Singaporeans love food! And nothing illustrates this more than their devotion to eating local delights such as char kway teow, chile crab, rojak or ice kacang.
Odette Restaurant provides an extraordinary dining experience, combining French culinary techniques and Asian ingredients in their cuisine for an unforgettable dining experience that will make your visit to Singapore all the more special.
Tippling Club
Tippling Club is one of Singapore’s premier dining experiences. Chef-owner Ryan Clift and his team have pioneered an ingenious style of food and cocktails that has garnered them worldwide renown and numerous local accolades.
Originaly situated on Dempsey Hill, the restaurant has since relocated to Tanjong Pagar where they now occupy three shophouse units with more convenient accessibility. Their new iteration features both bar and dining areas to cater to discerning clientele looking for polished mixology as well as elevated bar snacks menu.
Tippling Club’s cocktail menu is a testament to their team’s creativity and imagination, featuring drinks like Super Car (using petrol), Beauty (with makeup and perfume), Penicillin (made of paper), among many others. Their approach to cocktail making transcends mere execution – it becomes an art form.
Peach Blossoms
Peach blossoms are more than just beautiful flowers; they symbolize happiness and love in art, literature, celebrations and rituals, culinary use as well as medical applications. The petals have also been utilized in culinary and medicinal practices.
Peach Blossoms at Parkroyal Collection Marina Bay hotel is an innovative contemporary Chinese restaurant led by Executive Chef Edward Chong, known for his contemporary takes on classic dishes. He doesn’t shy away from challenging expectations with innovative flairs on old classics.
The menu offers both sophisticated set menus for lunch and dinner as well as a la carte offerings. Try the Four Combination Platter to gain a glimpse into its culinary mastery!
RVLT
Any time you tell someone that you are going to Singapore, they will invariably ask where you plan on eating. From hawker centres to Michelin-star restaurants, Singapore provides plenty of places for satisfying cravings for laksa, Peranakan sweets, or chili crab.
RVLT (rhymes with “latte”), one of Singapore’s pioneers of natural wine movement, opened their grungy space on Carpenter Street less than three years ago and has quickly garnered a following thanks to their expertly selected wine selections. Co-owners Alvin Gho and Ian Lim remain true to their original philosophy by encouraging exploration without judgement – also offering seasonal menu changes!
Jaan
Jaan restaurant sits atop Swissotel Stamford on the 70th floor and provides one of the best views in Singapore. Initially a French restaurant, in 2015 Devon-born Chef de Cuisine Kirk Westaway gave Jaan an update by featuring reinvented British cuisine under his chef de cuisineship.
Westaway’s menu focuses on two core principles – honouring ingredient integrity and creating emotions through food. Take his bread and butter served with lemon thyme – it pays homage to childhood spent gathering herb for family meals!
Book a table at JAAN By Kirk Westaway and experience their delicious cuisine for yourself! Take a look at their full menu here.
Capasso
Telok Ayer’s Capasso stands out in our city with its no-fuss casual dining concept and subtle, tasteful elegance mixed with quirky modern art elements. The restaurant design creates an ambience of tasteful elegance paired with quirky modern art elements for an experience unlike any other Italian eatery in our city.
This laidback approach extends to the menu as well. Take Ravioli ($34), for instance; its vibrant array of textures surround tender duck leg confit and four-cheese confit are safe yet well executed, but lack the magic touch necessary for creating lasting impression.
Iru Den
Iru Den is an intimate restaurant located within an elegant black and white colonial house on Scotts Road. Helmed by Singaporean Chef-Owner Javier Low, this omakase fine dining establishment offers contemporary Taiwanese cuisine created using Japanese and European culinary approaches.
Low’s visit to Taiwan in 2023 inspired him to appreciate its abundant produce. Together with his brother, Low established an import company dedicated to importing high quality Taiwanese seafood, fruits, and vegetables into his restaurant.
Low’s menu showcases his global perspective, having begun his culinary journey at Iggy’s at age 17 before moving on to Kyoto for training with Michelin-star Cenci. His approach fuses tradition and innovation, reflecting his reverence for Taiwanese culture and ingredients.
Meta Restaurant
Meta Restaurant stands out as an oasis for French food with an Asian influence, drawing crowds daily on Keong Saik Road with its five and seven course tasting menus.
At Meta – which stands for Change, Alteration or Alteration – founded by Chef Sun Kim, bold Korean French fusion dishes are served. As former sous chef at Tetsuya Wakuda, Kim showcases his culinary mastery through an array of modern techniques and ingredients such as hand-dived abalone.
This restaurant’s careful balance between East and West cuisine was recognized when they earned their first Michelin star in 2017. Furthermore, American Express named them one of Asia’s One to Watch list in 2021.
Club Rangoon
Club Rangoon, Singapore’s inaugural contemporary Burmese restaurant, can be found in Duxton enclave. Its menu reflects founder Nelson Htoo’s family recipes – classic Yangon dishes that combine authenticity with contemporary flair.
Must-try dishes at this event include mohinga ($13), which offers fine rice noodles in a lightly spiced catfish broth with tender pearl onions, banana stems and grilled catfish fillet. Laphet thoke ($17) also stands out with its unique combination of ngapi-yay toh-zayar flavouring combined with crunchy broad beans and garlic chips for an unforgettable taste sensation.
As for drinks, Thai Chef Charrinn “Noom” Singdaechakarn and her team opt for fermentation and funk with drinks such as the Laphet Martini featuring fermented tea cordial for umami flavor or an alternative take on the Negroni which incorporates peanut oil-washed gin with coriander-infused Campari.
