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/

1 Harbourfront Walk #01-53 VivoCity Singapore 098585 Tel: 6375-9663  Fax: 6224-1382  

Wood Restaurant, the decadently delicious new restaurant in Vivocity, is a throwback to what has been missing in the local dining scene, wood fired specialities or as their tagline goes “Cuisine Flamed by The Forest”. The food, ranging from seafood appetizers to pizza to meat/poultry mains, all wood fired, offers a refreshingly unique respite to grubbers who yearn for that woody charred aftertaste. If all you know about wood fired cuisine (I wouldn’t be surprised) are pizzas, try the Grilled Magret Duck Breast, which was remarkably soft, gamy and tantalizingly similar to foie gras, albeit chewier…throw in the slightly charred taste and it is, touch my heart, nothing short of fantastic.

www.woodrestaurant.com “Cuisine Flamed by The Forest”

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

#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

#01-149/151, Vivocity, 1 Harbourfront walk, Singapore. T:62728815. Noon to Midnight.

Dining here is a blast. with its chic woody decor and extensive menu of beer and german sausages, Brotzeit is a hit with the expatriate crowd and trendy locals looking for good food, service and a fantastic sea view. Awarded for the best service outlet and Best Service Staff by Ernst & Young, you shouldn’t miss this out if you’re looking for a place to chill, enjoy good meat and lug down a couple of quality german brew. 

http://www.brotzeit1516.com/

SAINT PIERRE

#01 -01 Central Mall, 3 Magazine Road, Singapore Tel: 6438 0887
Operating Hours: Lunch: Noon – 2pm (Mon – Fri) Dinner: 7pm – 10pm (Mon – Sat)

From the minute I arrived at Saint Pierre, it was clear that everything, from the table settings and the service to the food and wine, is thoroughly thought out, perfected, and scrutinized from all angles. And all of this pays off – dining at Saint Pierre was like listening to a well orchestrated gastronomic symphony: my only gripe would be that the service is perhaps a little stiff at times. A wonderful foie gras/mushroom combo came in the form of a terrine infused with porcini oil, in a warm salad of matsutake and shimeji mushrooms – I had never thought about the combination before, but warm juicy mushrooms combine extraordinarily well with the cold, buttery foie. A Flintstone-sized rib of black angus beef for 2 came with an olive, mustard, parsley and Xeres vinegar dressing, oxtail croquette and fresh almonds – and perfectly displayed Chef Emmanuel Stroobant’s flair for blending classical techniques and flavours with exciting modern twist. As perfect an end to a meal as I have ever had came in the form of “Grandma Stroobant’s flourless chocolate cake”, served with a jelly of Armagnac marinated cherries, cherry sorbet and an Oreo crumble, doubtless nothing like how Grandma Stroobant served it, but unbelievable beautiful nonetheless.WINE: The cellar is broad and innovative in with some very high quality Bordeaux and Pauillacs, a very good selection of half bottles, and a good selection by the glass, including the brilliant Krug Grand Cuvee that we sampled with our starters.

THE CLIFF @ SENTOSA

The Sentosa Resort & Spa, 2 Bukit Manis Road, Sentosa, Singapore
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.

GRAZE @ Rochester Park

4 Rochester Park, Singapore
Tel: 6775 9000
Operating Hours: Brunch: 9am – 3pm (Sat – Sun) Dinner: 6pm – Midnight

Whilst the colonial style black-and-white house set amidst lush tropical foliage makes my twee radar go haywire, this is another example of that successful breed that we just can’t seem to get enough of these days – the contemporary Australian restaurant. It seems like the Australians, perhaps because they have a fantastic climate and no significant culinary history of their own to hold them back, have been able to take the very best of Eastern and Western food and combine it into something new, distinctive and very exciting. This was demonstrated very neatly by our starters – crispy pork salad – at a guess hand of pork, braised until soft and then fried until crispy with Asian spices and served with delicious baby leaves – and a soft, savoury lobster tortellini served with a sticky-sweet salmon roe reduction and a fried julienne of lemongrass, ginger and spring onion. King prawns done in three ways and paired with a cold cucumber sorbet simply made us very, very happy. Mains were equally good. A wide selection of plain grilled meat and seafood was on offer but we went for the signature dishes of the crab and citrus linguine – the orange, lime and lemon segments adding a jolting, shocking zestiness to the rich, sweet crab – and the crispy rolled pork hock, glazed with a light sweet and sour sauce – a million miles from the Chinese take-away version. Braised-then-roasted wagyu cheeks served on a bed of coconut-scented rice – its luscious crispy fattiness cut by the addition of fresh, crunchy vegetables – came close to knocking the pork hock off of its post as the best dish of the evening. A smooth, mild cheesecake served with a brown-sugar-glazed wedge of pineapple and a scattering of nut brittle led the pack for dessert, followed by a pair of dark and white chocolate puddings with matching ice-creams: Heaven. The only disappointment of the evening was the wine list – very limited with very few good bottle or glass offerings.

