Rebel Rebel specialises in boutique natural wines from less conventional producers, but their food menu is much to rave about too. Headed by Chef Deborah Yeo (formerly of Burnt Ends and The Ledge by Dave Pynt), the menu sees treasures like Pig's Head Tagliatelle ($28) and Whipped Pork Fat ($6). On the Prawn and Uni Paste Toast ($12), Burppler Veronica Phua says "Everyone needs to make a beeline for this. It combines aromatics-forward finely-minced prawn with fragrant and crunchy brown butter for an enthralling bite."

Photo by Burppler Veronica Phua