News: 6 New Menus & Food Promotions to try

Singapore’s dining scene is keeping busy with fresh menus, seasonal pop-ups and themed buffets. From wood-fired claypot rice in Holland Village to regional Malaysian feasts, here are a few of the new food offerings launching across the island.

1. Wood-fired claypot rice at Fireplace by Bedrock

Fireplace by Bedrock has added a Wood-Fired Claypot Rice collection to its lunch menu at One Holland Village. Available from Monday to Saturday, the collection forms part of a refreshed two-course set lunch priced from $24++.

The kitchen cooks Japanese short-grain rice in claypots over an open wood fire. This process forms a crispy base before chefs top each bowl with hot soy shio kombu butter.

Main options include:

• Chicken and Sausage ($24++): Charcoal-finished chicken thigh, cheese sausage, and an onsen egg in sweet soy sauce.
• Burnt Ends ($26++): Slow-roasted pork belly with soy and honey glaze, served with char-grilled baby kailan.
• Wagyu Petite Tender ($36++): Sliced MB6-7 Australian Wagyu paired with a truffle soy dressing.

Every set lunch includes a complimentary starter, such as the Watermelon Feta Salad or Baby Gem salad.

• Address: #03-27/28, 7 Holland Village Way, One Holland Village, Singapore 275748
• Operating Hours: Lunch served from 11:30am to 3:00pm (last order at 2:30pm)
• Website: www.fireplace.sg/

2. Progressive Sichuan dining at Birds of a Feather

Birds of a Feather marks its tenth anniversary on Amoy Street with a brand-new menu and refreshed interior. Chef-Partner Eugene See blends regional Southwestern Chinese ingredients with classic European techniques.

The small plates set a clear direction for the meal. The Abalone.Prawn.Clam ($24++) serves seafood over Chinese wheat noodles in a green tiger’s milk dressing. Meanwhile, the Crispy Frog Legs ($21++) come tossed in a blend of chillies, garlic, and sesame over a green garlic purée.

For larger sharing dishes, the updated Loup De Mer ($98++) features whole European seabass cooked scale-side until crisp. The fish sits in a rich broth simmered from pork trotters, French chicken, and Shaoxing wine.

• Address: 115 Amoy Street, Singapore 069935
• Operating Hours: Open daily; Lunch 11:30am to 3:00pm, Dinner 5:30pm to 11:30pm (Sundays close at 10:00pm)
• Website: www.birdsofafeather.com.sg/

3. Regional Malaysian buffet at J65, JEN Singapore Tanglin

J65 at JEN Singapore Tanglin is hosting “Rasa Malaysia” from 11 September to 9 October 2026. The halal-certified buffet brings together recipes from across Malaysia.

The in-house culinary team is joined by guest chefs from Shangri-La properties in Penang and Kota Kinabalu. Featured regional dishes include:

• Pahang Seafood: Lala Clams cooked in a savoury sauce and Salted Egg Prawns.
• Melaka Specialities: Itik Lemak Chili Api and Assam Pedas Oxtail.
• Live Stations: Made-to-order Roti Canai, Penang Nasi Kandar, and Sarawak Laksa.

• Prices: $98++ per adult | $49++ per child
• Availability: Dinner buffet from Friday to Wednesday, 6:00pm to 9:30pm (Closed for buffet on Thursdays)
• Address: Level 1, JEN Singapore Tanglin by Shangri-La, 1A Cuscaden Road, Singapore 249716
• Website: www.jen-eats.com/tanglin/

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4. Loca Niru: New Autumn Tasting Menu

Set inside the 140-year-old House of Tan Yeok Nee, Loca Niru has launched its new 8-course Autumn tasting menu. Executive Chef Shusuke Kubota blends seasonal Japanese produce with Southeast Asian herbs and citrus.

The menu features smoked returning bonito, Wakayama green tiger prawn with Penang key lime gel, and Kajiya Wagyu. For dessert, chestnut is paired with gula melaka ice cream and meringue.

• Price: $298++ per guest
• Address: 101 Penang Road, #02-01, House of Tan Yeok Nee, Singapore 238466
• Operating Hours: Tue to Sat dinner, 6.30pm to 11.00pm; Fri & Sat lunch, 12.00pm to 2.30pm
• Website: locaniru.sg/

5. Chocolate-themed buffet at Edge, Pan Pacific Singapore

Edge at Pan Pacific Singapore is collaborating with Classic Fine Foods to launch “The Cocoa Connection” from 1 October to 8 November 2026. Three chefs have created a spread that incorporates dark, milk, and white chocolate into both savoury and sweet items.

On the savoury side, diners can expect dishes like Oven-roasted Leg of Lamb with Cocoa Spice Rub and Braised Pork Rib with Dark Cocoa and Coffee Glaze. The kitchen also shaves 75% dark chocolate over Truffle and Wild Mushroom Ragout.

Weekend dinners feature Charcoal-grilled Chocolate-fed Wagyu Beef, served with dark chocolate jus. The dessert line-up includes a live station serving warm Chocolate Soufflé alongside a Hazelnut Royaltine and a Chocolate Tart with Kumquat.

• Prices: Weekday Dinner (Mon–Thu) $108++ per adult, $54++ per child; Weekend Dinner (Fri–Sun) $118++ per adult, $59++ per child
• Address: Level 3, Pan Pacific Singapore, 7 Raffles Boulevard, Singapore 039595
• Website: www.panpacific.com/en/hotels-and-resorts/pp-marina/dining/edge.html

6. Seasonal White Eel and Coral Trout at Wan Hao Chinese Restaurant

Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel is spotlighting two Cantonese ingredients from 1 October to 31 December 2026. The seasonal menu uses Chinese white eel and locally farmed coral trout.

During lunch, the restaurant serves handcrafted dim sum options. These include the Steamed Coral Trout Dumpling in Golden Superior Stock ($15++ per person) and the White Eel Glutinous Rice Siew Mai in XO Sauce ($15++ for two pieces).

For main courses, recommended items include:

• Steamed White Eel with Aged Tangerine Peel ($48++): Prepared in a black bean sauce with fragrant citrus notes.
• Traditional Cantonese Steamed Coral Trout ($68++): Steamed with aged preserved radish to highlight the fish’s natural sweetness.
• Crispy Osmanthus Honey-Glazed White Eel ($38++): Fried eel finished with a sweet floral glaze.

• Address: 320 Orchard Road, Singapore Marriott Tang Plaza Hotel, Singapore 238865
• Availability: Daily for lunch and dinner
• Website: www.wanhaochineserestaurant.com/