There is much to look forward to when dining out this April. From a Nancy Silverton four-hands dinner to Korean barbecue at the National Gallery, here are a few interesting options when you are trying to decide where to eat in Singapore in April 2026.
FOR A SPECIAL OCCASION
Osteria Mozza x Chef Rishi Naleendra Four-Hands Dinner | Mozza Saturday Brunch
Four-Hands Dinner
Nancy Silverton returns to Osteria Mozza Singapore from 9 to 13 April 2026. Her visit opens with a one-night-only four-hands dinner on Friday, 10 April, alongside two-Michelin-starred Chef Rishi Naleendra of Cloudstreet, pairing her Californian-Italian style with his Sri Lankan-influenced cooking.
Snacks include Chef Rishi’s Crispy Tripe with smoked chilli and lime, and Mozza’s Oat Biscuit with burricotta and spiced walnut. Mains span Mozza’s Spanner Crab Campanelle and Chef Rishi’s Wambatu Moju โ pickled eggplant with creamy burrata. Desserts bring his Chocolate Biscuit Pudding with arrack Chantilly and Silverton’s Rosemary Olive Oil Cake with house-made olive oil gelato.
The dinner costs $248++ per person, with wine pairing at an additional $88++. Hilton Honors member discounts do not apply.
Mozza Saturday Brunch
Mozza also launches a new Saturday Brunch on 11 April 2026, running weekly thereafter from 12.30pm to 3.30pm. The semi-buffet features live pizza and pasta stations, order-to-table specials such as Blueberry Pancakes and Porchetta Eggs Benedict, and tiramisu served tableside. A DJ plays on the alfresco terrace alongside Campari cocktails.
The brunch costs $108++ per adult. Free-flow Campari cocktails are available at $58++ per person, or free-flow Champagne (M. Haslinger & Fils Brut) with Campari cocktails at $88++ per person. Children aged 6 to 12 dine at half price; children aged 5 and under eat free.
Osteria Mozza, Hilton Singapore Orchard
Level 5, 333 Orchard Road, Singapore 238867
Tel: +65 6831 6271
The Caretaker’s Room | Gilmore & Damian D’Silva, National Gallery Singapore
Gilmore & Damian D’Silva at the National Gallery has opened The Caretaker’s Room, a 16-seat private dining room with its own entrance. Chef Damian D’Silva presents dishes spanning Eurasian, Peranakan, Sri Lankan, and Chinese traditions, some tracing back over 200 years to heirloom recipes from his grandfather’s kitchen.
The room can split into two rooms of eight. Menus range from the Standard Menu ($80++ per person at lunch, $120++ at dinner) to a Peranakan Menu ($150++), a Chef Menu ($180++), and the fully customised Chef Experience Menu ($250++, dinner only, one month’s advance booking required). All bookings need a minimum of eight guests and at least one week’s notice. Diners may bring their own wine; there is no corkage fee, though a glass rental charge of $5++ per glass applies.
Gilmore & Damian D’Silva
#01-02/03, National Gallery Singapore, 1 St Andrew’s Road, Singapore 178957
Tel: +65 9710 0237
A Symphony of Spring | Cherry Garden by Chef Fei, Mandarin Oriental Singapore
Michelin-starred Chef Fei presents a Spring menu at Cherry Garden until 31 May 2026. Highlights include the Chaoshan-style Fried Superior Fish Maw prepared with 13 ingredients, and the Steamed Live Snow Crab Meat and Shrimp Dumpling shaped to resemble a crab claw. The meal closes with strawberry sago and caramelised egg fritters.
The Spring Set Menu is $368++ per person (minimum four diners). ร la carte options run alongside the set, and both are available from 4 March to 31 May 2026.
Cherry Garden by Chef Fei, Mandarin Oriental Singapore
5 Raffles Avenue, Singapore 039797
Tel: +65 6885 3500
FOR LUNCH
Prego Turns 40 | Fairmont Singapore
To mark its 40th anniversary, Prego at Fairmont Singapore has launched a limited-time Anniversary Set Lunch at $40++ per person.
