New places are opening their doors, familiar restaurants are switching things up with different dishes, and there are F&B promotions and offers worth knowing about if you are planning to eat out in September 2025.
Hawkers’ Street Tang Plaza – New Dining Destination in Orchard
Tang Plaza has transformed its basement level into a sprawling food destination anchored by Hawkers’ Street, a curated collection of established hawker stalls that brings recognised names from neighbourhood centres to Orchard Road. The space, previously occupied by Tangs’ homeware department, now houses multiple dining concepts alongside complementary brands like Andy’s Pie and Kang Ji Sugar Coated Fruits.
The hawker selection emphasises proven operators with existing reputations. Fei Fei Roasted Noodle, a Michelin Bib Gourmand recipient from Yuhua Village Market, serves its signature char siu wonton noodles for $6.50. Tai Wah Pork Noodle brings its Michelin-recognised bak chor mee from Hong Lim Market, while Hup Hong Chicken Rice represents another Jurong East Michelin Guide listing now accessible in the city centre.
Regional variety appears through VietRoti Banh Mi and Thai Dynasty. Local staples include Springleaf Prata Place, Hill Street Coffee Shop, and Hill Street Hainanese Curry Rice. Auntie Jessie offers rojak alongside popiah and kueh pie tee, while Old Teochew specialises in increasingly rare satay bee hoon preparations.
Read more at Hawkersโ Street Tang Plaza stalls, menus and prices
Hawkers’ Street
B1 Tang Plaza
310 Orchard Road, Singapore 238864
Daily 7:30 am – 10 pm (individual stall hours may vary)
54ยฐ Steakhouse – New Refined Steakhouse Experience
54ยฐ Steakhouse is located in a heritage shophouse in Amoy Street. The new restaurant’s name references both the optimal temperature for medium-rare steak and its street address, establishing clear intentions about precision cooking.
Group Executive Chef Andrea De Paola utilises a custom charcoal grill combining Southern Australian ironbark with Japanese white binchotan charcoal. The kitchen’s signature approach involves a proprietary seven-spice blend developed specifically for enhancing steak texture and flavour profiles.
The meat selection emphasises global sourcing, featuring cuts from established producers including Black Onyx Angus by Rangers Valley and Sanchoku Wagyu. Singapore exclusives include Porterhouse ($248++ for 900g) and T-Bone ($288++ for 1kg) from Black Market Beef by Rangers Valley, representing premium Australian beef positioning. Non-beef options receive equal attention, with starters like pan-seared Hokkaido scallops and mains including grilled octopus with chorizo XO.
A weekday two-course set lunch at promotional opening price begins from $28++.
The beverage programme concentrates on American wines from regions including Napa Valley, alongside nearly 30 whisky labels and spirit-forward cocktails. The 43-seat venue operates Monday to Friday lunches and Monday to Saturday dinners.
The steakhouse represents Food Concepts Group’s evolution from their Italian-focused restaurants Altro Zafferano and Griglia, applying their decade of open-fire cooking expertise to international beef preparations.
54ยฐ Steakhouse
54 Amoy Street, Singapore 069880
Tel: +65 8893 7701
Lunch | Mon-Fri: 12 pm – 2.30 pm
Dinner | Mon – Sat: 6 pm – 11 pm
Revolution – New Restaurant with Borderless Cuisine
The new restaurant at Henderson takes a borderless approach to cuisine that defies traditional categories.
Revolution’s interior features a complete Fritz Hansen furniture collaboration. Arne Jacobsen’s Grand Prix chairs and Table Series pieces create the minimalist aesthetic. Natural materials including wood, terracotta and concrete establish the warm, tactile environment.
Executive Chef Sunny Leong leads the kitchen with dishes that merge East and West influences. The menu features local-inspired pastas including Salted Egg Carbonara Spaghetti ($19.80) and Chicken Rendang Homemade Ravioli ($19.80). The Hua Diao White Clams Linguine ($19.80) and Black Pepper Wagyu Mini Steak Bucatini ($22.80) continue this fusion theme.
