Find out which restaurants have earned their place in our annual Tatler Dining 20
The past two years have been the most difficult period in the F&B industry. But if there is one thing we always commend our chefs and restaurateurs—they are resilient. When we worked on the Tatler Dining Guide 2022, we were amazed by their creative menus and innovative dining concepts that breathed new life into our culinary scene.
And, with the help of our expert reviewers who assessed these top tables based on four key points (food, setting, wine and service) and our newly introduced voting panel (industry leaders and influencers who helped us decide the winners), we have selected the dining places that make up our prestigious Tatler Dining 20 list this year. In no particular order, here are the ones that tantalise our taste buds time and time again.
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This well-loved Italian restaurant returns to the Top 20 list with new chef de cuisine Matteo Ponti at the helm. He works closely with chef-restaurateur Beppe de Vito to dish out delectable modern Italian dishes which are cooked using the Josper oven or Shirichin grill.
Come hungry and feast on mouth-watering creations, among which are the cured swordfish belly decorated with bergamot, ponzu and sea lettuce, and the Pacific saury served with burnt leek, heirloom radish and sudachi butter.
2. Burnt Ends
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.
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.
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.
6. Cut by Wolfgang Puck
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.
2 Bayfront Avenue, #B1-71 Galleria Level, The Shoppes, MBS, Singapore 018972