Street: No. 2 Keppel Bay Vista, G/F Marina at Keppel Bay, Singapore 098382 T: +65 6776 0777

The latest chichi dining outlet backed by world renowned Australian chef Tony Bilson and nestled snugly on Singapore’s very own private island. Prive boasts not only a big name chef but an 88-seat fine dining restaurant, a 50 seat bakery café and a 150 seat outdoor Gastrobar by the water. Just the name Prive alone sounds impressive but wait till you set foot on the bay area where you’ll feel completely away from the concrete dreariness of the city, a feeling that enthralls you as you drift dreamily amongst million dollar homes, pleasure-crafts, palm trees and a picturesque scenery. A true culinary experience awaits you… get your reservations early, rumor has it that Prive has been fully booked weeks on end.

www.prive.com.sg

Click here for maps and user reviews of Prive

Chip Bee Gardens, Blk 44, Jalan Merah Saga, Holland Village, Tel: 6475 9069  

The wine list in Michelangelo is renowned for its wide selection. As wine aficionados, we opened a bottle of 2001 Freestone, Merlot to go along with the food. Easy on the palate, the lush Merlot complemented all our dishes. The entrees arrived shortly. To my delight, the portion was generous. The ingredients used were authentic and fresh, just like what the local Italians would use. Thick chunks of creamy mozzerella cheese were divine when married with juicy sweet tomatoes and thinly shredded basil. The bed of lettuce was crisp and deeply flavored by pesto oil. This dish of Insalata Caprese was what I would call a taste of rustic Italy.

The plump jewels of mussels were not as authentically Italian as the Insalata, but equally delicious and fresh. Jean wanted them cooked in cream spring onion and garlic. We agreed that was a brilliant choice on “hind-taste” because the creamy, savory sauce infused with garlic and spring onion went impeccably well with the sweetness of the mussels yet not concealing their natural flavors.

By then, we could not wait for the main courses to be served. The first scent that greeted us when the Penne Vodka arrived was a mellow blend of buttery alcohol with a hint of onions that were caramelized. The penne were coated evenly with a salmon-hue sauce. It was quite interesting because I was curious as to how the rose sauce would taste. Upon the first bite, I found out there was a delicate mix of butter and tomato as the base for the sauce. Surprisingly, the part-creamy, part-citrus sauce was not too sour, nor too heavy with creaminess. It went well with silvers of freshly shaven parmesan, which I could not get enough of. This was a simple dish with complex flavors beyond my expectations at first glance.

The hearty slab of char-grilled rib eye steak won me over. It had a smokey crust that enveloped a moist, medium-done interior, as Jean wanted. Eaten on its own, without any sauce, would be good enough. But coupled it with the creamy black pepper sauce, we were in steak-heaven! The marble of fats in the fillet added more flavor to the sauce when eaten together. That also kept the meat tender thus retaining a natural beefy-sweetness.

Desserts are always essential in concluding an evening of delicious gastronomic venture. As we finished up every last morsel of our dinner, we decided there was still room for some dolci. Lacking in imagination, we decided to stick to the house Tiramisu. Turned out that was slightly disappointing because I was hoping for a stronger accent of liqueur and coffee, but that came out a mere saccharine-laden moist cake with mascarpone. It could do better.

As the evening wound to an end, I had to say, dining at Michelangelo’s had been more than just the enjoyment of good food. It was an indulging experience from the first moment you entered the restaurant. Great service, intimate ambience, I almost found myself in a little Italian town. Be it for a date, or just getting together with loved ones and family, this is the place to be. So I was proven wrong. Michelangelo’s does live up to its stellar reputation as one of the finest here in Singapore and I am now a convert.

http://www.michelangelos.com.sg/

Heres a list of the Best Hotel Buffet Restaurants in Singapore, there are many more out there but these are what we’ve dug heartily into, to the delight of our tummy and at the expense of our ever expanding waistline. Onward march!

