Trip.Best Popular Fine Dining in Singapore [2024]

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"Singapore Explorer | Mi San French food Odette went to the top-ranked restaurant with friends to eat fine dining. Odette is located in a historical place like National Gallery , the location is good and tonal. Because the location is limited, it is difficult to determine, and a deposit is required. The menu is divided into two kinds of vegetarian and vegetarian, we have ordered. The choice and combination of ingredients are exquisite, but no matter the vegetarian, it is really amazing to me not much. The order of the picture is the order of serving. Appetizers and pre-dinner mushroom tea taste good. The first pre-course, caviar is used in Yongkang, Zhejiang, and the sea urchin is used in Hokkaido. On the contrary, the first avocado is very fresh and can eat the taste of the forest. The first vegetarian food wins. The second saba fish, the fish itself is very fishy, and eating with beets can neutralize the fishy smell. I personally can't appreciate this dish. The second dish of vegetarian food is beets, which are beautifully placed and can eat the taste of the earth. The second vegetarian food wins. The third hot spring egg, the plate is good-looking and dry ice is used. The egg is said to be boiled in water at 63.5 °C for 50 minutes to have this effect, soft and soft. The fourth is the Scottish blue lobster, the shrimp meat is not completely cooked, the control is just right, the meat Q bullet, the highlight is the sauce with Japanese sake as the bottom, it is rare. The fifth is the most expensive Kinki fish in Japan, near the salmon, the sauce is cooked by fresh shrimp. If you go to Hokkaido, you must eat this fish. This fish is oily, but relatively silver salmon is less. The sixth staple food is pepper roast pigeon, pepper from Cambodian Kampo, pigeon from Bretagne, France, and it is 5 minutes cooked. JR chef is very interested in flying pigeon legs. Overall, innovation is not enough, or something traditional french old school , just punch a card ～"

"The restaurant focuses on Nordic kaiseki cuisine, and its unique dining style is even more refreshing. The restaurant is located in a three-story small western-style building, and the whole dining experience runs through the different spaces of the entire restaurant, each part can bring a different experience. First of all, taste the front dishes on the first floor, a total of 4 dishes, each set is small and exquisite, the taste is very unique, plus the living room design and the waiter's friendly communication, let you have a feeling of being at home. After the ante-course, you will be shown the open kitchen, showcase and introduce all the ingredients and ingredients used tonight. The aperitif is just right with every side dish. The dinner needs to come to the second floor, the environment is more elegant and quiet, and there is a small garden-like dining area, very fresh and natural. Each dish is beautifully made, and the ingredients are quite advanced, including Scottish scallops, Japanese-style fish liver and French fried foie gras, and each dish is paired with a different cup of champagne according to the taste. It includes a total of 7 Krug champagne such as [1988 Krug, Brut] [1995 Krug, Brut] and [2004 Krug, Clos Du Mesnil], which can be said to be too valuable. After enjoying the dinner, you will come to the lounge area on the third floor to taste refreshments and fruits. The variety of refreshments is also quite rich, and the fruit selection is also very good. After dinner, you can have tea and chat with friends here, which is very comfortable."

