Singapore offers a diverse array of fresh openings and seasonal collaborations this March 2026. From Michelin-starred technical displays to casual neighbourhood hangouts, restaurants are introducing menus that celebrate both heritage and innovation. Whether you are looking for a refined celebratory dinner, a themed family buffet meal, or a relaxed spot for mid-week drinks, these latest F&B offerings provide inspiration for your next meal out.
Collaborative Dining and Special Menus
Bottega di Carna – Culinary War Series
Bottega di Carna Mondrian Singapore Duxton continues its “Culinary War” series with a six-hands collaboration on 13 and 14 March 2026. The event features Chef Hanyi Jang (Saav Seoul) and Chef Woo Young Chung (Triple Bones, Korea), both known from the first season of Netflix’s Culinary Class Wars. Chef Jang brings a refined, sauce-driven approach from his background in Michelin-starred kitchens. Chef Chung, owner of Korea’s first farm-to-table rice soup restaurant, focuses on ingredient integrity. This two-night-only dinner follows a previously sold-out takeover in 2025.
The seven-course dinner experience is priced at $198 per person ($65 additional for wine pairing).
Bottega Di Carna
Mondrian Singapore Duxton
16A Duxton Hill #03-01
Singapore 089970
Tel: +65 6019 6000
Hai Tien Lo – Chef Kang X Chef Edden
On 13 March 2026, Pan Pacific Singapore’s Hai Tien Lo will host a one-day collaborative dinner. Executive Chinese Chef Edden Yap joins Chef Ang Song Kang to present a seven-course Cantonese menu. Guests can look forward to Steamed Yellow Croaker Belly with Pork Patty and Salted Egg, Braised Australian Lobster with Basil Leaf, Brandy, and Garlic, Wok-fried Diced Black Angus Beef with Pan-fried Foie Gras, as well as Crispy Ibérico Pork Belly with Shrimp Paste.
The meal costs $238 per person
Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard, Singapore 039595
Tel: +65 68268240
Restaurant Born – New Fourth Menu
Chef Zor Tan has launched the fourth menu for the one-Michelin-starred Restaurant Born. Located in the historic Jinrikisha Station, the eight-course experience combines French culinary techniques with Chinese traditions. The new menu explores Tan’s “Circle of Life” philosophy through dishes inspired by his personal memories.
Restaurant Born
1 Neil Road, Singapore 088804
Tel: +65 9270 8718
Man Fu Yuan – New Seasonal Claypot Menu
Executive Chinese Chef Aaron Tan has launched a seasonal claypot menu at Man Fu Yuan. Available from 7 to 31 March 2026, the selection includes nine distinct specialties. Highlights include Giant Grouper Fillet with bitter gourd and Mala Fragrant Frog Legs. These traditional Cantonese dishes are priced from $26 and are available for lunch and dinner.
Man Fu Yuan
Frasers House, a Luxury Collection Hotel, Singapore, Level Two
80 Middle Road, Singapore 188966
Tel: +65 6825 1008
Bedrock Origin – Great Beef & Reef Series
Bedrock Origin at Oasia Resort Sentosa begins its “Great Beef & Reef” series on 4 March 2026. The menu focuses on primal techniques such as 36-day beef fat dry-aging and kombu-brining. On the launch night, a five-course dinner ($138) includes a complimentary wine pairing. From 5 March, the restaurant will offer a more concise three-course version for $98.
Bedrock Origin
23 Beach View Palawan Ridge,
#01-02, Oasia Resort Sentosa Hotel
Singapore 098679
Tel: +65 6818 3333
The Dining Room – Henry’s Lobster Specials
Sheraton Towers Singapore is reintroducing “Henry’s Lobster” specials from 1 March to 31 August 2026. The first phase features dinner dishes such as Lobster Thermidor, Drunken Herbal Lobster, Fettuccini Lobster di Peperoni,
Lobster En Papillote Ginger Scallion and Lobster White Bee Hoon.
Each dish uses a whole live Maine lobster and is priced at $78.
The Dining Room
Sheraton Towers Singapore
39 Scotts Road Singapore 228230
Tel: +65 6839 5621
Themed Buffets
Café Mosaic – Hong Kong Kitchen
Carlton Hotel Singapore’s Café Mosaic has introduced its Hong Kong Kitchen Lunch Buffet, available on weekdays from 12 noon to 2:30 pm. The menu features street-food classics and iconic favourites, including a selection of dim sum and roasted meats. A live station serves freshly made Hong Kong French Toast and roasted pork belly.
The buffet costs $58 per adult, and cardholders from major local banks can enjoy a 30% discount.
Café Mosaic
Level1, Carlton Hotel Singapore
76 Bras Basah Road, Singapore 189558
Tel: +65 6311 8195
Food Capital – Sakura Serenity
The “Sakura Serenity” Japanese buffet returns to Grand Copthorne Waterfront from 4 March to 31 May 2026. This edition marks 60 years of diplomatic relations between Japan and Singapore. Chef Elson Lee and Guest Chef Keiji Matoba have collaborated on a seasonally inspired menu. The buffet offers riverfront views and a wide selection of premium Japanese ingredients.
