The Singapore EDITION has unveiled Tanica, its new restaurant celebrating modern Asian cuisine through a contemporary interpretation of the region's diverse culinary traditions. Designed around the spirit of communal dining, the restaurant showcases Southeast Asian flavours from the grill and wok, highlighting the rich herbs, spices and ingredients that define the region's culinary heritage.

Meaning "botanical" in Sanskrit, Tanica draws inspiration from Asia's rich tapestry of ingredients and flavours. Centred on open-flame cooking, the restaurant combines traditional influences with contemporary techniques, creating a dining experience that celebrates both culinary craftsmanship and connection around the table.

Highlights include the Asam Pedas Seafood Risotto, which pairs the bold, tangy flavours of the traditional Malay dish with creamy risotto; the Iga Bakar Kicap, featuring beef short ribs that undergo a meticulous 72-hour preparation process before being grilled and finished with a sweet and savoury Indonesian-style soy glaze; and the Hokkaido Sea Urchin Kueh Pie Tee, a refined take on Singapore's beloved snack that combines crisp pastry shells with premium sea urchin. Together, these dishes reflect Tanica's approach of drawing inspiration from Asian culinary traditions while presenting them in fresh and contemporary ways.

The restaurant reflects The Singapore EDITION's commitment to offering distinctive lifestyle and dining experiences, adding a vibrant new culinary destination to the hotel's collection of dining and entertainment offerings.