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Unlisted Collection:

An umbrella brand for a portfolio of design-driven properties & unique dining destinations.

Comprising six boutique hotels and resorts alongside over twenty restaurants, Unlisted Collection is hotelier and restaurateur Loh Lik Peng’s umbrella brand which binds design-driven venues in the cosmopolitan cities of Singapore, Shanghai, London and Sydney and Dublin. The latest additions include 2 countryside resorts in the Irish counties. Unlisted Collection is a list of properties that are fr

esh and unconventional, and out of the norm. The hotels are set within sensitively restored heritage listed buildings that are adapted into radical, cutting edge lifestyle concepts that culminate into an unforgettable experience for our guests. Dining destinations and concepts are unique to each other and offer guests meaningful culinary experiences.

10/09/2026

There’s a new reason to head to Tiong Bahru.

Dirty Supper is now serving brunch, with Chef Peter (Peter Smit) taking over the mornings with a menu made for slow starts, big appetites, and a very valid excuse for day drinking on the weekends.

Wednesday to Sunday, 9AM–2PM (Last order at 1:30PM).
Brunch Cocktails: Saturday & Sunday, 9AM - 2PM

Walk-ins only.

01/09/2026

A new chapter for Zén begins.

After three months of renewal, the three-MICHELIN-starred restaurant reopens with a more intimate, contemporary expression of the experience guests know and love.

The menu continues to evolve with the seasons. The journey now begins at a new 16-seat counter, before unfolding across the floors above.

As Chef Frantzén shares: “This is not about changing who we are. It is about elevating every detail of what guests already love.”

Reservations via the link in bio.

23/08/2026

Over at Kotuwa, the new cocktail menu is a crash course in Sri Lanka’s surf culture.

From Tuk Tuk to Ahangama and Beginner’s Luck to Total Wipeout, Surfer’s High and Shore Bound, eight cocktails chart the journey from first paddle out to fully fledged surfhead.

Dive in, headfirst. 🏄‍♂️🌊

Now pouring at Kotuwa, New Bahru.

14/08/2026

Rooted in East Cork, this is Terre

At Castlemartyr Resort, Executive Chef Lewis Barker brings French technique, a decade of Asian influence and deep respect for the Irish larder to one of Ireland’s most significant dining destinations.

Having retained Terre’s Two MICHELIN Stars in his first six months, Lewis is building a menu shaped by the land and sea of County Cork, working closely with local fishermen, foragers and farmers.

An intimate dining experience, shaped by its surroundings.

07/08/2026

Sundays at People People Brewing Co. are made for the whole family.

Kids’ menu and activities, sports on the screens, wood-fired food on the table, and beer (for the grown-ups) poured fresh from tank to tap.

A full day built around the simple idea of spending time together.

Find them at People People Brewery, or book via the link in bio.

04/08/2026

Eight stars across our Singapore family. ⭐️

We’re deeply grateful to see our restaurants recognised once again in the MICHELIN Guide Singapore 2026.

This recognition belongs to the chefs, front-of-house teams and every person behind the scenes who brings care, craft and commitment to work each day. And to our guests, thank you for continuing to join us at the table and being a part of these journeys.

Here’s to the teams, the stories still unfolding, and all that lies ahead!

29/07/2026

At The Falls Restaurant, the landscape of Kenmare shapes everything that reaches the table.

Inspired by the seasons, local produce and the wild beauty surrounding Sheen Falls Lodge, the kitchen creates refined dishes with a strong sense of place, served in a setting where the views do much of the talking.

We are proud to celebrate The Falls Restaurant’s inclusion in the MICHELIN Guide Great Britain & Ireland 2026, recognising the care, craft and dedication of the entire team.

A beautiful reason to make the journey to Kerry.

21/07/2026

A dish for every story.

With an impressive culinary journey that spans over two decades, Chef Ivan Brehm has worked in — and headed — some of the world’s best kitchens. With A Matter of Taste, be seated at Nouri, his Michelin-starred restaurant, as you indulge in a feast for all senses — stories from his varied life across the globe, a journey of self-discovery charted and reimagined on your plate with each delicious dish.

Ivan Brehm and Huzir Sulaiman team up to pull the curtain back on the culinary experience and the chef’s life as we know it.

A Matter of Taste is a collaborative dinner accompanied by a talk written by Chef Ivan Brehm and Huzir Sulaiman, conceived and edited by Huzir Sulaiman, and presented by Ivan Brehm and Ramzie Tahar.

Reserve via the link in our bio.

17/07/2026

There’s a chapter in bloom at Marguerite () worth knowing about.

Chef-Patron Michael Wilson’s menu draws closer to his Australian heritage than ever before. Cold-water seafood, grassland livestock, wild game from the bush, and native botanicals threaded throughout: strawberry gum, lemon myrtle, wattleseed, sea blite.

“It’s not about doing more, but less with greater purpose,” he says. “Respecting the product, understanding it, and allowing its natural character to shine.”

Set within the Flower Dome at Gardens by the Bay. Reservations via the link in bio.

16/07/2026

For special dates that deserve a little more than the usual.

A good table, thoughtful food, the right atmosphere, and exceptional hospitality. Across the collection, there are restaurants made for long lunches, slow dinners, and moments worth making time for.

Explore and book your table via the link in bio.

10/07/2026

For all of you who believe the best cooking happens over fire.

champions the art of whole animal cooking, with Chef Peter Smit’s bold, unexpected ingredient pairings bringing a distinct point of view to the table.

At .sg, barbecue is taken seriously, built on wood, smoke, patience, custom grills and proper hardware.

Two ways to eat with fire. 🔥

Reservations via the link in bio.

07/07/2026

There is a word Chef Ivan Brehm often uses to describe the food at : Crossroads.

There, cooking is less about borders and more about the threads that connect us. A single dish might hold the memory of three continents and feel, somehow, like none of them and all of them at once.

One Michelin star. Endlessly curious.

Reservations via the link in bio.

Address

13 Cantonment Road
Singapore
089737

Website

http://www.unlistedcollection.com/

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