From constellation-inspired cocktails to a steakhouse that lets you choose your own knife, here’s where we’re dining and drinking in Singapore this month

Singapore’s dining scene never stands still. Each month brings a new wave of openings, menu overhauls, and chef collaborations, and keeping up with them all could easily become a full-time job. So we’ve done the legwork for you. This Month’s Feed is our curated guide to the newest and most noteworthy additions across the city’s restaurants and bars, from headline debuts to considered refreshes at established favourites. Here’s what deserves a place on your reservations list.

Atlas

Parkview Square’s Art Deco grande dame marks its ninth year by looking to the stars. Daughters of Atlas, the debut menu from head bartender Esmeralda Castrogiovanni, draws on the Pleiades, the seven daughters of the Titan Atlas, with 16 cocktails arranged in chapters that move from alcohol-free afternoon sips to stiffer pours after dark. Each drink lists its ABV and flavour notes, so you can choose by mood. Standouts include Wingbeat, a gimlet riff of dill-infused gin and a house tzatziki cordial; Electric Vice, a prickly pear and horchata creation that turns from orange to pink as you swirl it; and The Illusionist, a nightcap that reworks duck à l’orange with duck fat-washed rye, cognac, orange gastrique, and Champagne. Purists can turn to the new three-part Negroni Ritual, or to the Atlas Martini, now poured with the bar’s own London Dry Gin. Three years in the making, the gin arrived last year in a bottle that nods to the bar’s twin passions: its tall profile echoes Parkview Square, while its concave base borrows from a Champagne bottle.

Atlas
Parkview Square
600 North Bridge Road
Singapore 188788

黑珍珠 The Black Pearl

Perched atop Odeon 333 with sweeping views of downtown, The Black Pearl now dedicates its weekends to dim sum. Executive chef Dee Chan, who was born in Hong Kong and is one of the youngest chefs in Singapore to lead a Chinese kitchen at this level, has created two new set menus at $88 and $138 per person. The first covers truffle-scented wild mushroom dumplings, xiao long bao, sakura ebi radish cake, and a cumin-spiced beef pancake. The second adds the restaurant’s award-winning otah mousse on crispy fish skin, osmanthus-smoked silver cod, and braised rice with South African abalone.

Both menus include the dish that stayed with me long after the last plate was cleared: the Iberico char siew. Cut from the pork neck, it arrives charred at the edges and decadently fatty, its caramelised glaze giving way to meat that all but melts in the mouth. The same pork fills a new char siew puff pastry (S$15 for three), created with Chef Choi Hyun Seok of Netflix’s Culinary Class Wars. It is now a permanent fixture on the à la carte menu of more than 40 dim sum items.

黑珍珠 The Black Pearl
333 North Bridge Road
#07-11/12
Singapore 188721

Foura at IMBA Theatre

Set in a glasshouse at the entrance to IMBA Theatre, Southeast Asia’s largest immersive theatre, Foura brings eating well and feeling well under one roof. Its four founders include the duo behind Bae’s Cocktail Club and Milli, the founder of Habitat Coffee, and a food technologist with a PhD in ageing. That last background explains a menu shaped by the diets of the world’s Blue Zones, the regions known for long-lived populations. In practice, that means grass-fed meats, omega-rich seafood, and generous pours of high-polyphenol olive oil across contemporary Asian and European plates, from a three-fish chirashi don to burratina with roasted pumpkin and Korean chilli oil. The dish to order is the Patagonian toothfish (S$46). Look it up and you’ll find one of the ocean’s least photogenic creatures; on the plate, it’s flaky and rich, much like cod, served over cauliflower purée with a clam-kelp broth and sweet corn salsa. Come early for one of the weekly wellness sessions, which run from yoga in the theatre’s immersive hall to 9D breathwork and sound baths, then stay for dinner overlooking Gardens by the Bay.

Foura
18 Marina Gardens Drive
#01-23
Singapore 018593

Skirt at W Singapore

Saturdays at W Singapore – Sentosa Cove now come with a reason to linger by the marina. Skirt’s new brunch opens with oysters, foie gras, and ceviche before moving on to the main event: smoked pork belly, wood-fired Wagyu picanha, and the restaurant’s signature dry-aged duck, carved at the table. Meanwhile, a margarita trolley makes the rounds.

The brunch builds on a menu refresh from earlier this year, which leans harder into open-fire cooking and dry-ageing, applied to fish and poultry as well as beef. Rotating cuts of David Blackmore and Hokkaido A4 Wagyu share the grill with bone-in steaks aged for 28 to 45 days. The most memorable moment of my evening, however, came before the first bite: choosing a steak knife. Skirt’s beef sommeliers present a collection handmade by Roland Lannier in Thiers, the historic heart of French cutlery, with handles in everything from concrete and marble to wood and fibreglass. My dining partner and I picked the heaviest and the lightest of the lot, swapped halfway through, and each found we preferred the other’s. I still can’t say why, but it changed the meal entirely.

Skirt at W Singapore
Sentosa Cove
21 Ocean Way
Singapore 098374