FOOD & WINE
What’s New in Singapore Dining: Buffets, Pasta Tasting Menus, and Innovative Cocktails
by Priyanka Elhence
27 Aug 2025
27 Aug 2025
Looking for where to eat in Singapore now? Explore exciting new dining experiences, seasonal tasting menus, and inventive drinks at top restaurants and bars.
- CÉ LA VI SINGAPORE – REIMAGINED MODERN ASIAN MENU
- OSTERIA MOZZA – PASTA TASTING AT THE MOZZARELLA BAR
- FIRANGI SUPERSTAR – BOLD INDIAN FLAVOURS, PLAYFUL TWISTS
- GINGER.LILY – MICHELIN-STARRED AFTERNOON TEA
- LUCE – A BIGGER, BETTER BUFFET
- MANHATTAN BAR – NEW YORK, IN FOUR SEASONS
Celebrating its 15th anniversary, CÉ LA VI has unveiled a new look by boutique firm Prospect Design International, along with a Modern Asian menu that marries bold regional flavours with global influences.
The five-course degustation menu ($198) spotlights contributions from CÉ LA VI’s international outposts. Highlights include A4 Miyazaki Beef Tataki with balsamic pearls, Fluke Sashimi with crispy leek and ginger, and Black Truffle “Sushi Rice” Okayu from Dubai. Desserts are equally indulgent, from Dulce Miso Toffee (a sticky date pudding with gula melaka caramel) to cardamom mousse layered with miso crisps.
The drinks programme complements the menu’s flair with cocktails that remix Asian spirits and global traditions. Try The Silent Gold, a bright tropical twist on a margarita, or Midnight in Jalisco, built on the richness of Don Julio 1942 tequila.
- CÉ LA VI SINGAPORE – REIMAGINED MODERN ASIAN MENU
- OSTERIA MOZZA – PASTA TASTING AT THE MOZZARELLA BAR
- FIRANGI SUPERSTAR – BOLD INDIAN FLAVOURS, PLAYFUL TWISTS
- GINGER.LILY – MICHELIN-STARRED AFTERNOON TEA
- LUCE – A BIGGER, BETTER BUFFET
- MANHATTAN BAR – NEW YORK, IN FOUR SEASONS
Osteria Mozza – Pasta Tasting at the Mozzarella Bar
Launching 15 September, Osteria Mozza introduces a rotating Five-Course Pasta Dinner Tasting Menu ($88++), available exclusively at its mozzarella bar.
Expect classics like Fonduta Ravioli drizzled with 25-year-aged balsamic and Tagliatelle with beef cheek ragù, alongside seasonal creations by Michelin-starred chef Nancy Silverton. Dessert comes in the form of house-made gelati and sorbetti, which change weekly.
- CÉ LA VI SINGAPORE – REIMAGINED MODERN ASIAN MENU
- OSTERIA MOZZA – PASTA TASTING AT THE MOZZARELLA BAR
- FIRANGI SUPERSTAR – BOLD INDIAN FLAVOURS, PLAYFUL TWISTS
- GINGER.LILY – MICHELIN-STARRED AFTERNOON TEA
- LUCE – A BIGGER, BETTER BUFFET
- MANHATTAN BAR – NEW YORK, IN FOUR SEASONS
Firangi Superstar – Bold Indian Flavours, Playful Twists
Firangi Superstar returns with inventive plates by Head Chef Raj Kumar Raj, celebrating India’s diverse culinary regions.
New signatures include The Nut Kraken (octopus pollichathu-style with coconut chips) and Holi Cow (beef masala with roasted bone marrow and crispy beef tongue). Returning favourites like Papi’s Jammed Gun – wagyu tartare with papdi and caviar – show Firangi’s flair for drama.
Desserts, too, carry playful touches: Banoffee Fritters filled with banana mousse, or Rasmalai Tres Leches with saffron cream and pistachios. Cocktails lean into spice and seasonality, from the amla-infused Amli Sour to the coffee-meets-Old Fashioned hybrid, The Bru O’Fashion.
