A Directory Of New And Independent Cafes, Bakeries And Restaurants In Singapore
From a spot offering Korean-Indian fusion fare to a store selling vegan bakes, these are some of the recently opened foodie haunts in Singapore we heart
By Rebecca Rachel Wong,
There is no arguing with the fact that we are a nation of foodies. The proliferation of dining establishments, private dining outfits, bakeries and conceptual coffee spots since the pandemic is the proof in the pudding of our passion for hunting down the best F&B experiences. In the list below, we highlight some of our favourite businesses that have been around since 2020 and why they're somewhere most of us will keep coming back to for more.
WILDCARD
What’s the business about: Wildcard is a new coffee and wine bar in the Havelock neighbourhood, with a menu including unconventional dishes like oxtail doughnuts and prawn sando. At night, there’s a wider selection of items, including pasta and braised lamb.
Who’s behind it: Owners Denise Lum and Charlene Yeap, who wanted to share their lifelong love for coffee and wine with the wider community. The duo also run Maxi Coffee Bar at Ann Siang Hill.
Its USP: Wildcard’s coffee and wine programmes are seasonally themed, featuring beans and bottles from independent farmers and artisans.
Instagram: @wildcard.sg
Address: #01-03 Furama RiverFront
Tel: 8817-8922
JANE PROVISION SHOP
What’s the business about: Formerly named Plain Jane Cafe and known for its Swiss rolls, the rebranded Jane Provision Shop is now an izakaya-style cafe located in the heartlands of Serangoon. The owners envision the cafe as a place where people of similar interests can gather and create conversations about design, arts, music and fashion.
Who’s behind it: Owners Jane Cheung and Sam Foo. Cheung's background in hospitality spans more than a decade, working in hotels, bakeries and cafes. As for Foo, his background is in photography which opened the doors for him to work and meet a variety of people from different industries.
Its USP: Home-style Japanese-inspired food and affordable drinks with no service charge or GST. The owners are also at the shop six days a week, creating a personal experience for customers. There’s even a corner that showcases their interest and the things they collect.
Facebook: www.facebook.com/janeprovisionshop
Address: 211 Serangoon Avenue 4, #01-10
Tel: 6281-2477
LOU SHANG
What’s the business about: This HDB-inspired cafe and speakeasy bar brands itself as a tribute to the cherished memories of HDB living, a celebration of community and a homage to the places Singaporeans call "home”. It operates as a cafe till 5pm each day, before transforming into a bar at night.
Who’s behind it: Owner Sebastian Ang, who also started Mama Diam and Synthesis Bar. Ang was inspired by his childhood routine of heading to a Mama shop after school, ascending the stairwell from the void deck, and returning home (hence the cafe’s name which translates to ‘upstairs’ in English).
Its USP: The cafe’s innovative coffee, cocktail, and food menu are all inspired by the theme of nostalgia, with fusion items like Hokkien-mee style ravioli or tortellini in chilli crab sauce. As owner Ang shares, each corner of Lou Shang tells a story, of neighbours sharing stories, children playing and the tapestry of ethnic diversity that colours our nation.
Website: www.mamadiamsg.com/loushang
Address: 38 Prinsep Street, #02-02
Tel: 8533-0792
KEEN’S BAGELRY
What’s the business about: Keen’s Bagelry features unique artisanal hand-twisted bagels, inspired by Kepo Bagels in Tokyo. The bagel shop came about when its founder realised locals prefer soft bread and generally are not inclined to try bagels because it's hard to chew. As such, bagels here have a crispy crust with a soft crumb, retaining a good chewiness.
Who’s behind it: Founder Chang Yong Keen, a graduate of Nanyang Technological University's Business Studies. He had the idea of combining New York bagel characteristics with Japanese shokupan (milk bread), and took six months to develop the recipe for the bagels.
