Candlenut is the world’s first and only Michelin-starred Peranakan restaurant, which has retained its status for the second year in a row. It takes a contemporary yet authentic approach to traditional Peranakan or Straits-Chinese cuisine. Unique to this region, the Peranakans descended from the intermarriage of migrant Chinese with the local Malay community here and evolved its own culture, including a distinctive cuisine that blends Malay, Indonesian and Chinese heritage flavours.

The essence and complex flavours of traditional Peranakan cuisine are preserved at Candlenut but with a refreshing, innovative twist. Its head chef and owner Malcolm Lee is a Peranakan himself and serves a taste of his heritage through a menu of refined tastes and techniques.

Known for their signature Peranakan Ah-ma-kase dinner tasting menu, patrons can savour favourites like the Local Red Lion Snapper with fresh chilli sambal and charred garlic chives or King Tiger Prawn with gula Melaka coconut sauce, lemongrass and Thai basil. For those with a smaller appetite, Candlenut now offers these dishes on their a la carte menu.

For corporate groups, Candlenut has a seating capacity of 92, including a private room for eight, perfect for intimate dinners or casual business lunches. There’s also an al fresco dining area, which seats 20 patrons.

Image Source: John Heng for Labyrinth


While one Michelin-starred Labyrinth describes its cuisine as “modern inventive Singaporean gastronomy”, or “Mod-Sin”, the creations of chef-owner LG Han are an explosion of avant garde ideas on a plate. The former bank executive who is, astonishingly, a self-taught chef, combines Asian and Western culinary techniques to construct, or perhaps more appropriately, reconstruct classic local dishes that would taste familiar but invoke the culture and traditions from which they are inspired.

Located at the Esplanade Mall, Labyrinth provides private dining rooms for groups of eight to 24. The main dining room, which is equipped with audio-visual facilities, is also available for private hire for larger groups. View the brochure here.

Image Source: Waku Ghin

Waku Ghin

Waku Ghin serves a 10-course Contemporary Japanese degustation menu which has been described as “culinary magic [that] materialises before your eyes” on the restaurant’s website. The name 'Waku Ghin' is derived from two Japanese words, 'Waku' meaning to 'arise' and 'Ghin' meaning 'silver'.

This two Michelin-starred restaurant’s dining concept is based upon a multi-faceted use of space. Patrons move from room to room starting with a lounge at the entrance for aperitifs before heading to private dining rooms for the latest creations sourced from the freshest ingredients. They then move on to the main dining room to relax over coffee and desserts, while soaking up the vistas of the Singapore skyline. There’s even the Bar at Waku Ghin for patrons to experience premium sakes and Japanese cocktails.

The restaurant showcases the mastery of Chef Tetsuya Wakuda in his only establishment outside of his world-famous Sydney restaurant. His signature dishes includes the Marinated Botan Shrimp with Sea Urchin and Caviar and Wagyu with Wasabi and Citrus Soy.

For corporate groups, Waku Ghin has a main dining room with a seating capacity of 35 and four private cocoon rooms that seat 32 patrons. Advanced booking is recommended for large groups.

Image Source: Odette


This two Michelin-starred restaurant serves modern French cuisine guided by chef-owner Julien Royer’s lifelong respect for seasonality, terroir and artisanal produce. He aims to showcase the best seasonal ingredients from around the world in their purest form and flavour.

The restaurant is located at the iconic National Gallery Singapore, which is housed in two heritage buildings that were Singapore’s former Supreme Court and City Hall. The restaurant itself was designed by Sacha Leong of Universal Design Studio with a glass-enclosed kitchen as key feature, affording patrons the opportunity to witness the chefs at work. This reflects the openness and honesty of Odette that is central to its dining experience.

For corporate groups, Odette has a maximum seating capacity of 40, with a private dining room that seats 10 patrons. The restaurant advises making a reservation three months in advance.

Joël Robuchon Restaurant

Joël Robuchon Restaurant is the first and only three Michelin-starred restaurant in Singapore and is the embodiment of the crème de la crème in culinary excellence. It serves exceptional French haute cuisine with unparalleled precision. Michelin Guide Singapore has stated that “this award is given for the superlative cooking of chefs at the peak of their profession. The ingredients are exemplary, the cooking is elevated to an art form and their dishes are often destined to become classics.”

Their degustation menu has been highly regarded by many famed food critics. Even the Michelin Guide inspectors have commended the food as being “both simple and sophisticated, thanks to a kitchen which treats ingredients with the utmost respect. All the classics are here, like langoustine with basil pistou, and bone marrow with mustard on toast”.

For corporate groups, Joël Robuchon Restaurant has a seating capacity of 34 at the main dining area and a private dining-room which seats 20 patrons. The restaurant recommends at least two months for advance bookings.