Firangi Superstar is at 20 Craig Road, #01-03, Singapore 089692. Tel: 3129 7552
- CÉ LA VI SINGAPORE – REIMAGINED MODERN ASIAN MENU
- OSTERIA MOZZA – PASTA TASTING AT THE MOZZARELLA BAR
- FIRANGI SUPERSTAR – BOLD INDIAN FLAVOURS, PLAYFUL TWISTS
- GINGER.LILY – MICHELIN-STARRED AFTERNOON TEA
- LUCE – A BIGGER, BETTER BUFFET
- MANHATTAN BAR – NEW YORK, IN FOUR SEASONS
Ginger.Lily – Michelin-Starred Afternoon Tea
Chapter Four of Ginger.Lily’s afternoon tea series, A Symphony of Origins: Terroir and Bloom ($78++), is a collaboration with Michelin-starred chef Adrien Descouls of Restaurant Origines in Auvergne and French dairy brand Président Professionel.
The menu blends Chef Adrien’s Auvergne-inspired savouries – think hay-baked veal, trout, and Saint-Nectaire cheese with cured Salers beef – with Chef Cindy Khoo’s refined Japanese-influenced sweets, from Hakuto Peach Chouquettes to Hokkaido Potato Churros. Pair it with cocktails like the shiitake- and tea-infused Champignon “Mushrooms” or a citrusy Peach Sour.
- CÉ LA VI SINGAPORE – REIMAGINED MODERN ASIAN MENU
- OSTERIA MOZZA – PASTA TASTING AT THE MOZZARELLA BAR
- FIRANGI SUPERSTAR – BOLD INDIAN FLAVOURS, PLAYFUL TWISTS
- GINGER.LILY – MICHELIN-STARRED AFTERNOON TEA
- LUCE – A BIGGER, BETTER BUFFET
- MANHATTAN BAR – NEW YORK, IN FOUR SEASONS
LUCE – A Bigger, Better Buffet
At InterContinental Singapore, LUCE has expanded its buffet spread by 20 percent under new Chef de Cuisine Giuseppe Di Gaetano. The spotlight is on hearty Italian flavours, featuring dishes like Ragout alla Napoletana, Guinness-braised lamb, and Sicilian-style barramundi, alongside a wide selection of Asian and Western dishes.
Don’t miss the seafood pastas finished in LUCE’s parmesan wheel or Italian-inspired desserts, such as bomboloni and the signature mini LUCE-misu.
LUCE is at InterContinental Singapore, Level 1, 80 Middle Rd, Singapore 188966. Tel: 6825 1008
- CÉ LA VI SINGAPORE – REIMAGINED MODERN ASIAN MENU
- OSTERIA MOZZA – PASTA TASTING AT THE MOZZARELLA BAR
- FIRANGI SUPERSTAR – BOLD INDIAN FLAVOURS, PLAYFUL TWISTS
- GINGER.LILY – MICHELIN-STARRED AFTERNOON TEA
- LUCE – A BIGGER, BETTER BUFFET
- MANHATTAN BAR – NEW YORK, IN FOUR SEASONS
Manhattan Bar – New York, in Four Seasons
Conrad Singapore Orchard’s award-winning Manhattan Bar unveils Seasons of Manhattan, a 31-cocktail menu inspired by New York’s climate and culture. Each season comes alive in four drinks, with zero-proof options included.
Spring sparkles in Meet Me Halfway, a refined whiskey sour laced with pear and lychee rose, while Summer heats up with It’s Gettin’ Hot in Here, a toddy spiced with chilli and honey. Autumn’s Tatami Shot balances Japanese whisky with mushroom oleo, and Winter’s Minutes to Midnight, a champagne-forward cocktail poured tableside, toasts the New Year in true New York style.
Seasonal bites like devilled soy eggs, lobster tacos, and hamachi tartare round out the experience.
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