Where to eat in Singapore in December 2023
As the year draws to a close, gatherings with friends and family are aplenty as the Christmas lights turn on. And in true Singapore fashion, we gather over good food to feast and make merry, so where better than to indulge at the latest bars and restaurants in town?
There are a couple of new steakhouses in town, as well as a new Japanese bar that boasts a huge sake collection, and a new nightclub to ring in Christmas or the New Year.
CONTENT: Michelle Ng
The Feather Blade Steakhouse & Seafood Bar
The popular steakhouse inspired by Flat Iron (Soho) but with affordable prices that won’t break the bank The Feather Blade has opened their second outlet in East Coast. Their second outlet brings alternative steak cuts to the east side, and will also feature an seaside touch with the addition of a seafood bar. Aside from their signature Feather Blade Steak or the smokey Binchotan Steak, try the Swordfish Belly “Steak” – a chonky fish steak grilled to meaty perfection with a solid, flavourful bite. Splurge a bit on the Truffle Mushroom or Miso Mustard sauce to add a touch of umami and spice.
The steaks also come in a Sando version, where you have the option of steak or Swordfish belly sandwiched in between chewy Japanese milk bread for a quick bite. Or make it a full meal with dishes from the seafood bar like Oysters, Norwegian Salmon Carpaccio, and Shrimp Cocktail or sides like the Charred White Corn with Taragon Cream Sauce and Triple-cooked Beef Fat Fries to share.
The Feather Blade Steakhouse & Seafood Bar, 225 East Coast Rd, Singapore 428922
High House
The newest nightlife and culinary playground in town takes over 2 floors at One Raffles Place to entertain those looking for a good time. High House is decked out in sophisticated allure, with high tables and booths with views of the Marina Bay precinct that will impress, regardless if you’re there to talk shop or for the DJ of the night. The DJ and artist roster is curated by Music Manager Benedict Teo (also known as DJ Zushan), and spans genres across House, Techno, Disco, and other EDM genres.
The menu is presented by the duo Executive Chef Sam Chin, who specialises in whipping up Pan-Asian dishes designed for sharing, and bartender Jay Gray, the brains behind the draft cocktail programme with enticing creations like Sticky Mango Highball, Rosell, and Café Con Fuego.
High House, 1 Raffles Place, L61-62, Singapore 048616
Fireplace by Bedrock
As the name suggests, Fireplace by Bedrock brings the essence of fire-grilled cooking to the table. With an open-kitchen concept, Fireplace brings out the charred, smokey flavours from meat and seafood on an open wood-fire. The menu is carefully curated to showcase a selection of dishes to impress. Start with the oven-baked Bone Marrow Toast, homemade toasted brioche bun topped with bone marrow and caramelised onions is sure to whet your appetite.
Moving onto the meats, the Dirty Duck is inspired by Sichuan flavours with a sous vide marinade of spices and grilled to order, or the Orange Honey Jurassic Quail, as opposed to the name, the Australian quail is larger than others and is glazed with orange and honey for a sweet, succulent roast. In true Bedrock fashion, there is also larger meats for sharing including the Wagyu Tomahawk Steak, an 8 Hours Wood-fired Roasted Whole Lamb and a Half Suckling Pig. All mains are accompanied by their Signature Sauces, which includes a Pommery Mustard, earthy Chimichurri, Apple Ketchup, punchy Green Chilli Relish, and a shrimp ‘cincalok’.
For celebrations and a good time, the extensive beverage menu has selections of new-world red wines, single malt whiskies, and classic cocktails curated by General Manager Kevin Khoo.
Fireplace by Bedrock, 7 Holland Village Way, #03-27/28, One, Singapore 275748.
Ginkyo by Kinki
Kinki redefines the modern-day Japanese drinking experience with Ginkyo, their newest concept to open its doors at One Holland Village. Recreating the autumn festivities in Japan at the Icho Matsuri ‘Ginkgo Festival’ in Tokyo, Ginkyo wants everyday to be a festival celebration of flavours and friendship. The Japanese-fusion menu by Head Chef Terence Ong caters to both big groups and solo fliers on all occasions. The quintessential Japanese restaurant dishes includes sashimi and raw fish, as well as Kinki’s signagure Rock & Roll makis that uses fish straight from Tokyo’s iconic Toyosu market.
Must-trys include the Ginkyo Crispies that comes topped with Uni, Caviar and Ikura or Spicy Tuna Belly, the Kimchi Onigiri Arancini – their take on the Italian fried rice balls stuffed with cheese, and the Miso Pork Bao. The Yakitori Party comes with the Chef’s choice of 5 skewers, including the Piman Nikuzume (meat-stuffed bell peppers), Tori Tsukune, or other yakitori. Be spoilt for choice as the mains is filled with mouthwatering options like the Okonomiyaki-Rosti – a fusion okonomiyaki that replaces the vegetable base with shredded potatoes, and the Best Of Toyosu Market, an indulgent chirashi bowl that features only the best seafood of the day, topped with truffle shavings and a spoon of caviar. The full Ginkyo experience is only completed with a tipple, from a range of Sensational Cocktails like Kyoto Sour and Ohh-Sancho that features Japanese spirits.
Ginkyo by Kinki, 7 Holland Village Way, #03-01, One Holland Village Singapore 275748.
Dew by Whitegrass
Sake lovers will be excited for Dew to opens its doors at CHIJMES, with about 65 sake labels to pick from their beverage menu. The European-Asian fusion restaurant is the casual spin-off of MICHELIN-starred Whitegrass, and their convenient location makes it the perfect rendezvous for any occasion involving good food and a tipple. Back to the drinks, the highlight of the menu starts with their sake selection, of which about 40 boutique sake labels are exclusive to Dew.
Expect to see the likes of Hirata Shoryunomai Junmai Ginjo (Mie), Takijiman Junmai Daiginjo (Mie), Minenoyuki (Fukushima) and Miyoshikiku Shiro Budou Junmai Ginjo (Tokushima). Enjoy your sake with small plates inspired by European dishes and Asian flavours. The Cheese Choux Puffs are savoury puffs full of creamy flavour, while the Hamachi On The Way is great for nibbling with dehydrated Shimane Hamachi strips dipped in anchovies and black olives. If you’re feeling hungry, fuel up with the Unagi Meets Tamago, a sweet duo of marinated unagi and creamy tamago egg, or the Yuzu Kosho Seaweed Pasta, a tantalising pasta dish with a blend of tangy, savoury, and sweet flavours.
Dew by Whitegrass, 30 Victoria Street, #01-27A, Singapore 187996.