• The Line
• Town Restaurant
• Oscar’s
• Equinox The Restaurant (1)
• The Greenhouse Restaurant (1)
• MELT‑ The World Cafe
• Olive Tree Restaurant
• One-Ninety @ Four Seasons, Singapore
• Rose Veranda @ Shangri-la
• The Dining Room
• Element @ Amara Hotel
• Terrace @ Rasa Sentosa
• Silver Shell Cafe
• ST GREGORY BRASSERIE
• Plaza Brasserie
• The Square @ Furama
• The Square @ Novotel Clarke Quay, Singapore
• The Terrace @ Sentosa
• Top 5 Sunday Champagne Brunch, Buffets in Singapore (1)
• Vibe, Restaurant at Claymore
• Cafe Georges
• CAFEBIZ
• Ellenborough Market Cafe

#02-02 Blk C, Clarke Quay. River Valley Road. Singapore. 63056717

“More liberal than a lounge and yet more quaint than a club, Barfly by Buddha Bar is a visually seductive restaurant/bar where the sophistication of the atmosphere is matched only by the unique influences of an exotic menu.

With a cuisine inspired with bold flavours of Asia, Mediterranean essences and worldly infusions, Barfly’s winning formula lies in being an uber-chic nightspot that fuses traditional Asian charm and modern western Zen together in one magnificent blend. Together with its killer combo of eclectic décor, top-notch cuisine and intoxicating music, this haven for nightlife gurus and food aficionados alike is set to bring every aspect of the dining and chill-out experience to a new level. ”

#01-02 National Museum, 93 Stamford Road, Singapore 178897
Tel: 6336-8770

Novus is an example of a splendidly stylish restaurant. Set amidst the grandeur of Singapore’s very own national museum, Novus boasts private dining areas, a 14 foot bar and an adjoining outdoor courtyard. Diners can enjoy pre and post dinner drinks to accompany the fine culinary excellence they can expect, in an ambience best described as classy. www.novus.sg

#01-07 One Fullerton, 1 Fullerton Road, Singapore. Tel: 6536 3080
Operating Hours: Lunch: Noon – 3pm (closed weekends and PH) Dinner: 6pm – 11 pm

This place has marvellous aesthetics: the food is colourful, elegant and beautiful, the view across the bay is stunning, and the timber accented interior is bright, airy and refined. Expect classic Japanese cuisine, with mercifully few ‘fusions’. The gindara yuan-yaki – sablefish drizzled with lemon soy sauce – was simple and tasty, but the various maki rolls were more hit and miss: the ume shiso maki (salted plum and perilla roll) was terrific, while in the special Haru roll (prawn tempura inside and grilled eel on the outside) just didn’t work. Much, much better was the ishiyaki steak: slices of beef tenderloin (your choice of regular or Kobe beef) that you cook yourself on a hot stone to your own preferred degree of doneness – fun and delicious. And the signature Haru dessert more than made up for their crumby maki roll – sweet red beans, chewy tapioca, glorious fresh fruits and vanilla ice cream, all served in a beautiful ice bowl decorated with flowers.

Wine: While the wine selection is limited, the cocktail sake choices are extensive and interesting.

#01-05 Park Hotel, 270 Orchard Road, Singapore. Tel: 6737 1160
Operating Hours: Lunch: Noon – 3pm Dinner: 6.30pm – 11 pm

