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—no other chef can compete with that!
Over at Hotel Michael at Resorts World™ Sentosa, his restaurant serves up exquisite French plates such as roasted frog leg on spelt risotto and watercress as well as 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.
Hotel Michael. 26 Sentosa Gateway #01-104 & 105, Singapore 098138. +65 6577 7888.
A fine contender that made the prestigious World's 50 Best Restaurants list several times, Restaurant André 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. The menu is 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.
Restaurant André. 41 Bukit Pasoh Road, Singapore 089855. +65 6534 8880.
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!
Marina Bay Sands®. 2 Bayfront Avenue #02-02, Singapore 018972. +65 6688 8507.
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 hand-crafted cocktails, particularly the whisky-based mixes like Smoke & Mirrors (Lapsang Souchon infused single-malt with Drambuie and Marasca).
Marina Bay Sands®. 2 Bayfront Avenue #B1-71, Singapore 018972. +65 6688 8517.
Bread Street Kitchen
The brainchild behind Bread Street Kitchen needs no introduction; restaurateur, chef, and world-famous TV personality 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 wanton crisps.
Marina Bay Sands®. 2 Bayfront Avenue #01-81, Singapore 018972. +65 6688 5665.
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 in the world.
He opened Candlenut, a modern Peranakan (Straits-born people of Chinese and Malay/Indonesian heritage) 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 (spicy chilli paste), and buah keluak (black nut indigenous to Southeast Asia) ice cream served with salted caramel and warm chocolate espuma.
Como Dempsey. Block 17A Dempsey Road, Singapore 249676. +65 1800 304 2288.
Big fan of kitchen experiments and molecular gastronomy? Helmed by talented (and 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.
Esplanade – Theatres on the Bay. 8 Raffles Avenue #02-23, Singapore 039802. +65 6223 4098.
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 New Zealand blue cod with crispy scales, as well as the dessert "My Interpretation of Kaya (a traditional jam made from coconut and eggs) Toast"—chef Jason's reinterpretation of the popular Singaporean breakfast item, which consists of pandan, coconut, gula melaka (palm sugar), muscovado sable, and pineapple.
Corner House. 1 Cluny Road, Singapore 259569. +65 6469 1000.
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. Using the purest of ingredients and top-notch seasonal produce,
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.
National Gallery Singapore. 1 Saint Andrew's Road #01-04, Singapore 178957. +65 6385 0498.