Our cravings for beautifully grilled steaks will never be satiated, and it is no surprise that the perennially booked steakhouse has made it to our prestigious list for the fourth year running. The steakhouse has recently moved to a bigger space (with a bakery arm) in Dempsey, and gourmands keep coming back for a taste of its delectable steaks and modern Australian dishes which are cooked in the custom-made grills. Save space for dessert—in particular, the much-raved about bombolinis which come in various flavours.

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Chef-owner Malcolm Lee feeds our appetite for Peranakan cuisine, and we can’t get enough of his delectable menu comprising classic dishes he enjoyed as a child but given a 21st-century uplift. Take, for example, his signature babi buah keluak which stars the premium Borrowdale free-range pork. Tender and extremely flavourful, the meaty chunks are enhanced by an intense and heady black nut paste.

The multi-awarded restaurant prides itself in its top-notch service and imaginative menu that combines chef-owner Rishi Naleendra’s Sri Lankan heritage with his ingredient-driven modern Australian cooking. The result is a culinary masterpiece, with saliva-inducing dishes such as the Sri Lankan curry. It stars Australian Western marron, grilled to smoky perfection over binchotan and accompanied with spiced millet porridge, tamarind brown butter chutney and coconut broth. 

Also read: Why More Singapore Chefs are Serving Southeast Asian Herbs in Their Restaurants

Chef Andrew Walsh is no one-trick pony. After feeding our appetites with his delectable modern European fare at Cure since 2015, he completely revamps his repertoire to put the spotlight on his Irish roots with the Nua Irish cuisine. The menu harks back to his dishes he enjoyed eating as a child—but refined with the use of top-notch Irish produce such as Galway oysters, Silverhill Farm ducks and brown crabs.

A sumptuous steak meal calls for a trip to this stalwart steakhouse by celebrity chef Wolfgang Puck. Beautiful cuts procured from around the world appear on the menu and are cooked to your desired doneness. But what makes carnivores come back for more are the exclusive and hard-to-find cuts that you’ll often find in the seasonal menu. Enhance the experience with other meat and seafood signatures, as well as wines from an extensive wine list.

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Think of a reliable Spanish restaurant in Singapore and one name that often stands out is Esquina. So, we are ecstatic to report that this establishment, which has been in operation since 2011, has made its debut in our Top 20 list this year. Credit goes to executive chef Carlos Montobbio and his team’s tireless efforts in whipping up beautifully cooked tapas and other Spanish signatures that take our palates to Barcelona.

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It has been three years since executive chef Kirk Westaway debuted his “Reinventing British” cuisine, but he continues to surprise and delight diners with innovative creations that hark back to his British roots. Look forward to dishes made with British produce, one of which is the beautifully roasted langoustine finished with a swipe of nutty brown butter mayonnaise.

Local chef Han Liguang puts modern Singaporean cuisine on the map with one-Michelin-starred Labyrinth. Classic local dishes are given a modern reworking to come up with the likes of “Ang Moh” kampong chicken rice, comprising meaty strips of chicken served with fragrant rice infused with the chef's delectable roux sauce.

A trip to Anne-Sophie Pic’s establishment in Singapore is always a delightful affair, thanks to its gorgeous space at Raffles Singapore, immaculate service and modern-French fare courtesy of newly installed chef Francesco Di Marzio. Savour delectable creations such as the signature berlingots, which are often updated with what’s in season. On our recent visit, the pasta parcels stuffed with cheese fondue was bathed in a savoury broth of herby leek dashi mingled with matcha and green cardamom.

Chef Sun Kim has come a long way from being the timid chef we met when he opened his first restaurant, Meta, in 2015. He has grown more confident and sure of his cooking, as evinced by his current tasting menu which proudly showcases his South Korean heritage. It is still grounded on French culinary techniques though, so you will find elevated dishes like the Challans duck cooked sous vide and paired with namul, a Korean side dish that complements the duck’s exquisite taste and texture.