Beyond pasta, the sharing plates span diverse influences. Steak Tartare ($26) comes with fries, while the Kale Salad ($15.80) features avocado and tomato. Afternoon offerings from 3pm include comfort dishes like Cottage Pie ($15) and Salted Cod Portuguese Egg Tart ($12).
Desserts take an unconventional approach with Pandan Madeleines ($3 each) and Gula Melaka Parfait Stroopwafel ($6). The Burnt Meringue Calamansi Tarts ($12) and colourful Macarons ($4 each) round out the sweet selection.
Lunch sets are priced at $28.80, including salad, pasta choice and beverage.
Revolution
#01-05, 211 Henderson Road
Singapore 159552
Tel: +65 8955 8168
Mon – Sat: 11 am – 5 pm
Forage: Be Guided by Nature with Chef Marcus Tan
Chef de Cuisine Marcus Tan has launched a new seasonal harvest-to-table menu at Mandai Rainforest Resort by Banyan Tree. The speciality restaurant draws ingredients from its rooftop edible garden and sustainable local sources.
The menu changes based on seasonal availability and daily market finds. Guests choose between a five-course Discovery Menu ($138++) or eight-course Experience Menu ($198++). Each evening presents different dishes shaped by fresh produce and foraged ingredients.
Chef Marcus incorporates herbs and microgreens grown on the resort’s rooftop garden. Thyme, rosemary, ginger flower, lemon basil and pandan feature as oils, garnishes and pickles throughout the courses. The kitchen follows zero-waste principles, transforming stems and skins into stocks and sauces.
Local partnerships ensure sustainable sourcing. Toh Thye San Farm supplies poultry while Ah Hua Kelong provides farmed seafood. This approach reduces food miles and supports responsible farming practices.
All 40 seats face floor-to-ceiling windows overlooking Upper Seletar Reservoir. The biophilic interior features stone carvings of native wildlife, including golden leaf monkeys with integrated lighting.
Forage offers only tasting menu for dinner, with a single seating at 6 pm daily. There are no other menu formats available. The restaurant welcomes guests aged ten and above. Smart casual dress code applie
Forage
Level 4, Mandai Rainforest Resort by Banyan Tree
60 Mandai Lake Road, Singapore 729979
Dinner: 6 pm – 9.30 pm
Birds of a Feather – Novel Seafood Dishes
Birds of a Feather has expanded beyond Sichuan’s landlocked traditions with five new dishes that bring oceanic elements to its contemporary Chinese menu. Head Chef Eugene See, drawing from his French culinary background, has introduced seafood preparations that respect both Sichuan’s historical river trade routes and modern dining expectations.
The standout additions include an Argentina Shrimp Crudo ($24) that reinterprets ceviche with ginger-pineapple dressing and house-made pineapple vinegar, finished with Sichuan mountain pepper oil. The Osmanthus Salmon ($18) applies Eastern curing techniques to Nordic-style gravlax, serving the osmanthus and chilli padi-cured fish on brioche with smoked bamboo shoots and red oil-laced salmon mousse. Burnt Chilli Baby Squid ($21), Duo Scallop and Daikon ($48) and Whole French Chicken in 2 Seasons ($88) are the other exciting additions to the menu.
Birds of a Feather also offers sharing menu options: the existing ANYI menu ($113++ per person) and the new Sea Chuan menu ($138++ per person), which highlights the seafood additions alongside house signatures like Find the Chicken in the Chillies.
Birds of a Feather
115 Amoy Street
Tel: +65 9755 7115
Mon-Sat: 12 pm – 3 pm, 6 pm – 12 am
Sun: 12 pm -3 pm, 6 pm – 10 pm
NAE:UM 2.0: a Michelin-Starred Reset
Chef Louis Han’s four-year culinary journey has culminated in a complete reimagining of his Michelin one-starred restaurant. NAE:UM 2.0, which reopened on 21 August, trades its previous episodic menu format for a “storybook” approach that presents Chef Louis’ contemporary Korean cuisine as a unified narrative.
