Level 2, The Legends, Fort Canning Park, 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. www.poppi.com.sg

#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.

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.

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. .