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Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!

Who would’ve thought that one fateful day would eventually lead to your life’s passions? 

Well, that’s what happened with Shaina Yeh on her 19th birthday. What started as a simple night out — barhopping and celebrating — turned out to be her entry to bartending. A twist of fate, as others would say, but in a good way. 

Fast forward to a few years later, she’s now one of Singapore’s brightest talents — a senior bartender at MŌGA, Rookie of the Year at the 2024 Cointreau Global Margarita Challenge, and a creative who doesn’t just serve cocktails — she turns them into tiny, artful drinks, taking absolute care for every detail. 

Each drink she concocts carries her signature — playful tastes with a precise punch; elegant and creative. But she also shifts her focus to the connections she’s made over the years. 

“People may not always return for the drinks alone, but they will remember how they were and the connection they felt with the bartender. Often, it’s that experience that brings them back,” Shaina said. 

The Beat Asia was able to chat with Shaina about her foray into mixology, her cocktails’ creative inspirations, and what she has going on in the next couple of months. 

From 28 Hongkong Street to MŌGA, how has your environment influenced your mixology style and creativity? Did it change or did it stay the same?

My style has definitely changed since. 28 Hongkong Street is a quintessential American-style high-volume bar, while MŌGA focuses on Japanese-inspired cocktails, offering a sleeker and more elegant atmosphere that’s still comfortable. The techniques I’ve learned at 28 Hongkong Street are rooted in Western-style craft and presentation, which differ from the more Asian techniques and presentation used at MŌGA. 

That said, one thing that’s remained constant is my interaction with the guests. 

Earning the “Rookie of the Year” title in the Cointreau Global Margarita Challenge 2024 is a big achievement, congratulations! What did you learn from that experience, and how has it impacted your craft as a mixologist?

Thank you, it was an incredible experience! At the time of the global finals in France, I had only been nine months into the role, and most of the other competitors were already in senior management positions. So just being there felt like such an honor. The judges were icons in the industry, including members from Paradiso and Hope & Sesame, which made it even more surreal. 

Sharing the same stage as them reminded me of how accessible this profession really is. No matter your background or title, you’re given the chance to express your ideas and your craft equally. The 2024 theme was “locally inspired,” which really resonated with me, especially now that I’m working in a Japanese-inspired bar. 

At MŌGA, we work with Japanese ingredients as a foundation, and that challenge pushed me to explore and combine flavors I might not have considered before. It helped me grow and think more creatively about how I build a drink.

Your “Japanese Tea Party” cocktail is quite interesting, featuring Hojicha-infused Zacapa and Green Tea Umeshu. What’s the inspiration behind this combination, and what’s the story behind this drink?

The idea behind the “Japanese Tea Party” came from wanting to explore how different types of tea could shape the character of a drink. Each spirit in the cocktail is infused with a different tea, which is where the name comes from; it’s literally a tea party in a glass!

We infuse Hojicha with rum because of its roasted, earthy notes, which pair well with the rum’s richness. Then there’s the green tea infused in Umeshu, which adds a delicate bitterness and fruitiness that balances everything out. For me, it was about layering familiar Japanese flavors in unexpected ways while still keeping it approachable and elevated. It’s the kind of drink that invites a bit of curiosity, and I love it when guests take that first sip and pause, because it’s something they weren’t quite expecting. 

The MŌGA Gimlet uses Calamansi Champagne Cordial. What made you decide to use a calamansi-infused drink, and how does that note enhance the cocktail’s profile?

The MŌGA Gimlet is one of the more popular drinks on our menu, and I think a big part of that comes down to the Calamansi cordial. We love the bright, citrusy sharpness of calamansi. It’s a bit more refined than your typical tropical lime, and it adds a layer of depth and complexity to the drink. 

While in research and development for the Breaking the Norm menu, we had the idea to infuse it with Champagne, which introduced this refreshing sparkling acidity that really lifts the cocktail. It created something that feels both familiar and new, especially for local or regional guests who recognize the flavor but get to experience it in a completely different context. 

Whenever you’re off the clock, what’s your personal favorite cocktail? What other cocktails do you reach out for?

