When the first edition of the MICHELIN Guide Singapore was released in 2016, our dining scene celebrated as one—hawkers rubbed shoulders with celebrity chefs, while fine dining institutions rallied with humble kopitiams (local coffeeshops). People queued for hours for a taste of the cheapest Michelin-starred meal in the world at Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle, even if it meant eating off styrofoam plates. In Singapore, good food doesn’t need to be found atop starched white tablecloths.

In 2017, 11 new restaurants have joined the constellation. The anonymous Michelin inspectors have made their rounds once again and rated eateries based on five criteria: quality of ingredients, mastery of cooking techniques, the projection of the chef’s personality in his or her cuisine, value for money, and consistency.

The new entries include Labyrinth, a modern Singaporean restaurant that serves art on a plate, and Chef Kang’s, a humble Cantonese joint tucked away in a shophouse. They’re among the 38 eateries that have been honoured with Michelin stars, up from 29 in 2016. Here’s the full list.



Waku Gin’s star dish: Marinated Botan shrimp with lobes of sea urchin and caviar.

Waku Ghin

Within this dimly lit 25-seater establishment in the glitzy Marina Bay Sands?, internationally renowned chef Tetsuya Wakuda serves contemporary Japanese cuisine with a European twist. Waku Ghin—which aptly means “arise” and “silver”, respectively, in Japanese—has climbed the ranks to bag two Michelin stars, up from its one-star debut last year. It serves a ten-course degustation menu that highlights the best produce of the season, featuring its star dish: marinated Botan shrimp crowned with lobes of sea urchin and pearls of caviar.

The Shoppes at Marina Bay Sands?. 2 Bayfront Avenue L2-01, Singapore 018956. +65 6688 8507.
Daily 5.30-10.30pm.



Drink in the hustle and bustle of Boat Quay from the rooftop of a heritage shophouse, where this two-storey modern Italian restaurant and bar perches. And that isn’t even the best view at Braci. If you’ve ever wanted to catch a glimpse of the magic that goes into your food, you can slide up as near as possible to the open kitchen, where a team assembles rustic Italian dishes that have been kissed by the fire of a grill.

“Wood” is the main theme of Braci: restaurateur-chef Beppe De Vito employs a Josper oven and a shichirin (small charcoal grill) to impart smokiness to the fresh seasonal produce used. Its signatures include a foie gras semifreddo (S$28) with kumquats and fig vincotto (a dark, sweet wine reduction), as well as roasted pigeon with Japanese pear, pistachios and aged Marsala jus (S$58). Can’t make up your mind? Go for a surprise four- or five-course degustation menu (S$100-S$200) for the whole table.

Braci. 52 Boat Quay Level 5/6, Singapore 048941. +65 6866 1933.
Mon & Sat 5pm-midnight; Tue-Fri noon-2pm, 5pm-midnight.

Cheek by Jowl

The brightly lit theatre kitchen at the back of the restaurant takes centre-stage as chef Rishi Naleendra and his team bask in the spotlight, whipping up unpretentious modern Australian cuisine. Opt for the tasting menu (S$68-S$78) to be acquainted with what Cheek by Jowl is all about.

You’ll be plied with a series of snacks such as oyster topped with smoked tomato granita (flavoured ice) before more substantial mains like grilled barramundi hit the table. Need help with wine? Naleendra’s affable restaurant manager and wife, Manuela Toniolo, will be happy to assist with a selection of organic and biodynamic vino from around the world.

Cheek by Jowl. 21 Boon Tat Street, Singapore 069620. +65 6221 1911.
Mon-Fri noon-2.30pm, 6-10pm; Sat 6-10.30pm.

Chef Kang’s

A master of the wok, chef Ang Song Kang tosses comforting Cantonese food licked by flames and draped in thick umami-rich sauces. While the zi char (home-style Chinese dishes) restaurant is renowned for its à la carte dishes like patin fish with deep fried pork lard, opt for the omakase (chef-chosen) dinners (S$120) to experience chef Kang truly in his element. He sources fresh ingredients from local markets to cook up seasonal dishes such as claypot kailan (Chinese kale) and marbled goby fish soup.

