FOOD & WINE
Taste: Top Tables for December 2025
by Anton D. Javier
12 Dec 2025
12 Dec 2025
Singapore’s dining scene is alive with stories told through food and these three restaurants offer more than just meals. What diners get is a journey through heritage, craftsmanship, and culture, all served with a modern twist.
- RANG MAHAL RESTAURANT & BAR
- UDON SHIN
- PO AT THE WAREHOUSE HOTEL
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Hyderabadi Lamb Biryani -
Arshiya's Chowpatty Sliders -
Maa's Chilli Cheese Pakoras
A beloved pillar of fine Indian cuisine since 1971, Rang Mahal enters a new chapter with its move to Naumi Hotel Singapore. Now known as Rang Mahal Restaurant & Bar, the refreshed space mirrors the restaurant’s enduring philosophy: One that honours cherished family traditions, while embracing a vibrant, modern sensibility. The menu is framed as a journey through India’s vast culinary landscape, uniting North Indian classics, coastal influences, and treasured family recipes that have been guarded and perfected across generations.
Flavours and memory are at the heart of the experience here. Nostalgic snacks like Maa’s Chilli Cheese Pakoras and Arshiya’s Chowpatty Slider make for flavourful yet comforting starters, while tandoor signatures, such as the Paneer Mirchi Tikka, Nawabi Chicken Tikka, and Tandoori Prawns showcase the kitchen’s mastery of spice and fire.
Mains range from robust grill platters to soulful curries, including the coconut-rich Kokan Fish Curry and the ever-popular Old Delhi Butter Chicken that’s best eaten with warm, blistered naan. For purists, the Hyderabadi Lamb Biryani delivers fragrant layers of dum-cooked rice and tender meat, paired with a side of Burani Raita to help cool you down after each bite. Dessert stays close to memory, whether in Nani’s Lychee Kulfi or Saffron Rasmalai, each sweet finish reinforces the restaurant’s ethos of generosity, heritage, and homecoming.
Visit Rang Mahal Restaurant & Bar, Naumi Hotel Singapore, 41 Seah Street, Tel: 6333 1788
- RANG MAHAL RESTAURANT & BAR
- UDON SHIN
- PO AT THE WAREHOUSE HOTEL
UDON SHIN
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Carbonara Udon -
Premium Tempura Zaru Udon -
Spicy Beef Shoyu Udon -
Tokyo’s Udon Shin, a Shibuya social media sensation that’s famed for its silky handmade noodles and Carbonara Udon, made its first international debut in Singapore in November. Staying true to its “Four Fresh” philosophy (freshly kneaded, freshly cut, freshly boiled, freshly fried), the brand brings its signature craftsmanship to life through an open-kitchen display where diners can watch every strand of udon being made daily. Each bowl is anchored in texture: Springy, slippery noodles paired with broths, toppings, and tempura that’s fried to order.
The menu offers a selection of hot, cold, and broth-based udon dishes designed for both comfort and indulgence. Diners are sure to gravitate toward the iconic Carbonara Udon, where thick kamaage noodles are immersed in umami-rich dashi and layered with egg, parmesan, butter, and crowned with a slab of crispy bacon tempura. Mix it all up for an irresistible creamy concoction. Other highlights include the Butter Shoyu Udon with Sweet Potato Tempura, the punchy Spicy Beef Shoyu Udon elevated with homemade mala paste, and chilled options like the Spicy Beef Udon or Mentai-Nori Shoyu Udon.
For variety, the Tempura Zaru Udon pairs cold noodles with crisp prawn and vegetable tempura, while additions like Wagyu sirloin, mentaiko, and grated daikon allow guests to customise their bowls. With sparkling sakes, plum liqueur, and housemade softdrinks rounding out the experience, Udon Shin delivers a slice of Tokyo’s udon culture that’s at once simple yet unforgettable.
Visit Udon Shin at Takashimaya Shopping Centre, #B2-232, Tel: 8321 3359
- RANG MAHAL RESTAURANT & BAR
- UDON SHIN
- PO AT THE WAREHOUSE HOTEL
PO AT THE WAREHOUSE HOTEL
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A selection of new dishes at Po -
Hamachi Kerabu -
Kueh Tingkat
The Warehouse Hotel’s flagship restaurant, Po, embarks on a new chapter that proudly highlights Singapore’s Nanyang heritage. This is where the rich, cross-cultural tapestry of Chinese, Malay, Indian, Peranakan, and Eurasian foodways is not just served, but lovingly revived. Under the guidance of Chef Desmond Yong, whose culinary career was greatly influenced by Chef Damian D’Silva, the menu is a journey through time, resurfacing forgotten recipes and reinterpreting beloved classics with contemporary finesse and style.
The dining experience here is a celebration of cultural intersection. Start with vibrant dishes like the Hamachi Kerabu, where cured yellowtail meets a piquant medley of herbs, or the Gobi 65, a testament to the journey of South Indian flavours. Mains tell stories of lineage and technique, from the Peranakan classic Sotong Masak Hitam (squid stewed in its own ink) to the devotedly revived Babi Tohay (Iberico pork braised in house-fermented krill paste). The restaurant’s namesake Popiah remains a refined centrepiece, while desserts like the Kueh Tingkat assortment, based on recipes from Chef Yong’s mother, offer a sweet finish that’s deeply personal.
This culinary shakeup at Po at The Warehouse Hotel results in a menu that feels both historically rich and immediately exciting, offering a unique culinary exploration where every dish connects diners to the vibrant, layered history of Singapore.
Visit Po at The Warehouse Hotel at 320 Havelock Road, Tel: 8971 3968
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