Originally known as Kaiseki Yoshiyuki; the Japanese restaurant offering authentic Kyoto fine dining experiece has rebranded as Yoshi.
Kaiseki Yoshiyuki opened in 2012 and focused on serving traditional, full-length Kyoto kaiseki meals.
This year, they decided to reinvent themselves in order to allow them to appeal to a broader audience who would like to experience true Kyo-ryori cuisine. With this in mind, Yoshi was conceptualised to feature the same Chef, same skills and the same un-erring devotion to quality and precision while becoming more approachable to their diners.
Guccio, representing the surname – and hence, the origins of Chef Marco - will offer Executive Chef Marco Guccio’s culinary philosophy: an Italian fine dining cuisine journey, from a home-made, hearty cuisine to a global fine dining success.
While using top ingredients is not unique per se, Marco’s signature cooking style is: in his cuisine, the core ingredient becomes the main actor in the opera. Each dish has one ingredient at the center of the flavor experience. While the presentations are at times a contrast of colorful and complex textures, Marco’s dishes create a balance of supporting flavors, similar to how supporting artists dance in harmony, in the background of the leading act.
This philosophy is pushed to its boundaries at Guccio, with critics sometimes claiming that a blindfolded customer would always be able to recognize the chief ingredients in the dish she is eating. This style won chef Marco a Bib Gourmand from the prestigious Michelin Star Guide for two years in a row, in 2016 and 2017.
Chef Marco welcomes you to his restaurant. Its décor is, once again, balanced and aims to be comfortable, while remaining in the background. At Guccio, customers will be at the center of the experience, with the colors and design elements to balance the surroundings.
In the background of Marco’s main culinary signature style, Guccio will further differentiate itself by taking its diners onto a seasonal journey across the various regions of Italy, their fertile lands and their precious seas. At regular intervals, aligned with the four seasons of Europe, chef Marco will explore regional ingredients and recipes associated to each season, a unique opportunity to visit Italy even when 10,000 km away from it.
Marco’s creation will be paired by the best Italian wine labels available. As for the culinary ingredients, Guccio will not focus so much on education about new ingredients or unknow brands, but on outright enjoyment of the best that Italy has to offer.
A carefully curated collection of fine and rare wines and spirits - including some sought-after whiskeys - complement your gastronomic journey, be it a discreet dinner for two to an extravagant bespoke menu of delicacies designed specially for you. Experience at CHINOISERIE, the Grand Cru of Asian cuisine.
CHINOISERIE Modern Asian by Justin Quek. An exclusive fine dining restaurant by Asia’s premier celebrity chef Justin Quek.
Luxuriously plush down to the finest detail and with sumptuously outfitted private dining rooms, CHINOISERIE is where a new level of Chinese fine dining is presented with the panache and savoir faire of European fine dining establishments.
A celebrated stalwart in the Chinese fine dining scene for over two decades, Hua Ting Restaurant at Orchard Hotel re-opens after months of stylish renovations with a brand-new sophisticated space and revitalised menus that offer a more distinctive experience for discerning diners. The multi-million makeover marks Hua Ting Restaurant’s most extensive refurbishment.
Established in 1992, Hua Ting Restaurant has built a firm reputation in Singapore, winning multiple awards for consistent quality and outstanding delicacies that have been the centre of family and corporate get-togethers.
As one of the earliest Chinese fine dining hotel restaurants in Singapore, it aims to impart traditional flavours to new generations of diners, with the art of Cantonese craftsmanship underpinning every dish.
Set in a brand new sophisticated space, Hua Ting’s team of accomplished chefs led by Hong Kong Masterchef Lap Fai continues to innovate new signature dishes while keeping with its enduring tradition of serving authentic Cantonese classics.
Savour new signatures that showcase a palette of flavours including Chilled Marinated South African Baby Abalone with Japanese Sake, Spike Sea Cucumber and Organic Black Garlic, Steamed Fresh Crab Claw with Egg White and more.
Relish the repertoire of Cantonese classics executed with masterful panache - the must-try being Hua Ting’s Signature Crispy Roasted Duck. Other firm favourites include Braised Australian Green Lip Whole Abalone with Supreme Oyster Sauce, Japanese Wagyu Beef with Wild Mushroom and Black Peppercorn in Hot Stone Bowl, Charcoal-grilled Iberico Pork ‘Char Siew’ and dim sum delights such as Signature Baked Mango Chicken Tartlet and Wok-fried Turnip Cake with Homemade X.O. Sauce in Hot Stone Bowl.
Complement the exquisite epicurean fare with a thoughtfully-curated tea collection that offers a unique tea-pairing experience. Choose from nine premium grades of tea while exclusive blends inspired by the four seasons appeal to tea connoisseurs.
Founded over 25 years ago, Crystal Jade has grown from a single restaurant to an award-winning F&B group with one-MICHELIN star. Well-regarded for its culinary expertise and commitment to quality, Crystal Jade’s brand mission to spread the word on Chinese cuisine and culture has remain unchanged.
Founded on the core principles of Chinese cuisine while drawing influence from modern gastronomy, Crystal Jade provides only the most wholesome food – food that nourishes, inspires and nurtures relationships, for today – and for many more generations to come.
KYOAJI mean “Taste from KYOTO”. Located at the heart of Singapore, the restaurant is set up with warm Japanese ambience to embrace you with the warm of Japanese culture and cuisine.
To please your expectation, they ensure the freshness of fishes and seasonal seafood are supply by air flown. The quality of each procurement is reassured by an ultra low temperature storage facility in Singapore.