Chef Kang’s. 25 MacKenzie Road, Singapore 228681. +65 6238 6263.
Tue-Sun 11.30am-2pm, 5.45-10.30pm.


The clinking of wine glasses and peals of laughter echo through the dining room of this Italian restaurant—it may be a fine dining spot, but the gregarious ambiance and unpretentious décor leave plenty of room to loosen up. A separate, stylish bar that opens until late means whiling away a few hours at Garibaldi is easy, even with the kids in tow.

Concocted by executive chef Roberto Galetti from Brescia, Italy, the dishes predominantly feature ingredients flown in from his homeland. The chef’s specialities from the à la carte menu include milk-fed veal ravioli (S$36) with porcini mushrooms and cream sauce, and Kurobuta pork scaloppine (thin, boneless cut of meat, S$58) in Marsala wine sauce, while lunch and dinner set menus start from S$88 and S$138, respectively.

Garibaldi. 36 Purvis Street #01-02, Singapore 188613. +65 6837 1468.
Daily noon-2.30pm, 6.30pm-12.30am.


Push open the easily overlooked black door in Hilton Singapore, walk down a picture-lined corridor, and you’ll reach the handsome dining room of Iggy’s. The European-leaning fine dining restaurant is named after its founder and sommelier, Ignatius Chan, so you can expect wines to play as big a role in your dining experience as the food prepared by chef Aitor Jeronimo Orive.

The dinner degustation menu (S$195-S$235) begins with a flurry of seasonal snacks including a locally inspired roti john (omelette sandwich) filled with chicken liver mousse. And not to be missed is the chef’s signature bomba rice cooked in a rich seafood stock and finished with slivers of cold Carabinero carpaccio.

Hilton Singapore. 581 Orchard Road Level 3, Singapore 238883. +65 6732 2234.
Tue-Sat noon-1.30pm, 7-9.30pm.

Imperial Treasure Fine Teochew Cuisine

Be introduced to the world of refined Teochew cuisine, which has its origins in the Chaoshan region of China, at Imperial Treasure Fine Teochew Cuisine. Even if it’s your first time savouring a spoonful of steamed pomfret (from S$16/100g), its flavours will charm you with an alluring sense of comfort and familiarity, like chicken soup on a rainy day.

Those with more adventurous palates should order the combination platter. It includes sliced braised duck meat, duck tongue, cuttlefish and beef tripe marinated Teochew-style (S$26-S$40). The restaurant also has six impressive private dining rooms, each well-appointed to provide a luxurious dining experience for your guests.

ION Orchard. 2 Orchard Turn #03-05, Singapore 238801. +65 6736 2118.
Mon-Fri 11.30am-3pm, 6-10.30pm; Sat 11am-3pm, 6-11pm; Sun 10.30am-3pm, 6-11pm.

Hokkaido scallop bak chor mee from Labyrinth.


Get lost in in a maze of complex flavours at Labyrinth. The modern Singaporean restaurant will amaze with dishes like Hokkaido scallop bak chor mee (minced meat noodles) and smoked bone marrow beef rendang (braised meat cooked in coconut milk and spices), challenging your perception on what Singaporean food should be. Its banker-turned-chef, Han Li Guang, is self-taught, completing stagiaires (unpaid cooking internship) at restaurants around the world before applying those refined techniques to local cuisine. The restaurant serves tasting menus only, priced from S$58 for lunch and S$118 for dinner.

Esplanade – Theatres on the Bay. 8 Raffles Avenue #02-23, Singapore 039802. +65 6223 4098.
Mon-Fri noon-2.30pm, 6.30-11pm; Sat & Sun 6-11pm.


It’s apt that Meta finds itself in Bukit Pasoh, a district lined with heritage shophouses that now lodge buzzy eateries and bars. The restaurant, which opened in 2015, is famed for its elegant fusion of old and new: Traditional French dishes are imbued with bold Korean and Japanese flavours, resulting in innovative plates that twist and toy with your palate.

