Audace

Cooking with audacity comes easy to chef Jérémy Gillon – he led the team at L'Epicurien in Val Thorens, a part of the French Alps, to a Michelin star and is now trading the snow for sunny Singapore. Part of the Unlisted Collection group of restaurants, Audace takes a lighter approach to French bistro fare, peppering dishes with herbs plucked, dried, and shipped in from The Alps. Try the steamed Mediterranean seabream ($26), which is served with salted lemon paste for a shot of acidity, or the beef striploin ($29) with banana shallot papillote and tarragon coulis – both stars on the restaurant's menus, which are presented as crushed paper balls.