• RESTAURANT JAG
    RESTAURANT JAG
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    RESTAURANT JAG

    • Verveine, Carrot, Goose Barnacle x Kamoizumi Aged Junmai Ginjo Sachi 1997

    • Verveine, Carrot, Goose Barnacle

    • Savoie Juniper, Salsify, Sea Urchin x Mutsu Hassen Hanaomoi 40

    • Savoie Juniper, Salsify, Sea Urchin

    • RESTAURANT JAG

    Category
    French fine dining
    Introduction
    RESTAURANT JAG_logo
    At the heart of every chef and restaurateur is the desire to create and inspire - To craft food and experience in such a way as to leave you wanting more. Inspired by the beauty and nature of the mountainsides in Savoie, France, 40 indigenous herbs are thoughtfully selected from the region then exclusively flown into Singapore. Every dish at the One-Michelin Starred RESTAURANT JAG is intimately created to highly the distinctive trait of each herb. In addition to RESTAURANT JAG lunch and dinner offerings, a well-appointed bar is also available for cocktail lovers. The Lounge Bar, features a dedicated bar bites menu, a selection of signature concoctions and its interpretation of The Classics. A well-curated Whiskey menu featuring American, Japanese, Irish, Scottish labels is also available. Hand-selected Tequila, Mescal, Gin, Vodka and Rums from boutique distillers are carefully sourced. An impressive wine selection of over 230 expressions and sake selection of 25 expressions are available inviting wine aficionados to expand their palates.
    Chef/Owner
    RESTAURANT JAG_Chef
    Jérémy Gillon
    Born in 1981 in Deauville, in the northwest of the country and in one of the most stunning seaside resorts in France, Chef Gillon was influenced by food from a young age. At 14 years of age, Chef Gillon started his apprenticeship at a traditional brasserie. The long and hard days were challenging yet played a critical role in motivating the Chef to keep moving forward. Chef Gillon’s commitment saw him rising from apprentice kitchen-hand in 1999 to a pastry cook in just a year. 1 Michelin Star was awarded in 2001 to the prestigious La Cour des Loges where Chef Gillon was the Station Chef. In 2003 while cooking at Le Chabichou in Courchevel, France, 2 Michelin Stars were awarded to the restaurant.

    After close to five years in Singapore, Chef Jérémy Gillon was presented an opportunity to embark on a culinary adventure unlike any other - to co-own and have complete control over the restaurant’s menu. The heart of the French Alps has always been a source of inspiration for the Chef and at Restaurant JAG, Chef Gillon is introducing his diners to the unique region through his library of carefully sourced herbs. Under his leadership, Restaurant JAG became one of the youngest dining establishment’s to be awarded a Michelin Star at the prestigious ceremony on September 2019.
    Phone number
    3138-8477
    Reserve
  • BURNT ENDS
    BURNT ENDS
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    BURNT ENDS

    • kingfish collar, miso and lemongrass x Zaku Gen-No-Tomo

      kingfish collar, miso and lemongrass x ZAKU Gen No Tomo

    • kingfish collar, miso and lemongrass

      kingfish collar, miso and lemongrass

    • BURNT ENDS

      BURNT ENDS

    Category
    Barbeque, Seafood
    Introduction
    BURNT ENDS_logo
    The modern Australian barbecue restaurant is famous for its open-concept kitchen with custom-made grills and oven fired by coal, apple or almond wood. These “four tonne, dual cavity ovens and three elevation grills” heat up to over 1,700 degrees. It is said to be modelled after one that Pynt hand-built for an extended pop-up barbecue event in London. Since welcoming its first guests in May 2013, the restaurant has established itself as an integral part of Singapore’s new food order and the country’s historic Chinatown neighbourhood.
    Chef
    BURNT ENDS_Chef
    David Pynt
    Originally from Perth WA, Dave Pynt comes from a heavy weight culinary background, staging and working under legends such as Tetsuya Wakuda, Rene Redzepi, Victor Arguinzoniz, Nuno Mendes and Fergus Henderson to name but a few.
    Sake Brands
    Phone number
    6224-3933
    Reserve
  • FOC
    FOC Restaurant
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    FOC Restaurant

    • Grilled Mediterranean Tuna Belly with Strawberries and Green Apple x Keigetsu Cel24 Junmai Daiginjo 50

