New plates and tipples in Singapore: April

The Gyu Bar
Nestled between Novotel Singapore and Mercure Singapore on Stevens, The Gyu Bar is the place for beef lovers. They purchase grade A4 Kumamoto wagyu – known for its excellent marbling and clean flavour profile that doesn’t overwhelm the palate – by entire cows to offer a full range of cuts, and the meat is kept chilled and air-flown from Japan. For the full works, go for the Gyu Bar Platter ($98/130g) which spans eight different cuts of beef. Thanks to the stellar ventilation system, you won’t leave smelling like barbecue. To beef up your Gyu Bar experience, all first-time diners will be treated to a complimentary cup of sake. #01-08, 30 Steven Road. Tel: 6732 0702/ 9150 3164

Fancy
The interior at North Canal Road’s Fancy might be minimalist (think stark white walls and an unassuming bar) but their drinks aren’t. Founded by Sin Kim Shin, the Singaporean winner for the Diego World Class Competition 2017, Fancy’s flower-inspired menu is named Pollen, and all 12 cocktails on the list go for $22 or $210 for a punch bowl – selected cocktails only. You’ll be seeing cherry blossoms all around with floral creations like the Sakura, a whisky highball-style drink accented with soft sakura notes, or the Rosella – rum, Campari, rosella, grapefruit, and a dash of sparkling water to raise your spirits. Feeling a little peckish? Tuck into their food menu which includes hearty options like Steak Frites ($34) and Pan-fried Risotto ($22) with king oyster mushroom and fried rosemary. 35 North Canal Road. Tel: 9818 5151

Atout
Patrick Heuberger, the former executive chef of now-defunct French restaurant, Au Petit Salut is back after 17 years and a varied career. The rustic French restaurant, Atout takes up two floors and has three dining areas, one of them outdoors. Heuberger will man a charcuterie counter , rillettes ($10/100g), cold cuts (from $14/100g) and salads (from $20), with most of the carnivorous delicacies made in-house by him. The hot kitchen will be helmed by executive chef Nelson Chua, a Les Amis alumnus who was last at the Poulet group of casual restaurants. Highlights include Rabbit Stewed in Mustard Cream Sauce ($32), Char-grilled Andouillette AAAA ($28/200g), and a 40-garlic roasted chicken ($30), grilled over charcoal fire. 40C Harding Road. Tel: 6679 1800

Majestic Restaurant
Since moving out of the New Majestic Hotel last year, the award-winning contemporary Chinese restaurant has found a new home at Marina One in Singapore’s Central Business District. Helmed by veteran chef-owner Yong Bing Ngen, who has over 30 years of experience in Chinese cuisine under his belt, diners can look forward to comforting creations inspired by his Hakka roots, from handmade Organic Brown Rice Cheong Fun ($6.80) filled with prawns and paired with lei cha (thunder tea) sauce, to Peking Duck (from $33) and fragrant plates of Black Truffle with Crabmeat and Egg Fried Rice ($20) cooked with a perfect wok hei. #04-01 Marina One, The Heart, 5 Straits View. Tel: 6250 1988

Forbidden Duck
Chef Alvin Leung, also known as the Demon Chef, is bringing his famed roast duck concept to Marina Bay Financial Centre. The Hong Kong based Forbidden Duck will open its doors in April to dish out scrumptious duck focused dishes such as the Peking-style duck, slow-roasted duck, the popular Crispy Duck Skin with Smoked Soft Boiled Duck Egg and Seafood Rice in Aromatic Duck Soup. The restaurant will also feature dim sum and other Cantonese favourites. Marina Bay Financial Centre. Opening in April