Michelin-Starred Restaurants At Your Fingertips

Shisen Hanten by Chen Kentaro 
The Mandarin Orchard hotel plays host to the first overseas branch of this Sichuan restaurant group from Japan. Crystal chandeliers and high ceilings add a certain grandeur to a room which is perched on the 35th floor – ask for a window table for the city views. The Sichuan specialities include steamed fish with diced hot red peppers and stewed beef in hot pepper sauce – but it is Chen’s mapo doufu which is not to be missed. Mandarin Orchard Hotel, Orchard Wing Level 35, 333 Orchard Road. Book here.

Shoukouwa 
A couple of appetisers, four cooked dishes, terrific sashimi and around 13 pieces of wonderful sushi – not only will you leave feeling wholly satisfied and fulfilled, you’ll also be fully aware that the ingredients you’ve just enjoyed were of the highest quality possible. The counter sits just 8 people and you’re treated to an expertly balanced seasonal omakase, with fish flown in from Tokyo’s Tsukiji market on a daily basis. One Fullerton, #02-02B, 1 Fullerton Road. Book here.

Corner House  
When your restaurant occupies a colonial house, dating from 1910, within the Botanic Gardens, it stands to reason the kitchen will have an in-depth understanding of how best to use herbs and plants in the cooking process – indeed, the chef himself describes his contemporary cuisine as ‘gastro-botanica’. There’s a choice of three rooms: Claret Corner, The Verandah or Whispering Corner, which overlooks the patio and is ideal for a romantic dinner. 1 Cluny Road, Singapore Botanic Gardens (Nassim Gate entrance). Book here.

Ginza Sushi Ichi  
The silky smooth and tactile counter was fashioned from a 300 year old cypress and the wooden ornaments on the wall were handmade by a celebrated carpenter in Nara. This is about traditional Edomae sushi using seasonal seafood and vegetables all imported from Japan. The rice is cooked with either red or white vinegar according to the accompanying ingredient. As well as the 14 seats at the counter, there is a smaller room for private parties. Marriott Tang Plaza Hotel, #01-04, 320 Orchard Road. Book here.

Terra  
The food is Italian so don’t get confused by the ‘Tokyo-Italian’ strapline – it refers to the two countries’ shared respect for seasonal ingredients. To fully experience the considerable skills of Tokyo-born chef-owner Seita Nakahara it’s best to have his ‘omakase’ menu which may include his homemade bottarga with Hokkaido sea urchin and spaghetti, or roasted scallops with vegetables. The dining room is equally pleasing on the eye. 54 Tras Street. Book here.

Crystal Jade Golden Palace  
Opened in 2002, this is the most comfortable branch of this restaurant group and the only one that specialises in Teochew dishes such as cold crab and sugar-coated yam. Look out, too, for the Cantonese barbecue meats and assorted seafood dishes; more contemporary offerings include chilled foie gras with sake and roasted suckling pig with black truffle. Their wine cellar includes a good international selection. Paragon Shopping Centre, #05-22. Book here.

Alma by Juan Amador  
In 2015 the internationally acclaimed eponymous chef took over the space at the Goodwood Park hotel previously occupied by Gaia. While the soul of the restaurant may be Spanish, his kitchen focuses on contemporary European cuisine with plenty of Asian influences – ingredients are carefully selected and preparations are sophisticated and well thought-through. The atmosphere is nicely relaxed and helped along by the good-natured service. Goodwood Park Hotel, 22 Scotts Road. Book here.

Forest 森  
To best experience the modern, innovative dishes of celebrity chef Sam Leong, come here to the Equarius hotel for dinner rather than lunch. Signature dishes include milky chicken broth with morel mushrooms and bamboo; Sichuan-style mapo tofu with crab meat; and pan-fried foie gras with smoked duck breast. Service in this airy, high-ceilinged dining room with its forest motif is courteous and eager. Equarius Hotel, Lobby, 8 Sentosa Gateway. Book here.

Summer Pavilion  
Start with a cool drink in the Chihuly lounge before you’re ushered into this sumptuous dining room which proves the ideal environment in which to enjoy the high quality Cantonese cooking. The polished service and stunning porcelain merit a mention, as does the wonderfully fluid choreography of the tea service. Look out for the roasted duck and the double-boiled sea whelk soup and fish maw which is presented in a whole coconut. The Ritz-Carlton, Millenia, Level 3, 7 Raffles Ave. Book here.

The Song of India  
The less-than-convenient location is quickly forgotten when you climb the few steps of this period bungalow and get your first glimpse of the restaurant. The stylish interior and regularly changing Indian artwork add to the appealingly sophisticated feel. The menu features delicacies from across India and the kitchen uses both traditional methods of preparation and more modern cooking styles to create an impressive array of dishes. 33 Scotts Road. Book here.

Osia Steak and Seafood Grill  
“Every dish has a story to tell” is how the young Singaporean head chef, under the direction of Scott Webster, describes his cuisine. The creative dishes use prime produce from Australia and Asia and the chefs in their open kitchen take centre stage in the light, modern dining room. Start with ceviche before moving on to main courses like sea perch with soy milk curd, grilled Grainge Black Angus beef, or Byron Bay Berkshire pork chops cooked in the stone hearth oven. Resorts World Sentosa, #02-140/141 26 Sentosa Gateway. Book here.

The Kitchen at Bacchanalia  
What is it about an understated glass façade that so often hints at something special inside? The idea here is that there are no barriers between you and the chefs – and with an open kitchen on both sides there’s no danger of that. The two chefs worked at the Fat Duck in the UK so are experienced in modern techniques although, instead of theatrics, they often rework classic dishes to deliver the expected flavours in stimulating and original ways. 39 Hong Kong Street. Book here.

New Ubin Seafood  
As you stand surrounded by auto repair shops, your first thought will be to question whether you’ve got the right address. Your second will be to wonder whether you’ve travelled back in time, such is the appearance of the place. But look closer and you’ll see a small lounge, a fish tank and a sizeable wine cellar. On offer are mostly Zi Char dishes and seafood, like butter crab, but don’t ignore the charcoal-grilled American rib-eye.  Blk 27, Sin Ming Road, #01-174. Book here.

Zaffron Kitchen (East Coast)  
Housed in a modern building on a busy road, this bright, modern Indian bistro comes with metal framed chairs, exposed brick walls, old tiles and an open kitchen. While the look and the technology used are very 21st century – menus are presented on an iPad– the cooking is much more traditional, with dishes from the tandoor being particularly tasty. The restaurant is also family-friendly and comes with a small play area for children. 135-137 East Coast Road. Book here.

Yhingthai Palace Restaurant  
Founded in the ’90s by a couple passionate about Thai cuisine, this restaurant is spread over three colourful rooms decorated with Thai artefacts. Added authenticity comes courtesy of the helpful waitresses in their delightful traditional dress. The Thai and Thai-Chinese dishes are prepared with obvious care, with choices like deep-fried pomfret with mango sauce. Prices are reasonable, both for this neighbourhood and for the quality of the food. 36 Purvis Street, #01-04. Book here.