🌟 The Elite: Three Michelin Stars
Odette (#9) – City Hall
Cuisine: French Fine Dining
Price: From $348
The Experience: Chef Julien Royer’s masterpiece showcases honest French cooking with deep respect for ingredient provenance. Expect magnificent plates featuring pigeon tail, Kegani crabs, and Jade Tiger abalone. The restaurant sources directly from Royer’s farming family in France.
Why It Matters: No Singapore dining list is complete without Odette. It represents the pinnacle of French gastronomy in Asia.
Pro Tip: The restaurant closes for a three-month refresh starting September 2025.
ZĂ©n (#12) – Outram
Cuisine: Nordic/French/Japanese Fusion
Price: $580 for dinner
The Experience: Chef Björn FrantzĂ©n’s first international outpost is an exercise in culinary creativity. Endless courses feature rare ingredients like pickled baby pine cones and pĂ©rigord black truffles.
Investment Required: Yes, it’s expensive, but the three Michelin stars justify the price tag.
Beverage Program: Three pairing options available ($250-$350).
Les Amis (#14) – Orchard
Cuisine: French Fine Dining
Price: $365-$565
The Legacy: Over three decades of excellence under Chef SĂ©bastien Lepinoy. Almost everything is sourced from France, with caviar making frequent appearances.
Standout Elements: Award-winning cellar with 3,000 wine labels. Signature dishes include morel velouté with foie gras and truffle, and sea urchin royale with fennel.
Experience Level: Best for serious fine dining enthusiasts.
🌟 Two Michelin Stars
Thevar (#3) – River Valley
Cuisine: Contemporary Indian
Price: $298 per person
The Innovation: Chef Mano Thevar brilliantly incorporates European techniques into traditional Indian flavors. The Mysore spiced lamb rack is legendary—perfectly charred with a medium-rare center, served with biryani and raita.
Unique Aspect: Finally, Singapore has a contemporary Indian restaurant to call its own.
Dietary Note: Cannot accommodate vegan, dairy-free, or gluten-free diets.
Jaan by Kirk Westaway (#13) – City Hall
Cuisine: British Contemporary
Price: Tasting menus available
The Setting: Breathtaking skyline views celebrating the restaurant’s 10th anniversary.
Signature Dish: Charred leek and potato soup with a serious cult following.
Design Philosophy: Interiors echo Devon’s fossil cliffs and coastline where Chef Kirk grew up.
Don’t Miss: Freshly baked dark rye batard roll and sourdough layered bun with Devonshire butter.
🌟 One Michelin Star
Seroja (#1) – Rochor
Cuisine: Modern Southeast Asian
Price: $268 per person
Historic Achievement: Singapore’s first Michelin Green Star for sustainability.
Chef’s Credentials: Kevin Wong won the 2023 Michelin Guide Young Chef Award.
Menu Highlight: Trader’s rice showcasing rice from the Lun Bawang tribe in Borneo.
Sustainable Focus: Seasonal ingredients and sustainably sourced seafood throughout.
Enhancement: Drink pairings from $88 feature local ingredients.
Naeum (#2) – Tanjong Pagar
Cuisine: Contemporary Korean
Price: $228-$268
The Refresh: Recently updated space with elegant hanok-inspired design.
Chef’s Journey: Louis Han’s cuisine reflects his journey from South Korea to Abu Dhabi to Singapore.
Experience Options: Eight-course ($268) or six-course lunch ($228) on Saturdays.
Private Dining: Hideaway space available with advance booking.
Labyrinth (#6) – City Hall
Cuisine: New Singaporean
Price: $208 lunch / $298 dinner
Locavore Commitment: 80% of ingredients sourced from Singapore farms.
Chef’s Story: LG Han left banking to create distinctly Singaporean cuisine.
Signature: Ang Moh Chicken Rice—a reinterpretation of the hawker classic.
Dynamic Menu: Constantly changes based on seasonal produce availability.
