https://https://uk.trip.com/toplist/tripbest/recommend/singapore/best-fine-dining/100900005298
Fine Dining
Top 50 Fine Dining in Singapore [2025]
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ODETTE
Black Diamond
4.8
/5
72 reviews
Western-style
From €302.00
Marina Bay | 1 km from downtown
Address: 1 St Andrew's Rd, #01-04 National Gallery, Singapore 178957
Selected for 2 years in a row
Highlights:
Acclaimed Chef Julien Royer | Nestled in the National Gallery Singapore
Verified user reviews
Singapore Restaurant Exploration | Mi San French Restaurant Odette
I went to the top-ranked restaurant with friends to eat fine dining. Odette is located in a historic place like the National Gallery. The location is good and has a tone. Because of the limited space, it is difficult to book. A deposit is required in advance. The reputation is outside, which raises expectations.
The menu is divided into two types: meat and vegetarian. We ordered both. The selection and combination of ingredients are exquisite, but whether it is meat or vegetarian, there are not many that really surprise me.
The order of pictures is the order of serving.
The appetizers and pre-meal mushroom tea taste good.
For the first appetizer, the caviar used was from Yongkang, Zhejiang, and the sea urchin was from Hokkaido. On the contrary, the vegetarian first avocado is very fresh and can taste the taste of the forest. The first vegetarian wins.
The second saba fish, the fish itself is very fishy, and it can be eaten with beets to neutralize the fishy smell. Personally, I don’t appreciate this dish. The second vegetarian dish is beets, which is beautifully presented and can taste the taste of the earth. The second vegetarian wins.
The third dish was the hot spring egg, which was beautifully presented with dry ice. The egg was said to have been boiled in 63.5°C water for 50 minutes to achieve this effect, soft and sticky.
The fourth dish was the Scottish blue lobster, the shrimp meat was not completely cooked, but just right, the meat was chewy, and the highlight was that the sauce used Japanese sake as the base, which is rare.
The fifth dish used the most expensive Kinki fish in Japan, and the sauce was cooked with fresh shrimp. If you go to Hokkaido, you must eat this fish. This fish contains fat, but less than silver cod.
The sixth main course was pepper roasted pigeon, which used pepper from Kampot, Cambodia, and roasted pigeons from Bretagne, France, and asked for 5 minutes. Chef JR was very thoughtful to fly a pigeon on the pigeon's leg.
Overall, it was not innovative enough, and it was still traditional french old school stuff, so let's check it out~
The restaurant is located in the National Gallery of Singapore. The overall tone is light pink + light gray. The ceiling is decorated with rose gold like butterflies. The layout is transparent and elegant, simple and elegant!
Because it is still during the epidemic, there is a very beautiful small bag when you sit down, which contains an envelope for masks and a small bottle of lavender-scented disinfectant hand sanitizer~
I wrote an email in advance, so the waiter in charge of us can also speak Chinese to introduce it haha! I really like the illustrations that can be seen everywhere in their house. I asked and found out that they are slices of different foods under a microscope! The sense of detail is perfect!
The name comes from the grandmother of the restaurant owner and chef Julien Royer, whose name is "Odette". It is said that the grandmother's cooking is the chef's childhood taste memory, and it also inspires his love and passion for cooking creation~
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SUMMER PAVILION
Diamond
4.4
/5
39 reviews
Cantonese Cuisine
From €174.00
Marina Bay | 1.4 km from downtown
Address: 7 Raffles Ave., Level 3 The Ritz-Carlton, Millenia, Singapore 039799
Selected for 2 years in a row
Highlights:
Overseen by renowned Chef Cheung Siu Kong
Opened for Over 20 Years
100+ recent views
Verified user reviews
Wow, there are Chinese employees in the store, and they are super enthusiastic! I have never eaten it before, so I asked the store clerk, and he recommended a few to us. They are quite suitable for my taste. I quite like the taste haha!
I didn't expect dim sum to be so delicious, every dish was tasty and filling.
Especially the fried turnip cake which was crispy on the outside and soft on the inside, the shrimp siu mai which was full of shrimp, the fried bean curd skin and shrimp were fragrant, the glutinous rice chicken had shrimp chops to enhance the flavor, and the beef siu mai which was soft, tender and juicy.
