Singapore's Food Scene Expands

Bloom & Boom elevates the themed-cafe experience with its "cottagecore" aesthetic, creating a vintage European garden atmosphere on the seventh floor of Bugis+. Beyond aesthetics, it offers hands-on floral workshops, including classes on arranging bouquets and customizing floral-style candles. The dual-concept venue shifts its menu from day to night. Daytime brings delicate desserts like Litchi Rose Cake and Chocolate Waffles, while the evening menu offers heartier fare such as Spanish Seafood Paella and Black Truffle & Parma Ham Pizza. Casa Cicheti is the fifth concept from the acclaimed Cicheti Group and is nestled within a preserved pre-war flat, aiming to complement the historic charm of its Tiong Bahru neighborhood. Co-founder Liling Ong describes the venture as a return to the group's core ethos, but with greater intention and maturity. The menu at Casa Cicheti showcases a hybrid "Nea-Romana" pizza dough, slow-fermented for over 60 hours to create a crust that is both crunchy and flavorful. Signature pastas include a spicy Rigatoni alla Vodka with 'nduja and a Tajarin with rich duck ragu. In Colombo, Indiya's name is a portmanteau of 'India' and 'Yashvi' (meaning 'glorious'), reflecting its mission to present the breadth of India's culinary traditions. The restaurant is led by specialty chef Bhairav Singh, who has curated a menu that draws from the cuisines of 15 different Indian states. The fine-dining menu at Indiya features standout dishes such as the NH48 Chicken Tikka, with a perfectly spiced marinade, and the Sarson Macchi Tikka, a mustard and chili fish dish. For New Year's Eve 2026, the restaurant hosted a special "Qawwali Night," pairing a six-course celebratory menu with live music.