A name synonymous with beautifully fresh sushi and sashimi, Tatsuya has been the choice destination for local Japanese cuisine devotees since its opening. Helmed by chef and owner Ronnie Chia, the cosy restaurant boasts excellent, helpful service; restrained, beautiful décor; and some very exclusive ingredients – including fugu and Hokkaido King Crab. Truly passionate about the cuisine, Chia ensures that his restaurant consistently features a good spectrum of the season’s best, direct from Japan. We went for a delicious yuba (beancurd skin) and tuna salad, some crispy-soft deep fried baby trout, seared swordfish sashimi – taut and unblemished, and accompanied by just a light ponzu sauce -, and a grilled needlefish. The freshness really shined through in each dish – the tuna and swordfish in particular had that distinctive firmness of a pre-rigor mortis piece of fish – as did the sea urchin, although this was no great surprise as it was served straight out of its shell, and tasted like mussel-y pats of butter. A dish of sweet potato with crabmeat and shark’s fin was thick, generous and flavoursome, but not really for me in a Japanese restaurant. Besides, my endangered fish quota for the night was just about to be exceeded by the southern bluefin tuna toro sashimi(about $600 a kg) – my not-so-secret vice. There really is no other food in the world that does what toro does to me: for me it’s the perfect food – it has an unctuous, velvety texture and rich, deep, meat-y flavour. Just wonderful. If you get stuck (and don’t have deep enough pockets for the toro), then the staff are attentive, patient and brilliant at recommendations: just let them know your budget and leave the rest up to them.

Wine: If you must have wine then bring your own: sake is the order of the day here.

Lobby Level, Shangri-La Hotel, 22 Orange Grove Road, Singapore. Tel: 6213 4571
Operating Hours: Lunch: Noon – 2.30pm Dinner: 6.30pm – 10.30pm

One of the premier fine dining Japanese restaurants in town, Nadaman lives up to its established reputation as the top choice for businessmen and ladies of leisure seeking an extravagant Japanese meal. Elegantly furnished, the interior of Nadaman oozes quiet luxury: a place where you can be assured of a private meal with excellent and discreet service. Food-wise the top pick is undoubtedly the kaiseki set menu. Comprising seven courses that change with the seasons – appetiser, soup, sashimi, simmered dish, grilled dish, noodles and dessert – all bite sized and beautifully presented, this is for those seeking serious luxury. This time, however, I thought I would try some dishes from the a la carte menu: a delicious halved sea bream head simmered in sweet soy sauce was outstanding – gelatinous, sticky and delicious; some tempura seafood and vegetables was also brilliant – incredibly spiky, fragile and light; and the chawan mushi was just perfect – silky smooth and packed with top ingredients. For something more substantial, I recommend the classic shabu shabu, which comprises finely-sliced beef and seasonal vegetables which you can cook yourself in a pork and kombu broth – the best way, I think, to really appreciate top-quality beef. Or the sukiyaki set of sliced beef and vegetables – similar to the shabu shabu, but sweeter, richer, and perhaps a touch less intimidating. Whatever it is that you order, take it from me – this is one of the best and most authentically Japanese meals you can get in Singapore.

WINE: An extensive selection of Old and New World favourites. However, for a more authentic experience, I recommend asking the sommelier to choose a good sakefor you.

#01 -02 Red Dot Traffic Building,28 Maxwell Road, Tel: 6327 4177
Operating Hours: Lunch: Noon – 2.30pm (Mon – Fri) Dinner: 6.30pm – 10.30pm (Mon – Sat)

Anderson Ho’s new restaurant, Le Papillon has been eagerly anticipated by those in the industry, but does it live up to the hype?. Well, the other night, I went to see whether or not this chef really knows his ognions. The wine list was simple and selective – 6 stunners by the glass, and a sizeable New World bottle selection. My warm Caesar salad with sauté prawns, cherry tomatoes and croutons was simple but well done, whilst my main of sauté Hokkaido scallops and tiger prawns with seafood bisque and basil oil was beautiful on the plate, and soft, sweet and rich on the mouth. The dessert of Manchego cheese cake with vanilla and thyme flavoured pineapple compote and Pedro Ximenez steeped fig ice cream was where he finally showed some of his legendary imagination, combining unlikely ingredients into something greater than the sum of their parts – a distinctive, elegant, and satisfying dessert.   The menu here changes often, but you can be sure whenever you come that it won’t disappoint, and it at least gives me an excuse to come here over and over again.

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.

