The 50 best restaurants in Singapore you must try

What is it A superlative dining experience by acclaimed chef Anne-Sophie Pic's Asia in Raffles Hotel Singapore with exquisite edible depictions of her hometown in Valence.

Why we love it Newly appointed chef de cuisine Alexandre Alves Pereira strings together the locale’s finest Asian flavours and herbs with beautiful florals while remaining rooted in French techniques. And no meal at La Dame de Pic is complete without Chef Anne-Sophie Pic’s signature Les Berlingots where each exquisite pyramid-shaped pasta parcel holds the season’s bounties.

Time Out tip Opt for the mixed beverage pairing where chef sommelier Justin Wee tinkers with both alcoholic and non-alcoholic pairings. Think vibrant granny smith apple shiso-infused tipple and a custom-made roselle-flavoured lager from a local brewery.

What is it A contemporary Southeast Asian fine-dining restaurant set in a luxe yet monastically intimate space.

Why we love it Chef Hafizzul Hashim is a shiny beacon that puts modern Malay cuisine on the map with his episodic menus. His dishes are a refined reflection of thoughtful plates that accentuate forgotten indigenous ingredients and ancient cooking techniques from the Malay peninsula’s coastal regions. 

Time Out tip Skip lunch. This is one fine dining meal you won't ever leave hungry.

What is it Neon Pigeons is more than just a really fun cocktail bar, it is also a modern izakaya that likes to keep on its toes. So much so that now, an ex-Nobu executive chef, Sean Mell, helms the kitchen.

Why we love it From paying homage to traditional Japanese cuisine to weaving in cheeky personal childhood anecdotes, Mell's lip-smacking plates are plenty of fun to eat. Of course, OG favourites like the raved Tokyo Hummus remain untouchable.

Time Out tip Stick around for a drink or two. Bar manager, Mario la Pietra, hails from the award-winning Luggage Room Bar in Mayfair, London.

What is it Casual restaurant along Ann Siang Road with seasonal Mediterranean cuisine served in small plates for sharing. On Fridays and Saturdays, people flood the bookings for a chance to taste chef Johanne Siy's punchy progressive food.

Why we love it Watch the chefs prepare your food right in front of you at a dining bar, or opt for the communal table one floor below to pass the plates around. Dishes of hand-torn pasta and grilled octopus will keep everyone at the dinner table happy. 

Time Out tip The joint is famous for its sea urchin pudding, which you’ll end up licking clean – trust us, it’s that good.

What is it A modern Korean restaurant that acts as an ode to remembrance; one where the personal journey of chef Louis Han is worked into the menu and space.

Why we love it Everything feels homely and well-constructed. The episodic menu switches up every few months. Following a debut of the chef’s favourite ingredients, the fifth episodic menu now debuts the Front Yard Barbeque, drawing from Han’s fondest memories of barbeque at home – warm, convivial, and hearty.

Time Out tip Additional orders of the kimchi pork belly somyeon, slippery and refreshingly savoury; as well as the kkul hotteok comes highly recommended.

What is it A vibey seafood restaurant along Bukit Pasoh by the Jigger & Pony Group.

Why we love it 2023 sees an elevated new look and feel – ditching seaside shack high tables for a proper sit-down affair. The tasty seafood-forward plates now carry a much more refined DNA. Think applewood smoked hamachi pastrami rounded with pickled mustard sour cream and house-cured swordfish belly bacon tossed with ricotta cavatelli.

Time Out tip The joint is known for ultra-fresh oysters from Hama Hama, Washington. Make a party of it at $4 a shell during happy hour – otherwise, it’s $8 a pop.

What is it A modern Asian restaurant that serves up comforting yet refined compositions of East Asian flavours expressed through French fine-dining techniques and presentations.

Why we love it Dining at Path is a rather transformative culinary experience. Creativity, flavour mastery and decadence – these themes anchor the current series of not-so-small plates that tastefully features luxe ingredients. Know that you won't walk out having to need another stop at a fast food restaurant.

Time Out tip Don't sleep on an irrefutable order of Marvas' steamed deep-sea fish maw. Each firm yet gelatinous sliver is doused with a velvety beurre blanc perfumed with fermented black bean, garlic and sake.

What is it A charmingly unpretentious regional restaurant that offers a flavour kaleidoscope of earnest Thai flavours.