"Weifeng and food first arrived in Singapore on the first night, enjoy the mainland food list top of the Lion City's list of Japanese food store waku ghin, which is said to be Beckham's favorite Singapore restaurant. When the chef came out to say hello to everyone, I saw him with a "tw" embroidered on his chest. I thought he was a veteran from Baodao Yucun. Later, I learned that tw was the abbreviation of his name Tetsuya Wakuda. The friend in charge of catering promotion at the Sands Hotel in Singapore introduced that the legendary Michelin chef had been born in Australia for a long time. Living, so unlike many classical genres and food gods, Tw's dishes are more personal, described in official language, is to harness the quality ingredients of Japanese cuisine in the taste system around the world. Isn't this the basic style of the new chefs of the major cuisines I see in the Mainland? Put the techniques and ingredients aside and pull them off, and then integrate more widely, so that people can explore the possibility of innovation. It seems that people share this heart and heart. But the Japanese have actually started exploring this earlier than we have, and are more determined. After the Meiji Restoration, Japanese society set off a wave of whole westernization. In addition to learning the scientific education and social system of the West, the Western lifestyle is also considered more civilized and advanced, so Li Shutong can learn dramas in Japan, and the Japanese can brew the best whiskey in Asia. In such a large atmosphere, the "Western style and food" that is highly integrated with Western food is also born. Focusing on food, tw's approach is really not traditional Japanese style. Half-cooked and beef with wasabi and Japanese-style sauce, the style and cooking ideas are both like Japanese-style thin-burning, Western-style salad, and some like Chinese-style "fishing". Still clinging to the stifling and restrained aesthetics of Dongguan, Chinese chefs are obsessed with flowers, and Japanese chefs are intoxicated with dry landscapes. Unlike the Chinese and Western chefs, Japanese chefs seem to be more keen to pile up in details. The cup of things that started I thought was the warm stomach soup common in exquisite Chinese food today, but it turned out to be a traditional Japanese tea bowl steamed, but the fire of tw is definitely upgraded and iterated. Because the real protagonist of this tea bowl steaming is the smoked caviar inside. It is necessary to not only steam the tea bowl in a warm form, but also to avoid the high temperature to destroy the taste of caviar, which is probably the chef's hard work to pinch the precise tip. Without the usual fish-raw platter, fresh sea urchin shrimp and caviar mix to make a sashimi "fish up" for a "mini bonsai". We have to admit that many of our daily powders are chasing raw meat hormones, not another culinary expression of the mindset. Tw has a goose liver roasted with fish is worth learning from Chinese chefs, with fish bone pickling meat, hot weather control to soft slippery, and oil-free goose liver mixed food, there is indeed a full compound oily aroma. In fact, from the perspective of cooking methods, ingredients selection and flavor combination, this dish is difficult to define which cuisine and which border, and culture may not have a boundary!"

"Michelin two-star French meal, order the seasonal black truffle package ～ full of truffles and fish, so satisfying! "Truffle Big Bang" (I took the name myself, with sweet onions, every spoonful of the entrance is the aroma of truffle ～ The dessert part is a super surprise, the big pearl dessert is wrapped in citrus-flavored Italian milk jelly and the same taste sled, with jelly and citrus pulp at the bottom, It's delicious to go to heaven! The dessert is even more refreshing. I saw the first time a pears dessert with musk, which was caramel-flavored cream and crunchy biscuits. It was a wonderful and beautiful taste. A great meal!"

"If Michelin eats food quality and restaurant service, then JAAN must have one more plus, that is super beautiful scenery. Located on the 70th floor of the Swissôtel Singapore, you can overlook the entire Singapore, whether it is the towering MBS or the busy CBD. If you have dinner time, I believe the night view will be a different feeling. 🍮🍥🍡 We chose 5 courses for lunch. The 4 snacks of the fore dish are small and exquisite, and the ingredients include black truffle icon, foie gras mousse and other materials, which are packed with different ceramic plates of high and low, very similar to an artwork. 🍅🥒🌺 staple food [Sweet Summer Tomato] is quite exquisite, a complete tomato is full of fillings, and a grain of ice cream and petals is embellished on the top. The high-value appearance is a fresh and appetizing acid and sweet fusion, which can open the taste buds immediately. 🥩🥔🥕 [Cornish Seabass] and [Organic Chicken] tastes are also remarkable. Especially the chicken is quite tender, everything is open, the fat meat is wrapped in a layer of crispy fried potatoes, there is a taste of eating fried chicken. Whether it is food or scenery, Jaan is worthy of the Michelin title. If you are interested in friends, it is recommended to book a window location in advance."

"Meta Restaurant located in 1 Keong Saik Road, Singapore 089109, Singapore because this is a Michelin-star restaurant, the price here is completely fair, acceptable, not cheap, but it is worth it. Appetizers are combed biscuits, crisp as if they were fried in the mouth; oysters are a must-order, which is really delicious. It was just the temperature that upset me, it was so cold that someone was distributing blankets to customers at a few tables... got a hint? Just keep it warm!"

"[Taste] The chef Rishi Naleendra is from Sri Lanka, his menu is based on local ingredients and has a unique taste. [Environment] The restaurant has an elegant environment. The Michelin Guide also recommended this restaurant, thinking that the cooking here is excellent and not to be missed. [Service] The service attitude is very friendly and professional. Cloudstreet is a restaurant at the helm of the chef Rishi Naleendra and Gareth Burnett, and is a sister restaurant of CHEEK BISTRO. ❗️ This restaurant offers a variety of cuisines, including Western food, Asian food and desserts, which is not too good."

