This progressive Italian restaurant perched on the top two levels of Boat Quay shophouse is run by chef-restaurateur Beppe De Vito and his team. At the open-kitchen, chef de cuisine Matteo Ponti pays homage to classical Italian roots and injects a large dose of inventiveness into the omakase-style menu.  Both six- or eight-course degustation menus feature a series of well-executed dishes that are light yet flavourful. For a cold starter, the cuttlefish tagliatelle is composed of sous vide cuttlefish, turned into noodle-like ribbons, and seasoned with citrusy sudachi, roasted cuttlefish reduction and colatura di alici (fermented, aged anchovy extract). The dish is further uplifted with a chilled tomato consommé with basil oil. The classic cacio e pepe is cleverly reinvented too. The pasta is bound with a light parmigiano and fermented black lime dashi and finished with black pepper, butter and lemon zest. It is crowned with lightly seared Hokkaido scallop. The chef’s unique reinterpretation of a classic osso buco dish comes in the form of an edible hollow ‘shank bone’ made with 36-month aged Parmigiano Reggiano Vacche Rosse, and filled with beef tartare fused with Josper-roasted and smoked marrow. 

Tucked in one of Singapore’s rare green pockets at the heart of the city, Burnt Ends is a veritable hidden gem in the tranquil and tropical trappings of Dempsey Hill. Founded by the award-winning chef and owner Dave Pynt, the modern Michelin-star barbecue restaurant serves the best Australian fare on this side of the Equator and boasts a bakery and an incredibly impressive wine cellar. While the restaurant specialises in roasts and grills, Burnt Ends is also a great indoor watering hole for diners to escape the hustle and bustle of city life, with its astounding array of boutique wines and spirits. In an incredible relaxed atmosphere, the heart of this inviting establishment is its open concept kitchen. Diners are rewarded with a view of their food being prepared in front of them and the buzz of the kitchen is palpable. Especially with its custom four-tonne, dual cavity oven and elevation grills, the magic of the restaurant also comes from cooking with wood. With a menu that changes daily, guests should try their tenderloins, slow aged meats and daily specials.

Seven years since it opened, Candlenut (which holds the title of the world’s first Michelin-starred Peranakan restaurant) continues to draw in locals and tourists alike with its delectable modern Straits Chinese fare. Chef-owner Malcolm Lee continues to present nostalgic dishes from his childhood—elevated to cater to modern palates, as they pack a flavourful punch. The buah keluak fried rice, for example, is steeped in an earthy richness from the nut, and this is enhanced by the sunny side up’s oozy egg yolk. Another standout is the plump Ang Kar prawns coated in a fiery ikan bilis sambal, petai beans and chilli. Meanwhile, the ikan asam pedas’ bright and tangy sauce offer some reprieve from the spice. It’s even better when it’s studded with okra, brinjal and honey pineapple, and eaten with a cup of steaming white rice. Service here is impressive and the friendly and observant staff are sensitive to the diners’ needs even when the restaurant is fully booked.

Julien Royer’s newest restaurant does not disappoint. With its impressive refit of a colonial-era chapel on Dempsey Hill, the French neo-brasserie (as it styles itself) presents a surprisingly intimate dinner venue, despite its soaring ceilings and sheer square-footage. The food is minimalist, in a sense that it aims to showcase the freshness of the produce rather than bury it in elaborate recipes—Of particular note is the restaurant’s namesake: Claudine bouillabaisse. Fresh seafood is complemented by a rich bisque that works to enhance the flavour of the scallops, fish, langoustines, clams and mussels—comfort food at its best. Its addition of seafood—scallops, uni—to traditional French dishes is executed flawlessly and brings a new dimension to French cuisine that is much appreciated. The list of wines is extensive as well, with a fantastic sommelier who can wax lyrical about the merits of each region and recommend the perfect one to complement your meal. Overall, a fantastic dining experience.

