Discover the best and most remarkable Singapore restaurants

Savour some of the best Michelin-star Singapore restaurants.

10 Min Read
These Singapore restaurants are not short on quality ingredients.

Savour some of the finest Singapore restaurants.

Singapore restaurants

Singapore is known for its great restaurant scene, and it lives up to the hype. Here are some of the best restaurants in the Lion City.

Fresh Fish at Shoukouwa Omakase Restaurant in Singapore
Singapore restaurants are known for their sensational seafood.


Named after the eponymous Australian novel by Tim Winton, Cloudstreet is one of Asia’s best 50 restaurants.

Sri Lankan-born and Australian-trained head chef and owner, Rishi Naleendra, makes dishes that show off Singapore and Australian ingredients and celebrate his Sri Lankan heritage. One such dish is the signature Western Australian marron, which you can dunk in a Sri Lankan tangy yellow curry.

Marron and yellow curry at Cloudstreet in Singapore

Another is the oyster with betel leaf, coconut and finger lime starter. Meanwhile, the soursop sorbet with jambu and kaffir lime dessert drips of the tropics.

Oyster, betel leaf, coconut and finger lime at Cloudstreet Restaurant in Singapore.
The oyster with betel leaf, coconut and finger lime at Cloudstreet.

Enjoy Cloudstreet cuisine with a wine pairing, featuring the likes of a 2017 aged semillon from Mount Pleasant Cellar in Australia’s Hunter Valley and a cabernet sauvignon from Quinta Poco Lobo in Portugal. If you want to skip the wine, like Mrs Two Chat Food did, choose the non-alcoholic pairing; it’s exquisite. Savour a clarified milk punch that looks and tastes like a zingy pinot grigio – that’s right, there’s nothing milk about it even though that’s what it’s made from.

Clarified Milk Punch Non-Alcoholic Wine at Cloudstreet Restaurant
White-wine lookalike: the Clarified Milk Punch at Cloudstreet.

The ‘banana chai’, made with banana leaf extract, transports us to a heady rainforest, and Mrs Two Chat Food can’t believe the ruby ‘I can’t believe it’s not red wine’ tonic is not red wine. Think notes of berries, mushrooms and black pepper, like a shiraz.

Naleendra named his restaurant Cloudstreet after his favourite book as a nod to his time cheffing in Australia.

Cloudstreet has 2 Michelin stars.

84 Amoy Street, Singapore


Zén is another of Asia’s 50 best restaurants. Located in a cosy multi-story building, this restaurant is an offshoot of one of the world’s 50 best restaurants, Frantzén, in Stockholm, Sweden.

Japanese egg custard with beer-brined king crab, salmon roe and fennel at Zen Restaurant
Come to Zén for innovative dishes.

Expect to spend time in different parts of the restaurant throughout the evening, depending on whether you’re having a welcome drink (the lounges), aperitifs (the kitchen), the main tasting menu (the dining room) or petit fours (the living room).

The chefs break down the fourth wall by showing you the ingredients they’re about to cook with.

Fresh Seasonal Ingredients  for the Tasting Menu at Zen Restaurant in Singapore
The Zén chefs showcase the ingredients they’re about to cook with.

Zén is known for its innovation, so it has dishes like shima aji (striped horse mackerel) with cured yolk and jalapeño, a tartlet of red deer with horseradish and meyer lemon (a citron and a mandarin-pomelo hybrid) and chawanmushi (Japanese egg custard) with beer-brined king crab, salmon roe and fennel.

The meat dishes are top notch – like A4-grade wagyu sparked with Calabrian pepper and 100-days aged pork with caviar.

A4 Wagyu and Calabrian Pepper at Zen Restaurant
Top quality wagyu.

Zén has 3 Michelin stars.

41 Bukit Pasoh Road, Singapore


Shoukouwa is an omakase restaurant that every day sources the finest and freshest of seasonal Japanese seafood, including the highest-grade fish from Tokyo’s Toyosu Market in Japan.

There are two omakase menus: Hana and En, and we choose the latter. “Our En omakase set is a masterpiece, presenting a sublime, delicate and rich umami flavour through our chef’s selection of the season’s quality ingredients,” a Shoukouwa spokesperson says. “A true artisanal and gastronomic experience.”

Our evening brims with dishes like uni (sea urchin) and rock seaweed in a chilled broth, smoked kampachi (yellowtail) and fatty toro, barracuda and black throat sea perch edomae sushi.

Sea Urchin or Uni and Rock Seaweed at Shoukouwa Omakase Restaurant
A chilled dish of silky sea urchin (uni) and umami rock seaweed.

The attention to detail is second to none, with the chefs adjusting the proportion of the fish, sushi rice temperature and rice vinegar for each sushi, all in the name of balance.

