Fine dining in Singapore: Best restaurants for gourmet lunches, extravagant multi-course dinners, award-winning cocktails, amazing desserts and more
As a nation that openly declares its love for food with such gusto, we decided to suss out the best fine ding restaurants on the sunny island to help you plan your next dinner date
From hawker fare that is both sinfully delicious and affordable for the masses, to the most decadent menus that serve up the finest in gastronomy, Singapore has it all. We aren’t known as one of the world’s best food capitals for no reason. Sourcing for the best restaurants might as well be our national past time since it seems to be a passion that never dies — so fervent is our love for food that the Singapore Michelin Guide was a hot topic for weeks with several camps chiming in to have their say. As part of that group of food lovers who never tire of the eclectic mix of cuisines that can be found on the island, we decided to compile our list of our favourite restaurants that hit all the right notes for a luxurious meal. Prepare to feast at these fine dining restaurants in Singapore.
Located at CHIJMES, this is the brainchild of Australian-born chef Sam Aisbett. Apart from the cosy interior that will have you falling in love with the space, Whitegrass also happens to be a perfect example of how Singapore is a melting pot of cuisines. With an ever changing menu that uses and is inspired by produce that is sourced from Australia, Europe or grown locally, the establishment presents us with what it describes as a contemporary Australian fine dining experience.
Our personal favourite is a dish that features a lightly marinated yellowtail amberjack that is complemented with green apple dashi, horseradish cream, pickled choko, young herbs and frozen wasabi. It happens to be a part of the lunch menu and is an interesting mix of flavours on one plate. For dinner, guests can dig into a delicious piece of grass fed beef from the Scottish Highlands that is cooked over white charcoal and teamed up with 20 year aged Japanese soy, black salsify and fermented mushroom.
Whitegrass, #01-26/27 Chijmes, 30 Victoria St, Singapore 187996
Adrift by David Myers
Spanning 4,000 square feet, the restaurant features custom made furniture that covers the 160-seater eatery that holds David Myers first foray into Singapore. He may hail from Boston, Massachusetts but the chef brings more than just his American roots to the plates he serves up at Marina Bay Sands. Gathering inspiration from his travels around the world, the award-winning chef has crafted up a menu that would send you a journey to the East and West with each bite.
On the menu, is a selection of seafood, meat and vegetables that are combined to give your taste buds a trip like no other. Take, for example, the Beef Tartare that has a Korean influence thanks to the sesame and miso egg yolk. An interesting combination that balances the Asian flavours in a starter, it is just one of many dishes that reflects the journey that the chef and restaurant have been on over the years. Another dish that we recommend is the Maine Lobster Dumpling. Served with chrysanthemum and mushroom sauce, this is a perfect take way to blend different cultures on a plate.
Adrift by David Myers, 10 Bayfront Avenue, Hotel Lobby Tower 2, Marina Bay Sands, 018956
The Kitchen at Bacchanalia
If you love watching your meal go from stove to plate, then this is one fine dining establishment that will please you. Helmed by head chef Luke Armstrong, the open-concept kitchen is the first thing that greets you as you walk through the door. Located along Hong Kong Street, the restaurant gives you an unrestricted view of the cohesive team as they prep the simple yet tastefully plated dishes. Using a combination of metal, blonde wood, diners are seated in well-lit areas that help the communal dining concept and reworked classic dishes shine.
With simple names to describe each dish, the fuss-free menu is an example of how to use simple ingredients such a hen’s egg, truffle buerre noisette, lemon and Tokyo turnips to craft something full of flavour. Another wonderful dish on the menu bears a nondescript name of ‘Beef’ but is certainly anything but. Using grass-fed beef fillet, tomato hearts and butter as well as keluak and walnut velouté. Those with a sweet tooth will fall in love with the Roasted Martin Sec Pear that is served for dessert. Consisting of Cassis Bavarois, aged balsamic with Assam tea ice cream, it marks the end of the meal perfectly.
The Kitchen at Bacchanalia, 39 Hongkong St, Singapore 059678
Waku Ghin by Tetsuya Wakuda
This restaurant takes its name from two Japanese words — “Waku” that translates to “arise” while “Ghin” means silver which also happens to be chef Tetsuya’s favourite colour. With the signature shade used in abundance for the interior, the 8,000 square foot space is separated into three areas. The first is the main dining room that gives you a view of the Singapore skyline, where guests are able to enjoy a selection of desserts and coffee.
The second area is a private cocoon room where a chef serves only the finest produce of the season. At the intimate bar, which is the third area within the restaurant, guests can enjoy over 85 different handcrafted cocktails alongside its impressive selection of Japanese traditional rice wine. Known as one of the most expensive restaurants in Singapore, the restaurant offers dishes such as Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar.
