The Tatler Best-in-Class Restaurant Awards in Singapore for 2026

Best New Restaurant: Gilmore & Damian D'Silva

At 69, chef Damian D’Silva continues his lifelong mission of preserving Singapore’s Eurasian heritage with his latest concept, Gilmore & Damian D’Silva, at the National Gallery Singapore. Named in tribute to his grandfather, the restaurant is his most intimate project yet, utilising a treasured collection of family recipes. The menu spotlights rare heritage dishes such as cowdang—a Kristang seafood speciality of prawns simmered in aromatic coconut milk to accentuate their natural sweetness. Through this nostalgic yet refined offering, D’Silva solidifies his role as the foremost custodian of Eurasian cuisine.

Best Design: Jin Ting Wan

Perched on the 55th level of Marina Bay Sands is Jin Ting Wan, one of Singapore’s most visually arresting dining destinations. Conceived by the acclaimed studio Avroko, the interior draws inspiration from the restrained elegance of Song Dynasty architecture. A regal interplay of imperial blues and gilded accents is interwoven with bespoke dragonfly motifs—an auspicious symbol of prosperity. Floor-to-ceiling vistas of Marina Bay heighten the theatricality, while a meticulously appointed chef’s table reinforces a sense of occasion. It is a space where heritage and modern Chinese cuisine exist in harmony.

Best Service: Odette

More than a decade into its journey, Odette remains the gold standard for French fine dining in Singapore. Under chef-owner Julien Royer, hospitality is elevated to an art form: intuitive, gracious and deeply personal. Service flows with effortless precision—attentive yet discreet—ensuring the experience feels polished without being stiff. The serene elegance of the dining room mirrors this people-first philosophy, where genuine interactions are as memorable as the cuisine. Here, Royer’s modern French cooking finds its most eloquent expression, balanced perfectly by world-class service.

Best Sommelier: Ocean Kang of Nae:um

Head sommelier Ocean Kang brings a youthful curiosity and cross disciplinary perspective to the world of oenology. Born in Suwon, South Korea, she worked across both kitchen and front-of-house roles at notable Seoul establishments Evett and L’Impression, before earning her Court of Master Sommeliers certification in 2023. At Nae:um, Kang leads a progressive beverage programme, championing unconventional pairings that spotlight natural wines and artisanal non-alcoholic creations. Guided by her culinary background, she focuses on acidity and harmony, often weaving Korean rice wines and sake into her sophisticated selections.

Best Pastry Chef: Jeanette Ow of Somma

Jeanette Ow leads the pastry programme at Somma with a signature style defined by elegance and restraint. A former forensic accountant who traded corporate life for Le Cordon Bleu Sydney, Ow has since worked at acclaimed establishments including The Dempsey Cookhouse & Bar and Claudine in Singapore. Now reunited with chef-patron Mirko Febbrile at Somma, she employs a philosophy rooted in simplicity. Her desserts prioritise flavour and emotional resonance over mere ornamentation, delivering graceful finales that linger on the palate long after the final bite.

Rising Star: Marcus Leow of Belimbing

Marcus Leow’s ascent is defined by a purposeful return to his roots. His journey took shape during the inaugural Magic Square chef incubator space, where he developed a knack for reinterpreting tradition—epitomised by his corn salat, which utilises every part of the vegetable, and paired with a tea made from its leaf and silk. After staging at the two-Michelin-starred Ikoyi in London to master the use of spice, Leow returned to lead R&D at The Coconut Club. In 2025, he took the helm at Belimbing, a next-generation restaurant that explores local cuisine through a contemporary lens while challenging conventional notions of authenticity.