John Phua, the Executive Chef of KYOAJI has almost 30 years of experience in Authentic Japanese cuisine, his passion for Japanese Cuisine drive him to attain excellence and perfection in his skill. His persistence in maintaining the origin of the Japanese style of cooking, enable his loyal customer to experience the feel of Japan within his restaurant.
Master Chef Chan Kung Lai brings more than 20 years of culinary experience to his present designation as Master Chef of Yàn. Born and raised in Hong Kong, the cradle and epitome of haute Cantonese cuisine, he believes that a good balance of wok hei – the unique fresh-out-of-the-wok flavour – is the soul of a dish, as well as the key to differentiation between good and exceptional Cantonese food.
With a mind of a true culinary artist, Master Chef Chan reveals that cooking is best compared with creating an art piece. Inspiration, time and all of one’s senses are required in order to visualise creations and to keep up with diners’ evolving expectations for exceptional food.
After taking his restaurant from a posh setting to a more casual one, Belgian chef Emmanuel Stroobant is returning to his fine-dining roots.
The 47-year-old chef's French restaurant, Saint Pierre, will open at One Fullerton in March, taking over a 2,000 sq ft space vacated by the Butter Factory nightclub.
At the new space, Saint Pierre will seat 30 diners, a stark contrast to the 100 seats in Sentosa. Its Central Mall location had 60 seats.
The menu at the revamped Saint Pierre will also be reduced. There will be no a la carte menu, just two six-course menus and two 10-course menus for dinner, including a vegetarian option each.
Some of the offerings include lobster with clams and milk rice; carrot with orange, cacao and tonka bean; and a chocolate dessert with vanilla and passionfruit. He also uses Asian ingredients, such as tamarind, ginger, kaffir lime and lemongrass.
The chef says the dishes have been streamlined to focus on key ingredients, and laughs about writing a much shorter menu now compared with a long list of ingredients before.
And unlike many fine-dining establishments that do not welcome children, the father of two girls aged six and four has a special kids' menu to encourage children to dine out, teach them fine-dining etiquette as well as educate them on flavours and where their food comes from.
Whitegrass is led by acclaimed Sydney chef, Sam Aisbett. A true reflection of his wit, his love of nature and his pursuit of perfection, Whitegrass redefines Modern Australian cuisine.
Everything is better when it's homemade. They take no shortcuts at Whitegrass, pickles included.
They serve their pickled Chinese artichokes (which sit pretty in the jar for weeks) with a Robbins Island full-blooded wagyu beef. A perfect dance of flavours and textures that they think you'd quite enjoy.
Sometimes a chef's mind can be a pretty crazy place. They're feeling chuffed that local artist wunderkind MessyMsxi managed to get into Chef Sam's mind – full of flowers, birds and fishes, apparently – and splatter it across the wall.
On the 40th floor, nestled between the clouds and a 15,000-square-feet Sky Forest, Artemis is a new Singapore landmark showcasing the Mediterranean’s rich culinary heritage with the freshest organic produce.
Elevated above the hustle and bustle of the city on the rooftop of CapitaGreen, the restaurant and bar offer spectacular views of the urban skyline to the sea beyond.
With dining for 120 and private room seating of up to 40, as well as a breezy outdoor terrace ideal for savouring a broad portfolio of wine, cocktails and craft beers, Artemis embodies grand Mediterranean hospitality where the sky is the limit.
Maison Ikkoku, voted & awarded as the "BEST COCKTAIL BAR" by the people of Singapore, has opened a new outlet at the Fort Canning Arts Centre.
Established in 2011, Maison Ikkoku is famously known for its NO MENU bespoke cocktail concept. At FORT, Executive Chef and Senior Master Mixologist, Ethan Leslie Leong applies his legendary cocktail techniques with a balanced selection of food, from soups to salads, cocktail carpaccio to handrolled maki, signature dishes & desserts. Patrons will have the opportunity to witness both artisanal chef & mixologist crafting in action.
Before the opening of Fort, Ethan went to Zurich to upgrade his culinary skills. It was this travel experience that inspired him to create FORT's menu. He spent 4 months perfecting the 6 course cocktail pairing dinner that delivers a "multi-sensory dining experience". "It was time for me to create an entire dining experience" said Chef Ethan who switched from culinary to mixology in 1995. Watch for signature dishes such as "The Sea" that brings out the aroma, taste and visuals of the deep blue ocean using sea salt sorbet, seaweed, scallop, oyster and salmon roe.
The cocktails at FORT focus on “taste profile development” – a different style of cocktail mixing, using techniques such as distillation, infusion, spherification, dehydration, emulsion, smoking and house made Tonic Water.
The restaurant’s interior is also designed by Ethan and is an eccentric mix of ancient industrial with a touch of chic using combinations of Railway Sleepers, Copper, Edison Filament and Red Velvet.
Delivering a cool and casual vibe paired with fine dining food and exceptional wines.
The food at Cure is inspired by the season’s best produce, gathered by a variety of local and global artisans. These seasonal flavors are crisply paired with a sharp drinks list which includes a reserve wine list of hard to source vintage wines for connoisseurs.
Cure, which in Latin (curare) stands for hospitality or “to take care of”, is headed by Chef-Owner Walsh, who has conceptualized a creative space where a seamless experience of top-notch food, drink and service is delivered in a casual yet refined environment. Cure seats 40, including a chef’s table of eight, within the 1,350 sq ft shophouse space.
It integrates his influences and inspirations from his many years of cooking in acclaimed Michelin star kitchens across Dublin, London and New York, and his firm belief in going back to the basics of hospitality: striving to take care of guests in the best way possible by offering them the best food, drink and service experience in an accessible and personable way.