The Best Fine Dining Restaurants in Singapore

Cloudstreet offers an exciting and creative gastronomic experience, with each plate artfully crafted and a unique blend of flavors. The menu features innovative dishes with unexpected combinations and a touch of Sri Lankan and Australian heritage. The restaurant also boasts an open kitchen and stylish decor, providing a visually pleasing dining environment.

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Johnson Wong

Chef – Penang , Malaysia

World class hospitality and food that is exciting, creative, as it is tasty. Cloudstreet is without a doubt one of the best restaurants in Singapore. World class hospitality and food that is exciting, creative, as it is tasty. Every plate is art, I’m particularly enamoured at how Rishi marries sweet in savoury throughout the courses. Playful, adventurous, classy.

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Offering an Omakaze menu full of depth and umami-driven flavours, Hashida Sushi Singapore is known for its consistency and clean-tasting dishes. The chefs, including Hashida and his executive chef Yuji, are recognized for their skills with sharp knives and serving top-notch seafood from Hokkaido. Many customers have been frequenting the establishment since its first outlet in Mandarin Gallery, appreciating its traditional approach to sushi.

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Tristin Farmer

Chef – Singapore , SG

Omakaze menu to rival any in Singapore, the menu is intelligent, full of depth of flavour and umami driven. Hatch is the ultimate host and outstanding chef

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Offering a unique dining experience, Labyrinth Restaurant presents playful dishes inspired by Chef Han's childhood memories of Singapore. The menu is a journey through traditional and innovative cuisine, featuring dishes like chilli crab ice cream and other bold yet authentic flavours. The restaurant, tucked away in a shopping mall, is known for its high-quality cooking and artistic presentation, with a focus on sustainability and local suppliers.

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Victoria Burrows

Food writer – London, UK

Playful dishes created from Chef Han’s memories of growing up in Singapore Labyrinth serves tasting menus that take diners on a journey through the flavours of Chef Han’s childhood. You may be presented with street hawker favourites, dishes inspired by the steakhouses of yesteryear, and icy desserts you shave yourself on an old handgrinder. Sustainably focused, non-conformist when it comes to wine (expect Port with the first course, for example), and lots of fun.

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Meta Restaurant offers a unique culinary experience, where Korean flavors are combined with Japanese produce through French techniques. Chef Sun Kim is recognized for his ability to create traditional yet approachable dishes. The menu is predominantly seafood and fish, with notable dishes like the makgeolli muffin served with KBBQ – lamb with gang doenjang and kale kimchi.

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Darren Teoh

Chef – Kuala Lumpur , Malaysia

This restaurant in Singapore has recently moved to a new space. Sun Kim is a super talented chef, really great cooking that is very Korean inspired. He has a way of making something very traditional seem also very approachable without losing any of the intended spirit.

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With a unique approach to cuisine, Nouri is led by Brazilian chef Ivan Brehm and is situated in a colonial era terrace house. The restaurant's concept, termed as 'crossroads cooking', explores the intersections of cultures and their culinary similarities, offering dishes that range from Italy to India, Persia, Brazil, and Southeast Asia. The food preparation takes center stage in the lively and upbeat environment, and meals start with "breaking bread", symbolizing the communal spirit of dining.

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Darren Teoh

Chef – Kuala Lumpur , Malaysia

A very fascinating restaurant in Singapore. The cuisine is extremely intellectual. Chef Ivan Brehm calls it ‘crossroads cooking’ and it’s basically the intersections of how cultures across the world have more similarities than they have differences. His cuisine is based on that and I find that quite fascinating.

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Euphoria is a creative culinary endeavor led by Chef Jason Tan, focusing on the unique concept of Gastrobotanica cuisine, where vegetables, especially alliums and legumes, take center stage. The menu is adorned with luxurious produce from around the world, such as the grilled Mozambique langoustine, enhanced with French sauces made from vegetables for a refreshing twist. Notably, the Onion Textures dish showcases the chef's finesse in bringing out the best of simple ingredients.

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Sihan Lee

Food and Drinks Editor – Singapore, Singapore

Creative momentum taking roots from the humble allium Chef Jason Tan is working miracles at on his home turf at Tras street. The tasting menu is riddled with the world's more luxurious produce, amplified with French sauces made from vegetables for a refreshing change. My recent soujourn presented me with a grilled Mozambique langoustine of impeccable quality topped with Cordyceps, there's shiso miso sauce and a smidgen of tarragon oil to help it along, but it's really that brilliant légumes vin blanc that proves the most enthusiastic cheerleader in this game.

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Zén is an interactive dining experience that combines Nordic precision, French flair, and Japanese aesthetics. The establishment serves a seasonal fixed menu, which includes 5 canapés, 7 cold/warm dishes, seasonal fruits and sorbet, and 6 petit fours with coffee or tea, all presented in a relaxed, yet attentive service. The dining experience is designed to take approximately 3.5 hours, ensuring a thorough enjoyment of each course and its respective beverage pairing.