Why we love it Hot, sour, salty, and sweet – expect a carefully curated eight-course tasting menu ($148) that is adventurous yet familiar. Journey your tastebuds from north to south with the likes of flavourful curries and exquisite produce.

Time Out tip Despite the $14 top-up required, you must not sleep on the signature khao pad kid terng (salted threadfin fried rice) and its evocative smoky briny profile. This dish is definitely on a need-to-order basis.

What is it Ex-Salted & Hung chef-owner, Drew Nocente, returns with a pure desire to cook with passion. At Cenzo, he taps into his Italian roots and adds his signature modern Australian flair to the mix.

Why we love it Across the main dining room is an action-packed open kitchen and what comes out of it is food that is both subtly thoughtful and unpretentiously fun. From grilled meats and seafood to handmade pasta, there's plenty to sink your teeth into.

Time Out tip If you miss the old Drew, the famed house-cured beef pastrami sandwich ($22) still has its place somewhere on the menu.

What is it This hidden gem literally translates to dishes served with alcohol.

Why we love it From an experimental black bean mascarpone cheese on sourdough starter to the nourishing Galbi Jjim (slow-braised beef short ribs), the food here is a mix of traditional Korean dishes and their contemporary interpretations. 

Time Out tip Save space for the exquisitely crafted desserts. Look around, and you'll see most tables sipping on Champagne Makgeolli but you ought to try the Chungmyungju ($88) – a well-bodied yet balanced refined glutinous rice liquor served in most Michelin restaurants in Korea.

What is it American celebrity Chef Nancy Silverton's Cal-Italian dining concept that has her iconic mozzarella bar.

Why we love it It almost feels like a casual day trip to Los Angeles. During lunch, she serves up her famous wood-fired pizzas in lip-smacking fashion. Come nightfall, dishes are nodes to classics that first rocketed Osteria Mozza into the dining sphere. Don't sleep on her deconstructed Nancy’s Caesar ($23) and her inimitable fennel-laced Orecchiette ($32).

Time Out tip Don't come to dinner expecting pizzas, they are lunch exclusives.

What is it A bold yet progressive take on Indian cooking. The modern grill house sizzles up the spice-scented cuisine and imparts a kiss of smoke into all of its dishes.

Why we love it The dynamic open kitchen with epic grills and a tandoor is a literal warm welcome. There, Saurabh Udina and his team pour their heart into every dish where explosive flavours are met with a ton of sincerity and authenticity. Rumour has it they have the best paneer in town – we think it's about time that became a fact.

Time Out tip Head upstairs and have a nightcap at the undeniably sexy speakeasy that is Barood.

What is it Chef Jeremy Gillon takes your tastebuds on a storied journey to experience the best of his hometown of Savoie in France each season.

Why we love it Native herbs – foraged by his childhood friend, Christophe Valaz – are flown in, and crafted into every dish on the menu expressed in a myriad of imaginative ways. A meal here is vegetable-centric, atypical to most restaurants where proteins are placed on a pedestal.

Time Out tip A world-class tipple is just a flight of stairs away. Venture up to Flow bar where master mixologist Ricky Paiva shakes up crisp cocktails that are peppered with herbs from Savoie as well.

What is it Contemporary food presented in whimical fashion heavily inspired by lush surroundings of the iconic Gardens by the Bay. The seven course tasting menu is a masterful display of textures, flavours and temperatures.

Why we love it Instead of strolling in, arrive in style with the limousine buggy service from Gardens by the Bay’s arrival plaza to Marguerite. Moreover, Chef Michael Wilson's focus on craftmanship is apparent not only in the restaurant setting but also with every dish.

Time Out tip Dress for spring climates and definitely pick the non-alcoholic beverage program to pair with the meal.

What is it An intimate Japanese kappo restaurant by Chef Kenjiro ‘Hatch’ Hashida serving up the finest sushi omakase experience money can buy.

Why we love it Hashida teases the senses here with the main 12-seater space: sleek Hiba wood countertop, undulating ceilings and walls resembling the moon's surfaces, exquisite handcrafted tableware, and a warm and hospitable crew. And of course, the inventive food that places fine seafood on the pedestal and a unexpected surprise of creative desserts.

Time Out tip Don't sleep on the condiments. Treated with the same reverance for fresh seafood, the oft-forgotten wasabi and pickled ginger are extremely extremely addictive – yes, we doubled down.

What is it This time-tested one-Michelin star restaurant flexes a modern take on fine Italian gastronomy weaving in flavours that are complex yet essential, familiar yet exciting.