Candlenut (#28) – Tanglin
Cuisine: Peranakan
Price: $108 lunch / $138 dinner
The Classic Approach: Chef Malcolm Lee excels at cooking traditional dishes with premium ingredients.
Menu Name: ‘Ah-ma-kase’ menus feature fish maw soup with cod, blue swimmer crab curry, and udang masak lemak.
Standout Dish: Chap chye ($26)—vegetables stewed to perfect texture.
Setting: Cushy Dempsey Hill location.
Summer Pavilion (#32) – City Hall
Cuisine: Cantonese
Price: From $138
Consistency: Eight consecutive years of Michelin recognition.
Chef’s Tenure: Cheung Siu Kong has led the kitchen since 2003.
Signatures: Barbecued Iberico pork glazed in honey, steamed vermicelli with Hokkaido king scallops, double-boiled fish maw soup.
Ambiance: Inspired by Chinese garden pavilions with hand-painted tableware.
Tea Program: Curated by Tea Bone Zen Mind.
🔥 Modern Asian Excellence
Fiz (#4) – Tanjong Pagar
Cuisine: Contemporary Southeast Asian
Price: Tasting menu with 30 dishes
Chef’s Vision: Hafizzul Hashim draws from pasar malams, grandmother’s recipes, and traditional Malay hidang.
Unique Focus: Forgotten indigenous ingredients and ancient coastal cooking techniques.
Menu Options: Now offers Ă la carte plus tasting menus.
Preparation Required: Skip lunch—dinner is an elaborate 30-dish journey.
Iru Den (#5) – Newton
Cuisine: Contemporary Asian (Taiwanese focus)
Price: From $128
Hidden Gem: Cozy spot in a black and white colonial house along Scotts Road.
Evolution: Shifted from Japanese to fully embracing Taiwanese flavors.
Highlights: 10-year fermented cai pu, fresh ama ebi from Taiwan, sanma claypot.
Beverage Program: Wife Emily curates approachable wine pairings from $60.
Path (#24) – Marina Bay
Cuisine: Contemporary Asian with French techniques
Price: Eight-course Voyage menu
Philosophy: Comforting yet refined East Asian flavors with French savoir-faire.
Sourcing: Most seafood from Indonesia and Malaysia.
Unique Creation: Japanese Tai recreating chicken rice flavors without chicken or rice.
Portions: Generous servings inspired by traditional Chinese banquets.
Born (#27) – Tanjong Pagar
Cuisine: French gastronomy meets Chinese ingredients
Price: $368
Chef’s Approach: Zor Tan’s menu guided by personal memories and gastronomic discoveries.
Menu Journey: Five opening snacks leading to complex creations.
Standout: Reconstructed Portuguese egg tart with foie gras, custard, and black balsamic pearls; Sichuan monkfish with fermented capsicum.
Setting: High glass ceilings with central open kitchen.
🍝 Italian Excellence
Cenzo (#10) – Tanjong Pagar
Cuisine: Modern Australian-Italian
Chef: Drew Nocente (former Salted & Hung)
Atmosphere: Action-packed open kitchen in main dining room.
Must-Try: Orecchiette con salsiccia, truffle ravioli (limited daily portions), grilled tiger prawns with seaweed and garlic chilli.
Sleeper Hit: House-cured beef pastrami sandwich.
Somma (#17) – River Valley
Cuisine: Modern Italian (Puglian)
Price: $258 for six courses
Concept: Chef Mirko Febbrile’s dual-concept destination in former library building.
Layout: Intimate 36-seat fine dining upstairs, laidback cocktail and pasta bar downstairs.
Comparison: More refined than sister restaurant Fico, with creative Puglian dishes.
Drink Rec: Campari Seltz at the downstairs bar.
Osteria Mozza (#35) – Orchard
Cuisine: Cal-Italian
Chef: Celebrity chef Nancy Silverton
Atmosphere: Open kitchen with two wood-burning ovens, alfresco herb garden, iconic mozzarella bar.
