Singapore’s food and drink scene is offering more than just a good meal. From cocktails inspired by the stars to traditional dim sum, health-conscious dishes and premium steaks cooked over a wood fire, four venues are giving diners fresh reasons to explore the city’s hospitality scene.
The article highlights four different experiences: Atlas for creative cocktails, The Black Pearl for Cantonese dining, Foura for wellness-inspired cuisine, and Skirt for a premium steakhouse experience.
1. Atlas: Cocktails inspired by the stars
![[Recipe] The Doe by Esmeralda Castrogiovanni of Atlas Bar (Singapore)](https://images.openai.com/static-rsc-4/Nn9BhfIJVM4f_pfbqjOFY7zxL2q8Dv2UDcNhk8iBy4PO5iDMQbeAbQJqsm6QbZdcsXlIE9sq4XSPwU4LbKMwAsObfiPbTQAD2AvTqOW4ZhilFJs8cQa66O91cFaKeL4q6_bDEcwXZBgA8ata9tBmodjdzj5MbOuf5eTK7b9cOsE?purpose=inline)
The Doe cocktail, featuring vodka, peach, jasmine and Passito. Image for illustration.
Located inside the elegant Parkview Square, Atlas is celebrating its ninth anniversary with Daughters of Atlas, a cocktail menu inspired by the Pleiades star cluster and the seven daughters of the Titan Atlas in Greek mythology.
Created by head bartender Esmeralda Castrogiovanni, the menu features 16 cocktails arranged into different chapters, from lighter, alcohol-free drinks to stronger evening selections. Highlights include a gin-based gimlet with dill and tzatziki-inspired flavours, a colourful prickly pear cocktail, and a sophisticated drink inspired by duck à l’orange.
What this means: Atlas is turning cocktail drinking into a themed experience, combining mythology, storytelling and inventive flavour combinations. It is ideal for visitors looking for an elegant bar with a creative menu rather than conventional drinks.
2. The Black Pearl: A refined dim sum experience
A selection inspired by The Black Pearl’s weekend dim sum offering. Image for illustration.
At The Black Pearl, executive chef Dee Chan has introduced two weekend dim sum set menus priced at S$88 and S$138 per person.
The dishes include truffle-scented mushroom dumplings, xiao long bao, sakura ebi radish cake and cumin-spiced beef pancakes. The more expensive menu adds specialities such as otah mousse on crispy fish skin, smoked silver cod and braised rice with South African abalone.
One standout is the Iberico char siu, featuring pork with caramelised edges and a rich, tender texture. A char siu puff pastry has also joined the restaurant’s wider à la carte menu.
What this means: The Black Pearl is elevating dim sum beyond a casual meal. Its set menus combine familiar Cantonese favourites with premium ingredients and more elaborate presentation, making the experience suitable for special occasions or a luxurious weekend lunch.
3. Foura: Food designed around wellbeing
Wellness-inspired dishes reflecting Foura’s approach to dining. Image for illustration.
Located at IMBA Theatre near Gardens by the Bay, Foura combines contemporary dining with a focus on nutrition and wellbeing.
Its menu draws inspiration from the diets of the world’s Blue Zones—regions associated with populations known for longevity. Ingredients include grass-fed meats, omega-rich seafood and olive oil rich in polyphenols.
Dishes range from three-fish chirashi don to burratina with roasted pumpkin and Korean chilli oil. The article particularly recommends the Patagonian toothfish, served with cauliflower purée, clam-kelp broth and sweet corn salsa.
The restaurant also offers wellness sessions, including yoga, breathwork and sound baths, allowing guests to combine dining with relaxation.
What this means: Foura represents a growing interest in food that offers more than taste alone. Its concept brings together nutrition, mindful living and hospitality, creating an experience for people who want to enjoy a meal while prioritising their overall wellbeing. The article describes the inspiration behind its menu; it does not establish that eating there will produce specific health benefits.
4. Skirt: Premium steaks and a personal touch
A steakhouse-style presentation inspired by Skirt’s wood-fired and dry-aged menu. Image for illustration.
At Skirt, the focus is on premium ingredients, open-fire cooking and carefully aged meat.
Its Saturday brunch begins with dishes such as oysters, foie gras and ceviche before moving on to smoked pork belly, wood-fired Wagyu picanha and signature dry-aged duck. Guests can also enjoy drinks served from a margarita trolley.
The restaurant’s broader menu includes Wagyu beef and bone-in steaks aged for 28 to 45 days. But one of the article’s most memorable details is not a dish—it is the opportunity to choose a steak knife.
Skirt presents guests with handmade knives by French craftsman Roland Lannier, with handles made from materials including wood, marble, concrete and fibreglass. Diners can select a knife based on its weight and feel, adding a personal element to the meal.
What this means: Skirt is using craftsmanship and personal choice to make steakhouse dining more interactive. The experience is not only about the quality of the beef but also about the details surrounding the meal, from the cooking technique to the knife in the guest’s hand.
What is the main message of the article?
The article is a curated guide to four distinctive dining and drinking experiences in Singapore. Rather than simply listing restaurants, it explains how each venue is creating a different reason for people to visit.
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Atlas: Creativity and storytelling through cocktails.
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The Black Pearl: Premium ingredients and elevated Cantonese dim sum.
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Foura: Nutrition-conscious dining combined with wellness activities.
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Skirt: High-quality meat, open-fire cooking and personalised service.
Together, the four venues illustrate how luxury hospitality can extend beyond food and drinks. Atmosphere, originality, wellness, craftsmanship and guest participation are becoming important parts of the overall experience.
