新加坡萨默塞特明古连服务公寓

Where better to find a priceless jewel of the Singapore dining scene than in The National Gallery? Chef Julien Royer and his highly accomplished kitchen make wonderful use of luxury ingredients of unimpeachable quality. Creative combinations, impeccable techniques and exquisite plating result in dishes that are as elegant as they are memorable. The understated and graceful room, overseen by a highly polished service team, provides the perfect backdrop.

Unlike other branches in the group, this one has a European décor echoing the colonial style of the building that hosts it. That said, the menu remains the same as the others. Apart from the main menu, make sure you check out the chef’s selection menu. Double-boiled soups, flavourful and hearty, are unmissable. Deep-fried spare ribs marinated with shrimp paste are crispy and loaded with umami.

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.

Chef Sun Kim hails from Korea's Busan and his refined modern cooking combines Korean traditions and bold flavours with minimalist plating. The single tasting menu is dominated by seafood and vegetables, as seen in steamed Jeju abalone with gochujang seaweed risotto – the tender mollusc, creamy rice and crunchy lily bulbs feature contrasting textures. In addition to wine pairing, the non-alcoholic Korean drink flight is also worth trying.

Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques. Signature dishes such as Chettinad chicken roti or Brittany lobster in curry beurre blanc pack a ton of oomph, while maintaining a fine balance with mindful touches. A vegetarian version is available but needs pre-ordering. The wine list covers 600+ labels; ask about wine, sake and non-alcoholic drink pairings.

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.

Hailing from Nagoya, the Japanese head chef champions a refined, elegant approach to sushi. The menus emphasise freshness and star white fish alongside other luxury seasonal produce. Ingredients are shipped from Japan four times a week and sushi rice from Yamagata and Ishikawa prefectures is mixed in a specific ratio to the best effect. Sushi is served with two sauces to accentuate the umami of the fish. The extensive sake list offers pairing options by the glass.