etter known f or its shopping than its fine dining, Harbour City is nevertheless home to a true culinary gem. In a quiet corner on t he fourth floor of the complex, with its peaceful outdoor terrace where you can gaze out towards the horizon, is a restaurant that truly takes French finesse to new heights.
Forget about the hordes of shoppers as you enter this portal—international design firm Yabu Pushelberg has done a fine job with Épure, from the drama of the gilded sliding doors separating the main space and the i ntimate private room to the whimsy of t he painted murals depicting i dyllic f orest scenes. Clock the ii nnttiimmate booths that are clearly designed ff oor a r omantic tête-a-tête, t he low lliightghtiing and serene music setting
In tt he kitchen i s Nicolas Boutin, a vveteran French chef who has ssppent t he best part of 30 years ww o r k i n g for luxury hotels— RRaffles, the Mandarin Oriental