What with Nordic flair, the hearty heft of the Basque country, monochrome inspirations and more, it’s looking to be a delicious November ahead.


Chef Fernando Arevalo - New eats November

Chef Fernando Arevalo

For some reason, the concept of this one reminds us of Nouri, a one-Michelin-starred restaurant on Amoy Street serving globally-inspired plates. Using ingredients sourced worldwide, Preludio, Spanish for prelude, will be serving up cuisine that’s not defined by region or cuisine, but by themes lasting 12 to 18 months. Tackling such a wide canvas, it’s just as well that chef Fernando Arevalo is a known quantity, having helmed Bistecca Tuscan Steakhouse and Artemis Grill.

Smoked eel salad - New eats November


Kicking off the first performance season, so to speak, is the theme Monochrome. For chef Arevalo, this is a tribute to the purity and simplicity of black and white. Some dishes to expect include Autumn, a rice crisp with smoked eel and other ingredients such as lampascioni bulb and chanterelle mushrooms; and White Opal, a Patagonian toothfish with cauliflower puree. As preludes go, they’re not just beginnings but tastes of things to come. In the shape of Preludio, we’re excited to see what that promise looks like.

#03-01/02 Frasers Tower, 182 Cecil Street. Tel: 6224 2232. Lunch (from $68) and dinner (from $168) sets. Weekdays: lunch (from 19 Nov onwards) and dinner. Saturday: dinner.

The Mast’ of Mozzarella & Co

Plate of Crostini - New Eats November

A variety of Crostini are just one of the offerings at The Mast’

If you’re a cheese fan, you’re going to love this. The Mast’ of Mozzarella & Co from Rome has landed in Singapore. Taking pride in their fresh cheeses—mozzarella, burrata and stracciatella are produced here daily—their space at the spanking-new Frasers Tower includes a cheese production laboratory, delicatessen, osteria and bar. If you ask them where their milk comes from, they will proudly name their own buffalo farm in Valle dei Templi in Paestum. Ogle at cheese-making in plain sight while you tuck into eats designed by executive chef Cataldo Chiloiro, formerly of Pete’s Place at Grand Hyatt Singapore. For breakfast, you might grab a sfogliatella ($2.50), a shell-shaped Italian pastry, here made with a shortcrust pastry and filled with fresh ricotta cheese. For lunch and dinner, there’s plenty to choose from such as Tris Di Bufala ($28), a selection of burrata, mozzarella and special burrata served with schiacciata bread.

#01-05/08 Frasers Tower. 182 Cecil Street. Tel: 6513 8010. Weekdays and Saturdays: All-day (Weekdays from 8am, Saturday from 10am).

Basque Kitchen by Aitor

Chef Aitor Jeronimo Orive - New eats November

Chef Aitor Jeronimo Orive

A new one by hospitality group Unlisted Collection:, this Basque-themed restaurant is helmed by Spanish-Australian chef Aitor Jeronimo Orive. No stranger to the restaurant scene, Orive was head chef of One-Michelin-starred Iggy’s just prior. Though he was born in Madrid, he has familial ties in the Basque country. A deep well of food memories will be inspiring him as he presents modern renditions of Basque cuisine.

Oxtail "Bomba" rice - a risotto of Spanish bomba rice braised with Angus oxtail and onions - New eats November

Oxtail “Bomba” rice

Expect dishes the likes of txuleta ($148), a Basque classic rib steak, and oxtail “bomba” rice ($18), a risotto of Spanish bomba rice braised with Angus oxtail and onions. All this accompanied by an extensive Spanish drinks programme including boutique wines from lesser-known regions such as Ronda, pacháran, a Spanish liqueur made from sloe berries, and Basque ciders.

97 Amoy Street. Tel: 6224 2232. A la carte, business lunch (from $38) and dinner tasting menus (from $85). Weekdays: lunch and dinner. Saturday: dinner.


Chef Angus Chow plating up his dish - New Nov Eats

A touch of modern Japanese

Gake, meaning ‘cliff’ in Japanese, serves up Japanese dishes made with modern European techniques. The chef is Angus Chow, the former head chef of sake bar Boruto who was awarded MKN Chef Of The Year at World Gourmet Summit 2018. Chow likes adding a few local touches too, for instance in hotate no carpaccio ($18.80), a scallop ceviche which has dashes of torch ginger, lime and coriander. Other dishes to expect include charcoal karaage ($12.80), a longtime signature dish of Chow’s, which comes with a housemade tobiko and curry mayonnaise; truffled Hiyashi somen (from $15.80), a Japanese rice vermicelli with sakura ebi, truffle emulsion and tobiko, and baked chocolate moelleux with Madagascar vanilla ice cream ($12.80).

#01-01, 36 Carpenter Street. Tel: 6781 3603. A la carte and omakase (from $128). Weekdays and Saturdays: dinner.


Lino's burrata pizza -new eats November

Lino’s burrata pizza

Nestled at tranquil Binjai Park, LINO restaurant is the latest addition to the Les Amis Group. This neighbourhood trattoria with indoor and al fresco seating prides itself on serving up fresh, handmade pizza, pasta and small plates. Executive chef Shaufi Yusof knows a thing or two about pizzas and pastas. He was sous chef at the former Osteria Mozza at Marina Bay Sands for three years, before becoming specialty pizza chef at Publico Ristorante in InterContinental Singapore Robertson Quay. Fresh pastas such as tortellini with pork and veal ($24) and artichoke pizza ($30) featuring crabmeat, fior di latte, grated egg, artichoke cream, grated botargo and roasted garlic, are just a few highlights on the menu.

7 Binjai Park. Tel: 6463 7800. A la carte. Now: Weekdays: dinner. Weekends: lunch and dinner. From 19 Nov: Weekdays and weekends: lunch (set menu available) and dinner. 


Frantzen's french toast - New eats November

French toast (grand tradition 2008) with vacca rossa, truffle and 100- year-old vinegar

Set to make its debut on 21 November, Zén is a project by Björn Frantzén of three-Michelin-starred Frantzén (the first and only restaurant in Sweden to hold this accolade), and Unlisted Collection:. This is the first Singapore outpost of the Frantzen group which also has other restaurants in Hong Kong and Stockholm. It will occupy the same charming three-storey shophouse that the former Restaurant André did and be helmed by executive chef Marcus Jernmark of Frantzén. “The gastronomy of Frantzén is influenced by the simplicity and elegance of Nordic, French and Japanese cuisine,” says Frantzén. Only serving tasting menus (9 courses + canapes), the restaurant takes reservations on the 1st of every month for the next month.

41 Bukit Pasoh Road. Tel: 9236 6368. Tasting menus (from $450). Tuesdays to Saturdays: dinner.


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