New bites & sips to check out in Singapore in April 2026
- 1. MAC Cosmetics x Madison’s afternoon high tea collaboration
- 2. Texas Chicken’s Ayam Percik
- 3. KFC Samyang Buldak Carbonara
- 4. FOC Restaurant’s weekday lunch
- 5. Tiong Bahru Bakery's The Stacked Club
- 6. Haku Sushi’s rolling lunch omakase
- 7. Fat Cow’s wagyu sushi omakase
- 8. Vue Bar & Grill
- 9. Mo Bar’s latest cocktail volume
- 10. HighHouse x Sun Kim’s The High Table collaboration
1. MAC Cosmetics x Madison’s afternoon high tea collaboration
Been thinking of gathering the girlies for some high tea? Madison’s at Pullman Singapore Hill Street is teaming up with MAC Cosmetics for a themed afternoon high tea till May 30! Named the MAC Studio Fix Afternoon tea, this experience goes for S$88 for two diners, and will include an array of decadent savouries, pretty desserts, and tea (of course)!
If you’re fast enough to be among the first 300 to book, you even get to take home a limited-edition door gift worth S$55 — items range from MAC’s iconic lipsticks to its popular Studio Fix foundation trial kit, too! Even if you don’t manage to get the door gift, there are still make-up masterclasses you can attend if you book your tea on April 25, May 9, or May 23 — the classes run at 2.45pm and 4.45pm on these days.
Do note that the tea only takes place from Mondays to Fridays, from 2pm to 5pm, and on Saturdays from 2pm to 3.30pm and 4pm to 5.30pm, so plan accordingly, or better yet, book ahead!
2. Texas Chicken’s Ayam Percik
Loved for its crispy, hand-breaded fried chicken and honey butter biscuits, fast-food chain Texas Chicken has announced a new and exciting collaboration, teaming up with Shahrizal Salleh (also known as Chef Bob) to bring ayam percik to a fast food format.
This Texas Chicken x Chef Bob collaboration menu is built around a coconut-based, rempah-rich sauce that’s fragrant and spiced, and available from now till May 13.
Some highlights include the ayam percik fried chicken (from S$5.50), which sees Texas Chicken’s signature crispy pieces coated in the aromatic gravy, balancing crunch with a creamy, spice-laced finish.
For something saucier, the ayam percik tenders (from S$8.50) come with a side of that same addictive sauce. It is best enjoyed with a generous dose of the sauce, or paired with the chicken rice (S$2.80) and sambal, for a more complete meal. There’s also an ayam percik burger (S$7.50), folding those familiar flavours into a compact and fun variation.
3. KFC Samyang Buldak Carbonara
If you loved KFC’s previous collaboration with Samyang Buldak, it’s bringing it back with a slight twist — as with last year’s collab, it involves the Double Down, however, this time it is with the popular Samyang Buldak Carbonara flavour instead. For those who don’t take well to spice, you’re in luck as it’s a creamy, cheesier counterpart to the spicy noodles. The KFC x Samyang Buldak Carbonara menu has already launched and is available at most KFC stores from now till May 19.
For this collaboration, the Samyang Buldak Carbonara Double Down (S$8.70) takes the spotlight — stacking saucy noodles, parmesan, and smoked chicken ham between two Zinger fillets for a messy, spicy-savoury bite.
The Samyang Buldak Carbonara chicken (from S$10.95) keeps things simpler, pairing KFC’s Hot & Crispy chicken with the spicy Samyang sauce, plus some pickled radish on the side to calm the heat. For something snackier, you can also try the Samyang Buldak Carbonara loaded fries (S$5.95), which comes drenched in cheese sauce and the same Samyang sauce drizzle.
4. FOC Restaurant’s weekday lunch
FOC Restaurant has long been a go-to for modern Spanish cooking in Singapore. Now, in its new Keong Saik home, it continues to spotlight bold and produce-led flavours — this time within a more refined, contemporary space. It has also just launched a three-course executive set lunch (from S$58) aimed squarely at the weekday work crowd.