Why we love it Everything is top notch, from the whisper-level, formal service – the dining room is handily managed by expert sommelier Gabriele Rizzardi, who also provides recommendations from his wine cellar brimming with exclusive Italian labels – to the plates of beautifully-constructed food.

Time Out tip Treat yourself to the five-course experience menu (from $178) and savour on his respectful manipulation of the freshest and most exotic ingredients.

What is it A restaurant dedicated to Gastro-Botanica, a term coined by chef Jason Tan to describe his reverence for botanical ingredients; one where vegetables, fruits, herbs, spices, and even flowers take centrestage.

Why we love it You’ll find unexpected dishes prepped with a botanical focus, served in a thoughtfully designed space with foliage-filled feature walls, onion motifs (an homage to Jason’s favourite vegetable), and plenty of natural light.

Time Out tip Look out for onions, peeping through in ways both literal and edible. Scales are hinted in wall motifs, and coasters are fashioned to resemble the bulb-like vegetable.

What is it A cinematic restaurant described as a “love letter” to India.

Why we love it This gorgeously dressed restaurant promises to be a feast for the senses. First, indulge in the dreamy interiors. The food, too, is a dazzling reinterpretation of traditional Indian cuisine, where recipes are tweaked and tinkered so everything tastes new again.

Time Out tip With four thematic spaces dressed like movie sets, make sure to leave your table and explore the entire interior.

What is it Japanese-inspired patisserie that operates on a reservations-only basis. 

Why we love it There are no cake stands or fancy display cases, and images of its desserts are also deliberately left out on its menu. Diners have to rely solely on the description – and their imagination – to choose their desserts. And each is daintily constructed to resemble mini works of art. 

Time Out tip Get three to four desserts as a way to sample the variety that the patisserie has to offer. J is an edible planter and an absolute must-try. 

What is it The first full-service Sri Lankan restaurant in Singapore.

Why we love it Brought to you by Rishi Naleendra from Cloudstreet, the chef leans into his heritage to cook up a flavourful, spice-scented meal inspired by the bustling street food culture in Sri Lanka. Meaning 'fort' in Sinhalese, the restaurant will also pay homage to the Portuguese, Dutch and British influences on the country.

Time Out tip Our carb of choice at Kotuwa to replace the usual grains: hoppers, bowl-shaped pancakes that will pair well with all the gravy and curries. 

What is it The world’s first, and only, Michelin-starred Peranakan restaurant. 

Why we love it To be the world's only Michelin-starred Peranakan chef is no easy feat, but through hard work, a passion for his heritage, and unyielding dedication, chef Malcolm Lee managed to earn this badge of honour. His food is warm and comforting and based on recipes he grew up eating. 

Time Out tip Opt for Lee’s Taste of Candlenut menu ($98/lunch, $128/dinner) if you're new to the cuisine and unsure of where to start. 

What is it The local outpost of Mott 32, a sexy chain of restaurant renowned for its progressive Chinese cuisine.

Why we love it Dining at Mott 32 is a luxurious, sensual affair. It starts when you step into the opulently decorated space – with peacock chairs, mod furniture, and apothecary drawers to give the dimly lit place a sexy allure. Food is equally dramatic, with Chinese staples excited with premium ingredients, including its iconic applewood roasted duck ($108) cured and marinated for over 48 hours. 

Time Out tip Pre-orders for the prized bird dish is highly recommended given the limited quantities available each day.

What is it Chef Rishi Naleendra's deeply personal exploration of self-identity told through food. 

Why we love it Cloudstreet is a pure expression of who chef Rishi is. His paintings of women in the nude line the walkway to the powder room, and the food served is a remix of his memories and heritage. It’s apparent from the first bite, where grilled oysters come swimming in a pool of coconut milk, right down to the underrated bread course mixed with local stout and liquorice. 

Time Out tip Don’t skip out on the wine-pairing option. The drink program features over 350 labels of mostly small, independent winemakers as well as classics. 

What is it Gluten-free casual diner in the buzzy Tiong Bahru neighbourhood.

Why we love it It’s a hard task to create a menu that completely omits gluten. It's an even harder task to create a menu where you don't notice that it's gone. But The Butcher's Wife has been doing just that, with a tasty menu where fermentation techniques feature extensively. Sip on homemade kombucha, and chow down on hearty grub of in-house goat cheese, gnocchi, and wagyu picanha. 