The two-course set, curated by Italian Chef Davide Bizzarri, draws on dishes from across Prego’s history. Starters span the decades, from the Insalata di Cesare (1986) that dates to the restaurant’s opening year, to Caprese (1990) with buffalo mozzarella and Tuscan kale pesto, Prosciutto e Melone (1992) with 18-month Parma ham, and newer additions from Chef Davide’s first menus in 2024. For the main course, diners choose from pastas, pizzas, or mains that similarly trace the restaurant’s timeline, including Penne alla Carbonara (1992), Spaghetti Vongole (2011), Pizza Margherita (1986), and the chef’s current signature, Casarecce alle Costine e Tartufo, a house-made casarecce with braised Wagyu short rib ragout, mascarpone, and seasonal truffle flown in weekly from Umbria.
As part of the anniversary, guests can also try gelato created by Loh Cheng Kit, the pastry chef who was part of Singapore’s team that won the Gelato World Cup 2026 in Rimini earlier this year. Flavours include Fragola (Mara des Bois Strawberry Sorbet), Limone (Amalfi Citrus & Yoghurt Gelato with Basil), and Cioccolato (Sea Salt Chocolate Gelato).
Prego, Fairmont Singapore
Level 1, 80 Bras Basah Road, Singapore 189560
Tel: +65 6431 6156
Wood-Fired Burger Lunch | Fireplace by Bedrock, One Holland Village
Fireplace by Bedrock at One Holland Village added a burger lunch menu for Monday to Saturday, 12 noon to 3pm. Seven burgers are available, all prepared over the restaurant’s open wood-fired grill.
The Fireplace Ultimate Burger ($24++) uses a custom blend of chuck, brisket, short rib, and striploin in a beetroot bun with grilled pineapple and hot honey ranch. The Campfire Burger ($20++) offers a simpler flame-grilled wagyu patty on a potato bun. Other options include the Talk of the Tongue ($22++) with smoked beef tongue and sauerkraut, and the Grilled Catch ($20++) with barramundi fillet. Adding $6.50++ gets a half-portion side and a drink.
Fireplace by Bedrock
#03-27/28, 7 Holland Village Way, One Holland Village, Singapore 275748
Tel: +65 6589 8760
Three-Course Executive Lunch | The Lobby Lounge, Frasers House
The Lobby Lounge at Frasers House introduces a three-course set lunch from 1 April 2026, Monday to Friday, 11.30am to 2.30pm, at $35++ per person. The menu draws on both Western and local hawker fare.
Starters include Singapore Style Chilled Chilli Crab Sliders with golden mantou and Satay Panggang with spiced peanut sauce. Mains range from Seafood Hokkien Mee and Penang Char Kway Teow to Grilled Chicken Penne Aglio e Olio and Norwegian Salmon Fillet ร la Plancha (the latter at a $8 supplement). Desserts include a Classic Paris-Brest with praline crรจme mousseline ($4 supplement) and an artisanal ice cream selection.
The Lobby Lounge, Frasers House
Level 1, 80 Middle Road, Singapore 188966
Tel: +65 6825 1008
FOR AN AFTERNOON TEA
Summer Berries Afternoon Tea | Lobby Lounge, Singapore Marriott Tang Plaza Hotel
The Lobby Lounge at the Singapore Marriott Tang Plaza Hotel offers the Summer Berries Afternoon Tea from 1 April to 30 June 2026. Priced at $48++ per person on weekdays and $58++ on weekends, the set includes two types of free-flow canapรฉs, unlimited TWG tea and Lavazza coffee, and on weekends a flute of champagne or sparkling tea.
Pastries include the Strawberry Panna Cotta Verrine layered with pistachio dacquoise and passion fruit sabayon, and a Strawberry Vanilla Tartlet with yuzu curd. Savoury bites include a Smoked Trout Salsa Vol-au-Vent and a Cucumber and Truffle Sandwich on oatmeal bread. A 20% weekend discount applies when quoting “LL20OFF” at the time of reservation (at least one day in advance).
Lobby Lounge, Singapore Marriott Tang Plaza Hotel
320 Orchard Road, Singapore 238865
Tel: +65 6831 4605
Strawberry Bliss Afternoon Tea | The Fullerton Hotels Singapore
The Fullerton Hotel Singapore and The Fullerton Bay Hotel Singapore bring back their Strawberry Bliss Afternoon Tea from 1 April to 30 June 2026.
