Singapore’s dining scene turns up the heat this July with boundary-pushing chef collabs, heritage tributes, and decadent tasting menus worth marking your calendar for.
Looking for a reason (or five) to eat out this month? Consider this your ultimate cheat sheet. From Big Wine Freaks’ no-holds-barred three-day birthday blowout to intimate omakase journeys, bold Korean-Italian mashups, and heritage-inspired menus celebrating nostlagic Singapore flavours, July is stacked with gastronomic events designed to thrill even the most jaded palate.
Whether you’re in the mood for wine-fuelled revelry, masterful tempura artistry, or a Tuscan-inspired surf-and-turf feast by the beach, here’s what not to miss.
Big Wine Freaks throws three-day birthday bash
Singapore’s most rebellious new wine bar will be marking its first birthday in true Big Wine Freaks style this month — with three days of chef collaborations, wine-fuelled revelry, and unrepentant party vibes.
From 25 to 27 July, they’ll be transforming their Bukit Pasoh space transforms into a playground for food and wine lovers, with guest chefs Marat Kalaidzhian (Big Wine Freaks Moscow) and Yoji Tokuyoshi (Bentoteca, Milan) joining resident chef Wei Kiat for back-to-back events.
25 July will see a Friday night opening party serving up à la carte menu of exclusive dishes, DJs on deck duty, and a celebratory cake-cutting around 10 pm — expect the floor to stay lively till late. On 26 July, the headline act is a one-night-only six-course collaboration dinner (S$188++ per person) where Marat and Yoji merge European technique with Japanese touches in plates like Chawanmushi with King Crab and Ikura, Spaghettone with Bottarga, and Smoked Duck with Japanese Peach. The night ends with more music and wine in a late-night afterparty.
The weekend wraps on 27 July with Big Wine Freaks’ first-ever Sunday Brunch — a seated menu of special creations (think homemade tagliatelle with pork ragout and lamb shoulder with red wine jus) before the afternoon transitions into a standing industry party with all-day vinyl from Candice B and YA5TH.
To book or for more details, visit: bigwinefreaks.sg/oneyear.
Big Wine Freaks | 44 Bukit Pasoh Rd, Singapore 089857 (Google Maps link) | 5.30pm to 12am Mondays to Saturdays; closed on Sundays | bigwinefreaks.sg | 6019 0765 | book here
Bottega di Carna hosts ‘Seoul of the Party 2.0’
If you’re into Culinary Class Wars, here’s something you don’t wanna miss: Mondrian Singapore Duxton will be welcoming a number of the chefs from the hit Netflix reality TV cooking competition series for the second edition of ‘Seoul of the Party’, a bold, week-long celebration of Korean culinary creativity and culture.
The highlight? Three exclusive takeover dinners at Bottega di Carna — happening 12, 18 and 19 July; S$198++ per pax) — that will bring Singapore diners face-to-face with three of the “White Spoon” chefs from the show. Chef Bang Kisu of Seoul’s Gitdeun — the first Korean chef to earn a Michelin star in Korea — makes his Singapore debut on 12 July and will partner Bottega di Carna’s Chef de Cuisine Alvin Lian for a fiery six-course menu featuring his take on traditional dishes like Chestnut Porridge, Steamed Abalone, and Grilled Tteokgalbi.
18 and 19 July will see Chefs Choi Ji Hyung and Park Joon Woo join forces with Chef Kenny Huang for inventive Korean-Italian mashups, including Black Truffle Tuna Tartare and Wagyu Tenderloin with Korean aromatics.
Advanced reservations highly recommended for these ‘Seoul of the Party 2.0’ dinners. More information and booking details here.
Bottega di Carna | 16A Duxton Hill, Mondrian Singapore Duxton, #03-01, Singapore 089970 (Google Maps link) | 7am to 12pm, daily | mondrianhotels.com/singapore-duxton/dining/bottega-di-carna | 6019 6000 | book here
Kee’s presents ‘Craft Union: A Nod to Heritage’
In celebration of Singapore’s upcoming 60th birthday, modern bistro Kee’s at 21 Carpenter has tapped acclaimed local celebrity chef Damian D’Silvia for ‘Craft Union: A Nod to Heritage’, a special collaboration menu between the MasterChef Singapore judge and Kee’s Culinary Director Andrew Walsh.