Although listed as modern Australian, this restaurant claims no references to a fixed national or cultural cuisine. Cloudstreet has won many dining accolades since opening, with its eight-course tasting dinner as proof of a gastronomic journey to remember. The pearl oyster meat, daikon, tsuyu with yuzu kosho is especially memorable for its monochromatic, white-to-grey elements that look subtle, but packs a festival of subtle to spicy flavours and textures. The Sri Lankan curry of Western Australian marron features succulent, sweet and fresh shellfish accompanied by a small bowl of aromatic, coconut broth. The much-lauded Sri Lankan stout and liquorice bread lives up to its reputation with the dense yet soft rye bread covered with a thick, caramelised stout and anise glaze. Among many fine delectables, the beautifully plated and surprisingly refreshing celeriac ice cream, pickled guava, fried capers and vanilla rose is simply delicious.

Seven years since it first opened its doors, the crown jewel of Andrew Walsh’s ever-growing collection of concepts has continued proving that the acclaimed chef-owner is worth his salt and more. His latest 14-course spring menu showcases how his pioneering leap towards Nua Irish cuisine has matured. Digging deep into his Irish roots and childhood, he finds dishes like the Porridge of Grains, where simple gruel gets the refined treatment using sea urchin and Cashel Blue cheese. Highlights include the Gallagher Speciale oyster with a horseradish kick, and the Silver Hill duck with an unexpected surprise. It’s a veritable feast of the land and sea, umami and salinity, in this homage to Ireland’s pastures and oceans. 

Hamamoto presents an exceptional omakase experience that will never fail to delight aficionados of fine Japanese cuisine. In a beautifully designed setting, this 12-seater haven from Singapore’s hustle and bustle trots out excellent dish after excellent dish, imagined by chef-owner Kazu Hamamoto and executed with precision and an admirable understanding of quality ingredients. The spiny lobster course is a triumph of taste and texture, while the chargrilled eel isn’t far behind. For uni lovers this is a must-visit restaurant. The uni here comes in many forms and varieties (all top notch and assiduously sourced), and is always generously portioned. The sake pairing menu is well thought out and augments the overall experience, while service is nigh on perfect (if a little serious at times). This contrasts with the chef himself who’s as engaging and playful as some of the exquisite dishes he creates.

Expect an evening of Japanese precision and hospitality at Restaurant Imamura. Attention to detail is very much in this restaurant’s DNA, and the ambience is unhurried, warm and sophisticated. All seats face an open kitchen, so guests can watch the kitchen brigade in action. There is no exact menu here, as everything depends on what the season brings. And, unlike other restaurants which do a general presentation of the ingredients that will be used throughout the meal, the staff presents the ingredients of each dish on a tray, for diners to read and appreciate the experience even more. Afterwards chef-owner Hirofumi Imamura transforms these into delectable dishes that showcase his mastery of Japanese culinary techniques. Each course in his contemporary omakase menu is created with the goal of letting the pristine flavours of the ingredients shine through.

“Simple yet complex.” Jaan’s tagline applies not just to its culinary execution but also its presentation and philosophy. The refurbished dining room features a stunning tree-like centrepiece hanging from the ceiling, and is reminiscent of hawthorn trees. Masterfully run by Devon-born executive chef Kirk Westaway, the two-Michelin-starred restaurant’s modern British menu draws largely on UK produce. The fish and chip snack of cod mousse in a crispy potato shell is fun and brilliant, and comes in different iterations every season. It’s hard to pick highlights but the rosemary-smoked hen’s egg with truffle and guinea fowl coated with crispy chicken skin crust are particularly worthy of mention. The wine list fulfills every preference, including premium wines that are ‘Coravin-ed’ by the glass. Service is formal but not stiff, and special occasions receive thoughtful touches as evinced by a few birthdays on our visit.

