15 Stamford
ASIAN/MODERN
15 Stamford Road, S(178906)
TEL: 6715 6871
15 Stamford has all the makings of a good Singapore restaurant, from a scrumptious food spread to engaging service staff who take the effort to guide guests through the wine list and menu. The speciality foie gras kaya toast will be a hit if you have a thing for waterfowl liver. It’s creamy, buttery and perfectly paired with sweet kaya. The mains are classic and foolproof, with offerings such as the 72-hour Australian Wagyu beef short ribs doused in a piquant black pepper sauce, and the Külhbarra barramundi served with roasted carrots and a sambal beurre blanc sauce. The real highlight of the meal is the pandan soufflé, a cottony and rich dessert that has become a crowd favourite.
28 Wilkie
EUROPEAN/MODERN
28 Wilkie Road, 01-01, S(228051)
TEL: 9776 2828
28 Wilkie may be home to Singapore’s first caviar bar, but the culinary team makes it a point not to overwhelm their innovative menu with the flamboyant pearls. Instead, they tap into their foundation in European culinary techniques to create innovative dishes imbued with Asian flavours, using the best seasonal produce from Japan. The cold gambero rosso, for example, is served with warm vichyssoise (leek and potato soup) to achieve a hot and cold contrast. The intense briny flavours of prawn are best harmonised with refreshingly sweet and dry white wines like the Argiolas Costamolino Vermentino Di Sardegna. If unsure, the friendly and helpful staff are able to recommend other compatible pours that will suit the diner’s palate.
5 on 25
CHINESE
5 Fraser Street, Level 25, Andaz Singapore, S(189354)
TEL: 6408 1228
Perched on the 25th floor of Andaz Singapore and dressed in modernist interiors courtesy of André Fu Studio, the Chinese establishment in this lofty Hyatt property stands, literally and figuratively, heads and shoulders above the rest. From head chef Lim Hong Lih comes an impressively executed lineup of Cantonese classics, each bestowed an innovative makeover: think shatteringly-crisp codfish medallions in a sweet-and-tart sauce; fried bird’s nest with crab; and what might be the nation’s best roast duck, whose wok-fried meat is indiscernible from tenderloin. The inventiveness carries through to the dessert selection, which includes chocolate mandarin egg tart, ice cream with Chinese liquor, and ginger milk pudding with honeycomb. Count also on a dizzying drinks list, one of the few offering tasting notes for tea. Service is thoughtful but understated, as diners tuck into the soft soundtrack of Mandopop classics amid views of the city on three sides.
665°F
WESTERN
5 Fraser Street, Level 38, Andaz Singapore, S(189354)
TEL: 6408 1255
With its uncompromising selection of proteins from some of the world’s premium producers, 665°F can be considered stairway to heaven for the discerning meat lover. Named after the temperature of the Pira oven and grill that coaxes its offerings to deserving doneness, 665°F’s prime cuts of beef are aged in-house alongside sustainably sourced seafood. Its interpretation of traditional sides, such as the subtly creamed spinach, works to balance the rich offerings. For new diners, sampling the restaurant’s signature and oh-so-succulent Andaz Pils-marinated Sanchoku Wagyu flank will ensure a repeat visit. Kickstart the meal by choosing from over 400 Old and New World wines, and the luscious grilled Patagonian toothfish from France, which is a worthy entrée alternative. Other menu choices that deserve special mention include its blue swimmer crab cake, which is among the best in town for its perfectly fried crust and juicy flavoursome filling, as well as its indulgent Bleu d’Auvergne blue cheese butter.
Akira Back
JAPANESE/MODERN
30 Beach Road, B1M, S(189763)
TEL: 6818 1914
One of the first Korean-American celebrity chefs to lay claim to the genre “modern Japanese with Korean accents”, Akira Back presides over a global empire of 20 restaurants and counting. The ability to keep quality high despite the number of outposts is probably down to the compact menu neatly divided into soup & salads, cold & hot shared plates, rolls, nigiri & sashimi, and rice and mains. The dishes here are best shared, such as the signature tuna pizza comprising wafer thin tuna slices layered over tortilla skin. Another standout is the Chilean sea bass, an oven-roasted fish paired with anticucho miso and squash purée. Also try the brand’s proprietary range of Akira Back Sake Collection from Iwate, which ranges from a honjozo to a chill-aged 15-year daiginjo. With hip interiors courtesy of French maestro Philippe Starck and funk house music, Akira Back is unabashedly Vegas in ambience and experience.