When I’m off the clock, I usually like to start the night with a Paloma. If I’m keeping it casual or if they don’t have the former, a Whiskey Highball is my go-to. But if I’m at a fancier spot, I’ll usually order a Margarita. It’s such a classic, and I’m always curious to see how different bars put their own spin on it. 

Do you believe in the idea that the cocktails that people order says a lot about them and their personality?

Yes, I do think the cocktails people order can say a lot about them. Most people have a go-to drink they’ll always fall back on — like a safety net, something that feels familiar and comfortable. 

But I’ve noticed that once they’re in a space they know, and especially if they have a good rapport with the bartender, they’re much more open to trying something new. The trust makes a big difference; it’s like, once they feel seen and taken care of, they’re more willing to explore outside of their usual. 

As a female mixologist in Singapore, how do you see the role of women in the bartending scene evolving, and what advice can you offer to aspiring and budding female mixologists?

I think the scene has really grown, as there are quite a number of women bartenders now, and the community feels tight-knit. It’s always nice to see a familiar face behind the bar or at events, and there’s a real sense of support both from your fellow peers and from the overall bar community. 

My advice to aspiring female bartenders would be: don’t be afraid to take up space. Put yourself out there, join different competitions — not just the ones focused on women, but the general open-to-all ones too! It’s encouraging to see more brands recognizing the efforts and presence of women in this industry. 

Whenever you conceptualize a new cocktail, what elements do you prioritize and how do you balance innovation with tradition?

Through the competitions I’ve joined where I’ve been tasked to conceptualize a new cocktail, I’ve learned to always start by asking myself: 'What kind of experience do I want to create for the guest?' That’s usually my starting point, thinking about how the drink will be enjoyed, whether it’s something short and bold or long and easy drinking, and which spirit will carry the idea best. 

It’s not always about loading up on ingredients. I think a solid benchmark starts with the skeleton of a classic cocktail, understanding the structure, then slowly swapping out one, two, or even three elements as you grow more confident. That way, you’re respecting the tradition, the classics, while still making space for creativity and personal expression. 

What are some unconventional ingredients or flavor profiles you’re currently experimenting with or wanting to explore in future creations?

Lately, my Bar Manager, Gavin, and I have been experimenting with homemade pistachio butter. We’ve been roasting the pistachios from scratch and turning them into paste. It’s nutty, buttery, and really creamy, which I personally think opens a lot of possibilities for spirit-forward drinks like an Old Fashioned or even a variation of a Manhattan. The process is time-consuming, but there’s something really fulfilling about making it all from scratch. 

Following the successful MŌGA takeover, are there any future collabs or events cocktail enthusiasts can look forward to?

Yes! I’m excited about the guest shift we’ve got coming up with Shubham from Sidecar India from New Delhi this June 9, 2025. There’s always such a great energy when we host guest bartenders at MŌGA — the whole space just lights up! We prep together, we showcase our different cultures together, and by the end of the night, everyone leaves feeling happy. 

We’ve also got a few more events coming up that we can’t reveal just yet, but they’re something to look forward to. Keep an eye on our Instagram for updates! 

MŌGA welcomes reservations through this website, should you want to visit and have a taste of Shaina’s concoctions. Follow MŌGA on Facebook and Instagram. 

Location: 1 Hill Street, Singapore S179949

Enjoyed this article? Check out our previous All Mixed Up profiles here.

With Father’s Day just around the corner, it’s the perfect opportunity to show appreciation for the dads, grandfathers, and father figures who shaped our lives. And what better way to celebrate than with a grand feast?

Jia He Chinese Restaurant and Jia He Grand are offering special dine-in and take-away set menus available throughout June in celebration of Father’s Day. The menu features a range of authentic Cantonese delights handcrafted by their Master Chefs, including:

• Roasted Crispy Duck
• Stir-fried Hong Kong Kale with White Bait, Ginger and Chinese Wine
• Stewed Mian Xian with 8 Head Abalone and Black Truffle Sauce
• Double-boiled Black Chicken Soup with Fish Maw, Wild Mushroom, and Snow Fungus
• Braised Pomfret with Abalone Sauce, Spring Onion and Ginger (Served with Crisp-fried Mantou)
• Braised 5-Head Abalone with Tien Shin Cabbage in Superior Golden Broth
• Roasted Golden Suckling Pig with Peanut Sauce
• Steamed Spotted Garoupa with Sliced Ham, Mushroom and “Dou Hua”
• Stewed Inaniwa Udon with Baby Lobster in XO Sauce

Diners can enjoy the delicious Father’s Day set menu until June 30, and it is available for 6 persons (S$568+) and 10 persons (S$988+ and S$1,288+).

