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Date night: 3 new restaurants to check out now that dining-in is back

Now that the dine-in ban in Singapore has been lifted, your foodie adventures can resume. Here are three new restaurants to add to your list.

Date night: 3 new restaurants to check out now that dining-in is back

Casa Restaurant by Remy Lefebvre. (Photo: Casa Restaurant)

Oh, how we’ve missed dining-in at restaurants. While takeaways and deliveries have satisfied our thirst for culinary experiences for some time, every foodie knows that a meal isn’t quite complete without all the liveries, ambience and service one can only get from dining in.

With the two pax rule in place, it will have to be date night for now. If you’re on the lookout for new restaurants in Singapore to check out, here are some suggestions.


Fine dining chef Remy Lefebvre (formerly from Butcher’s Block at Raffles Hotel) has opened his very own restaurant in Singapore. Located at CHIJMES, Casa Restaurant by Remy Lefebvre is a contemporary woodfire restaurant designed to create the ease and comfort of a family residence.

The interior of Casa Restaurant by Remy Lefebvre. (Photo: Casa Restaurant)

At Casa, the menu focuses on seafood and vegetables, with a meat served daily on the bone. Lefebvre draws out flavours that are clean yet bold, through the expert use of dry-aging and classical cooking methods over woodfire.

Gambas, a smoked Mediterranean prawn dish with Japanese influence in ingredients. (Photo: Casa Restaurant)

The restaurant serves four- to eight-courses for lunch and dinner, priced from S$118 to S$258. Dishes include Gambas, a smoked Mediterranean prawn dish with Japanese influence in ingredients; Palermo Pepper, organic sweet peppers sourced from Sicily and roasted in the charcoal oven; and Line Cod, cooked with cashew nut milk thickened with kuzu. Lefebvre also embraces dietary inclusivity, with gluten- and dairy-free cooking available.

30 Victoria Street, CHIJMES, #01-20, Singapore 187996


Craving Korean cuisine? Make a reservation at NAE:UM, helmed by chef Louis Han. The restaurant, located in Telok Ayer, serves what it describes as “contemporary Seoul cuisine”, inspired by the chef’s growing up days in the Gangnam district.

NAE:UM is located in a shophouse on Telok Ayer. (Photo: John Heng/Da Photographer)

NAE:UM models itself after the culinary diversity of Seoul, going beyond Korean flavours to embrace international influences. The dinner menu starts from five-courses at S$148++, with supplementary dishes as add-ons. The menus are episodic, the first showcasing the chef’s favourite ingredients.

Chef Louis Han's version of mulhwae. (Photo: John Heng/Da Photographer)

Look forward to hwae (sashimi), inspired by mulhwae, a cold spicy raw fish soup popular with Koreans in the summer. Instead of a soup, a yuzu chilli sauce is poured tableside over slices of aged fish, shaved cuttlefish and koji-fermented daikon rolled in Korean sesame leaves, topped with Korean herbs.

Gochujang, regarded as the Korean “mother sauce”, serves as a marinade for a Challans duck that has been dry-aged in-house. Seared, roasted and finished by grilling over bichotan, the duck is served alongside pickled beetroot and onion puree.

161 Telok Ayer Street, Singapore 068615


From the folks behind YEN Yakiniku (the only MICHELIN-recommended yakiniku restaurant in Singapore) comes YEN Social, a new yakiniku joint specialising in dry-aged beef. At the helm is yakiniku maestro chef Jones Chen, who has created the ideal yakiniku experience for beef lovers in a communal dining format.

Diners can cook their own easy-to-grill cuts, while also indulging in thick wagyu steaks grilled by YEN Social chefs. Menu highlights include curated sharing platters featuring a variation of different cuts and flavours in one tray, in-house whisky dry-aged wagyu ribeye, as well as speciality cuts such as ox tongue and wagyu intercoastal (rib finger) cubes. Complimenting the meal is a bespoke curation of sake, top-shelf whisky, shochu and more.

7 Fraser Street, #01-25/26 Duo Galleria, Singapore 189356

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Source: CNA/st(ds)