Spring signals a time of renewal and that includes what’s on your plate (and in your glass). Whether you're looking for bold reinterpretations of local classics, cross-cultural flavours or drinks that stir up nostalgia, these new seasonal menus in Singapore are full of fresh inspiration.
HighHouse’s High Tables x Chef Daniele Sperindio
Where: 1 Raffles Place, Levels 61 & 62
When: April to June 2025
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: Limited-time menus to book now
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: New horizons
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.