Lunch (Mon–Sat) price is $72 and dinner prices are from $106 to $116.
Food Capital
Grand Copthorne Waterfront Hotel
392 Havelock Road, Singapore 169663
Tel: +65 8168 1539 / +65 6233 1338
Peppermint – Tantalising Thai
The “Tantalising Thai” buffet returns to Peppermint at PARKROYAL COLLECTION Marina Bay from 13 March to 17 May 2026. Chef de Cuisine Leon Yee has curated heritage recipes sourced directly from Sukhumvit. This halal-certified experience coincides with the Ramadan and Hari Raya season. It provides a generous setting for communal dining and family gatherings.
Buffet prices are from $72 to $98 for lunch, and from $98 to $112 for dinner.
Peppermint
PARKROYAL COLLECTION Marina
6 Raffles Boulevard, Singapore 039594
Tel: +65 6845 1111
Casual Hangouts and Afternoon Teas
Harvest Union Market – New 3-in-1 Concept
Located at Thomson Plaza, this new 3-in-1 concept functions as a cafe, bar, and premium produce store. The cafe serves signature fish and chips using fresh fillets of barramundi, snapper, or salmon. The all-day menu also includes comfort plates and durian-inspired treats like the Durian Latte.
Harvest Union Market
301 Upper Thomson Road
#01-37A Thomson Plaza
Singapore 574408
Tel: +65 6258 3052
Les Canons – New French Bistro
Les Canons at IOI Central Boulevard Towers on Marina Bay’s Central Boulevard is a new French bistro. It serves breakfast, lunch and dinner, with no item on the menu exceeding $20.
The all-day menu draws from classic French bistro cooking. Starters include Soupe à l’Oignon ($10), Escargots with garlic butter ($12), Steak Tartare ($12), Artichokes with parsley sauce ($12), and Foie Gras ($16). A Bisque de Crustacés — a rich seafood bisque — is priced at $12.
Les Canons
IOI Central Boulevard Towers, #01-07
2 Central Boulevard, Singapore
Tel: +65 8926 0726
Little Farms – Evening Dining Series
Little Farms, Later is an evening dining series showcasing a rotating line-up of guest chefs and globally inspired, travel-led menus. Several events are featured in March.
Grace Kee’s Peranakan BBQ returns as Singapore’s first open-fire Peranakan grill experience, bringing her famed flavours to the grill on 19 & 20 March at Katong Point and 26 & 27 March at Serangoon Garden, priced at $98 per person.
Burger World Tour takes over Little Farms Table, Holland Village on 13, 14, 27 and 28 March, featuring six destination-inspired burgers from New York to Hawaii, served with sides and a Junior Explorer Set for younger diners.
Taco Thursdays lands at Little Farms Table, Sentosa on 19 and 26 March, showcasing a produce-forward taco menu featuring Baja Fish Tacos, Lamb Barbacoa and Assam Tiger Prawn Tostadas..
Violet Oon Singapore at ION Orchard – New Menu Items
Starting 1 March 2026, Violet Oon Singapore at ION Orchard introduces new menu items and returning favourites. Notable additions include the Hainanese Pork Chop and the VO Shepherd’s Pie. The restaurant has also expanded its plant-based selection with Meatless Meatballs Rendang. A new dessert trolley will debut to offer a curated selection of cakes.
Violet Oon Singapore at ION Orchard
ION Orchard #04-12, 2 Orchard Turn, Singapore 238801
Tel: +65 9834 9935
Ginger.Lily – From Root to Bloom Afternoon Tea
Ginger.Lily Hilton Singapore Orchard has debuted its “From Root to Bloom” botanical afternoon tea. Created by MOF Chef-confectioner Gabriel Le Quang and Executive Sous Chef Cindy Khoo, the menu uses French pastry techniques with Japanese-inspired savouries. The experience is presented in a signature storybook format housed in a custom botanical-resin case. Notable items include a Braised Wagyu Brûlée finished tableside and a matcha-pistachio swan pastry.
The Afternoon Tea is priced from $65 per person (min. two diners).
Ginger.Lily
Hilton Singapore Orchard
333 Orchard Road, Singapore 238867
1864 – Carnival-themed Afternoon Tea
A carnival-themed afternoon tea begins at 1864 at Sofitel Singapore City Centre on 15 March 2026. The menu uses culinary illusions to transform familiar carnival snacks into unexpected flavours. Examples include chocolate “burgers”, savoury churros seasoned with caviar and foie gras lollipop.
The afternoon tea costs $68 per person (minimum two persons to dine) and cardholders from major local banks can enjoy a 20% discount.
1864
Sofitel Singapore City Centre
9 Wallich Street, Singapore 078885
Tel: +65 6428 5000
The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog
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