Available from 7 July to 15 August, the a la carte Craft Union menu is a gastronomic exploration of heritage and culture inspired by their personal histories and Singapore’s rich culinary traditions. Guests can expect nostalgic flavours such as Chef Damian’s Teochew-style Ngoh Hiang, Braised Pork Belly, spicy Mee Soto chicken noodle soup, while Chef Andrew will offer up elevated takes on familiar fare such as Straits Citrus Prawn Salad —think Peranakan winged bean salad, but fancier — and a Seafood Medley Laksa.
Complementing the menu is a selection of special cocktails crafted to evoke the flavours of Singapore both past and present, employing beloved local ingredients such as tamarind, ginger, coconut cream, and gula melaka.
Find more on the special collaboration ‘Craft Union’ menu between Chef Damian D’Silva and Kee’s here.
Kee’s | 21 Carpenter St, 21 Carpenter, Singapore 059984 (Google Maps link) | 7am to 12pm daily | www.kees.com.sg | 6373 6985 | book here
Bedrock Origin brings back third edition of ‘Great Beef & Reef’
Hankering for surf and turf? Don’t miss out on the third edition of Bedrock Origin’s beloved ‘Great Beef & Reef’ dining series. Running from 9 July to 31 August, ‘La Dolce Vita: A Celebration of Fine Flavours’ will bring a slice of Italy’s culinary soul to Sentosa, offering a five-course tasting menu ($138++ per person) that pays tribute to Italy’s philosophy of letting premium ingredients shine through minimal yet precise technique.
Dishes include highlights like Hamachi Carpaccio dressed with basil oil and citrus, house-made Porcini Mushroom Ravioli in sage brown butter, 24-hour Slow-Cooked Pork Belly glazed in barbecue sauce, and Applewood-Grilled Wagyu Striploin served with smoked cauliflower purée. For a sweet finish, there’s a reimagined Torta Caprese made with Valrhona dark chocolate and mascarpone cream.
Complete the full Italain experience by opting for the optional five-glass wine pairing (S$78++ per person), featuring selections from Tuscany’s acclaimed Avignonesi estate.
Bedrock Origin | Oasia Resort Sentosa Hotel, 23 Beach View Rd, #01-02 Palawan Ridge, 098679 (Google Maps link) | 7am to 11am, 12pm to 3pm and 6pm to 10.30pm daily | www.bedrock.com.sg/origin | 6818 3333 | book here
Tentsuru unveils ‘Memories of Goto’
For a limited time, specialty tempura restaurant Tentsuru at The St. Regis Singapore presents “Memories of Goto,” a deeply-personal omakase menu by Executive Chef Daiki Kawaguchi that pays tribute to his Nagasaki roots.
Available from 1 July to 31 August, this seasonal experience features elegant starters like Grilled Suzuki with summer vegetables and smoky Anago Nigiri before showcasing eight artful tempura courses — standouts include Uni wrapped in perilla and decadent Miyazaki A5 Wagyu.
The emotional centrepiece? Goto Niku Udon crafted with a thousand-year-old hand-twisting method and camellia oil. Dessert is a refined coffee ice cream with jelly and cherry accents.
Paired with Tentsuru’s new signature Kura No Hana Junmai Daiginjo sake, this S$460++ omakase is an evocative journey of memory, technique, and tradition. Advanced reservations recommended.
Tentsuru | 29 Tanglin Rd, 2nd floor, The St. Regis Singapore, Singapore 247911 (Google Maps link) | 12pm to 2.30pm and 6.30pm to 10.30pm Tuesdays to Sundays; closed on Mondays | tentsuru.com.sg | 8113 3612 | book here
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