POPPI

Level 2, The Legends, Fort Canning Park, Singapore Tel: 6339 8977
Operating Hours: Lunch: Noon – 2pm (Mon – Fri) Dinner: 7pm – 10pm (Mon – Sat) Brunch: 11am – 3pm (Sun)

If you are looking for somewhere to take someone on a first date, then go to Poppi. The location is fantastic, the decor is hushed and sexy, and Chef Chris Millar’s stylish, classic cooking will ensure a return visit. Our appetizers – a warm pigeon tart. with pan-fried foie gras – crumbly, soft and luxurious – and a twice-baked gruyere soufflé – soft, fluffy and creamy – gave us the urge to order the full list of appetizers as our meal. Such urges were soon quelled by my main of duck confit – crispy skinned and meltingly tender – and her lamb shank – soft, yielding and sticky. Desserts were rather safe – a warm chocolate cake and a sticky date pudding – but still delightful. Coupled with the cracking, good value Australian wines on the list, all in all Poppi gave us a night to remember.

GARIBALDI ITALIAN RESTAURANT & BAR

#01 -02, 36 Purvis Street, Singapore
Tel: 6837 1468
Operating Hours: Lunch: Noon – 3pm Dinner: 6.30pm – 11 pm

In my view the best Italian restaurant in town, Garibaldi always exceeds my expectations in everything except the eponymous biscuit department. Its use of Italian seasonal ingredients is simply inspired; green and white asparagus, tomatoes, treviso, Sicilian citrus and white Alba truffles (but once a year) are all treated simply and respectfully. For starters this time, I went for the allo zafferano – Australian spanner crab, a bizarre looking creature I had only seen once before, in Japan, with avocado, orange and saffron sauce: light, refreshing and heady with the inimitable taste of saffron. My friend went for the moscardini in umido – baby Venetian octopus stewed with tomatoes and served on garlic bruschetta -, the octopus smooth as soft cheese, and the tomatoes rich and pulpy – a real bite of Italy. My main of pan-fried duck breast was served perfectly pink and well-rested with wonderful sweet, sticky and tart counterpoints provided by the balsamic vinegar and strawberries. The menu had nine desserts on that night — all of which prompted heavy breathing just upon reading— but I went for that ever-popular classic, the fondente al cioccolato – a molten chocolate fondant – paired with that great friend of chocolate, the hazelnut: in luscious, creamy gelato form. The practiced, attentive service left nothing to be desired, and the interesting Italian wine list had some wonderful Super Tuscans. If only they had served their namesake’s biscuits, it would have been perfect.

IL LIDO ITALIAN DINING & LOUNGE BAR

Sentosa Golf Club, 27 Bukit Minis Road, Singapore
Tel: 6866 1977
Operating Hours: Lunch: 11.30am – 2.30pm Dinner: 6.30pm – 11 pm

On the beautiful island resort of Sentosa, just 10 minutes’ drive from the heart of the financial district of Singapore, is the little gem of a restaurant Il Lido. Commanding a beautiful panoramic view over the Singapore Straits, Il Lido would be worth travelling to just for a relaxing drink at the bar whilst watching the postcard-perfect sunset, but luckily the food is worth travelling for too. The dining room is modern, elegant and sophisticated, the service is unstuffy and helpful, and the food is to die for. The Parma ham and beef carpaccio to start were the real deal: they don’t mind forking out for the good stuff here. My main of homemade tagliolini with lobster in a fresh tomato sauce had the perfect texture – pasta smooth and firm, lobster tender and moist – and was given a welcome twist with the addition of some pungent south-east Asian spices – ginger, coriander, lemongrass and chilli. The veal ravioli again showed a mastery of pasta, and the veal was rich, reduced and melting. But by far the highlight of the evening was beef fillet served with a wobbling, rich bone marrow sauce, spotted on the menu only after I had ordered my prawns, and so hastily tacked onto the end of our meal for us all to share. Bone marrow is such an incredible, and cheap, ingredient – a really clean, clear, jelly-like essence of beef, the perfect foil to the rare, lean, tender meat of the fillet – but sadly a real rarity on restaurant menus.WINE: A terrific list comprised mainly of superb Italian vintages and a short but sweet sampling of French (including some delicious crisp champagne, yum) and Australian wines.