Premium South Korean strawberries anchor both the savoury and sweet tiers across both venues โ The Courtyard and The Landing Point respectively. Savoury highlights include Seared Hokkaido Scallop with Strawberry Relish and Duck Rillettes with Strawberry, Rhubarb and Walnut. Sweet items include Pistachio Strawberry with strawberry crรฉmeux and mascarpone, the Strawberry Shortcake, and a house-brewed Strawberry Pu’er infusion.
At The Courtyard the price is $58++ per adult ($29++ per child); at The Landing Point it is $68++ per adult ($34++ per child). Free-flow Veuve Clicquot is available at $78++ per person; free-flow Blanc de Blancs alcohol-free wine at $38++ per person.
The Courtyard, The Fullerton Hotel Singapore
1 Fullerton Square, Singapore 049178
The Landing Point, The Fullerton Bay Hotel Singapore
80 Collyer Quay, Singapore 049326
FOR ALFRESCO CASUAL DINING
Get Juicy! Beef Edition | Crossroads Cafe, Singapore Marriott Tang Plaza Hotel
Crossroads Cafe runs a beef-focused menu from 1 April to 30 June 2026 with six dishes, including Madeira Braised Beef Tongue ($30++), Seared Wagyu Beef Tataki ($28++) with sesame and ponzu, a Slow-Braised Beef Birria Taco ($32++), and Classic Beef Bourguignon ($34++).
Beyond the beef menu, weekday daily specials run at $30++ per set, themed by day – from Munchies Monday (spicy wings and Tiger Beer) to Sliders Friday (chicken katsu sliders and Kirin Beer). Happy hour runs Monday to Thursday from 11am to 8pm at $13++ per glass.
Crossroads Cafe, Singapore Marriott Tang Plaza Hotel
Level 1, 320 Orchard Road, Singapore 238865
Tel: +65 6831 4605
FOR CHINESE DINING
Delicacies of the Season: Morels & White Asparagus | Man Fu Yuan, Frasers House
In the month of April 2026, Man Fu Yuan at Frasers House (formerly InterContinental Singapore) presents a focused seasonal menu around morel mushrooms and white asparagus, for lunch and dinner. The menu showcases classic Cantonese techniques – steaming, braising, and double-boiling – across thirteen dishes.
Standouts include Morel Mushrooms Stuffed with Prawn Mousse ($48 per portion), Stir-fried Tiger Prawn with Morel Mushroom and White Asparagus ($36 per portion), and Double-boiled Free-range Chicken Soup with White Asparagus served in a coconut husk ($26 per person). Also notable is Wok-fried Angus Beef Tenderloin with Black Garlic and White Asparagus ($48 per portion).
Man Fu Yuan, Frasers House
Level 2, 80 Middle Road, Singapore 188966
Tel: +65 6825 1008
Spring in Bloom Delicacies | Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel
In April 2026, Wan Hao Chinese Restaurant has a Spring in Bloom Delicacies menu. The Spring in Bloom Delicacies Set Menu covers five courses at $88++ per person, with a minimum of two diners.
Dim sum is available at lunch; ร la carte runs at both lunch and dinner. New dim sum highlights include the Steamed Morel Mushroom and Red Grouper Dumpling ($8++ for two pieces) and a Steamed Prawn Dumpling with a pea sprout skin ($8++ for two pieces). Among the mains, the Wok-Fried Spring Bamboo Shoot with Conch Meat and Preserved Mustard Green ($58++ per portion) and the Stewed Iberico Pork with Fermented Red Bean Curd Paste in Stone Pot ($38++ per portion) stand out.
Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel
Level 3, 320 Orchard Road, Singapore 238865
Tel: +65 6831 4605
FOR MODERN ASIAN CUISINE
New ร La Carte Menu | Eden Restaurant, Pullman Singapore Orchard
Eden Restaurant at Pullman Singapore Orchard launched its new ร la carte menu under Executive Chef Eric Seow, who brings over two decades from Raffles Hotel, Marina Bay Sands, and City of Dreams Macau. The menu reinterprets Singaporean and Malaysian classics using modern techniques.