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Zén
Black Diamond
4.3
/5
8 reviews
Fusion Cuisine
From €391.00
Chinatown | 1.3 km from downtown
Address: 41 Bukit Pasoh Rd, Singapore 089855
Selected for 2 years in a row
Highlights:
Founded by Sweden Chef Björn Frantzén
3-story White Villa
Verified user reviews
The restaurant specializes in Nordic Kaiseki cuisine, and its unique dining style gives people a refreshing feeling. The restaurant is located in a three-story small western-style building. The entire dining experience runs through the different spaces of the entire restaurant, and each part can bring a different experience.
First, taste the appetizers on the first floor, a total of 4 dishes, each dish is small and exquisite, and the taste is very unique. Coupled with the living room-style design and the cordial communication of the waiter, you will feel at home. After the appetizer, you will be taken to visit the open kitchen to display and introduce all the ingredients and raw materials used tonight. The appetizer is [Krug, Grand Cuvee 168], which is just right with each dish.
The main meal needs to go to the second floor, where the environment is more elegant and quiet, and there is also a small garden-like dining area, which is very fresh and natural. Each dish is beautifully prepared, and the ingredients used are also quite high-end, including Scottish scallops, Japanese monkfish liver and French pan-fried foie gras, etc., and each dish is paired with a different glass of [Krug] champagne according to the taste, including [1988 Krug, Brut] [1995 Krug, Brut] and [2004 Krug, Clos Du Mesnil] and [Krug, Grand Cuvee 166], a total of 7 types of Krug champagne, which can be said to be worth it.
After enjoying the main meal, you will come to the rest area on the third floor to taste tea and fruits. The variety of tea is also quite rich, and the selection of fruits is also very high-quality. It is very comfortable to drink tea and chat with friends here after dinner.
The Japanese food is decent, mostly snacks. The sashimi is decent, the dumplings are pretty good, the grilled bacon is delicious, the green onions are good and go well with the bacon.
No.
4
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LES AMIS
Diamond
4.7
/5
58 reviews
Western-style
From €337.00
Orchard Road | 3.7 km from downtown
Address: 1 Scotts Rd, #01 - 16 Shaw Centre, Singapore 228208
Selected for 2 years in a row
Highlights:
Celebrity chef Sebastien Lepinoy
Low-temperature slow-cooked French cuisine
Verified user reviews
Michelin two-star French cuisine, ordered the seasonal black truffle set meal~
Full of truffles and caviar, so satisfying!
"Truffle Explosion" (my own name, with sweet onions, every spoonful is full of truffle aroma~
The dessert part is even more of a surprise, the big pearl dessert is wrapped with 🍊citrus-flavored Italian milk jelly and sorbet of the same flavor, with jelly and citrus pulp at the bottom, it is so delicious!
The dessert is even more refreshing, it's the first time I've seen a pear dessert with fennel, with caramel cream and crispy biscuits inside, it tastes wonderful and wonderful~
A great meal!
This restaurant has been promoted to a Michelin three-star hotel. The set menu is quite cost-effective. The desserts are very good, the chocolate cake is delicious, and the pudding is super smooth.
No.
5
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Burnt Ends
4.7
/5
37 reviews
Barbeque
From €178.00
Tanglin | 5.5 km from downtown
Address: 7 Dempsey Rd, #01-02, Singapore 249671
Featured in 2025 Global 100 – Fine Dining
Highlights:
Headed by Chef Dave Pynt
Back-to-basics wood-fired cooking
Verified user reviews
I ate at the popular Michelin one-star restaurant [Burnt Ends] that I had been longing for. Its cost-effective dishes and the blessing of Michelin really added to its popularity. It is understood that the reservation has been scheduled for two months, and the private room has been scheduled for three months.
🌟🎊🥰
Because it was our first time here, we asked the restaurant bar manager to help us freely match the Chef's Select dishes. In the end, we ate 18 dishes in total, and each one was very delicately made. I was so happy.
🦀🍞🌊
[Half King Crab & Garlic] A main dish with super cost-effectiveness, fresh king crab leg icon, the crab meat is very tender, and it is carefully segmented, so it is easy to eat. After eating the crab meat, the waiter also sent baked sour bread, which is super delicious with sauce.
🥩🔥🍖
【Flat Iron】Their signature roast beef, we chose 95g of high-quality beef, grilled at 600 degrees, the meat still remains fresh and tender, and the beef slices are very thin, silky and delicious.
🍗🥯🥓
【Steak Frites】Fresh raw beef, with baked crispy bread underneath and a spoonful of caviar on top, rich taste, a surprise in every bite.
🥚🍳🧆
【Smoked Quail Egg Caviar】A very popular appetizer in the restaurant, smoked quail eggs with black caviar icon, one bite at a time, perfect match.
