Head chef André Chiang combines cuisine with philosophy to produce a unique culinary concept. Chiang calls this fusion ‘octaphilosophy’, which centers around eight attributes: unique, pure, texture, emory, salt, south, artisian, terroir. Elements of these eight characteristics are drawn out and developed to challenge expectations of food and deliver frequent surprises. Restaurant Andre re-imagines their menu everyday, depending on available produce, and focuses on French techniques with Mediterranean flavors.
Jaan’s impressive menu matches its equally splendid location. This restaurant, perched above the city on the 70th floor, boasts views of Singapore that stretch for miles. Head chef Julien Royer creates dishes dedicated to the artistry of French cuisine that nevertheless remain rooted in fresh, local ingredients. Diners at Jaan can indulge in the creative concoctions of the degustation menu like the hand-dived Scallop au naturel and the Welsh organic lamb Rugh Estate. Book a window seat early and watch the changing hues of Singapore as the sun sets.
Shinji by Kanesaka
Shinji by Kanesaka, in the Raffles Hotel, is a sophisticated combination of elegant dining and Japanese traditions. Head chef Shinji Kanesaka respects the importance of balance within Japanese culture and incorporates this into the dining experience. The interior is minimal with elements of traditional Japanese architecture. One particular design characteristic is the rare sushi counter carved from a 220-year-old hinoki tree, a highly valued material in Japanese architecture. This feature epitomizes the restaurant’s culinary style as a homage to classic Japanese traditions. The authenticity of this restaurant is priceless and the omakase menu will not disappoint. Shinji by Kanesaka boasts another location at the St. Regis Singapore.
The popular Esquina restaurant was opened by Michelin star chef Jason Atherton, a protégé of famed British chef Gordon Ramsay and veteran El Bulli chef. Embedded in the bustling streets of Chinatown, the contemporary Spanish restaurant is a wonderful and lively spot. Atherton brings his knowledge of refined Spanish cuisine, developed at El Bulli, to Singapore. He creatively infuses Spanish dishes with Eastern elements, which results in creations such as scallop ceviche, radish salsa, soya and yuzu ponzu. These experimental, local touches ensure that dining at Esquina is an experience like none other.
Joël Robuchon Restaurant
World renowned chef Joël Robuchon has built up a fleet of restaurants around the world, each one working with the local cuisine to act as a culinary mixing pot. Joël Robuchon Restaurant Singapore is no exception, and his ambitious menu skillfully merges the local cuisine with French traditions. This contemporary fusion is experimental and exciting as it highlights the culinary possibilities that arise when incorporating an amalgam of cultural flavors. In addition, the designer interior is finished in subtle earth tones for a streamlined yet serene atmosphere complete with an indoor winter garden.
Wild Rocket is a friendly and welcoming restaurant without a grain of pretentiousness. The restaurant was conceived in 2005 out of the desire to create a place to enjoy affordable and authentic food within an informal setting. Wild Rocket coined the term ‘Mod Sin’ to describe their upscaled version of hawker cuisine and Singaporean cooking, inspired in large part by the city’s strong street food culture.
Named after renowned sommelier Ignatius Chan, Iggy’s is an intimate dining space with as much emphasis on the wine as the food. The large kitchen space is the main feature of the experience, offering guests views of the chefs as they cook. The menu is a combination of Iggy’s favourite foods from his travels to Europe, Asia and Australia. This international feel is further reflected in the wine list, and Iggy himself will match wines to dishes according to the personal preference of each guest.
Chef Janice Wong has twice been the winner of Asia’s Best Pastry Chef, a much deserved title. Wong has impressed Singaporeans with her trendy interpretations of desserts, having travelled around the world to study under some of the most prestigious international chefs. Her knowledge of classic and contemporary treats results in experimental concoctions such as the Red Miso Caramel – a blend of mustard crumble – miso lemon foam and mustard yuzu meringue. With a bar and a savory snack section on the menu, 2am:DessertBar is a popular location to socialize and absorb the energy of the city. Merging sweet and savory, Wong has reinvigorated the people’s perception of desserts.
Waku Ghin, by Japanese-born, Australian chef Tetsuya Wakuda, is recognized as one of the most intimate restaurants in Singapore. The dining room accommodates only 25 guests who, while enjoying their meal, can admire uninterrupted views of Singapore. The chef ‘s gift for drawing out distinctive and striking flavors from his ingredients is best experienced with the 10 course degustation menu. Tetsuya Wakuda is also an expert on sake, and the restaurant includes an extensive list of experimental cocktails that play with Japanese flavors.