Best of the best

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