Let yourself be regaled by chef-owner Zor Tan’s stories as he takes you on a culinary journey inspired by his life experiences. Closely following his “Circle of Life” philosophy of principles such as birth, roots, craft and memory, expect exceedingly creative spins on familiar Asian flavours and profiles.

Cooking with open fire is the most primal way of preparing our food—something that is celebrated at the perennially booked modern barbecue restaurant Burnt Ends. Ingredients ranging from onions, quail egg, striploin and Alaskan king crab are licked by open flames in the four-tonne, dual cavity oven and four elevation grills, heightening their aromas and flavours to a whole new level.

Chef-owner Julien Royer’s restaurant Claudine, located within the Dempsey enclave, has set the standard for all brasserie experiences in Singapore. Indulge in French classics expertly rendered by executive chef Julien Mercier, tableside service with show-stopping flambées, and even the occasional terrace party with Claudine’s very own food van.

Stylish and atmospheric as the interiors of Cloudstreet may be, the delectable food, chef’s counter, and warm service make this dining experience feel intimate, relaxed and convivial. Helmed by chef-owner Rishi Naleendra, this two-Michelin-starred restaurant disrupts everything you know about modern Australian cuisine, but you’ll have to come to find out more.

Japanese excellence shines at Hamamoto, where Kyoto-born chef-owner Kazuhiro Hamamoto blends the art of sushi and kaiseki. Each course gets better as it goes, be it Hamamoto’s precise nigiri sushi made with the best seasonal seafood, or premium dishes such as sliced wagyu with uni and truffle—each flavour component carefully considered and executed.

Chef-owner Hirofumi Imamura shows us that in creating the most memorable dishes in his omakase menus, simple is always better. Every dish is thoughtfully curated using the best seasonal ingredients from Japan, and prepared in minimal ways to let the natural flavours of its ingredients shine through.

The evolution of Jaan by Kirk Westaway’s cuisine from French to modern British is reflective of its namesake chef’s growth as its executive chef. Since taking on the reigns in the kitchen, he has proudly put his British heritage on the limelight—first, with a revamped space decked in artworks reminiscent of his hometown, Devon, and second, with an ever-changing menu inspired by his childhood dishes but modernised to suit today’s discerning gourmands.

At the new Singaporean restaurant Labyrinth, diners will get to explore the beautiful mind of chef Han Liguang. He has made it his life’s mission to put Singaporean cuisine on the global culinary map with novel expressions of local dishes such as bak chor mee and Hainanese chicken rice. With every new iteration of his menu, the chef continues to prove that Singaporean cuisine can also shine on the international stage—just like Japanese, French or Italian.

The classic French restaurant turned 30 this year, but its star retains its shine with a capable culinary team led by executive chef Sebastien Lepinoy. A meal here relives the haute French fine-dining experience, where each course is masterfully prepared using the finest French produce and presented in the most lavish ways. 

Situated within the lush, floral beauty of the Garden Dome at Gardens by the Bay is Marguerite, chef-patron Michael Wilson’s contemporary outfit featuring only the best seasonal ingredients. Each dish in the seven-course tasting menu is masterfully presented, as beautiful as the flowers that adorn its exteriors.

The reopening of Meta on Mohamed Sultan Road is a testament to how far Sun Kim has come as a chef. He proudly wears his South Korean heritage on his sleeve with a bold tasting menu that presents classic dishes such as the seasonal gimbap (seaweed rice roll) and the Jeju abalone porridge in new and imaginative ways.

At Nae:um, chef-owner Louis Han unapologetically mines his cherished memories and experiences to create his menus, called “chapters”. The result is an eclectic vision of contemporary Seoul cuisine, blending Korean culinary heritage and Western technique—all within a bright, convivial environment.

Challenge your taste buds at Nouri, where chef-owner Ivan Brehm’s unique philosophy of Crossroads Cooking will take you through culinary histories and traditions across the world. Replete with innovative technique and warm service, Nouri offers one of the most memorable dining experiences in Singapore. 

Odette is one of the island’s top tables—and for good reason. The restaurant’s DNA is firmly grounded in classic French cuisine, but chef-owner Julien Royer is never afraid to infuse a sense of place to his dishes by taking inspiration from Asian flavours and ingredients such as citrus and herbs found across the region. The seven-course meal here is always a delicious surprise, and is complemented by a fine wine list and friendly service.

It is a testament to executive Chinese chef Edward Chong’s culinary prowess that Peach Blossoms is widely considered as one of the best Chinese restaurants in Singapore. Signatures such as the deep-fried cigar roll with snow crab, foie gras and black truffle are a must-try, though with Chong’s modern techniques and his knack for storytelling, you are guaranteed to make a return visit to try his new creations.

With the popularity of Indian cuisine comes Revolver, a modern grill restaurant which takes things up a notch by incorporating the element of fire in its delicious offerings. A meal here is an exciting “culinary show” where the team makes full use of the custom-built grill, tandoor oven and smoker to whip up progressive dishes flecked with Indian sensibilities.

Chef-owner Kevin Wong shines brightly at Seroja, his first restaurant that celebrates his Malaysian roots and the flavours of the Malay archipelago. It is a welcome addition to the buzzy dining scene. Given the region’s rich culture, flavours and produce, every meal here is a delicious discovery of all that it has to offer.

Long lauded as one of the most iconic Cantonese restaurants in Singapore, Summer Pavilion, helmed by chef de cuisine Cheung Siu Kong, offers time-honoured classics and elevated spins on culinary tradition. Expect premium ingredients like abalone, fish maw and lobster, cooked to showcase their multifaceted flavours.

Under the watchful eyes of head chef Toraik “TC” Chua, multi-awarded Zén orchestrates a seamless dining experience segmented into three parts across the restaurant’s three floors. Neo-Nordic cuisine shapes the seven-course tasting menu, laced with Japanese accents and made with the finest seasonal Japanese bounty.