Tanica Opens at Singapore EDITION, Bringing Southeast Asian Flavours, Herbs, Spices and Live-Fire Cooking

Tanica has opened at Singapore EDITION, and the new restaurant is already putting Southeast Asian flavours in the spotlight. Bringing together herbs, spices and live-fire cooking, Tanica creates a dining experience built around regional ingredients and bold techniques. Moreover, the restaurant uses a wok and Josper grill to develop smoke, char and depth across its dishes.

Its approach also puts sharing at the centre, encouraging diners to explore different flavours together. Meanwhile, seasonal sourcing and responsible ingredient use strengthen the concept. As a result, Tanica gives Singapore EDITION a distinctive new restaurant experience that connects contemporary cooking with the flavours and culinary traditions of Southeast Asia.

Tanica has opened at The Singapore EDITION, introducing a contemporary restaurant centred on modern Asian flavours, regional ingredients, herbs, spices and open-fire cooking. The new dining concept places sharing at its heart, creating a setting where guests can explore dishes together around a convivial table.

What makes Tanica different?

Tanica brings together botanical influences and tannins in its name, reflecting a culinary approach connected to nature, taste and structure. The restaurant occupies an intimate, arboretum-inspired setting surrounded by greenery, while its kitchen uses a wok and Josper grill to develop smoke, char and depth across the menu.

How does Tanica use regional produce?

Regional sourcing and seasonality form an important part of the restaurant’s culinary philosophy. Where possible, the kitchen works with local suppliers to highlight Southeast Asian produce and seafood, while whole-product utilisation and waste reduction are incorporated into its approach to cooking.

The menu is deliberately herbaceous and spice-forward. Ingredients are developed through pastes, marinades and rubs before reaching high heat, allowing the wok and charcoal grill to add further layers of aroma, smoke and char. Dry-aged proteins and selected Western techniques are also incorporated without moving the cuisine away from its Southeast Asian foundation.

Which dishes lead the menu?

The opening selection includes Hokkaido Sea Urchin Pie Tee, Chicken Rendang Puff and Charcoal Grilled Indonesian Squid. Wok dishes include the XO Mapo Tofu Lobster, while the Josper grill offers Brown Butter Sambal Wagyu Hanger Steak, Percik Grilled Spring Chicken, Harissa Pyrenees Lamb Rack, Little Joe Grass Fed Beef Rib Eye, Grilled Grouper and Black Sambal Murray Cod.

Signature mains extend the concept through dishes such as Asam Pedas Seafood Risotto and the Iga Bakar Kicap 72-Hour Wagyu Beef Short Rib. Desserts continue the regional focus with pandan, cempedak, pulut hitam, calamansi, gula melaka and tropical fruit.

What are the new dining offers?

Tanica’s weekday three-course set lunch runs from Monday to Friday, 12.00 p.m. to 2.30 p.m., at SGD 48 per person. Guests can choose from several starters, mains and desserts, with coffee or tea included; optional wine and Saicho Single Origin Osmanthus Sparkling Tea are also available.

On Sundays, the restaurant introduces Sunday Table, running from 12.00 p.m. to 3.00 p.m. From SGD 98 per person, the brunch combines a semi-buffet selection with unlimited brunch à la carte favourites, including lobster Benedict, Nasi Lemak Burger, Fish & Chips, Duck Confit Hash, Slipper Lobster Laksa Linguine and a selection of desserts.

Why is the Tanica launch significant for hotel dining?

The launch gives The Singapore EDITION another dining proposition that connects contemporary hospitality with Southeast Asian culinary traditions. Rather than relying solely on individual plated dishes, Tanica builds its identity around regional ingredients, fire-led preparation, seasonality and shared dining, making the restaurant part of the wider hotel experience.

The launch responds to a dining environment where regional ingredients and distinctive culinary experiences can create stronger connections between guests and destination. The answer is Tanica, a restaurant that combines Southeast Asian flavours with live-fire techniques, seasonal sourcing and communal dining. The reason is embedded in its culinary structure: herbs, spices, regional seafood and produce are transformed through the wok and Josper grill, while sharing encourages guests to experience several flavours together. The restaurant also addresses contemporary dining considerations through whole-product utilisation and waste reduction. Its weekday lunch and Sunday Table provide additional formats for experiencing the concept at different times and occasions.

Tanica’s arrival at The Singapore EDITION adds a modern Asian dining concept that places Southeast Asian flavours firmly at the centre of the experience. The restaurant combines regional sourcing, seasonality, herbs, spices and open-fire cooking with techniques designed to build smoke, char and depth. Its menu moves from seafood and small plates to wok dishes, grilled proteins, substantial mains and desserts shaped by familiar regional ingredients.

The dining calendar further broadens the offer. The SGD 48 weekday three-course lunch provides a structured introduction to the menu, while Sunday Table creates a longer brunch experience with buffet selections and unlimited à la carte favourites. Marriott Bonvoy members can also receive a complimentary 45ml Yuzu & Melon Martini when dining in from 17 September to 31 October 2026. Prices are subject to prevailing government taxes and service charge.

The launch comes as Tanica seeks to create a restaurant experience that connects regional produce with contemporary culinary techniques. The cause is its focus on Southeast Asian ingredients, seasonality and responsible sourcing. The answer is a menu driven by herbs, spices, high heat and live-fire cooking, with dishes designed for sharing.

The reason is straightforward: Tanica wants flavour, technique and social dining to work together rather than operate separately. Furthermore, the restaurant uses local suppliers where possible and takes an intentional approach to whole-product utilisation and waste reduction. This gives the new Singapore EDITION restaurant a clear culinary identity rooted in the region

Tanica opens at Singapore EDITION with a dining concept that puts Southeast Asian flavours, herbs, spices and live-fire cooking at the heart of the experience. The restaurant combines regional ingredients with techniques that bring smoke, char and depth to the menu. Its sharing-led format also encourages diners to experience several dishes around the same table.

The menu moves across seafood, wok dishes, grilled proteins, signature mains and desserts. Standouts include Hokkaido Sea Urchin Pie Tee, XO Mapo Tofu Lobster, Brown Butter Sambal Wagyu Hanger Steak, Asam Pedas Seafood Risotto and Iga Bakar Kicap 72-Hour Wagyu Beef Short Rib.

Meanwhile, Tanica adds a weekday three-course lunch at SGD 48 per person and Sunday Table from SGD 98. Marriott Bonvoy members can also receive a complimentary Yuzu & Melon Martini during the launch period.