Fatty Toro Tuna at Shoukouwa Omakase Restaurant

The tasting banquet finishes with the fresh and subtle sweetness of green melon. We had expected a more complex dessert, but the melon’s delicate flavour does indeed complete the meal.

Fresh green melon and fruits at Shoukouwa Omakase Restaurant
Sweet nectar.

Watch the master chefs skilfully prepare your tasting menu from the eight-seat counter.

Shoukouwa has 2 Michelin stars.

One Fullerton, 1 Fullerton Road, Singapore

Saint Pierre

French restaurant, Saint Pierre, looks out over the Singapore River and is heralded for its French-Asian cuisine. Belgian chef Emmanuel Stroobant aims to make dishes that reflect the qualities of harmony and balance.

Stroobant thinks dishes can strike these qualities with great ingredients and simplicity. “The cyclic flow to harness taste characteristics for the eventual balance invariably begins with quality of ingredients,” he says. “My take is, when quality is undisputed, simplicity follows as key ingredients will shine with minimum ado.”

When quality is undisputed, simplicity follows as key ingredients will shine with minimum ado.”

Emmanuel Stroobant

We choose the ‘Opulence’ tasting menu (with meat). The other one is called ‘Elegance’ (vegetarian).

Opulence features marron from Manjimup in Western Australia. A buttermilk sauce gives the meat a French overtone.

Western Australian marron at Saint Pierre in Singapore
The marron from Western Australia’s MunjImup.

We also enjoy hairy crab from Nemuro in Japan’s Hokkaido prefecture. It comes with red pepper and peas. The French Anjou pigeon with Southeast Asian black nut and onion exudes Stroobant’s French-Asian style, as does his manjari chocolate, raspberry and lychee dessert.

Off the menu comes a crispy noodle and white truffle ‘birds nest’, complete with a hidden gooey egg. The contrast between the crunchy and smooth textures achieves the balance for which Stroobant strives.

Crispy noodles and White Truffle at Saint Pierre Restaurant
Stroobant achieves a balance of textures and flavours in this dish.

Stroobant gave our evening a personal touch by serving us a couple of dishes himself. Mr Two Chat Food thinks it’s gestures like this that make a dining occasion memorable.

Saint Pierre has 2 Michelin stars.

One Fullerton, 1 Fullerton Road, Singapore

Waku Ghin

Singapore’s Waku Ghin is the sister restaurant of Sydney institution Tetsuya’s by Japanese-Australian chef Tetsuya Wakuda.  

Waku Ghin is known for its 10-course degustation menu, which begins at 5:30pm. Sadly, we miss out on sitting at the chefs table where you can watch the chefs prepare your meal. We sit in the main dining room instead.

The tasting menu is seafood heavy, with the likes of bonito in an orange and soy caramel, chutoro tuna on rice, uni with Oscietra caviar and braised Canadian lobster with tarragon.

Lobster at Waku Ghin by Tetsuya at Marina Bay Sands in Singapore
They don’t hold back on the lobster at Waku Ghin.

Waku Ghin serves exceptional land meat too. The standout is the sushi rice draped with a sliver of Shiga prefecture’s Ohmi raw wagyu that’s heated just enough so that the marbled fat melts in your mouth.

Wagyu Sushi at Waku Ghin by Tetsuya
This is what we’re talking about.

Cleanse your palate with strawberry and lychee granita with coconut sorbet.

Waku Ghin has 2 Michelin stars

Level 2 Dining, Shoppes at Marina Bay Sands


Terra piques our interest for fusing Japanese and Italian cuisine. Japanese chef-owner Seita Nakahara’s signature wafu pasta is case in point: spaghetti with sea urchin, homemade bottarga and yuzu zest.

Wafu pasta of spaghetti and uni (sea urchin) with yuzu and white truffle.
Wafu pasta

The flavours are subtle but the yuzu gives it a jolt, and the contrast between the al dente spaghetti with silky uni works well.

However, other Japanese-Italian fusion dishes aren’t as seamless, for example the sushi-style bruschetta featuring fish or uni atop crunchy bread bases.

Sushi bruschetta at Terra restaurant.
Sushi bruschetta

The flavours are great, but crunchy bread doesn’t work as well as sushi rice does.

Nakahara, who has worked in both Japan and Italy, is passionate about serving top ingredients, which he picks from Japan’s farms and producers.

Terra has 1 Michelin star.

54 Tras St, Singapore

Singapore restaurants’ details

For more information about these choice Singapore restaurants, visit their websites.

Saint Pierre
Waku Ghin

Experience more culinary adventures at Two Chat Food and follow us on Instagram: @twochatfood.

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