Singapore’s World Class Haute Cuisine Scene

Singapore’s food scene is a serious business and extends far beyond the hawker and street stall phenomenon it’s widely known for. Business folk, expats and cashed up visitors sometimes need more than takeaway noodles and there’s a beyond burgeoning fine dining scene to sate their needs. With restaurants in Hong Kong, Macau, Taipei and Tokyo it made sense for Joël Robuchon to set up not one but two camps at Resorts World Sentosa in Singapore. One bows to his atelier concept while the other goes all out with prix-fixe menus and wine lists of intimidation.

Newcomers abound but Ignatius Chan’s molecular route is a little more firmly – ahem – rooted in the Singapore dining scene. It’s an East meets West fusion and there’s now bar seating for a more ‘interactive’ experience. Les Amis, one of the granddaddies of fine French cuisine is going 17 years strong and has a famous foie gras people book months ahead for.

Go on. Make that booking. Credit cards and expense accounts aren’t meant to be saved for a rainy day.

Orchard Road, Singapore – Photo credit

Les Amis
1 Scotts Road

Fine French fare with a gentle homage to its Asian location, it’s one of Singapore’s oldest and best.

Where to stay: Royal Plaza On Scotts Singapore Hotel

The Hilton Hotel, 581 Orchard Road, Level 3

Restaurateur and sommelier Ignatius Chan at the helm of number 27 of the S Pellegrino World’s 50 Best Restaurants.

Where to stay: Hilton Singapore

Talib Centre, 36 Purvis Street

Haute nouvelle despite the German sounding name, residing in a cosy yet refined space on Purvis Street.

Where to stay: InterContinental Hotel Singapore

Restaurant André
41 Bukit Pasoh Road

French trained, Taiwanese André Chiang deals in his own brand of octaphilosophy.

Where to stay: New Majestic Hotel Singapore

Tippling Club
8D Dempsey Road

A welcome industrial, airy break from the oft stiff Singapore scene. Cocktails are serious business here.

Where to stay: Regent Singapore – A Four Seasons Hotel

Singapore City Guide

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