Its USP: The bagels are all hand-rolled in-house and cold-proofed for at least 12 to 24 hours for maximum flavour. Each bagel combines the classic crispness of a New York bagel with a Japanese shokupan mochi-like crumb texture, served with in-house special Hokkaido milk scrambled eggs.
Instagram: @keensbagelry
Address: Floor 1, 730 North Bridge Road
Tel: 9298-1393
ONALU BAGEL HAUS
What’s the business about: Onalu focuses on New York-inspired hand-rolled bagels with a Singaporean twist. The folks here were inspired by countless bagels from mom-and-pop shops, bakeries and cafes in the Big Apple. They wanted to bring back a New York-style bagel – a softer and chewier variety than the ones typically sold here.
Who’s behind it: Jeremiah Tang, teaming up with four other partners (most of whom are from Singapore Management University)
Its USP: The bagel house offers an interesting toss-up between the New York classic bagels and Singaporean flavours. Examples include the nasi lemak bagel, pandan coconut bagel and kaya thyme butter bagel. The team also tries to bring bagels to the masses by making them slightly more affordable than other bagel places which tend to charge $15 and up.
Website: www.onalu.co
Address: 60 Stamford Rd, #01-11
Tel: 8268-5900
URBAN FOLKS
What’s the business about: A cafe concept born out of its founder’s time spent in Melbourne. The sandwich shop is inspired by flavours around the world, combining Asian ingredients with classic Western ingredients.
Who's behind it: Owner Vernetta Fong. Prior to opening Urban Folks, she lived in Melbourne where she pursued her bachelor’s degree. She fell in love with the city’s strong coffee culture, thriving cafescene and unique culinary offerings, and sought to bring her favourite food, Jaffles, back to Singapore
Its USP: The popular Australian Jaffles, also known as pressed sandwiches. The best-seller, the Curry-San, is filled with Japanese beef curry, caramelised onion and house-blend cheese. The cafe also has a sweet Jaffle, named the Nut-tellin’Ya. Those looking for a healthy snack can also enjoy the guilt-free Acai bowls.
Instagram: @urbanfolks.sg
Address: 38 Margaret Drive
KIZUNA
What’s the business about: Kizuna is named after the Japanese word for "bonds”, and strives to be a place where connections form. By day, the cafe features fresh coffee, breakfast toasts and daily lunch specials. At night, it transforms into an izakaya led by acclaimed chef Angus Chow, who crafts Japanese-Spanish tapas.
Who’s behind it: Shen Tan, third generation in charge of the cafe which used to be an old-school bakery named Shangri-La Confectionary and Delicatessen. She has taken the reins from her aunt and uncles who decided to pass the torch. Although she has renamed the place Kizuna, Tan is intent on keeping their roots firmly planted in this community. Award-winning chef Angus Chow is the brains behind the izakaya program that kicks off when the sun goes down.
Its USP: An emphasis on authenticity, warmth, and belonging. The cafe also features frequent collaborations with other F&B partners, occasional live events, a bartender mixing cocktails on Saturdays and spontaneous food specials. Kizuna pays homage to its bakery roots too, occasionally featuring the beloved tau sar pia which the old confectionary was known for.
Instagram: @kizunasg
Address: 148 Potong Pasir Ave 1, #01-37
Tel: 8921-3124
FLOURISH BAKERY
What’s the business about: Flourish Bakehouse started back in October 2021 with the desire to share owner Diane Ong’s love for bakes and coffee. The cafe moved out of its old space at Phoenix Park, which featured a pet-friendly picnic-style concept, in December 2022. This month, it will be reopening at the Singapore Management University (SMU) library.
Who’s behind it: Diane Ong, who left her corporate job to pursue baking full-time in 2020. She first started an online business that offered monthly bake boxes with a twist (the most viral one being chilli crab doughnuts), which then progressed to baking at a friend’s cafe and subsequently launching Flourish Bakehouse.
