Penta 酒店

An alumnus of prestigious establishments in France, the U.S. and Singapore, Chef Kevin Wong opened Seroja in 2022 to pledge his love to the Malay Archipelago. His seafood-focused tasting menus pay tribute to Malaysian culinary traditions with a generous use of local produce, spices and techniques. The plating is meticulous and artful and the flavours subtle and finely balanced. Ask about the food and wine or non-alcoholic beverage pairing.

‘Muthu’ means pearl in Tamil, which befits this gem (with another branche) serving traditional dishes from both the Southern and Northern regions of India. Originally called Muthu Makkan, the owner expanded and renamed the restaurant in 1982. The signature fish head, South Indian-style, uses a secret blend of spices. Swimmer crabs, masala prawns, lamb rack and tandoori chicken are also big hits among diners. Ask about the monthly specials.

Embodying the essence of fine dining, this romantic restaurant has it all – wonderful food, service and ambiance, and spectacular views. Chef Westaway makes good use of top-notch British produce and inspirations to turn out modern culinary creations that never fail to impress. A British classic, fish & chips, gets a posh makeover with sour cream, lemon zest and caviar. Even the alcohol-free gin and tonic palate cleanser is impeccably crafted.

Pork cuts and offal like belly, trotter, intestines and skin are cooked in a soy-based marinade with spices. The depth and rich flavours of the meat are the perfect accompaniment to the kway chap ribbon noodles.

You can specify the level of spiciness of your food at this three-storey restaurant in Little India, though many come for the Chilli Challenge on full moon nights simply to push their limit. But spiciness isn’t all that this chef has to offer – in fact, he balances it with sweet, sour, salty, bitter and astringent flavours. Choose between table seating downstairs and floor seating upstairs. Parties of two have a number of set menus to choose from.

The space is simple yet elegant, befitting the hotel that houses it. There is a 10-seat counter made from a 200-year-old cypress tree from Nara, Japan, plus a private room. Chef-owner Sakuta works closely with the all-Japanese kitchen team, creating a season-driven omakase menu based exclusively on Japanese fish. Even the rice is a blend of two Japanese cultivars in a precise ratio for the perfect texture. Every item is prepared with utmost care.

The experienced tandoor master knows his clay oven inside out. His fluffy, crispy naans have a loyal following. His grilled-to-order seekh kebab and chicken tikka masala are also exceptional and come in generous portions.