New Asian restaurants to visit in Singapore this September 2024
These recently opened restaurants in Singapore are offering Asian creations from Sri Lankan to Japanese and Burmese.
Modern Filipino restaurant, Hayop, opened to much fanfare in the heart of Amoy Street (no. 104). Brought in by The Moment Group from the Philippines and operated in collaboration with Russell Yu of Iki Concepts and Gwen Lim of Patisserie G, Hayop (which translates to ‘beast’ or to refer to something as amazing) is a celebration of and a great introduction to the best of the best when it comes to Filipino cuisine, culture, and hospitality.
For the unfamiliar, Filipino food is typically served family style and is on the richer side, so gather a food- and fun-loving group of friends to best enjoy the experience. Sour and savoury flavours are prevalent in Filipino cuisine, and this is expertly showcased in dishes like Ensaladang Hayop, a winged bean salad tossed in a salted egg yolk vinaigrette, Adobong Dilaw, where Duroc pork belly is simmered in turmeric, garlic, and coconut vinegar, and the Wagyu and Watermelon Sinigang, comprising fork-tender Grass-fed NZ Wagyu bone-in shirt rib, an assortment of vegetables, and a comforting tamarind-watermelon broth. Hayop also serves jazzed up renditions of everyday comfort food, so make space for dishes like Manam’s Crispy Palabok (deep fried glass noodles with a savory seafood sauce), Crispy Sisig that pairs well with a bowl of garlic rice, and Inasal na Panga (charcoal-grilled tuna jaw marinated in annatto, calamansi, ginger, and lemongrass).
The Coconut Club at New Bahru has rolled out exclusive dishes including a new iteration of the signature Nasi Lemak — Quail Goreng Berempah — which features spiced fried quail with small bones that are crunchy and edible. This shares plate space with fried egg, crispy ikan billis, peanuts and a dollop of piquant sambal. Just as delicious is the elevated Wagyu Beef Roti John filled with boldly flavoured shredded meat.
There is a generous list of starters and sharing dishes, with new offerings like Bakwan Jagung, an Indonesian-style corn fritter served with tomato sambal, and Kambing Percik, made from twice-cooked Australian lamb short ribs that is first marinated in tamarind and White Sutera coconut milk (created from a blend of Kampong and Mawa coconuts) before being deep-fried. If that’s not enough, order a bowl of laksa bathed in a rich, spicy coconut broth and topped with plump prawns, clams. It’s served with grilled otah made with chunks of fish.
Wash down your meal with signature cocktails like Banana Old Fashioned, Singapore Sling with oolong-infused Brass Lion Singapore Dry Gin, and a refreshing Lemongrass Lychee Gin & Tonic.
Popular Sri Lankan establishment Kotuwa recently relocated to New Bahru – from its Little India location. Chef Rishi Naleendra’s Kotuwa 2.0 is where you can still have a distinctive Sri Lankan experience but a larger space. The décor is slightly rustic and colourful, reminiscent of a home in Colombo. Kotuwa is led by two-Michelin-starred Chef Rishi Naleendra, who is known for his innovative approach and deep respect for tradition.
Expect familiar favourites like hoppers, crispy-edged, bowl-shaped pancakes made from fermented rice flour and coconut milk, available plain or with an egg. Recommended accompaniments include Kaju Curry, an aromatic vegetarian curry of cashews and peas and Lamb Shank Curry – tender lamb shank balanced with red chillies and tomato. For a sweet finish, go for the Watalappam Tart, a classic favourite with velvety coconut custard, jaggery, pistachio, candied orange and spices.
Working alongside Rish is Ashaka Harith, a Colombo native and self-taught bartender, who’s responsible for the drinks programme. The dedicated outdoor bar offers a new selection of cocktails and Sri Lankan premium arrack. Guests can choose from 12 varieties, ranging from rarer finds like the Old Reserve Rare 47 to accessible options like Rockland Distilleries’ Ceylon Arrack, and can be savoured neat or on the rocks.
Try the Souvenir, a floral cocktail featuring Colombo 7 gin, pickled mango and ginger flower, or the refreshing Uncle Percy which pairs Short Story white rum with Ceylon arrack, soursop and coconut. To accompany the cocktails and spirits are small plates of crispy calamari tossed with chilli butter and spring onions; flavourful panko-coated and spiced mutton rolls; and the iconic crab cutlet, a Sri Lankan-style croquette with spiced crab meat filling.
Uoharu in Tokyo is known for transforming less than perfect produce from Toyosu Market – such as undersized fish and scratched scallops – into tantalising izakaya offerings. Its latest outpost in Singapore (#01-16 IOI, Central Blvd, Towers) is set to do the same, and will continue to see products purchased directly from Toyosu Market, selected with the same acceptance to be visually flawed but high quality ingredients. Uoharu Singapore takes inspiration from the original restaurant in Japan, with wooden flooring, low tables, and hand-drawn posters accompanied by curated sake labels. Start off with appetisers like the Bagna Cauda, a classic izakaya dish of fresh salad, crunchy pickles and seasonal produce. Moving on to heartier offerings, the Robatayaki selection cooks up prime meat and seafood cuts are arranged around a hot charcoal source and slowly smoked to the preferred doneness.
Pair your meal with more than 100 kinds of Japanese sake, beer, highball, cocktails, shochu, and other beverages directly imported from Japan. For sake enthusiasts, Uoharu is one of the rare few places that offer Draft Sake, a specialty brew free from preservatives. As you wine and dine, your eyes are in for a treat as well with the nightly Katsuo Warayaki Show, a unique straw-fired grill cooking technique.
Burma Social ‘s second outlet at Siglap (907 East Coast Rd) now features a revamped lunch menu and a brand new dinner menu, marrying traditional recipes and modern elements with influences of Chinese, Thai, Indian, Bangladeshi, and Laotian.
Start with Sichuan chicken coated in a spicy Sichuan-style sauce and crispy tofu with a slightly sweet, tangy and spiced sauce.There are some interesting dim sum creations to whet the appetite too. For instance, the Silky Siam Truffle packed with fresh truffle and cream cheese; Har Gao with green curry drizzle, and Burmese bao with plant based meat infused with traditional Burmese spices.
Share the range of mains such as the hearty Shan Kauk Swe with Burmese rice noodles and pickled mustard greens, and lamb masaman curry. To cater to a wider range of diners, the restaurant-bar offers a guilt-free menu of vegan and vegetarian items, including Kyar Pin Kyaw (thin lotus roots) and Golden Mandalay (crispy kangkong leaves with Burmese tamarind sauce).
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Text by: Eris Choo and Amy Van | Hayop text by: Anton D. Javier
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