The refreshed 24-seat space draws inspiration from a sinhanok (new hanok), blending traditional Korean architectural elements with contemporary design. Gone is the modest chogajib mud house aesthetic, replaced by the more stately giwajib style reminiscent of Korea’s noble dwellings. The dining room features exposed beam ceilings, a curved travertine wall, and warm oak tables beneath origami-inspired paper light fixtures.
The new 8-course Signature Moments menu ($268++) opens with dongchimi โ a chilled tomato radish water kimchi served as a welcome shot. Standout dishes include memilmyeon & mandu, featuring cold buckwheat noodles with house-made white kimchi alongside grilled morel mushroom dumplings filled with duck galbi. The nobchi showcases five-day dry-aged turbot with Korean squash and maeuntang butter sauce, while hansang โ meaning “a table full of food” โ presents comfort-style Korean short-grain rice cooked in cast iron with an array of banchan.
A shorter 5-course Brief Moments menu ($198++) is available for lunch Thursday to Saturday. The beverage programme features boutique Korean rice wines from artisanal producers, including selections from master fermenter Han Yeong Seok’s Cheongmyeongju and Brooklyn-based Hana Makgeolli.
NAE:UM
161 Telok Ayer Street, Singapore 068615
Torno Subito – Refreshed Menus Full of Colour & Creativity
Massimo Bottura’s vibrant Italian restaurant at COMO Dempsey has rolled out refreshed menus this September. The updates span everything from antipasti to pizza at the Riviera-inspired eatery.
Executive Chef Alessio Pirozzi leads the kitchen with new ร la carte selections organised into five sections. Antipasti highlights include Tiger and Beer ($33++), featuring crispy tiger prawns with craft beer mayonnaise. The Caesar BBQ ($22++) combines charcoal-grilled baby lettuce with lardo and Parmigiano Reggiano chips.
The Primi section sees the return of I Love Pepper Crab ($88++), now made with housemade chitarra pasta and Sarawak pepper reduction. New addition Riso Milano ($58++) brings saffron-infused Carnaroli rice topped with braised veal ossobuco and gremolada.
Previously available only on the tasting menu, Modena Ribs ($68++) joins the ร la carte offerings. The slow-cooked Wagyu beef ribs come with seasonal vegetables and Villa Manodori dark cherry vinegar.
A dedicated Vegetariano section debuts with options like E Che Cavolo! ($48++), showcasing summer white cabbage in multiple preparations. The pizza selection introduces Degustazione ($88++), offering five distinct flavours served by the slice.
New pizza varieties include Made in Sicily ($40++/$60++), topped with pistachio sauce and Mazara del Vallo red prawn tartare. The Caprese ($32++/$48++) features double-cooked dough with San Marzano tomatoes and smoked anchovies.
The three-course Formula Lunch remains at $68++ per person, available Wednesday to Friday from 12 pm to 3 pm. Diners select from curated antipasti, mains and desserts, with upgrade options available.
The six-course Riviera Tour tasting menu ($188++) continues its coastal Italian journey. New dishes include Tonno alla Veneziana with marinated bluefin tuna and black caviar.
Torno Subito Singapore
26 Dempsey Road, #01-02
Tel: +65 6486 1053
Wed to Sun: 12 pm to 3 pm; 5:30 pm to 10 pm
AperiTorno runs Wed to Fri: 5.30 pm to 7.30 pm
Peppermint – Thai Buffet Featuring Celebrity Guest Chef
Thai television chef Jareuk Sriaroon has brought his competition credentials to Singapore, collaborating with Peppermint’s kitchen team for the return of their annual Thai buffet. The celebrity chef, known for appearances on MasterChef: The Professionals and Top Chef Thailand, is presenting dishes that draw from traditional recipes whilst incorporating ingredients from the hotel’s rooftop urban farm.
