The best fine-dining restaurants in Singapore that are well worth the splurge

Ambience Earth tones and wooden accents hug the interiors while a black-tiled 10-seater counter sets the stage for an engaging performance from chef Nicolas Tam. Arrive as strangers, and leave as friends – it all feels homely like an invitation to the chef's humble abode. Yet it does not fall short in style and sophistication. Courtside seats allow you to feast your eyes on the action on the binchotan-filled Konro grill and marvel at the artful plating sequence on one-of-a-kind ceramicware.

Food Drawing from his past tenures at Esora, Robuchon and Zen, Tam comes to his own with a strong showing of Pan-Asian cuisine heavily specked with Japanese sensibilities. Expect a series of intricate snacks to start, mouthwatering acts of aged fish, ballads of exquisite meats finished on the grill and his headlining donabe rice dish.

Service In case you need any pairing recommendations, look for the general manager, who also possesses a stellar mind for wine. Otherwise, you'll bask in the conviviality of Tam and his young team of chefs so expect the occasional cheeky exchange if you're up for some light-hearted banter.

Ambience Sit pretty in the lush temperate Flower Dome. Soon, you'll realise that the restaurant is very much inspired by its surroundings – there's a calming sense of peace when you enter the space peppered with handmade ceramics, botanical artwork, sleek furniture, marble tabletops, and even two hand-sculpted boulders.

Food The kitchen islands next to the dining area is where guests can marvel at their food receiving their finishing touches. Chef Michael Wilson presents a produce-centric course that looks deceptively simple but as you experience the meal, you'd discover the layers of textures, flavours and even temperatures.

Service From arriving in style by a limousine buggy to the ultra-attentive and knowledgeable wait staff, everything seems to run like clockwork. Each guest's dining pace is conscientiously observed and communicated to the kitchen to ensure no dish arrives prematurely.

Ambience There’s an inimitable fuse between modernity and heritage that exudes easy elegance. The cavernous 36-seater main dining hall is blessed with high glass ceilings and plenty of natural light – illuminating the open kitchen where chefs work nimbly. Floating gracefully above diners are eye-catching artworks by Dutch artist Peter Gentenaar, endowing the space with an ethereal atmosphere.

Food This is no place to be if you’re in a rush. Prepare to set aside at least four hours to fully experience Born as each course is presented over a narrative of chef Zor Tan. Stepping out of the shadow of celebrity chef Andre Chiang – his mentor – he expresses French gastronomy with a deep knowledge of Chinese flavours boldly strung together as a storied nine-course meal.  Ready your cameras for some clever – but not overly gimmicky – finishing touches that are worth immortalising on your socials.

Service While dinner may run over a course of four hours, each and every service element remains prompt and thoughtful. Most will find the cool temperature soothing but if anyone's in some distress, a warm snuggly scarf will be provided.

Ambience The interiors are unlike any traditional Japanese restaurant. Enter the cave-like premises and unlock an inimitable sense of serenity. Soon, you'll lose any bearings of time. The swanky 11-seater sushi-ya spares no expense on ensuring the highest level of comfort. For starters, you'll be dining on a $50,000 Hinoki wood bar counter and sitting on sleek yet cushy leather chairs.

Food You're in the deft hands of master chef Taiga Kanekuni who condenses over 20 years' worth of experience in traditional Edomae-style sushi-making in each course. For most parts, Kanekuni stays true to tradition, confidently massaging his unique shari blend – consisting of four different types of Japanese rice from different prefectures with red and white vinegar. Bits of creativity are injected into the course where he teases a little Italian influence in a soy-aged otoro and arugula appetizer.

Service A highly experienced team runs the floor with the utmost grace, attention to detail and warmth. While Kanekuni is mostly calm behind his methodical sequence, his stoicism briefly halts whenever complimented – that's where he breaks a smile to share more about his technique and ingredient provenance.

Ambience Behind the heavy doors and past the curtains lies a snug 16-seater space where all lines of sight lead to the well-lit kitchen – where the magic happens. The dining room is contrasted by warm ambient lighting, cushy dark navy blue armchairs, dark chestnut wood accents and some quirky local art hanging on the walls.

Food Chef Jeremy Gillon's exquisite cuisine is as good as travelling to his hometown of Savoie, France – so there's no need to bring along your passport. Arm yourself with an open mind and the mood to be inquisitive as you delve into unusual vegetable-forward flavours. Think a green apple sorrel sorbet with smoked eel and foie gras and a dessert comprising seasonal pumpkin in all its forms.

