10 Siloso Beach Walk, Tel: 6376 2662
Operating Hours: 11am – 9pm (Sun – Thu) 11am – 10pm (Fri & Sat) 

On Siloso Beach you find what is probably the only pizzeria in the world with its own trapeze. Apart from this, the other attraction here, naturally, is their pizza, prepared a la minute in a wood-fired oven. I went for the Siciliana, a generously sized pizza, laden with Italian sausages, capsicums and black olives and served piping hot and crisp from the oven. Also satisfying was the Trapizza linguine in a tomato-based seafood sauce flavoured with garlic, basil and saffron. While the food is enjoyable for a casual meal, service staff, though eager, are generally young and under-trained. Hiccups aside, if you are in the area and looking for a place to refuel, Trapizza is worth a visit. WINE: A limited selection.

The Sentosa Resort & Spa, 2 Bukit Manis Road, Sentosa Tel: 6371 1425 / 6275 0331
Operating Hours: Dinner: 6.30pm – Midnight

For a classic night of oysters and romance, head to The Cliff on Sentosa island resort – possibly Singapore’s most beautiful restaurant. Commanding a terrific sea view over the winking harbour lights and crashing waves, The Cliff hooked me right from the minute I stepped into its uber chi chi designer dining room. And with the menu featuring at least 10 types of oysters, we knew that we were going to be in the mood for love tonight. We started with a dozen of the briny bivalves, and watched with perverse satisfaction as their edges cringed when we squeezed on lemon juice. Starters followed: of a delicious al dente black lentil salad scented with truffle – and of a velvety veloute of asparagus spiked with a piquant, slightly sour quenelle of goat’s cheese which set off the creaminess of the asparagus beautifully. Seafood is The Cliff’s forte, and they have an excellent white and bubbly-heavy wine list, by the glass and bottle, to match with it perfectly: me and the date went bubbly all the way. A terrific entrée of black cod – crispy skinned and melting as only black cod can – served on a pool of lemongrass and coconut enriched walnut and cauliflower puree, was an impressively competent blend of fusion flavours. The ocean trout with watercress and artichoke looked good, but my date went instead for the quirky dish of sea bream paired with green apple and bathed in a tomato and ginger tea – edible, but too much novelty value for me.