Time Out tip Order the crispy pig’s ear, inspired by the Brazilian national dish of feijoada, a stew that utilises every part of the pig. 

What is it Beloved establishment that has been serving up refined Cantonese and Sichuan cuisine since 1982.

Why we love it After being around for some 38 years, Min Jiang has reopened with a refreshed interior with contemporary touches and splashes of chinoiserie. The food, too, is updated to include steamed pumpkin ball, deep-fried stuffed dough sticks with shredded abalone and enoki mushroom, and lavish wonton noodles topped with sweet Argentinian red prawns.

Time Out tip In keeping with traditions, Min Jiang continues to offer the dim sum pushcart service during lunchtimes – a rare sight in Chinese eateries these days.

What is it A twelve-year-old Middle Eastern restaurant opened by chef Bjorn Shen.  

Why we love it Artichoke prides itself on serving the least authentic Middle Eastern food in town – a concept we can enthusiastically get behind because it’s still fricking delicious. Start yourself off with a series of meze, best scooped up with warm triangles of toasted Turkish bread. 

Time Out tip Order yourself the grilled octopus and rock melon doused in a silky pistachio mayo ($29). Have some pieces of leftover bread? Use them to mop up the smoky sauce from Artichoke’s green harissa seabream ($30). 

What is it Since its opening in 2013, Cicheti has been serving solid Italian-inspired creations and good vibes in equal measure.

Why we love it In true Italian fashion – although we'd argue that Cicheti's food refuses to be pigeonholed and instead offers a mix of Mediterranean and Singaporean flavours as well – the menu is split into sections of antipasti, primi, second, pizza and dolci. Begin your meal with small plates like the Zuppa di Cozze e N’duja or grilled sea prawns sourced from Tekka Market.  

Time Out tip Try your luck with some off-menu specials: a Sicilian-inspired Napoletana with slivers of white anchovy and stracciatella and anything else the chefs might be experimenting with.

What is it Premium nasi lemak that’s well worth the hefty price. 

Why we love it When a restaurant still draws in daily queues despite charging $18.80 for a dish people typically pay $2 for, you know it's doing something right. The nasi lemak at The Coconut Club is a faultless example of the classic Malay dish. Rice comes flavoured with coconut milk from a single plantation in Sabak Bernam, Malaysia.

Time Out tip Don’t leave without trying its kueh platter, or the refreshing coconut jelly. 

What is it A partnership between a team of chefs and one of Thailand's largest property developers to showcases art, design, goods – and loads of scrumptious food. 

Why we love it Ever wondered what it'd be like to dine in a luxurious condo owned by Bangkok's super-rich? Siri House gives you a taste of that experience – all without leaving Singapore. The food here is playful, fun to eat and outrageously delicious, like the pappardelle, which utilises prawn and lobster heads to make an intoxicating bisque-like sauce.

Time Out tip Like what you see? Artworks, interior goods, and other furnishings are all available for purchase to spruce up your home. 

What is it Chef Björn Frantzén’s first international outpost. 

Why we love it Priced at $580 for a fixed dinner, Zén is one of the most expensive restaurants in Singapore. But a meal here is well worth the price tag. You’ll find plates cooked up using ingredients that you'd be hard-pressed to find in any other restaurant in the city – or the region.  

Time Out tip Get ready to climb or skip the inched heels; the restaurant occupies a beautiful three-storey shophouse along trendy Bukit Pasoh. 

What is it Modern Japanese kappo cuisine cooked to the finest degree. 

Why we love it Esora is a treat for the senses. Here, chef Takeshi Araki prepares kappo-style cuisine with utmost precision. He welds modern cooking techniques with an obsession over produce to create the perfect dining experience. 

Time Out tip The menu changes almost every week, following the micro-seasonality of ingredients, so you never really know what you’re going to get.

What is it Unique ‘crossroads cooking’ by Bacchanalia’s former chef.

Why we love it Chef-owner Ivan Brehm, an alumnus of The Fat Duck and former head chef of Bacchanalia, has us hooked on 'crossroads cooking' – a term he coined that celebrates the similarities between cuisines and cultures. Expect deftly prepared dishes that use uncommon ingredients to create flavour combinations that are all at once familiar and novel.

Time Out tip Located on the second floor, above Nouri, is Appetite, the restaurant’s experimental arm that houses a multi-concept space complete with a kitchen, art gallery, and more. 

