新加坡君乐皇府酒店

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.

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.

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 modern French cuisine with Asian overtones is not to be outdone by the unobstructed views of Marina Bay, smart decor and discreet service. The chef team knows the Asian F&B market inside out and the single tasting menu showcases premium seafood from all over the world, especially Japan. Natural flavours are accentuated in mindful preparations underpinned by solid skills. Closed on some public holidays, so call ahead to check.

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.

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 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.