After commanding some of Singapore's most renowned kitchens, Japanese chef Masahiko Kawano has opened Chaleur, where he serves a 10-course dinner that invites diners into the heart of his culinary imagination. The marriage of French and Japanese ingredients is both daring and delicate, each plate a study in contrasts refined by the precision of classic French techniques. Every dish is a feast for the eyes as much as the palate, a testament to Kawano's artistry. His commitment is evident in the meticulous care he gives to even the smallest details — like perfecting the balance of his duck consommé day after day.
Today, we follow one of our MICHELIN Guide inspectors as they share their experience at Chaleur, a newly minted one-MICHELIN-Star gem, where each dish is as captivating to the eye as it is to the palate.
Arrival
The restaurant's entrance is almost hidden, so understated that if you weren't seeking it out, you might walk right by without noticing. Tucked away on the second floor, it’s sandwiched between two other eateries, requiring a short climb up the stairs. But once you reach the top, you're greeted warmly by the staff. Inside, the space opens up to reveal a striking glass-enclosed wine cellar — an elegant centrepiece that sets the tone for what's to come. From there, you're guided to the main dining area, where an open kitchen invites you to witness the artistry behind the meal.
“I went there during lunch-time, and the staff seated me so that I was facing the open kitchen. They presented the menu to me, and I was served some welcome snacks. The main dining area comprises a U-shaped table that’s slightly elevated, making it easy to communicate with the chef when the dishes are being served. He can walk through from the kitchen to the table and send the food directly to the guest, which also means he can introduce the dish while doing so,” says our inspector.
Wine & Service
As our inspector pointed out, one of Chaleur’s most striking elements is its wine cellar — a stunning glass enclosure where every bottle is stored under precise temperature control. What's truly fascinating is their collection of over eight hundred labels. Among them, you'll find treasures, like wines nearly 60 years old. Imagine that: a bottle from 1966, waiting for the right moment.
“Chaleur has three-, five-, or seven- glass wine pairing options, and I opted for three. This included a Blanc de Noir champagne made from 100% Pinot Noir, a white wine from Crozes-Hermitage, and a red wine.
While the selection was good, it wasn't particularly impressive or surprising. The wines were served in different glassware at the right temperatures, and the overall conditions were satisfactory. The champagne was served as an apéritif to go with the snacks, the white wine was paired with the seafood, and the red wine was paired with the duck.”
The Menu & Food
Prior to opening Chaleur, Kawano worked at now-defunct MICHELIN-Starred restaurant béni, among other high-end establishments.
“This brings him extensive experience in both French and Japanese cooking, making him highly skilled at handling high-quality ingredients from Japan and France. The ingredients primarily come from these two countries, and he blends the techniques and characteristics of both cuisines, creating a unique style. It differs from traditional French cuisine and even from some Japanese-French fusion restaurants,” our inspector says.
One of Kawano’s signature dishes features Irish duck, with the meat cooked to a tender, medium-rare, and the skin roasted to a crispy texture. It is paired with a pepper sauce and sweet onions, creating a balance of flavours with both sweetness and saltiness. The sauce has a good thickness and complements the duck well, enhancing the overall dish.
“He used different parts of the duck to create the menu. For example, the noodles come with a concentrated duck soup made from the duck bones. As for the meat, instead of wasting it, he created another dish, which seems very practical,” our inspector adds.
Onto the final course: “The dessert is well-executed, featuring Japanese strawberries combined with hazelnuts, ice cream, and meringue. This blend showcases a typical fusion of Japanese ingredients with French techniques. While meringue is a staple in French cuisine, the Japanese strawberries used here are particularly renowned for their quality.”
Inspector Tips and Takeaways
“The food at Chaleur is not only satisfying but also highlights the chef's dedication and expertise. It is clear that the chef invested considerable time in researching, designing, selecting, and preparing the ingredients. Each bite is delicious and reflects the chef's experience and the story behind the dishes. It feels more like a culinary experience than just a simple meal. The portion size seems appropriate for lunch, as it is a six-course menu. For dinner, the menu changes to a ten-course option,” shares the inspector.
One quality that impressed our inspector was Kawano’s dedication to the duck consommé, noting, “the chef mentioned that the signature dish at Chaleur is the duck consommé, but he said that its taste varies daily because he adjusts the flavour based on the weather. For example, if the weather is too hot or humid, he will reduce the amount of salt in the broth. This was quite an interesting element for me.”
Our inspector says that Chaleur is perfect for a range of occasions — whether you're celebrating a milestone, having a small event, or sharing a meal with business partners or friends. It exudes a relaxed charm rather than the formality of a traditional dining room. The set menu is designed to be savoured over two to three hours, providing plenty of time for good conversation. Overall, it’s a wonderfully adaptable choice for any gathering.
The inspector adds: “If guests would like more interaction with the chef, they can request to sit near the kitchen. For groups of three or four, I recommend sitting at the U-shaped table’s corner for a more intimate experience.”
To wrap it up, our inspector shares, “the experience at Chaleur was quite positive. I didn't encounter any discomfort. For those visiting the restaurant, it's best not to drive, as they offer a good selection of wines to enjoy with your meal. The service is commendable, with a friendly manager and a chef who, while not very talkative, is open to sharing insights about his culinary concepts and menu. For instance, he explains how he fine-tunes the flavour of the duck consommé. The dining experience is enjoyable, offering a chance to converse with the chef and pair dishes with wines. Overall, it was a good dining experience.”
Where to Stay in Singapore: Here are some boutique hotels near Chaleur that you might want to consider booking the next time you are visiting:
Duxton Reserve - This stunning French-inspired hotel, with its interiors crafted by the legendary British designer Anouska Hempel, is a masterpiece of restoration, earning accolades for its impeccable revival. Step inside, and you’re enveloped in a world of sleek black, white, and gold — a seamless blend of retro glamour and modern luxury. Every detail whispers elegance, but beneath the beauty lies serious expertise. Owned by the prestigious Garcha Group and operated under Marriott’s Autograph Collection, this is more than just a pretty face — it’s a showcase of polished, world-class hospitality.
Maxwell Reserve - Maxwell Reserve enlisted designer Jacques Garcia to create an interior that not only honours its European roots but also feels utterly contemporary. The rooms and suites are a vibrant symphony of aqua and crimson, where Asian and European influences meet in a playful, yet harmonious, blend. Each detail feels carefully chosen, a signature of Garcia’s artistry. Every room is equipped with luxurious walk-in rain showers, and some even boast charming balconies, perfect for sipping a quiet morning coffee.