What is it One-Michelin-starred local restaurants that offer a new expression of Singapore cuisine.

Why we love it This truly local restaurant has turned locavore: 80 percent of its menu is made from ingredients sourced from the city's farms presented in a 12- or 14-course dinner that echoes Singapore's past, present, and future.

Time Out tip Inspired by the flavours he grew up with – his grandmother's cooking – the Ang Moh Chicken Rice is a reinterpretation of a hawker dish we can all get behind.

What is it Award-winning grill house where everything is grilled – or rather coaxed – over open flames. 

Why we love it Most items on the menu are cooked in special ovens – a four-tonne brick kiln – designed by chef-owner Dave Pynt. There’s just something incredibly honest about a solid slab of meat coaxed over open flames. The steak topped with bone marrow and burnt onion is something you'll find on every table, but to leave without chowing down on Burnt End's legendary sanger burger would be a travesty.

Time Out tip Reservations for this restaurant are notoriously hard to snag, but Burnt Ends is well worth the hype and the month-long (or sometimes longer) waiting list. So plan ahead.

What is it Three-Michelin-starred French fine-dining establishment by chef Julien Royer. 

Why we love it No list of the best restaurants in Singapore would be complete without Odette. Described as honest food with steep respect for ingredients cultivated from his farming family in France, chef Julien Royer’s cuisine prides itself on keeping up with the provenance of its produce, which results in magnificent plates that will blow any diner away.

Time Out tip Swing by early to explore the grounds of the National Gallery, where the restaurant is located. 

What is it Western dishes get a Sichuan twist at Birds of a Feather.

Why we love it Inspired by the laid-back teahouses of Chengdu, the restaurant tastefully makes use of lush greenery and eclectic design pieces to create a space you won't mind unwinding at from morning 'til late. The food, too, is spiced up with Sichuan flavours served in a new light. 

Time Out tip The sharing menu for two offers a multi-course introduction to the best hits that the restaurant has to offer. 

What is it Progressive Italian fare reinvented with a modern twist. Expect beautiful produce smoke-kissed by the Josper and Japanese shichirin grill before it reaches you in style.

Why we love it This tiny shophouse along Boat Quay might only be able to squeeze 20 people into its space, but this exclusive casual-luxe restaurant and rooftop bar doesn't pull any punches. 

Time Out tip Tasting menus at this one-Michelin-starred joint start at a reasonable $118 during lunch. 

What is it Contemporary Indian restaurant with creative yet satisfyingly delicious plates. In 2022, it earned its second Michelin star.

Why we love it We're not sure why it took so long, but Singapore finally has a contemporary Indian restaurant to call its own. Inspired by his travels around South Asia, his Penang heritage and his time working in Singapore, chef Murugan Thevar has created a bold, colourful menu at Thevar. 

Time Out tip The menu switches up with the season, so you’re always in for a pleasant surprise. 

What is it Locally and internationally lauded French fine dining establishment with three Michelin stars to boot.

Why we love it Helmed by chef Sebastien Lepinoy, the French chef sources almost everything from his country of origin. His pride and joy: handcrafted Le Ponclet butter, which is so rare, it's only served in less than 20 restaurants in the world.

Time Out tip The kitchen team works on Sundays and has a lunch menu that makes dining at Les Amis a little more accessible for the wallet-conscious diner.

What is it The first Asian outpost of the celebrity chef-owned steakhouse.

Why we love it You go to CUT for one reason: the steaks. Grilled over hardwood and charcoal, the hunks of beef come from a menagerie of sources. You've got USDA Prime from Illinois, Angus and wagyu from Australia, snow-aged Wagyu and many more to live out your meat lover’s dreams. 

Time Out tip No one is judging if you go traditional with the creamed spinach or the crispy tempura onion rings for sides. But we think it is the fried pee wee potatoes that are literally to die for.

What is it Contemporary French restaurant that provides an intimate and personalised experience.

Why we love it Rhubard Le Restaurant proves that bigger doesn't necessarily mean better. With just seven tables, this charming shophouse space along Duxton Hill is earnest about the fine cuisine and not greedy about its prices. 

Time Out tip You’ll do no wrong ordering from the set menu, with good-sized appetisers, one main, and desserts. 

What is it JB Ah Meng is a Bib Gourmand awardee best known for its wok-kissed dishes and frequented by a handful of celebrity chefs.