Head chef Sun Kim, a protégé of celebrity chef Tetsuya Wakuda, is the maestro of the kitchen here. And it is his South Korean upbringing combined with classical culinary training that account for Meta’s East-meets-West degustation menus (S$52-S$148). On them, you’ll spot octopus with XO sauce, Iberico pork chop with kailan (Chinese kale) and kimchi (fermented cabbage), and beetroot with tobiko (flying fish roe) and burrata (fresh Italian cheese).

Meta. 9 Keong Saik Road, Singapore 089117. +65 6513 0898.
Mon-Sat noon-2pm, 6-11pm.

Saint Pierre

Located in an intimate space next to the shimmering vistas of Marina Bay, Saint Pierre takes dining with a view to a whole new level. As one of the pioneers of the local fine dining scene, chef Emmanuel Stroobant opened Saint Pierre in 2000, and has kept in lockstep with our changing palates over the years.

The latest iteration of the restaurant is its best yet, serving seasonal menus (from S$148) of French dishes with a hint of Asian flavours. These include avocado and quinoa spiked with fiery Szechuan oil, and hay-smoked hamachi (yellowtail) with ponzu (citrus sauce), Perilla leaf and leek.

One Fullerton. 1 Fullerton Road #02-02B, Singapore 049213. +65 6438 0887.
Tue-Sat 11.30am-3pm, 6.30-11pm.

Summer Palace

Like any true-blue Chinese restaurant, Summer Palace runs like a well-oiled machine: Service is swift, and the bilingual waitresses tend to rattle off to one another in Cantonese. The dishes whipped up by executive chef Liu Ching Hai are just as authentic. The lauded wok-fried jasmine rice (S$72) with lobster, scallops and XO sauce is perfumed by wok hei (breath of the wok), while an extensive selection of dim sum (bite-sized portions of food served in steamer baskets or small plates) makes for delicious snacking. For a more robust meal, go for the chef’s lunch or dinner tasting menus at S$48 and S$76, respectively.

The Regent Hotel. 1 Cuscaden Road Level 3, Singapore 249715. +65 6725 3288.
Mon-Fri noon-2.30pm, 6.30-10.30pm; Sat & Sun 11.30am-2.30pm, 6.30-10.30pm.


Whitegrass, opened in 2016, has amassed a following hungry for its fine dining take on contemporary Australian cuisine—its Michelin star is just one of the chic restaurant’s many accolades.

The restaurant’s pride and joy is chef-owner Sam Aisbett’s devotion to fresh produce that he sources from all four corners of the globe. Yellowtail from Japan, winter truffle from his native Australia, chocolate from Peru, and even XO sauce, star on the degustation menus (S$116–S$265) here. The dishes, as you would expect, follow suit. They represent a melting pot of cultures, where buah keluak (black nut indigenous to Southeast Asia) purée dresses Australian Black Angus beef, and saffron broth perfumes poached Fremantle octopus.

CHIJMES. 30 Victoria Street #01-26/27, Singapore 187996. +65 6837 0402.
Tue 6-9.30pm; Wed-Sat noon-2pm, 6-9.30pm.



A dessert display of cakes and patisserie fromJo?l Robuchon Restaurant.

Jo?l Robuchon Restaurant (Permanently closed)

The opulent French haute cuisine restaurant clings on to its three stars and its reputation as one of the island’s foremost culinary institutions. Executive chef Michael Michaelidis serves up magic on a plate, transforming simple ingredients into refined gourmet masterpieces like his vibrant beetroot and apple tartare.

Hotel Michael, Resorts World? Sentosa. 26 Sentosa Gateway #01-104/105, Singapore 089269. +65 6577 7888.
Tue-Sat 6-10.30pm.


A signature dish from L'Atelier de Jo?l Robuchon

L'Atelier de Jo?l Robuchon (Permanently closed)

Hear the crackling of the grill and watch your dishes get prepared right before your eyes as you’re swept into L'Atelier de Jo?l Robuchon’s culinary action—only a bar separates the kitchen from the dining room. Try its 11-course tapas-style menu (S$348), which comes with grilled Maine lobster on vegetable couscous, and steamed brill and stuffed zucchini flower.

