Raffles Hotel Singapore: Where History Meets Luxury
Michelin Recognition: Three Keys (The only property in Singapore with this distinction)
The Experience
Stepping into Raffles Hotel Singapore is like entering a time capsule of colonial elegance and Asian sophistication. This isn’t merely accommodation—it’s an immersive journey through Singapore’s storied past, where every white colonnade and frangipani-scented corridor whispers tales of literary giants and tropical grandeur.
The hotel transports guests back to 1900, evoking images of Somerset Maugham penning his observations beneath swaying palms and Rudyard Kipling refining manuscripts on the verandah. This living museum seamlessly blends colonial glamour with contemporary Asian poise, earning its status as Singapore’s sole Michelin three-key property—a testament to exceptional hospitality and historical significance.
Afternoon Tea: A Ritual of Refinement
The high tea service, presented beneath the lobby’s soaring arches, exemplifies old-world elegance executed with precision. Delicate finger sandwiches showcase classic combinations, while warm scones arrive with proper clotted cream and preserves. The patisserie selection borders on artistry, each piece demonstrating technical mastery and aesthetic beauty. This isn’t casual refreshment—it’s a carefully orchestrated performance of culinary tradition.
The Long Bar: Birth of an Icon
No visit to Raffles is complete without a pilgrimage to the Long Bar, where bartender Ngiam Tong Boon created the Singapore Sling in 1915. The cocktail’s origin story adds delightful context: designed to allow women to drink publicly without scandal, the pink gin-based creation appeared sufficiently innocent while delivering sophisticated flavor.
Over a century later, the drink continues its legacy—fruity, floral, and carrying just a touch of rebellion in every crystal glass. The Long Bar itself maintains its colonial character, with ceiling fans whirring lazily overhead and jazz notes drifting through the space, creating an atmosphere where time seems to fold in on itself.
Verdict: Raffles Hotel Singapore succeeds brilliantly as both historical monument and luxury destination. It offers not just rooms and amenities, but a transportive experience that connects guests to Singapore’s rich cultural tapestry while delivering impeccable modern service.
Les Amis: The Apex of French Fine Dining
Michelin Recognition: Three Stars (One of only two in Singapore)
Chef: Sebastien Lepinoy (Protégé of the late Joel Robuchon)
The Philosophy
Les Amis represents the beating heart of French gastronomy in Singapore. When Chef Sebastien Lepinoy assumed leadership in 2013, he brought with him not just Robuchon’s legacy, but an uncompromising pursuit of perfection. His dedication was evident from the start—he demanded a complete kitchen renovation before service could begin, ensuring every element met his exacting standards.
Signature Dishes
Cold Angel Hair Pasta with Kombu, Black Truffle, and Caviar
This dish has become a rite of passage for discerning diners, and rightfully so. The preparation appears deceptively simple: perfectly cooked pasta strands, chilled and dressed minimally. Yet it delivers extraordinary depth—the umami whisper from kombu, the earthy luxury of black truffle, and the briny pop of caviar create an orchestral complexity that belies the dish’s modest presentation. It’s a masterclass in restraint and balance.
Line-Caught Turbot with Champagne Beurre Blanc
The turbot showcases Lepinoy’s technical precision—delicate fish barely kissed by heat, preserving its natural sweetness and texture. The accompanying champagne beurre blanc tastes like centuries of refinement reduced to silken perfection. Each forkful demonstrates what French cooking achieves at its most confident: classical technique meeting modern sensibility without pretension.
The Dining Experience
Les Amis operates as a temple to precision and pleasure. Service is attentive without being intrusive, the atmosphere sophisticated yet comfortable. Every plate arrives as a quiet reminder of French haute cuisine’s enduring relevance—rooted in tradition but unafraid to embrace contemporary elements.
Verdict: Les Amis justifies its three-star status with every course. This is destination dining at its finest, where technique, ingredient quality, and creative vision converge to create truly memorable experiences. Essential for anyone serious about understanding French gastronomy’s evolution in Asia.
Shoukouwa: Meditation Through Sushi
Michelin Recognition: Two Stars
Location: One Fullerton
Chef: Kazumine Nishida
Style: Edomae Sushi
The Essence
Tucked discreetly within One Fullerton, Shoukouwa operates as a shrine to traditional Edomae sushi. Chef Kazumine Nishida orchestrates an omakase experience so pure and focused it approaches the meditative. This isn’t dinner—it’s a carefully paced ceremony where rice, fish, and time become poetry.
The Process
The restaurant’s commitment to quality begins at Toyosu Market, where fish is sourced four times weekly and flown directly to Singapore. Each piece is treated with reverence—sliced with precision, pressed with exact temperature control, balanced for optimal taste and texture. The result resembles haiku: minimal elements achieving maximum expression.
The Experience
Diners eat slowly, often silently, as the outside world blurs away. There’s no theatrical presentation, no unnecessary embellishment—just the essential dialogue between exceptional ingredients and masterful technique. Each nigiri tells its own story: the slight give of perfectly aged tuna, the clean sweetness of seasonal fish, the subtle acidity of carefully seasoned rice.
