樟宜村酒店

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.

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.

Noodles are cooked-to-order with nicely layered flavours and textures in every bite. Crispy dried plaice, fluffy cracklings, and tender pork liver are all meticulously prepared. Expect to queue any time of the day.

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.

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.

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.

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.