🫕🥘🍮
There are many classic dishes like [Grissini] [White Pepper Chicken Neck] and [Eggplant Miso], which are all very good. After the meal, three desserts were served. [Marshmallow] is also a must-order. The burnt marshmallow has a crispy texture, but the inside is soft and melts in the mouth. However, I personally feel that it is too greasy and a bit stewy. However, [Macaroon] and [Chocolate Fondant] are both delicious.
Burnt Ends is located at
20 Teck Lim Road | Singapore 088391, Singapore 088391, SingaporeThis dish should be called shredded pork on the menu, and it was really delicious. The restaurant feels more commercial and more suitable for office workers. There were three of us, and we were not suitable for sitting at the chef's table or sitting in the small room. Will I come back? Maybe. There are actually many other better restaurants in Singapore with more comfortable locations.
No.
6
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Labyrinth
Diamond
4.5
/5
17 reviews
Southeast Asian
From €201.00
Marina Bay | 1.1 km from downtown
Address: 8 Raffles Ave., #02 - 23, Singapore 039802
Selected for 2 years in a row
Highlights:
Founded by acclaimed Asian chef LG Han | A creative interpretation of an ancient recipe
Verified user reviews
———PALATE CLEANSER
▪️ᴏʏsᴛᴇʀ ᴘʟᴀɴᴛ
▫️𝘸𝘢𝘯𝘥𝘦𝘳𝘪𝘯𝘨 𝘫𝘦𝘸, 𝘳𝘰𝘴𝘦𝘭𝘭𝘦, 𝘵𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴
The dessert for the transition is a bowl of Southeast Asian street "shaved ice"
The ingredients are mostly local flowers and plants
The purple evergreen shaved ice retains the taste of small crushed ice
The roselle and hanging bamboo plum are boiled into syrup, which is rich and fresh
This combination is inspired by traditional herbal tea
Under the shaved ice is aloe vera soaked in black honey, pitaya and other tropical fruit cubes, and finally decorated with Phalaenopsis
————SWEET
▪️“ᴍʏ ғᴀᴠᴏᴜʀɪᴛᴇ ᴘᴀsᴀʀ ᴍᴀʟᴀᴍ sɴᴀᴄᴋs”
▫️𝘴𝘸𝘦𝘦𝘵 𝘤𝘰𝘳𝘯 𝘵𝘦𝘹𝘵𝘶𝘳𝘦𝘴, 𝘮𝘶𝘢𝘩 𝘤𝘩𝘦𝘦, 𝘤𝘰𝘵𝘵𝘰𝘯 𝘤𝘢𝘯𝘥𝘺, 𝘣𝘪𝘴𝘬𝘪𝘵 𝘱𝘪𝘳𝘪𝘯𝘨, 𝘴𝘰𝘳𝘨𝘩𝘶𝘮
"My favorite night market snack"
It really puts all the favorites of my childhood into this plate!
Sweet corn biscuit waffles sandwiched with salty butter sweet corn ice cream, a balance of salty and sweet, plus sorghum popcorn for a rich taste
The marshmallows on top are sprinkled with sparkling popping candies, and you can hear the crisp crackling sound throughout the process
There is glutinous rice cake at the bottom, soft as cotton, glutinous but not sticky, love it!
-
The last Petit Four
It was replaced with mini egg tarts because it was my friend’s birthday
Birthdays will be late but they will definitely arrive
There are many famous books on the catering industry in the lobby
Even the pillows are very thoughtful
There are various oil paintings recording history hanging in the restaurant
The environment is also carefully considered and efforts are made to incorporate Singaporean culture into it
Labyrinth is located at
8 Raffles Avenue #02-23 Esplanade Mall | 8 Raffles Avenue #02-23, Singapore 039802, Singapore
No one would have thought that there would be such a good restaurant in this place. The service was absolutely perfect and very friendly. The food was amazing and there were so many stories surrounding it. Simply amazing, recommended to every true foodie!
No.
7
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Thevar
Diamond
5.0
/5
5 reviews
Southeast Asian
From €201.00
River Valley | 1.9 km from downtown
Address: 16 Mohamed Sultan Rd, Singapore 238965
Featured in 2025 Asia 100 – Fine Dining
Highlights:
World-renowned for its unique and exquisite modern Indian cuisine
Verified user reviews
Chef Manogren Thevar, a Malaysian Indian chef, worked at Pure C in the Netherlands and Waku Ghin in Singapore. The only thing he has to do with India is Meatsmith opened by the Burnt Ends team.
