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Spirited Eats November 2025: Hottest new restaurant menu refreshes in Singapore, from modern Burmese to heritage Nanyang

November 30, 2025

The Lion City’s dining scene is firing on all cylinders again, with some of the city’s most exciting kitchens unveiling new menu updates that sharpen identity, push boundaries, and remind us why Singapore never stops eating.

If there’s one thing Singapore’s restaurants never do, it’s sit still. These past weeks have seen kitchens across the island turn up the heat with menu revamps that feel less like updates and more like thoughtful and expressive evolutions that deeply rooted in the stories each dining room wants to tell.

From Duxton’s Burmese soul food den doubling down on fermentation and conviviality and a nearby hotel steakhouse flexing its Italian-meets-Tuscan swagger, to a heritage-focused Nanyang kitchen rewriting the idea of “modern Asian”, the city’s chefs are showing exactly how alive and nimble our dining landscape can be.

Enough said, we checked out four new and refreshed menus from restaurants across Singapore this month that were confident, culturally-attuned, and unafraid of a little reinvention, so if you’re on the lookout for something new and genuinely delicious to try, consider this your cheat sheet.

Club Rangoon

Club Rangoon recently celebrated its first anniversary with a new chapter in its journey of contemporary Burmese cuisine with a refreshed menu, and a new cocktail and wine programme. Executive Chef Noom Charrinn Singdaechakarn channels both Yangon heritage and the restaurant’s youthful Duxton energy into an evolved menu that pushes beyond nostalgia while keeping the soul intact, sharpening Club Rangoon’s identity as Singapore’s most compelling modern Burmese table.

Notable new starters include Short Rib Skewers paired with a piquant Burmese chimichurri and a fresh pennywort salad, and Laphet Hummus, a bold mashup of fermented tea leaves and tea leaf oil for a hit of umami that is the perfect dip accompaniment to warm pita. For the hungry, the new addition to their signature mains Wet Thar Dan Bauk is set to satisfy, featuring a generously portioned Burmese-style biryani with a rich pork knuckle curry, pistachios, and a tangy green mango salad. Ohn-No Khout Swel is similarly comforting, slightly spicy with coconut curry noodles, chicken, and crispy yellow rice crackers providing textural contrast to the silky noodles.

The new cocktail programme follows a similar theme, reimagining classic cocktails with a Burmese twist. We particularly loved Margarita Verde, made with laphet-infused tequila, mezcal, green tomato shrub, lemon juice, fino sherry, and coriander bitters. As for its revamped wine list? New additions include skin-contact whites and textured small-batch bottles that rotate by the glass, with some orange wines including Ningxia’s Xiao Pu ‘Tangerine’ proving an unexpectedly perfect match for the restaurant’s funkier, fermented flavours.

Bottega di Carna

Mondrian Singapore Duxton’s flagship steakhouse restaurant Bottega di Carna has flipped its à la carte menu, and the refresh feels like a natural next chapter for a restaurant built around Dario Cecchini’s cult butchery philosophy. While the iconic cuts still anchor the experience — from Viñals Soler beef flown in from Spain to the hulking Bistecca alla Fiorentina seasoned with Cecchini’s Profumo del Chianti — the new additions widen the frame, bringing in more freshness, more personality, and a little more play.

New starters include Amberjack Crudo, given an Asian twist with the use of coconut and citrus, alongside a bright dill oil and a touch of jalapeno spice to brighten the flavours. Pastas, long a quiet strength here, now form the heart of the menu; its Gnocchi — wrapped in funky Taleggio, sage butter and pecans — uses sweet potato in place of traditional pumpkin that lands with more sweetness and chew, while the Pici with Beef Ragu pays tribute to one of Cecchini’s signature recipes, but made punchier with house-made peperoncino oil.

But you’ll be missing out if you come to Bottega di Carna, only to skip the more canivorous courses on the menu. Like Westholme Wagyu Beef Hanging Tender which is executed simply but expertly. Perfectly juicy and medium rare, a smokey grilled bark on the edges, with nothing more than wholegrain mustard and salt and pepper to season to allow the meat to shine. Accompaniments are pared back as well – just a whole roasted garlic head and cherry tomatoes on vine – to complement and not distract.

To round off, the Brie Cheesecake is thick and rich like a New York cheesecake, topped a hazelnut cream to lighten the overall mouthfeel, a citrus tuile for texture, and sour cream ice cream to balance the sweetness.

Po

Modern Asian restaurant Po at The Warehouse Hotel continues its deep-dive into Singapore’s Nanyang identity with refreshed offerings that draws on Chinese, Malay, Indian, Eurasian, and Peranakan traditions. Shaped by Head Chef Desmond Yong’s belief that “food is memory”, the new menu weaves those cuisines into interconnected stories told through flavour.

Expect dishes that lean into time-honoured techniques and painstaking prep, such as the vibrant Ikan Kerabu — yellowtail cured with calamansi and crowned with pickles and herbs — and the fiery Puyuh Panggang, a grilled quail perfumed with three types of ginger, which capture the cross-cultural spirit with clarity and finesse. Historic recipes are also revived and explored, such as Samsui Chicken, served with scallions, crispy ginger and garlic, or Gobi 65, rendered here as golden-crisp cauliflower tossed in a house masala blend.

Its mains continue this narrative with Peranakan-inspired Sotong Masak Hitam — where squid is marinated in spice paste, stewed till tender, and finished with crisp tentacles in rice and corn flour — while Babi Tohay, a vanishing Hakka-Eurasian dish resurrected from a family cookbook, is reimagined with Iberico pork fermented in red rice paste before being wok-fried with prawns. It’s a menu that doesn’t just honour Singapore’s culinary past, but invites diners to taste its many intertwined futures.

5 ON 25

If there’s one Chinese restaurant in Singapore that deserves far more love than it gets it’s 5 ON 25, a contemporary Cantonese dining room tucked within Andaz Singapore with the spirit of an old-school supper club and the polish of a luxury hotel kitchen. Its latest menu update oozes Cantonese authenticity flourished with a deft touch of thoughtful modernity thanks to the kitchen wizardry of the hotel’s Chinese head chef Lim Hong Lih.

Seafood lovers will love newly-introduced dishes include Poached Giant Squid doused in a delectably fragrant soy sauce and the sizzling kung pao-style Wok-Fried Black Tiger Prawns, while the Double-Boiled Chicken Soup with top shell and cordyceps will delight the most stoic Cantonese matriarch with its comforting, wholesome goodness. Don’t sleep on its Claypot Australian Lumina Lamb Tenderloin either, done with a spicy Xinjiang-inspired twist, and definitely order its new signature, the Signature Handmade Tofu in Stone Pot that has the beancurd come all fluffy and moreish.

But what truly sets 5 ON 25 apart — and what makes it an essential stop for industry watchers — is its exemplary Chinese wine programme. While many Cantonese restaurants lean heavily on classic French or international wines, 5 ON 25 is a rare example of a Chinese fine-dining room that embraces wines from across China’s many winemaking regions, as a serious, terroir-driven counterpart to its cuisine. With its meticulous execution, impeccable produce, and boundary-pushing beverage list, 5 ON 25 stands as one of Singapore’s most underrated Cantonese restaurants — and one well worth discovering.

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