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Jaclyn Kong

Chef – Antwerp , Belgium

Definitely a highlight of my trip Home. A very interactive ***restaurant, delivering amazing flavours with its Nordic precision, French flair and Japanese aesthetics. There is no dress code requirements as it was meant for the guests to feel comfortable and at home. A large box of ingredients featuring the menu of the day was shown and explained while the 4th and 5th candles were served. I opted for a mix of alcohol and juice pairing which did not disappoint me. Both Aaron and Warren excelled in their services with very clear explanations and details of every single pairing. Every course was served with a kitchen/service staff show-casing the finishing of the dish at the tableside. Service was calm, casual, yet sharp and attentive. Zen serves a seasonal fixed menu consisting of: 5 canapés (served at first floor of the restaurant) 7 cold/warm dishes (2nd floor) Seasonal fruits and sorbet + 6 petit fours with coffee/tea (last floor) Zen is definitely top on the list to visit in one of the most exciting gastronomic destinations-Singapore!

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This restaurant, Odette, offers a modern French cuisine experience, guided by Chef Julien Royer's respect for seasonal and artisanal produce. The menu is infused with a sense of place and elegant restraint, with every ingredient having its purpose and treated with utmost care to highlight its purest flavours. The overall experience aims to deliver lasting memories through thoughtful hospitality and honest cooking.

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Peter Goossens

Chef at Hof van Cleve – Kruisem, Belgium

An amazing experience in Singapore by chef Julien Royer. Restaurant Odette in Singapore by chef Julien Royer is a real discovery. Julien serves dishes that reach unbelievable heights. An amazing experience in a very nice atmosphere.

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Known for its modern Spanish cuisine, Esquina offers a wide range of flavorful tapas and is highly recommended for its perfectly executed dishes. The restaurant provides a unique dining experience with counter-side seating, allowing customers to witness the culinary expertise of Chef Carlos and his team. Open for both lunch and dinner from Tuesday to Saturday, it's a great spot for those who appreciate Spanish food.

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Liguang Han

Chef – Singapore, Singapore

Hands down the best Spanish restaurant in Singapore. Every tapas has great flavours paired with perfect execution. Won’t go wrong with any dish here (best paella in Singapore). Opt for counterside seating to see Chef Carlos and team in action!

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Garibaldi is a well-known place for Italian cuisine, offering a blend of traditional and innovative dishes. The restaurant's must-try items include Burrata with Prosciutto, Parmigiana, Osso Bucco Risotto, and Tiramisu. The menu ranges from antipasti to desserts, aiming to provide a comprehensive Italian dining experience.

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Liguang Han

Chef – Singapore, Singapore

An industry legend in Singapore when it comes to Italian cuisine. Solid Italian style cuisine meets top notch service boasting one of the best wine programmes in the city. Must order includes their Burrata with Prosciutto, Parmigiana and Osso Bucco Risotto and Tiramisu!

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Specializing in the art of roasting Peking duck to perfection, Imperial Treasure Super Peking Duck offers an authentic culinary experience. The restaurant is known for its dedication to preserving centuries-old cooking methods, with each duck meticulously prepared and served right before your eyes. The interior combines modern chic with traditional aesthetics, creating a sophisticated ambiance that enhances your dining experience.

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Jonathan Tam

Chef at Jatak – Copenhagen, Denmark

Highlight for my time in Singapore is Imperial Treasure Super Peking Duck. As you can see in the name of the restaurant it's all about the duck. Make sure to call a few days before and reserve a duck, then bring a bunch of friends and order a ton of food. Be there for lunch so you can add a few dim sums and make sure to get the roasted pork belly. At some point the chef will come in for the duck show, be ready with the camera. Enjoy the duck with the pancakes then you'll be asked for the second serving with the rest! Lettuce wraps and the Garlic dried fried duck bones are 🔥!

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Kai Garden is a renowned Cantonese fine dining restaurant, recognized for its signature twists on traditional dishes. The restaurant offers a wide selection of exquisite Cantonese and Chinese dishes, including dim sum and roasts, all crafted by award-winning Group Executive Chef Fung Chi Keung. The recommendations highlight the Peking duck and char siew puff, as well as the double boiled cartilage soup and beetroot dumpling, as must-try dishes.

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Liguang Han

Chef – Singapore, Singapore

Another gem of a dim sum/chinese restaurant! The peking duck is highly recommended but the char siew puff is simply the best in Singapore. Double boiled cartilage soup is also amazingly thick and flavourful and the signature beetroot dumpling is also a must order!

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With a focus on showcasing Japanese artisanship, Ki-sho 葵匠 offers a unique culinary journey. Their offerings include a range of Omakase menus, curated and cooked by Kazu, who takes pride in explaining his techniques and sourcing methods. The dining experience is enhanced by the architecture of the building and the vessels that contain the food, all reflecting a deep value for aristocratic craftsmanship.

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Tristin Farmer

Chef – Singapore , SG

I was blown away by Kazu San Omakase menu. Very intelligent cooking, simple, clean, produce driven and packed with umami! A very progressive menu with each bite. Kazu cooked for us and spent time explaining his techniques and talking about his sourcing direct from Japan. Stunning food, service and entertaining evening, even if I over did the sake!

