Singapore — We love our malls and all their compelling conveniences.

And today’s range of quality mall-bound eats has certainly come into its own. Chain restaurants, though, are the usual suspects when it comes to mall dining. It could be dumplings from Din Tai Fung that you crave, or, perhaps, a spot of conveyor belt gorging via Sushi Tei. Or, maybe, you must have the sweet and sour pork for dinner at Paradise Inn. The point is, these established brands are like the Big Mac indexes when it comes to mid-level post-window shopping value meals.

In contrast, little of the S$15 million spent on Marina Square’s new dining enclave, the 50,000-square foot space affectedly dubbed The Dining Edition, went into offering the predictable. Granted, there is a Beanstro, the casual dining concept by The Coffee Bean & Tea Leaf; but it is parked close to a venue where you can choose between a choco cro (dark chocolate wrapped and baked in 20 layers of filo pastry) with a machine-pulled espresso, and an iced Vietnamese coffee: St Marc Cafe. Incidentally, this is only the second local outpost of this popular Japanese brand to open on the island.

Families with young children still appreciate a well-placed American-style seafood alternative, which would explain why The Manhattan Fish Market is beside Pita Pan, that new-ish Middle-Eastern vegetarian quick-fix joint — a particularly hot pick with the lunchtime crunch. From crisp falafels in a choice of four pita pockets to a hearty serving of eggs poached in a spice-rich tomato based sauce dubbed the shaksuka, this casual deal is far from run of the mill.

Marina Centre Holdings General Manager Chan Yien Mei affirmed the company’s confidence in being able to attract “well-travelled and taste-savvy consumers who constantly want to experience new and innovative restaurants that offer quality food and variety at competitive prices”.

It would seem that variety continues to be an underpinning theme. And while they are not shocking or conceptually out of this world, that eight out of 16 mid to upscale choices at the Dining Edition are new-to-market brands, does pique some interest.

That said, “new” doesn’t necessarily equate to “noteworthy”. But they do make a strong case for some.

Hamanoya (#02-106)

Two local predilections come together at this robatayaki (charcoal grill) restaurant, which also boasts imported meats and seafood, flown in weekly from Japan. Value can be found in its bento meals, as well as grilled fish set lunches (with rice, miso soup, chawanmushi and some sashimi). A recommended catch is the grilled semi-dried hokke (Atka mackerel, S$16.99; S$22.99 as a set lunch).

Shallots (#02-101)

It advertises broad European-style cuisine with a hint of Asian flavours. While it might appear to be a case of casting too wide a net, there is just be enough quality innovation to keep customers coming back. Mains are priced between S$19.90 and S$36.90. The latter will get you an Australian tenderloin pepper steak cold-flambeed at the table, which you can choose to pair with wine from a surprisingly extensive list of Old and New World varieties.

Supreme Taste Jiang Nan Cuisine (#02-181/182)

Despite the confident moniker, this new exponent of Jiang Nan cuisine may come across as less stylishly decked out than its peers; though few actually specialise in the cuisine of this province. More importantly, the food (with nearly a hundred dishes to choose from) is promisingly authentic and reasonably priced. There is their offer of the ubiquitous but commendable Shanghai pork dumplings (S$4.80 for four) to perhaps start the meal with. But standouts are really their traditional Lanzhou hand-pulled noodles and home-made Shanshui bean curd delicacies (from S$12) made with beans that are ground in plain sight, daily. Other highlights include a dish of braised pork trotter (S$28) that’s good for four, as well as a surprising sweet closer in a warm bowl of mini glutinous rice ball in sweet rice wine.

Saigon Lotus (#02-100A/100B)

Leaving the debate about the best pho to the blinkered mob, this new Vietnamese restaurant is primed to charm with its home-styled recipes. You can get your noodle fix in a bowl of hu tieu — essentially, soupy pork noodles served with rice or egg noodles, topped with sliced pork, quail egg and prawns; as well as the less-familiar-outside-Vietnam dish of braised duck noodles. But try the everyday main dishes, like the sweet and sour canh chua ca. Here, barramundi is used in place of the more commonly featured catfish, prepared in the same mildly spicy and sweet tamarind broth, and finished with a little chopped pineapple, ocra, tomatoes, bean sprouts and Vietnamese basil (S$25).

Menzo Butao (#02-180)

This is from Japan Food Holdings, the people who brought us Menya Musashi, but this Hakata-style ramen has its own laurels to rest on. This is the first Singapore outlet for founder Yasuhiko Kurata, who is an established ramen producer in his own right. The tonkotsu base, made by boiling quality pork bones from the Kagoshima prefecture for over 14 hours, is not prepared in-house but flown in at least once a month. From this base, customers can choose to have the butao (or white) soup base; the kuroo (black), served with an emulsion of fried shallots and vegetable oil; or the mildly spicy akao (red), which uses both Korean and Chinese miso. Priced between SS12.90 and S$19.90.

Carnivore Appetite (#02-102/102A)

After 10 years, resolute Brazilian churrascaria Carnivore is looking to take full advatange of the casual dining demands with its new and more upbeat alternative. In a more familiar buffet fashion, passadores now tend to the large upright open rotisserie, and customers will now have to approach them for their choice meats, ranging from beef rump and striploin to a leg of lamb. Other hot buffet items include chicken thigh, grilled fish, pork ribs, lamb stew and the quintessential feijoado. The salad bar should help temper the guilt trip. Desserts feature the usual cakes and pastries, ice cream and local sweets.

Nuvo (#02-100)

There is always space for another Italian dining concept, right? This time, it’s a newbie offering modern twists on classic Italian dishes. Even the setting is more gamely optimistic, with circular enclaves dedicated to features like a bar and lounge area, a chef’s table, as well as both the communal and private dining area. There’ll even be a specially curated cocktail list to match its night-time view of the bay. Slated to open July 25.

Lady M Confections (#02-103)

The people responsible for Nuvo will be hoping Singaporeans give in to their sweet cravings by heading to the brand’s Asian debut. Offering some fine confections from the Big Apple, Lady M Confections is best known as the original patisier behind the mille crepes. In the spirit of evolution, this delicately layered ensemble of 20 paper-thin crepes separated by a light and luscious pastry cream will also be available in a variety of flavours. There will be other signature bakes at this outlet, including a plush flourless chocolate cake. Slated to open in August.