BLU

24′” Level, Shangri-La Hotel Singapore, 22 Orange Grove Road
Tel: 6213 4598
Operating Hours: Dinner: 7pm – 10.30pm (Mon – Sun)

With its 24th floor views of the cityscape and refined French-rooted fine-dining menu, Blu is a popular place for a romantic rendezvous. The service is discreet, efficient and professional, and the wine list is comprehensive – we went for some sterling New World numbers. Some might complain that the menu is too simple for the price, but even though the ingredients are simple they are of the best quality and dealt with innovatively. My foie gras terrine was made with little else, allowing the foie gras to really shine through, and it was very generously portioned. My date’s braised pork belly with langoustine and truffle cream was another good example of what I like to call “indulgent ascesis” – the title ingredients could practically be the recipe, all of it radiant in its simplicity. A robust, fragrant soup of oysters, clams and mussels with crab ravioli was improved immeasurably by fistfuls of parsley and chervil. A lovely, zingy mid-meal palate freshener of peach sorbet was a welcome touch, one that would be followed up with a delightful home-made mousse after our mains. My wagyu beef tenderloin paired with an onion ice cream was surprisingly good, and my date’s interesting surf and turf option – lamb loin rubbed with cumin and served with delicious crab stuffed peppers -.was a resounding success. A tart gratin of summer berries and a pillow-y soft, warm chocolate cake, shared, brought to close a wonderful meal.

BROTH

21 Duxton Hill, Singapore
Tel: 6323 3353
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.

FLUTES AT THE FORT

21 Lewin Terrace, Fort Canning Park, Singapore
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.

Level 2, Amara Hotel, 165 Tanjong Pagar Road, Singapore
Tel: 6227 7856 / 6222 4688
Operating Hours: Lunch: 11.30am – 2.30pm (Mon – Sun) Dinner: 6.30pm – 10.30pm (Mon – Sun)

Look no further than Thanying for Thai cuisine that can be enjoyed in an elegant, Thai-inspired setting. The restaurant is swathed in Thai silk and adorned with figurines of legendary characters from Thai myths. Even the staff are outfitted in traditional costumes. And the food is, of course, authentically Thai. A starter of miang pla-tu – an assortment of spices, herbs and nuts eaten with lettuce leaf `cups’ – was a gratifyingly, unexpectedly good appetiser, and comes highly recommended. I followed that with seriously hot tom yam soup: heavy with large, juicy, fresh prawns. Faced with my palate melting, I went for the refreshing pomelo salad with shrimps and peanuts, and some juicy-crispy deep-fried chicken wings stuffed with minced chestnuts, seafood and pork. Palate adequately refreshed, we went on to the curries, of which the green curry was perhaps the best: generously meaty and packed full of the all-important but oft-neglected fresh herbs – Thai basil, mint and coriander – all served with pillow-y, soothing jasmine rice. A colourful array of sweets at the dessert buffet – perhaps the largest spread in town – closed the Thai dining experience here beautifully.

1 Empress Place, Asian Civilisations Museum
Tel: 6339 1720
Operating Hours: Lunch: Noon – 3pm Dinner: 6.30pm – 11.30pmWhile the restaurant’s pastel coloured interior and hushed lights present a stunning dinner setting, lunch is served in the full glory of natural light. We started with an IndoChine Platter of Vietnamese spring rolls – cha gio, goi cuon, chao tom, and goi cuon vit – plus some tasty sun-dried beef. We followed this up with some lovely clean, crispy, fried golden whitebait with garlic and lemongrass. The crystal clear Laotian homemade vegetable soup was lovely and warming, and Cambodian style chilli and basil chicken was punchy, fragrant and tender. If you want to splurge a little, go for grilled sea bass in banana leaf (pa ob bai tong) – delicate and delicious. For desserts, I went with that old Thai favourite of sticky coconut rice with mango. 

The Fullerton Hotel, 1 Fullerton Square
Tel: 6877 8188
Operating Hours: Lunch: 11.30am – 3pm Dinner: 6.30pm – 11 pm

Overall, the menu is classic Chinese cuisine, with hit-and-miss infusions of Western flavours. The foie gras-infused chicken consommé with fresh crabmeat was a hit: a creamy dream of subtle flavours and a silky consistency. The wok-fried lobster in spiced lemon cream sounds good, but the pointlessly ‘imaginative’ smattering of muesli bits – sliced almonds, walnuts and raisins – really ruined the dish for me. Desserts are far more successful East-West blends, and tastefully presented in Tung Lok’s signature style – at once classic and contemporary.

