New Restaurants to Check Out in Singapore In July 2024

The following new restaurants in Singapore present a range of excellent food and wine – from Korean cuisine and homey Italian fare to vibrant Nikkei-inspired flavours.

Na Oh 

Top Korean Chef Corey Lee has launched his maiden venture in Singapore, in collaboration with Hyundai. Dubbed Na Oh (Korean for moving from inside out), the new casual dining concept is tucked within the Hyundai Motor Group Innovation Centre Singapore (HMGICS) in Jurong West. Although it takes some effort to get here, Na Oh promises an excellent dining experience with an inclusive and accessible approach to quality Korean cuisine.

The seasonal menu, available as a four-course prix fixe menu, sees traditional Korean preparations such as fermentation and preservation, integrated with modern techniques. Enjoy dishes like Mulhwe (seafood in an icy kimchi broth), Naengmyun (cold beef noodles immersed in a broth of dongchimi and simmered beef stock), and the ever popular Samgyetang or ginseng-flavoured stuffed chicken.

What’s interesting is that Na Oh’s dishes are crafted using ingredients grown in HMGICS’s own vertical Smart Farm. This farm produces up to nine different crops including ice plant, red coral lettuce, swiss chard, mustard, kale, romaine lettuce and mizuna, creating a unique seed-to-table experience. Na Oh is open from Wednesday to Sunday for lunch and dinner. Reservations are recommended and can be made via: www.hyundai.com/sg/naoh

SUSHISAMBA 

Famed for its unique blend of Japanese, Brazilian, and Peruvian cuisine, SUSHISAMBA is set to open its first Asian outpost at the Capital Tower this July – promising stunning all-round views of Singapore’s skyline and a stellar dining programme by acclaimed Chef Kyung Soo Moon. Diners will not find a better setting to indulge: perched on the 52nd floor of Capitol Tower, the restaurant affords panoramic scenery of Singapore’s skyscrapers as well as the sparkling sea. Interiors are designed by world-renowned architectural firm KokaiStudios, boasting an expansive and stylish space that seats 250 across multiple levels.

The main dining area is lively and convivial, with a theatre-style open kitchen where diners can watch the chefs in action as they fire up premium ingredients over the robata grill. Or kick back at the laidback lounge and savour expertly crafted cocktails. Completing the SUSHISAMBA Singapore experience is the iconic SAMBA ROOM, a chic lounge-style setting on the mezzanine floor. The menu spotlights quality and carefully sourced ingredients from around the world, including fresh tuna sourced directly from Japan.

Popular signature dishes from SUSHISAMBA will be mainstays, so expect favourites like the Peruvian ceviche, sushi, and sashimi, in addition to new creations like Samba chilli crab roll with tempura softshell crab with sweet chilli sauce and yuzu mayo. For more information: www.sushisamba.com

Griglia Open Fire Italian Kitchen

Griglia has opened its second outlet in the lively Katong district, offering diners an avenue where they can enjoy authentic dishes that evoke the traditional Italian summertime experience. Executive Chef Andrea De Paolo presents a new menu brimming with staples from Griglia’s Craig Road restaurant, plus a few new additions.

Embark on a culinary journey across Italy’s myriad cuisines, starting with a selection of finger-food snacks like Cantabrian anchovies, sustainably sourced from the Canabrian Sea’s Bay of Biscay; and an addictively crispy focaccia layered with cheese from Lombardy married with Umbria truffle in two ways: a truffle paste cooked down with Marsala wine and fresh shavings over the soft cheese. Slivers of 36 Months Aged parma ham are paired with smoked pears instead of traditional rock melon for a more tangy and crisp profile.

Pasta-wise go for the pappardelle with soft pork cheek and guanciale or the fusilli “Monograno Felicetti”, an indulgent pasta dish packed with morsels of jumbo crab spiked with Calabrian spice (‘Nduja). Fresh from the grill are savoury mains seared to perfection, from the Tuscan-inspired 30 Days Dry Aged Porterhouse ‘Fiorentina’ and whole Spanish turbot to the juicy 200 Days Grain Fed Angus Beef Prime Rib ‘Costata’, ideal for sharing among four to five people. Pair the meal with a wide selection of wines and cocktails, before rounding off with desserts like Upside-down Apple Cake and Sicilian Cannoli. Griglia’s version of creamy tiramisu is the Nocciolamisu with airy mascarpone, Frangelico and espresso. For more information: www.griglia.sg

Camille @ 1-Flowerhill 

Recently opened near Sentosa’s Mount Imbiah, 1-Flowerhill is housed in a century-old colonial bungalow, which has been refurbished to welcome three vibrant F&B concepts. These include Wildseed Café, as well as the new Wildseed Bar & Grill, and refined French-Japanese restaurant Camille. The latter is located on the bungalow’s second floor and is aptly named after Monet’s greatest love and muse.

Chefs Lamley Chua and Loh Wai Lun collaborate to create a blend of two rich culinary cultures, expressed through exquisite starters such as A5 Hokkaido beef and tuna akami tartare, and pan-fried foie gras on a bed of tender ‘kabu fukumeni’ (simmered turnip) and finished with fragrant genmaicha infused with kombu. This is followed by mains of white miso glazed black cod and Robbins Island full blood wagyu flat iron MBS7, packed with the big flavours of perfectly grilled flat iron steak given depth from the earthiness of salt-baked celeriac infused with balsamic teriyaki and sweet confit banana shallot.

Cocktails like Bright Sun in Spring, inspired by the classic highball but with a Roku Gin base and umbeoshi, and Seduction in Autumn, an innovative take on a classic Sour with Haku Japanese vodka subtly infused with milky oolong tea, cap off the evening. For more information: www.camillerestaurant.sg

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Text by: Eris Choo