For those celebrating at home, the take-away selection ranges from S$368+ (5 persons) to S$528 (10 persons) and highlights some of the restaurant’s bestsellers such as the Braised Vermicelli with Mud Crab, Spring Onion and Ginger in Superior Broth, Braised Red Garoupa with Hong Kong Fish Pouch, Beancurd and Whole Garlic, Crisp-fried Prawn with Fresh Fruit and Red Wine-Yogurt Sauce, and Stewed Mian Xian with 8-Head Abalone and Black Truffle Sauce. 

You can also opt for the Father's Day Mini Buffet Takeaway Menu and make it a party with the whole family! The buffet set includes fried and steamed dim sum, main dishes, and desserts. 

Father’s Day Mini Buffet Takeaway Menu

• Steamed Dim Sum (20 pieces each): Steamed Phoenix Prawn Siew Mai, Steamed Prawn Dumpling with Asparagus, Steamed Crystal Chives Dumpling with Prawn and Meat
• Fried Dim Sum (20 pieces each): Prawn Dumpling with Mayo Dip, Crystal Prawn Boule with Cream Cheese, Baked Mini Egg Custard Tartlets
• Main Dishes: One and a Half pieces of Roasted Crispy Duck, one dish of Stir-fried Mian Xian with Baby Abalone, Diced Seafood in Superior Soya Sauce
• Dessert: Chilled Jelly Royale with Julienne of Coconut and Peach Resin 

Advanced orders are required for all takeaway offerings. You can view the full menu on their website and place your orders here. 

SG60 Special: Indulge with Jia He!

Jia He Chinese Restaurant and Jia He Grand are also launching a special SG60 promotion to celebrate Singapore’s 60th anniversary. Guests who dine at either restaurant will receive an exclusive SG60 voucher, which gives them a 60% discount on Jia He's Nanyang Suckling Pig (originally priced at S$338+)! 

To redeem the voucher, a minimum spend of $200++ on the à la carte menu is required during the subsequent visit. This special promo will only be available for the entire month of June while stocks last, and requires a two-day advance pre-order. 

For updates, follow Jia He Chinese Restaurant on Facebook and Instagram.

Jia He Chinese Restaurant

Location: 1 Farrer Park Station Road, #01-14/15/16 Connexion, Singapore 217562

For reservations, contact +65 66948988/+65 66949466 or email [email protected]

Jia He Grand Chinese Restaurant

Location: 1 Farrer Park Station Road, #01-01, One Farrer Hotel, Singapore 217562

For reservations, contact +65 65389688/+65 65382788 or email [email protected]

If you thought gelato was just ice cream’s fancy cousin, think again. After offering over 20 years of dessert magic, Messina has officially opened its first Singaporean outlet, made possible by Black Sheep Restaurants.

The Australian cult favorite is bringing their legendary scoops to 1 Club Street. Founded in Sydney back in 2002, Messina’s obsession with crafting gelato from scratch has earned it the “Best Gelato in Australia” title. Now, this powerhouse of premium ingredients and creative flavors is ready to win over Singapore’s sweet tooth with a 1,350-square-foot scoop shop nestled right in Chinatown.

They are offering up 40 freshly churned gelato flavors, all made in-house daily, including timeless classics like Chocolate Fondant and Dulce de Leche. Need even more excitement? Five of the new additions are exclusive Singapore-inspired specials. 

Dive into Singapore, How You Durian? — a coconut gelato swirled with durian jam and chunks of durian cake, sure to please the Singaporean palate. Or savor Kaya Toast, featuring kaya gelato with dehydrated toast and kaya jam. 