Signature Pizzas: Meat Lover and fennel sausage pizza.
Must-Order Pasta: Orecchiette—”little ears” of al-dente pasta with sausage and Swiss chard.
Vibe: Feels like a casual day trip to Los Angeles.
Bistecca Tuscan Steakhouse (#25) – River Valley
Cuisine: Tuscan Steakhouse
Price: Premium
Accolades: 2024 Best Steakhouse in Asia, #53 on World’s 101 Best Steak Restaurants 2025.
Star Dish: 1.1kg Bistecca alla Fiorentina—pure-bred F1 Australian Wagyu (MBS6) with perfect crust.
Ambiance Options: Alfresco for casual vibes, intimate indoor dining room for special occasions.
Legacy: Consistent standout since opening in 2012.
La Bottega Enoteca (#29) – Marine Parade
Cuisine: Pizza & Pasta
Recognition: Ranked 15th on 50 Top Pizza Asia Pacific 2024.
Signature: Newpolitan pizza—72-hour slow fermentation for crisp, airy crust.
Must-Try Pasta: Orecchiette alla “Norcina” with sausage, mushrooms, pecorino and parmigiano.
Budget Option: Check out sister venue Casa Vostra for more affordable options.
🍜 Asian Comfort & Heritage
Belimbing (#19) – Rochor
Cuisine: New-Gen Singaporean
Price: $88 tasting menu
Sister Concept: Above The Coconut Club by same team.
Innovation: Works with disparate flavors and forgotten ingredients to create noticeably Singaporean yet delightfully foreign dishes.
Highlights: Grilled firefly squid salad with rojak flavors, wok-fried nasi ulam with herbs.
Cocktails: Three exclusive tipples by Side Door’s Bannie Kang.
The Coconut Club (#46) – Rochor
Cuisine: Premium Nasi Lemak
Price: Over $20 per dish
The Queue: Daily lines prove it’s worth the premium price.
Quality: Rice flavored with coconut milk from single Sabak Bernam plantation in Malaysia; organic chicken perfectly spiced.
Signature Touch: Crispy rempah crumbs over rice.
Don’t Miss: Handmade kueh sampler made fresh daily.
Rempapa (#43) – Geylang
Cuisine: Multicultural Singapore Heritage
Chef: Damian D’Silva (MasterChef Singapore judge)
Philosophy: Blends Chinese, Peranakan, Eurasian, Indian, and Malay traditions.
Service: All-day dining—brunch, dinner, and bar nibbles.
Must-Orders: Babi pongteh, Hakka fried pork, Sri Lankan chicken curry, babi tulang masak assam.
Dessert: Assorted kueh platter with daily selections.
Harummanis (#44) – Rochor
Cuisine: Modern Malay
Chef: Akmal Anuar (from award-winning Dubai restaurants)
Mission: Bringing modern Malay cuisine to the Malay community.
Innovation Example: Ketoprak with Japanese sesame sauce and kombu; batang pinang with wagyu tenderloin, petis, and white truffle.
Takeaway Tip: Epok-epok made with French puff pastry and wagyu mince.
🥩 Steakhouse Royalty
Burnt Ends (#8) – Tanglin
Cuisine: Australian Barbecue
Equipment: Four-tonne brick kilns heating to 700°C designed by Chef Dave Pynt.
Philosophy: Everything cooked over open flames.
Table Staples: Flat iron steak with bone marrow and burnt onions, smoked quail eggs with caviar.
Legendary Item: Signature burger ($11.99)—leaving without trying it is a travesty.
Booking: Month-long waiting list—plan ahead.
Meadesmoore (#37) – Tanjong Pagar
Cuisine: Modern Steakhouse
Chef: Victor Loy
Specialty: Gorgeous crust with tender interior on highest quality cuts.
Signature: The Meadesmoore Cut—between ribeye and chuck with varied flavor profiles.
