The Tatler Best 20 Restaurants in Singapore for 2026

Modern Australian barbecue is redefined at Burnt Ends, arguably one of the hardest restaurants to book in Singapore. In its Dempsey Hill restaurant, a custom four-tonne oven and four elevation grills set the stage for theatrical, wood-fired cooking led by chef-owner Dave Pynt. Daily-changing menus transform prime meats into bold, smoky dishes paired with wines, spirits and cocktails. The open kitchen invites diners into the process, creating a convivial yet refined atmosphere where fire, technique and creativity are experienced in every meal.

Read more: Burnt Ends chef Dave Pynt to open second outpost for The Ledge at upcoming Waldorf Astoria Bali

At the world’s first Michelin-starred Peranakan restaurant, chef-owner Malcolm Lee elevates Peranakan cuisine with contemporary finesse. Drawing from childhood memories and global inspiration, Lee reimagines classics like babi buah keluak, softened with shrimp paste and braised into velvety richness, and chap chye, light yet flavourful with prawn stock, cabbage, mushrooms and black fungus. Served communal-style, the menu treads the line between tradition and innovation, inviting diners to share and celebrate the depth of Peranakan heritage through carefully refined flavours that are comforting and surprising.

Set in a 1930s converted chapel, Claudine offers French neo-brasserie dining that is intimate and personal. Executive chef Julien Mercier celebrates tradition with classic dishes such as steak tartare, housemade terrines and signatures like the l’oreiller, comprising foie gras and meat in a buttery crust. Thoughtfully curated wines and cocktails inspired by local flavours complement the dishes, while the dining room’s charm enhances the approachable sophistication. Claudine balances classical elegance with casual comfort; dishes are perfect for sharing or savouring individually, making every visit a thoughtful celebration of French gastronomy.

Korean barbecue meets American steakhouse at Cote Singapore, where tableside grilling transforms premium cuts into a theatrical dining experience. Beyond staples like ribeye and New York strip, the menu includes lesser-known cuts such as hanger and flat iron, sourced from Japan and the US. Light Korean accompaniments, from kimchi jjigae to bibimbap, balance the rich meats. The concept combines steakhouse indulgence with playful engagement, offering diners variety, balance and a hands-on approach that makes the barbecue experience a culinary adventure.

Chef-owner Hafizzul Hashim’s Fiz is a contemporary Southeast Asian restaurant that draws inspiration from the region’s vast food cultures—from the architectural heritage of Angkor Wat to the highland valleys of Sarawak. Menus unfold as evolving “episodes” that spotlight Southeast Asia’s diverse geocultural identities, drawing from palace traditions, old manuscripts and family recipes. Humble, often overlooked ingredients sit alongside heirloom produce from small growers, guided by terroir and the spirit of “air tangan”—cooking with instinct, finesse and heart—resulting in a distinctive, thoughtful voice in modern regional gastronomy.

From the 70th floor of Swissôtel Stamford sits Jaan by Kirk Westaway, a modern British dining refined through seasonal, ingredient-driven menus. Executive chef Kirk Westaway draws on childhood memories and global experiences to reinterpret classic dishes like fish and chips, which celebrate natural flavours with precision and creativity. The result is a seamless journey where innovation, simplicity and respect for produce come together, creating a modern British dining experience that is both memorable and elevated.

Singapore’s storied culinary identity is reimagined at Labyrinth, where chef-owner Han Li Guang honours tradition while exploring contemporary techniques through his “New Singaporean” cuisine. Time-honoured recipes—some nearly forgotten—are revived and layered with personal childhood memories, creating dishes that feel inventive yet deeply respectful of heritage. These are highlighted in his ever-evolving dishes that challenge perceptions of familiar local classics—from the deconstructed bak kut teh to the ang moh chicken rice.

French haute cuisine reaches new heights at Les Amis, led by director of culinary and operations Sébastien Lepinoy. Exceptional seasonal ingredients, flown in directly from France, are transformed into exquisite dishes. From the Normandy blue lobster to the signature cold angel hair pasta with caviar and black truffle, each dish highlights the purity of the ingredients while demonstrating the depth and finesse of classical French techniques. Beyond the cuisine, the restaurant reflects understated sophistication, seamlessly blending French elegance with Singaporean warmth and hospitality.

Meta is the embodiment of chef-owner Sun Kim’s culinary and life journey. Raised in Busan and shaped by time spent in some of South Korea, Australia and Singapore’s most respected kitchens, these experiences come together in his confident tasting menus anchored in his Korean heritage. Signature dishes such as the Jeju abalone risotto and yukhoe gimbap (Korean seaweed rice roll) are guided by seasonality and executed with thoughtful balance and precision. The restaurant reflects not only Kim’s technical growth, but also his evolving identity and perspective as a chef.