Altro Zafferano
ITALIAN
10 Collyer Quay, 43-01, S(049315)
TEL: 6509 1488
Opened in 2012, the restaurant recently remodelled and added the word “Altro” (which means “the other” in Italian) to its name, signalling a new beginning and a refreshed focus on contemporary Italian fare. The restaurant is worth rediscovering, thanks to chef Andrea de Paola’s refreshed à la carte and set options, including a four-course dinner with a selection of chefs’ creations, and a weekly-changing set lunch menu. Look forward to popular favourites such as the decadent homemade ravioli stuffed with juicy Wagyu beef, as well as homemade tagliolini, cooked al dente and drenched in an umami langoustine emulsion. A wide variety of seafood is also available, making this a suitable venue for pescatarians. Wine service is professional and there is ample selection of predominantly Old World wines. Best of all, you will be able to have a satisfying Italian meal while admiring the vast views of the Singapore skyline from the top floor of the Ocean Financial Centre.
Amò
ITALIAN
33 Hongkong Street, S(059672)
TEL: 6723 7733
For casual, considered Italian fare, head to the convivial Amò. Its small and large sharing plates cater to communal dining, alongside staple pizzas and pastas. Go for the decadent strozzapreti, an elongated pasta cooked al dente in a tomato and mascarpone sauce with chunks of crab meat. While not typically Italian, Amò’s take on caesar salad—with baby gem lettuce and crispy Parma ham brought together with a soft boiled egg, parmigiano and horseradish dressing—is a welcome offering to include some greens in what is sure to be a hearty meal. The pizzas are made with natural leaven and the restaurant’s own aged mother starter, contributing to a light and tasty dough that is slightly crispy, chewy, and holds up well to its toppings. Classic pizza flavours are available, as well as signature Amò creations like the vibrant melding of stracciatella with prosciutto, rucola and sweet fig vincotto.
Appetite
CROSSROADS CUISINE
72A Amoy Street, S(069891)
TEL: 9751 5300
Brazilian chef Ivan Brehm masterfully balances his creativity with the utmost respect for ingredients at Appetite, where unique dining experiences are offered through the blending of innovation and tradition. What sets a meal at Appetite apart is the element of surprise. Among the intriguing and unexpected delights is the black truffle uttapam (a type of dosa), a fusion of traditional Indian flavours with luxurious black truffles. The ras el hanout duck breast takes centre stage with its madeira and date sauce, a rich and luscious accompaniment that envelops the duck with its depth and complexity. The aged duck offers a unique and intense flavour, while the slow-cooked components provide a melting tenderness that elevates the overall dish to a new level of refinement.
Art Di Daniele Sperindio
ITALIAN
1 St Andrews Road, 06-02, National Gallery Singapore, S(178957)
TEL: 9866 1796
Chef Daniele Sperindio’s latest tasting menu at his eponymous restaurant is a delicious tour of his culinary beginnings. After a trio of snacks, the meal commences with his signature cappon magro of crabin-fused alpine milk, pear and kaluga, accompanied by fresh sourdough and ciabatta. Following that is Tea Time, an updated umami union of maitake, onion and sabayon. La Superba, a three-part ode to Genoa, showcases lip-smacking 32-yolk taglierini coated in bisque and bottarga, colourful giradito stuffed with aged duck ragout, and soft Ligurian focaccia to dip in traditional sauces. Scampi, sea bass and artichoke enliven the palate, which then travels to Hotel Supramonte, an inspired pairing of spring lamb with green and white asparagus. Buffalo milk gelato and biscotti all’amarena topped with shaved macadamia and 40-year aged balsamico round off this delightful journey.
Artemis Grill
MEDITERRANEAN/MODERN
138 Market Street, Level 40, S(048946)
TEL: 6635 8677
Singapore is not short of restaurants that offer spectacular views of its modern skyline. However, establishments whose mastery of their cuisine makes one forget to drink in the view are few, and Artemis Grill is one of them. Under executive chef Oliver Hyde, the offerings at Artemis Grill are focused, and described as “inspired by the cuisines of Southern Europe, North Africa and the Levant”. The use of spices on their carefully curated seasonal produce is disciplined, creating an elegant symphonic culinary experience. Artemis Grill lives up to its name, where, for example, the finest tenderloin is coaxed into such perfect doneness that every sliver ebbs gracefully from the blade with every slice. The same attentiveness is also accorded to its starters and sides: the scallop and hamachi tartare is a delightful coterie of deftly seasoned seafood, while the crispy artichokes are a lightly spiced, fluffily fried guilty pleasure.
Ashino
JAPANESE
8 Club Street, S(069472)
TEL: 6684 4567
Ashino is not for the faint-hearted. However, to its legions of fans and sushi connoisseurs, this is overwhelmingly the only place that can satisfy their discerning palates. Extremely knowledgeable about Japanese seafood, chef Taku Ashino is an experienced proponent of jukusei–the controlled ageing of seafood to boost its umami flavour and improve the texture of each neta (topping). His signature rice complements and balances the flavours, while the intentional variation in looseness and tightness of the shari rice ball match the textures of the respective seafood, elevating the mouthfeel of each sushi. Ashino’s established relationships with specific fishermen and suppliers in Japan allow him to source and serve a hyper-seasonal bounty of rare and exquisite ingredients, some available for as short as two weeks, such as shinko (young gizzard shad), giant akagai (clam) and fresh takenoko (bamboo shoot).
