RFK Rankings · Singapore
Best Restaurants Inside Hotels in Singapore 2026
Hotel dining rooms · Singapore · 7 ranked · Updated May 2026
Compiled by the Restaurants for Kings editorial team · Published February 11, 2026 · Updated May 21, 2026
Singapore's best hotel dining is not the lobby buffet or the club lounge. It is some of the most decorated cooking in the city, because the hotels here hold more Michelin stars than the standalone rooms do: a two-star British kitchen on the 70th floor of Swissotel, a two-star Sichuan room inside the Hilton, a Japanese counter at Marina Bay Sands. The hotel setting buys a few things the shophouses cannot, valet parking, a quiet lift and a room that holds a four-hour dinner without rushing you out. These seven, ranked on the cooking first and the address second, are the hotel restaurants worth booking for the meal rather than the bed.
1.Jaan by Kirk Westaway
Kirk Westaway's two-star modern British, seventy floors over the city. Reserve weeks ahead for a milestone dinner.
Kirk Westaway cooks a refined modern British menu at Jaan, on the 70th floor of Swissotel The Stamford above City Hall, the highest two-Michelin-starred dining room in Singapore. His 'Reinventing British' menus lean on technique and seasonal produce rather than nostalgia, and the cooking has held two stars since 2023.
The signatures run from a slow-cooked Burford Brown egg to an English-garden course and a Cornish hen, with dinner around S$358 and a lunch nearer S$128 that is the value way in. The room is small and the view runs to the Marina Bay skyline, so a window table at dusk is worth requesting. Book two to three weeks ahead for a weekend dinner, and take the lunch if a prime evening is gone.
Book direct through Swissotel The Stamford; request a window for sunset.
2.Waku Ghin
Tetsuya Wakuda's intimate counter-to-salon dinner at Marina Bay Sands. Fly in for it once.
Tetsuya Wakuda runs Waku Ghin as a sequence of private salons at Marina Bay Sands, where small parties begin at an intimate counter for the opening courses before moving to a dining room for the main event. The format is unlike any other hotel restaurant in the city, and it holds one Michelin star in the current guide.
The signature is the botan ebi with sea urchin and oscietra caviar, a dish that has followed Wakuda from his Sydney years. The full experience sits around S$450 a head before drinks. The cooking is contemporary Japanese built on the best seasonal produce Wakuda can source, and the salon privacy makes it a strong choice for a quiet celebration. Book directly through the Marina Bay Sands dining line two weeks out.
Book through Marina Bay Sands dining; the salons seat small parties only.
3.Shisen Hanten by Chen Kentaro
Chen Kentaro's two-star Sichuan, three generations of mapo tofu on the 35th floor. Book it for a family banquet.
Chen Kentaro is the third generation of the Chen family of Sichuan chefs, and his two-Michelin-starred Shisen Hanten sits on Level 35 of Hilton Singapore Orchard, the highest serious Chinese kitchen in the city. The cooking is Sichuan with a Japanese sense of refinement, a lineage that runs back to his grandfather Chen Kenmin.
The signatures are the family mapo tofu and the ebi chilli prawns, dishes the kitchen has cooked to a fixed standard for years. À la carte banquets run around S$180 to S$250 a head, with a lunch from about S$58 that is one of the best two-star deals in town. It has held two stars consistently, and the private rooms make it a banquet favourite. Book a window table on Level 35 for the skyline.
Book direct on the Shisen Hanten site; the set lunch is the value entry.
4.Summer Pavilion
Cheung Siu Kong's refined Cantonese in a Ritz-Carlton garden room. Pencil it in for a business lunch.
Cheung Siu Kong has cooked at Summer Pavilion since 2003 and drove the room to its Michelin star, a one-star Cantonese kitchen inside The Ritz-Carlton, Millenia at Marina Centre. The dining room looks onto a Chinese garden and courtyard, an unusually calm setting for a hotel restaurant of this rank.
The signatures are the double-boiled soups and the barbecued Iberico pork char siu, classical Cantonese cooked with restraint rather than flash. A meal runs around S$150 to S$250 a head, with set lunches that make it a reliable room for a quiet business midday. It has held its star consistently in recent guides. Book a garden-facing table and order the soup of the day when you sit.
Book through The Ritz-Carlton, Millenia; request a garden-facing table.
5.CUT by Wolfgang Puck
Wolfgang Puck's modern steakhouse at the Sands, the bone-in ribeye the order. Book it for closing a deal.
Wolfgang Puck brought CUT to Marina Bay Sands in 2010 as the first Asian outpost of his modern steakhouse, in the Galleria level of The Shoppes. It is a power-dinner room built around dry-aged and imported beef, with a bar that fills before the tables do.
The order is the USDA prime bone-in ribeye or, for the splurge, the true Japanese A5 wagyu by the ounce, with sides and a meal that runs around S$150 to S$300 a head. It carries no Michelin star and does not need one; the draw is the consistency and the room's confidence for a deal dinner. Book a corner banquette, start at the bar, and order the steak rare to medium-rare.
Book through Marina Bay Sands dining; a corner banquette suits a deal.
6.Summer Palace
The Regent's veteran Cantonese kitchen, dim sum that has outlasted the trends. Try it once for a Sunday yum cha.
