For those seeking a fresh take on Singapore’s dining scene, these restaurants offer a mix of inventive cuisine and thoughtful craftsmanship. From PST’s Tokyo-style Neapolitan pizzas that have already won over critics, to Maggie’s playful reimagining of Chinese classics and Coacoa’s intimate Mexican feasts, each spot goes beyond the expected.
Club Rangoon
This one is a must for Hongkongers who fondly remember Club Rangoon in Soho. When the team packed up and made the move to Singapore, they landed on Duxton Road, where the restaurant has now been delighting diners for a year—marking the occasion with a boldly refreshed menu. Executive Chef “Noom” Charrinn Singdaechakarn turns Yangon favourites into playful sharing plates: smoky Short Rib Skewers, tangy Laphet Hummus, tender Lamb Shoulder Kalapé Hin, and spicy Pazun Hin prawn curry. For a quicker stop, the 3-course set lunch ($28) wraps up with the unforgettable Laphet-yay Ice Cream.
Cocktail lovers will find inventive, Burmese-inspired drinks—from the sesame-laced Sesame Street to the laphet-infused Margarita Verde—while a rotating selection of natural wines complements the bold flavours.
Club Rangoon, 76 Duxton Rd, Singapore 089535, Singapore, +65 8190 8827
PST (Pizza Studio Tamaki)
Since its Singapore debut earlier this year, PST (Pizza Studio Tamaki) has been earning rave reviews from both critics and diners alike. Founded by Tsubasa Tamaki, the acclaimed pioneer of Tokyo Neapolitan-style pizza, PST is already making waves beyond its Michelin Bib Gourmand accolades and global Top 100 Pizza rankings.
Tamaki’s signature dough—crafted from a proprietary blend of Canadian and American wheat, fermented for 30 hours—bakes to perfection in a wood-fired Stefano Ferrara oven seasoned with Okinawan salt. The result is a delicate balance of light, chewy crust and a subtly smoky char that has critics applauding its authentic depth and texture.
Highlights such as the house Tamaki pizza, with sweet datterini tomatoes and Japanese smoked mozzarella ($29), and the fiery Arrabbiata ($30), featuring house-made pork nduja and a local chilli twist, have drawn particular acclaim. Accompaniments include fresh salads from $14 and indulgent desserts like house-made tiramisu ($14).
Paired with a selection of Japanese-inspired cocktails and international wines, PST offers an elevated, authentic slice of Tokyo that’s quickly become a must-visit on Singapore’s vibrant food map. Book early to get a seat at the table—this Tokyo import is fast becoming one of the hottest openings of the year.
PST Singapore, 38 Tanjong Pagar Road, Singapore 088461, +65 8072 9512
Maggie’s
Maggie’s is almost Chinese—but not in the way you expect. This bold new bistro is set to shake up Singapore’s dining scene, reimagining regional Chinese flavours with a playful, irreverent twist. Sitting somewhere between the Far East and the American Deep South, Maggie’s defies tradition, turning familiar dishes into something unexpected—and utterly craveable. From the team behind Marcy’s and Parliament, this “Almost Chinese” bistro doesn’t just reimagine classic dishes—it turns them on their head.
Expect a Sichuan-spiked take on cacio e pepe, lamb tartare laced with century egg, and a sticky date pudding made richer with soy sauce and pork fat. Cocktails follow suit, blending huangjiu with sherry or infusing Sichuan peppercorns into margaritas.
The space itself is a riot of vintage chinoiserie and 1970s glamour, where intimate horseshoe booths and glimmering chandeliers set the stage for an evening of indulgence, nostalgia, and just a little bit of mischief. Prices are reasonable for the quality—expect to pay around S$18–S$35 for small plates and S$35–S$55 for mains, making it a spot that feels indulgent without the eye-watering bill.
Maggie’s, 1 Keong Saik Road, 01-04, 089109, +65 9622 6679
BEES by NARISAWA
You’ll need to be a member (or know one) to access this exclusive dining experience, but it’s well worth the effort to network for. Now fully open at Mandala Club, BEES by NARISAWA offers a sophisticated celebration of Japanese street food, elevated to new heights by the esteemed chef Yoshihiro Narisawa.
Through a careful selection of sustainable Japanese ingredients and innovative European cooking techniques, Chef Narisawa reimagines classic street food with dishes like melt-in-your-mouth Wagyu beef, and the expertly sourced seafood such as the Hokkaido uni, paired with delicate Japanese garnishes. Guests will also enjoy Narisawa’s signature dishes, such as the “BEES Rice” featuring fragrant rice and seasonal accompaniments, and the unforgettable charcoal-grilled octopus.
The restaurant’s exceptional 700-bottle wine list features terroir-driven Old World labels, exclusive Dom Perignon Champagnes, and Masuizumi sake, served only at Narisawa locations worldwide. The ambiance reflects a blend of Japanese street culture and contemporary luxury, with art, music, and fashion offering a unique, irreverent twist. Whether you’re seeking an intimate dinner or a casual gathering, BEES by NARISAWA provides an unforgettable, refined setting for members of Mandala Club to indulge in a one-of-a-kind gastronomic journey.
BEES by NARISAWA, Located within Mandala Club, 31 Bukit Pasoh Rd, Singapore 089845, +65 8822 9154
COACOA
Housed in a charming Chinatown shophouse, COACOA is the sort of place you almost don’t want to write about—for fear it might become impossible to get a seat. This is the private kitchen of Sebastián Álvarez, a self-taught chef from Mexico City with a near-obsessive devotion to his country’s culinary heritage and Kabir Singh, former barista and current accountant with a deep passion for Mexican cuisine.
Menus change regularly, shaped by Mexico’s varied regions—one week you might find yourself in the citrusy depths of Yucatán; the next, exploring the earthy, slow-cooked flavours of Michoacán. Ingredients are flown in from Mexico, dishes come with just the right amount of backstory, and the atmosphere is less “restaurant” than dinner at a friend’s place—if that friend happened to have trained in traditional Mexican gastronomy and had a soft spot for graphic design and good mezcal.
COACOA isn’t a concept or a brand, it’s simply a deeply personal project—and one of Singapore’s most quietly remarkable dining experiences.