The Astor Grill by St Regis
EUROPEAN
29 Tanglin Road, The St Regis Singapore, S(247911)
TEL: 6506 6860
The Astor Grill exudes timeless elegance with its colossal chandeliers and majestic floor-to-ceiling windows overlooking a lush, tropical garden. The all-day dining restaurant dishes out a variety of cuisines for breakfast, lunch and dinner. Transporting diners to the Mediterranean are the Pacific king prawns prepared a la plancha to retain their sweetness before they are given a lift by the olive oil flavoured with mint leaves. The mains are anchored by a grill menu where prime cuts from Australia, US and the UK reign supreme. For something special, opt for the barleyfed steak, which isn’t commonly found elsewhere. When the meat is grilled just right, it’s extremely tender and has a rounded flavour profile.
Au Balcon at The Summerhouse
FRENCH
3 Park Lane, Level 2, S(798387)
TEL: 8809 5840
Need a change of scenery from the concrete jungle? Located in an 80-year-old colonial-style bungalow near Seletar Airport, the restaurant “on the balcony” offers saucisson, terrine, escargot and duck confit to accompany the white rustic wooden furniture and hanging plants in the spacious dining room. Plates are well-portioned and presented with a homely feel to them, accompanied by a cocktail menu which some may find too sweet. The wine list is compact but affordable and interesting. While the signature French onion soup is more sweet than savoury and complex, the niçoise salad with fresh seafood is a welcome change to canned tuna that’s typically used. The grilled Ibérico pork and grilled lamb racks are always cooked to the doneness requested, and are best accompanied by roasted garlic brussels sprouts and crisp zucchini flower fritters respectively.
Bar & Billiard Room
ITALIAN
1 Beach Road, Raffles Hotel Singapore, S(189673)
TEL: 6412 1816
Breaking bread within the hallowed grounds of Raffles Hotel Singapore is always special, especially at BBR, which opened its doors in 1896. Recently rebranded as a full-fledged Italian restaurant under chef Natalino Ambra, a Sicily native, BBR comprises multiple sections, with kitchen-facing counter seats offering a full view of the ooh- and aah-inducing Molteni kitchen block. There’s also banquette seating around the tall windows, an intimate bar section, and terrace seating facing the cast iron fountain courtyard. Apart from de rigueur Italian classics such as the perfectly sous vide Fileto di Manzo, and Maine lobster with casarecce pasta, Ambra offers a sharing tasting menu that includes all his signature dishes. Service is fast and friendly but top marks go to the sommelier team for their enthusiasm and personalised recommendations. With a storied setting and a young and talented team, BBR holds the recipe that could soon make it the go-to Italian restaurant in Singapore.
Bar Cicheti
ITALIAN
10 Jiak Chuan Road, S(089264)
TEL: 6789 9801
Bar Cicheti is considered one of the best pasta bars in Singapore, and for good reason. This pasta bar oozes with character, from its beautifully handmade pasta to its cosy atmosphere. Step in and you’ll be met with framed artworks, archways and a stunning lineup of wine bottles. When it comes to the food, choose between full or tasting portions. You can’t go wrong with the spaghettini tossed with taggiasca olives, lilliput capers and a flavourful bisque, then crowned with juicy Argentinian red prawns. Of course, the pasta dishes are best paired with a glass of vino (or two). Choose from its extensive wine list, or ask the sommelier to pair your dishes for you. Save room for dessert as you need to try the tiramisu. This version of the traditional Italian dessert comes generously layered with amaretto-soaked Savoiardi biscuit, mascarpone cream and cocoa powder.
Basilico
ITALIAN
1 Cuscaden Road, Level 2, Conrad Singapore Orchard, S(249715)
TEL: 6725 3232
Basilico is known for two things: its wide variety of fresh, authentic Italian flavours, and a world-class buffet offered in an elegant setting. Fresh, seasonal produce forms the heart of the Basilissimo buffet experience, with each section as expansive as the next. Start with a spread of at least 10 types of bread, assorted cold cuts, salads, cheeses, and no less than four different varieties of Italian heirloom tomatoes. Even the condiments corner is impressive, with a collection of Italian olive oils, aged balsamico, pesto dips, and flavoured salts for you to season to your heart’s content. Fill your plate with the pastas, pizzas, prime cuts of meat, roasted fish, meat stews and roasted vegetables, but save space for the dessert buffet, which includes a cheese room with over 40 varieties of artisanal Italian aged cheese. Top these off with truffle honey, nuts and dried fruit, before moving on to the sweet stash of traditional tiramisu, blueberry panna cotta and even a gelati station.