Waku Ghin, 2 Bayfront Avenue, #02-02, Level 2 Dining, Marina Bay Sands, 018972
Located on the 70th floor of Swissôtel The Stamford, the 40-seater restaurant offers guests a chance to enjoy modern French fare. Led by the Chef de Cuisine Kirk Westaway, this restaurant is one that has garnered numerous awards and it is easy to see why. For those looking to enjoy a memorable meal above the city, the restaurant also has an elegant private dining room that can be used for events. Boasting a Murano crystal and silver free-form chandelier that stretches the length of the ceiling, one can be assured that a meal here is nothing short of luxurious.
For lunch, the menu is one that is simple yet satisfying to say the least. From a Guinea Fowl that is served with potato fondant and line caught snapper that is combined with kabocha and pumpkin, the chef and his team have recreated classic French dishes to be enjoyed. Come dinnertime, the restaurant offers Alaskan King Crab that is complemented by Oscietra Caviar and Dashi. What more can you ask for?
Jaan, 2 Stamford Road, Level 70, Equinox Complex, Swissôtel The Stamford, 178882
L’Atelier de Joel Robuchon
The restaurant located at Resorts World Sentosa is more than just a fine dining restaurant. It marks the comeback of the renowned chef known as Joël Robuchon who had previously announced his retirement. Decked out in black and red, the décor was conceived by internationally acclaimed designer Pierre-Yves Rochon. By separating the diners and the chefs using a counter, guests can watch each dish as it is prepared much like in an artist’s studio.
Under the restaurant’s Discovery Menu, guests can sample items such as L’amuse-bouche that serves as an entree. Featuring Imperial caviar and sea urchin, tender jelly of dashi topped with broccoli cream, the dish is a luxurious way to start a meal. One of the following courses is La Saint Jacques which consists of pan-seared scallops with kumquat puree and salad of yellow endive. Ending the meal is Le parfum des Iles that is made of smooth passion fruit, amber rum granite and light coconut foam.
L’Atelier de Joel Robuchon, 26 Sentosa Gateway, Hotel Michael, #01-101, 102 & 103, 098138
Named after his grandmother, the restaurant owned by Chef Julien Royer is one that garnered national attention when it first opened its doors. Located at the National Gallery Singapore, it features a soft colour palette and décor give the restaurant an air of sophistication. Also featuring an open concept kitchen, which is part of the design by Sacha Leong of Universal Design Studio, diners can enjoy watching the chefs at work thanks to a glass-enclosed kitchen.
Hailing from France, it is no surprise that he serves up beautiful plates of the food that blend modern flavours with European cuisine. Boasting only the best produce, the dishes reflect the chef’s signature touch without overcomplicating the flavour. Paired with some of the finest wines, the restaurant is one that many keep going back to time after time.
Odette, 1 Saint Andrew’s Road, #01-04, National Gallery, National Gallery Singapore, 178957
This restaurant by the talented André Chiang is housed in a three-story building that is dear to Singapore’s history. Today, the Bukit Pasoh road heritage shop house seats 30 guests as they are surrounded by delicate furniture and cutlery. The lucky few can savour the culinary skills that Chiang had picked up in his time working with some of the most talented chefs in France. Putting into practice Octaphilosophy, he serves eight dishes that challenge the sense with various flavours and sensations.
Restaurant André, 41 Bukit Pasoh Rd, Singapore 089855
Founded over two decades ago, this is one culinary institution that consistently presents dishes that are delicious and beautiful. Spread out over two floors, the interior has high ceilings, velvet walls and delicate chandeliers that reflect the grandeur that the owners were aiming for.
On the menu, Executive Chef Sebastian has included dishes that boast some of the finest ingredients that France has to offer. For lunch, guests can enjoy cold angel hair pasta with kombu, caviar and truffle along with aveyron lamb that is cooked in a veil of spinach that is served with green asparagus. For dinner, diners can choose between three different menus but we recommend sampling the Lagoustine fro loctudy with courgette that is served with an emulsion of extra virgin olive oil.
Les Amis, 1 Scotts Road, #01-16 Shaw Centre, Shaw Centre, 228208
Presenting Singapore with modern French cuisine is chef Gunther Hubrechsen. Calling the 2,000 square foot space at Purvis Street its home, the décor and food are simple but elegant. With a focus on the food, the chef allows each dish to speak for itself. Apart from the 25 seats, the restaurant also has two private rooms that have their own private entrances. While the décor is captivating, one cannot deny that the chef is the real star here.
His talent lies in combining unusual flavours while reinterpreting classic French dishes with ease. Take for instance the Carpaccio of Wagyu Beef “tartare” that comes with crispy potato or even the crispy Suckling pig with Kriek Beer Sauce. Impressive is just one of the many ways to describe the menu. To cap off the meal, the chef offers his signature desserts such as Fine apple tart “à la Dragées” that is served with Havana rum raisin ice cream.
Gunther’s, 36 Purvis Street #01-03, 188613