Gourmands have more reason to head to Jurong with the opening of celebrated chef Corey Lee’s Singapore restaurant at the Hyundai Motor Group Innovation Center Singapore. Na Oh, which means “moving from inside out” in Korean, offers a contemporary dining experience centred on a seasonal prix-fixe menu. Here, the focus shifts away from theatrics in favour of heartfelt, nostalgic Korean dishes. Dishes such as naengmyeon, buckwheat noodles served in housemade beef broth, and samgyetang, ginseng-stuffed chicken soup from previous menus, are rooted in tradition yet presented with refinement that reflects Lee’s highest culinary standards. Suffice it to say, Na Oh delivers a thoughtful interpretation of Korean cuisine that feels both comforting and contemporary.

At Nae:um, chef-owner Louis Han crafts his own version of modern Korean cuisine, seamlessly blending Korean traditions with Southeast Asian influences. While his cooking is rooted in heritage, it also reflects his experiences in Singapore and beyond. The eight-course dinner is presented like a storybook, each course illustrated with personal memories from his culinary career. The experience is further elevated by the restaurant’s refreshed space, which draws inspiration from traditional hanok architecture.

Odette remains one of Singapore’s celebrated restaurants, its international acclaim immediately evident upon dining. Chef-owner Julien Royer’s French cuisine is precise and elegant, infused with influences of his years in Asia to lend it a distinct culinary identity. Ingredients are sourced at their peak, handled with meticulous care and allowed to shine in both seasonal creations and signature dishes. The wine programme pairs classic selections with unexpected gems to elevate the experience. For those seeking alternatives, a dedicated non-alcoholic pairing menu ensures the full breadth of the meal is accessible to every guest.

Executive chef Edward Chong continues to make waves in Singapore’s culinary scene with his distinctive take on Chinese cuisine at Peach Blossoms. Grounded in a deep mastery of techniques, Chong brings his Malaysian heritage and diverse influences to dishes that feel fresh and familiar. The dining experience here is never predictable; Chong regularly introduces off-menu creations alongside refined classics. This makes for a lively dining experience full of delicious surprises—proof that innovation and tradition can coexist seamlessly in a single sitting.

Seroja—the Malay word for lotus—celebrates the diverse harmony of the Malay Archipelago, a region whose flavours shaped chef-owner Kevin Wong’s upbringing. The culinary team honours these familiar tastes through dishes crafted with native spices and herbs. By collaborating with farmers, fishermen and artisans—often the last stewards of their trade—Seroja weaves this communal dedication into every detail, from the ingredients to the handcrafted objects within the space. Every bite reflects the heritage and passion of the collective that brings this vision to life.

“Italian cuisine, but not quite” perfectly captures chef-patron Mirko Febbrile’s culinary approach at Somma. Inspired by the communal spirit and traditions of his Puglian hometown, his menu celebrates special moments that bring people together around the table. Deeply rooted in Italian tradition, the dishes are the result of months of rigorous research and development—honouring their heritage while evolving to captivate the contemporary palate. This philosophy is epitomised in the signature Khorasan spaghettone, served in a rich red carrot reduction and elevated with a mantis shrimp bisque for a delicate umami lift.

Located at Conrad Singapore Orchard, Summer Palace is a sanctuary of refined Cantonese dining. Executive chef Liu Ching Hai leads a team that transforms classic recipes into memorable dishes without compromising their soul. From meticulously crafted dim sum to expertly roasted Peking duck, char siew and other open-flame specialities, each dish showcases technique, flavour and balance. With menus that evolve with the seasons, Summer Palace consistently ensures peak freshness, making it a destination not just for meals, but for a thoughtfully curated culinary journey that celebrates the depth and richness of Cantonese cuisine.

Summer Pavilion remains a benchmark for modern Cantonese dining in Singapore, pairing meticulous culinary techniques with an unwavering respect for premium, seasonal ingredients. Under the leadership of chef Cheung Siu Kong, the kitchen focuses on clarity of flavour, allowing traditional recipes to shine through restrained, thoughtful execution. This consistent dedication to craft has earned the restaurant numerous accolades, including a consistent spot in the Tatler Best 20 awards in Singapore. Set within a tranquil Chinese garden–inspired space, Summer Pavilion enhances the dining experience with hand-painted tableware and an extensive tea programme.

At Sushi Ashino, every piece of sushi reflects chef-owner Taku Ashino’s decades of dedication to his craft. A pioneer of aged sushi in Singapore, Ashino elevates each fish’s natural flavours through traditional techniques such as jukusei (ageing) and kobujime (kelp curing). The shari is given equal importance: blending Koshihikari and Nanatsuboshi rice, washed in Mount Fuji mineral water and gently cooked in a cast-iron kettle to achieve a tender, nuanced foundation. Every element embodies the chef’s philosophy—a balance of technique, seasonality and reverence for ingredients.

Thevar presents a culinary experience that redefines Indian cuisine. Chef-owner Mano Thevar draws from his Indian heritage, Penang upbringing and Singapore’s multicultural influences to create dishes that feel familiar yet distinctly original. His mastery of flavours and European techniques is showcased in signatures such as the Chettinad chicken roti and obsiblue prawn uttapam, prepared with a modern touch, but still true to its cultural foundation.