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

[Singapore, October 2026] — The Singapore EDITION has launched Tanica, a contemporary dining venue dedicated to Southeast Asian flavors and live-fire culinary techniques. The restaurant integrates high-heat cooking methods with regional ingredients to establish a sharing-centric gastronomic experience within the hotel's luxury portfolio.

The new establishment utilizes a combination of traditional woks and Josper charcoal grills to introduce smoke and char to a menu heavily influenced by regional herbs and spices. Situated in an arboretum-inspired environment, Tanica emphasizes a connection between nature and taste, utilizing seasonal sourcing and a commitment to waste reduction through whole-product utilization.

The Culinary Catalyst

The opening of Tanica is driven by a strategic shift toward "destination dining," where hotel guests seek authentic, regional connections through food. The restaurant's identity is built on the intersection of botanical influences and tannins—the inspiration behind its name—creating a structured approach to flavor that balances acidity, heat, and smoke.

To achieve its flavor profiles, the kitchen employs a rigorous preparation process where proteins and vegetables are treated with house-made pastes, rubs, and marinades before hitting the high-heat surfaces of the grill or wok. While the foundation remains firmly Southeast Asian, the culinary team incorporates select Western techniques and dry-aging processes to elevate the proteins.

Impacted Dining Markets and Menus

Tanica targets both the high-end tourist market and Singapore's corporate lunch crowd. The menu is categorized by cooking method and dish scale, prioritizing communal dining over traditional individual plating.

Featured Menu Highlights:

• Small Plates & Seafood: Hokkaido Sea Urchin Pie Tee, Chicken Rendang Puff, and Charcoal Grilled Indonesian Squid.
• Wok Specialties: XO Mapo Tofu Lobster.
• Josper Grill Proteins: 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: Asam Pedas Seafood Risotto and Iga Bakar Kicap 72-Hour Wagyu Beef Short Rib.
• Regional Desserts: Creations featuring pandan, cempedak, pulut hitam, calamansi, gula melaka, and various tropical fruits.

Practical Traveler Advisory and Strategic Insights

For travelers staying at The Singapore EDITION or visiting the city, Tanica provides two distinct entry points into the Southeast Asian culinary scene without leaving the hotel premises.

The Weekday Professional: A three-course set lunch is available Monday through Friday from 12:00 p.m. to 2:30 p.m. priced at SGD 48 per person. This package includes coffee or tea, with optional upgrades for wine or Saicho Single Origin Osmanthus Sparkling Tea.

The Leisure Traveler: The "Sunday Table" operates from 12:00 p.m. to 3:00 p.m. starting at SGD 98 per person. This is a hybrid dining model combining a semi-buffet with unlimited à la carte orders. Notable brunch items include:

• Lobster Benedict
• Nasi Lemak Burger
• Slipper Lobster Laksa Linguine
• Duck Confit Hash
• Fish & Chips

Loyalty Incentives: Guests who are members of Marriott Bonvoy are eligible for a complimentary 45ml Yuzu & Melon Martini when dining at the restaurant between September 17 and October 31, 2026.

Future Operational Focus

Tanica is positioning itself as a leader in sustainable luxury dining within the Singapore Tourism Board regulated environment. The restaurant's commitment to local suppliers and the reduction of food waste through total product utilization reflects a broader trend in the hospitality sector toward responsible sourcing.

The operational goal is to move away from the "plated meal" sterility of traditional hotel dining, replacing it with a convivial, shared experience that mirrors the social nature of Southeast Asian eating traditions. By offering varying price points—from the SGD 48 lunch to the SGD 98 brunch—the restaurant aims to capture a wider demographic of the Singaporean and international market.

Strategic Logistics Analysis and 2026 Visitor Guide

For the discerning traveler, Tanica represents a strategic addition to the Orchard Road dining circuit, blending the luxury of the Singapore EDITION with a high-concept approach to regional cuisine. To maximize the experience, visitors should prioritize reservations via the hotel’s concierge or digital portal at least two weeks in advance, particularly for the coveted "Chef’s Table" proximity to the Josper grills.

Peak Timing and Reservations The optimal window for visiting is between November and February, coinciding with Singapore’s peak luxury travel season and festive markets. However, for those seeking a more tranquil atmosphere, mid-week lunch service caters effectively to the corporate elite and offers a more streamlined entry. Dinner service peaks between 7:00 PM and 9:00 PM; booking a 6:30 PM slot is recommended to experience the transition of the arboretum-inspired lighting.

Regional Context and Dress Code Located in the heart of the city, Tanica is easily accessible via the Orchard MRT line. Given the venue's position within a luxury hotel, the dress code is "smart casual." Travelers should note that while the live-fire cooking introduces aromatic smoke, the ventilation is state-of-the-art, ensuring attire remains fresh.

Strategic Tip Given the sharing-centric nature of the menu, groups of four or more are best positioned to sample the breadth of the "Wok" and "Grill" categories. Pair the heavier Josper proteins with the acidity of the Asam Pedas Risotto to balance the palate.

FAQ: Tanica Dining 2026

What are the operating hours for the set lunch and Sunday brunch? The weekday three-course lunch runs Monday to Friday, 12:00 p.m. to 2:30 p.m. The Sunday Table brunch is available every Sunday from 12:00 p.m. to 3:00 p.m.

Are there any special offers for Marriott Bonvoy members? Yes. Members dining at Tanica from September 17 to October 31, 2026, receive one complimentary 45ml Yuzu & Melon Martini.

What is the pricing structure for the main dining offers? The weekday set lunch is SGD 48 per person, and the Sunday Table brunch starts at SGD 98 per person. Note that these prices are subject to prevailing government taxes and service charges.

What cooking techniques define the Tanica menu? The restaurant focuses on live-fire cooking, specifically utilizing a wok for high-heat searing and a Josper grill for smoke, char, and depth.

A bold fusion of smoke and spice arrives in the heart of Singapore.

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