Service It always begins with a thorough brief of the use of natural herbs foraged by his childhood friend, presented in a wooden box. From engaging storytelling to outstanding care-for-detail, the team exemplifies the high service standards required to stand out in the Duxton stretch.

Ambience Soft-coloured lime-washed walls, sleek topographic curves and contours, and alluring ambient light fixtures. These come together to exude a sense of serenity that lends a stage for an explorative culinary journey. For those looking to be wowed, skip the main dining hall and head directly into the kitchen (reserve beforehand). There you'll uncover a hidden five-seater theatre where you'll get up close and personal with the chef and your food.

Food While dinner comes as strict prix fixe menus, things could get improvisational during lunch. You're encouraged to order what you wish and shape your own dining journey. Chef Marvas presents modern East Asian-centric plates heavily peppered with influences from French culinary techniques. No visit is complete without the signature butter-roasted herb-brined French poulet ($72).

Service It is a trusty combination of efficiency and enthusiasm. While most dishes come with subtle presentations, some dishes just don't hit the same without some form of theatrics. And when that is required, trust that the crew is 100 percent committed to larger-than-life unveilings that are viral-worthy.

Ambience Coupled with panoramic views of the Padang, the elegant dining room puts you in a relaxed state with the clever use of natural wood elements and greenery accents. Each table is widely spread across despite the cavernous space, creating a heightened sense of exclusivity and intimacy.

Food 2023 marks a brand new era with chef Daniele Sperindio's takeover. Get in touch with his Ligurian roots where he presents episodic menus that have equally intricate and evocative creations. Expect to eat with your eyes first as much thought has been put into the visual elements. Every dish is an ode to Italy, where the emphasis on unique high-quality seasonal produce remains. 

Service Sperindio is all about interactivity as you'll sometimes find him at your tableside taking on the finer touch points of story-telling where he shares deeply personal anecdotes of his culinary inspirations.

Ambience With over 40,000 majestic marine animals gracefully gliding around in the captivating S.E.A. Aquarium backdrop, it's hard not to feel a sense of calmness and tranquillity. Floor-to-ceiling architectural lines sprawl across the refreshed main dining room inspired by the streamlined movement of the highly threatened manta ray.

Food Two-Michelin star celebrity chef Olivier Bellin is now acting Poseidon of this spanking new dining attraction. And seafood sustainability is a clear tenant in his beliefs – from responsible sourcing and preparing. While modern European cuisine sits at the foundation of the menu, there is a surprising emphasis on natural and healthy flavours in the mix of local produce and house-grown herbs. 

Service Warm and swift yet professional.

Ambience The Lo & Behold Group’s first Japanese establishment is a treat for the senses. Even at night, the space looks washed in natural light streaming in from its cloud-like washi paper-dressed skylight – like painting in the skies. It casts a warm glow on the velvety smooth yellow cedar wood counter where the magic happens.

Food A new dawn for Esora sees head chef Takeshi Araki at the helm. Takashi's unique application of modern techniques to Japanese traditions maintains the integrity of the produce and eschews the rigid norms of convention. Peak seasonality represents the heart of Esora and is best reflected through the intricacies of the Hassun course – where the best of spring, summer, autumn and winter goes on your plate.

Service The kitchen and service are well-oiled actors in a theatre of precision. Nothing is ever rushed at this zen-inducing restaurant. Every detail of the dish is gently explained with poise by knowledgeable waitstaff. There's also a fine tea-pairing sequence unlike any other.

Ambience A trip to this cloistered black-and-white colonial bungalow always feels a little special. The refreshed interiors are as pristine and minimal as chef's whites. Open only in the evening with only 24 seats available, it is as private and intimate as it gets. 

Food Helming the kitchen is chef Dennis Lucchi who experiments with classic Italian fare through flavours and textures, presented in beautifully-constructed plates. Expect to savour fresh seasonal ingredients from French turbot, Mozambique scampi, calvisius caviar to smoked Irish duck. Though it is Lucchi's pasta course that puts his money where his mouth is.

Service In the dining room, you're in the good hands of expert sommelier Gabriele Rizzardi who ensures whisper-level formal service and that everything else is top-notch. Oenophiles, you'll be delighted with Rizzardi's 300-strong list of mainly Italian and Burgundy fine wines to pair.