唐人街银河舱

(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.

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.

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.

Housed in Jinricksha Station, a former rickshaw depot circa 1903, Born boasts a modern dining room adorned by glowing double arches, high glass ceiling and an ethereal paper sculpture. Chef Tan cooks up a 9-course tasting menu inspired by the circle of life and his personal journey, melding French gastronomy with Chinese cooking. Dishes are creative and crafted with globally sourced ingredients, delivering contrasts in textures and flavours.

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.

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.