路易斯凯恩服务公寓 - 哈弗洛克

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 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.

Haute cuisine is increasingly about the chef embracing creative freedom and dictating the whole experience. At the longstanding, singularly sophisticated and world-renowned Les Amis, the choice is yours. The prix-fixe menus present a wide range of modern French classics with occasional Asian twists, in which simple ingredient combinations and seasoning highlight the natural flavours. Consider booking the chef's table for an intimate experience.

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 soup has a rich prawn flavour. Fresh prawns, chili and pork rinds combine to make a great bowl of noodles.

Kway teow noodles are fried to order and topped with fish cake and cockles. The wok hei impresses with its robust flavours and a hint of spiciness, while the cockles impart extra umami. The wait can be long, but is well worth it.

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.