      Grilled Mediterranean Tuna Belly with Strawberries and Green Apple x Keigetsu Cel24 Junmai Daiginjo 50

    • Grilled Mediterranean Tuna Belly with Strawberries and Green Apple

      Grilled Mediterranean Tuna Belly with Strawberries and Green Apple

    • Prawn, Scallop and Sweet Potato Ravioli x Sanzen Daiginjo

      Prawn, Scallop and Sweet Potato Ravioli x Sanzen Daiginjo

    • Prawn, Scallop and Sweet Potato Ravioli

      Prawn, Scallop and Sweet Potato Ravioli

    • Grilled Galician Octopus and Pork Belly Skewer x Hatsukame Tokubetsu Junmai Homarefuji

      Grilled Galician Octopus and Pork Belly Skewer x Hatsukame Tokubetsu Junmai Homarefuji

    • Grilled Galician Octopus and Pork Belly Skewer

      Grilled Galician Octopus and Pork Belly Skewer

    • Sea Urchin Toast with Mushroom and Crispy Iberico Ham x John Sparkling IWC Trophy 2016

      Sea Urchin Toast with Mushroom and Crispy Iberico Ham x John Sparkling IWC Trophy 2016

    • Sea Urchin Toast with Mushroom and Crispy Iberico Ham

      Sea Urchin Toast with Mushroom and Crispy Iberico Ham

    • Alaskan King Crab Canelon x KATAFUNE Tokubetsu Honjozo

      Alaskan King Crab Canelon x KATAFUNE Tokubetsu Honjozo

    • Alaskan King Crab Canelon

      Alaskan King Crab Canelon

    • Squid Ink Paella with Seafood x Shimazaki Junmai Yamahai Uroko

      Squid Ink Paella with Seafood x Shimazaki Junmai Yamahai Uroko

    • Squid Ink Paella with Seafood

      Squid Ink Paella with Seafood

    • FOC Restaurant

      FOC Restaurant

    Category
    Spanish
    Introduction
    FOC_logo
    FOC Restaurant brought the Barcelona spirit to Singapore back in September 2014 with the aim to give diners an interactive and fun dining experience where one can enjoy authentic Barcelonan food, as well as drinks and wine. The most important thing is to enjoy and unwind, with a good portion of Barcelona-like tapas and great drink in hand. FOC is a meeting spot for friends and colleagues to have some fun after work and enjoy each other’s company.
    FOC Group
    Ambaasador &
    Culinary
    Director
    FOC Group Ambaasador & Culinary Director
    Jordi Noguera
    Jordi Noguera was born in Prats de Lluçanès, Barcelona, Spain, surrounded by a family of chefs who are proud descendants of a rich food history that dates back more than six decades. To say Jordi grew up in the kitchen is an understatement - the Nogueras own and operate a traditional Spanish restaurant, equipping him with over ten intensive years of culinary experience. He served as Executive Chef and Director of the restaurant before starting off on his own as a culinary instructor. Jordi’s culinary philosophy is influenced by renowned Spanish chefs that have renewed and enhanced Spanish cuisine. In Spain, he worked under Michelin-starred Carles Gaig, owner and chef of Restaurante Gaig and Fonda Gaig, Barcelona and the legendary Juan Mari Arzak, owner and chef of Arzak. In 2012, he relocated to Singapore to head Foodbar Dada, combining classic Spanish cooking methods with innovative techniques to create an inventive Spanish tapas menu that centred around the use of a Josper Grill oven. Despite his success, Jordi has not been one to rest on his laurels, constantly seeking to enrich his knowledge and skill. In a dynamic collaboration with one Michelin-starred Chef Nandu Jubany, he now is the FOC Group Brand Ambassador & Culinary Director (FOC Restaurant, FOC Sentosa and FOC PIM PAM), aiming to bring the essence of vibrant Barcelona, giving a 360° authentic experience of everything that this fascinating city has to offer. Jordi has been working with Chef Nandu on recipes and menu items that would be best suited to the Singapore diner’s palate. All the menus at FOC Group Restaurants continue to pay homage to both Spanish and Catalan cuisine with inventive interpretations using refined techniques and quality ingredients.
    Phone number
    6100-4040
    Reserve
  • Zén
    Zén
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    Zén