Raffles Hotel, 1 Beach Road Tel: 6431 6156 / 6331 1612O
perating Hours: Lunch: Noon – 2pm (Mon – Fri)Dinner: 7pm – 10pm(Mon – Sat)

Here fine French cooking with light, modern twists and faultless, professional service is the order of the day. The duck confit and seared foie gras were perfectly done and given imaginative twists of fresh herbs and citrus to awaken my jaded palate. A dish of lobster medallion in a warm white asparagus salad served with sliced summer truffle was a standout success, the perfect example of indulgent luxury with a light touch, a dish combining the best from the land and sea: these guys certainly know their oignon. For mains, my braised short ribs with fava beans were not only rich and delicious – the bitterness of the fava beans laudably cutting through the sticky, fatty ribs – but surprisingly well presented. Here it’s best to leave everything in the hands of the extremely experienced and knowledgeable staff. Let the sommelier choose the wine (from the impressive cellar, including all the great chateaux, Champagne and New World estates), let the waiting staff choose the food and let the chefs cook it – you’re in safe hands (as long as you’ve got deep pockets). For those of us with less cash to burn, there is a great lunch deal that allows a thriftier sampling of the chef’s exquisite food.

Iggy’s, Regent Hotel

Here’s another great example of that spreading phenomenon, the fixed menu restaurant. Here, let me assure you, you don’t want a menu: choose the degustation and let Chef Dorin Schuster choose for you. And what a wonderful treat you’ll be in for. Freed from the shackles of having to offer ‘choice’, Dorin can choose the very best seasonal produce on the day, which sets him apart from most of the other chefs in town (many of whom seem to feel obliged to serve sea bass every day regardless of how good or bad it is). That said, he is happy to accommodate any special requests which you may have as long as they’re requested in advance. This approach instantly proved its worth with my starter, a ceviche of yellowtail served with yuzu lime zest, which seemed to resonate with clean tones, like ringing crystal glass. A tempura of zucchini flower with shiso emulsion showed off his internationally acclaimed French/Japanese fusion style, as did my vibrant, brilliant main of wagyu beef cheeks in a honeyed Pinot noir sauce. Whilst the technique is predominantly French, the light, uplifting Japanese flavours are what take this food to another level. Confident waiting staff are charming and well-trained, and a short but sweet range of good French bottles and a smattering of New World by the bottle choices are the cherry on the cake of this, my favourite restaurant in Singapore.

Iggy’s, Regent Hotel

Level 3, The Regent Singapore, 1 Cuscaden Road – Tel: 6732 2234
Operating Hours: Lunch: Noon – 2pm (Mon – Fri) Dinner: 7pm – 10pm

Labrador Park, Labrador Villa Road (Carpark A)Tel: 6479 2989
Operating Hours: Lunch: Noon – 3.00pm Dinner: 6pm – 10.30pm

Nestled among the lush foliage of a Labrador park and situated in a hotbed of historical sights – right opposite the Labrador Secret Tunnels and a stones-throw from Admiral Zheng He’s Long Ya Men – there is no more interesting dining location in Singapore than Olive Ristorante. Do not let the out-of-town location deter you: the ambience is unbeatable (apart from, perhaps, Halia at the Singapore Botanic Gardens) for a romantic dining experience. The food is modern European with Mediterranean influences, and the service is both discreet and attentive. My linguine of langoustines was well made, the pasta firm and eggy, and the langoustines (which they were generous with) sweet and subtle. The freshly baked pizzas were thin an crispy as they should be, and the prosciutto and crudités with grilled peppers were highly satisfactory – good marbled prosciutto, crunchy crudités and sweet peppers. Duck confit – with crisp skin and soft, melting inside – upped the cholesterol levels, and this was further compounded by the delicious tiramisu and the unusually refreshing green pear ice cream. Pair that with the comprehensive list of good value New World vintages, and an interesting range of cocktails, and I have all the reasons I need to come back here again and again.