Ambiance: Large arched windows, plush couches, marble-topped tables.
Atmosphere: Comfortable luxury.
Cut by Wolfgang Puck (#48) – Marina Bay
Cuisine: American Steakhouse
Distinction: Celebrity chef’s first Asian outpost.
The Focus: Steaks grilled over hardwood and charcoal.
Sources: USDA Prime from Illinois, Australian Angus and wagyu, snow-aged Wagyu, and more.
Price Range: $88-$300 for various cuts.
Sleeper Side: Fried peewee potatoes—to die for.
🍱 Japanese Mastery
Zeniya (#16) – Orchard
Cuisine: Kaga Kaiseki
Price: $138-$388
Distinction: Only international outpost of two-Michelin-starred Kanazawa original.
Sourcing: All ingredients flown from Kanazawa’s historic Omicho Market (except water).
Seasonal Highlights: Uni, kegani (horsehair crab), nodoguro (blackthroat seaperch), kanou-gani (snow crab) rice.
Sake Program: Sommelier-selected sake pairings ($118 for four glasses).
Sushi Kawasemi (#36) – Tanjong Pagar
Cuisine: Traditional Edomae Sushi
Philosophy: Simple focus on fresh fish, perfectly seasoned rice, masterful technique.
Technique: Fish aged wet or dry depending on cut to coax out umami.
Sourcing: Seasonal ingredients from Tokyo’s Toyosu Market four times weekly.
Experience: Closest to eating sushi in Japan without the flight.
Open Mind Required: Aged sushi has deeper, more complex flavor than typical.
🌶️ Korean Excellence
Naeum (#2) – Tanjong Pagar
[See One Michelin Star section above]
Anju (#22) – Tanjong Pagar
Cuisine: Modern Korean Small Plates
Name Meaning: Korean term for dishes paired with alcohol.
Atmosphere: Elegant and cozy.
Menu Style: Refined small plates—both traditional and contemporary.
Highlights: Black bean mascarpone on sourdough, galbi jjim (slow-braised beef short ribs), bossam, gochujang cauliflower, abalone gim pasta.
Drink Recommendation: Mhungmyungju—refined glutinous rice liquor (beyond champagne makgeolli).
Um Yong Baek (#38) – Tanjong Pagar
Cuisine: Jeju-style BBQ (dinner) / Busan-style gukbap (lunch)
Rarity: Jeju-style BBQ is hard to find in Singapore.
Dinner: Dry-aged pork with medley of kimchi and condiments—each bite tastes different.
Service: Staff expertly grill and plate pairings for you.
Favorite Bite: Ogyeopsal (five-layer pork belly) in Jeju-style fish sauce bubbling on grill.
Lunch: Hearty, comforting Busan-style pork and rice soup.
Booking: Reservations encouraged; walk-ins may wait an hour.
Na Oh (#20) – Jurong West
Cuisine: Korean
Chef: Corey Lee from three-Michelin-starred Benu (San Francisco)
Unique Location: Third floor of Hyundai Motor Group Innovation Centre car facility.
Menu: Four-course prix fixe ($78) changing seasonally.
Highlight: Buckwheat pancake with greens from in-house smart farm.
Format: Jinjitsang—one main dish with banchan.
Bonus: Free guided Discovery Tour of building, smart farm visit, Skytrack experience.
🍛 Indian Innovation
Thevar (#3) – River Valley
[See Two Michelin Stars section above]
Revolver (#21) – Tanjong Pagar
Cuisine: Bold Progressive Indian
Price: $139-$199
Philosophy: Reshapes perceptions of Indian food while maintaining fiery character.
Menu Options: Seven-course Discovery ($139) or eight-course Experience ($199).
Unique Element: Kulchette (flatbread)—hybrid of Indian kulcha, Turkish pid, and Neapolitan pizza fired in tandoor.
Best Seats: Counter in front of Yarra woodfire oven’s flickering embers.
Lunch Option: Two-course set lunch ($38).