    • Chawanmushi, Pork Belly Dashi, topped with Rossini Golden Osetra Caviar x Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) “Vintage”

      Chawanmushi, Pork Belly Dashi, topped with Rossini Golden Osetra Caviar x Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) “Vintage”

    • Chawanmushi, Pork Belly Dashi, topped with Rossini Golden Osetra Caviar

      Chawanmushi, Pork Belly Dashi, topped with Rossini Golden Osetra Caviar

    • Norwegian Scallop and Bafun Uni Crudo with fermented plum and salted tomato water, watermelon radish and Olive Oil x John Sparkling IWC Trophy 2016

      Norwegian Scallop and Bafun Uni Crudo with fermented plum and salted tomato water, watermelon radish and Olive Oil x John Sparkling IWC Trophy 2016

    • Norwegian Scallop and Bafun Uni Crudo with fermented plum and salted tomato water, watermelon radish and Olive Oil

      Norwegian Scallop and Bafun Uni Crudo with fermented plum and salted tomato water, watermelon radish and Olive Oil

    • Zén

      Zén

    Category
    Asian
    Introduction
    Zén_logo
    Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.
    Chef
    BURNT ENDS_Chef
    Tristin Farmer
    Born in Kirkcaldy on the east coast of Scotland, Tristin attended Glenrothes College whilst working at the historic Peat Inn as an apprentice. After finishing his schooling and working at the Peat Inn for 4 years, Tristin had the opportunity to work for Andrew Fairlie at the two Michelin star restaurant in Gleneagles Hotel. In 2007, his passion for fine food took him to London where he worked at Gordon Ramsay at Claridges, starting as Chef De Partie. His talent, creativity and hard work were soon noticed and he was promoted to Sous Chef and staying at the restaurant for three years.

    In 2010, he moved to Petrus as Senior Sous Chef, for the restaurant re-launch, helping them to win a Michelin star within a year. Later that year he joined the team of the prestigious three Michelin star Restaurant Gordon Ramsay on Royal Hospital Road, Chelsea, as Senior Sous Chef. In 2011 Tristin became the Head Chef at Maze by Gordon Ramsay where he led his team of chefs for three years and maintained the Michelin star.

    After leaving Gordon Ramsay Holdings in 2014, Tristin joined Jason Atherton's The Social Company, working at Pollen Street Social, City Social in London and the pre-opening of Aberdeen Street Social in Hong Kong. Following this stint, he took on the role of Chef Patron at Marina Social in Dubai, where he won multiple awards with the restaurant including Middle East Chef of the Year 2016 and 2017.

    In September 2019, Tristin has joined Frantzen Group and opened restaurant Zen in Singapore as the Executive Chef. This is the only sister property of the 3 Michelin star restaurant, Fantzen in Stockholm. He has been working closely alongside Bjorn Frantzen and Marcus Jernmark to develop Zen’s concept. A blend of both Nordic and Japanese cuisine, restaurant Zen promises to create memorable guest experiences.
    Phone number
    6534-8880
    Reserve
  • preludio
    preludio
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    preludio

    • Monkfish / Seasonal Mushrooms / Truffle / Cod Liver x Kamoizumi Aged Junmai Ginjo Sachi 1997

      Monkfish / Seasonal Mushrooms / Truffle / Cod Liver x Kamoizumi Aged Junmai Ginjo Sachi 1997

    • Monkfish / Seasonal Mushrooms / Truffle / Cod Liver

      Monkfish / Seasonal Mushrooms / Truffle / Cod Liver

    • Obsiblue Prawn / Mangosteen / Almond / Caviar x Keigetsu Cel24 Junmai Daiginjo 50

      Obsiblue Prawn / Mangosteen / Almond / Caviar x Keigetsu Cel24 Junmai Daiginjo 50

