FOOD & WINE
Taste: Top Tables for March 2026
by Anton D. Javier
02 Mar 2026
02 Mar 2026
Whether it’s a newly opened concept or a refreshed menu, these dining destinations bring together craftsmanship, creativity, and a sense of occasion for the modern diner.
- JELLYFISH
- GORDON GRILL
- BARREL STORY OF HIBIKI
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Fatty fish bread sushi -
White fish bread sushi -
Jellyfish interiors – an intimate counter seating space within Artichoke
A radical addition to Singapore’s dining scene, Jellyfish marks the latest evolution of chef-owner Bjorn Shen’s boundary-pushing culinary universe. Opened in January 2026 as a ten-seater counter within Artichoke, the concept builds on the experimental foundations of Small’s original concept of “bread sushi”, but with a more restrained and deliberate approach. Here, the focus shifts towards clarity of flavour and the purity of fish, while still allowing for unexpected cross-cultural interpretations. The result is a “sushi-like” experience that respects tradition without being confined by it, where each course reflects a careful balance between technique, curiosity and controlled creativity.
The omakase menu, priced at $165++ per person, unfolds across up to 12 courses that evolve seasonally, exploring different cuisines through the lens of sushi. Diners might encounter inventive bites like shime saba paired with zucchini and stracciatella on chewy toast, or sea urchin layered with scrambled eggs and parmesan on charred bread, alongside more unexpected formats like risotto sushi or Vietnamese-inspired summer roll interpretations. With minimal use of heat, techniques such as curing, seasoning, and light searing take centre stage, allowing ingredients to speak with precision.
Visit Jellyfish at 46 Kim Yam Road, #01-02, New Bahru, E-mail: jellyfish@artichoke.com.sg
- JELLYFISH
- GORDON GRILL
- BARREL STORY OF HIBIKI
GORDON GRILL
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Tomahawk -
Risotto with morel mushrooms -
Gordon Grill interiors
A stalwart of Singapore’s dining scene since 1963, Gordon Grill at Goodwood Park Hotel celebrates the season with a refined Winter Indulgence menu, available from now until 31 March 2026. Long celebrated for its old-world charm and tableside service, the restaurant continues to honour its Continental roots while introducing subtle contemporary touches. At the heart of the experience are its signature showpiece steaks, including the Wagyu Beef Tomahawk and Black Angus Porterhouse, both designed for sharing and presented with classic accompaniments. The theatrical tableside flambé adds a sense of occasion, reinforcing Gordon Grill’s appeal as a destination for unhurried, convivial dining.
Beyond steaks, the menu highlights seasonal produce and premium ingredients with a thoughtful balance of indulgence and finesse. Live Tsarskaya Oysters from France are served fresh or baked in rich, traditional styles, while dishes like Morel Mushroom Risotto with shaved truffles and sautéed chanterelles with onsen egg showcase the earthy depth of winter flavours. For an added touch of luxury, Oscietra caviar is presented with classic garnishes, inviting diners to savour its nuanced complexity. Seafood mains, including Pan-Seared Red Grouper and Red Emperor Snapper, offer a lighter counterpoint, rounding out a menu that’s refreshed for the season.
Visit Gordon Grill at 22 Scotts Road, Goodwood Park Hotel, Tel: 6730 1744
- JELLYFISH
- GORDON GRILL
- BARREL STORY OF HIBIKI
BARREL STORY OF HIBIKI
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Sashimi moriawase -
Barrel's signature chicken rice with caviar and milk soft serve ice cream -
Main dining room
BARREL Story of Hibiki, a distinctive addition to Singapore’s dining landscape, brings together Japanese craftsmanship, whisky culture, and modern izakaya dining in a concept that feels both thoughtful and immersive. Helmed by chef-partner Sho Naganuma, the restaurant is the first Hibiki-led concept to open outside Japan, translating the philosophy of omotenashi into a multi-sensory experience shaped by fire, flavour, and harmony. The menu reflects a contemporary take on izakaya culture, with wood-fire cooking and ingredient-driven plates designed to pair seamlessly with one of the most extensive selections of Suntory whiskies in Asia.
Dining unfolds across both à la carte and set menus for lunch and dinner, offering flexibility for different occasions. Midday options include customisable two- or three-course sets, while dinner leans into a more expansive, convivial format with over 60 dishes ranging from sashimi and charcuterie-style bites to grilled signatures, such as ember-roasted chicken and wagyu striploin. Smaller plates like uni-corn croquettes and pork collar katsu sando sit alongside more substantial donabe rice dishes, encouraging sharing and exploration. Complementing the food is a strong whisky programme centred on Hibiki, with flights, cocktails and rare expressions that deepen the experience.
Visit BARREL Story of Hibiki at 19 Cecil Street, Tel: 8028 7100
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