With such young experience, he relied on his childhood taste buds to create creative ideas and precise control of ingredients and seasoning to create Indian dishes that refreshed the world.
Since Gaggan/Gaa, I have become more fond of Indian food. European cooking is added with strong Indian elements, from thick yogurt or curry to a variety of spices. The taste experience is beyond imagination!
And thevar is the most down-to-earth and has the most Indian cooking foundation.
When you walk into the store, you can smell the strong curry, but it's just too fragrant. The more you smell it, the hungrier you get. You won't feel disgusted at all. What's more amazing is that you won't have any smell on your body after eating!
You can see the shadow of BE. The difference is that the giant brick kiln is replaced by the Indian mud kiln Tandoori, and half of the space is left for open fire grilling.
The ingredients are very similar to waku ghin. Obviously, for an Indian dish, all the seafood recommended is air-shipped from Japan. The dishes ordered this time are still meat-oriented, but a sneak peek at the squid and cod (the scallops are as big as the palm of your hand) may be better than many Japanese restaurants, not to mention the meat.
ɪʀɪsʜ ᴏʏsᴛᴇʀ - ᴍᴀɴɢᴏ ᴄʜɪʟʟɪ ʟᴀssɪ
Mango and chili yogurt wrapped around the plump Irish oysters, fresh and sweet in one bite. Unlike most oysters, which have pure sauce, this combination of full flavor and freshness and appetizing suddenly surprised me
ᴄʜᴇᴛᴛɪɴᴀᴅ ᴄʜɪᴄᴋᴇɴ ʀᴏᴛɪ
Indian traditional spice stewed chicken, including yogurt/turmeric/red pepper/cumin powder/poppy seeds/coconut/fennel/onion/garlic, etc. (too many to list), stewed until crispy and then shredded. There was so much chicken that it was spread out
Hand-rolled Indian roti bread, the surface of the oven-baked bread is beautiful and simple, soft and tough. It is full of delicious juice when you bite it, and the fragrance is mysterious and indescribable. The satisfaction is not inferior to the "pork shreds town fortress" in BE! !
ᴄʀɪᴘʏ ᴘᴏʀᴋ, sᴀᴍʙᴀʟ ᴀɪᴏʟɪ
The familiar Southeast Asian betel leaves (the two sacred leaves that echo each other in Gaa) are thick and crispy. The thickly cut pork cheeks are lightly marinated and slow-cooked, and then fried until golden. The crispy outside and tender inside are simply amazing. There is also fat bursting in the middle, leaving a mouthful of oil. Paired with slightly spicy and mellow sambal mayonnaise and pickled jalapenos, it is a bit spicy and refreshing. Ah, a big mouthful, it is so delicious while it is hot that it makes you cry.
We were able to enjoy the most amazing creativity in the food. The chef skillfully blended Indian, Japanese and Western elements into a delightful taste. The wine selection was expertly chosen and the wine and food pairing was very satisfying.
No.
8
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Cloudstreet
Diamond
5.0
/5
8 reviews
Western-style
From €268.00
Chinatown | 601m from downtown
Address: 84 Amoy St, Singapore 069903
Selected for 2 years in a row
Highlights:
Established by renowned international chef Rishi Naleendra | Expressive food presentation
Verified user reviews
[Taste] Chef Rishi Naleendra is from Sri Lanka. His menu is based on local ingredients and has unique flavors.
[Environment] The environment of this restaurant is elegant. The Michelin Guide also recommends this restaurant, believing that the cooking here is excellent and should not be missed.
[Service] The service attitude is very friendly and professional. Cloudstreet is a restaurant helmed by chefs Rishi Naleendra and Gareth Burnett. It is a sister restaurant of CHEEK BISTRO.
❗️This restaurant offers a variety of cuisines, including Western food, Asian dishes and desserts. It is simply too good
▪️ɢʀɪʟʟᴇᴅ ᴏʏsᴛᴇʀ, ʙᴇᴛᴇʟ ʟᴇᴀғ, ᴄᴏᴄᴏɴᴜᴛ, ғɪɴɢᴇʀ ʟɪᴍᴇ
Oysters grilled over open fire, concentrated umami, rolled in betel leaves, quite like Vietnamese barbecue, with coconut milk sauce made with lime and basil oil, sour and fresh, lightly sweet
Oysters made with a new method, I liked the first one
Then a huge "potted plant" was served
Rose or chrysanthemums, blooming freely, majestic beauty
The three snacks are arranged in layers, from bottom to top, the taste is from light to deep
▪️ᴄᴏɴғɪᴛ ᴘᴏᴛᴀᴛᴏ, sᴍᴏᴋᴇᴅ ʜᴇʀʀɪɴɢ, ᴇɢɢ ʏᴏʟᴋ
I like potato towers the most. They are crispy on the outside and tender on the inside. They have the crispy aroma of French fries and are particularly sweet inside.
