Head to the World Gourmet Summit in Singapore for a celebration of fine cuisine, excellent wines and wonderful dining experiences.
There’s something exciting about trying celebrity chef restaurants in Singapore – you hear so much about a talented personality and you can’t help but wonder how their dishes really taste.
With the myriad of options to choose from, this city is the perfect spot for some celebrity chef restaurant-hopping fun, so ready your appetites for an unforgettable culinary experience at these top-notch restaurants.
Joël Robuchon Restaurant
French chef and restaurateur Joël Robuchon was given the title of "Chef of the Century" by the reputable French restaurant guide Gault Millau in 1989 and today, he owns dining establishments all over the world, from Paris to Tokyo. Plus, he has a total of 28 Michelin stars under his belt, and no other chef can compete with that!
Over at Hotel Michael at Resorts World Sentosa, his restaurant serves up exquisite French plates such as scampi ravioli with black truffle and braised green savoy cabbage and beef Châteaubriand and foie gras (fatty liver of a duck or goose) with port reduction. There’s also a vegetarian menu that has innovative meat-free creations and a special chef’s menu featuring premium ingredients like caviar and wagyu beef.
A fine contender that made the prestigious World's 50 Best Restaurants list several times, Restaurant Andre is an intimate 30-seater restaurant that puts out reinterpreted French nouvelle cuisine.
The ever-changing menu (called 'Octaphilosophy') follows an intriguing concept thought up by Taiwan-born Andre Chiang and it's separated into eight themes – Unique, Pure, Texture, Memory, Salt, South, Artisan, and Terroir. For example, for 'Artisan', you might be served grilled Taiwanese baby corn, and for 'Memory', foie gras jelly with black truffle coulis (thick sauce made from puréed and strained vegetables or fruits). Each dish is art on a plate with its own story and meaning.
Recipient of the Diners Club® Lifetime Achievement Award for Asia in 2015, Japanese-born Australian chef Tetsuya Wakuda is certainly what one would consider a figure of great influence in the culinary world.
To dine at his world-renowned restaurant, Waku Ghin, is like an experience unlike any other. Look forward to sampling much-talked-about signatures like the marinated botan shrimp with sea urchin while sipping on some fine sake.
After the main course is over, you'll be brought to another dining room for desserts and coffee, while taking in breathtaking views of the city skyline. Perfect end to the evening, we say!
CUT by Wolfgang Puck
Austrian-born American restaurateur and celebrity chef Wolfgang Puck keeps himself busy with dining establishments, catering services, cookbooks and more. His steakhouse at the iconic Marina Bay Sands, CUT, is known for its glorious beef cuts and selections that will satisfy discerning carnivores.
Australian Angus, U.S.D.A. Prime, New York Sirloin – there's plenty of options! Our favourite is A5 Kobe beef from the Hyogo Prefecture in Honshu, Japan.
CUT is also recognised for its amazing handcrafted cocktails, particularly the whiskey-based mixes like Smoke & Mirrors (Lapsang Souchon infused single malt with Drambuie and Marasca).
Bread Street Kitchen
The brainchild behind Bread Street Kitchen needs no introduction; restaurateur, chef, and world-famous TV personality (who can ever forget his colourful vocabulary?) Gordon Ramsay owns this casual dining spot.
Aside from traditional bites like fish and chips and shepherd's pie with braised lamb, you'll find regionally-inspired items like tamarind spiced chicken wings and spicy tuna tartar with chilli, garlic, sesame oil, and wonton crisps.
As the first Singaporean to be awarded a scholarship from the Miele Guide (an independent annual guide to Asia's finest restaurant), chef Malcolm Lee sharpened his cooking skills at the At-Sunrice Globalchef Academy – one of the top culinary schools.
He opened Candlenut, a modern Peranakan (Straits Chinese) restaurant that serves up authentic Nonya plates.
The sophisticated restaurant features menu highlights such as grilled spice-marinated chicken satay (grilled skewered meat) with homemade peanut sauce, charcoal grilled red snapper fillet with dried shrimp sambal (Asian chilli paste), and buah keluak (black nut from Indonesia) ice cream served with salted caramel and warm chocolate espuma.
Big fan of kitchen experiments and molecular gastronomy? Helmed by talented (self-taught, mind you) chef-owner Han Li Guang, the award-winning Restaurant Labyrinth is all about offering unique fusion dishes that represent the local food culture. With innovative creations like bak chor mee (minced meat and noodles, crafted using Hokkaido scallop, squid, and dried anchovies here) and chilli crab ice cream topped with bits of soft shell crab, it really is Modern Singapore cuisine at its best.
Gastro-Botanica – that's the brand new contemporary cuisine invented by chef Jason Tan, resident chef at the beautiful Corner House, which bagged the award for Best New Restaurant at local high-society publication The Peak's 2015 G Restaurant Awards.
The intriguing culinary concept places the spotlight on a range of botanicals, from roots to vines and herbs so that you as a diner can appreciate these oft-sidelined ingredients just as much as main proteins and other food groups (which do also show up on the plate here at Corner House).
Try creations such as the cuttlefish with chorizo de iberico, harissa, lemon, fennel, and yellow mustard seed, as well as the dessert "My Kaya (coconut jam) Toast" – chef Jason's reinterpretation of the popular Singaporean breakfast item, which consists of pandan, coconut, gula melaka (palm sugar), muscovado sable, and pineapple.
French chef Julien Royer of the famous, multi award-winning fine dining establishment JAAN left in 2015 to set up his own venture with The Lo and Behold Group (The White Rabbit, OverEasy, The Black Swan).
Odette – named after chef Julien's grandmother – is a reflection of his philosophy when it comes to food, so using the purest of ingredients and top-notch seasonal produce, chef Julien puts out prettily-plated and perfectly executed creations such as the 55-minute smoked organic egg (a modified re-creation of one of his signature dishes from JAAN), and the trout with miso-glazed kurobuta pork.
Get cracking and follow your favourite culinary talents around Singapore for a food trail like no other! No promises they’ll show up in the flesh though.