Summer Palace is the one-Michelin-starred Cantonese room at Regent Singapore, in the Tanglin belt near the bottom of Orchard Road, and one of the longest-running fine Chinese kitchens in the city. The cooking is traditional Cantonese held to a high line by a long-serving kitchen team, the kind of room hotel regulars return to for decades.
The strengths are the roast meats and the handmade dim sum, with a weekend yum cha that fills the dining room. A meal runs around S$120 to S$200 a head, gentler than the Marina Bay rooms. It has held its Michelin star in recent guides. Book a weekend lunch for the full dim sum trolley and a private room if the party runs large.
Book through Regent Singapore; weekend lunch is the dim sum window.
7.db Bistro & Oyster Bar
Daniel Boulud's bistro at the Sands, the original db Burger still the move. Worth booking for a relaxed hotel lunch.
Daniel Boulud opened db Bistro and Oyster Bar at Marina Bay Sands in 2010, a French-American bistro that is the easygoing counterpoint to the tower's tasting-menu rooms. It sits on the Galleria level with an oyster bar up front and a dining room behind.
The signature is the Original db Burger, ground sirloin packed around braised short rib and foie gras, a dish Boulud first made famous in New York. Add oysters and a glass and a meal runs around S$80 to S$150 a head, among the more relaxed prices at the Sands. There is no Michelin star here, but the name and the consistency carry it for a casual hotel lunch or a pre-show dinner. Book the oyster bar for two.
Book through Marina Bay Sands dining; the oyster bar suits a quick two-top.
Avoid for a hotel dinner
Grand setting, kitchen on autopilot
Colony and the international buffets. The Ritz-Carlton's Colony and the big Marina Bay buffet halls lay on a lavish spread, but a buffet is a serving line, not a kitchen firing a meal for you. Go for the seafood-and-dessert volume at a celebration brunch, not for a dinner worth a star.
The lobby afternoon-tea lounges. Several hotels market their lobby lounges as restaurants on the strength of a tiered tea stand. They are lovely for scones and a pot of Darjeeling at four o'clock, and wrong for a serious dinner; book one of the rooms above instead.
How to book a Singapore hotel restaurant
Hotel restaurants are easier to reach than the shophouse rooms, because the concierge, the valet and the dining line all work in your favour, but the two-star kitchens still need planning. Jaan and Shisen Hanten release prime weekend tables two to three weeks out and the best seats, a Jaan window or a Shisen Level 35 view, go first. The Marina Bay Sands rooms, Waku Ghin, CUT and db Bistro, book through the Sands dining line rather than the individual restaurants, and a pre-show or pre-casino slot fills fastest.
Dress codes are stricter inside hotels than at the standalone rooms: smart is the floor and a jacket is wise at Jaan and Waku Ghin, while the Cantonese rooms are smart-casual. Non-guests are welcome everywhere on this list, so you do not need a room key to book. For a business lunch, Summer Pavilion and Shisen Hanten run set menus that are quieter and cheaper than dinner, and the valet makes a midday meeting easy. Mention an occasion when you reserve and most hotel rooms will arrange a cake or a quiet corner.
Frequently asked
What is the best hotel restaurant in Singapore?
Jaan by Kirk Westaway is our top hotel pick, a two-Michelin-starred modern British room on the 70th floor of Swissotel The Stamford with the city skyline through the windows. For Japanese, Tetsuya Wakuda's one-star Waku Ghin at Marina Bay Sands runs an intimate counter-to-salon dinner. Both reward booking two to three weeks ahead for a prime evening.
Which Singapore hotel restaurants have Michelin stars?
Several of the city's starred kitchens sit inside hotels. Jaan by Kirk Westaway holds two stars at Swissotel The Stamford, Shisen Hanten holds two at Hilton Singapore Orchard, and Waku Ghin, Summer Pavilion and Summer Palace each hold one, at Marina Bay Sands, The Ritz-Carlton and Regent Singapore respectively. See the full Singapore dining guide for the wider starred map.
What is the dress code at Singapore hotel restaurants?
Smart is the baseline and a jacket is wise at the two-star rooms. Jaan and Waku Ghin expect smart attire and most men wear a jacket, while CUT runs smart-casual with a polished edge. The Cantonese rooms, Summer Pavilion and Summer Palace, are smart-casual, and db Bistro is the most relaxed. Avoid shorts, flip-flops and athletic wear at any of them.
How much does a hotel restaurant dinner cost in Singapore?
Plan on S$80 to S$450 a head before drinks across this list. db Bistro is the gentlest at around S$80 to S$150, the Cantonese rooms run S$120 to S$250, CUT lands S$150 to S$300 for steak, and the two-star Jaan sits near S$358 for dinner. Waku Ghin tops the list at about S$450 for the full salon experience.
Which Singapore hotel restaurant is best for business?
Summer Pavilion at The Ritz-Carlton is the best business-lunch room, a calm garden-facing Cantonese space with set menus and easy valet parking. For a deal dinner, CUT by Wolfgang Puck at Marina Bay Sands brings the confidence and the steak. For more options, see our ranking of the best Singapore restaurants to close a deal.
Can non-hotel guests dine at these restaurants?
Yes, every restaurant on this list is open to the public and you do not need to be staying at the hotel to book. Reservations go through each restaurant or the hotel dining line, and the Marina Bay Sands rooms share a single booking system. Valet and self-parking are available at all of them, which is part of the appeal of dining in a hotel.
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