It is salty and delicious with smoked herring. The egg yolk makes it not particularly dry. The mashed potatoes are endless when they melt.
▪️ᴘɪᴄᴋʟᴇᴅ ᴍᴜssᴇʟ
The crispy seaweed is rolled with pickled mussels. The onion flavor is strong. It is a very refreshing "sushi hand roll"
▪️ᴄʜɪᴄᴋᴇɴ ʟɪᴠᴇʀ, ᴄʀᴀɴʙᴇʀʀʏ, ᴍᴀᴘʟᴇ
This is also delicious. The crispy tart base holds the cold chicken liver pate. The maple syrup and raspberry jelly beads bring a sweet and sour flavor. The taste is balanced and delicate.
One of the thoughtful things about this restaurant is that the ingredients will be shown to the diners as much as possible before the dishes are served. "Seeing is believing" really brings the "experience" to the table.
▪️ᴍᴀᴅᴀɪ, 20 ʏᴇᴀʀ ᴏʟᴅ ᴍɪʀɪɴ, ᴊᴀᴘᴀɴᴇsᴇ ʟᴇᴇᴋs, ᴄʜᴀᴍᴏᴍɪʟᴇ ᴊᴇʟʟʏ
Red sea bream sashimi piled into tarts, tender and smooth, sweet and delicious without being greasy
Japanese green onions and 20-year-old mirin seasoning remove the fishy smell and bring out the sweetness of the fish
The last layer of chamomile jelly is pure and beautiful
Even chamomile is used as the base "It feels like taking pictures of museum exhibits..."
Starting from here, each tableware is exquisite
The design inspiration comes from the ingredients in this dish, lifelike and exquisite like a work of art (you can write a separate article about his tableware)
And it will make customers unconsciously guess what they will eat next, and suddenly it becomes fun
▪️ɢʀɪʟʟᴇᴅ ᴊᴇᴊᴜ ɪsʟᴀɴᴅ ᴀʙᴀʟᴏɴᴇ, 'ᴍᴀᴊᴇsᴛɪᴄ' ᴄᴀᴠɪᴀʀ
Fresh abalone slices from Jeju Island, lightly grilled, soft and bouncy, paired with "majestic" caviar
The ingredients are simple, but the soup base is extremely clear and fresh to the bone
The waiter then brought a plate of new ingredients and began to introduce Korean flat shells/muscat grapes/Japanese ginger flowers (I really want to steal that bunch of plump grapes).
No.
9
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JAAN By Kirk Westaway
Diamond
4.7
/5
54 reviews
Western-style
From €262.00
Marina Bay | 1.4 km from downtown
Address: 2 Stamford Rd, Level 70, Singapore 178882
Selected for 2 years in a row
Highlights:
Produced by British Chef KIRK WESTAWAY
High-end restaurant by Accor
Verified user reviews
If Michelin is based on the quality of food and the service of the restaurant, then [JAAN] must have another plus point, that is, the super beautiful scenery. Located on the 70th floor of the Swissôtel Hotel in Singapore, you can overlook the beautiful scenery of the whole Singapore, whether it is the towering MBS or the busy CBD, you can have a panoramic view. If you come to dine at dinner time, I believe the night view will be a different experience.
🍮🍥🍡
We chose the 5-course lunch. The 4 appetizers are small and exquisite. The ingredients include black truffle icon, foie gras mousse and other top-quality ingredients. They are served in ceramic plates of different heights, which looks like a work of art.
🍅🥒🌺
The main course [Sweet Summer Tomato] is very beautifully made. A whole tomato is full of fillings, and a piece of ice cream and flower petals are placed on the top. Under the high-value appearance is a refreshing and appetizing fusion of sweet and sour, which can immediately open the taste buds.
🥩🥔🥕
[Cornish Seabass] and [Organic Chicken] are also very tasty. The chicken is especially tender. When you cut it, the fat meat is covered with a layer of crispy fried potato chips, which gives you the taste of fried chicken.
