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Had a wonderful meal over at JinHonten, a brand new concept by the Les Amis Group recently, where I enjoyed their 10-course omakase dinner ($450++; 8-course lunch is $180++) skilfully prepared by Head Chef Issey Araki.

Each course from start to finish was so exquisite! Every dish was so fresh and delicious, and prepared using ingredients airflown mainly from Japan! My favourites were the Steamed Kuro Awabi (tender black abalone, paired with a richly addictive abalone liver sauce!), Nodoguro “Benihitomi” Hand Roll (crispy roasted nori sheets filled with meaty fillets of blackthroat seaperch - yummy!), Charcoal Grilled Hida Beef (perfectly cooked to a nice texture - this is so, so good!), and Kegani Donabe Rice (each grain of rice has been infused with umami flavours of the Hokkaido hairy crab, making the whole dish so flavourful)!

The delectable food, beautifully designed dining interior, great service, plus Chef’s ‘showmanship’ made this a truly memorable dining experience!

[1. Appetiser] - Murasaki Uni | Botan Ebi
[2. Steam] - Kuro Awabi
[3. Hand Roll] - Nodoguro “Benihitomi”
[4. Sashimi] - Menuke
[5. Shabu Shabu] - Kinki
[6. Deep Fried] - Shiro Ebi
[7. Refreshment] - Nasu
[8. Charcoal Grilled] - Hida Beef
[9. Donabe Rice] - Kegani
[10. Dessert] - Musk Melon (not pictured)

Fish with cheese crust with decadent mussel soup and Mangaji Togarashi purée at the side. Amazing !

Stripe jackfish vermicelli with grapefruit sauce. Refreshing!

(Media Tasting) Singapore’s only underwater fine dining destination - @oceanrestaurantrws, has just reopened with a refreshed look. And a new Chef Patron who hails from Brittany, France: Chef @olivier_bellin who is also the chef-owner of two Michelin-starred L'Auberge des Glazicks.
The menu he has crafted for Ocean is inspired by its unique space and is therefore, seafood-focused, even as it demonstrates a commitment to sustainable gastronomy. You can enjoy it in the form of a multi-course lunch or dinner in the elegant comfort of the refurbished restaurant that commands unparalleled views of the @S.E.A.Aquarium. The sight of more than 100,000 marine animals representing 1,000 species across 45 diverse habitats, swimming gracefully right before your eyes while you feast, is as awe-inspiring as it is calming. I have always loved the experience, which is why @huatkaliao and I have dined at Ocean a few times over the last couple of years.
However, the food we were served at this media tasting, proved to be the most impressive culinary-wise. In my opinion at least, because Chef Olivier’s style of cooking really suits my palate.
Lunch began with a lovely cocktail - the “From Paris To Singapore”, a concoction of Grey Goose Vodka, berries reduction, lychee jus and @TWG berries tea.
Then, Chef @remivanpeteghem, the Culinary Director of @rwsentosa arrived with the first course. He also gave an introduction to Chef Olivier’s approach and philosophy behind the menu. In the meantime, Chef Olivier was busy in the kitchen because he believes in doing the actual cooking himself. So we got to meet him in person only after the meal ended.
Anyway, as it was explained to us, herbs and an element from the sea are always represented in each dish. The amuse bouche which playfully combined a warm squid ink sauce with cool textures of cauliflower and caviar set a fine example from the start. It was much more robust in flavour than it looked too. I was wow-ed.
Naturally, Chef Olivier’s sourdough and mini baguettes blew us away. We couldn’t stop schmearing on the salted and seaweed butters, and stuffing our faces with both breads.
A key practice in sustainability is to source ingredients locally, and to support that, frog legs for the next course came from Jurong in Singapore. They were breaded and fried till crunchy on the outside and juicy within, and plated with a cloud of garlic foam and black garlic purée. Again, audacious tastiness reigned.
Amazingly, it was a whole uncut lobster hidden in the huge Ravioli that came in a pool of sauce made from roasted lobster shells. Layering this creation with extra dimensions were Granny Smith apples and a chilled slab of foie gras terrine.
One of the standout courses for me was the Butter Poached Dover Sole swimming in an incredible First Harvest Tomato Marmalade. I wasn’t surprised when I learnt a little later that it’s the favourite of @rwsentosa’s Director of Corporate Communications.
Even in the meat course Chef Olivier incorporated herb and seafood elements - in the form of a pesto coulis and fresh sea urchin respectively. These complemented the stunningly done Wagyu - a smoky, Josper Grill-cooked medium-rare beauty, to perfection. So did the seasonal vegetables that graced the dish with a garden-fresh crunch. I was charmed as well by the potato which was rolled with seaweed.
Prepared and assembled a la minute, dessert was Chef’s take on the millefeuille and it was constructed from layers of crisp pastry, soft brown butter braised pear and a milk sorbet.
We took our time with the petit fours, nibbling them between sips of black coffee.
When we return with my parents in late July (yes - a reservation has been made), we plan to explore wine-pairing and ask Sommelier @djek for recommendations. I’m sure she will have great suggestions since @oceanrestaurantrws’ new wine cellar has over 400 wine labels, ranging from the big award-winning names to boutique labels.
Thank you very much again for the extremely tasty meal, Chef @oliver__bellin. We are fans of your style of cooking where flavours take centrestage and seasoning is gutsy. And thank you @rwsentosa for hosting.