"Christmas is coming, and I booked a Michelin two-star restaurant with my friends [Saint Pierre]. I always felt that the dishes in the restaurant were high value and high price, but the taste was often very strange and not in line with the public taste. Until I experienced Saint Pierre , I found that the original fine dining was guaranteed to have high value. It can be so delicious. We booked [SET LUNCH] in 4-Course, which included two pre-courses, one staple food and one dessert, 158 new prices and tastes, personally feel that the price/performance ratio is quite high. There are two options for [Caviar] and [Jerusalem Artichoke] for the pre-course. Caviar uses black caviar from N25, placed on white cheese, and then paired with fresh tape, the appearance is very good and the taste is very good. The other is vegetarian, the ingredients use chicory and Aomori apples. The second pre-course [Marron] ingredients are WA crayfish, with brahmin ginseng and citrus, the meat is fresh and tender. The classic calf thymus in the French meal is thick and juicy and tastes very special. Vegetarian [Tomato] uses amela tomato, with fresh avocado, and the taste is quite refreshing. There are 4 choices for staple foods, [Beef] Japanese near the river and beef, the meat is quite tender. [Venison] New Zealand venison, with black truffles, tastes good. And [Kinmedai] Japanese Chiba Jinmembrane and vegetarian [Pumpkin] face value is very high. The two desserts are quite exquisite, chocolate mousse is sweet but not greasy, chestnuts and comice fragrant pears are also collocation, and some small appetizers and small desserts will be presented before and after the meal, which can be said to be very careful. The location of the restaurant is great, the huge floor-to-ceiling windows face MBS directly, the slight disadvantage is that the decoration is too simple, but the service is in place. Especially suitable for anniversary and birthday experience."

"PALATE CLEANSER▪️ᴏ sᴛᴇ ᴘ ᴀ ᴛ▫️𝘸𝘢𝘯𝘥𝘦𝘳𝘪𝘯𝘨 𝘫𝘦𝘸, 𝘳𝘰𝘴𝘦𝘭𝘭𝘦, 𝘵𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴 Turning dessert is a bowl of Southeast Asian street "ice ice" ingredients are mostly local flowers and plants purple thousands of years of green ice to retain the taste of small broken ice Roshen flower and hanging bamboo plums boiled into syrup rich and fresh This combination is inspired by traditional herbal tea ~ hidden under the ice Black honey-immersed asparagus dragon fruit and other tropical fruits Ding finally dotted with butterfly orchid SWEET ▪️ "ᴍ ғᴀᴠᴏᴜ ᴛᴇ ᴘᴀ ᴀ ᴍᴀ s~ᴀᴍ s~ᴀᴄᴋ ▫️𝘴𝘸𝘦𝘦𝘵 𝘤𝘰𝘳𝘯 𝘵𝘦𝘹𝘵𝘶𝘳𝘦𝘴, 𝘮𝘶𝘢𝘩 𝘤𝘩𝘦𝘦, 𝘤𝘰𝘵𝘵𝘰𝘯 𝘤𝘢𝘯𝘥𝘺, 𝘣𝘪𝘴𝘬𝘪𝘵 𝘱𝘪𝘳𝘪𝘯𝘨, 𝘴𝘰𝘳𝘨𝘩𝘶𝘮 "My favorite night market snacks" are really put all the time I liked when I was a child! Sweet corn biscuit waffle with salty butter sweet corn ice cream salty sweet balance plus sorghum popcorn rich in taste marshmallows on the top but also sprinkled with shiny jump sugar can be heard throughout the crispy crackling sound, there is numbness at the bottom, soft and soft, not sticky Love! - The last Petit Four was replaced with a mini egg because of a friend's birthday. The birthday will be late, but there will be a lot of famous books in the restaurant that can be turned over. Even the pillows are very intimate. The restaurant is hung with various historical oil paintings. It is also spent on the environment and strives to add new ones. Po culture runs through it"

"The staff in the good guy store really have Chinese people, super enthusiastic! I haven't eaten before, I asked the clerk's little brother, recommended a few to us, it is quite suitable for my taste, I quite like this taste haha!"