January brings a wave of exciting new openings and menu revamps across Singapore's vibrant dining scene, from innovative sushi experiences to diverse culinary concepts in new suburban spaces. Explore the latest additions to the city's food landscape, featuring everything from experimental counters to established names with fresh offerings.
January in Singapore bursts with a flurry of fresh dining experiences, introducing new restaurants, cafes, and bars alongside innovative menu revisions from established establishments. This month witnesses a surge in culinary creativity, with everything from experimental sushi counters to new suburban mall debuts. These new hotspots, located in diverse neighborhoods, promise exciting dining moments.
Bjorn Shen, the creative force behind Small's, has unveiled Jellyfish, a ten-seat counter within Artichoke at New Bahru. Jellyfish reimagines sushi, veering away from traditional constraints. Its up-to-12-course menu, priced at $165, offers a rotating culinary journey, experimenting with diverse cultural influences while keeping fish as its core element. Expect dishes like shime saba with stracciatella on chewy toast, sea urchin with scrambled eggs and parmesan on charred bread, and risotto sushi that cleverly fuses Italian and Japanese flavors. The culinary direction is led by Mathew Woon, Artichoke's head chef, and Fernando Tendean of Baba G's Pizza Place, emphasizing precise, restrained cooking methods with minimal heat, focusing on curing, seasoning, and light searing to explore sushi's limitless possibilities. \The newly opened Lentor Modern mall, spanning 90,000 square feet and directly integrated with the Lentor MRT station, brings a curated dining experience to the northern suburbs of Singapore. The mall's diverse food and beverage lineup includes several new concepts. Nolita introduces Italian techniques infused with Japanese ingredients like uni tartufo with lobster. Bunny's offers playful Tokyo-style burger creations, while MERLE & CO provides a Korean-inspired, plant-based cafe experience. Other notable additions are Omote: Special Edition, featuring an outlet-exclusive menu of shareable Japanese dishes, and Ssada Gimbab, a popular Korean gimbab chain making its Singapore debut. Familiar names such as A Hot Hideout with its Singaporean-style mala and Tim Hortons complete the diverse mix of options available. \Hong Kong's popular cafe concept has now opened in Singapore at Guoco Midtown, bringing its combined roastery, bakery, and restaurant concept to Beach Road. Originally a simple coffee kiosk launched in 2013, the cafe has evolved into a regional presence renowned for its house-roasted specialty coffee and meticulously crafted menus that expertly balance precision with ease of service. The Singapore outpost is a reflection of the city's rapidly evolving cafe culture. Open daily from 8am to 8pm, the cafe has a design-focused yet relaxed atmosphere, perfectly suited for a quick morning flat white or a leisurely meal that extends into the afternoon. Chef Makoto Arami, recognized as La Liste's 2025 Pastry Talent of the Year, presents a winter Chef's Table Discovery Experience at his intimate Tsudoi Dining Room. The six-course menu, priced at $118++, innovatively leads with pastries, both sweet and savory, prepared à la minute. Highlights include a savory custard pudding topped with Hokkaido scallop and crab, Caramel Sweet Yaki, a takoyaki-inspired bite featuring Kagoshima sweet potato, and the Signature Choux, filled with organic egg and caviar. The savory courses culminate in Omi beef with potato mille-feuille, leading to desserts like Marble Dark Chocolate and Ichigo Blanc & Rose with Beni Hoppe strawberries. The experience closes with warabi mochi, a tribute to Chef Makoto's grandfather's wagashi shop established in 1935. Cat Bite Club has introduced a revamped menu for 2026, transitioning from its classics-focused approach to a more explorative offering. The new menu dedicates sections to agave spirits and rice spirits, with the option to add a small neat pour for $10, enabling guests to appreciate the base spirit in its purest form. This is a learning experience, presented with a playful edge. For instance, the Get The MSG? cocktail combines chilli oil-washed mezcal with a beer float, while the Ube Noir blends baijiu with black sesame and ube-coconut cream. The bar has also introduced a Spirits Explorer Passport, encouraging guests to navigate Singapore's most extensive collection of Mexican and Asian spirits, totaling over 200 bottles, with rewards for those committed to the journey
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