🌍 Global & Fusion
Lolla (#7) – Tanjong Pagar
Cuisine: Mediterranean with Filipino accents
Chef: Johanne Siy—Asia’s Best Female Chef 2023
Origin: Inspired by Pangasinan (“the place of salt”)
Flavor Profile: Bright and bold.
Star Dish: Charred carabinero prawn with shrimpy head butter—sop up every drop with dense potato bread.
Menu Style: Seasonal small plates.
Booking: Reservations essential; tasting menus Friday-Saturday dinners only.
Cloudstreet (#11) – Tanjong Pagar
Cuisine: Personal exploration of identity
Price: From $248
Chef’s Background: Rishi Naleendra’s Sri-Lankan roots, Colombo childhood, Australian fine dining experience.
Duration: Three-hour dining experience.
Journey: Grilled oysters in coconut milk to rye flour bread with local stout paired with 2008 Clause Preisinger Paradigma.
After-Dinner: Continues at second-floor Cirrus for cheese and dessert.
Lunch: Only offered Fridays and Saturdays.
Claudine (#15) – Tanglin
Cuisine: Comfort French
Chef: Julien Royer
Setting: Preserved colonial chapel.
Inspiration: Traditional Auvergne home cooking.
Warmth: Exudes feeling of homecoming.
Crowd-Favorite: Vol-au-vent with creamy veal sweetbreads and morel mushrooms.
Signature: Claudine Bouillabaisse—dense Provençal fish stew with carabinero prawns (feeds four).
Bread Course: Rye sourdough with Iberico butter—simple but sublime.
Latido (#18) – Eating
Cuisine: Colombian
Distinction: Singapore’s only Colombian restaurant.
Chef: Fernando Arevalo (former head chef of Preludio and Bacatá)
Philosophy: Chef’s culinary homecoming to Colombian childhood flavors.
Adventurous Items: Grilled chicken hearts, braised rabbit wraps.
Discoveries: Magic of plantains, corn cake, cassava wraps.
Must-Order: Sopa langosta ($48) if budget permits.
Complete Experience: Colombian wines and coffee available.
Tamba (#31) – Tanjong Pagar
Cuisine: West African
Owner: Kurt Wagner (Kafe Utu, Magpie)
Focus: West African food specifically (not pan-African like Kafe Utu).
Price: $138 for six courses
Highlights: Tapalapa with goat’s milk ricotta and smoked bacon butter, spicy Liberian black-eyed pea soup, woodfire-grilled beef tenderloin and octopus, signature Jollof rice with sakura chicken.
Bar: 60% African spirits with drinks inspired by memories of Wagner’s brother Tamba.
Hayop (#42) – Tanjong Pagar
Cuisine: Filipino
Concept: Fine-casual offshoot of Manila’s Manam.
Mission: Singapore’s love letter to the Philippines.
Approach: Classic Filipino dishes dialed up a notch.
Highlights: House Crispy Sisig on sizzling hot plate, best with stir-fried garlic rice.
Dessert: Halo-halo is a must-order.
Appeal: Will impress Filipino friends and their Lolas.
Brasserie Astoria (#33) – City Hall
Cuisine: Nordic-French Brasserie
Chef: Björn Frantzén
Setting: Historic Victoria Theatre and Concert Hall.
Style: Grand European dining hall with tableside service, flambé trolleys, dessert carts.
Execution: Head chef Emil Cecil Ess.
Highlights: Butter-fried Råraka with vendace roe and crème fraîche, Toast Astoria (Swedish Toast Skagen with prawns, king crab, trout roe).
Showstopper: Whiskey-flambéed beef prepared tableside.
Bar: Nordic and Asian-inspired cocktails.
🦞 Seafood Specialists
Humpback (#34) – Outram
Cuisine: Seafood & Wine Bar
Price: $$
Fame: Backdrop for Crazy Rich Asians scene.