There’s also a salty-sweet Yolk’s On You with salted egg yolk and gula melaka caramel, and a creamy Teh Tarik gelato, a delicately sweet and silken Tau Huay (tofu) flavor, set to be your newest sweetest obsession. 

For more information, visit Messina Singapore on their website, Instagram, and Facebook. 

Location: Gelato Messina, 1 Club Street, Singapore 

Opening Hours: Fridays and Saturdays from 12 NN to 10:30 PM; Sundays, Tuesdays, Wednesdays, and Thursdays from 12 NN to 10 PM; Monday - Closed

Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!

“Cocktails are the elixir of good times and great memories,” but when they’re mixed with florals, they turn into something else entirely. They become fragrant love letters, with every sip a declaration, and every aroma a hug. 

At SKAI Bar, perched high above the Lion City, the bar transforms into a garden where spirits come alive. Here, floral notes aren’t just accents, they become the soul found at the bottom of the glass, inviting guests to experience a symphonized memory with every drink.

This is where Rozette Arellano reigns — a self-taught mixologist specializing in the art of floral cocktails. Inspired by the flowers found in her past and the joy she brings to her guests, she presents a wonderful approach to mixology — one that represents her passion and creativity. 

"Guests don’t just come to SKAI for the view; they come to enjoy and indulge in the drinks as well. For me, making drinks is more than just bartending; it’s a way of continuing to serve guests, but in a more personal and creative way. In crafting each cocktail, I feel like I’m doing both — serving and bartending — bringing together hospitality and mixology in one experience," Rozette said.

The Beat Asia was able to chat with Rozette about her journey to mixology, what goes on in her cocktail conceptualization, and what else she has in store in the future.

Your cocktails are known for their vibrant, floral notes, inspired by your mother’s garden. How have these flowers and your memories of them shaped your creations, like for your cocktails “The Violet” and “La Bionda”?

I wanted to create something eye-catching, and I was inspired by the beauty and colours of the flowers I see every day at home. Floral cocktails aren’t just about the taste — they evoke emotions and memories. Flowers add a touch of elegance, bring unique flavours, and offer stunning visual appeal. 

Speaking of your cocktails, what was your creative process behind them, and what kind of experience do you aim to deliver to the drinker?

Whenever I visit other bars, I often find myself asking the same question I ask when creating my own drinks: 'What feeling does this evoke?' When I started bartending and eventually became a mixologist, my goal was clear — to craft drinks that transport people. With that first sip, I want the drinker to be taken back to the happiest moment of their life, to be reminded of a place or memory that brings them joy. 

How has working under SKAI Bar’s lead mixologist, Howard, influenced your development and style as a mixologist?

Howard has always been an incredible leader. Watching how he works — especially how he handles both the pressure and the pace — has been a real inspiration. He’s constantly encouraged me to be creative and to find my own style. While we each have our own approach, we always have each other’s backs, and I am truly grateful for that support. 

You and Shaina Yeh crafted a collaborative mocktail for the MŌGA takeover. What was the inspiration behind this creation and how did your styles merge in this drink?

Shaina is really creative, and it was a pleasure collaborating with her. She brings a refined, classic style which compliments my more subtle approach. I was inspired by her aesthetic when creating this drink, Celestial Sip. It features a cucumber-flavoured syrup with an oolong tea base, topped with soda — a refreshing and revitalizing profile. 

Whenever you’re off the clock, what’s your personal favorite cocktail? What other cocktails do you reach out for?

You’ll usually find me sitting at a bar somewhere, slowly savouring an Old Fashioned. While I often craft cocktails with a softer, more delicate touch. My personal taste leans towards strong, simple classics. That contrast keeps things interesting for me — both as a drinker and a mixologist. 

Do you believe in the idea that the cocktails that people order says a lot about them and their personality?

Absolutely. The drinks people choose often give away a little about who they are. When someone orders a Margarita, I instantly think — they’re here to have a good time. Let’s be honest, nothing says 'Let’s party' quite like a Margarita. A Gin & Tonic? That’s usually the sophisticated one in the group, the effortlessly cool type. A Martini gives off a mysterious, clever vibe — like there’s more beneath the surface. And I have huge respect for those who go for something strong and straight-up; to me, that’s a bold, unapologetic choice. 