Its USP: Rustic bakes like lemon polenta cake and cheddar corn muffin, and a picnic-style concept (the new location will have an astroturf for people and pets to mingle too), which helped Ong and many of the cafe’s customers reminisce of their time in Australia. Customers can expect the same comfort bakes, grilled cheese sandwiches and speciality coffee at the new location.
Instagram: @flourish.bakehouse
Address: #01-22A Li Ka Shing Library @ SMU
OUR VEGAN BAKERY
What’s the business about: Our Vegan Bakery was created to scratch its founder's dessert itch. Since going vegan, she had a hard time searching for specific bakes she was craving and started creating her own vegan bakes.
Who’s behind it: Founder Michelle Yeow and her entire family. Her sister Isabelle does the baking with her, while her dad handles delivery. Yeow’s mum takes charge of everything in between.
Its USP: An entirely new vegan menu every month, with no artificial flavourings. There are also several popular classic staples including banana Biscoff crumble and sesame mochi.
Website: ourveganbakery.cococart.co
Address: 183 Jalan Pelikat, B1-94
THE FAT KID BAKERY
What’s the business about: Best known for its artisanal bakes like sourdough bomboloni (Bombos) and chocolate brownies, the bakery has relocated from Ang Mo Kio to Amoy Street since April this year. Aside from a rotating menu of breads like milk loaf, country white sourdough loaf, focaccia and ciabatta, the cafe will also roll out sandwiches in the coming weeks – keep an eye on @thefatkidbakery for the sandwiches’ launch.
Who’s behind it: Self-taught baker Ariel Tang, who started her baking journey over 13 years ago when she made her now signature chocolate brownies for friends and family
Its USP: All-time favourites such as their original Sourdough Bombos. The bomboloni (Italian-style filled doughnuts) is popular for its delicious sweet or savoury fillings, such as the newly launched spicy egg mayo, roasted garlic mascarpone, or sugary classics including chocolate, vanilla creme brulee and blueberry cheesecake.
Website: www.thefatkidbakery.com
Address: 39 Amoy Street
Tel: 8836-4833
TEMPT
What’s the business about: A gastro bar featuring cross-culture cuisine, embracing an extensive palate of ingredients and cooking methods from around the world. The semi-fine dining gastrobar is nestled within the walls of a 1893 heritage two-storey shophouse at Purvis Street, emanating a fusion of historical charm and contemporary grittiness.
Who’s behind it: Candice Leong, a private chef and food consultant. She started her culinary journey with French cookbooks and eventually graduated to more complex recipes. The globe-trotting chef has had stints across five ontinents and was mentored under chef Damiano Nigro from one-starred Michelin Villa d’Amelia / Palas Cerequio.
Its USP: The gastrobar seeks to merge traditional techniques with modern preparation methods. For instance, through utilising age-old fermentation and preservation methods that incorporate routine pH and temperature level checks. It also prides itself on sustainable food preparation. For example, corn husks leftover from the signature Deep Fried Baby Corn in Husk with Konbu Reduced Cream dish, are charred with dried seaweed into ash and used to coat sashimi or crisps.
Website: www.tempt.sg
Address: 31 Purvis Street
Tel: 8299-7382
FLEURETTE
What’s the business about: A fusion of Japanese, French and Singaporean flavours. The space features intimate table seating with a view of the kitchen, as well as a dark wood counter that bridges the distance between guests and chefs – a nod to the warm, Japanese style of reciprocative dining.
Who’s behind it: Chef-owner Tariq Helou, a former private dining chef. Fleurette reflects his training in some of the world’s finest kitchens in Paris and Tokyo, the childhood comfort foods cooked by his Japanese grandmother, as well as his Singaporean upbringing.
Its USP: Every dish at Fleurette tells a story of an ingredient, person or place. The tasting menus are a showcase of each season’s bounty, with top-notch ingredients used. In the dining area, seasonal botanical arrangements are crafted by The Humid House.