Star: Oysters ($8 per piece)—Summerstone, Blue Pool, Hammersley Inlet, Eld Inlet.
Other Hits: Applewood-smoked hamachi pastrami tostada, house-cured swordfish belly bacon with ricotta cavatelli.
Menu Style: Designed for sharing.
Happy Hour: $4 oysters all day Monday and public holidays; until 7pm Wednesday-Sunday.
Keng Eng Kee Seafood (#40) – Bukit Merah
Cuisine: Seafood & Zi Char
Fame: Cult-favorite for chilli crab (Singapore’s national dish).
Specialty: Range of zi char dishes.
Signature: Prawn roll—crispy beancurd skin wrapped around minced pork, carrots, prawns, water chestnuts.
Must-Orders: Moonlight hor fun, coffee pork ribs.
Crab Tip: Pre-order in advance—typically sold out for walk-ins.
🍚 Chinese Excellence
San Shu Gong (#26) – Kallang
Cuisine: Teochew & Cantonese
Rarity: One of few offering both cuisines.
Chef: Second-generation Teochew with 15+ years at luxury hotels (The St. Regis).
Must-Order: Teochew cold yellow roe crab marinated with Shaoxing wine ($16 per 100g)—sweet, glistening, deshelled.
Other Favorites: Pan-fried oyster omelette ($16), deep-fried sea cucumber ($32), wok-fried cai pu kway teow with XO sauce (from $14).
Advanced Order: Braised whole chicken stuffed with pig stomach ($138)—24 hours notice.
Yan Ting (#30) – Orchard
Cuisine: Cantonese
Location: St Regis Singapore
Chef: Chan Chung Shing (recently appointed)
Philosophy: Age-old classics with palatable modern spins.
Must-Try: Bird’s nest pumpkin soup with crabmeat—silky smooth, generous collagen-rich bird’s nest.
Signature: Steamed leopard coral grouper—tender, succulent, delicate light soy sauce.
Weekend Brunch: Unlimited bubbly, wine, beer, tea from $168.
Birds of a Feather (#41) – Chinatown
Cuisine: Sichuan-Western Fusion
Legacy: Nearly a decade along Amoy Street.
Design: Elegant, eclectic with gorgeous skylight inspired by Chengdu teahouses.
Innovation: Western plates with Sichuan twist and vice versa.
Head Chef: Eugene See with refreshed lighter menu.
Value: An Yi sharing menu ($103 per person); business lunch sets $33.90.
Happy Hour: Noon-7pm weekdays, two cocktails $28.
JB Ah Meng (#49) – Geylang
Cuisine: Zi Char
Recognition: Michelin Bib Gourmand.
Celebrity Following: Justin Quek, Andrew Walsh, Jason Tan.
Star Dish: San lou bee hoon (from $8)—pancake-like seafood noodle dish, charred crisp outside, soft inside, coated in smoky wok hei.
Other Hit: White pepper crab (market price)—mildly spicy, lets natural sweetness shine.
Vibe: Where serious chefs eat.
Kok Sen Restaurant (#50) – Chinatown
Cuisine: Zi Char
Recognition: Multiple Michelin Bib Gourmand appearances.
Atmosphere: Loud, crowded, unrefined—authentically local.
Signature: Prawn hor fun—less starchy, soup-like consistency, rich umami prawn stock with hint of heat.
Must-Try: Bittergourd black bean sauce with fish—gravy over rice is savoury perfection.
Specialties: Claypot yong tau foo ($15.30), poached Chinese spinach with century and salted eggs ($14).
🍕 Casual Excellence
Dirty Supper (#45) – Tiong Bahru
Cuisine: Grilled Seasonal Small Plates
Chef: Peter Smit (formerly Underdog Inn)
Setting: Hole-in-the-wall sharing space with bak chor mee stall.
Night Transformation: Buzzy joint packed with people.
Specialty: Whole-animal cooking and grilling mastery.
Menu: Ever-evolving based on daily produce.