The menu centres on substantial offerings like the Wagyu beef oxtail tower in aromatic broth and a seafood tom yum hotpot that uses hotel-grown lemongrass and lime. Weekend diners can access additional items including salt-grilled whole seabass and live stations preparing Thai waterfall beef salad and mussel omelettes.
The buffet’s roast corner features Thai-style smoked Wagyu beef belly alongside slower-cooked options, whilst curry selections span from bamboo shoot curry with chicken to weekend-only Massaman lamb ribs. Seafood preparations include wok-fried yellow curry crab meat with rice crackers and rock lobster in pineapple curry.
Running until 28 September, the halal-certified buffet operates at varying price points: weekday lunches from $72++ per adult, weekend dinners reaching $112++ per adult.
Peppermint
PARKROYAL COLLECTION Marina Bay, Level 4
6 Raffles Boulevard. Singapore 039594
Tel: +65 6845 1111
Racines – Buffet Brunch Year-End Edition
Racines at Sofitel Singapore City Centre launches its year-end Ultimate Buffet Brunch edition, running every Saturday from 6 September to 25 October. The expanded spread builds on two successful menu refreshes earlier in 2025, positioning itself as a destination for family gatherings and celebrations with premium ingredients across multiple cuisines.
The seafood-on-ice station anchors the offering with Boston lobsters, slipper lobsters, and fresh oysters, while a dedicated Japanese section features premium sashimi and sushi preparations. The Korean Fried Chicken with Calamansi Gochuchang represents the kitchen’s fusion approach, alongside traditional carved roasted Angus beef and Mediterranean-style baked salmon.
Local and regional flavours appear in dishes like Babi Pongteh, wok-fried ‘Typhoon Shelter’ seafood mix, and Racines’ signature Angus beef hor fun. The prawn and pork rib noodle soup caters to comfort food preferences, while tomato seafood chowder provides Western-style warmth.
The dessert selection includes Racines’ signature Cempedak Crรจme Brรปlรฉe, Goma Mousseline Swiss Roll, and a live Thai Red Rubies station where desserts are prepared to order. The artisanal cheese selection adds European elements to the comprehensive spread.
Practical considerations include family-friendly options like crispy seafood ngoh hiang and wok-fried noodles for younger diners, while premium artisanal cheeses and carving station roasts satisfy adult preferences.
Banking partnerships offer significant savings: DBS, OCBC, CITI, JCB, and BOC cardholders receive 1-for-1 promotions, while Accor Plus members enjoy 50% discounts for up to six persons. Limited weekly availability requires advance booking.
The brunch, priced at $128++, runs 12:30 pm – 3 pm on Saturdays 6 September – 25 October 2025.
Racines
Level 5, Sofitel Singapore City Centre
9 Wallich Street, Singapore 078885
Tel: +65 6428 5110
The Lobby Lounge – Afternoon Tea with New Mindful & Vegan Options
The Lobby Lounge at InterContinental Singapore introduces two reimagined afternoon tea experiences from 1 September. The Mindful Moments Afternoon Tea (available until 13 November) emphasises sustainable sourcing and ethical ingredients, while the refreshed Vegan Afternoon Tea expands plant-based options with sophisticated preparations.
Executive Pastry Chef Jason Goh’s Mindful Moments concept arrives in a cream presentation box with an etched mirror encouraging guests to “pause, breathe, and savour the present moment.” The savouries feature Little Joe grass-fed beef from southern Australia, Akaroa King Salmon from New Zealand’s sustainable farms, and Aquna Murray Cod from closed-loop aquaculture systems.
Sweet selections include an Acai Bowl with sustainably harvested berries, and รclat Cacao made with Weiss Li Chu 64% chocolate sourced through partnerships with Vietnamese farmers. The Lemon and Basil Tartlet uses 100% plant-based butter and locally grown basil to reduce environmental impact.
The partnership with Don Julio tequila (the first ARA-certified brand) offers free-flow margaritas and palomas for an additional $30++. On 6 September, the Don Julio Brand Ambassador will serve complimentary drinks with each afternoon tea set.