Whether it is food or scenery, Jaan deserves the title of Michelin. If you are interested, it is recommended to book a window seat in advance.
JAAN by Kirk Westaway is located at
2 Stamford Road | Level 70, Swissotel The Stamford, Singapore 178882, Singapore
I booked a seat by email in advance, and it was No.1 by the window, facing the night view of Marina Bay, and the fountain show at 8 o'clock was also in full view. We ordered a set meal of 10 dishes, excluding drinks. Overall, the dishes were very good-looking, and the chef also put a lot of thought into the presentation. Each table will be equipped with a service staff to introduce the dishes and the sources of the ingredients throughout the process. Finally, because it was our wedding anniversary, they also gave us a small cake, which was really thoughtful~
No.
10
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WAKU GHIN BY TETSUYA WAKUDA
Black Diamond
4.5
/5
48 reviews
Japanese
From €371.00
Marina Bay | 654m from downtown
Address: 10 Bayfront Ave, L2-03 The Shoppes, Singapore 018956
Selected for 2 years in a row
Highlights:
Established by renowned chef Tetsuya Wakuda
Inside Marina Bay Sands Singapore
Verified user reviews
Western Style Japanese Cuisine
On the first night after arriving in Singapore, I enjoyed the Japanese restaurant Waku Ghin, which ranks first in the list of mainland food in Singapore. It is said that this is also Beckham's favorite restaurant in Singapore.
When the chef came out to greet everyone, I saw a "TW" embroidered on his chest. I thought he was a veteran from the Taiwan military village. Later I learned that TW was the abbreviation of his name Tetsuya Wakuda. A friend in charge of catering promotion at the Sands Hotel in Singapore introduced that this legendary Michelin chef has lived in Australia for a long time. Therefore, unlike many classical Japanese cuisine masters, Tw's dishes are more personal. To describe it in the official language, it is to use the taste system of Japanese cooking to control high-quality ingredients from all over the world.
Isn't this the basic killer move of the new chefs of various cuisines that I have seen in the mainland? Putting aside the techniques and ingredients, and then integrating them more widely, and exploring the possibility of innovation, it seems that people have the same heart and the same mind!
However, in fact, the Japanese started exploring this aspect earlier than us, and their attitude is more resolute. After the Meiji Restoration, Japanese society set off a wave of total Westernization. In addition to learning Western scientific education and social systems, Western lifestyles were also considered more civilized and advanced. Therefore, Li Shutong could learn drama in Japan, and the Japanese could brew the best whiskey in Asia. In such a big atmosphere, "Western-style Japanese cuisine" that was highly integrated with Western cuisine was also born.
Focusing on food, tw's approach is indeed not the traditional Japanese style. The half-cooked wagyu is served with wasabi and Japanese-style yaki sauce. The shape and cooking ideas of the dish are both like Japanese thin grilling, Western salad, and a little like Chinese "lo hei". What is still adhered to is the forbearance and restraint of Japanese aesthetics. Chinese chefs are obsessed with flowers, while Japanese chefs are fascinated by dry landscapes.
Unlike the big-ticket dishes of Chinese and Western chefs, Japanese chefs seem to be more keen on piling up details. I thought the cup of food at the beginning was a common stomach-warming soup in today's exquisite Chinese cuisine, but it turned out to be the traditional Japanese chawanmushi. However, the heat of TW has definitely been upgraded and iterated, because the real protagonist of this chawanmushi is the smoked caviar inside. It is necessary to have the warm form of chawanmushi, but also to avoid high temperature from destroying the freshness of caviar. This is probably the precise key that the chef strives to grasp.
There is no commonplace sashimi platter. Fresh sea urchin, fresh shrimp and caviar are mixed to make a "mini bonsai" sashimi "lohei". We have to admit that many of us Japanese food fans are chasing after the hormonal temptation of raw meat, rather than another culinary expression of a thinking system.
TW has a foie gras-roasted hairtail worth learning from Chinese chefs. The hairtail is deboned and the meat is controlled to be soft, slippery and rotten. When mixed with the oily and residue-free foie gras, it does have a full and complex oil aroma. In fact, judging from the cooking method, ingredient selection and flavor combination alone, it is difficult to define which cuisine or country this dish belongs to. Perhaps culture should not have boundaries!
My husband and I were recommended this restaurant by a friend and it was not disappointing. The food was good and the setting was beautiful! It always maintains good service and good food. The details are carefully planned so you don't feel like you are overstuffed like in many other star restaurants. The service of the staff is attentive and friendly.
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