The steaks and seafood are reliably solid at chef-owner Travis Masiero’s classic restaurant on Gemmill Lane. Among the bestsellers: the large shellfish plateau with lobster, oysters, shrimp, crab and tuna tartare (S$335) and the bone-in peppercorn-crusted tenderloin (S$105). The location, convenient to the Central Business District (CBD), makes Luke’s a popular business lunch destination.

Emmanuel Stroobant’s two-Michelin-star restaurant, near the CBD and overlooking Marina Bay, draws groups looking for elegance and convenience. Selections on the three-course (S$168) and four-course (S$198) menus vary seasonally but might include hairy crab with petits pois, or Pyrenees lamb saddle with Szechuan peppercorn, with options for vegetarians and vegans. One reason it’s popular with the business crowd: “The team is adept at serving diners on a time crunch,” Stroobant says.

This one-Michelin-star restaurant combines expert Cantonese cooking with a Chinese garden-inspired interior. Booth seats in the main dining hall offer the opportunity for intimate discussions, and there are six private dining rooms, each equipped with a “barmoire” stocked with wines, liquors and spirits. Lunch menus, which go for S$108 or S$188 per person, have offerings like Dim Sum Delights: a double-boiled bird’s nest with chicken, served in a whole coconut.

An offshoot of the famed London wine club, 67 Pall Mall had a following even before it opened at the top of the Shaw Centre in early 2022. The members club is available to anyone who’ll pay the monthly fee of S$300, a charge that many Singapore businesspeople shell out. The wide-ranging menu includes the 67 Bang Bang Burrata, garnished with a trio of peppercorns, peanuts and black vinegar emulsion; there’s also the 500-gram rib-eye (a deal for S$118).

Chef Julien Royer is famous for his three-Michelin-star restaurant Odette in Singapore, where lunch starts at S$328. His more casual location, Claudine in Dempsey Hill, is set in an old colonial chapel and specializes in classic, homey French cuisine. The three-course S$88 menu has options like the Lyonnaise salad with poached egg and Gascon bacon, seabream royale with ratatouille and île flottante with pink praline.

Singapore might be a sovereign island country, but it’s a small one, where you’re apt to run into people you know. Cassia is well designed for people looking for dining rooms on less traveled paths. The menu, inspired by the historic spice routes of southern and western China, offers contemporary takes on traditional dishes. Along with a large selection of dim sum are large-format dishes like the S$488 signature whole suckling pig stuffed with glutinous rice.

Nouri is a favorite among those looking for creative Michelin-star cuisine in one of the main central business areas. Chef Ivan Brehm’s wide-ranging tasting menu (S$228) might include an Afro-Brazilian style fritter with turmeric and coconut curry; five-day dry-aged stone bass with Kampot pepper; and A5 Yamaguchi wagyu rib-eye with white kimchi.

For year’s chef-owner Dave Pynt’s barbecue restaurant has been drawing crowds. When Pynt moved to a bigger location in the Dempsey neighborhood last year, it became a little easier to get tables at lunch time as well as dinner. There’s now a large bar alongside the restaurant, as well as a big private room. The menu changes constantly, but recent dishes include Pakistani lamb chops and a 72-day dry-aged Rubia Gallega tomahawk, which go for S$300 per kilogram.

Chef Rishi Naleendra’s two-Michelin-star establishment offers one of the city’s more elaborate and pricey lunches. The six-course mix-day tasting menu, which gathers influences from around the world, goes for S$238. It might feature pork jowl, river eel, Tuscan kale, corn and Manjimup truffles; French turbot with coconut miso and spiced raisin; and Sri Lankan stout and licorice bread.

Authentic, regional Asian cuisine is one of Singapore’s many culinary draws. At Imperial Treasure’s multiple restaurants, there’s the opportunity to taste a spectrum of upscale Chinese food, including Shanghainese and Teochew. The locations tend to include private rooms and a variety of set menus to simplify the ordering process.

Nobu has locations all over the world; one of the newer outposts is Singapore. Its setting inside the Four Seasons hotel keeps it a bit removed from busy Orchard Road but convenient enough to be a quick trip for many centrally located offices. The menu at the blond-wood-paneled restaurant, which has a calm, Japanese garden vibe, will be familiar to anyone who’s visited chef Nobu Matsuhisa’s restaurants before—lots of sushi, miso black cod and yellowtail jalapeno.

This contemporary French eatery from chef Jeremy Gillon and restaurateur Anant Tyagi is especially good for a table with a big budget and varied dietary restrictions. A “proteins” lunch menu—which goes for S$228—might include lobster with chervil root; monkfish with banana shallot; or venison with parsley root. There are also menus available for people on gluten-free and vegan diets and for those who are avoiding shellfish and nuts.