Must-Orders: Pig head nuggets with white anchovy, smoked mackerel on fried chicken terrine.
Easy Option: Dirty Feast menu for indecisive diners.
Adjacent: Dirty Sips cocktail bar.
Carlitos (#39) – Marine Parade
Cuisine: Spanish Tapas
Partnership: Carlos Montobbio and Antonio Miscellaneo.
Location: Near La Bottega Enoteca.
Menu: 30 favorite tapas from all over Spain.
Classics: Patatas bravas, Spanish octopus with paprika, 36-month-aged Jamon, paella of the day.
Unique: Premium tinned seafood—quintessential Spanish delicacy.
Drinks: Red/white Sangria, Estrella Galicia beer, cava.
Secret: Speakeasy Gaudi serving espresso martinis and mojitos with bar bites.
The Prince (#47) – Tanjong Pagar
Cuisine: Contemporary Arabian
Evolution: Fat Prince revamped into The Prince.
Philosophy: Arabian hospitality and generosity (karam concept).
Menu: Start with nine-side mezze platter including cashew hummus, pumpkin walnut baba ganoush.
Courses: Lobster shorbat addas soup before mains like sumac-crusted Mediterranean seabass or Black Hog Tomahawk.
Portions: Grand and generous—Tomahawk meant for two can feed three or more.
Refills: Breads and dips are refillable.
đź’Ž Omakase & Tasting Menu Specialists
Mustard Seed (#23) – Serangoon
Cuisine: Modern Singaporean Omakase
Recognition: #81 on Asia’s 100 Best Restaurants.
Chef’s Journey: Gan Ming Kiat from Candlenut and Goto, started as HDB pop-up in 2017.
Format: Eight-course tasting menu changing every two months.
Roots: Singaporean flavors with Japanese culinary techniques.
Featured: Remakes of laksa, rojak, and other national dishes.
Booking: Giant waitlist—check Instagram for last-minute cancellations.
🎯 Best For Specific Occasions
Romantic Date Night
- Odette – Pinnacle of elegance
- Claudine – Intimate colonial chapel setting
- Meadesmoore – Candlelit leather booths
- Naeum – Elegant hanok-inspired space with private dining option
Impressing Clients
- Les Amis – Three decades of fine dining legacy
- ZĂ©n – Most expensive and exclusive
- Burnt Ends – Month-long waitlist shows status
- Cut by Wolfgang Puck – Celebrity chef glamour
Celebrating Special Occasions
- Thevar – Two Michelin stars, exceptional experience
- Cloudstreet – Three-hour journey of self-discovery through food
- Jaan – 10th anniversary with skyline views
- Born – Personal gastronomic storytelling
Family Gatherings
- Rempapa – Multicultural, generous portions, something for everyone
- San Shu Gong – Best of Teochew and Cantonese for all ages
- Keng Eng Kee – Zi char classics everyone loves
- The Coconut Club – Premium but accessible nasi lemak
Adventurous Foodies
- Fiz – 30-dish exploration of Southeast Asian cuisine
- Latido – Colombian cuisine introduction
- Tamba – West African flavors
- Revolver – Progressive Indian reimagined
Business Lunch
- Birds of a Feather – $33.90 business lunch sets
- Belimbing – $88 tasting menu
- Zeniya – Sophisticated kaiseki lunch options
- Na Oh – $78 prix fixe in unique setting
Solo Dining
- Burnt Ends – Counter seats at the action
- Sushi Kawasemi – Traditional omakase bar seating
- Born – Open kitchen counter seats
- Mustard Seed – Intimate omakase experience
Large Groups
- Humpback – Shareable seafood platters
- Dirty Supper – Dynamic small plates
- The Prince – Generous Arabian feast portions
- Um Yong Baek – Korean BBQ experience
Budget-Conscious Fine Dining
- Belimbing – $88 tasting menu
- Na Oh – $78 prix fixe
- Iru Den – From $128
- Candlenut – $108 lunch