Curated — honest reviews of Singapore’s restaurants, cafés and bars

On a 74A Amoy Street bar built around insect proteins, cultured quail, and the question of whether the future can taste like pleasure rather than punishment.

On a Craig Road shophouse that imported a Melbourne brunch grammar, refused to pretend it was inventing anything, and quietly roasts its own coffee under a barista with a national-circuit pedigree.

On a Duxton bar built around three hundred-plus agave and rice spirits, and the difference between education and homework.

On an Ann Siang basement bar that puts a toy in the glass and dares you to make it not work.

On the Purvis Street original that has outlasted its founders and the rest of their empire, and a Confit de Canard at $30 that proves the maths can hold if the room stays small.

On a Robertson Quay roastery cafe that has spent over a decade in a former spices warehouse, reopened in May 2024 after renovation, and still runs the Rodyk Blend named after its own street.

On a 35-seat Swissôtel rooftop restaurant where Kirk Westaway has spent a decade arguing for modern British fine dining, and an Egg in an Egg that smells like his father's barbecue.

On a transplanted New York speakeasy on Amoy Street that survives because it remembers what cocktails are actually for.

On a Dempsey wood-fire restaurant that built its reputation on a single piece of kitchen equipment and the chef who refuses to let it become a brand.