{"id":32635,"date":"2017-03-18T12:41:30","date_gmt":"2017-03-18T16:41:30","guid":{"rendered":"https:\/\/thatdope.com\/food-drinks\/best-fine-dining-restaurants-in-singapore-10-best-dining-options-from-modern-french-cuisine-to-japanese-at-marina-bay-sands\/"},"modified":"2017-03-18T12:41:30","modified_gmt":"2017-03-18T16:41:30","slug":"best-fine-dining-restaurants-in-singapore-10-best-dining-options-from-modern-french-cuisine-to-japanese-at-marina-bay-sands","status":"publish","type":"post","link":"https:\/\/thatdope.com\/food-drinks\/best-fine-dining-restaurants-in-singapore-10-best-dining-options-from-modern-french-cuisine-to-japanese-at-marina-bay-sands\/","title":{"rendered":"Best fine dining restaurants in Singapore: 10 best dining options from modern French cuisine to Japanese at Marina Bay Sands"},"content":{"rendered":"
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From hawker fare that is both sinfully delicious and affordable for the masses, to the most decadent menus that serve up the finest in gastronomy, Singapore has it all. We aren\u2019t known as one of the world\u2019s food capitals\u2019 for no reason. Sourcing for the best restaurants might as well be our national past time since it seems to be a passion that never dies \u2014 so fervent is our love for food that the Singapore Michelin Guide was a hot topic for weeks with several camps chiming in to have their say. As part of that group of food lovers who never tire of the eclectic mix of cuisines that can be found on the island, we decided to compile our list of our favourite restaurants that hit all the right notes for a luxurious meal. Prepare to feat your eyes on 15 of the best fine dining restaurants in Singapore.<\/p>\n

Whitegrass\"\"<\/strong><\/p>\n

Located at CHIJMES, this is the brainchild of Australian-born chef Sam Aisbett. Apart from the cosy interior that will have you falling in love with the space, Whitegrass also happens to be a perfect example of how Singapore is a melting pot of cuisines. With an ever changing menu that uses and is inspired by produce that is sourced from Australia, Europe or grown locally, the establishment presents us with what it describes as a contemporary Australian fine dining experience.<\/p>\n

\"\"Our personal favourite is a dish that features a lightly marinated yellowtail amberjack that is complemented with green apple dashi, horseradish cream, pickled choko, young herbs and frozen wasabi. It happens to be a part of the lunch menu and is an interesting mix of flavours on one plate. For dinner, guests can dig into a\u00a0delicious piece of grass fed beef from the Scottish Highlands that is cooked over white charcoal and teamed up with 20 year aged Japanese soy, black salsify and fermented mushroom.<\/p>\n

Whitegrass,\u00a0#01-26\/27 Chijmes, 30 Victoria St, Singapore 187996<\/em><\/p>\n

Adrift by David Myers\"\"<\/strong><\/p>\n

Spanning 4,000 square feet, the restaurant features custom made furniture that covers the 160-seater eatery that holds David Myers first foray into Singapore. He may hail from Boston, Massachusetts but the chef brings more than just his American roots to the plates he serves up at Marina Bay Sands. Gathering inspiration from his travels around the world, the award-winning chef has crafted up a menu that would send you a journey to the East and West with each bite.<\/p>\n

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Maine Lobster<\/p>\n<\/div>\n

On the menu, is a selection of seafood, meat and vegetables that are combined to give your taste buds a trip like no other. Take, for example, the Beef Tartare that has a Korean influence thanks to the sesame and miso egg yolk. An interesting combination that balances the Asian flavours in a starter, it is just one of many dishes that reflects the journey that the chef and restaurant have been on over the years. Another dish that we recommend is the Maine Lobster Dumpling. \u00a0Served with chrysanthemum and mushroom sauce, this is a perfect take way to blend different cultures on a plate.<\/p>\n

Adrift by David Myers, 10 Bayfront Avenue, Hotel Lobby Tower 2, Marina Bay Sands, 018956<\/em><\/p>\n

The Kitchen at Bacchanalia<\/strong><\/p>\n

\"\"If you love watching your meal go from stove to plate, then this is one fine dining establishment that will please you. Helmed by head chef Luke Armstrong, the open-concept kitchen is the first thing that greets you as you walk through the door. Located along Hong Kong Street, the restaurant gives you an unrestricted view of the cohesive team as they prep the simple yet tastefully plated dishes. Using a combination of metal, blonde wood, diners are seated in well-lit areas that help the communal dining concept and reworked classic dishes shine.<\/p>\n

With simple names to describe each dish, the fuss-free menu is an example of how to use simple ingredients such a hen\u2019s egg, truffle buerre noisette, lemon and Tokyo turnips to craft something full of flavour. Another wonderful dish on the menu bears a nondescript name of \u2018Beef\u2019 but is certainly anything but. Using grass-fed beef fillet, tomato hearts and butter as well as keluak and walnut velout\u00e9. Those with a sweet tooth will fall in love with the Roasted Martin Sec Pear that is served for dessert. Consisting of Cassis Bavarois, aged balsamic with Assam tea ice cream, it marks the end of\u00a0the meal perfectly.<\/p>\n

The Kitchen at Bacchanalia,\u00a039 Hongkong St, Singapore 059678<\/em><\/p>\n

Waku Ghin by Tetsuya Wakuda<\/strong><\/p>\n

\"\"This restaurant takes its name from two Japanese words \u2014 \u201cWaku\u201d that translates to \u201carise\u201d while \u201cGhin\u201d means silver which also happens to be chef Tetsuya\u2019s favourite colour. With the signature shade used in abundance for the interior, the 8,000 square foot space is separated into three areas. The first is the main dining room that gives you a view of the Singapore skyline, where guests are able to enjoy a selection of desserts and coffee.\"\"<\/p>\n

The second area is a private cocoon room where a chef serves only the finest produce of the season. At the intimate bar, which is the third area within the restaurant, guests can enjoy over 85 different handcrafted cocktails alongside its impressive selection of Japanese traditional rice wine. Known as one of the most expensive restaurants in Singapore, the restaurant offers dishes such as Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar.<\/p>\n

Waku Ghin,\u00a02 Bayfront Avenue, #02-02, Level 2 Dining, Marina Bay Sands, 018972<\/em><\/p>\n

Jaan<\/strong><\/p>\n

\"\"Located on the 70th floor of Swiss\u00f4tel The Stamford, the 40-seater restaurant offers guests a chance to enjoy modern French fare. Led by the Chef de Cuisine Kirk Westaway, this restaurant is one that has garnered numerous awards and it is easy to see why. For those looking to enjoy a memorable meal above the city, the restaurant also has an elegant private dining room that can be used for events. Boasting a Murano crystal and silver free-form chandelier that stretches the length of the ceiling, one can be assured that a meal here is nothing short of luxurious.<\/p>\n

\"\"For lunch, the menu is one that is simple yet satisfying to say the least. From a Guinea Fowl that is served with potato fondant and line caught snapper that is combined with kabocha and pumpkin, the chef and his team have recreated classic French dishes to be enjoyed. Come dinnertime, the restaurant offers Alaskan King Crab that is complemented by Oscietra Caviar and Dashi. What more can you ask for?<\/p>\n

Jaan,\u00a02 Stamford Road, Level 70, Equinox Complex, Swiss\u00f4tel The Stamford, 178882<\/em><\/p>\n

L\u2019Atelier de Joel Robuchon<\/strong>