Starters come in impressive, and include dishes such as a Momotaro tomato salad that leans sweet and refreshing, and FOC duo croquetas that are crisp on the outside and creamy within.
For mains, the pan-seared barramundi is a safe pick — flaky and paired with a rich emulsified mushroom sauce. To end, FOC’s deconstructed tiramisu strikes a nice balance — light in texture with airy mascarpone foam and a creamy coffee ice cream.
If you’re looking to save even more, FOC is running a promotion till the end of April on this new set: Every fourth diner gets to dine for free between the 12pm to 1pm window. If this isn’t reason enough to grab your colleagues for a team lunch, we don’t know what is!
5. Tiong Bahru Bakery’s The Stacked Club
If you’ve been brainstorming lunch ideas, we have a new one you might want to check out: Homegrown favourite Tiong Bahru Bakery is launching a brand-new, limited-time value set that’s here to perk up your midday slump. It’s only available till April 27 across all of its outlets, though!
For S$15, its sandwich bundle comes with your choice of sandwich, one of the brand’s beloved financiers (available in hazelnut or Valrhona chocolate, U.P. S$4), as well as a cup of freshly squeezed orange juice. You have a choice of these three flavours for your sandwich: Wasabi egg mayo, teriyaki chicken with shoyu-marinated grilled thigh, or a classic tuna Melt with American mayo and red onions.
Prefer to load up on caffeine? You can also swap the beverage for an iced coffee or tea for just S$1 more!
6. Haku Sushi’s rolling lunch omakase
Tucked within Great World, Haku Sushi offers a value-for-money omakase experience and spotlights Kansai-style sushi made with seasonal Japanese ingredients and distinctive shari (sushi rice). For its third anniversary, the restaurant has introduced a rolling lunch omakase. It has a different, more flexible format — and it’s far less daunting on the wallet.
Here’s how it works: Instead of a fixed menu, diners are served five pieces of sushi per round. If you want more, you opt for a next round, and so on. It starts at a price of S$19 for the first round, S$18 for the second, and S$17 for the third and subsequent rounds. It’s a great structure that tailors the experience to your appetite while still enjoying a chef-curated meal.
Of the spread we got to try, the aka ebi (red shrimp) stands out for its sweetness and creamy texture, while the shima aji (striped jack) offers a lighter, more buttery profile. The chutoro (medium fatty tuna) is another easy pick, loved for its rich, melt-in-the-mouth fattiness, and the “hako sushi inside unagi and prawn topping cheese” handroll adds a more indulgent and playful touch to the line-up.
7. Fat Cow’s wagyu sushi omakase
Modern Japanese steakhouse Fat Cow, which is well-loved for its premium Japanese wagyu and value-for-money omakase, has just launched a new wagyu sushi omakase, swapping out the usual seafood for richly marbled beef in a sushi-forward format.
Its eight-course wagyu sushi omakase (S$148) — available during lunch from Monday to Thursday — explores different renditions of wagyu across nigiri, rolls, and small plates, building from lighter starters into richer, more indulgent bites.
For us, the wagyu handroll is a clear standout, layering tender beef, crisp nori and creamy uni in each bite. The trio of ohtoro wagyu nigiri is another impressive one, served in three styles — with wasabi, yuzu kosho, and aburi — each highlighting a different facet of the prized, fatty cut. For something different, the wagyu vegetable roll finished with caviar adds a contrasting crunch and chew to the experience.
8. Vue Bar & Grill
With skyline views, an elevated setting, and a menu focused on premium produce, Vue Bar & Grill continues to be one of Marina Bay’s more striking rooftop dining spots — where the backdrop often vies for attention with what’s on the plate.
Its spring 2026 menu, available from now till June 20, spotlights New Zealand Akaroa salmon and Australian Stone Axe wagyu, and can be enjoyed in the restaurant’s range of dining formats. Our favourite is the flexible prix fixe menu — available from three (S$128) to five courses (S$198) — which lets diners curate their meal across a selection of appetisers, grills, mains, and desserts.
