Singapore's Finest
Tables

The longstanding, singularly sophisticated Les Amis offers prix-fixe menus of modern French classics with occasional Asian twists.

Chef Julien Royer makes wonderful use of luxury ingredients with creative combinations and exquisite plating.

Frantzén's Asian venture offers neo-Nordic, seafood-slanted tasting menu with Japanese influences in a shophouse.

Sri Lankan chef Rishi Naleendra pays homage to Australia where he honed his skills, embodying balance and harmony.

Romantic restaurant with wonderful food, service and ambiance, and spectacular views.

Chef Sun Kim from Korea's Busan presents refined modern cooking merging Korean heritage with bold flavors.

Modern French cuisine with Asian overtones complemented by Marina Bay views and refined service.

The Japanese head chef champions a refined, elegant approach to sushi with ingredients sourced from Japan.

10-seat counter from 200-year-old cypress tree with season-driven omakase using exclusively Japanese fish.

Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions with European techniques.

Chilean chefs blend their heritage with Japanese and Spanish influences using Chilean and Japanese produce.

Chef Tan presents a 9-course tasting menu blending French gastronomy with Chinese cooking.

Intimate restaurant in a refurbished colonial house serving impeccably executed set menus with house-made pasta.

Australian owner-chef David Pynt's refined wood-fired barbecue establishment.

Traditional Peranakan cuisine with creative twists and Indonesian influences in an airy room.

Wolfgang Puck's steakhouse featuring expertly seasoned and chargrilled steaks.

Kyoto-born chef showcases meticulous craftsmanship through carefully sourced ingredients and thoughtfully prepared nigiri.

Expertly prepared noodles featuring crispy plaice, fluffy cracklings, and tender pork liver.

Tasting menus with premium Japanese and French produce using European techniques.

Traditional Teochew restaurant emphasizing fresh seafood with daily limited oversized swimmer crabs.

Vegetable-forward French cuisine emphasizing peak-ripeness produce with light flavors and creative flair.

Chef LG Han reimagines local Singaporean flavors using premium ingredients in an exciting tasting menu.

Traditional Cantonese cuisine including signature double-boiled soups and crispy deep-fried spare ribs.

Omakase-style French dining with unexpected flavor combinations in a redesigned space.

Authentic bistro featuring classic French recipes with local ingredients and an extensive wine cellar.

Fine dining in a unique botanical setting offering tasting menus with bold flavors and rare wines.

Chef Louis Han presents seasonally-changing menus rooted in Korean culinary traditions.

Chef-driven establishment exploring cultural intersections through narratives of flavor.

Osaka-trained chef offers omakase blending Japanese roots with French techniques.

Chef Malcolm Lee explores untapped possibilities of Straits cuisine with family recipes.

Seafood-focused tasting menus honoring Malaysian culinary heritage with refined plating.

Refined Sichuan cooking by a head chef trained in Tokyo with signature mapo tofu.

Wok hei stir-fries and Cantonese classics with expertly crafted dim sum.

Classic and seasonal Cantonese dishes with seafood specialties.

Traditional Edomae sushi with seasonal Japanese seafood at a 300-year-old cypress counter.

Chef's table experience with contemporary Japanese cuisine incorporating Western influences.

Chef Takuya Yamashita employs French techniques with Japanese ingredients in a converted convent.

Chef Nicolas Tam's intimate pan-Asian tasting menu with French techniques and Japanese ingredients.