Level 3, Conrad Centennial Singapore, Two Temasek Boulevard
Tel: 6432 7482 / 6432 7488
Operating Hours: Lunch: 11:30am – 2:30pm Dinner: 6:30pm – 10:30pm



While the decor of Golden Peony is subdued and modern, the fare is traditional Cantonese with modern twists, and the service is very much what you would expect from a classic high-end Chinese restaurant. The staff are very knowledgeable and helpful if you want recommendations. I went with a trio of appetizers: a deep-fried prawn roll topped with century and salted eggs; a prawn dumpling, and siew mai with scallop. The roll was wonderfully crispy – it just disintegrated into shards when you bit into it, and the prawn filling was very tasty, and paired well with the salty, strangely-coloured eggs. The prawn dumpling was a touch disappointing – too similar to the roll perhaps – but the siew mai, or open dumpling, was beautiful, delicate and sweet. For mains, the roasted pork ribs served with a sweet and sour sauce satisfied my carnivorous urges, and its sauce was beautifully bolstered with addition of some strong mustard – yum.

Level 2, Carlton Hotel, 76 Bras Basah Road
Tel: 6311 8188 / 9
Operating Hours: Lunch: 11.30am – 3pm (Mon -Sat) 11am – 3pm (Sun & PH) Dinner: 6.30pm – 11pm

If there is one Cantonese restaurant in Singapore that can truly claim to be authentic, the one that serves food that would melt the cockles of a triad mobster’s heart, then it is probably Wah Lok. The best way to taste a good representative selection of the food is to order a spread of dim sum (lunch only), and for mains go for an array of braised, baked and steamed items. None will disappoint. The unusual combination of soy-marinated chicken and roast duck on a bed of jellyfish strips, simply dressed with just a hint of pungent sesame oil, is simple, unusual, delicate and tasty. The braised winter melon topped with a fat, fresh scallop and pumpkin sauce is refined, bitter-sweet and delectable; while the baked barbecue pork buns – crisp crust with a soft, sweet filling – are a joy to sink your teeth into. Also worth a mention is the amazingly delicate, melt-in-the-mouth pastry of the baked egg tarts. The head waiter recommended we have a dish of asparagus baked in a light cheddar cheese sauce with bacon bits – it was ok, but disconcertingly out of place. Go for the Cantonese fare for a truly fulfilling meal.

48-49 Mosque Street
Tel: 6226 2959
Operating Hours: Lunch: 11.30am – 2.30pm (Mon – Sun) Dinner: 6pm – 10.30pm (Mon – Sun)

Sometimes paradise is to be found in the unlikeliest of places, as is the case for this upmarket Chinese outfit, smack in the heart of Chinatown. Barely a year old, this restaurant has already acquired a solid base of regulars with its time-honoured Cantonese cuisine and contemporary dishes that incorporate European and Japanese influences. Live seafood prepared in a variety of ways comes strongly recommended: I had the Australian lobster on the advice of my waiter, and my god it was good – so moist it dripped juice on even the gentlest attempt to tug it from its shell, and anointed with nothing more than soft, pungent steamed garlic and a drizzle of soy sauce. For the more adventurous, the restaurant’s tanks house a myriad of strange and delicious sea creatures such as Venus clams and the highly venomous stonefish, and the kitchen’s endeavours with meat and poultry are equally competent. Peking duck – crisp-skinned, sticky and moist within – is carved stagily atop a trolley at tableside: a benchmark for Chinese restaurants everywhere. The baked lamb cutlet in red wine sauce, whilst entirely out of place, was nonetheless perfectly pink and succulent. Apart from these premium dishes that display how elegant dishes can be comforting, seemingly plain dishes also showcase the chef’s considerable skills. A creamy-crunchy dish of fried aubergine with pork floss was terrific, and the ubiquitous fried rice was how it always should be but hardly ever is – crunchy-soft, well-seasoned, and not at all greasy – stellar examples of how comfort food can have its place in fine dining.