1 Cluny Road, Ginger Garden, Singapore Botanic Gardens

Tel: 6476 6711

Operating Hours: Lunch: Noon – 3pmDinner: 6.30pm – 11 pm Breakfast Buffet: 8am – 11.15am(Weekends & PH)

Nestled in amongst the aromatic ginger plants and lush foliage of the Ginger Garden at the Singapore Botanic Gardens is Halia restaurant, an impossibly romantic, intimate hideaway in the heart of the city. The menu is innovative and delicious and the service is impeccable. Our appetizers were impressive – seared toro (the only food in the world that makes me weep with pleasure) was sliced generously and served with avocado and a balsamic vinegar and sesame seed dressing, while deep fried soft-shell crab is served with a wonderful, punchy wasabi aioli. The foie gras duo is also worth trying: the pate with red wine jelly is of course delicious – it is made out of foie gras after all – but rather ordinary; its seared companion more than made up for it however, paired with caramelized apple segments that neatly cut the rich liver. .The mains were generous and comforting: seafood stew piled high with lobster tails, baby mussels, scallops, squid and pappardelle pasta, all swimming in a spicy, rich tomato bisque; and grilled beef tenderloin, soft and pink with delicate meat juices just pouring out of it. The house special – the Halia infusion, is a wonderful cup of ginger tea with honey and a terrific way to end the meal. .

21 Lewin Terrace, Fort Canning Park
Tel: 6338 8770

Operating Hours: Lunch: Noon – 2.30pm, Dinner: 6.30pm – 10pm (Mon – Sun) Closed on Sun & PH
Situated in the former fire chief’s residence, behind the Central Fire Station, Flutes at the Fort makes an unexpectedly magical dinner location. Yet another one of those delightful modern Australian restaurants, Flutes at the Fort also has a wonderful outdoor bar, which is where we started, supping down an icy mojito in the balmy evening heat. Inside the dining room a strong selection New World wines by the glass tempted us away from the cocktails, and starters of seared scallops with shrimp stuffed egg rolls and a king crab salad got us off to a good start – the scallops soft, sweet and salty with an almost ringing clarity to them, something equally true of the king crab (always a favourite of mine). Seared foie gras, that dish so seemingly unavoidable in restaurants these days, was set apart from the rest by an impressive light and tangy sauce of Rosella flowers, a rare ingredient in these parts, being native to the blistering outback of Queensland. Mains of roast lamb rack, a crispy braised pork belly and succulent wagyu ribeye all looked wonderful, but we went for some of the appetizing array of seafood, all of it bright eyed and invigoratingly fresh – seared cod for me, steamed orange roughy for her, despite my tuts of disapproval because of dwindling roughy stocks. Sweets came on a communal platter enabling us to share four desserts – always a plus – including a stunning apricot crème brulee, with a whole, soft, fragrant apricot nestled at the bottom.

21 Duxton Hill
Tel: 6323 3353 Established 2001
Operating Hours: Lunch: Noon – 2.30pm (Mon – Fri)Dinner: 6.30pm – 10.30pm(Mon – Sat) 

Broth could not be a more succinct name for this place, it just sums up everything this restaurant is about – light, clean, flavoursome food: everything the Aussies do best. Add to that the picturesque surrounds of Duxton Hill and friendly, attractive, learned staff, and you will have no trouble understanding why this restaurant continues to draw in the punters. Dishes display that mix of flavours and cooking styles from east and west that Australia has managed to cultivate so well, with standard sounding dishes like steaks, lamb chops and squid ink pasta that all tease with their innovative combinations of Chinese, Italian, Vietnamese, French, Indian and Malay flavours. The refreshing rice paper cone roll with prawns, mint, radish, mango and chilli-lime dressing presented another great example of this,  while the pork cutlet in a rich red wine sauce with apple, prune and walnut salad disappointed simply because of its lack of imagination. The wine list showcased the best of the Australian range, including a brawny Barossa valley number, plus a few Old World picks for the snobs among us.  A wonderfully alliterative dish, the Supernova Pavlova, was light as air, crisp and sweet, but for those of you not fussed about their food’s phonetic aesthetic, the dark chocolate and hazelnut liqueur crème brulee, served with home-made pear wine on the side, was probably better.

