The latest restaurants and bars worth traveling for.




Wolfgang's Steakhouse

The sun doesn’t set on the Wolfgang brand, whose father-son, red meat empire has its capital in New York. Closest to us is Singapore’s branch at Quayside at Robertson Quay, the dapper original recreated through the solid walnut interior, Italian chandeliers and mosaic-tile details. Prime USDA Black Angus cuts (sirloin, ribeye or filet mignon) are dry aged 28 days before being fired in the broiler and carved up to arrive juicy, tender and perfectly pink on your plate.
Neighborhood: Central, Robertson Quay

Dusk Restaurant & Bar

Singapore does sunsets like Bangkok can’t—it’s an island, after all—and this tapas restaurant perched on Faber Peak with its unobstructed panorama might be the best place to get your fill. The food is conceptualized as Asian-influenced European tapas, best captured in the sea scallops served with ikura and crispy strips of bacon (B550). The tiger prawn capellini tossed in lobster-infused oil and Japanese seaweed (B669) makes a great main, and pairs nicely with the dry Piccini Pinot Grigio delle Venezie (B310/glass, B1,650/bottle). 
Neighborhood: Sentosa and Harbourfront

Mr Stork

Storks, we’re told, build their nests high, atop trees. Hence, Mr Stork has chosen for its perch the Andaz Singapore, which at 39 floors more than satisfies the high bar and, with a 360-degree spread, has a view to rival the best rooftops in town. The seating includes tables, nooks and teepees. Cocktails here are heavy on garden herbs and fresh fruit, like in the Ginseng, made from fresh grapefruit juice, elderflower and ginseng aperitif, or the Rhubarb, a fizzy concoction of rhubarb puree, strawberry and lemon juice, sparkling wine and a shot of vodka (all cocktails B380).
Neighborhood: Bugis 





This effortlessly cool venue crowded with neon lights and wall-to-ceiling murals of ‘80s Japanese pop art marries Szechuan mala and Japanese yakitori for skewer dining like you’ve never known it. Dominating the menu are 13 varieties of chicken      skewers, like the Bonjiri Chikin Tail (B80), a batch of sinful popcorn chicken elevated with a generous mala kick. Chikin’s bar keeps up with the kitchen through its heavy-duty cocktail menu, sake sangrias (B450) and smoky, whiskey-based concoctions (B450). What else could you ask for—a karaoke room? No problem.
Neighborhood: Central, Chinatown 

Bao Makers / Butler's Steak

Missing Little Bao? Us too. At least Singapore’s modern bao specialist isn’t going anywhere, having made a permanent home in a chic shop-house it shares, after dark, with Butler’s Steak. Sure, there’s steak, but save your stomach for the buns, beginning with the Salted Egg Chicken (B140), a bao stuffed with tender fried chicken and oozing salted egg yolk gravy. The soft-shell crab of a bao  (B160) comes perfectly battered and rich with curry mayo. For a fusion take, try the Mentaiko Salmon (B160).
Neighborhood: Central, Chinatown 


Tap Robertson Quay

Singapore’s craft brew specialist has 20 rotating beers on tap, but it’s probably more famous for its one-price-fits-all policy of B240 pints and wines. There’s also a menu of   delicious bar bites like the Drunk Bacon (beer-battered bacon served with house-made Sichuan ketchup, B190), fried chicken sandwich (B380), stout caramel ice cream Sundae (B280) and the Tap Milkshake (B280). On weekends, the patio and a special brunch menu make for a perfectly chill morning.
Neighborhood: Central, Robertson Quay 



It’s Singaporean cuisine like we’ve never seen before: a multi-ethnic hodgepodge that’s true to the island nation’s mixed population. Growing up with a Eurasian father and Peranakan mother, chef Damian D’Silva cultivated a taste for age-old flavors and traditional home cooking—something the reputable local star has deftly adapted for the menu at Folklore. Try singgang (B480), a Eurasian dish of wolf herring in a non-spicy paste. Or the Peranakan favorites of chap chye and beef cheek rendang.
Neighborhood: Central, City Hall




Frank, a container kiosk for sit-down or takeaway meals of gratifying hotdog buns, is smack in the middle of Singapore’s CBD and right beside Marina Bay. Try the Nurnberger Dog (B240), a peppery pork sausage topped with potato salad, mustard, mayo and chives and wrapped in a toasted pretzel bun. Our favorite is the signature K-Dog (B260): Kurobuta sausage, kimchi, sweet and spicy glaze. For drinks, they offer bottled craft beers by local brewery Rye & Pint or Lowenbrau Lager (B240/pint) on tap.
Neighborhood: Central, Marina Bay


Flights: AirAsia to Singapore is around B4,018 round-trip; while JetStar is about B4,587.

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