    • Obsiblue Prawn / Mangosteen / Almond / Caviar

      Obsiblue Prawn / Mangosteen / Almond / Caviar

    • Nantucket Scallop / Black Garlic / Salted Corn x ZAKU Kanade No Tomo

      Nantucket Scallop / Black Garlic / Salted Corn x ZAKU Kanade No Tomo

    • Monkfish / Seasonal Mushrooms / Truffle / Cod Liver

      Nantucket Scallop / Black Garlic / Salted Corn

    • preludio

      preludio

    Category
    European
    Introduction
    preludio_logo
    Preludio is a contemporary dining concept from Fernando Arévalo that moves with time in orchestrated chapters, beginning with Monochrome. Each chapter directs the creative inspirations involved in every part of the dining experience. Much like a couture house that launches a new collection every season, Preludio will release a new chapter every 12 to 18 months. Preludio does not transform its identity with each new chapter, but uses it to mark our growth with time - like writing a story, page by page, until we begin a new chapter. For its debut, Preludio will open with “Monochrome”, where the restaurant will be inspired in black and white. To remove colour from an object is to strip it down to its fundamental self - everything raw and everything pure. Opening with this rudimentary idea of black and white seemed only befitting for Preludio as it embarks on this unconventional journey.
    Executive Chef
    preludio_Executive Chef
    Fernando Arévalo
    Executive Chef Fernando Arévalo, the author of this venture, leads a spirited team of core individuals who engineer, direct and manifest the concept of Preludio. Born in Bogotá, Colombia, Chef Fernando Arévalo graduated from the Institute of Culinary Education in New York City, and began his career in Michelin-starred kitchens alongside iconic culinary artists Daniel Boulud, Bill Telepan and Mario Batali. For the past 6 years, he has been based in Singapore, heading the kitchens of an Italian steakhouse, and a contemporary Mediterranean rooftop concept. Ambitious, creative and driven, he is ready to set on his own path as the head of Preludio’s impassioned and adventurous team.
    Phone number
    6904-5686
    Reserve
  • iggy’s
    iggy’s
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    iggy’s

    • Grilled Amadai with Smoked Zucchini, Cabbage Wrapped Luffa & Seaweed-Butter Sauce x Hideyoshi Junmai Daiginjo

      Grilled Amadai with Smoked Zucchini, Cabbage Wrapped Luffa & Seaweed-Butter Sauce x Hideyoshi Junmai Daiginjo

    • Grilled Amadai with Smoked Zucchini, Cabbage Wrapped Luffa & Seaweed-Butter Sauce

      Grilled Amadai with Smoked Zucchini, Cabbage Wrapped Luffa & Seaweed-Butter Sauce

    • Hokkaido Scallop Tartare, Bafun Uni, Oscietra Caviar & Coriander Oil x Kinryo Junmai Yamahai

      Hokkaido Scallop Tartare, Bafun Uni, Oscietra Caviar & Coriander Oil x Kinryo Junmai Yamahai

    • Hokkaido Scallop Tartare, Bafun Uni, Oscietra Caviar & Coriander Oil

      Hokkaido Scallop Tartare, Bafun Uni, Oscietra Caviar & Coriander Oil

    • iggy’s

      iggy’s

    Category
    European
    Introduction
    iggy’s_logo
    Offering an elegant and intimate gastronomic dining experience, Iggy’s 30-seat restaurant offers a highly seasonal menu that reflects the dynamism of the international culinary scene by way of the Singaporean palate. The menu focuses on using the freshest seasonal produce from Japan and around the world. Established in 2004, Iggy’s has been at the forefront of Singapore’s fine dining gastronomic culture since its inception. Restaurateur and sommelier Ignatius Chan seeks to continuously push culinary boundaries to provide delicious food and wines through his namesake restaurant, Iggy’s.
    Culinary
    Director
    & Sommelier
    iggy’s_Culinary Director & Sommelier
    Ignatius Chan
    With over three decades of experience, Ignatius “Iggy” Chan is the mastermind behind his eponymous modern European fine dining restaurant, Iggy’s. He combines his love of high-quality seasonal Japanese ingredients, his intimate knowledge of the Singaporean diners and his passion for uncovering cutting- edge culinary trends to create a dining experience that has always been at the forefront of Singapore’s gastronomic scene. He works closely with his culinary team to present modern European dishes with Asian overtones and a focus on seasonal Japanese produce. The award-winning sommelier has also developed Iggy’s extensive wine program that boasts a cellar holding over 25,000 bottles of wines, with special focus of Burgundy, from wineries and winemakers that Ignatius frequently visits and has built intimate relationships with during his travels spanning over 30 years.
    Phone number
    8188-3200
    Reserve
  • morsels
    Morsels
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    Morsels