Some standouts on Vue’s latest menu include the cured Akaroa salmon which opens clean and well-balanced, lifted with smoky, savoury notes, while the heirloom tomatoes offer a brighter counterpoint with mozzarella sorbet and smoked burrata.
For mains, the Stone Axe wagyu beef duo is a show-stopper, pairing a striploin with a slow-braised beef cheek to deliver a deeper, more concentrated richness. For desserts, we enjoyed the Chitose maize that brings together notes of hazelnut, cereal and roasted barley for a comforting end to the meal.
9. Mo Bar’s latest cocktail volume
Mo Bar, located at Mandarin Oriental Singapore, is another picturesque spot, offering a different, yet still stunning, view of the Marina Bayfront. It has just introduced a new cocktail menu, titled “Vol. 7 Modern Localism”, which offers a lens into the city’s creative landscape reinterpreted as cocktails.
For this menu, the hotel bar has collaborated with 11 brands, including National Gallery Singapore and Bettr Barista, among others, using their backstories as inspiration for the beverages.
Highlights for us included the bright and easy Velour Kiss (S$26), created with skin label La Dermalogique, which features gin, chamomile, bee pollen, and extra virgin olive oil, with the latter helping to round all of the flavours together in a satisfying finish.
The Dopa? Dopa! (S$26) will be a hit with anyone who loves dessert-like cocktails. A collaboration with its namesake, an ice cream parlour along South Bridge Road, the cocktail combines salted caramel VSOP with black tea and pistachio kunafa, to form a decadently creamy concoction that’s richy, slightly nutty, and lingers on your palate in the best way.
Having high hopes for this menu’s espresso martini take — since its previous version was the most memorable from its Vol. 6 edition, for me — the new Kopi Pumptini (S$26) thankfully did not disappoint. Developed together with social enterprise Bettr Barista, the cocktail uses Bettr’s kopi o blend, roasted barley bourbon, and a touch of pumpkin to deliver a drink that’s not too sweet, somewhat rustic, and full-bodied — I’d risk a sleepless night for this cocktail.
Its food menu also sees some new additions, with our undisputed fave being the Kurobuta pork neck (S$28). While pricey, it’s a sizable portion of savoury, marinated deep-fried garlic pork neck, served with an addictive, citrusy housemade Thai green chilli mint sauce. It’s so good that we seriously considered getting seconds for the table.
10. HighHouse x Sun Kim’s The High Table collaboration
If you’ve always wanted to dine at the two-Michelin-starred restaurant Meta, which is helmed by Korean native Sun Kim, but never got round to it, its upcoming collaboration with vibey CBD nightlife concept HighHouse might just be your chance to! Chef Sun Kim is a part of HighHouse’s ongoing The High Table series, which spotlights leading chefs at its venue.
As part of this collaboration, chef Sun has launched six exclusive dishes, available from now till June 27, at HighHouse. The dishes reimagines classic Korean dishes through a modern lens, with dishes such as lobster gyeran jjim (steamed egg, S$72) and steak bibimbap (S$58), which combines the Korean dish of mixed rice with a smoky, chargrilled flank steak. Other dishes include beef short rib (S$88) — this was deeply savoury — kingfish (yellowtail) sashimi (S$30), beef carpaccio (S$32), and eggplant with salsa (S$28).
While it’s not quite the Meta experience, given that a meal there goes for upwards of S$248, this limited-time collaboration might still be your best bet at trying chef Sun’s dishes without breaking the bank (too much). Did we mention that HighHouse also has panoramic views of the city skyline and interesting region-themed cocktails? Sounds like a good evening sorted, if you ask us.
For more ideas on what to eat, read on the DIY bibimbap concept, Bibim Deli, at Suntec City and Shake Shack’s new Hawaiian-inspired Aloha Shack menu.
Angeline loves everything spicy, even though she always ends up crying.
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