Growing up my dad loved bring the family to upscale restaurants for special occasions, now an adult it is natural we do the same on Father’s Day. The selected place for the night got everyone’s approval which made me satisfied.
To share we had the wagyu cote de boeuf and this was a meat feast fit for a king or was it Dad? Medium cut with enough tendon, fat and red protein. The French bean side was slightly too tough with an old skin, but thankfully we ordered the beetroot tartare which was a nice interlude to the 1.1kg star of the night.
For my main I had the quinoa falafel which was a great take on the usual fried chickpea & beans “meatballs”. I also adored the bed of hummus together with cabbage and pomegranate.

Artemis is now on my “go to places for occasions” list.

Growing up my dad loved bring the family to upscale restaurants for special occasions, now an adult it is natural we do the same on Father’s Day. The selected place for the night got everyone’s approval which made me satisfied.
To share we had the wagyu cote de boeuf and this was a meat feast fit for a king or was it Dad? Medium cut with enough tendon, fat and red protein. The French bean side was slightly too tough with an old skin, but thankfully we ordered the beetroot tartare which was a nice interlude to the 1.1kg star of the night.
For my main I had the quinoa falafel which was a great take on the usual fried chickpea & beans “meatballs”. I also adored the bed of hummus together with cabbage and pomegranate.

Artemis is now on my “go to places for occasions” list.

Located at Level 24 of @vocoorchardsg (previously @hiltonsingaporeorchard ), @ilcielosg was a semi-alfresco dining experience with Italian classics. They have since became a vibrant rooftop restaurant that promises good vibes and an overall laidback dining experience.

You may still see some of the traditional classics such as:

Tajima Wagyu Beef Carpaccio
Wasabi Green Apple Sauce, Deep Fried Wild Rice, Herb Salad

Tagliatelle al Ragu di Anatra
Duck Leg Ragout, Chesnut, Cacio Cavallo Cheese

Zuccoto al Pistacchi
Pistachio Chocolate Dome, Roasted Pistachio, Cacao Tuile

Located at Level 24 of @vocoorchardsg (previously @hiltonsingaporeorchard ), @ilcielosg was a semi-alfresco dining experience with Italian classics. They have since became a vibrant rooftop restaurant that promises good vibes and an overall laidback dining experience.

You may still see some of the traditional classics such as:

Tajima Wagyu Beef Carpaccio
Wasabi Green Apple Sauce, Deep Fried Wild Rice, Herb Salad

Tagliatelle al Ragu di Anatra
Duck Leg Ragout, Chesnut, Cacio Cavallo Cheese

Zuccoto al Pistacchi
Pistachio Chocolate Dome, Roasted Pistachio, Cacao Tuile

Located at Level 24 of @vocoorchardsg (previously @hiltonsingaporeorchard ), @ilcielosg was a semi-alfresco dining experience with Italian classics. They have since became a vibrant rooftop restaurant that promises good vibes and an overall laidback dining experience.

You may still see some of the traditional classics such as:

Tajima Wagyu Beef Carpaccio
Wasabi Green Apple Sauce, Deep Fried Wild Rice, Herb Salad

Tagliatelle al Ragu di Anatra
Duck Leg Ragout, Chesnut, Cacio Cavallo Cheese

Zuccoto al Pistacchi
Pistachio Chocolate Dome, Roasted Pistachio, Cacao Tuile

Located at Level 24 of @vocoorchardsg (previously @hiltonsingaporeorchard ), @ilcielosg was a semi-alfresco dining experience with Italian classics. They have since became a vibrant rooftop restaurant that promises good vibes and an overall laidback dining experience.

You may still see some of the traditional classics such as:

Tajima Wagyu Beef Carpaccio
Wasabi Green Apple Sauce, Deep Fried Wild Rice, Herb Salad

Tagliatelle al Ragu di Anatra
Duck Leg Ragout, Chesnut, Cacio Cavallo Cheese

Zuccoto al Pistacchi
Pistachio Chocolate Dome, Roasted Pistachio, Cacao Tuile

Decided to check Mitsu out given the great promo value of 50% off all alacarte items on @eatigo_sg. The food was of high quality but of tiny portions and even after the discount, we found it hard to justify the prices, let alone paying full price.

Went with two chirashi dons - 𝐊𝐚𝐢𝐬𝐞𝐧 𝐃𝐨𝐧 ($38) and 𝐒𝐚𝐧𝐬𝐡𝐨𝐤𝐮 𝐃𝐨𝐧 ($58). The former had perfectly creamy uni, juicy ikura, and average fatty tuna belly. The latter featured stingy thin cuts of four sashimi, fresh raw prawn, and a tiny scoop of uni. The rice itself was enjoyably firm but personally found it a tad too heavy in vinegar seasoning. Decent but expected more for the price point.

1 Like

always down to try a quattro formaggi pizza but this time, they actually had a 5 cheese pizza option! very cheesy but was defo unable to stomach the whole thing on my own. please share when you try such a pizza🤣 worth a shot if you love cheese like me🤩