Singapore · New Restaurants
Black Truffle Chicken, Havana Martinis and a Cacio e Pepe Sundae: Inside NoMad Singapore’s 4 New Restaurants and Bars
Dry-aged steaks and the cult black truffle chicken, Havana-style martinis with live music, a cacio e pepe sundae and poolside bánh mì: the New York hotel famous for its dining scene has opened bookings ahead of its late 2026 debut.
NoMad made its name in New York as much for what was on the table as for its rooms, with a roast chicken people still talk about and a bar program that set the standard. Now the brand is bringing that energy to Singapore. NoMad Singapore, rising on Orchard Road and set to open in late 2026, has opened reservations for its four restaurants and bars, and the first look at the menus is a delicious mix of NoMad classics and Singapore’s bold, fresh flavors.
The talent behind it is serious. Cocktails are overseen by Leo Robitschek, a James Beard Award winner for Outstanding Bar Program. The menus are led by Josh Harnden, NoMad’s global culinary director and a former partner at Eleven Madison Park, with Lorenz Hoja, NoMad Singapore’s director of culinary, who spent more than a decade alongside Joël Robuchon, including at Singapore’s two-MICHELIN-starred L’Atelier de Joël Robuchon.
“Singapore’s vibrant food culture, defined by bold flavours and fresh ingredients, serves as a constant source of inspiration.” Leo Robitschek, Sydell Group
5 Reasons to Book a Table
- The black truffle chicken is back. NoMad’s signature, served for two to four.
- Steaks with a view. Dry-aged cuts and live-fire cooking on the 19th floor.
- Havana nights. Live music and a martini list at Tropicana Club.
- The cacio e pepe sundae. Yes, really, at Sticky Fingers.
- Poolside bites. Black pepper crab pockets and bánh mì at Lù Bar.
NoMad Grill: a New York chophouse in the sky
Level 19 · Breakfast, lunch and dinner daily
A New York chophouse reimagined for Singapore, NoMad Grill balances a sense of occasion with the comfort of a neighborhood favorite. The 65-seat dining room is joined by a private dining room for up to 18 around a single table. In-house dry-aging and live-fire cooking anchor a lineup of steaks and chops, plus a raw bar and dishes inspired by local flavors, like grilled snail toast and fried frog legs with black bean, white pepper and curry leaf.
Seafood shines too, from wasabi yellowtail crudo and razor clams with escabeche and finger lime to golden snapper with coconut leche de tigre and a seasonal seafood plateau. The showstoppers are a suckling pig and the return of the NoMad Black Truffle Chicken, both for two to four people, and a Baked Alaska finished tableside.
Tropicana Club: Havana meets Singapore
Level 19 · Wednesday to Sunday evenings
Inspired by Havana’s legendary Tropicana Club, which opened in 1939, and Singapore’s own pioneering Tropicana Club of 1968, this is the hotel’s destination for music, entertainment and evenings that roll from early cocktails into late-night celebrations. Cuban classics like the daiquiri and El Presidente sit alongside an extensive martini collection and signatures such as a pandan vesper and a passion fruit and tomato martini, with thoughtful no- and low-alcohol options. To eat: chili brown crab empanadas with bottarga aioli, bak kut teh dumplings with shiitake, pork belly and white pepper, and seabream ceviche brightened with calamansi.
Sticky Fingers: coffee, soft serve and cocktails
Level 1 · Daily, 8 a.m. to 8 p.m.
Playful and unconventional, the 20-seat Sticky Fingers changes with the day. Mornings mean specialty coffee from Singapore roaster PPP, house-made viennoiserie and New York-style breakfast sandwiches. By afternoon it is a whimsical soft-serve sundae parlor, with creations like the Cacio e Pepe Sundae with pecorino, black pepper and olive oil, and the Sticky Mango, a riff on mango sticky rice. In the evening, try the pandan and coconut Negroni or a banoffee martini layered with caramelized banana and espresso martini espuma.
Lù Bar: poolside, day to night
Level 5 · Daily, 9 a.m. to 10 p.m.
A relaxed 35-seat poolside oasis by day that turns into a vibrant cocktail setting by night, Lù Bar pairs refined drinks with local flavors like black pepper crab pockets, prawn fresh rolls and crispy pork belly bánh mì.
And if you’re staying in
In-room dining stretches from an Early Bird Congee with soy-marinated egg and pickled ginger to NoMad fried chicken, a Maine lobster roll and a Kaluga Queen Osetra caviar service.
NoMad Singapore Dining — At a Glance
- Where
- Orchard Road, Singapore
- Opening
- Late 2026; reservations open now
- NoMad Grill
- Level 19 · Daily 6:30–10:30 a.m., noon–3 p.m., 5:30–10:30 p.m.
- Tropicana Club
- Level 19 · Wed, Thu, Sun 5 p.m.–1 a.m.; Fri–Sat 5 p.m.–2 a.m.; closed Mon–Tue
- Sticky Fingers
- Level 1 · Daily 8 a.m.–8 p.m.
- Lù Bar
- Level 5 · Daily 9 a.m.–10 p.m.
Plan Your Stay
Table reservations are open now for all four venues. Planning a trip around it? Book your stay and compare flights to Singapore.
Book a Stay at NoMad SingaporeFrequently Asked Questions
When does NoMad Singapore open?
NoMad Singapore is scheduled to open in late 2026 on Orchard Road, and reservations for its four dining venues are already open.
What restaurants and bars are at NoMad Singapore?
NoMad Singapore has four dining venues: NoMad Grill, a New York-style chophouse on Level 19; Tropicana Club, a Havana-inspired cocktail bar with live music on Level 19; Sticky Fingers, a coffee, soft-serve and cocktail spot on Level 1; and Lù Bar, a poolside bar on Level 5. In-room dining is also available.
How do I make a reservation at NoMad Singapore?
Reservations for NoMad Singapore’s restaurants and bars are open through the dining page on Hilton’s website.
What are NoMad Grill’s hours?
NoMad Grill on Level 19 is open daily for breakfast from 6:30 a.m. to 10:30 a.m., lunch from noon to 3 p.m. and dinner from 5:30 p.m. to 10:30 p.m.
When is Tropicana Club open?
Tropicana Club on Level 19 is open Wednesday, Thursday and Sunday from 5 p.m. to 1 a.m., and Friday and Saturday from 5 p.m. to 2 a.m. It is closed Monday and Tuesday.
Who is behind the food and cocktails at NoMad Singapore?
The cocktail program is overseen by Leo Robitschek, global head of Bars and Hospitality Development at Sydell Group and a James Beard Award winner for Outstanding Bar Program. Menus are led by Josh Harnden, global culinary director at NoMad Hotels and formerly of Eleven Madison Park, with Lorenz Hoja, director of culinary at NoMad Singapore, who spent more than a decade with Joël Robuchon.
Does NoMad Singapore serve the famous NoMad roast chicken?
Yes. NoMad Grill brings back the NoMad Black Truffle Chicken, served for two to four people, along with a suckling pig and a Baked Alaska finished tableside.
What is Sticky Fingers at NoMad Singapore?
Sticky Fingers is a 20-seat, all-day spot on Level 1: specialty coffee from Singapore roaster PPP and New York-style breakfast sandwiches in the morning, playful soft-serve sundaes by day and nostalgic cocktails in the evening. It is open daily from 8 a.m. to 8 p.m.
This article may contain sponsored or partner content and affiliate links; see our Editorial Policy & Advertiser Disclosure. Menus, hours and opening dates are subject to change.
