{"id":960,"date":"2025-10-25T06:00:00","date_gmt":"2025-10-24T22:00:00","guid":{"rendered":""},"modified":"2025-11-11T02:23:29","modified_gmt":"2025-11-10T18:23:29","slug":"dining-guide-to-robertson-quay-singapore","status":"publish","type":"post","link":"https:\/\/citynomads.com\/dining-guide-to-robertson-quay-singapore\/","title":{"rendered":"Dining Guide to Robertson Quay Singapore"},"content":{"rendered":"

This buzzy riverfront neighbourhood of Robertson Quay is one of Singapore\u2019s most eclectic culinary destinations. From intimate sake bars and tapas joints to refined French bistros and authentic Lebanese cuisine, there’s something for every palate here. Whether you’re after the best English trifle, caviar-topped soft serve, or a chargrilled quail marinated in spices, Robertson Quay delivers on every front. As the sun sets, the area also transforms into a lively drinking spot, perfect for a stroll by the water and an aperitif or two. While you\u2019re in the mood for sipping, check out our broader<\/span> guide to happy hours in Singapore<\/span><\/a> to discover great drink deals across the city. Here are some of our favourite restaurants to try:<\/span><\/p>\n

Carnaby<\/b><\/h3>\n
\"Elevated
Photo: Courtesy of Carnaby<\/figcaption><\/figure>\n

Executive Chef Adam Penney brings elevated British comfort food to the Robertson Quay neighbourhood in a diner and music bar style no less! The 85-seater Carnaby is inspired by the eponymous Carnaby Street in London, so expect the restaurant\u2019s ambience to be a celebration of retro British music and culture of the swinging 60s and rock \u2018n roll. Naturally, the menu boasts British classics with Penney\u2019s personal twists. Signature classics include the Roasted Rump of Angus Beef (S$42) with potatoes and Yorkshire pudding; the Carnaby Burger (S$29); Welsh Rarebit of Westcombe Cheddar (S$18) for classic cheese on toast; Steak & Guinness Pie (S$32) simmered in Irish Guinness Stout; and Smoky Fish Pie (S$30) made with Scottish smoked haddock and locally-farmed golden snapper. Finish with Trifle IPA Curd & Jelly (S$19); as well as the \u201cAllo Treacle\u201d Tart (S$16) with salted caramel.\u00a0<\/span><\/p>\n

\ud83d\udccd The Quayside, 60 Robertson Quay #01-01, Singapore 238252
\n<\/span>\u23f0\u00a0 Tue: 5pm-10pm | Wed-Fri: 12pm-10pm | Sat & PH: 11am-10pm | Sun: 11am-3pm, 5pm-10pm | Closed Mon
\n<\/span>\ud83d\udd17 For reservations, call +65 8890 7843 or book via <\/span>carnaby.sg\/reservations<\/span><\/a><\/p>\n

CODA<\/b><\/h3>\n
\"Signature
Photo: Kenrick Tan<\/figcaption><\/figure>\n

This plush yet minimalist cocktail lounge celebrates the purity of a cocktail experience, showcasing the diversity and rich heritage of Asian spirits by removing visible alcohol brands, letting drinks be judged on their own merit, rather than preconceived biases. In fact, what\u2019s immediately striking at CODA is the glaring absence of the usual display bar brimming with infinite liquor bottles. Led by industry veteran and owner Michel Lu (founder of The Orientalist Spirits and the creator of <\/span>BARSTARS<\/span><\/a>) and General Manager Treyna Zhang (former brand ambassador for The Orientalist Spirits), the bottle-rested creations are meticulously aged to showcase the timeless flavours of <\/span>baijiu<\/span><\/i>, <\/span>sake<\/span><\/i>, <\/span>shochu<\/span><\/i>, <\/span>soju<\/span><\/i>, <\/span>arak<\/span><\/i>, and beyond, with regional ingredients seamlessly woven into the concoctions. They have 16 signature tipples featured across four sections, each themed after a different mood. For instance, the vodka-based Bamboo boasts bamboo leaf, <\/span>fenjiu<\/span><\/i>, <\/span>Shaoxing<\/span><\/i> rice wine and osmanthus.\u00a0<\/span><\/p>\n

\ud83d\udccd1 Nanson Road, Level 2 #07A, InterContinental Singapore Robertson Quay, Singapore 238909
\n<\/span>\u23f0 Tue-Sat: 5pm-12am
\n<\/span>\ud83d\udd17 For reservations, call +65 8690 0910 or book via <\/span>barcoda.asia<\/span><\/a><\/p>\n

WILD\/FIRE<\/b><\/h3>\n
\"Charred
Short Ribs. Photo: Courtesy of WILD\/FIRE<\/figcaption><\/figure>\n

Craving for quality comfort food but without any pretence? A live-fire burger and grill restaurant, the new 40-seater WILD\/FIRE (previously located at Robertson Walk) brings flame-cooked food made with integrity, using only premium, responsibly sourced, top quality ingredients. Wood-fired steaks, dry-aged stone axe wagyu burgers, and indulgent signatures such as caviar ice cream. This is where bold flavours meet fire-forged techniques, all paired with curated wines, craft beers, and spirit-forward cocktails. Popular favourites include Steak Tartare (S$28) for hand chopped W. Black Wagyu Hanger; Picanha (S$39) for 200g Australian stone-axe, full-blood wagyu, MB9+; Octopus Tentacle (S$32) with chimichurri; Triple Bacon Burger (S$19); and more. And yes, save room for the luscious Fior Di Panna + Oscietra soft serve (S$25), for Arbequina EVOO and 10g Oscietra caviar.<\/span><\/p>\n

