim hopes to change. He not only shines a spotlight on ancient techniques and indigenous ingredients, such as Javanese long pepper and sea snails, but also champions sustainable cooking, whether by using trimmings to make stocks or smoking poultry with onion skins instead of wood chips.
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Nutmeg & Clove, Bras Basah
This unassuming bar in the lively Bras Basah serves Singapore-inspired cocktails and cuisine in a relaxed yet refined space. Try the boulevardier with pandan and coconut, as well as the crispy turmeric chicken.
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Native, Chinatown
Taking up all three floors of a shophouse on Amoy Street, Native is an ambitious cocktail bar with meticulously crafted drinks. Asian spirits, including Japanese shōchū and Sri Lankan arrack, ensure that each mix provides a singular punch.
Marcy’s, Tanjong Pagar
Homegrown hospitality company Pleasurecraft Group is known for its atmospheric venues, including this seafood bistro. Inside, chandeliers, velvet drapes and gilt-framed paintings come together to create a unique style that’s rare in Singapore. But don’t expect old-school dishes. Seasonal plates, such as the bigeye tuna crudo and crab toast, draw from various food cultures.
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