As female mixologists in Singapore, how do you see the role of women in the bartending scene evolving, and what advice can you offer to aspiring and budding female mixologists?

Be your own mixologist. Find your rhythm, discover your own palate, and stay true to your style. Being a woman doesn’t limit you — it’s a strength, not a setback. The industry is evolving, and there’s space more than ever for women to lead, create, and inspire behind the bar. 

Whenever you conceptualize a new cocktail, what elements do you prioritize and how do you balance innovation with tradition?

A great cocktail should have a well-rounded flavour profile, and there are many elements to consider. The ingredients need to work in harmony, both in taste and texture. I also pay close attention to originality and presentation — because how a cocktail looks is part of the experience. To me, tradition means respecting the classics but not being confined by them. That’s where the excitement begins — when you take a timeless drink and add a unique spirit or an unexpected ingredient. That’s when it transforms into something personal, something artistic. 

What are some unconventional ingredients or flavour profiles you’re currently experimenting with or wanting to explore in future creations?

I’ve been exploring ways to infuse my cocktails with local flavours — something that feels close to home and meaningful. Right now, I’ve been thinking about working with pandan and ube. It’s a direction I’ve been working towards for a while. Singapore has played such a big role in my journey, and incorporating local elements into my creations is my way of showing gratitude and celebrating the place where I found my passion. 

Following the successful MŌGA takeover, are there any future collabs or events where cocktail enthusiasts can look forward to?

I’m excited to share that we’ll be hosting Bar Notes from Seoul, South Korea for a special takeover at SKAI Bar on May 26. It’s always such an incredible experience to connect with guests through new creations and unique flavors. Plus, I’ll be taking over the bar at MŌGA on July 28 — another amazing opportunity to showcase something fresh and personal. 

Bar takeovers are such a great way to push boundaries, have fun with creativity, and most importantly, share that passion with everyone who comes through the door. 

Should you like to visit SKAI Bar and try out Rozette’s creations, SKAI Bar welcomes reservations through this website. Follow SKAI Bar on Facebook and Instagram. 

Location: SKAI Bar, 70/F of the Swissotel the Stamford Hotel, 2 Stamford Road, Singapore 178882

Enjoyed this article? Check out our previous All Mixed Up profiles here.

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.

You might know Chef Stephan Zoisl as the chef who pioneered the Western Omakase experience, which he fulfilled at the renowned Chef’s Table — the restaurant boasting an ever-evolving menu featuring the day’s freshest produce. After ten fulfilling years, Chef Stephan is embarking on a new chapter in his culinary journey by establishing a restaurant that embodies all the finesse and creativity of fine dining, but this time, giving it a more relaxed and welcoming atmosphere. 

Introducing Chef’s Tavern, a casual European-Japanese culinary concept in Singapore inspired by the Japanese izakaya. Although the restaurant now offers a fixed menu, each dish has been thoughtfully crafted, rooted in solid technique and bold flavors, and designed to be both creative and comforting. If you’re looking for a place where you can enjoy good company and a quality meal without the fine-dining price tag, this is it.

The Beat Asia got to chat with the chef and owner of this brand-new restaurant to know more about his inspirations for the culinary concept and the unique dishes and experiences Chef’s Tavern intends to offer its customers.   

Chef Stephan grew up in Innsbruck, Austria, where his father worked as a professional chef for their family-owned restaurant. This is where it all began for him, as he received a hands-on kind of training from his father, which sparked his passion for cooking. The Chef described the kitchen as his second home, having spent most of his time there in his childhood. 

“Watching my dad work so hard as I grew up, I got a glimpse of the realities of the F&B (Food & Beverages) life — the long hours, the intensity, the passion it demands,” Chef Stephan told The Beat Asia. “I knew what I was signing up for, but I’ve never regretted it. It’s been a tough but deeply rewarding journey.”

Chef Stephan began his culinary journey at age 19 after completing his army service. He told us how his desire to travel had always been there, and how he even thought about pursuing aviation at one point, but he stated that the kitchen called to him more strongly.

