At Tangerine, Thai chef Ian Kittichai aims to “cook healthy dishes that do not lack in flavour, presentation and satisfaction.” Its healthy food comes from the menu’s farm-to-table concept where ingredients are freshly sourced from farms in Singapore and Malaysia.
With dishes made from whole grains, fresh fruits, vegetables, sustainable seafood, premium free-range poultry and a whole array of spices, Tangerine is the place for nutritious and delicious food.
Offering some of the best western cuisine in Singapore, Osia Steak and Seafood Grill offers premium meats and seafood selection where it is grilled to culinary perfection in a stone hearth oven.
Featuring a Modern Australian menu curated by celebrity chef Scott Webster, the 1 Michelin starred restaurant sources their meats directly from boutique farms in Australia, ensuring only prime ingredients are used. From Wagyu Beef to Tiger King Prawns, its eclectic menu will satisfy even the most diverse palate!
Opened by chef brothers Enrico and Roberto Cerea from three Michelin-starred Da Vittorio in Lombardy, Fratelli is a place for an authentic Italian dining experience where its premium ingredients such as burrata cheese and artisanal Parma ham are directly imported from all over Italy.
Baked to perfection in a wood-fired oven, its gourmet pizzas are one to remember. Along with its signature dish, the Homemade Square Spaghetti Pasta “Chitarra”, it also brings out the wonderful flavours of Italian cuisine.
Helmed by celebrity chef Hal Yamashita, Syun is the chef’s first venture outside of Japan. The contemporary Japanese restaurant offers unique food options where everyday ingredients are mixed together with rare ingredients to complement each other and bring out distinct flavours.
Try its five- or eight-course dinner menus, where you can relish in dishes such as sea urchin rolled in Ohmi beef topped with caviar or indulge in Yamashita’s exclusive sake, brewed from Japanese rice and mineral water from Mount Rokko in Kobe.