Claypots Full Circle - Fresh plates of whole fish, squid, mussels, oysters, octopus... and a lineup of delightful meze to share. A melding of Mediterranean and Asian flavours. A bar that beckons. A meeting place for all. 

The first Claypots restaurant came into existence on Barkly Street, in Melbourne, Australia, in the 90s. An unassuming little establishment that served primarily claypots and fresh seafood plates in its anterior days, it has evolved into a brand of restaurants well-loved by locals and tourists for exceptional seafood dishes and lively vibes.

Kimme is a 48-seat innovative modern bistro, set across three floors, offering simple yet intelligent fare with an Asian twist. 

The casual restaurant is set to become an intimate after-work dining destination, with a curated wine and cocktail list and a varied menu that is perfect for sharing. Merging comforting, yet inventive Asian-inspired flavours with Western techniques and sensibilities, Kimme’s approach to cuisine seeks to bring out the best in fresh, seasonal ingredients.

Spearheaded by Meta’s Chef Sun Kim and led by Head Chef Louis Han, who worked alongside Chef Sun for the last two years, they present accessible dishes to whet the palate for any occasion.

47 Amoy Street 

Tel: +65 6514 1588 Email: info@kimmerestaurant.com 

Australian chef Clayton Wells (the head chef and owner of the acclaimed Automata in Sydney) has opened a new restuarant-bar concept, Blackwattle on Amoy Street, together with Unlisted Collection.  

The restaurant seats around 50 across two levels of dining and includes a small bar area.

At Blackwattle, they utilise the best ingredients possible at that particular time with minimal fuss, creating dishes that speak to their most treasured food experiences. They serve a regularly changing five course set menu, as well as à la carte and bar snack menu. During the week, they offer a two and three course set menu for lunch. They can also cater for most dietary requirements. 

At Blackwattle, they have put together a beverage list to compliment the food but also to share a varied range of flavours and styles. A diverse selection of spirits, wine, beer, cider and sake gives you the option to explore a wide array of drinks. They also offer a short and concise cocktail list that features alcoholic and non-alcoholic drinks. 

Helmed by Chef Ivan Brehm, Nouri at Amoy Street is rooted in the latin word for nourishment. The restaurant serves up dishes that take influence from around the world, while highlighting the similarities and connections we all share across cultures.

They have a 5-course Omakase and ala-carte orders for during lunch service and 5 or 7-course Chef’s Tasting Menu for their dinner service. Check out their menu here. 

72 Amoy Street 

Tel: +65 6221 4148 Email: info@nouri.com.sg

Does Truffle Beef Yakiniku & Foie Gras Bowl sounds ideal for as lunch today? 

Find Yuki Onna at Far East Square; a quaint izakaya dishing up Japanese-inspired comfort food in the heart of the CBD. 

Yuki Onna means "snow woman" in Japanese. 

Some of other Yuki Onna's signatures include Pork Belly Don, Chirashi Don, as well as Cold Truffle Somen with Hotate.

3 & 4 Amoy Street (Far East Square)

Email: info@yukionna.sg

Tradition is at the heart and soul of what is served up on your platters at K-Tower. Located along Amoy Street, K-Tower started out as a vision to bring together close family and friends to dine as one, engaging in the cooking of seafood together, and to savour the freshness of seafood.

Inspired by the “9 Layer Seafood” in the recent travels of the founders to Korea, K-Tower uniquely represents the latest gastronomical hit of the seafood tower that was recently sparked off in Korea. Keeping to the authentic Korean style of the seafood tower, fresh seafood is steamed within the tower, with varieties of seafood stacked up in tiers, where the essence of seafood trickles downwards and amalgamates in a steaming hot pot of goodness.

True to its belief that seafood must be enjoyed fresh and delivering the succulent juices of the ocean to your very tastebuds, K-Tower seeks to transform your dining experience when it comes to delicacies from the sea, by having live seafood tanks within the restaurant itself. As K-Tower says it, it’s all about “The goodness of the ocean, all in one steaming pot”.

74 Amoy Street

Tel: +65 6221 9928 Email: hello@ktower.com.sg

A new bar at Amoy Street, Native serves their signature Thai rum cocktail, Antz, with some crunchy ants. Vijay Mudaliar is the man behind Native and its creations which will raise some eyebrows.

The bar even uses lotus leaves for as drink coasters which are sustainable ware because when the coasters get wet, they would put the leaves back into the dehydrator to dry and then use them again. The steps will be repeated until the coasters can't be used anymore and they will then grate the coasters into powder to use as compost. 

52A Amoy Street

Tel: +65 8139 6433

French - Japanese Tapas Restaurant and Bar, Le Binchotan, has opened on Amoy Street.

The menu is a collaboration by Chef Atsuhiko Hagiwara, as well as the Singapore Head Chef, Jeremmy Chiam. The restaurant specializes in meat and seafood grilled over bincho-tan (or white charcoal).