Delectable Cantonese fare, outstanding mixology and impressive interiors combine to make Mott 32 one of the most popular Cantonese restaurants in Singapore. “We take our food and wine list super seriously,” notes Malcolm Wood, the global managing and culinary director of Maximal Concepts, and it shows in the Chinese dishes presented in a modern way but rooted in authentic flavours. Must-tries include the apple wood‑roasted Peking duck “Signature Mott 32 Cut”, made with a 42-day-aged duck which is roasted for 24 hours to achieve a crisp skin and succulent flesh.

Also read: The Best Peking Ducks in Singapore

After helming the now-shuttered Kimme for two years, South Korean chef Louis Han has made his grand comeback in the culinary scene with modern Korean restaurant Naeum (also the recipient of the Best New Restaurant 2022 award). Here, he serves his own brand of “contemporary Seoul cuisine”, drawing influences from taste memories of his growing up years in Gangnam, Seoul, as well as his culinary experience working in various parts of the globe.

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Cerebral chef Ivan Brehm believes that great food isn’t created in silo but is the result of intersecting cultures, thus giving birth to his concept of “crossroads cooking”. At Nouri, Brehm and his team establish these global food connections by studying ingredients, cooking techniques and flavours to come up with imaginative dishes that remain grounded in familiar flavours.

Since it was established in 2015, chef-owner Julien Royer’s Odette has never wavered in serving us sumptuous French fare matched with an impressive wine list and spectacular service. It helps too that you will dine in a warm but elegant space designed by revered Sacha Leong of Universal Design Studio. 

Also read: Julien Royer of Odette on Finding Hope in Challenging Times

Local chef Jason Tan makes a comeback in our Top 20 list with Restaurant Euphoria. Here he serves his “Gastro-Botanica” 2.0 cuisine, which is anchored in French cooking techniques but crafted with carefully sourced vegetables, meat and seafood. The menu features new creations as well as signatures such as ‘My Favourite Vegetable’—his ode to the Cevennes onion (his favourite ingredient) is prepared four ways: as an onion cup holding a sous-vide egg, an onion tart topped with parmesan, an onion chip and a savoury onion tea.

Welcome to chef-owner Jeremy Gillon and managing director Anant Tyagi’s ‘home’, which takes your palate to France. Gillon serves a degustation menu dictated by what’s in season and accented with herbs foraged from Savoie, an alpine region in his home country. Be awed with creations like the qual paired with fermented soya bean pesto and the blue swimmer crab crowned with a smoked bell pepper sorbet. Each dish is well executed in terms of presentation and flavours, and makes for an unforgettable meal.

Dining at celebrity chef Bjorn Frantzén’s Singapore outpost—helmed by executive chef Tristin Farmer—is always a delightful affair. As if you’re visiting your friend’s house for a meal, the experience begins when you ring the doorbell. The staff will then welcome you to the parlour with an amuse-bouche and a glass of bubbly before you’re led to the second floor for the meal proper. The often-updated tasting menu comprises modern Nordic cuisine laced with Asian accents, and this is enhanced by general manager (and beverage director) Aaron Jacobson’s delicious wine and non-alcoholic pairings.

Two decades into the dining scene and this French restaurant shows no signs of ageing. The dining room which looks out to the majestic Marina Bay vista is still as elegant as ever (especially after the renovation in 2020) and the staff remain at their best in delivering a stellar service. But of course, the star here is chef-owner Emmanuel Stroobant’s deliciously cooked French fare made with the season’s best.

After almost two years of renovation, Waku Ghin has reopened its doors and has found its way (again) in our Top 20 list. It is no surprise as the Japanese-French restaurant continues to deliver immaculately cooked dishes that are prepared using the best produce from around the globe. The experience is made better with an extensive wine list, sakes (some of which are exclusive to Waku Gin) and cocktails.

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