    • Oyster on half, Mangosteen Shrub, Marigold Cress x Mutsu Hassen Pink Label

      Oyster on half, Mangosteen Shrub, Marigold Cress x Mutsu Hassen Pink Label

    • Oyster on half, Mangosteen Shrub, Marigold Cress

      Oyster on half, Mangosteen Shrub, Marigold Cress

    • Wild Sri-Lankan Prawns, Pistachio Yogurt, Scamorza Sweet Potato x Keigetsu Cel24 Junmai Daiginjo 50

      Wild Sri-Lankan Prawns, Pistachio Yogurt, Scamorza Sweet Potato x Keigetsu Cel24 Junmai Daiginjo 50

    • Wild Sri-Lankan Prawns, Pistachio Yogurt, Scamorza Sweet Potato

      Wild Sri-Lankan Prawns, Pistachio Yogurt, Scamorza Sweet Potato

    • Venus Clams, Fig Chicken Broth, Homemade Kimchi x Keigetsu Cel24 Junmai Daiginjo 50

      Venus Clams, Fig Chicken Broth, Homemade Kimchi x Keigetsu Cel24 Junmai Daiginjo 50

    • Venus Clams, Fig Chicken Broth, Homemade Kimchi

      Venus Clams, Fig Chicken Broth, Homemade Kimchi

    • House-poached Charred Octopus, Squid Ink Pearl Rice Risotto, Salted Egg Sauce x Shimazaki Junmai Yamahai Uroko

      House-poached Charred Octopus, Squid Ink Pearl Rice Risotto, Salted Egg Sauce x Shimazaki Junmai Yamahai Uroko

    • House-poached Charred Octopus, Squid Ink Pearl Rice Risotto, Salted Egg Sauce

      House-poached Charred Octopus, Squid Ink Pearl Rice Risotto, Salted Egg Sauce

    • Aged Wild NZ Tarakihi, Tri-Color Quinoa, Red Wine Lees Sauce x Hanahato Kijoshu aged 8 years

      Aged Wild NZ Tarakihi, Tri-Color Quinoa, Red Wine Lees Sauce x Hanahato Kijoshu aged 8 years

    • Aged Wild NZ Tarakihi, Tri-Color Quinoa, Red Wine Lees Sauce

      Aged Wild NZ Tarakihi, Tri-Color Quinoa, Red Wine Lees Sauce

    • morsels

      Morsels

    Category
    Asian fusion
    Introduction
    morsels_logo
    Surrounded yet almost hidden by the lush greenery of iconic dining destination, Dempsey Hill, Morsels makes her new home rustic barnyard-style. The 40-seater restaurant founded and run by Chef-Owner Petrina Loh since 2013 serves wildly creative fusion dishes which are ingredient-driven, paired with specially curated list of wines, sake, craft beers and house-infused cocktails. New to the outfit is a four-seater by-reservation-only Chef’s Table built into the kitchen, and an open bar with a big book of drinks to please every whim and fancy. In her fifth year, MORSELS moves to a brand new location that is partially tucked away in the green oasis of Dempsey Hill at 25 Dempsey Road in late January 2017. The 1000-square-foot rustic barnyard-style house is a labour of love by chef-owner Petrina Loh, who is a California Culinary Academy graduate of Le Cordon Bleu program. Engaging her green thumb and love of social company, the 40-seater restaurant is almost instantly inviting and cosy employing a simple colour palette, natural materials and personal accents that set the overall relaxing ambience. Hanging plants and tableside flowers soften the hard cement floor while adding life to the open layout room. Repurposed and reupholstered wooden furniture, as well as the walls were repainted to enhance the distressed and weathered qualities resembling barn wood. Four high chairs at the bar face the wines and spirits display wall frame one side of the room, and another four high chairs face the adjacent wall, looking right into the kitchen, marked as Chef`s Table scheduled to be launched in the second quarter of 2017. Exposed roof beams and brick walls mounted with counter tops further reinforce the interior design devised by Chef Petrina. Chef Petrina’s experimental fusion cuisine defies boundaries and ignores attempts at pigeonholing, so to speak. She shares, “I like to work with a variety of ingredients, teasing their natural flavours to release into the mouth a trained frenzy of sweet, salty, bitter, sour and umami, tempering the temperature and texture, all on one plate.”
    Chef-Owner
    morsels_Chef Owner
    Petrina Loh
    A former banker, Chef-Owner Petrina Loh has come a long way after leaving her well-heeled private banking job of 8 years to fully pursue her passion and love for food and wine. Since she graduated from the prestigious California Culinary Academy which runs the Le Cordon Bleu program, Chef Petrina has accumulated a bagful of experiences from various Michelin starred restaurants in the US. Chef Petrina continues her pursuit of fine-tuning her craft by traveling to different regions and countries visiting various restaurants and staging to exchange and learn from other renown chefs. After managing Morsels for four years at Little India’s hidden gem - Mayo Street, Chef Petrina moved the talked about fusion restaurant to Dempsey Hill in late January 2017. Shortly after the move, in March 2017, Morsels bagged two big awards at World Gourmet Summit’s Awards of Excellence 2017 - Restaurant of the Year and Chef Petrina for Chef’s Choice (Western). Recently, Morsels received one star at Wine & Dine’s Top Restaurants 2017.
    Phone number
    6266-3822
    Reserve
  • PUNJAB GRILL
    PUNJAB GRILL
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    PUNJAB GRILL