Level 3, The Ritz-Carlton Millenia, Singapore, 7 Raffles Avenue
Tel: 6434 5286 / 6337 8188
Operating Hours: Lunch: 11.30am – 2.30pm Dinner: 6.30pm – 10.30pm

While nothing is perfect, a dining experience at Summer Pavilion can come close to it: with its sophisticated fare, spacious sunlit dining room, and little details such as fresh floral arrangements for the table, everything here provides an aura of calm, luxurious elegance. I went with my waitress’s seasonal recommendation of the venomous stone fish (its spines were removed, and its flesh was delicate, firm and white) and a piquant mantis prawn, delicately seasoned and sauced to complement its sea-fresh flavour. After those winners I have to say I felt the more contemporary dish of stuffed zucchini flowers with minced chicken was rather bland and pointless, but this was more than made up for by the tender wok-fried fillet of beef. It was shown to us in its entirety, steaming with beefy wok ‘hei’, before being meticulously portioned onto plates by our waitress – worthy of its status as a signature dish of the restaurant. , The wait staff – at all levels – are a joy to interact with, being anticipative and friendly, but never intrusive or overly familiar.

HAI TIEN LO, Pan Pacific Singapore

The prestigious Hai Tien Lo restaurant continues to woo new diners twenty years on, as well as satisfy the regulars. And, with a spanking new decor, a new chef at the helm, and new menu offerings, it looks set to continue to do so. Classic Chinese dishes are given a western twist, such as the classic, and very complicated, “Buddha Jumps Over The Wall” soup, this one made with a luxurious – but perhaps a touch misplaced – addition of aromatic black truffles, and is plated very elegantly in a western style. Some things never change though; the breathtaking views of the Singapore skyline, and the heart of the cuisine here, which remains Cantonese. Like any self-respecting high end Cantonese restaurant, the menu includes shark’s fin soup, Imperial Swift’s bird’s nest soup and many other dishes featuring expensive luxury ingredients: but the humbler dishes are in my view better, and, of course, much cheaper: go for some of the roast items like barbecued pork, or the less common dishes like the roasted crispy chicken flavoured with nam yee (preserved taro curd) – much better than ropy old dried shark’s fin. Also recommended is the fragrant fried rice served in a young coconut – the fruit imparted a delicious, exotic note and a tender texture to the dish: delicious. Definitely one of the best restaurants in Singapore, ever.

HAI TIEN LO, Pan Pacific Singapore

37th Floor Pan Pacific Singapore, 7 Raffles Avenue, Singapore
Tel: 6826 8338 / 6336 8111
Operating Hours: Lunch: Noon – 2.30pm (Mon – Sat) Brunch: 11.30am – 2.30pm (Sun) Dinner: 6.30pm – 10 pm

Cuisine Type:
Cantonese

Dress Code
Smart Casual

Operating Hours
Lunch: 12noon to 2.30pm (Weekdays)
Dinner: 6.30pm to 9.30pm (Daily)
Weekend A La Carte Buffet Brunch: 11.30am to 2.30pm (Weekends and Public Holidays)

Tel: (65) 6826 8240

The décor of this restaurant fits in well with the resort hotel that houses it – relaxed and Mediterranean in style, with cheeky explanations for its name in the form of turquoise mosaics, inlaid with silvery mother-of-pearl. Catering mainly to tourists, the buffet spread is understandably international and generously-portioned, with Indian, Japanese, Chinese, Malay and Italian cuisines all well represented, but mystifyingly, no abalone. The main attraction is the shawarma rotisserie: well-marinated spicy skewers of chicken are slow roasted until moist and smoky, and served in pitta bread with cous cous. Service is cheery and efficient.WINE: The hotel wine list offers a decent selection by the bottle and by the glass.

Silver Shell Cafe
Rasa Sentosa Resort, 101 Siloso Road, Tel: 6371 1071

The Sentosa Resort & Spa, 2 Bukit Manis Road, Sentosa, Tel: 6371 1414
Operating Hours: Lunch: Noon — 3pm Dinner: 6.30pm – 11 pm

Another of those fantastic restaurants with which the Sentosa resort abounds, this one situated on a hill overlooking jungle greenery and the glinting, tropical sea beyond. The ambience is laid back and charming, and the service is likewise. On top of that, the restaurant offers one of the best buffet deals in Singapore – apart from a fresh, iced selection of seafood that includes slipper lobsters and oysters, the outdoor grill station — located literally almost in the jungle — can be requested to grill anything you want. This time we went for some char-grilled beef and lamb, succulent and cooked exactly how we like it, and, just to make an occasion of it, a lobster – grilled until sweet, crustaceous, smoky and delicious. Special mention must be made of the Indonesian ayam panggang, a dry chicken curry and one of the best dishes on the buffet. And I have to admit that while the a la carte lamb cutlets and salmon steak Nicoise ordered by some of my companions were distinctly out of place, they were well-cooked and delicious. All in all, everything here adds up to a very pleasant, relaxed dining experience. WINE: A short wine list with two cracking whites and two corking reds as house pours.

#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.