Orchard Scotts Residences

The entrance to this intimate restaurant in a refurbished colonial house is flanked by an imposing display of wine bottles, including many interesting Italian vintages. The interior is elegantly furnished with refined contemporary charm. They serve set menus comprising impeccably executed dishes. Signatures include house-made tagliatelle with freshly shaved and intensely aromatic white truffle. Wine list comes with options of Italian labels, natural wine and whisky flyer.

The silky smooth and tactile counter was fashioned from a 300-year-old cypress and the wooden ornaments on the wall were handmade by a famous carpenter in Nara. Traditional Edomae sushi is made with seasonal seafood and vegetables from Japan. Only the best rice, marinated with red or white vinegar, makes it to the counter. Even the sauces are shipped from their flagship store in Japan to maintain consistency. The omakase menu is recommended.

Further to a recent refurbishment, the interior still exudes luxury and elegance, but in an updated, understated manner. The head chef, who honed his craft at the Tokyo branch for over 12 years, champions a refined take on Chūka Sichuan cooking. Try his signature mapo tofu, or the stir-fried Hokkaido Mangalica pork – packed with bold flavours, it is also bursting with umami, thanks to the fatty pork belly and a blend of fermented bean sauces.

The chef hails from Osaka and honed his skills in some of Tokyo’s top kitchens. In his 6- or 8-course omakase menu, he revisits his Japanese roots with classic French techniques. Exquisite dishes made with quality seasonal Japanese produce taste light, sophisticated and subtle. With only 16 seats at the pine wood counter overlooking the open kitchen, reservations are recommended. The immaculate service further adds to the experience.

A picture window in this elegantly furnished room gives diners a front-row view of the kitchen team in action. The tasting menu served at dinner features multiple courses that showcase top-notch produce from Japan and France, such as Miyazaki Wagyu and Bresse pigeon, deftly crafted with European techniques. There is also a plant-based menu for vegans. With thousands of labels from Burgundy, the wine list is worth perusing.

Fish porridge and fried fish bee hoon. The porridge is sweet with abundant fish fillets.

The owner has 50+ years-experience serving sweet and savoury carrot cakes. Fried oysters and oyster omelettes are also worth a try.