    • Pan-seared Tellicherry Pepper Prawn, Coconut & Curry Leaves Sauce x Kinryo Junmai Yamahai

      Pan-seared Tellicherry Pepper Prawn, Coconut & Curry Leaves Sauce x Kinryo Junmai Yamahai

    • Pan-seared Tellicherry Pepper Prawn, Coconut & Curry Leaves Sauce

      Pan-seared Tellicherry Pepper Prawn, Coconut & Curry Leaves Sauce

    • Chargrilled Basil & Grainy Mustard Flavor Barramundi Fish Tikka x Uzume Tokubetsu Junmai

      Chargrilled Basil & Grainy Mustard Flavor Barramundi Fish Tikka x Uzume Tokubetsu Junmai

    • Chargrilled Basil & Grainy Mustard Flavor Barramundi Fish Tikka

      Chargrilled Basil & Grainy Mustard Flavor Barramundi Fish Tikka

    • Tandoori Barramundi Fish Tikka x Sanzen Daiginjo

      Tandoori Barramundi Fish Tikka x Sanzen Daiginjo

    • Tandoori Barramundi Fish Tikka

      Tandoori Barramundi Fish Tikka

    • PUNJAB GRILL

      PUNJAB GRILL

    Category
    Indian
    Introduction
    PUNJAB GRILL_logo
    Inspired by the splendour of India’s Maharajas, Punjab Grill, Singapore has been designed to capture the zeitgeist of that era. Singapore-based international architecture and interior design firm, Space Matrix, realised the vision with the abundant use of glass and high-polish metal, combined with plush, upholstered panelling. The glass façade at the entrance of the restaurant gives a full view of the wine cellar. At the private dining area, a glass window offers a wonderful view of the kitchen where one can see the chefs in action at the stunningly designed hand-beaten copper Tandoors. The kitchen view has the backdrop of a full titanium-alloyed wall. The restaurant has a chic and modern take on the glamour of Indian royalty.
    Corporate Chef
    PUNJAB GRILL_Corporate Chef
    Javed Ahamad
    Chef Javed Ahamad, the Corporate Chef at Punjab Grill, Singapore is probably the premier exponent of creating unique Indian dishes for the Singaporean palate. Chef Javed has spent more than 11 years in various Indian restaurants in Singapore and has refined his skills after hours of arduous training and cooking.
    Phone number
    6688-7395
    Reserve
  • béni
    béni
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    béni

