Best of the best

T. Dining by Singapore Tatler - - Dining -

BEST NEW RESTAU­RANT ESORA

Much of Ja­panese cul­ture is an ode to na­ture and this res­onates with chef Shigeru Koizumi, who is in­spired by themes like the “feel­ing of rain” and trans­lates them into imag­i­na­tive plates. See page 129

BEST SER­VICE BRACI

From man­ager to chef to server, staff greeted all din­ers warmly. Each dish, upon be­ing served, was in­tro­duced and de­scribed in such a man­ner as to fur­ther en­hance the din­ing ex­pe­ri­ence. See page 125

GUN­THER’S

Gen­uine and warm smiles greet the din­ers at the door and this level of ser­vice never skips a beat through­out the evening.

See page 131

BEST IN­TE­RIOR DE­SIGN ODETTE

Odette’s in­te­rior takes its cue from its old-world set­ting, but is im­bued with a Scan­di­na­vian sen­si­bil­ity that makes the de­sign feel both timely and time­less. See page 138

TOP 20 RESTAU­RANTS

Find out which of your favourite restau­rants made it onto the in­au­gu­ral list. See page 72

LO­CAL CHAM­PION MAL­COLM LEE

The chef-owner of Can­dlenut has made it his mis­sion to pre­serve the Per­anakan flavours of his child­hood, but also in­no­vate them for the next gen­er­a­tion. See page 82

HALL OF FAME CHERRY GAR­DEN

The set­ting may bring one back to the idyl­lic Qing era, but the chef’s in­ter­pre­ta­tion of Can­tonese cui­sine is con­tem­po­rary and cur­rent. See page 127

COR­NER HOUSE

Aptly jux­ta­posed against the tran­quil set­ting is chefowner Ja­son Tan’s “gas­tro-botan­ica” cui­sine style, where veg­eta­bles share the spot­light in al­most ev­ery dish—the most fa­mous be­ing The Onion Re­vealed. See page 128

SAINT PIERRE

Saint Pierre thrives on its abil­ity to in­no­vate and carve out a niche through its in­ter­pre­ta­tion of con­tem­po­rary French cui­sine with Ja­panese in­gre­di­ents and mod­ern pre­sen­ta­tion. See page 141

THE WHITE RAB­BIT

The cui­sine, led by a very tal­ented Sin­ga­porean, Ben­jamin Tan, pays tribute to clas­si­cal Euro­pean dishes, pre­sented in a new breath of light and mod­ern flavours. See page 147

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