Why we love it The crowds keep coming back for its unbeatable zi char dishes like the san lou bee hoon. It appears simple enough, but the pancake-resembling seafood noodle dish is the joint’s star. Charred and crisp on the outside but soft on the inside, each strand of bee hoon is coated with a smoky wok hei.

Time Out tip JB Ah Meng also does a killer rendition of white pepper crab – the dish is only mildly spicy and lets the natural sweetness of the crustacean shine. 

What is it An exquisite sushi restaurant inspired by traditional hanare-ya or guest cottages. 

Why we love it There's a sense of hushed reverence that befalls anyone stepping into Shinji by Kanesake – you're about to worship at the altar of one of Singapore's best sushi bars, after all. Even if you're intimidated at first, give it a few minutes and you'll start to feel at home when the friendly itamae enquires about your preferences.

Time Out tip Stealing the spotlight when you step into the space is a 300-year-old hinoki sushi counter. 

What is it An intimate Japanese dining experience only for people in the know.

Why we love it Kappo Shunsui is of the few restaurants in Singapore that serve Kappo-style cuisine – an intricate balance of five primary food preparation techniques: grilling, steaming, frying, simmering, and serving food raw. Expect seasonally-driven menus. 

Time Out tip There are only 19 seats in this intimate restaurant, and each offer prime views to watch the chef cook up a feast.

What is it One-Michelin-starred Chinese restaurant at The Ritz-Carlton. 

Why we love it After all these years, Summer Pavilion is still one of the best Chinese eateries in town. Chef Cheung Siu Kong has been honing his craft in the same kitchen since 2003 and earning the restaurant its first Michelin star in 2016.

Time Out tip Dim sum and champagne? You’ll find it as part of the restaurant’s special pairing menu. 

What is it Middle Eastern food made hipster and cool. 

Why we love it Let Fat Prince show you a whole new world of Middle Eastern flavours, shining, shimmering and splendid. Designed to reflect Istanbul’s opulent café culture – think velvet navy chairs, wooden rafters lined with gold and Arabic mosaic embedded in the walls – it’s grand without being gaudy.

Time Out tip The Fat Prince hummus is a smooth blend of chickpeas, duck fat, garlic and lemon, and sprinkled with a mix of fragrant spices. Spread it over crispy bread chips and it’s filling enough to be a meal on its own.

What is it This Travis Masiero-owned joint is your traditional American chophouse.

Why we love it Luke’s specialises in lots of meat and some stellar seafood. If you’re in the mood for the former, try the bone-in tenderloin au poivre, served with peppercorn crust and mustard cognac jus or the blue label burger.

Time Out tip Make sure you start with a tray of Luke’s oysters, sourced from chef Masiero’s hometown of Boston.

What is it A Greek restaurant along Amoy Street that specialises in sustainable seafood caught off the Mediterranean coast.

Why we love it The flavours are kept clean, showcasing the freshness of dishes like the grilled Greek octopus that's served with vinegared onions and confit tomatoes, and shrimp saganaki. Not to be missed is the wide selection of whole fish – from European seabass to Gilt-Head seabream – that's served either grilled on in a salt-baked crust. 

Time Out tip Aside from seafood, you'll also find Greek classics such as taramosalata, Greek salad, and fyllo-wrapped feta on the menu. We recommend ordering a bunch to share for a true Grecian feast.

What is it For a taste of Tokyo-Italian cuisine in Singapore, turn to Terra by chef-owner Seita Nakahara.

Why we love it Not to be confused with fusion food – what's on the menu here is an appreciation of Japanese food culture (shokubunka) in Italian cuisine and culinary traditions. Chef Seita regularly travels to Japan to source for new ingredients, establishing close relationships with his suppliers to get the best quality of ingredients which he uses in omakase sets that change seasonally. 

Time Out tip No two meals at Terra are exactly the same – even though you can request for your favourite dishes in advance.

What is it MasterChef Asia's first winner Woo Wai Leong's first restaurant.

Why we love it Restaurant Ibid’s story first starts with its name. It’s meant to highlight Leong’s roots as a Singaporean Chinese man and his Nanyang identity – a phrase borrowed from the realm of art where Singaporean painters like Liu Kang and Georgette Chen blended Western and Eastern painting traditions.

Time Out tip Dinner highlights playful twists on chef Wai Leong’s childhood favourites with touches influenced by traditional Chinese medicine.