Website: www.fleuretterestaurant.com
Address:204 Rangoon Road
Tel: 8725-8218
TAMBI
What’s the business about: A casual Southern Indian and Korean joint along Amoy Street. Both founding chefs have Michelin stars as well. However, unlike the high-end dining rooms of their acclaimed establishments, Tambi is branded as cool, casual and loud.
Who’s behind it: Chef-owners Mano Thevar of two-Michelin-starred Thevar, and Sun Kim of one-Michelin-starred Meta
Its USP: Brands itself as the first-of-its-kind casual concept marrying Southern Indian and Korean cuisine. Dishes include Korean kimchi incorporated into an Indian chicken curry stew, and maggie goreng, with the maggie actually being Korean potato noodles.
Website: www.tambi.sg
Address: 47 Amoy Street
Tel: 9838-8401
THE BANK
What’s the business about: Set in a retro-themed joint, this restaurant serves authentic and fresh American burgers, as well as unique craft beers on 12 taps. The beers are always on rotation so drinkers can experience different styles of craft beers from numerous breweries.
Who’s behind it: Founder Darius Wong, with a few supporting partners. Wong used to run Burger Bar New York on Amoy Street.
Its USP: The signature cheeseburger, made from 100 per cent Angus beef. The patties are hand-butchered daily to ensure freshness. Also, the fan favourite buttermilk fried chicken burger, and meticulously curated board of 12 craft beers on tap. The board rotates regularly and provides a variety of styles from easy-drinking IPAs to high alcohol percentage volume imperial stouts.
Website: www.thebanksg.com
Address: 46 Craig Road
Tel: 6980-6875
PROVINCE
What’s the business about: Province focuses solely on highlighting Southeast Asian flavours and hospitality. Ingredients are from within the region, with a focus on seasonal produce and local and regional farmers, growers and fishermen.
Who’s behind it: Chef Law Jia Jun, who has honed his craft working at award-winning restaurants in California and Singapore. His approach at Province is one of simplicity, a coalescence of quality Southeast Asian ingredients and flavours that showcase the diversity of rich cultures within Singapore and the region.
Its USP: Each dish is limited to only five components, enabling diners to taste every nuance of their natural flavours and textures. Here, charcoal fire is not only the main mode of cooking but harnessed as another key ingredient to impart its own flavour to the dish & create a wok hei taste.
Website: www.province.com.sg
Address: 153 Joo Chiat Road
Tel: 8075-1896
RESTAURANT FIZ
What’s the business about Fiz on 21 Tanjong Pagar Road is a tasting menu-only restaurant that opened in June 2023, serving contemporary Southeast Asian cuisine. It sets out to be purposefully vast in its scope, exploring food cultures from Angkor Wat to Sarawak.
Who’s behind it: Chef-owner Hafizzul Hashim, who has been working in professional kitchens since the age of 18. He was born in Kuala Lumpur, Malaysia to Malay and English parents and spent over 20 years working in kitchens in Kuala Lumpur, London, Tokyo, Ho Chi Minh and now Singapore. That includes sharpening his knives in Michelin-starred kitchens like Mirabelle and Chez Bruce as well as Jean Georges in Tokyo.
Its USP: The restaurant represents the region’s diversity with changing menus known as Episodes, that spotlight the geocultural entities that call Southeast Asia home. Each dish is the result of extensive research into the history and foodways of Southeast Asia, with flavours and techniques gleaned from across the culinary landscape, including Chef Hafizzul’s own family recipes.
Website: www.restaurantfiz.sg
Address: 21 Tanjong Pagar Road, #01-01/02
Tel: 9679-8021
TAJINE
What’s the business about: Tajine is a Moroccan tapas and cocktail bar that celebrates the rich culinary heritage and lifestyle of Morocco, with a contemporary twist. The restaurant showcases Moroccan cuisine's authentic flavours, with handmade and slow-cooked dishes drawing on culinary influence from the Mediterranean and Africa.
Who’s behind it: French restaurateur and founder Olivier Bendel. The food is helmed by executive chef Remy Carmignani, who has honed his culinary experience across the globe, including in Morocco where he gained in-depth knowledge of the country's culinary traditions.
