New plates and tipples in Singapore: March

Caffe Fernet
The most anticipated establishment in the local bar community of late, Caffe Fernet is conceptualised by the same drink-loving folks behind favoured watering holes Jigger and Pony, Sugarhall, and Gibson. Italian flavours are the name of the game here, as Executive Bar Programme Director Aki Eguchi and Executive Chef Polo join hands to serve up Italian-inspired cocktails and grub with a spritz of creative sprezzatura.What better place could there be to indulge in la dolce vita, and to sip on drinks like the classic Garibaldi or banana-infused whisky Banana-vardier than on the fabulous Collyer Quay waterfront? #01-05, Customs House, 70 Collyer Quay. Tel: 9178 1105

Verde Kitchen
Despite the current healthy eating craze, It’s always hard to find healthy food that actually tastes good. Here to save our taste buds and looking to presents its own brand of ‘real’ flavours is Hilton Singapore’s new Verde Kitchen. With gluten-free, vegetarian and raw food options, 98% of the menu items are made from scratch, and half of them incorporate locally and sustainably-sourced ingredients, including leafy greens from the hotel’s own Vertical Garden. Some of the wholesome offerings include a Grilled Tandoori Organic Lacto Chicken Wrap with ‘ketchumbar’ salad, Vietnamese Pho, and an Organic Basil-crusted Glacier 51 Tooth Fish cooked with local mushrooms. Level 2, Hilton Singapore, 581 Orchard Road. Tel: 6730 3397

Xin Divine
New player Xin Divine in Duxton Hill is one to watch: owner Jolin Lee set out to deliver the elusive comfort of Chinese food, but with a twist to satisfy modern palates. Though a new entry in the food scene, Xin Divine’s the food is already living up to its name. With three chefs at the helm specialising in Szechuan, Cantonese and French cuisine, expect to dive into dishes from Szechuan-style tortellini in chilli oil to Poulet de Bresse with foie gras (a rendition of ‘drunken chicken’), Chilean seabass served with garlicky Szechuan-style eggplant and topped with deep-fried enoki or a spectacular osmanthus sphere for dessert with chilled winter melon and rock sugar soup. It’s a well thought out spread that leaves you feeling nourished, as you lounge in their elegantly decorated dining room. 10 Duxton Hill. Tel: 3100 0030

LES45
A branch-off from East Coast Road’s Lower East Side Tacqueria, LES45 joins the ranks of Empire, Sear, and Angie’s at the Singapore Land Tower. Rather than Tex-Mex cuisine, Mexican Chef Jorge tries to recreate the culinary delights of contemporary Mexico (think staples like heirloom corns, beans, and chilli) with local and regionally sourced produced. Think Mexican food with an international twist – and a great view of Marina Bay Sands. Fun dishes like the moreish LES Guacamole, tangy Chicken Tinga Tostadas with wasabi fried egg, and Tempura Hake Tacos served along with housemade hibiscus mayo and salsa fresca. Level 45, Singapore Land Tower, 50 Raffles Place. Tel: 6221 9555

Tablescape
Tablescape at Grand Park City Hall offers comfort food, paired alongside cocktails, wine and craft beer. Helmed by executive chef Robert Chan, dip your spoon into Chan’s signature veal sweetbread in a two-minute pea soup, and prosciutto-wrapped monkfish and Maine lobster claw in bisque, risotto and Armagnac cream. The star, however, is the bread trolley with its impressive range of tantalising house bakes plus the cheese selection presented at the table. Level 3, Grand Park City Hall, 10 Coleman Street. Tel: 6432 5618