Chef Sun Kim hails from Korea's Busan, and his refined modern cooking combines Korean traditions and bold flavours with contemporary minimalist aesthetics. The dining room shares the same space as the kitchen, for a chef's table feel. The steamed Jeju abalone with gochujang seaweed risotto is a hit, with its contrasting textures – the tender mollusc, creamy rice and crunchy lily bulbs. The seafood-heavy single set menu will also appeal to meat lovers.

Embodying the quintessence of fine dining, this romantic restaurant has it all – food, service, ambiance and spectacular views. Chef Westaway makes good use of top-notch British produce and inspirations, such as scallops from Scotland and turbot from Cornwall, to turn out modern culinary creations that never fail to impress. Some British classics also got a makeover – “hen’s egg” is a refined take on the breakfast favourite dippy eggs with soldiers.

The unobstructed views of the Marina Bay, smart décor and discreet service don’t outshine Chef Emmanuel’s modern French cuisine, underpinned by solid skills and characterised by Asian overtones. His unique ability to accentuate the natural flavours of premium produce is what keeps diners returning. The seafood heavy tasting menu showcases the breadth and depth of his repertoire. It’s closed on some public holidays, so call ahead to check.

Hailing from Nagoya, but having done time in China and Thailand, this Japanese head chef champions a refined and elegant take on sushi. Two omakase menus emphasise freshness, featuring white fish alongside other luxury dishes. Ingredients are shipped from Japan four times a week; and sushi rice from Yamagata and Ishikawa prefectures are mixed in a specific ratio to the best effect. Sushi is served with two sauces to accentuate the umami of the fish.

The enchanting Cloudstreet is named after the Tim Winton book, which is fitting as Australia is where Sri Lankan chef Rishi Naleendra learnt his trade and developed his considerable skills. Diners at his restaurant are taken on a thrilling culinary journey, courtesy of his impressive creativity and artistry. He has also gathered together a service team who clearly share his pride and passion. When it comes to dessert, diners move to a room upstairs.

Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques. Signature dishes such as Chettinad chicken roti or Brittany lobster in curry beurre blanc pack a ton of oomph, while maintaining a fine balance with mindful touches. A vegetarian version is available but needs pre-ordering. The wine list covers 600+ labels; ask about wine, sake and non-alcoholic drink pairings.

The space is simple yet elegant, befitting the hotel that houses it. There is a 10-seat counter made from a 200-year-old cypress tree from Nara, Japan, plus a private room. Chef-owner Sakuta works closely with the all-Japanese kitchen team, creating a season-driven omakase menu based exclusively on Japanese fish. Even the rice is a blend of two Japanese cultivars in a precise ratio for the perfect texture. Every item is prepared with utmost care.