    • Signature Scallop x Zaku Kanade-No-Tomo

      Signature Scallop x ZAKU Kanade No Tomo

    • Signature Scallop

      Signature Scallop

    • Antonious Oscietra Caviar x Mutsu Hassen Hanaomoi 40

      Antonious Oscietra Caviar x Mutsu Hassen Hanaomoi 40

    • Antonious Oscietra Caviar

      Antonious Oscietra Caviar

    • béni

      béni

    Category
    French
    Introduction
    béni_logo
    “Japanese reinterpretation of authentic French cuisine with Chef’s Table Experience”. béni was awarded Michelin star award in 2016, and has retained the star since. béni hopes to achieve 2 stars this year. béni aims to share the blessings of a genuinely delightful food and drink, combined with impeccable service. The exclusive fine-dining establishment integrates French fine dining cuisine and Japanese produce including the Yonezawa A5 Wagyu Beef from Yamagata prefecture. Guests are brought on an intimate and indulgent gastronomic journey through a series of courses featuring the best of the four seasons served by Chef de Cuisine, Kenji Yamanaka.
    Head Chef
    béni_Head Chef
    Kenji Yamanaka
    Chef Yamanaka graduated in 1996 from the L'École Technique Hôtelière Tsuji Château de l’Éclair in Liergues, France. He has since built up a formidable gamut of experience with his passion for authentic French cuisines - with a portfolio that includes three-star Michelin restaurants Georges Blanc in Vonnas, France, and L’Osier, where he worked closely with Chef de Cuisine Jacques Borie (who holds the title of Un des Meilleurs Ouvriers de France, usually shortened to MOF), in Ginza, Tokyo; as well as two years at Ritz-Carlton Tokyo’s Azure 45, an upscale fine-dining venue offering authentic French cuisine. He is also chef-owner of a year-old establishment in Tsukuda, Tokyo, before heading the culinary team at BÉNI. His specialty lies in the preparation of meat dishes - in particular, Wagyu and seafood.
    Phone number
    9159-3177
    Reserve
  • WHITEGRASS
    WHITEGRASS
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    WHITEGRASS

    • INA Mackerel, Fennel, Apple Fuji x ALPHA Kaze no Mori TYPE 3

      INA Mackerel, Fennel, Apple Fuji x ALPHA Kaze no Mori TYPE 3

    • INA Mackerel, Fennel, Apple Fuji

      INA Mackerel, Fennel, Apple Fuji

    • Hokkaido Crab, Somen, Sherry Vinegar x Hanahato Kijoshu aged 8 years

      Hokkaido Crab, Somen, Sherry Vinegar x Hanahato Kijoshu aged 8 years

    • Hokkaido Crab, Somen, Sherry Vinegar

      Hokkaido Crab, Somen, Sherry Vinegar

    • WHITEGRASS

      WHITEGRASS

    Category
    French, Chinese
    Introduction
    WHITEGRASS_logo
    Under the helm of Head Chef Takuya Yamashita, Whitegrass showcases classical French fare with a contemporary Japanese twist. Abiding by the culinary principal of “La Cuisine Naturelle”, or “cuisine of the natural body”, Chef Takuya celebrates the essence of each ingredient he works with. Degustation menus of seasonal nature inspired creations pay homage not only to the history of the produce but also to its passionate producers. Located in the historical CHIJMES landmark, the 40-seat restaurant boasts stellar service and a carefully curated beverage list that serves to further elevate the experience of dining in this iconic venue.
    Chef
    WHITEGRASS_Chef
    WHITEGRASS_Chef
    Takuya Yamashita
    Kohei Nawata
    Born in Nara Prefecture, Chef Takuya’s close proximity to lush forests and mountains ignited his passion for nature from a young age. Plans to study forestry, however, gave way to greater love for the culinary arts. While vowing to remain inspired by nature regardless of the vocation, he enrolled in a cooking school in Osaka at 18 year of age and has not looked back since. In 2015, he travelled to Paris and spent 2 years mastering French cuisine at award-winning restaurants, étude and Les Enfants Rouges. Upon his return to Japan in 2017, he was mentored by acclaimed Chef Kazunori Otowa at the 1 Michelin-starred Ciel et Sol, learning to elevate his creations through the clever use of textural components. As he rose through the ranks to become head chef, Chef Takuya played a vital role in managing everything from menu development to guest relations in a restaurant run by a two-man team. As he embarks on the next step of his culinary journey in Singapore, Chef Takuya is excited to take Whitegrass to new heights with a fresh concept and his distinct brand of nature-inspired cuisine that masterfully blends French culinary techniques with Japanese sensibilities.
    Phone number
    6837-0402
    Reserve
  • CURATE
    CURATE
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    CURATE

    • Pan-seared Pike Perch/Smoked Beurre Blanc/Le Puy Lentils x Tatenokawa Junmai Daiginko Seiryu Sake

