Fleurette

Situated in the quiet stretch of Rangoon Road, this stylish restaurant attempts to meld Japanese, French and Singaporean flavours into the thought-driven 10-course experience ($298). From the sleek dark-wood dining counter and unrestrained floral arrangements to custom crockery, each touchpoint is highly tailored. And so is the food. Helming the kitchen is chef Tariq Helou, previously the co-founder of the popular Division Supper Club. Now, he taps into his roots to reinterpret his favourite childhood flavours using the finest ingredients. Expect innovative dishes such as sake-stewed Japanese abalones and local prawn-mee-inspired cold ebi somen to the exquisite foie gras monaka and highly sought-after Hida Wagyu.