No need to stress over where to eat in Singapore this May – we’re here to help. This time round for Hot New Tables, we’ve got two new Keong Saik arrivals (as if the ‘hood couldn’t get any more hip). Over on Boon Tat Street, a Chinese tapas restaurant and bar has officially opened. Can’t resist grilled meats and such? Then dining spots like FIX Grill and Opus Bar & Grill are definitely your go-to places.
Neon Pigeon ups the cool factor on already-super-hip Keong Saik Street
Neon Pigeon
One of Keong Saik’s hot newcomers is modern Japanese hangout, Neon Pigeon. From the graffiti murals on the walls to the quirky ninja cocktail “cups” from the bar and the industrial-style, dark wood-fitted space, everything about this spot’s pretty damn hip. On the menu, you’ll find Asian-inspired sharing plates like tsukune sliders, miso roasted pumpkin rice, and even soups like the Hokkaido buttered corn broth with oxtail. Drink-wise, feel free to challenge the bartenders and get them to customise your poison to your liking. On the other hand, you could order one of their cocktails, such as Harajuku Girl – a mix of Fords Gin, Fee Brothers plum bitters and shisho leaf.
Neon Pigeon, #01-03, 1 Keong Saik Street, Singapore 089109, p. 6222 3623. Open Mon-Sat 6pm-12am. Closed Sun.
Sisig crostini with foie gras? You can tell gin-focused bar Copper has put a lot of thought into their impressive bar bites menu
Copper
Copper’s the other new kid on the (Keong Saik) block. There’s only one word to describe the décor at this gin-focused bar: steampunk. The space is intimate (we say it’s a great spot to take that hot date of yours to), and you can enjoy Negroni on tap (yes, really) while chowing down on way-above-average bar bites like lamb kaftas with harissa mayo, babi guling tacos (warning: these babies are super spicy!), and sisig crostini – which is made even more decadent with the addition of foie gras. Need a full meal? There’s an omakase-style restaurant on the second floor, where exotic meats like rabbit and pigeon are served.
Copper, 10 Jiak Chuan Road, Singapore 089264, p. 6222 5565. Mon-Wed 6pm-12am, Thu-Sat 6pm-3am. Closed Sun.
Sum Yi Tai
Housed in a multi-storey shophouse, this restaurant-bar follows an old-school 1980s Hong Kong theme. Chinese tapas – like crispy roast pork and XO carrot cake – is served on the ground floor, a dining club (there’s a private dining room as well) is located on the second floor, and on the third you’ll find a private rooftop bar – which can only be accessed if you have an invitation or a reservation. Love whiskey? There’s a great range of options to choose from, such as single malts, whiskey-based cocktails, and even “white dogs” (white whiskeys).
Sum Yi Tai, 25 Boon Tat Street, Singapore 069622, p. 6221 3665. Open Mon-Fri 11:30am-2:30pm, 5pm-1am, Sat 5pm-1am. Closed Sun.
Get Mediterranean-inspired plates at FIX Grill
FIX Grill
An extension of HometeamNS-JOM Club’s poolside cafe FIX, halal dining spot FIX Grill specialises in Mediterranean-inspired fare – particularly grilled meats like beef keftedes and chicken tsukune. Other items are also available, including starters such as smoked duck arancini balls, as well as mains like the lobster roll and seafood pasta.
FIX Grill, #01-06 HomeTeamNS-JOM Club, 31 Ah Hood Road, Singapore 329979, p. 6397 5662. Open Tue-Sun 11am-3pm, 5:30pm-10:30pm. Closed Sun.
Enjoy elevated renditions of Thailand’s most iconic dishes here at Haha Thai
Haha Thai
You’ve heard of Haha Sushi (at Aperia Mall in Kallang), now there’s Haha Thai. The chefs that helm the kitchen are from southern Thailand, so expect the Thai dishes here (bak mee, buttercorn prawns, tom yam talay) to be a little more on the sweet side. The desserts are quite interesting – especially the Instagram-worthy red velvet lava cake. Don’t forget to try the obligatory Thai iced tea; it’s creamy, sweet, and not too smoky – just the way we like it.
Haha Thai, #05-29 Ngee Ann City, 391 Orchard Road, Singapore 238873, p. 6299 4401. Open daily 11am-10pm.
Opus Bar & Grill
Located at Hilton Singapore, Opus Bar & Grill is spearheaded by head chef Nick Philip, whose expertise lies in Modern Australian cuisine crafted with a touch of Asian flavour. Interestingly enough, the restaurant is the first grill in Singapore to feature a bespoke Himalayan salt-tile dry aging cabinet, where prime cuts of meat are dry aged in-house between 14 and 36 days. Highlights include the Rangers Valley angus rib (marble score of four; good for two pax), and the Kobe wagyu ribeye (marble score of six).
Opus Bar & Grill, Hilton Singapore, 581 Orchard Road, Singapore 238883, p. 6730 3390. Open daily 12pm-2:30pm, 6:30pm-10:30pm.