New menus to try out this spring

HighHouse kicks off its new High Tables series with chef Daniele Sperindi, who has brought his signature Italian flair to a pan-Asian menu brimming with personality. Expect punchy flavours, elegant plating, and a touch of fun.

What to try:

• Panino Al Sugo Frito: Fried bread with burrata and Korean chilli
• Summer In Seoul: Somen noodles with aged watermelon
• Cacio E Peppe Di Mare: Pasta with scallops and Parmesan rind sauce
• From Singapore with Love: A playful Ice Kachang-inspired dessert

Add the Sommelier-curated wine flight for the full experience. Come for the view, stay for the vibe.

See also: Splash and sip at this season's coolest hangout spots

Spicy Beef and Spring Leek Gomtang at Na Oh

Na Oh’s first-ever spring menu
Where: Hyundai Motor Group Innovation Center Singapore (HMGICS)
When: March to May 2025

See also: China’s latest soft power move: The Black Pearl Restaurant Guide

Na Oh welcomes the new season with its first spring menu since opening launching last year. The menu is curated by chef Corey Lee from three-Michelin-starred Benu in the US, spotlighting traditional Korean dishes with a touch of modernity. Some of the ingredients here are picked from the HMGICS Smart Farm, while the Korean jang or fermented sauces are all made in-house.

What to try:

• Chilled Homemade Wheat Noodles with Crab and Brisket: Chilled wheat noodles served; in a rich beef broth; enriched with soy milk
• Spring Vegetable Bibimbap: A garden on rice with wild seaweed, peas and gamasot-crust
• Spicy Beef & Spring Leek Gomtang: Rich, slow-simmered soup with short rib and shiitake omelette

Book a table and pair your meal with a Discovery Tour for the full HMGICS experience.

New cocktail and food offerings at Anthology

Anthology’s Old Street Dessert Shop Cocktail Collection
Where: 10 Circular Road
When: Available now

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Anthology channels the charm of traditional coffeeshops with a new cocktail collection inspired by classic local desserts and drinks. Made using Singapore-distilled spirits from Compendium, each drink is a grown-up nod to nostalgic flavours.

What to try:

• Bandung: Lychee, rose and Bandung soju, topped with warm lychee foam
• Chng Teng: Longan honey spirit, red dates, winter melon and white fungus
• Ice Kachang: Chendol, red beans, corn, flavoured syrups over shaved ice and topped with Chendol gin
• Kaya Toast: Teh-o liqueur, arrack and pandan, served with a side of torched kaya toast

For savoury bites, the Signature Rendang Ragu and Laksa Tau Pok are unmissable tapas-style plates.