FOOD & WINE
Taste: Tables of Distinction
by Anton D. Javier
07 Jul 2026
07 Jul 2026
Seasonality, craftsmanship, and a deep respect for tradition define the experiences at these restaurants, where each meal reflects a distinct philosophy and shared pursuit of excellence.
- ASIN
- JIIN OMAKASE
- SAINT PIERRE
At ASIN, Chef Ace Tan has distilled nearly two decades of culinary experience into what he calls Progressive Asian Cuisine – an approach that draws equally from the seasonality of East Asia, the vibrant flavours of Southeast Asia, and the Chinese philosophy of shi liao (food as nourishment). Opened with partner Desmond Heng of Suguru, the intimate fine-dining restaurant at Carpenter Street reflects the chef's deeply personal journey, from growing up amid Singapore's hawker culture and his family's Traditional Chinese Medicine business to honing his craft in some of the region's most demanding kitchens. Here, every dish seeks harmony rather than excess, marrying techniques like fermentation, pickling and preservation with contemporary precision.
That philosophy comes alive through a menu that is thoughtful and deeply rooted in memory. A standout is Jiang Mu Ya, a refined interpretation of the Chinese herbal duck dish, where seven-day dry-aged Irish duck is paired with mountain yam rice and a cleansing watercress consommé infused with ginger. The optional Pepper Hanwoo showcases prized Korean beef crusted with Sarawak white pepper and toasted sesame, complemented by black garlic, grilled leek, and a bright kumquat kosho. Even dessert carries a sense of place and tradition. Biwa Honey Sago reimagines the familiar Southeast Asian sweet soup with chrysanthemum-poached loquat, fermented glutinous rice, bird's nest and tart stingless bee honey, while the Gula Apong Caramel pays tribute to Borneo with a smoky mangrove palm caramel sherbet accented by attap seeds, sour-plum cherries and coffee jelly.
- ASIN
- JIIN OMAKASE
- SAINT PIERRE
JIIN OMAKASE
Opened by the Les Amis Group, Jiin Omakase shines the spotlight on two things: Exceptional seafood and the spirit of omotenashi, the Japanese philosophy of thoughtful, anticipatory hospitality. Helmed by Head Chef Sakamoto Mitsutaka under the guidance of Group Head Chef Saito Makoto, with veteran Sous Chef Matsuda Koichi overseeing the hot kitchen, the intimate restaurant draws upon decades of experience honed in some of Japan’s most revered ryokans and fine dining establishments. Here, a meal is shaped by the seasons rather than trends, with the chefs treating ingredients as collaborators and allowing nature’s calendar to dictate the narrative.
Premium seafood takes centre stage throughout the menu. The current menu features a delicate appetiser of Watarigani, or swimming crab, arrives in a shell transformed into a vessel, topped with crab roe and refreshing spring vegetables beneath a tart tosazu jelly. The sashimi course celebrates abundance with five seasonal cuts, from fatty otoro to kinmedai, served with Awaji onion ponzu and three-year-aged soy sauce. One of the evening’s highlights is the indulgent Monaka, layered with monkfish liver paste, botan ebi, uni, caviar, and black truffle beneath a crisp wafer shell. From the hot kitchen, an A5 Kagoshima Wagyu course arrives, paired with burdock root and crisp kadaifu atop mashed Japanese potatoes, before the signature Ise Ebi hot pot brings the meal to a comforting crescendo. Japanese spiny lobster, brushed with garlic butter and gently cooked in a rich broth, is accompanied by rice topped with lobster meat and fragrant sakura ebi. A donburi of marinated king crab over sushi rice and a closing trio of muskmelon, strawberry daifuku, and house-made hojicha ice cream complete an omakase experience that marries seasonality with gracious hospitality.
Visit Jiin Omakase at 1 Scotts Road, 01-11, Shaw Centre, 228208, Tel: 9666 6131
- ASIN
- JIIN OMAKASE
- SAINT PIERRE
SAINT PIERRE
Two Michelin-starred Saint Pierre recently celebrated its 25th anniversary with a renewed expression of the philosophy that has defined chef-owner Emmanuel Stroobant's French fine dining institution since 2000. Overlooking Marina Bay from its refreshed interiors, the restaurant continues to marry classical French technique with the multicultural influences that have shaped Chef Stroobant’s life and cooking in Singapore. Rather than chasing novelty, the anniversary marks a measured evolution: One that reflects a quarter-century of refinement, while remaining deeply rooted in elegance, precision, and hospitality.
This year’s commemorative menu revisits some of Saint Pierre's most iconic creations through a contemporary lens. Expect signature dishes like the Oscietra Caviar, which showcases Chef Stroobant’s deft balance of luxury and restraint, while the Pan-Fried Foie Gras served with oxtail consommé and poached pear continues to demonstrate his mastery of richness and finesse. Another standout, the Challans Duck, highlights the chef's longstanding dialogue between French gastronomy and Southeast Asian flavours where a tender duck fillet is paired with a rich duck jus that’s perfumed with aged mandarin peel, umeboshi, and buah keluak. Together, these dishes capture the essence of Saint Pierre today: A restaurant that honours its legacy while continuing to evolve with grace.
Visit Saint Pierre at 1 Fullerton Road, #02-02B, One Fullerton, 049213, Tel: 6438 0887
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