Intimate private dining room serving a multi-course tasting menu of handmade Italian pasta. The chef shapes rare doughs at the table and talks through the history of each regional style during long, BYOB dinners.
Warm National Gallery dining room serving Eurasian and Singaporean heritage recipes on vintage Portuguese plates. Tables fill with communal lunch spreads of slow-braised beef cheek, prawn macaroni toast, and handmade kueh.
Unpretentious Tiong Bahru dining room bringing nose-to-tail cooking to a former coffee shop. Cramped counter seating anchors the space, serving a daily lineup of charcoal-grilled offal, pig head nuggets, and savory cocktails.
Lively Duxton Hill restaurant serving playful takes on classic Singaporean food. Loud throwback pop fills a room of neon signs and red plastic stools while plates of truffle roast duck and wok-fired Hokkien mee hit the tables.
Loud, bustling zi char eatery serving wok-fired seafood and classic family-style plates. Tables fill up fast with shared platters of smoky crab bee hoon and BYOB bottles.
Upscale Chinese dining room with large round tables and private booths. Pre-ordered whole roasted ducks are brought out and carved tableside before being wrapped in thin pancakes.
Historic Raffles Hotel dining room blending classic French technique with Singaporean flavors. Century-old silver beef trolleys roll through the 42-seat space, delivering tableside service under high ceilings.
Hidden shophouse test kitchen serving experimental small plates around an intimate dining counter. The evening shifts upstairs for dessert and cocktails in a dimly lit lounge filled with vintage vinyl records.
Warm, intimate Italian spot centered on a bustling open kitchen. Counter seats offer the best view – chefs plating handmade pastas and wood-fired wagyu striploin.
Intimate shophouse dining room with a 10-seat counter looking right into the open kitchen. Chefs serve an evolving pan-Asian tasting menu, pairing seasonal Japanese produce with French technique.
Late-night `zi char` joint in a Geylang alley, famous for drawing Singapore's top chefs after service. The essential orders are the white pepper crab and the J.B. San Lou Mee Hoon – a crispy, pan-fried vermicelli pancake.
