新加坡奥克伍德莱佛士坊酒店

In addition to naming his venture after the Tim Winton book, Sri Lankan chef Rishi Naleendra pays homage to Australia where he honed his skills. His food embodies balance and harmony, making the best use of top-quality ingredients and well thought-out flavours. Highlights include Sri Lankan curry with blue marron and coconut broth, and Murray cod with fermented bell pepper and almonds. The savvy front-of-house team delivers slick service and the perfect vibe.

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.

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.

Championing a concept of “crossroads” cooking, the chef explores how cultures, ingredients, and geographical locations intersect with a menu that unfolds like a narrative. Motifs such as vanilla and turmeric are repeated throughout and lighter flavours build up to a tour-de-force climax. The marble table and conjoining chef’s counter are the preferred front row seats to interact with and watch the chefs work.

The bright room is furnished in a cream and birch colour scheme, imparting calmness and warmth. The Korean chef Louis Han named his restaurant Nae:um, meaning a fragrance that evokes memories. Food culture and recollections of his home country are at the core of his episodic menu that changes with seasons. Innovative courses are precisely executed and presented in an ethereal, refreshing manner, but have inklings of their Korean roots.

After working in some prestigious kitchens, Chef Nicolas Tam makes his debut with this intimate, understated and well-run restaurant. His solid French techniques come through in his pan-Asian tasting menu featuring mostly Japanese ingredients, sporting refinement, precision and balance. Served and introduced by the chefs themselves, the courses flow seamlessly and build upon each other. Counter seats overlooking the kitchen are the ones to go for.

(The restaurant is temporarily closed.) The celebrity chef of Frantzén fame has opened his third Asian venture in this shophouse. Diners are offered an aperitif and amuse-bouche on the first floor, before the eight-course neo-Nordic, seafood-slanted tasting menu with Japanese influences unfolds on the second floor. The onion course is a tour de force whose flavours are intensified by contrasting textures and temperatures. The non-alcoholic drink pairing sees eccentric combos that nonetheless work.