Do note that all guests must wear masks, check in and out via SafeEntry and have your temperature screened before entering the attractions and restaurants. There are plenty of signs and floor markers to guide you along. Find out more about our safe measurement measures here.
Offering a variety of ‘across the Causeway’ dishes under one roof, this themed food court is the place to go to tuck into Malaysian hawker favourites like Heun Kee Claypot Chicken Rice, KL Jalan Alor Hokkien Mee (Malay-style noodles with dark sauce), Penang Hokkien Prawn Mee, Malacca Chicken Rice Ball and Lim Brothers' Char Kway Teow. Flavours are bold with several ingredients imported from Malaysia to ensure authenticity. Prices are affordable (beginning at $3.50 onwards) and you are dining in air-conditioned comfort in a space decorated with a charming old-town ambience.
Like a tropical Hawaiian beachside spot, Ola gives you sand, sea, a pool, beachside cabanas, an in-house DJ and even an action-packed water sports programme. The menu too is packed with Hawaiian-inspired grub like the teriyaki-flavoured Huli Huli Chicken, the Kalua Pork Pizza and the Hawaiian Vintage Chocolate Tart. To go with the theme, gather a group, put on your brightest, most colourful Aloha shirts and enjoy the delicious food with a variety of Tiki cocktails.
Boasting a menu which features dishes from the countries along the Pan American Highway, this 6000sqf grill and bar has an Argentinian grill (the asador) at its heart, from which farm-to-fire cuisine of grilled, roasted and charred meats and vegetables form the core of the menu.
Expect dishes like a Colombian Chicken, a Mexico City salad of pancetta, cos lettuce, apple, parmesan and macadamia, and a variety of signature cocktails (several of which feature Agave spirits in keeping with the regional theme).
This Michelin-starred restaurant is the place to go if you are hankering for contemporary Australian food done with flair. Opened by Aussie celebrity-chef-and-restaurateur Scott Webster, Osia’s signature dishes include the flatbreads that come out of its stone hearth oven, and decadent grilled meats like the Murray Bridge Pasture Fed Lamb Rack and the Game Farm Kangaroo Loin. Meat and produce are imported from down under, as are a curated selection of Aussie and NZ wines.
If you are going to eat a Japanese meal on the island, settle for nothing but the finest plates from celebrity chef Hal Yamashita’s kitchens at Syun. The 50-seater eatery is intimate and refined, and menus feature the finest seafood, meat and produce from the land of the rising sun. Signature dishes include the Grilled Cod with Saikyo Miso and the Insta-famous Sea Urchin Rolled by Wagyu Beef for its contrast of briny, rich and buttery flavours.
This 6000sqf food hall of sorts will cater to every possible Korean craving you might have. From typically traditional K-foods like a ginseng chicken soup and beef bulgogi to Chinese-Korean and Japanese-Korean fusion dishes like Xiao Long Bao in KimchI soup, and a variety of bingsu and shaved ice desserts.
Among the very first tapas bars in Singapore, Sabio’s Sentosa Cove outlet continues to serve up a dependably good variety of Spanish bar bites and heartier mains like paella and meat and seafood cooked to smoky perfection in their Josper grill. They serve several imported varieties of Jamon, Chorizo and Spanish cheese. The best part: you can order unlimited servings of most things off their a la carte menu for $59++ per adult.
The white and blue interiors of the restaurant, and the yacht-lined marina beyond could fool you into thinking you are brunching on a Greek island taverna. As will their exhaustive menu of Greek mezze, hearty mains and more. Must-orders include the Htapodaki; char-grilled octopus served with a pickled octopus terrine, and the indulgent Mousaka of layered eggplant, beef and bechamel sauce.
A Michelin-approved menu that serves up dishes from the Fujian province of China, this Heng Hwa restaurant is a household name in Singapore (for good reason). Service is quick and efficient, and prices are kept affordable for the quality on offer. The Stir-Fried Yam, crisp-fried and coated in honey is a top draw, as is their signature dish the Fried Heng Hwa Bee Hoon — handmade, sun-dried bee hoon is made from non-glutinous rice flour and contains over 10 ingredients (such as clams, pork, Chinese cabbage and more) and is cooked in a pork-bone stock.
Within the luxuriously historic confines of The Capella is this elegant Cantonese restaurant. Their renditions of the classic Peking Duck, and traditional Double-Boiled soups are among the island’s best — these contain nourishing ingredients like cordyceps flowers, matsutake mushrooms and premium bird’s nest. For afternoon tea (3-5pm daily) Cassia serves a selected of exquisite Cantonese dim sum and traditional desserts, paired with teas blended with amaranth, lily and osmanthus.
Good ol’ Din Tai Fung is always teeming with diners as their exquisite and moreish xiao long baos would hit the spot at any time of the day. This Taiwanese restaurant chain serves to consistently good food, that is familiar and comforting to most. Their seaweed salad, pork steamed dumplings and signature noodles in spicy sauce are our firm favourites.
By Priyanka C. Agarwal
Priyanka C. Agarwal is a writer, communicator and content creator with several years experience in print and digital media. She writes about food, travel, parenting and other adventures. Her work has appeared in the print and online pages of Silver Kris magazine, Time Out Singapore, Her World magazine, The Michelin Guide, The Peak and HungryGoWhere.com, among several others. She is a mother to two tiny gourmands and an experimental home cook who hopes one day, to author her own cookbook.