\ud83d\udccd 207 River Valley Road, #01-59 UE Square, Singapore 238275
\n<\/span>\u23f0 Tue-Thur: 12pm-2:30pm, 4:30pm-10pm | Fri 12pm-11pm (closed 2:30pm-4:30pm) | Sat 11am-11pm | Sun 11am-10pm
\n<\/span>\ud83d\udd17 For reservations, call +65 8139 5952 or book via <\/span>wearewildfire.asia<\/span><\/a><\/p>\n

Merci Marcel<\/b><\/h3>\n
\"French
Rillons de Touraine. Photo: Courtesy of Merci Marcel<\/figcaption><\/figure>\n

For refined, casual French cuisine, Merci Marcel (the group\u2019s 5th location in town) is home to a warm, intimate setting that marries French Riviera charm with Singapore\u2019s vibrant waterfront lifestyle. While the daytime menu has classic French bistro fare, a special dinner menu is crafted in collaboration with renowned Michelin-starred Chef Bruno M\u00e9nard, with a nod to France\u2019s rich culinary heritage. For the latter, starters include the C\u00e9vennes Onion Soup with pan-seared foie gras and truffle chantilly (S$24), as well as the Rillons de Touraine for pork belly confit with a poached egg and salad (S$18). For mains, signatures include the Wild Porcini Ravioles with homemade savory granola (S$27); Poached Snapper & Scallop Quenelle (S$38); and the hearty grain-fed 150 day Grilled Ribeye steak with smoked Kampot pepper butter and crispy string Potatoes (from S$69). Dessert includes a special Rum Baba (S$17) inspired by Chef Menard\u2019s father\u2019s cherished recipe, featuring a passionfruit glaze and double-cask Plantation Dark Rum; and the very light Raspberry Floating Island (S$14).\u00a0<\/span><\/p>\n

\ud83d\udccd 41 Robertson Quay #01-01, Singapore 238236
\n<\/span>\u23f0 Tue-Sun: 8am-midnight
\n<\/span>\ud83d\udd17 For reservations, call +65 6022 0625 or book via <\/span>mercimarcelgroup.com<\/span><\/a><\/p>\n

Po<\/b><\/h3>\n
\"Peranakan-style
Sotong Masak Hitam. Photo: Courtesy of Po<\/figcaption><\/figure>\n

Explore Singapore\u2019s Nanyang heritage with Po at The Warehouse Hotel, celebrating the rich tapestry of Chinese, Malay, Indian, Eurasian, and Peranakan culinary traditions, where beloved recipes from the different migrant communities of yesteryears pay homage to grandma <\/span>(\u201cpo\u201d translates to grandma in Mandarin<\/span><\/i>). Helmed by Head Chef Desmond Yong (previously Head Chef at Rempapa), must-tries include the signature Popiah (from S$36); Ikan Kerabu (S$28) for raw sliced hamachi cured in ginger flower and plum dressing, topped with tangy herb salad, sakura shrimp and coconut; as well as the popular poached Samsui Chicken (S$22) from the 1900s, among others. For mains, the Malay heritage Puyuh Panggang (S$24) features char-grilled quail marinated in spices and coconut paste, with mango salad; while the classic Peranakan Sotong Masak Hitam (S$30) features spice-marinated squid cooked in its own ink, and topped with crispy fried tentacles, among many other choices. For dessert, a must-have is the Eurasian <\/span>pisang berenang<\/span><\/i> Warm Banana Cake (S$18), topped with hokey pokey ice cream and hazelnut brittle. Yum!<\/span><\/p>\n

\ud83d\udccd The Warehouse Hotel, 320 Havelock Road, Robertson Quay Singapore 169628
\n<\/span>\u23f0 Daily: 7am-10:30am, 12pm-3pm, 6pm-10pm
\n<\/span>\ud83d\udd17 For reservations, please call +65 6828 0007 or book via <\/span>po.com.sg<\/span><\/a><\/p>\n

Les Bouchons Rive Gauche<\/b><\/h3>\n
\"Classic
Photo: Courtesy of Les Bouchons Rive Gauche<\/figcaption><\/figure>\n

For the perfect classic steak-frites experience, head to Les Bouchons Robertson Quay, and experience the timeless charm of a Parisian bistro right along the Singapore River. In fact, established since 2002, Les Bouchons is amongst the first restaurants in Singapore to serve \u201cSteak and Fries\u201d French-style, complete with sauce bearnaise, and more importantly, delicious unlimited homemade fries! Known for its authentic French fare and signature grilled steaks (from S$40), other classic menu favourites include Soupe \u00e0 l’oignon (S$18) for french onion soup with emmental croutons; Duck liver terrine (S$25); 1kg Black Angus “C\u00f4te de b\u0153uf” (S$155 for 2); as well as Couscous Royale with Lamb (S$40). For dessert, think the likes of Dame Blanche (S$13) for vanilla and chocolate ice cream, drizzled over with homemade Valrhona chocolate sauce, whipped cream, almond flakes; Cr\u00e8me Br\u00fbl\u00e9e (S$15); or a classic Cheese Platter (S$22).<\/span><\/p>\n

\ud83d\udccd <\/b>60 Robertson Quay, #01-02, Singapore 238252
\n<\/span>\u23f0 <\/b>Mon: 6pm-10pm | Tue-Thu: 12pm-2pm, 6pm-10pm | Fri: 12pm-2pm, 6pm-10:30pm |\u00a0<\/span>Sat: 6pm-10:30pm | Sun: 12pm-3pm, 6pm-10pm
\n<\/span>\ud83d\udd17 <\/b>For reservations, call +65 6733 4414 or book via <\/span>lesbouchons.sg<\/span><\/a><\/p>\n

Tapas,24 Singapore<\/b><\/h3>\n
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