The temperature control alone demonstrates Nishida’s expertise. Fish is neither too cold (which numbs flavor) nor too warm (which compromises texture), but precisely calibrated to reveal each variety’s character. The rice provides the perfect foundation—loose enough to dissolve on the tongue, cohesive enough to hold together, seasoned to enhance rather than overwhelm.
Verdict: Shoukouwa offers an increasingly rare experience: authentic Edomae sushi executed with unwavering standards. The two-star recognition feels appropriate—this is exceptional craftsmanship that respects tradition while achieving contemporary excellence. For sushi purists and those seeking genuine Japanese technique, this is essential dining.
Butcher’s Block: Primal Cooking with Purpose
Location: Raffles Hotel Singapore
Chef: Jordan Keao (Hawaii-born)
Philosophy: Whole-animal butchery and wood-fire cooking
The Concept
Butcher’s Block strips fine dining down to its elemental roots—fire, meat, and honest craftsmanship. This wood-and-steel carnivore’s sanctuary operates under Chef Jordan Keao’s guidance, preaching the gospel of whole-animal butchery and primal cooking techniques that prioritize flavor over fussiness.
The Cooking Style
The kitchen centers around open flame, where cuts are grilled until achieving that perfect contrast: charred and smoky exterior giving way to tender, juicy interior. This isn’t molecular gastronomy or avant-garde experimentation—it’s cooking that honors ingredients through straightforward, skillful preparation.
Standout Elements:
- Bone Marrow: Served until it melts like butter, rich and unctuously satisfying
- Steaks: Kissed by flame to develop deep caramelization while maintaining interior juiciness
- Vegetables: Blistered into concentrated sweetness, often sourced from Cameron Highlands
The Philosophy
There’s raw honesty to this food—no pretense, no unnecessary garnishes, just quality ingredients treated with respect and cooked with intention. The focus on whole-animal butchery speaks to sustainability and waste reduction, while the wood-fire method adds depth impossible to achieve through conventional cooking.
The restaurant proves that fine dining need not always whisper in hushed reverence. Sometimes it can roar with confidence, celebrating the primal pleasure of perfectly cooked meat and the ancient alchemy of fire and food.
Verdict: Butcher’s Block succeeds as a counterpoint to Singapore’s more refined dining establishments. It delivers satisfaction through elemental cooking—stripped of complexity but rich with flavor and expertise. Ideal for those who appreciate quality ingredients, expert butchery, and the honest pleasure of wood-fire cuisine.
Summer Pavilion: Cantonese Refinement
Michelin Recognition: One Star
Cuisine: Cantonese
The Setting
Summer Pavilion hums with quiet authority. The dining room balances elegance with understatement—sophisticated without being stuffy, refined without feeling distant. Service operates with gracious efficiency, creating an atmosphere where diners feel both valued and comfortable.
The Cuisine
The menu walks that delicate knife-edge between tradition and innovation. Dishes speak softly but carry centuries of culinary refinement in their execution. This is Cantonese cooking that honors its heritage while remaining relevant to contemporary palates.
Signature Preparations:
Double-Boiled Soups
These showcase the patience and precision central to Cantonese cuisine. Hours of gentle simmering extract every nuance of flavor while maintaining clarity and delicacy. The result is liquid comfort—nourishing, complex, and deeply satisfying.
Delicate Dim Sum
Each piece demonstrates technical mastery: translucent wrappers revealing carefully seasoned fillings, proper texture ratios, and balanced seasoning. This is dim sum elevated from casual dining to culinary art.
Steamed Whole Fish with Ginger and Soy
A classic preparation executed with precision. The fish arrives perfectly cooked—flesh just set, moist and flaky. The aromatics enhance rather than overpower, allowing the seafood’s natural sweetness to shine. Simple ingredients, flawless technique, timeless appeal.
The Experience
Summer Pavilion represents Cantonese fine dining at its most accomplished. The restaurant doesn’t chase trends or force innovation. Instead, it focuses on perfecting traditional techniques and sourcing exceptional ingredients, trusting that quality and skill will speak for themselves.
Verdict: Summer Pavilion’s one Michelin star accurately reflects its achievement—consistently excellent Cantonese cuisine delivered in an elegant setting with attentive service. This is destination dining for those who appreciate the subtle complexities of regional Chinese cooking and the discipline required to execute it at the highest level.
Final Thoughts: Singapore’s Enduring Excellence
These five establishments demonstrate why Singapore maintains its position as Southeast Asia’s fine dining capital. Rather than chasing novelty or succumbing to economic pressures, these restaurants double down on excellence—investing in quality, technique, and experience.
The Common Thread: Whether offering colonial elegance, French haute cuisine, traditional sushi, primal grilling, or Cantonese refinement, each venue operates with unwavering commitment to its vision. They prove that Singapore’s dining scene isn’t retreating but evolving, pushing harder and aiming higher.
In a world obsessed with what’s next, these establishments remember how to savor the now—one perfect plate, exquisite glass, and unforgettable meal at a time.
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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