The pandemic has hit the F&B sector hard. Yet, in the past two years, Singapore has also seen the birth of some of our most spectacular restaurants that drive across the point that we aren’t just a global food city, but an excellent one.

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From eclectic bistros big on personality to a French fine-dining institution housed in a heritage church building, these joints are bold in both concept and taste, suffused with the warmth and thoughtfulness of a good friend no matter the setting. And, of course, their interiors are stunning, making them destinations to see and be seen at, and compel one to get all dressed up – even if it’s for a table of one.

Credit:Stefan Khoo

Cotton cropped sweater; matching shirt and skirt; Miu Miu Logo acetate sunglasses; and Miu Wander nylon hobo bag, Miu Miu.

Take for example Marcy’s, a Duxton Road bistro. Since April, its windows and selected furnishings of have been taken over by rainbow-coloured, Surrealist sculptures by Pandan Dreams – the object design studio of Singapore visual artist Sheryll Goh. It’s the first of such tie-ups since the venue opened in January 2021, and it captures the escapist, anything-goes spirit that its hospitality-trained owner Tong (his preferred name) hopes to imbue.

Credit:Stefan Khoo

Latex bustier, cotton-blend lace skirt, acetate sunglasses and Diana mini leather top-handle bag, Gucci. Gloves, stylist’s own

“Marcy’s is ever-changing,” he says. “We want there to always be something new for our guests who come back time and again, whether it’s something to look at or try.” Already, there’s plenty on both counts – from its eclectic, vintage-inflected decor to its seafood-focused dishes that are vibrant in both looks and taste – making Marcy’s a wonderland for gourmands and bohemian aesthetes alike.


“Marcy’s was always meant to be a little transportative and escapist, even for just for a short while. Our diners lose a little sense of time and place when they step through our doors. At its core, Marcy’s is a place where you can get it all, food that is innovative yet satisfying, stiff tasty cocktails, thoughtful service, and great tunes. Marcy’s is all about bringing all this together with a laid back attitude, where you can meet your friends with great ease and have a good time without worrying about the little things.”

Credit:Stefan Khoo

Get all up in these dishes (clockwise from top): Sakoshi Oysters, Amberjack Tiradito and Red Prawn Aguachile.


“The design of Marcy’s is meant to be transportative, with carefully curated objects and a liberal use of colour, you’re meant to feel like you’re passing through different cinematic scenes as you walk through the restaurant.”

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“Our menu was built around enjoyment first and foremost. The dishes that we serve are both innovative and hearty at once. Our Raw selection features seafood air-flown in from Japan twice weekly and draws on influences from Southeast Asia and Latin America and the similarities between the cuisines to present bold flavours and new ways to enjoy raw seafood. Our head chef Ryan is always tinkering away, curing, pickling, fermenting and aging and looking for new flavours to coax out of the sea. With that said, some of our most popular dishes are the Crab Toast, Octopus Rigatoni, Amberjack, and Pisco Sour.”

Photography Stefan Khoo, assisted by Alif Styling Damian Huang, assisted by Tatiyana Emylia Hair EC Tan/1tto+Lim Makeup Sarah Tan, assisted by Vanessa Drea Coordination Noelle Loh, assisted by Gordon Ng Model Wu Xiaodan/Mannequin

A version of this article first appeared in the May 2022 Taste Edition of FEMALE