We’re glad to see the food and beverage scene thriving, especially after a tough few months.

In fact, these days one would be hard pressed to get a table at most restaurants without making a reservation nearly two weeks in advance.

Thankfully, there is no shortage of new venues and new menus to go around – and there’s always something for everyone. Whether it’s modern-Asian fare you’re after, a sushi bar for an indulgent treat or just lots of booze, check out our list of the latest food and drink offerings in town and continue to show your support for the industry.

Avenue 87

Familiar flavours are presented in new and unexpected ways at this new modern Asian restaurant helmed by two young local chefs, Glen Tay and Alex Phan, who met in culinary school. Avenue 87 serves up Asian fare with a creative twist. Try the octopus dish, which reimagines a hawker favourite of sambal stingray. Tender grilled octopus is served with a sambal made according to chef Glen’s mother’s recipe, stir-fried market greens, confit egg yolk and torched calamansi, all wrapped in a banana leaf parcel. Read more about the mod-Sin restaurant in our review.

Make a reservation here.

BAO by CÉ LA VI

Kick back with a beer and a hearty BAO burger while enjoying the spectacular view from one of the city’s best rooftop destinations: CÉ LA VI SkyBar. The house-made Bao buns are inspired by the filled baos commonly found in Taiwan, Japan, China and Singapore. These are steamed to order and seared on a hot cast iron pan on one side for a crispy, caramelised interior and pillowy exterior.

There are several flavours of BAO, including a classic Black Angus BBQ beef with cheddar cheese, caramelised onions, bacon and barbecue sauce and crispy chicken Karaage with a piquant wasabi remoulade. Our favourite is the salted egg-crispy prawn with an addictive chilli cereal crumble, curry leaf and salted egg aioli.

There are also bite-size versions of the BAO available, called Baby Bao, which come in three flavours: Sichaun Eggplant, Chicken Karaage and Black Angys BBQ Beef. Each served in a platter of three, the Baby Baos are great for sharing.

Make a reservation here.

Junior the Pocket Bar

Formerly tucked away in an alley in Tanjong Pagar Road, Junior the Pocket Bar has moved into its new digs on Ann Siang Hill. Seating about 25 people, the space is bigger than its first home but still has the same cosy, intimate vibe. The concept of rotating themes about twice a year also remains, but with the introduction of some menu staples such as Junior’s Homebrew & Highballs – simple, flavour-driven house-fermented drinks that can be made with or without alcohol.

A great one to start with is the Lacto Lime Soda – a refreshing soda with salt-cured citrus, lime leaf and the option to add tequila. For food, don’t miss the superb Mala Hot Chicken fried sandwich with Szechuan sauce, purple cabbage slaw and pickled pineapple.

Make a reservation here.

Manhattan

Anthony Bourdain, Eleanor Roosevelt and Vera Wang – these are just some of the six iconic Manhattanites that served as muses for 18 cocktails on the fun new Manhattan bar menu. Each drink has a charming story behind it, which the wonderful bartenders and floor staff at Manhattan share readily, as part of the whole experience.

Smoky and savoury yet light and well-balanced, the Milkorno is one of our favourites and was inspired by Eleanor Roosevelt introducing the low cost but nutritious cereal Milkorno to the White House menu. The cocktail is made with Del Maguey Mezcal, Michter’s Straight Bournbon Whisky, corn and smoked pepper milk punch, and topped with a garnish of sous vide and blowtorched baby corn.

We also loved the Leather Jacket, from the section of the menu inspired by The Ramones. Named after the pièce de résistance of the band’s signature punk look, the cocktail is also big and bold, with smoky flavours from the Woodfood Reserve Bourbon Whiskey, as well as sweet and bitter notes from the Flor de Cana 7 Year Rum, Amaro Montenegro, Mancino Rosso Vermouth, Strega and bitters.

Make a reservation here.

Ginza Shinto

Joining a host of Japanese establishments in Robertson Quay is the newest kid on the block, Ginza Shinto. The contemporary Japanese sushi and omakase restaurant is led by chef Ron Newton Leo, who has over 30 years of sushi counter experience. Flown in from various parts of Japan like Tokyo, Hokkaido and Osaka several times a week, the seasonal produce here is always fresh and dictates the omakase menu.

Sit at the bar counter for a zen-like experience of watching chef Ron expertly assemble delicate nigiri sushi like the Forget Me Not, which is so heavily heaped with negitoro and uni that guests have to extract it from his palm. Diners can opt for a 5-, 7-, 8- and 9-course omakase menu, lunch set or order from the à la carte menu.

Make a reservation here.

Solo Ristorante

Having just taken over the reins in March this year, chef-partner Simone Fraternali has rolled out a number of new dishes inspired by the cuisine of northern Italy where he grew up.

The Gnocchi “alla Bolognese” is a signature homely dish of the Emilia-Romagna region, and presents gnocchi in a way that is not often found here. Instead of the standard chewy dumplings, the pasta is made with less flour for a softer, melt-in-the-mouth texture. It’s served with a hearty six-hour ragout made with Angus beef, rosemary and red wine. Uni lovers will delight in the Tagliolini, served in a smoky and umami Uni sauce, tarragon, lemon zest and topped with fresh sea urchin.

Make a reservation here.

Caffe Fernet

Grab a seat at this breezy waterfront spot and enjoy the sunset while sipping on a cold tipple or two. Caffe Fernet’s new modern aperitivo programme offers a range of different froses, spritzes, aperitivos and negronis that are perfect for casual daytime drinking. Negroni lovers will be happy to know that there are four types available: Classico, Secco, Elegante and Vecchio – each exhibiting subtle differences but still staying true to its traditional flavour profile.

The food menu also boasts new dishes worth trying like the Pompano Piccata – a new-Italian take on the golden pomfret. Typically served steamed at most local establishments, the fish here is deboned and pan roasted for a crispy skin then served with a fresh lemon-butter sauce featuring Amalfi lemon, briny trout caviar and crispy capers. Read more about Caffe Fernet in our recent review.

Make a reservation here.

(Main and featured image: Ginza Shinto)