Combining contemporary Cantonese cuisine with internationally sourced seasonal ingredients, the team at Jing adds a fresh twist to traditional fare. The restaurant interior exudes sophistication with its colour palette of browns and gold while, tucked behind the well-stocked wine cellar, is an intimate private room, perfect for special occasions. Chef Yang Lai Fatt gives a personal touch to all of his dishes, but the signature plates are extra special; crystal prawns come coated with Japanese wasabi mayonnaise and fish roe, while the Jump Over to Jing speciality offers abalone, fish maw, dried scallops and shark’s fin in a slow-boiled chicken stock.
Jing, 01-02/03 One Fullerton, 1 Fullerton Road, Singapore, +65 6224 0088
Cocotte combines its rustic French cuisine with quirky décor; unpretentious sharing platters are served in an eclectic interior featuring vintage mismatched furnishings and stark industrial-style walls. Head chef Anthony Yeoh trained in Paris and believes in the importance of high-quality ingredients, elevating home-cooked favourites into more gourmet cuisine. The weekend brunch is one of the most popular in Singapore, but the à la carte menu is equally appealing; mussels in a tomato-and-white-wine sauce and a rich veal stew with creamy mashed potato come highly recommended.
Cocotte, 2 Dickson Road, Singapore, +65 6298 1188
Singaporean market food is some of the best in the world and Chatterbox makes the most of this reputation by serving local street favourites in a sophisticated setting. Its signature Mandarin Chicken Rice is famous throughout the city and has been the restaurant’s most popular dish for 40 years; the deceptively simple meal carefully balances flavours, combining boiled chicken with fragrant jasmine rice and a home-made soup of chilli, ginger and dark soy sauce. Be sure to stay for dessert; sago pudding with coconut milk, palm sugar and a single scoop of ice cream is a menu highlight.
Chatterbox, Mandarin Orchard Singapore, 333 Orchard Road, Singapore, +65 6831 6288
With a muted interior that ensures all attention is focused on the exquisite cuisine, Gunther Hubrechsen’s first restaurant exudes quiet luxury and refined elegance. With art nouveau flourishes seen in the curved walls, flora-and-fauna motifs and antique furnishings, the décor is opulent yet subtle. Gunther’s modern French cuisine takes centre stage, transforming classic dishes into something fresh and intriguing; his signature cold angel’s hair pasta with truffle-coated caviar is one of the most popular starters, while his fine apple tart with Havana rum-and-raisin ice cream is the perfect dessert.
Gunther’s, 01-03 Talib Centre, 36 Purvis Street, Singapore, +65 6338 8955