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With a focus on classic French gastronomy, Les Amis offers a fine dining experience that reflects precision and attention to detail in every dish. The menu is carefully curated, showcasing stunning ingredients and executed with perfection. The ambiance of the restaurant is reminiscent of a refined establishment you might find in Paris, providing an elegant and polished setting for your dining experience.

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Tristin Farmer

Chef – Singapore , SG

A temple to classic French gastronomy. Definitely worth a visit! Classical French fine dining at its best. Every dish was executed perfectly. A restaurant that would be at home in Paris, precision in every detail, stunning ingredients and Sebastian certainly went all in cooking for us. This is not a ground breaking restaurant, but a temple to classic French gastronomy. Definitely worth a visit!

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With a modern French bistro atmosphere, Ma Cuisine offers a unique dining experience where guests choose their wine and then receive food pairings to match. Standout dishes include the bone marrow and caviar. Notably, the wine list at this establishment is described as outstanding.

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Tristin Farmer

Chef – Singapore , SG

Modern French bistro, with delicious food. You choose you wine, then they pair your food to match. The bone marrow and caviar are a must! Their wine list is outstanding.

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Specializing in modern cuisine, Marguerite is a Michelin-starred restaurant where Chef Michael Wilson artfully presents the essence of each season through his dishes. The menu is known to feature unique combinations like cold soups, garden peas, and foraged herbs, bringing a refreshing and unique dining experience. A standout dish is the morel mushrooms custard, served with a variety of accompaniments such as spring peas, asparagus, burnt butter, lovage oil, and bear paw garlic, showcasing the restaurant's commitment to using fresh and seasonal produce.

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Sihan Lee

Food and Drinks Editor – Singapore, Singapore

Modern cuisine with visceral transportive energy At recently anointed 1 Michelin star @margueriterestaurant, Chef Michael Wilson not only highlights spring through its produce, but effectively created his cuisine with a visceral transportive energy to showcase the nature of the season and its ensuing eating habits. Cold soups, garden peas and foraged herbs, bring it on! This adeptness is furthered in the dish of morel mushrooms custard served with a train of good things. From spring peas, to asparagus, burnt butter, lovage oil and even bear paw garlic, which my surrounding forests in the Loire countryside have proven to be a treasure trove of. Immediately, my mind leaps to an expanse of fields dotted with rejuvenating colours from the rallying flora and fauna, the excitement from the passing of winter, and also the thrill that the abundance of the earth brings.

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Mizuki is a restaurant that specializes in Tempura and Sushi, offering an exquisite dining experience in a traditional setting. Their dishes, which vary according to the seasons in Japan, are known for their delicate batter and fresh ingredients, with a particular highlight being their Tempura Omakase. The restaurant also prides itself on its Sushi and Sashimi, prepared with the freshest ingredients that are delivered three times a week from Japan, and served with meticulously cooked rice seasoned with a unique blend of vinegars.

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Liguang Han

Chef – Singapore, Singapore

Best Tempura omakase in Singapore. Every course was fried to perfection in a thin delicate batter that holds its crisp which is a skill in itself given the humidity levels in Singapore. Dishes changes according to the seasons of Japan.

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With a focus on seafood, the Naked Finn brings a modern and innovative approach to its menu, with a strong emphasis on Southeast Asian ingredients and flavors. The restaurant is known for its meticulous sourcing and offers an interesting variety of seafood dishes, creatively crafted by head chef Markus. The menu is playful and fun, aiming to provide a unique and tasty dining experience for all.

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Ethel Hoon

Chef – Lech, Austria

Seafood focused restaurant, modern and innovative techniques with a focus on Southeast asian ingredients and flavor Meticulous sourcing and an interesting range of seafood, innovative flavors and techniques from head chef Markus. Playful, tasty, always fun!

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Peach Blossoms is a contemporary Chinese restaurant that skillfully combines artful presentation with authentic traditional flavors. The menu offers a unique selection such as the faux seafood "cigar", Char Siew, and Malaysian style Crispy Scale Fish, and the soups crafted by Chef Edward are highly recommended. The restaurant's decor features light woods and a nature-inspired palette, providing a warm and inviting ambiance for a unique dining experience.

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Liguang Han

Chef – Singapore, Singapore

Contemporary Chinese restaurant that finds a great balance between artful presentation and theatrics vs authentic traditional flavours. The faux seafood “cigar” is a must order and so is the Char Siew and Malaysian style Crispy Scale Fish. Chef Edward’s soups are also a must have.

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Offering top-notch sushi, Ryo Sushi is known for its exceptional price-quality ratio. The Chutoro Nigiri with Shoyu Foam, a signature dish of Chef Roy, is highly recommended. In addition, the restaurant is appreciated for its fresh, airflown seafood and a variety of high-quality uni.

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Liguang Han

Chef – Singapore, Singapore

Best sushi ya in Singapore when it comes to price vs quality. Chef Roy’s signature Chutoro Nigiri with Shoyu Foam is a must have and all his Japanese airflown seafood are as fresh as it gets! Do request for supplementary Uni nigiri as he sometimes bring in top quality uni of diff types.

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