Its USP : The restaurant prides itself as the only bar specialising in Moroccan tapas. It also revives the cultural tradition of ‘Friday couscous’, where friends and family gather over a meal, enjoy each other's company and share in a generous dinner. The authentic Couscous Royal is served with fluffy hand-rolled semolina cooked with lamb merguez, lamb chop, spring chicken, kefta, onion tfaya and chickpea, complemented by a silky lamb and chicken bone broth.
Website: www.tajine.sg
Address: 18 Mohamed Sultan Road
Tel: 6690-7566
KUBO WOODFIRED KITCHEN
What’s the business about: Kubo Woodfired Kitchen redefines the flavours of the Philippines, and celebrates the diversity of cultures and ingredients around the world using traditional Filipino barbecuing techniques.
Who’s behind it: Chef Kurt Sombero, who brings a wealth of experience from numerous restaurants like Restaurant Andre, Burnt Ends and Impressions Restaurant (Manila). He has curated a wide range of dishes that showcase his Filipino heritage.
Its USP: A creative use of spices and fresh ingredients, reinventing the flavours of the Philippines and reintroducing them to a multicultural audience. Highlights include Crab Fat Risotto with Tobiko, Inasal Mid-Wing with Annato glaze and pickled green papaya and Quail Adobo with Adobo glaze and potato.
Website: www.kubo.com.sg
Address: #01-12 The Pier at Robertson, Singapore 239013
Tel: 9645-8436
RESTAURANT KHIRI
What’s the business about: This Jalan Besar establishment is a laid-back restaurant that dishes out down-to-earth, authentic flavours of Thailand in a refined tasting menu. The second menu launched in August, and offers a deeper exploration into Thai dishes and ingredients, introducing Khiri’s guests on a gustatory journey over eight courses.
Who’s behind it: Chef Miller Mai, who started his career in F&B at age 13 assisting his father at his parents’ tze char restaurant. The former head chef of Ding Dong has an 18-year career spanning French, Chinese, Japanese and Italian kitchens across Singapore.
Its USP: A multi-course format which carefully balances hot, sour, salty, and sweet, with a restrained application of contemporary culinary techniques. For example, Miller’s take on Kai pan ta-kra sees hand-chopped chicken shaped around a lemongrass stalk and cooked over a charcoal grill. It is served alongside Thod man goong, where the classic shrimp cake is given the Khiri treatment.
Website: www.restaurantkhiri.com
Address: 15 Hamilton Road
Tel: 8686-6169
AHARA
What’s the business about: Ahara occupies the 1,300 square feet ground floor of a pre-war shophouse. The restaurant celebrates the multiplicity of India’s culture, tradition and community.
Who’s behind it: Chef-owner Vikramjit Roy. Ahara is his first restaurant in Singapore, a reflection of his roots and culinary journey that has taken him across the seas from India to Japan.
Its USP: Heavy focus on art, such as restructured fabric sculptures by iconoclastic designer Kallol Datta suspended from the ceiling. There are also pieces created by artists hailing from across India’s many regions – part of an extensive collection belonging to The Eight Foundation. As for the cuisine, expect a display of traditional Indian and Japanese pickling techniques.
Website: www.ahara.sg
Address: 20 Teck Lim Road
Tel: 9726-9720
BACATA
What’s the business about: A new Latin American restaurant in the heart of Cecil Street. Bacata’s menu showcases flavours of Latin America through modern Colombian food. Diners can also choose the chef’s tasting menu by chef-owner Fernando Arevalo.
Who’s behind it: Chef–Owner Fernando Arevalo, who was trained in the kitchens of award–winning chefs including Daniel Boulud and Bill Telepan. He was previously chef–owner of Singapore fine dining restaurant Preludio.