La Dame de Pic, which translates to “The Queen of Spades”, is yet another masterpiece by one of the most decorated French chefs, Anne Sophie Pic.  The restaurant, which is helmed by chef de cuisine Francesco Di Marzio, has a contemporary, elegant décor and soothing pastel hues with the classic spade motifs marked on the chandeliers and wall sconces around the dining room. It offers the perfect ambience for a delectable culinary journey distinguished by its refinement and creativity. The set menu varies by season, but signature dishes include the curcuma and black sesame brioche, and the Berlingots, which are classically filled with French cheese fondue, with local and Asian accents. The deserts are a stunning finale to the meal—especially the white mille-feuille and grapefruit and verbena dessert.
 

It is no mean feat to constantly re-imagine the flavours and variations of familiar local fare while championing local producers, but chef-owner Han Liguang has been successfully accomplishing that in Labryinth’s creative cuisine since 2014. The one-Michelin-starred restaurant’s recently transformed entrance welcomes diners into a stark black space adorned with local artwork and spotlights that illuminate the tables for dramatic plate shots. The tasting menus surprise and amuse. Starter snacks are presented on a tray fashioned like a table in a hawker centre. Diners also get to make their own shaved ice dessert. These make for an enjoyable discovery experience, even for locals familiar with dishes like chili crab, chicken rice, and kaya toast. The drinks list includes a concise curation of Old and New World labels as well as house-made, non-alcoholic pours like lemongrass and snow chrysanthemum kombucha. Jovial staff add to the friendly and informal atmosphere.

There are so many goodies on an exciting and varied menu that it’s difficult to know where to start. In terms of opening salvos the lobster har gow, crispy pork belly, and hot and sour dumplings are must tries. For signature dishes, don’t miss the applewood roasted Peking duck, which is quite delicious at its first appearance, and very nearly as good when it comes back later (prepared differently) for an encore. While the Angus short rib is quite expensive for a single dish, the meat is as tender and flaky as it should be. ‘Market Seafood’—ethically sourced, organic and sustainably produced ‘wherever possible’—comes in a wide variety of preparations, some quite innovative in their fusion of new and traditional. Service is expert, efficient and very friendly, enhancing the dining experience to no end. The wine list is decent, and the quality of the cocktails on offer should encourage guests to be a little more adventurous than usual. The combination of industrial New York design and classical Chinese décor characterises an elegant but laidback interior. 

One year on, Korean chef-owner Louis Han has held his own in a sea of fine dining openings with his tried-and-tested formula. He cooks from the heart to create deliciously nuanced fare, with joyous vibes from start to finish. The tasting menu-only restaurant exudes homey vibes in its light wood dining room. It features shelves of fermenting kombucha alongside vegetables and fruits that are pickling in jars. The cuisine bears imprints of his childhood and professional experience in trendsetting restaurants spanning Korea, Singapore, and the Middle East. Signatures include somyeon, Korean buckwheat noodles tossed in house-made sauce and topped with the freshest seasonal ingredients, and the duck galbi, bincho-grilled minced duck patty in a savoury gochujang sauce. Service is attentive and breezy, and the wine recommendations are spot on. Exclusive alcohol labels include yeonyeop ju (lotus leaf alcohol) traditionally brewed in earthen pots by a one-woman distillery that does not export outside Korea.

Everything at Nouri is a surprise—in a good way. Their manifesto is that all great cuisines are the product of intersecting cultures across time. The set menu of six to nine small dishes at Nouri are a seasonal blend of ingredients, techniques and flavours that are “moments of connection” between global food traditions.  For instance, the Chinese-style dumplings filled with cheese or minced chicken skin, and served in a broth made with Southeast Asian vegetables and edible flowers from the restaurant’s own organic farm. Handmade pickles and other cheeses are also carefully made in the Nouri kitchen, and they dry fish and hang meat themselves for more flavour. So much focus on detail could seem pretentious, but in fact it feels artistic and considered, with each dish presented on unique plates—along with enthusiastic descriptions from the waitstaff and chef. Definitely world-class dining, but not stiff nor awkward. Nouri deserves its international reputation.

