Who says you can’t teach an old dog new tricks? As much as we love the spate of new F&B joints popping up everyday, there’s some respect to be had for a restaurant that’s stood the test of time in tumultuous Singapore, and continued to keep things fresh for its loyal fans. Every month, we scope out some of your best-loved places for the new menus they’re bringing to the table.
 

Joe & Dough

If you haven’t heard, Joe & Dough now has a full-service dining outlet at Holland Village—and the food is actually good. The outlet-exclusive menu comprises largely brunch items available all-day, like 63-Degree Truffled Eggs with Toast ($7), a bowlful of sous vide eggs in dashi shoyu, truffle oil, lumpfish roe and sakuri ebi; and the decadent Torched Brie Toast ($8) drizzled in honey for days when you want a sweeter start to your morning. And beyond just breakfast food, the new outlet delivers on its heavier mains too. The Crispy Chicken Roll with Lumpfish Roe ($15) features juicy battered chicken thigh chunks with a side of addictive truffle fries; though it’s the Short Ribs Mac & Triple Cheese ($20) that has our heart—tender, grain-fed beef short ribs on elbow pasta tossed in a mix of creamy cheeses. Good to know this homegrown coffee brand isn’t just a one-trick pony.
 

Junior

Zombie

The Proof Collective’s Junior is back with another new cocktail concept. Pacifica pays homage to Tiki traditions and Polynesian culture—through exotic spirits, seasonal ingredients, and wicked designs. Rum lovers will appreciate the rum-focused Legends of Liquid Love, one of the four unique sections to the menu, with classics like the citrusy Zombie ($25), and Pacifica’s contemporary take, the Return of the Jiangshi ($25)—black mushroom-infused Rye Whiskey, beetroot, mescal and fruity notes. For nibbles, look forward to a menu of Cantonese or American-Chinese snacks, inspired by the history of old-school Tiki establishments employing Chinese chefs and thereby birthing a new cuisine of Americanised Chinese dishes.
 

Tim Ho Wan

Launched in tandem with its ninth and latest outlet (at Great World City), dim sum giant Tim Ho Wan’s new menu sees a mix of brand new items and refreshed classics. Ol’ reliables like the Baked BBQ Pork Buns and Spinach Dumplings with Prawn have been reassessed and tweaked for tastier ingredient proportions—but it’s the all-new goodies you should make a beeline for. If you like Sichuan-style food, the Pork Dumplings in Hot & Spicy Sauce ($6) are a good bet, showcasing Tim Ho Wan’s own chili oil and spicy sauce mix that’s just the right level of spicy. There’s also the springy Hong Kong Braised Beef Soup Noodle ($8.80) and fragrant Spicy Fried Rice ($7.50) that make welcome carb-heavy additions to the menu, finally putting the brand on par with its more luxury competitors (you know the ones). Dessert too gets some newness, in the form of a cooling iced bowl of Chrysanthemum Aloe Vera Jelly ($4.50).
 

Tippling Club

Known for their innovative approaches to mixology (remember their gummy bear menu?), the next thing on Tippling Club’s cocktail offering is set to be an aromatic allure, as they team up with International Flavors & Fragrances to create 12 concoctions (all $24) inspired by their scents. There are a good range of short and long drinks, from the lighter Frangipani & Salt (artichoke, elderflower, grapefruit, prosecco) to the stiff Elixir of Orris (raspberry, mint, port, cognac, anise, papaya), that are all delightfully powerful on the nose. But none beats the Crispy Myrrh, a rum and bourbon based mix that is deliciously enjoyable thanks to a burnt butter infusion. As a cherry on top, the first drink order gets you the associated perfume in a small bottle to bring home as well. If you’ve ever loved the scent of your cocktail so much you want it on you, now you can.