The revamped Vegan Afternoon Tea features elevated plant-based preparations including Silky Tofu and Black Truffle Sandwich, Impossible Meat Pot Pie with root vegetables, and Espresso Chocolate Cup made with vegan chocolate. Sweet options include Lavender Panna Cotta crafted with soy and coconut milk, and Hazelnut Apple Tart with quinoa shell.
Both afternoon tea experiences are priced at $130++ for two persons on weekdays ($140++ weekends), with additional persons at $65++ and $70++ respectively.
The Lobby Lounge
Level 1, InterContinental Singapore
80 Middle Road, Singapore 188966
Tel: +65 6825 1008
Two seatings daily: 1 pm – 3 pm and 3:30 pm – 5:30 pm.
The Landing Point – Honey & Lemon Afternoon Tea
The Fullerton Bay Hotel’s waterfront restaurant brings back its popular Honey & Lemon Afternoon Tea this September, running through to November. The seasonal menu showcases the classic pairing of golden honey and bright citrus across both savoury and sweet offerings.
The savoury selection includes caviar-topped marinated Boston lobster with lemon aioli and Hokkaido scallop paired with watermelon, lemon and vanilla. Norwegian smoked trout arrives with feta and ikura, while the restaurant’s signature truffle egg salad on charcoal bun makes an appearance alongside freshly baked scones.
Sweet treats feature the signature Lemon Honey creationโelderflower curd and honey lemon gel nestled between buttery lemon shortbreadโand a silky citrus cheesecake topped with honey cremeux. The floral Honey Osmanthus Mousse and Lemon Lavender Tea sponge add elegant touches, complemented by lemon raspberry macarons.
A specially crafted Citrus Honey Mocktail rounds out the experience, combining Sober Gin with house-made honey syrup, calamansi juice and ginger aleโideal for sipping while taking in Marina Bay views through the restaurant’s floor-to-ceiling windows.
The afternoon tea is priced at $68 per adult and $34 for children aged six to 11.
The Landing Point
The Fullerton Bay Hotel Singapore
80 Collyer Quay, Singapore 049326
Tel: +65 3129 8557
Two seatings are available daily: 12 pm to 2.30 pm and 3.30 pm to 6 pm.
AIR CCCC – Extended Hours & New Desserts
AIR CCCC’s 40,000-square-foot Dempsey Hill space is an all-day dining destination, with extended hours from 8 am to 11 pm. The venue now offers structured meal periods including breakfast bundles ($58++), two-course lunch sets ($58++), and evening options ranging from five-course Chef’s Choice dinners ($108++) to sharing menus for larger groups ($88++ per guest).
The new dessert menu centres on tropical ingredients and fermentation techniques. The Bubur Ketan Hitam Gelato ($15) incorporates three-month fermented squid garum with rice yogurt and tamarind glaze, while the Passionfruit Granita ($15) combines corn husk-infused cream with sago and toddy syrup. The Watermelon Rose Gelato ($15) layers watermelon jelly, yogurt mousse, basil oil, rose sorbet, and edible flowers from AIRโs garden..
AIR’s Circular Campus programming expands throughout September with practical workshops and community events. Children can join bread pudding (6 September) and cookie-making classes ($38 each), while adults can attend beverage workshops (27-28 September). The Breakfast Run Club (7 & 21 September) offers morning exercise followed by optional dining packages ($22).
Weekend highlights include a Farmer’s Market (20-21 September) featuring local producers across the Garden and Lawn, with free entry and guided garden tours led by kitchen staff. The venue also maintains dedicated children’s dining options with a kids’ menu featuring items from $11 to $18.
The SUN(RISE) programme (8 am – 12 pm) focuses on fresh bakes and tropical fruits, transitioning to SUN(SET) cocktails (3 pm – 9 pm) on the outdoor lawn with drinks from $16.
AIR CCCC
25B Dempsey Road, Singapore 249918
8 am -11 pm
The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog