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Technically stunning cooking using the finest ingredients from France and Japan make Ecriture one of the city’s most accomplished and innovative restaurants

Tatler Says

Recently refreshed Écriture retains its reputation for lavish extravagance thanks to creations like the ostentatious caviar and uni tart, yet executive chef Maxime Gilbert’s culinary range is also wide-ranging and full of well-deserved flair. His two centres of gravity are France and Japan, with the Library of Flavours tasting menu frequently oscillating between— and marrying—these distinctive terroirs in technically flawless dishes, like Ebisu oyster with tonburi cured in beef ham, and Mieral Bresse chicken cooked whole in a loaf of sourdough. Like the food, the wine list showcases rare and expensive labels in inspired pairings. Service, although occasionally clumsy, is earnest and knowledgeable.

Signature Dishes

  • Caviar and uni tart
  • Akamutsu
  • Mieral bresse chicken

Tatler Tip

The Vegetal tasting menu is a big step forward for meatless fine dining, elevating vegetables to prime position in an eight-course sitting.




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