Its USP: Adorned with Colombian decorative masks and striking artwork, as a celebration of Latin American culture. Food highlights are the Arepa Con Cerdo, a blend of grilled corn cakes and pork shoulder; the Pescado y Arroz con Coco, a fusion of sea and land with grilled sea bass atop Arborio coconut rice, and the crowd-pleasing Tiradito Bacata, which is torched Spanish mackerel with smoked cod liver cream.
Website: www.bacata.sg
Address: #03-01/02 Fraser Tower
Tel: 6904-5686
ANIBA
What’s the business about: Aniba is a chef's kitchen & lounge, featuring innovative and contemporary Middle Eastern cuisine. The space is home to a cocktail lounge, upscale restaurant and private room, and offers a panoramic view of the Singapore River and city skyline.
Who’s behind it: Internationally-acclaimed Israeli chef Meir Adoni, whose culinary philosophy is rooted in his deep respect for traditional flavours and ingredients. Aniba is his modern interpretation of Middle Eastern cuisine, prepared with European and Asian cooking techniques and flair.
Its USP: Aniba offers unique dishes like Katayef. These are traditional Lebanese semolina pancakes amped up with grouper “chraime” stew, cilantro and chiles, paired with Thai-style vinaigrette and seasonal vegetables. Those seated at the coveted chef’s bar flanking the kitchen can also enjoy an insider up-close dining experience.
Website: www.aniba.com.sg
Address: 6 Battery Road, #05-03
Tel: 9668-8036
SEROJA
What’s the business about: Seroja is a 2,700 square foot restaurant located at the heart of Duo Galleria. The cuisine celebrates the Malay archipelago region, and Seroja shares the same name as the lotus flower in Malay. The open-kitchen concept allows guests to watch the action unfold regardless of which seat they choose.
Who’s behind it: Chef-owner Kevin Wong, whose culinary career spans 14 years. He was recently awarded the Forbes 30 Under 30 Asia award in Arts 2022 and The Young Chef Award by The Michelin Guide 2023. At Seroja, he combines his international culinary experience with his affinity for the flavours of the Malay Archipelago.
Its USP: Seroja takes pride in working collaboratively with growers, fishermen, craftsmen and artisans from around the Malay Archipelago, many of whom are the last bastions of their trade. You’ll find their hard work featured throughout the dining experience.
Website: www.seroja.sg
Address: 01-30/33 Duo Galleria
Tel: 8522-2926
CENZO
What’s the business about: Cenzo pays tribute to its owner’s Italian roots. The menu features a host of traditional Italian flavours presented with a touch of modern Australia, using fresh produce, artisanal processes and modern cooking techniques.
Who’s behind it: Drew Nocente, who previously led minimal-waste concept restaurant, Salted & Hung. Cenzo was created out of Nocente’s desire to cook out of passion by tapping into his Italian heritage whilst giving a modern Aussie vibe to it.
Its USP : Fresh pasta is handmade daily in the premises. There’s a different shape for every variation, from the classic caserecci for cacio e pepe to bucatini with spanner crab and smoked trout roe. Off the beaten track from the usual Italian offerings comes a new signature dish too – raw blue prawns, fermented prawn oil and wakame seaweed.
Website: www.cenzo.com.sg
Address: 81 Club Street, Singapore 069449
Contact details: 9155 8374 / reservation@cenzo.com.sg
LA SAVIOR
What’s the business about: Opened in April this year, this restaurant serves French cuisine with a local Singaporean touch. The Hermes tableware, modern decor and wallpapers (many of which are limited edition or discontinued) are curated to create a stylish Parisian dining experience.
Who’s behind it: Owner Elisa Chhuon Buntha. The restaurant was inspired by her mother who used to decorate their dining room with Hermes tableware.
Its USP: A luxurious casual experience with Hermès tableware, at an affordable price point. Signature dishes include La Savoir Butter Board, Angus beef tartare with youtiao dough, and the signature smoked duck pasta.
Website: www.lasavoir.sg
Address: #02-01 Scotts Square
Tel: 9377-7788