“I wanted to explore the cuisines of the world beyond the one I knew back home, and immerse myself in different food cultures. The structure and intensity of the kitchen challenged me, but it was the creativity and constant discovery that really pulled me in, and that’s what keeps me going to this day.”

Exploring the world has added layers to the cook’s culinary identity, with each region having distinct flavors and personalities. Chef told us about how his time in Europe and the US working for Michelin-starred restaurants has provided him with a solid foundation in classic techniques and given him the freedom to innovate, while his time in Southeast Asia made him appreciate flavors, refinement, and balance in food even more. 

“I’ve made it a point to learn from each one and absorb what makes it special,” he expressed. “In doing so, I’ve tried to bring the best of each into my own cooking, to shape a style that reflects both where I come from and where I’ve been.”

Through his travels and experiences, one belief stood out from all his learnings, which is that using fresh, high-quality produce is the key to great cooking, no matter where you are in the world. He shared, “The best dishes always start with the best ingredients and are elevated through the genuine dedication to making food that’s not just good, but worth your calories."

With over 17 years of experience, Chef Stephan describes his journey as both diverse and enriching, having started with the foundations of Austrian home cooking — which is deeply influenced by Italian cuisine — to making his way to fine dining. He told us about how he landed a position at Austria’s iconic Restaurant Steiereck, which was one of the earliest defining moments of his career. 

The restaurant owner also catered to large-scale events and high-profile occasions like Formula 1, which added layers to his understanding of the culinary industry. He opened his first restaurant in Singapore, arriving in the city-state at age 26 without much knowledge of English, but with a passion and deep understanding for good food. 

When asked what he would advise aspiring cooks, he humbly shared, “I didn’t know if I would make it. However, I stuck with it, adapted, and grew alongside this different environment. Learn your craft. Focus on absorbing as much knowledge and experience as you can. There are no shortcuts, and there’s no need to rush. Make mistakes. Learn from them. Take feedback seriously. At the end of the day, our job as chefs is to cook meals that bring people joy. Food has the power to inspire people to celebrate life and love, and that is something truly special that we get to be a part of.” 

On Bringing his Two Loves Together at Chef’s Tavern

Chef’s Tavern was built on the concept of a Japanese izakaya, which are casual places for after-work drinking similar to that of an English pub. Chef told us about his experience dining in one of these bars, and how he always enjoyed the sense of ease and warmth of the place.

“The energy is lively, the food is always satisfying, and there’s a beautiful honesty to the experience. It’s not about being flashy, but about good food, good company, and a shared love for the moment,” he explained. “This speaks to my belief that food is one of the most meaningful ways to celebrate life and the people we love, without pretense. That’s exactly the kind of atmosphere I wanted to create with Chef’s Tavern: a place where guests feel at home, can come as they are, and still enjoy something truly special.” 

The restaurant located on Craig’s Road offers a fusion of Japanese and European flavors, a beautiful reflection of Singapore’s multicultural landscape. Chef Stephan shared how living in this country had sometimes made him feel torn when dining out, unable to decide whether he should go for a European meal or a Japanese one. Chef’s Tavern is his solution, saying: "Why choose when you can have the best of both worlds?" He also shared that having a European-Japanese concept combines the things he personally loves and puts to use the techniques and recipes he has learned over time.

“If I had to put it into an analogy, European cuisine is my assigned family. It’s where I come from. Japanese cuisine is my chosen family, the one I discovered, connected with, and embraced. Both are close to my heart, and at Chef’s Tavern, I bring these two loves of mine together.”

Chef’s Tavern offers a more casual dining experience, which is quite different from Chef’s Table which is a fine-dining concept. However, they do have some similarities such as the use of fresh produce and the application of creativity and freedom of expression through the dishes they serve. 

“While Chef’s Tavern has a fixed menu, that same spirit of creativity and creative freedom is alive, just expressed differently in how we treat ingredients and innovate the dishes. It now lies in refinement and evolution. We’re constantly looking at how to elevate each dish, adding various Japanese elements, improving techniques, and finding new ways to surprise customers, and even adjusting ingredients based on what’s seasonal, especially through our Tavern Style Teishoku lunch set,” he told The Beat Asia. 

