15 Stamford has all the makings of a good Singapore restaurant, from a scrumptious food spread to engaging service staff who take the effort to guide guests through the wine list and menu. The speciality foie gras kaya toast will be a hit if you have a thing for waterfowl liver. It’s creamy, buttery and perfectly paired with sweet kaya. The mains are classic and foolproof, with offerings such as the 72-hour Australian Wagyu beef short ribs doused in a piquant black pepper sauce, and the Külhbarra barramundi served with roasted carrots and a sambal beurre blanc sauce. The real highlight of the meal is the pandan soufflé, a cottony and rich dessert that has become a crowd favourite for good reason.