      Pan-seared Pike Perch/Smoked Beurre Blanc/Le Puy Lentils x Tatenokawa Seiryu

    • Pan-seared Pike Perch/Smoked Beurre Blanc/Le Puy Lentils

      Pan-seared Pike Perch/Smoked Beurre Blanc/Le Puy Lentils

    • Glazed Hokkaido Scallop/Sauerkraut consommé/Pork Terrine/Parsley Oil x John Sparkling IWC Trophy 2016

      Glazed Hokkaido Scallop/Sauerkraut consommé/Pork Terrine/Parsley Oil x John Sparkling IWC Trophy 2016

    • Glazed Hokkaido Scallop/Sauerkraut consommé/Pork Terrine/Parsley Oil

      Glazed Hokkaido Scallop/Sauerkraut consommé/Pork Terrine/Parsley Oil

    • CURATE

      CURATE

    Category
    European
    Introduction
    CURATE_logo
    Winner of Best Dining Experience at the prestigious Singapore Tourism Awards in 2018, CURATE restaurant's exquisite menu of inventive modern European creations challenges, teases and cajoles your senses. The restaurant is custom-designed with luxurious interiors, and features a magnificent open kitchen and an impressive wine cellar - setting the stage for a multi-sensory gastronomic experience. Four times a year, guest chefs from overseas Michelin-starred restaurants are invited to showcase their award-winning gastronomic art at the restaurant's "Art at CURATE" dining series. This year sees a stellar line-up of guest chefs renowned for pairing French culinary traditions with Japanese ingredients and influences. The upcoming edition from 1 to 7 November 2019 will welcome chef-owner Shinya Otsuchihashi of Michelin-starred CRAFTALE in Tokyo.
    Phone number
    6577-7288 / 6577-6688
    Reserve
  • NOURI
    NOURI
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    NOURI

    • Black Pepper Crab x Shimazaki Junmai Yamahai Uroko

      Black Pepper Crab x Shimazaki Junmai Yamahai Uroko

    • Black Pepper Crab

      Black Pepper Crab

    • Parsley, Kulim and Hazelnut Fish x Kamoizumi Aged Junmai Ginjo Sachi 1997

      Parsley, Kulim and Hazelnut Fish x Kamoizumi Aged Junmai Ginjo Sachi 1997

    • Parsley, Kulim and Hazelnut Fish

      Parsley, Kulim and Hazelnut Fish

    • Scallop Coconut x Keigetsu Cel24 Junmai Daiginjo 50

      Scallop Coconut x Keigetsu Cel24 Junmai Daiginjo 50

    • Scallop Coconut

      Scallop Coconut

    • NOURI

      NOURI

    Category
    International fusion
    Introduction
    NOURI_logo
    Nouri believes that food does not exist in isolation. All great cuisines are the product of intersecting cultures across time; no food culture would have developed without centuries of movement and collaboration. At Nouri, they study ingredients, techniques, and flavors to identify moments of connection between global food traditions. They innovate from these historical standpoints to produce food rooted in familiar flavors no matter where you are from. That is where crossroads cooking begins. Beyond concept or philosophy, or types of cuisines, Nouri is a place that celebrates people, in all our differences and similarities. A restaurant that nourishes not just body and mind, but the liminal bond between the “you” and the “I”.
    Chef/Owner
    NOURI_Chef/Owner
    Ivan Brehm
    Ivan leads the team at Nouri. Following several years working in the kitchens of Per Se in New York, Hibiscus in London and Mugaritz in the Basque Country, Ivan joined Heston Blumenthal where he was Development Chef at his Experimental Kitchen at The Fat Duck for 4 years. He is best known for leading The Kitchen at Bacchanalia in Singapore to its first ever Michelin Star in 2016 as the restaurant’s Executive Chef. With a mixed heritage of Italian, German, Russian, Spanish, Lebanese, Syrian and Brazilian, Ivan has developed a cuisine as eclectic as his own lineage. His dishes at Nouri integrate influences from around the world seamlessly to produce plates that are both creative and original. Dishes manage to strike a chord of familiarity with flavours that resonate with every diner, irrespective of their background. Nouri showcases an engaging, convivial space where dining becomes a larger and more significant experience; one that transcends the ritual of eating to one of bridging unions and building community.
    Phone number
    6221-4148
    Reserve
Why sake and seafood?
Sake Types