竞技场电子竞技酒店 @ 乌节

Further to a recent refurbishment, the interior still exudes luxury and elegance, but in an updated, understated manner. The head chef, who honed his craft at the Tokyo branch for over 12 years, champions a refined take on Chūka Sichuan cooking. Try his signature mapo tofu, or the stir-fried Hokkaido Mangalica pork – packed with bold flavours, it is also bursting with umami, thanks to the fatty pork belly and a blend of fermented bean sauces.

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.

Sporting a brand-new image, Lerouy moved to this new address in 2024. Head to the cute little bar for a pre- or post-meal drink. The main dining area overlooks the open kitchen for a chef’s table-like vibe. As always, the food is served omakase style – choose the number of courses and tell the servers about your allergies and dislikes. The kitchen excels in unexpected food and flavour combinations that never fail to pleasantly surprise.

The silky smooth and tactile counter was fashioned from a 300-year-old cypress and the wooden ornaments on the wall were handmade by a famous carpenter in Nara. Traditional Edomae sushi is made with seasonal seafood and vegetables from Japan. Only the best rice, marinated with red or white vinegar, makes it to the counter. Even the sauces are shipped from their flagship store in Japan to maintain consistency. The omakase menu is recommended.

The entrance to this intimate restaurant in a refurbished colonial house is flanked by an imposing display of wine bottles, including many interesting Italian vintages. The interior is elegantly furnished with refined contemporary charm. They serve set menus comprising impeccably executed dishes. Signatures include house-made tagliatelle with freshly shaved and intensely aromatic white truffle. Wine list comes with options of Italian labels, natural wine and whisky flyer.

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.