#01 -54 Chip Bee Gardens, Block 44 Jalan Merah Saga
Tel: 6475 1476

Operating Hours: Lunch: 11.30am – 2.30pm (Sun – Fri) 12.30pm – 2.30pm (Sat) Dinner: 6.30pm – 10.30pm Closed on Sun & PH

 Au Petit Salut Restaurant is really big boys stuff – no nonsense classic French bistro dishes. I went for a foie gras terrine infused with sauternes, respectably smooth and buttery, the sauternes as ever cutting the foie in just the right way. I couldn’t help but follow this with a dish almost as indulgent – grilled onglet, otherwise known as hanger steak – by far my favourite type of steak, and this one was cooked perfectly: the slightly chewy, rump-y, kidney-ish meat depositing hot, bloody, beefy juices onto my tongue.. Other members of our party commented on the cassoulet; that hot potato of gastronomic politics (I’ll be a no-breadcrumbs man till I die), this one made with confit duck legs, diced lamb shoulder, Toulouse sausage, white beans and mercifully no breadcrumbs, all stewed down to a comforting, warming, oleaginous mash; and the lobster bisque, another well executed classic; and the morel risotto, creamy, buttery and spiked with thyme. The desserts were to die for too, perfectly risen soufflés in wonderful and unusual flavours like passion fruit, orange, Grand Marnier and plain, with flaming calvados poured over, all perfectly cooked with light, fluffy outsides and sticky, cakey middles. The glutton in the group (i.e. me), much to the disgust of the other members, had just enough room for a portion of profiteroles as well. Who could turn down a frothy pile of crisp and chewy choux pastry, whipped Chantilly cream and smooth, cold chocolate sauce? Not me.WINE: A good range of good value solid French wines.

21 Club Street Tel: 6224 3534

Operating Hours: Lunch: Noon – 2.30pm (Mon – Fri, except PH) Dinner: 6pm – 11 pm (Mon – Sun) Brunch: 11.30am – 3.30pm (Sun)

Due to its location, during the week modern Italian restaurant Senso is usually packed out with hordes of noisy besuited salary-men. That said, come the weekend its atmosphere becomes a lot more calm and tranquil – a feature not lost on dating couples looking for a romantic spot. We went there last weekend and had a fantastic dinner. Pasta was the order of the day, the most outstanding dish of which was a veal ravioli in cream sauce, savoury and recklessly creamy, closely followed by the penne ragu made with wild boar’s leg, braised until spoonabley soft in a rich sauce of red wine, tomatoes, onions and garlic. Indeed these two simple dishes easily outshone the fancy signature dish – lobster linguine – which was chewy and insipid. The wine list was extensive and had some good by the glass offerings – for dessert we went for a very nice vin santo. Dessert offerings were bog-standard – with that old horse tiramisu being brought out for a flogging once again – so we chose the Italian cheese plate – and a very good choice it was too: a brilliant gorgonzola made an admirable appearance alongside 4 other Italian classics, all served with good bread and dried dates. Lovely.

 4^th Storey, The Oriental Singapore, 5 Raffles AvenueTel: 6339 3740Operating Hours: 5.30pm – 11 pm (Mon – Sat) 5pm – 10pm (Sun)

Another one of those ubiquitous steak houses, but done very well. We chose a colossal 24-ounce Porterhouse steak each, after much deliberation, over the 22-ounce New York Strip. 35 minutes later, our faces and bellies strained with our gluttony, we regretted not sharing. The service was brisk and knowledgeable, but the slightly pompous ceremony of displaying the meat and lobsters before we ate them made us strain to contain titters. Some decent Californian wines completed the package. Overall, a good choice in the area, but not worth a detour.