“That said, our creativity will shine through with our Signature Fusion Omakase, which recently launched on Apr. 28. This concept, similar to Chef’s Table, allows even more room for experimentation, but in a more relaxed, sharing-style. The menu evolves daily, using the freshest, seasonal ingredients.”

If you’re curious about what Chef’s Tavern has to offer, you can check out the menu on their website, which is comprised of delightful lunch sets, a la carte items, and a wide beverage selection. We asked Chef Stephan about the ones that are highly recommended to try when you dine at his restaurant. 

“Definitely the Cold Kombu Angel Hair Pasta – and for good reason. It’s one of those dishes that surprises people. The pasta is served chilled and dressed in a rich, creamy lobster bisque sauce, with a hint of tang and umami from a light tom kha foam. On top are warm Argentinian prawns, crispy artichoke chips, and it is finished with aromatics like kombu, lemongrass, and chili. The combination of different temperatures, textures, and bold flavors makes this dish a unique and flavorful standout."

"The Schnitzel ‘Wiener Art’ is a deeply personal dish for me as it takes me right back to my childhood in Innsbruck. We prepare it the traditional way, coating pork loin in authentic Kaisersemmel breadcrumbs flown in from Austria, which gives it that perfect golden crispness. It’s served with classic accompaniments: a crisp butterhead salad, tangy cranberry jam, anchovy brown butter, and fried capers. It’s comfort food at its finest, and a little taste of home that I’m proud to share. We’ve even had Austrian diners share that the schnitzel brings back nostalgic memories of home."

"To complement the food, our bartender also crafted some outstanding cocktails, including 'Umami Drift,' which starts with a base of gin that is fat-washed with miso butter, layered with a ginger honey reduction, and brightened with a touch of lime juice for a unique, smooth, balanced taste. If you prefer the classics, we have Japanese beer pints, whiskey highballs, and house pours at just S$9.90 during our incredible Happy Hour.”

The Chef also highlighted some menu items that are making a comeback from Chef’s Table, reimagined with new ingredients and added with a Japanese flair. Some of the fan-favorite menu items include the Alaskan Black Cod, Cold Kombu Angel Hair Pasta, and the delectable Dark Chocolate Gateau for dessert. Additionally, they will be offering seasonal specials to highlight different ingredients throughout the year, and will feature an evolving beverage menu with new cocktail fusions being born whenever a new dessert or main dish is launched.  

“Our bar team is always experimenting with new infusions and seasonal pairings, and our Barkeeper Rai is especially innovative and creative,” Chef Stephan added. “One of his most exciting creations is the house-made Sour Apple Boba. It’s made with sour apple liquor and agar agar (plant-based gelatin), and is a topping that adds a fresh twist to the cocktail experience.”

Chef has also brought in his entire team from his previous restaurant, which means customers can experience the same fine-dining quality and attentive service. 

At Chef’s Tavern, guests are guaranteed to have a good time with its refined food selection drawing from European and Japanese influences. More than that, these dishes are made from fresh and raw produce, which the chef strongly upholds as a core of his kitchen. But beyond that, they have also applied techniques that enhance flavors, such as pickling, which adds a distinct dimension and complements various dishes. 

The kitchen is also constantly experimenting, making sure customers have something new to come back to again and again. They’re also weaving Southeast Asian flavors into some of their signature dishes, which reflects Chef’s deep appreciation for cuisines across the region and his curiosity and eagerness to learn more about them. 

“At Chef’s Tavern, we want guests to feel like they’re treating themselves, without needing a special occasion to do it. Beyond the food, we wanted to create a place where guests feel comfortable coming back again and again, whether it’s a celebration or a casual dinner with friends. It’s warm, relaxed, and it’s where great food and drinks, great company, and exceptional service come together effortlessly.”

For more delicious updates, follow Chef’s Tavern on Facebook and Instagram. 

