{"id":284833,"date":"2017-11-02T16:02:08","date_gmt":"2017-11-02T08:02:08","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/new-restaurants-singapore-november-2017-284833.html"},"modified":"2017-11-06T11:33:16","modified_gmt":"2017-11-06T03:33:16","slug":"new-restaurants-singapore-november-2017","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/my\/food-my\/hot-spots-my\/recommended-spots-my\/new-restaurants-singapore-november-2017-284833.html","title":{"rendered":"7 New restaurants and menus to check out in Singapore this November 2017"},"content":{"rendered":" <p>Just when you thought you've exhausted all the best restaurants, bars and cafes in Singapore, you thought wrong. With world-renowned restaurants like <a href=\"http:\/\/www.mariefranceasia.com\/food\/dishing-out\/fb-news\/wolfgangs-steakhouse-singapore-279908.html#item=1\">Wolfgang's Steakhouse<\/a>\u00a0recently debuting its first restaurant on our sunny shores, there is never really a dull month when it comes to food here, is there?<\/p> <p>For the<a href=\"http:\/\/www.mariefranceasia.com\/food\/hot-spots\/recommended-spots\/singapore-charcoal-desserts-248757.html\"> dessert lovers<\/a>: <strong>Fat Lulu's<\/strong> has launched an all-new dessert-only menu, featuring suggestive-sounding desserts like Three Porn Stars (an elevated take on our nostalgic childhood popsicles) and other treats which take cues from <a href=\"http:\/\/www.mariefranceasia.com\/food\/hot-spots\/recommended-spots\/sweet-singapore-6-local-desserts-enjoy-99435.html\">the best Asian desserts<\/a>. For those partial to a cocktail: titillate your tastebuds with the new progressive menu at <strong>Smoke &amp; Mirrors <\/strong>-\u00a0a truly flavour-forward selection of 10 <a href=\"http:\/\/www.mariefranceasia.com\/food\/hot-spots\/recommended-spots\/local-inspired-cocktails-singapore-277190.html\">cocktail creations<\/a> inspired by the artful plating, flavour profiles and cooking techniques of the culinary world. We can assure you it's truly something else.<\/p> <p>However, our top pick of the month has got to be <strong>The Ottomani<\/strong> at Peck Seah street. This new sensual <a href=\"http:\/\/www.mariefranceasia.com\/food\/hot-spots\/recommended-spots\/best-mediterranean-restaurants-singapore-212813.html\">Middle Eastern-style<\/a> supper club not only has an atmospheric ambience to boot, its menu offerings like the Adana Beef Tartare Kebab are absolutely mouthwatering. For more of <strong>the newest happenings in our Singapore restaurant scene this November,<\/strong> browse the gallery above!<\/p> <p><em>Sarah Khan<\/em><\/p> <h2> <span>Read More:<\/span> <\/h2> <p><a href=\"http:\/\/www.mariefranceasia.com\/food\/hot-spots\/recommended-spots\/new-restaurants-singapore-october-2017-276405.html\">8 New bars and restaurants in Singapore to try this October<\/a><\/p> <p><a href=\"http:\/\/www.mariefranceasia.com\/food\/hot-spots\/recommended-spots\/a-z-guide-best-local-dishes-singapore-275775.html\">The Ultimate A-Z guide to the best dishes to eat in Singapore<\/a><\/p> <p><a href=\"http:\/\/www.mariefranceasia.com\/food\/dishing-out\/female-chef-sg-266156.html\">Culinary Heroines: 10 Restaurants in Singapore helmed by female chefs<\/a><\/p>       ","protected":false},"excerpt":{"rendered":"<p>The hottest new spots to feast and drink in the city this November.<\/p>\n","protected":false},"author":608,"featured_media":284403,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"From the new Middle Eastern-style supper club The Ottomani at Peck Seah Street to PS. 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Developed by Head Bartender Yugnes Susela and his team, the new menu features 10 progressive cocktails with artfully curated flavour profiles, presentation - even names.&nbsp; His inspiration behind the new menu? \\\"I've always been intrigued by how a chef would plate a cocktail if they were behind the bar. For a year, my team and I researched unique flavour profiles and methods used by chefs who push culinary (techniques) and boundaries,\\\" says Yugnes.&nbsp; The key idea behind the new menu is to take cues from culinary techniques, flavour profiles and plating from cooking. 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