10 Best Restaurants in Singapore

Julien Royer's Odette occupies the south wing of the National Gallery and sits at the apex of every credible Singapore list: three Michelin stars, Asia's 50 Best #1 in 2019, currently in the World's 50 Best top twenty. The eight-course Discovery menu runs S$498; signatures like the heirloom beetroot variation, the Rosemary-smoked organic egg with chorizo iberico, and the pigeon 'Comme Un Pot Au Feu' are why the room books out six weeks ahead. Royer cooks with the produce-led precision he learned at Bernard Pacaud's L'Ambroisie. For diners doing one fine-dinner in Singapore, this is the answer — book lunch (S$348) if dinner is full.

Sebastien Lepinoy runs the kitchen at Les Amis on the second floor of Shaw Centre, the only Singapore restaurant with three Michelin stars and three decades of continuous fine-dining authority. The signature cold angel-hair pasta with Oscietra caviar and Brittany lobster bisque with armagnac are dishes the dining room has served since the 1990s and still gets right. The wine cellar holds 3,000 references — the Burgundy collection is the deepest in Southeast Asia. The tasting menu runs S$595; the four-course lunch at S$245 is the most under-priced meal in the city's top tier. For a guest who wants flawless classical French without spectacle, this is the room.

Bjorn Frantzén — Stockholm's only three-star chef — turned a Bukit Pasoh shophouse into Restaurant Zén, the Singapore outpost that earned its own three Michelin stars in 2021. The format is theatrical without being silly: aperitifs on the ground floor, the tasting menu (S$598, around twenty courses) on the first floor, then digestifs and the famous French toast with bone marrow upstairs over three hours. Signatures travel from the Stockholm mothership: the satio tempestas vegetable plate, the langoustine with Kaviari caviar, the wood-roasted pigeon. With only 18 seats, this is the hardest table in Singapore to walk into — book through the website eight weeks out.

Sun Kim trained under Tetsuya Wakuda before opening Meta on Keong Saik in 2015 and moving to Mohamed Sultan Road in 2019; the room earned its second Michelin star in 2022 and sits at #39 on Asia's 50 Best. The tasting menu (S$348) runs Korean ingredient grammar through French technique — gamtae seaweed with razor clam, dry-aged duck with doenjang, a long-cooked galbi short rib that anchors the second half of the menu. The 30-seat dining room is grown-up but quiet enough to talk over a Burgundy. For diners who've done Odette and Les Amis and want something more personal, Meta is the answer.

Rishi Naleendra became the first Sri Lankan chef in the world to win Michelin stars; Cloudstreet on Amoy Street holds two of them. The 40-seat dining room across three floors of a restored shophouse runs only one menu — a 16-course tasting at S$498 that weaves Australian produce with the spice grammar of Naleendra's Colombo childhood. The crab dish with coconut sambal, the King George whiting cooked over coals, and the polos curry of green jackfruit are signatures. Sommelier Vinodhan Veloo runs one of the better natural-wine lists in Asia. Book the chef's table on the second floor for an intimate group; the ground floor is the proper-dinner room.

Kirk Westaway cooks on the 70th floor of Swissôtel The Stamford with the city spread sixty storeys below — JAAN's two Michelin stars are earned on the plate, but the room sells itself before the first course arrives. The Reinventing British Cuisine tasting (S$398) treats heritage ingredients seriously: the heirloom tomato salad, the Cornish lamb with mint pea purée, the strawberry 'Eton mess' reimagined as a clean dome of cream and meringue. Forty-two seats, every table facing windows. For couples who need a view dinner that also stands up on flavour, this is the strongest combined ticket in Singapore — book the corner two-top by Marina Bay six weeks out.

Emmanuel Stroobant has run Saint Pierre for 25 years — first in a Magazine Road shophouse, now on the second floor of One Fullerton with floor-to-ceiling Marina Bay glass. Two Michelin stars, a Belgian chef cooking French-Asian by way of two decades in Singapore. The seven-course tasting (S$298) leans on local produce: laksa-spiced botan ebi, Iberico pork jowl with miso, the famous sesame ice cream. Stroobant is in the kitchen most nights — rare for a 25-year-old restaurant. The dining room seats 50 across two split levels with the best Marina Bay Sands skyline view of any fine-diner. Lunch at S$98 is the steal of the CBD.

Shoukouwa is eight counter seats inside One Fullerton — the most expensive sushiya in Singapore and the only one with two Michelin stars. Chefs Junichi Yoshizawa and Anthony Yeoh fly fish daily from Toyosu and cut a 20-piece edomae omakase that runs S$450 at lunch and S$650 at dinner. The aged akami nigiri, the otoro lightly seared with binchotan, and the murasaki uni from Hokkaido are the technical proofs. The room is silent, the rice is aka-su vinegared, and the second seating is the one to book if you want to linger over the agari tea. For a solo diner or a one-on-one conversation, no Singapore room is more focused.

Mano Thevar — Malaysian-born, trained at The Fat Duck — runs the only two-Michelin-starred Indian restaurant in Singapore from a 30-seat shophouse on Keong Saik Road. The eight-course tasting (S$298) is modern South Indian: a charcoal-grilled tandoori quail with coriander chutney, a Madurai-style lamb chop served on a sago crisp, a duck rasam that is the best soup course in town. Asia's 50 Best #21 in 2024. The wine pairing leans biodynamic and works against the spice better than most diners expect. Book the counter seats facing the open kitchen — this is one of Singapore's most personal fine-dining rooms, and one of the easier 50-Best tables to get into at three weeks out.

Dave Pynt's Burnt Ends moved from Teck Lim Road to a purpose-built Dempsey Hill location in 2022 — a four-tonne custom oven, an apple-wood grill, and a 26-seat counter that books out months in advance. One Michelin star, Asia's 50 Best top ten for six consecutive years. The signatures are simple and unforgiving: the smoked quail egg with caviar, the onglet with bone marrow, the burnt-ends sanger on house-baked milk bun. The tasting runs S$268, but the move is to sit at the counter, order the onglet and the leek with mojo verde, and drink Australian Pinot. For an off-list dinner that beats most three-star rooms on pure cooking, Burnt Ends.