Location: Chef's Tavern, 20 Craig Road, #01-02 Craig Place, Singapore 089692 

Operation hours: Open Mondays to Saturdays, 12 NN to 12 AM

• Lunch: 12 NN to 2:30 PM (last order)
• Dinner: 5:30 PM to 9:30 PM (last order)
• Bar: 12 NN to 11:30 PM (last order)
• Happy Hour: 12 NN to 7 PM 

Raffles Sentosa Singapore, the country’s first all-villa resort, sets a new standard of destination dining on Sentosa Island. Nestled within 100,000 square meters of lush tropical gardens atop a hill, the resort is now home to five distinctive dining venues, each helmed by chefs with Michelin credentials and elevated by the legendary Raffles service. 

“We’ve crafted every dining moment to be an experience of discovery and delight,” said Bjoern Alexander, Cluster Director of Culinary at Raffles Sentosa Singapore and Sofitel Singapore Sentosa Resort & Spa. “Our aim is to blend the Raffles legacy with contemporary dining excellence, offering guests not only exceptional cuisine but also a personal connection to every meal.” 

Empire Grill

Helmed by Michelin-starred talent and anchored by Raffles’ legendary hospitality, Raffles Sentosa Singapore’s crown jewel is Empire Grill, a modern Italian restaurant that reimagines classic Italian dishes with a refined, contemporary touch inspired by the rustic warmth of Tuscan cuisine and complemented by a fine selection of premium wines.

Evoking a sense of laid-back elegance, wood-fired meats and seafood sizzle beside tableside theatrics, offering an intimate and interactive dining experience. 

“Empire Grill is about more than just flavor — it’s about connection,” said Chef Bjoern. “We bring a sense of theatre back to the table, with dishes prepared or finished right before our guests’ eyes. It’s a personal experience, and one that celebrates the timeless art of hospitality.” 

Royal China

Chef Ling Heng Yao elevates Cantonese classics with precision and quiet creativity at Royal China. 

Known for his meticulous technique and deep understanding of Cantonese culinary philosophy, Chef Ling believes that great cuisine begins with the ingredients. 

“Cantonese cooking is about balance and restraint,” he said. “It’s about understanding the feel of each ingredient, how it transforms with heat, and how every element plays its part in harmony. While I honor tradition, I also like to introduce moments of surprise — just enough creativity to let the ingredients shine.”

His menu reflects this philosophy — from delicate dim sum to signature dishes like Peking Duck and double-boiled soups, each plate is a celebration of depth, texture, and purity of flavour. The restaurant features locally and sustainably sourced produce, continuing the resort’s commitment to conscious dining. These are also complemented by a fine selection of premium wines and specialty teas that were curated to pair with the food. 

IYASAKA by Hashida

IYASAKA by Hashida, led by famed Chef Kenjiro “Hatch” Hashida — offers a refined omakase experience inspired by the spirited cheer heard at festive gatherings in Japan. This restaurant is a toast to joy, prosperity, and the enduring art of Japanese dining. 

Seating only 12 people at a time, the restaurant offers an exceptionally intimate setting, one that celebrates culture, craftsmanship, tradition, and connection; It is also one of the most exclusive Japanese dining experiences on Sentosa Island. 

Raffles Room

Situated within the resort’s arrivals hall, Raffles Room offers an inviting space for guests to enjoy the signature Raffles Afternoon Tea. Bathed in natural light and overlooking a magnificent heritage ficus tree, it also reflects the Raffles heritage of elegant gatherings. 

The Chairman’s Room is not to be missed — a hidden speakeasy-style lounge with a refined collection of rare whiskies, aged cognacs, and fine wines — alongside the Sentosa Sling, the resort’s sustainable reimagination of the original Singapore Sling made with upcycled watermelon skins and lemon leaves from the resort’s garden. 

In-Villa and Private Dining

Private In-Villa Dining is one of the resort’s most decadent culinary experiences. Each private dining occasion is custom-curated by the resort’s culinary team with around-the-clock service that is steeped in quiet luxury. 

Within two months of its official opening, Raffles Sentosa Singapore didn’t just set the table — it set the tone for a new era of destination dining in Southeast Asia. 

For more information and/or reservations, visit the Raffles Sentosa Singapore website, and follow the Raffles Hotels on Facebook, X (Formerly Twitter), and Instagram.