Dishes include the Corn-Fed “Chicken Rice” ($38++) with Barley Risotto, the Laksa Lobster Bisque ($38++) with Laksa Crรจme Fraiche, and the Rendang Australian Wagyu Beef Cheeks ($48++) slow-cooked for eight hours. Desserts such as the Peanut Ang Ku Kueh ($20++) and Chendol Crรจme Brรปlรฉe ($20++) close the meal with reworked local flavours. Available for lunch and dinner.
Eden Restaurant, Pullman Singapore Orchard
Level 4, 270 Orchard Road, Singapore 238857
Tel:+65 6603 8888
FOR A THAI BUFFET
Aroi Thai Buffet | Atrium Restaurant, Holiday Inn Singapore Atrium
Atrium Restaurant at Holiday Inn Singapore Atrium runs a limited-time Aroi Thai Buffet from 23 March to 24 May 2026. The spread covers seafood on ice (prawns, mussels, snow crab legs), Thai salads such as som tum thai and yum woon sen, live stations serving freshly made prata and laksa, and a full range of Thai hot dishes including gaeng kiew wan, pad thai, pineapple fried rice, and steamed seabass in lime and chilli. At dinner, a carving station features Thai herb-marinated roasted beef rib eye on weekdays and wagyu D-rump on weekends, alongside a Thai-style BBQ corner with gai yang isan, lamb chops with nam jim jaew, and classic satay. Desserts include mango sticky rice, bua loy, and luk chup.
A 1-for-1 promotion for adults applies for both lunch and dinner throughout the run. Pricing before the discount is: weekday lunch $98++ per adult, weekend lunch $108++, weekday dinner $118++, weekend dinner $128++. Children aged 6 to 12 are $25++ at lunch and $30++ at dinner; children aged 5 and under dine free.
As an additional draw, diners who complete a lucky draw entry form with their receipt stand a chance to win a 3-night stay at a Holiday Inn property in Thailand (Bangkok, Pattaya, or Phuket), with one winner drawn at intervals throughout the promotional period.
Atrium Restaurant, Holiday Inn Singapore Atrium
317 Outram Road, Singapore 169075
Tel: +65 3138 2530
singaporeatrium.holidayinn.com
FOR STEAK AND OPEN-FIRE DINING
Refreshed Menu | SKIRT at W Singapore โ Sentosa Cove
SKIRT at W Singapore Sentosa Cove updated its menu, with open-fire cooking and dry-aging remaining central to its approach. The restaurant dry-ages not only beef but also fish and poultry.
A5 Omi Wagyu from Shiga Prefecture returns to the menu, alongside daily-changing cuts from David Blackmore Rohnes (Australia) and Hokkaido A4 Wagyu (Japan), sourced as whole carcasses to allow for a wider range of cuts and reduce waste. Dedicated Beef Sommeliers advise on cuts and guide the choice of knives, which come from French artisan Roland Lannier in Thiers.
Among other highlights, the Cubano Iberico Pluma features field-fed 100% Iberian breed pork marinated in citrus, grilled over charcoal, and paired with Mojo Rojo and fermented garlic sauce. The Jeju Island Pork Belly is hickory-smoked in-house with paprika, porcini, and Szechuan peppercorn, then finished with a bacon fat glaze. Vegetarians have the option of wood-oven-roasted cauliflower finished over charcoal with black garlic sauce and salsa macha.
SKIRT, W Singapore Sentosa Cove
21 Ocean Way, Singapore 098374
Tel: +65 6808 7278
FOR CASUAL RAMEN
Torasho Ramen Bar Reopens at Takashimaya
Torasho Ramen Bar by Chef Sho Naganuma has reopened at Takashimaya Food Hall (B2) with a menu centred on Tokyo-style shoyu ramen. The broth draws depth from simmered chashu pork rather than pork bones. Noodles are made exclusively for the brand by producers from Sapporo and Tokyo.
A basic Ramen starts at $16; Chashumen is $19; Chashu Wontonmen is $22. Tsukemen (dipping ramen) starts at $18. Set add-ons include a Rice Set (+$3.80) or Small Curry Rice Set (+$4.80) with green tea. The 20-seat outlet operates on walk-ins only, daily from 11am to 9pm.
Torasho Ramen Bar
Takashimaya Food Hall B2, 391 Orchard Road, Singapore 238873
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