Odette is everything you would expect from a restaurant that boasts three Michelin stars, and a little bit more. Chef-owner Julien Royer and his team will take you on a seven-course culinary journey that doesn’t compromise on ingredients and precision of execution. More importantly, the degustation menu is perfectly gradated to ensure a gentle but loving progression from the light and delicate, to the full-blown savoury and delicious. Menus change on a seasonal basis, but constants appear to be the Kampot pepper crusted pigeon and the rosemary-smoked organic egg. Both dishes are without peer. Service is unexpectedly warm, friendly and engaging, and not in the least bit stuffy. The tome of a wine list is mostly French, and there are some items at reasonable prices for those who really know their stuff.

Distilling Chinese culinary heritage through a modern lens, Restaurant Born presents dishes with meaning and true excitement—thanks to progressive Malaysian chef-founder Zor Tan. According to what Tan calls his 9 Principles (reminiscent of his famous mentor André Chiang's Octaphilosophy of eight elements), the menu is based on an order of Birth, Roots, Memories, Craft, Relationships, Vicissitudes, Time, Progress and Legacy. It's a deeply personal and delicious journey for both chef and diner respectively, which begins with each diner choosing a pair of artisanal chopsticks to use during the meal. Jerusalem artichoke in Tan's hands sparks inspiration with burnt butter chicken stock, white chocolate, caviar and raw lily bulbs—a contrasting yet harmonious combination. Some dishes are representative of corn, grains and sunflower. An example of which is the Circle of Life with bincho-grilled pigeon breast and leg in a “field”. Others are pure mastery of technique: the 45 layers of crispy chicken skin arranged in a mille-feuille comes to mind. Service is enthusiastic and could present more sophistication that fits the luminous design and heritage setting. The beverage list and wine service are designed to impress.

In Singapore’s buzzy fine dining scene, Restaurant Zén stands out with its stylish interior, delicious food and amazing service. Guests here are treated like VIPS from the moment they arrive. And before the indulgence begins in the main dining room, executive chef Tristin Farmer and his team will showcase the day’s fresh ingredients that will be used in the seasonal menu. A lot of the dishes are finished tableside, enhancing the interaction between the staff and guests and ensuring a more memorable dining experience. Service is warm and the staff are extremely knowledgeable with the dishes, wines and non-alcoholic pairings.

A new entrant to the trendy Tras Street area, Revolver has quickly gained a following for its nouveau Indian cuisine dreamed up by its young executive chef, Saurabh Udinia. He and his culinary team whip up contemporary Indian dishes, made with fresh produce and cooked on the custom-built woodfire grill and tandoor. The tasting menu starts with the delicately grilled Manchow stuffed courgette flower—an impressive feast for the eyes and tastebuds. An absolute must-try, the fresh paneer flown in from New Delhi is marinated and skillfully charred in the 400-degree Celsius tandoor before it is mixed with creamed spinach. The succulent Australian rock lobster topped with Manchurian sauce evokes a blend of eclectic flavours, and is served with a side of the familiar Asian egg fried rice. 

Saint Pierre’s iteration at One Fullerton has been its best yet—the two Michelin stars it received last year is testament to that. And while that accolade in itself is no small feat, what impresses us most is how the restaurant has continued to outdo itself. Chef-owner Emmanuel Stroobant doesn’t rest on his laurels, dishing out an outstanding seafood-focused feast with his current six-course Opulence menu. From the amuse bouche to the petit four, no dish is an afterthought, ensuring each and every course counts. Take the first course, a dish of N25 aged caviar, ginger-infused cauliflower puree, and tarragon jelly served using the original caviar tin. With not just a dollop, but almost an entire tin filled with the creamy, nutty roe, it simply wows any diner not expecting such a generous serving. Their impeccable wine inventory—over 2,300 bottles managed by Singapore’s very first master sommelier Tan Ying Hsien—will also satiate the fussiest of drinkers.