Beach Road Kitchen
INTERNATIONAL
30 Beach Road, S(189763)
TEL: 6818 1913
Nestled in the trendy South Beach district, Beach Road Kitchen boasts a beautiful ambience and attentive table service that lends a refined air to buffet dining indulgence. The restaurant offers premium seafood as the star of its wide local and international selection. The spread of the freshest poached delights—including oysters, lobster, crab, crayfish, as well as sashimi and seafood antipasti—will render any pescatarian weak in the knees. It also stands out for its charcoal grill corner where diners can have their pick of the catch-of-the-day, cooked whole to charred perfection, on demand, and on the spot. The restaurant also shows its edge over others in its detailed and discerning curation of accompaniments such as the widest array of crackers and dips, thoughtful inclusion of gluten-free bakes, and a wall-full of colourful sweet treats to fascinate anyone with a penchant for the saccharine life.
Bedrock Bar & Grill
STEAK
96 Somerset Road, 01-05, S(238163)
TEL: 6238 0054
As you step into the elegant confines of this plushy steakhouse, you’re instantly enveloped in a cocoon of stylish sophistication. Bedrock Bar & Grill exudes a subtle aura of timeless charm; the perfect backdrop for savouring premium cuts of meat, paired with a decent selection of wines. Start your meal with the French onion soup. The sweetness of the onions harmonises perfectly with the rich umami flavours from the broth, while the gooey cheese adds a creamy and indulgent element. Next, the tomahawk steak with a delectably seared crust that seals in the natural juices of the steak delivers an explosion of savoury goodness. Accompanying this is a selection of sauces from classic béarnaise to the Bedrock chilli oil. Notable sides include the creamed spinach with poached egg and cheese. End on a sweet note with the Bedrock apple crumble, which offers comforting flavours of autumn with its delightful interplay of sweet, slightly tangy apples and crisp, buttery topping.
Bedrock Origin Sentosa
STEAK
23 Beach View Palawan Ridge, 01-02, Oasia Resort Sentosa, S(098679)
TEL: 6818 3333
Bedrock Origin offers an excellent steakhouse experience worth the trip down south. Couples, families and tourists in the mood for a steak fill the tranquil dining room overlooking the verandah at Oasia Resort Sentosa, and Bedrock’s signature dryaged beef doesn’t disappoint. Its extensive selection of seafood dishes—ranging from delicious New Zealand oysters, kingfish ceviche and classic crab cakes, to large format barramundi and turbot—ensure every appetite and craving is satiated. Don’t skip the sides; charred brussel sprouts, truffle mash, and the famous Bedrock mac ‘n’ cheese are all delicious. Pair your meal with a glass of red from the well-stocked wine list which the attentive staff eagerly invite you to taste. The zinfandel from Orin Swift and the Moss Wood cabernet sauvignon are both fantastic. Complete your meal with the crowd favourite bombe Alaska, flambéed at the table, or the baked-to-order apple crumble à la mode.
Béni
FRENCH/MODERN
333A Orchard Road, 02-37, Mandarin Gallery, S(238897)
TEL: 9159 3177
Tucked in a corner of Mandarin Gallery, one-Michelin-starred Béni is a must-visit for anyone seeking an exquisite culinary experience. Helmed by executive chef Kenji Yamanaka, the restaurant has maintained its Michelin ranking for years now, and for good reason. With the clever injection of Japanese inspirations into French cuisine, expect bold yet well-executed flavours in each dish. From the French doughnut peach with delicate white wine jelly to the signature cold chawanmushi with mushroom soup, it’s clear that Yamanaka is precise, creative and attentive to detail. His creations are a symphony of flavours and textures that tantalise the taste buds, and are also visually stunning, presented in a myriad of colours. A highlight is undoubtedly the pigeon with spiced crust, which goes exceptionally well with red wine.
Binomio Spanish Restaurante
SPANISH
20 Craig Road, 01-02, Craig Place, S(089692)
TEL: 6557 0547
A stalwart in the local Spanish dining scene since 2012, Binomio continues to draw in crowds for its extensive menu of classic Spanish dishes. It’s a place for big groups to gather over some tapas—highlights (plump prawns doused with olive oil and cooked with deep-fried garlic for texture); fried padron peppers seasoned lightly with salt; and decadent balls of mushroom croquettes with a crisp exterior and a cheesy, earthy filling. Make sure you have space for mains, particularly the squid ink paella brimming with seafood like clams and calamari. The best way to eat this is to dig deep into the pan and ensure you get some of that crisp scorched rice bottom (also known as ). No meal here is complete without churros dipped into a rich chocolate sauce. Dishes here can be quite heavy on the palate, so it’s best to pair them with one of the many Spanish wines available.
