FOOD & WINE
Taste: Top Tables for August 2025
by Anton D. Javier
01 Aug 2025
01 Aug 2025
From a reimagined Cantonese institution to a deeply personal tempura omakase, these restaurants present new menus that are rooted in memory, craft, and evolution.
- TENTSURU
- CHERRY GARDEN BY CHEF FEI
- THEVAR
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A5 Miyazaki Wagyu -
Tiger Prawn -
Goto Niku Udon -
For a limited time, Tentsuru unveils Memories of Goto, an intimate omakase experience that draws deeply from Executive Chef Daiki Kawaguchi’s roots. Running from now until 31 August 2025, the menu pays homage to the chef’s childhood and formative culinary years, filtered through the lens of refined Japanese technique. Each course is a quiet yet powerful expression of nostalgia, from grilled seabass served with a summery spice sauce to handcrafted udon noodles inspired by his father’s hometown in the Goto Islands.
The eight-course tempura selection anchors the menu with irresistible favourites like Uni Tempura wrapped in perilla leaf and the indulgent Miyazaki A5 Wagyu Tempura. Beyond tempura, a standout is the Goto Niku Udon, made with rare hand-twisted noodles and topped with tender stewed beef – a soulful dish that bridges past and present.
Guests can also enjoy Tentsuru’s newly launched sake, Kura No Hana Junmai Daiginjo, chosen to accentuate the subtlety of the meal’s flavours. With its Zen-inspired interiors and a 15-seat counter that offers a front-row view of the chef’s artistry, Tentsuru reaffirms tempura’s place in the fine dining canon: Precise, poetic, and profoundly personal.
Visit Tentsuru at Level 2, The St. Regis Singapore, 29 Tanglin Road, Tel: 8113 3612
(Related: 5 best Japanese restaurants in Singapore to try now)
- TENTSURU
- CHERRY GARDEN BY CHEF FEI
- THEVAR
CHERRY GARDEN BY CHEF FEI
-
Boneless Crucian Carp Congee -
Sauteed Diced Wagyu Beef with Sichuan Peppercorn and Chilli -
One of Singapore’s most storied Cantonese restaurants enters a bold new chapter with the unveiling of Cherry Garden by Chef Fei. The reimagined identity signals more than just a name change – it marks a reinvention of the Mandarin Oriental, Singapore institution under the culinary vision of Michelin-starred Chef Fei, known for his mastery of both Cantonese and Teochew cuisine. While the restaurant retains its tranquil, courtyard-inspired interiors, the experience has been elevated with a refreshed menu that embraces heritage and refinement.
Chef Fei’s philosophy is rooted in seasonality, purity of ingredients, and fine-tuned balance, which is evident in standout creations like the Lobster with Basil and Pickled Mustard Greens, a bright and savoury dish that nods to his Chaoshan roots. The Boneless Crucian Carp Congee impresses with technical precision, while the sautéed diced Wagyu beef with Sichuan peppercorn delivers an East-meets-West flourish.
Paired with handcrafted dim sum and a thoughtfully designed space with private rooms and main dining room options, the restaurant offers an elegant reinterpretation of Chinese fine dining in the heart of Marina Bay.
Visit Cherry Garden by Chef Fei at Mandarin Oriental, Singapore, 5 Raffles Avenue, Tel: 6338 0066
- TENTSURU
- CHERRY GARDEN BY CHEF FEI
- THEVAR
THEVAR
-
Mysore Spiced Rack of Lamb -
With the opening of Thevar 2.0 at Mohamed Sultan Road, Singapore’s only Two Michelin-starred modern South Indian restaurant enters its next evolution: One that reflects not just the refinement of its cuisine, but also the personal journey of its chef. Drawing from his South Indian roots, multi-racial upbringing, and travels across culinary capitals, Chef-owner Manogren Thevar presents an experience that is both grounded and expansive, familiar yet reimagined.
The restaurant continues to honour its signature dishes, such as the Mysore Spiced Rack of Lamb with butternut squash masala and achar thogayal, all while expanding its repertoire with new, globally inspired creations. Flavour-packed one-bite snacks, as well as vegetable-forward dishes hold equal weight here, each defined by layered spice, texture, and precision.
Meanwhile, French technique meets bold Indian flavours, complemented by a beverage programme spanning 400 wine labels, inventive cocktails, and non-alcoholic pairings. Thevar may have a new address, but its essence remains unchanged – a celebration of culture, craft, and continual reinvention.
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