Foie gras shavings with oden-style daikon, wagyu striploin infused with port wine and ume plum liqueur, and Japanese red bream atop cold-smoked eggplant with a dash of shoyu are just some of the favorites from the menu. 

115 Amoy Street #01-04

Tel: +65 6221 6065 or Email: reservations.binchotan@gmail.com

The worlds fastest growing fitness network is coming to Singapore.

78 Amoy Street Email: AmoyStreet@f45training.sg

Ding Dong will be leaving Ann Siang Road for the ever so hip Amoy Street.

Headed by Chefs Ryan Clift and Jet Lo, Ding Dong will continue to serve up modern interpretations of Southeast Asian cuisine and cocktails.

115 Amoy Street

Email: enquiries@dingdong.com.sg

New York prohibition-style bar Employees Only, No. 4 on the World's 50 Best Bars list this year, will open an outlet in Singapore very soon.

A true blue NYC institution over the last 10 years and widely acknowledged as one of the best cocktail bars in the world, this is their first project outside of New York.

112 Amoy Street

Alati is a new Greek restaurant on Amoy Street.

Alati, or salt from the ancient Greek word á¼…λας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.

73 Amoy Street

Tel: +65 6221 6124 or Email: info@alati.sg

Aloha Poke is a new Hawaiian joint on Amoy Street.

Aloha! is the first casual dining outlet in Singapore to specialize in Poke. They also boast a variety of Hawaiian craft beer and cider.

92 Amoy Street

Tel: +65 6221 6565 or Email: info@alohapoke.com.sg

The Spiffy Dapper has recently relocated to Amoy Street.

Spiffy Dapper is not your typical go-to bar by all means. It's spunky, edgy, and full of character. Think dive-bar meets 1920s speakeasy - meaning each visit will be full of surprises!

73 Amoy Street

Tel: +65 8722 4953 or Email: spiffydapper@gmail.com

Created by the same father-and-son team behind Moosehead – Glen and Daniel Ballis – Maggie Joan’s hollers “underground” from the word go.

This new restaurant occupies an old shophouse in the warren behind Amoy Street, with its front door opening to a backlane off a backlane. The entrance is through an iron door cut into a whitewashed wall that is blank except for a 2-D cutout spelling ‘Maggie Joan’s’ in the same anonymous steel as the door. Potted olive trees line the sides; the feel is of the backstreet tavernas and trattorias of the Mediterranean much ‘in the know’.

Step through the door into Maggie Joan’s, and you’re greeted by a fusion of industrial chic and stylized domesticity. The architecture reminds one of a bunker -- ‘underground’ in every sense of the word. But it’s a beautiful bunker; make no mistake.

Distinct ‘pockets’ of space have been styled to different characters: with the most ‘raw’ at the immediate entrance. The walls are stripped brickwork: rough and scarred, ruddy and grey in patches. The ceiling is beamed; the floor cemented; and the stretched wooden banquettes lining the walls resemble church pews. Functional track lights beam overhead and the feel is edgy and rugged. This 40-seat dining hall, the most expansive floor in the restaurant, is anchored by the floodlit open kitchen and bar, white-tiled, bustling, and ‘caged’ with wire fence.

Proceed to the narrower middle section, defined by three large hanging steel lamps looking like abandoned hollowed-out drums from a rock band. Golden light spews from the drums’ burnished interiors; and throw cushions soften the banquettes. A 4-person table – the only round table in the house – sits next to the kitchen, luxuriating under its own elegant crystal chandelier. The layout of the restaurant seems to have come about organically, the spaces becoming more intimate and ‘feminine’ as they flow inward.

Lastly, we come to the private dining room - the most distinctive in atmosphere, and styled like a traditional Mediterranean parlour. Furnished with 3 exquisite crystal chandeliers; plush elegant upholstery; and mirrors and patterned tile flooring, it is almost ornate in comparison with the rest of the restaurant, and redolent of the 2 namesake grandmothers. Potted plants decorate the parlour, as they do on shelves or on the floor throughout the restaurant: flashes of vivid green punctuating the industrial textures and colours.

With friend and co-owner Darren Micallef, the Ballis’ have put together a concept unique in Singapore: a Mediterranean-inspired restaurant with a strong underground vibe, serving an energetic, contemporary Mediterranean cuisine built on unremitting artisanship. 

It begins with putting heart, mind, and creative soul into the process and making as many ingredients as possible from scratch “exactly like Grandma would”. It continues with using the freshest seasonal produce, crafting intensity and balance, and creating a menu rooted in the familiar flavoursof the Mediterranean, but innovatively ‘interpreted’. Head Chef Oliver Hyde, formerly of Pollen, helms the Maggie Joan’s kitchen and is dedicated to ensuring that the table becomes an occasion for bonding and a manifestation of the Mediterranean way of being and loving.

110 Amoy Street, #01-01 (Entrance from Gemmill Lane)

Tel: +65 6221 5564