Three Michelin Stars
Joël Robuchon:
"As one would expect from celebrated French chef Joël Robuchon, only the finest available ingredients are used in the preparation of dishes such as bonito broth with poached lobster and roast guinea fowl with foie gras. Vegetarians have a special 8-course tasting menu and the hugely impressive wine list contains more than 1,000 labels. The sumptuous dining room is inspired by art deco; the indoor winter garden room is particularly attractive."
Read the full write-up on Joel Robuchon in our digital guide.
Two Michelin Stars
L'Atelier de Joel Robuchon:
"Sharing the same entrance as his restaurant is Joël Robuchon’s Atelier. The black and white décor will be familiar to anyone who’s tried his other branches around the world. The food is both simple and sophisticated, thanks to a kitchen which treats the ingredients with the utmost respect. All the classics are here: langoustine with basil pistou, caviar on sea bream ceviche, and bone marrow on toast. The set menus represent decent value for money."
Read the full write-up on L'Atelier de Joel Robuchon in our digital guide.
Andre:
"On three floors of a discreet 1922 townhouse is a restaurant that has been meticulously designed down to the very last detail by its passionate owner. His cuisine is founded on 8 philosophies that form the basis of a set menu. It’s French in essence, but is also creative and sophisticated, although not without some playful elements. The stylish space is complemented by excellent service which is occasionally led by his wife."
Read the full write-up on Restaurant Andre in our digital guide.
Les Amis:
"Thanks to continual reinvestment, Les Amis is as good looking today as it was when it opened in 1994. This singularly sophisticated and world renowned restaurant is spread over two storeys and run with impeccable attention to detail. The set menus offer classical French cuisine with the occasional Asian influence; signature dishes include caviar on angel hair pasta, and lobster rouelle. The stunning wine list is one of the best in Asia."
Read the full write-up on Les Amis in our digital guide.
Odette:
"What was once the registration room of the Supreme Court is now a very beautiful and sophisticated dining room. But the reason everyone has fought for a table is Julien Royer’s cooking. His dazzling culinary creations guarantee an intriguing meal, where the superlative ingredients are cleverly juxtaposed and there’s a finesse and elegance to every dish. The glass doors into the kitchen give glimpses of the alchemy within."
Read the full write-up on Odette in our digital guide.
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."
Read the full write-up on Shoukouwa in our digital guide.
Shisen Hanten:
"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 that is not to be missed."
Read the full write-up on Shisen Hanten in our digital guide.
