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Johanne Siy, named Asia’s best female chef in 2023, makes a grand return with what seems to be her passion project. Aro is a fine-dining restaurant located on Mohamed Sultan Road. According to her, Aro seeks to go beyond traditional labels and cuisine. By combining classic French techniques, New York prestige, and some Filipino flavours – amongst many other inspirations.
Aro opened on 25 Sep 2026 with a 12-course tasting menu, with each dish represented by the ‘Hero’ ingredient. She coins this ‘Creator’s Cuisine’.
Calling her experience extensive would be an understatement. She has worked in many world-renowned restaurants. This includes Noma in Copenhagen, Lolla in Singapore, and Faviken in Sweden. With such an impressive resume, I, for one, can’t wait to see what she puts on the table. Based on her plans alone, it’s safe to say I’m beyond intrigued. By combining classic French techniques, New York prestige, and some Filipino flavours, you can really see her skills shine.
The name ‘Aro’ has two meanings. In Latin, it means to ‘plough or to cultivate’. In her home dialect – Dagupan, in Pangasinan – it means ‘to love’. Together, these meanings coalesce into ‘a labour of love’. With the attention to detail and the commitment to finding the perfect ingredients during her time finding food producers, that motto is something she lives by.
The food itself is deceptively simple. Her tasting menu features ingredients like ‘avocado’ or ‘tuna’ but no actual dish names. What you see in front of you, however, will bewilder and astound you. Each plate is picturesque, with each accoutrement placed with intention. Every ingredient is framed within the plate with pure symmetry. If the taste is half as good as it looks, it would be an outstanding experience, to say the least. Diners can order the 12-course tasting menu (S$268++), with a shorter menu planned for the future.
Personally, I would visit Aro for the story alone. Her experience aside, you can clearly see her devotion to her craft. She deliberately avoids tying herself down to labels, keeping the focus on the ingredients and the stories behind them. Moreover, she uses her vast skill set to further accentuate said ingredients. This restaurant is definitely worth a deeper look into.
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