Hotel Michael, Resorts World? Sentosa. 26 Sentosa Gateway #01-101/102/103, Singapore 098138. +65 6577 7888.
Mon & Thu-Sun 6-10.30pm.

A plate of chef Sebastien Lepinoy’s creations from Les Amis.

Les Amis

Headed by executive chef Sebastien Lepinoy, this local fine dining institution serves classic French food that also pays homage to Asian flavours. If you’re there for dinner, go for the six-course menu (S$215), where langoustines and roasted duck with spring turnips feature.

Shaw Centre. 1 Scotts Road #01-16, Singapore 228208. +65 6733 2225.
Mon-Thu noon-2pm, 7-9pm; Fri-Sun noon-2pm, 6.30-9pm.

A plate of marinated fremantle octopus from Odette.


Art is all around at the National Gallery Singapore—it’s even served on the plates at Odette. Named after chef-owner Julien Royer’s grandmother, this 40-seater establishment serves excellent modern French cuisine, which has bowled diners over even before it earned its two Michelin stars in 2016.

National Gallery Singapore. 1 Saint Andrew's Road #01-04, Singapore 178957.
Mon 7-9pm; Tue-Sat noon-1.30pm, 7-9pm.

A plate of mapo doufu?(spicy tofu in meat sauce).

Shisen Hanten

Helmed by chef Chen Kentaro, Shisen Hanten presents a Japanese take on Szechuan cuisine. Order its popular mapo doufu (spicy tofu in meat sauce, S$24) that follows an original family recipe—unlike other versions you have tried, this one is served on a bed of Hokkaido rice.

Mandarin Orchard Singapore. 333 Orchard Road Level 35, Singapore 238867. +65 6831 6262 / +65 6831 6266.
Mon-Fri noon-3pm, 6-10pm, Sat-Sun 11am-12.45pm, 1-2.45pm, 6-10pm.

An array of sushi choices from Shoukouwa


Tender marinated maguro (lean tuna), subtly sweet sea eel and firm, almost crunchy halibut—the sushi dished out at this omakase (chef-chosen) restaurant is faultless. You’ll also find evidence of chef Masahiro Suzuki’s technique in the aburi chutoro (lightly grilled medium fatty tuna): Instead of using a blowtorch to sear the seafood, he gently hovers hot binchotan (white charcoal) coals over the fish so it won’t overcook.

One Fullerton. 1 Fullerton Road #02-02A, Singapore 049213. +65 6423 9939.
Tue-Sat noon-3pm, 6-11pm; Sun 6-11pm.


A signature dish from Alma by Juan Amador

Alma by Juan Amador

Savour Asian-tinged Spanish-European cuisine at Alma by Juan Amador, helmed by executive chef Haikal Johari, who cut his teeth at Les Amis. Three-course lunch menus start from S$39, while six- and eight-course degustation menus are priced at S$148 and S$187.

Goodwood Park Hotel. 22 Scotts Road, Singapore 228221. +65 6735 9937.
Mon-Fri noon-2pm, 6-9.30pm; Sat 6-9.30pm.

Bèni’s take on beef pot pie with Ozaki wagyu.


In a whisper-quiet open kitchen, chef Kenji Yamanaka and his small team of cooks labour over intricate dishes that marry French techniques with premium Japanese ingredients. Only degustation menus are available here—but go for those that feature Ozaki wagyu. The beef is hand-picked by Yamanaka for its delicateness that doesn’t compromise on umami, making it a perfect accompaniment to his classic French-inspired sauces.

Mandarin Gallery. 333 Orchard Road #02-37. +65 9159 3177.
Mon & Wed-Sat noon-3pm, 7-11pm.

An array of Peranakan dishes from Candlenut.


At Candlenut, Singaporean chef Malcolm Lee takes traditional Peranakan* cuisine up a notch. He combines refined techniques and premium ingredients in his Ahmakase menu (S$88-S$118)—think wagyu rendang (braised meat cooked in coconut milk and spices) and Petuna ocean trout curry.

*The term is an Indonesian/Malay word that means “local born”, which generally refers to people of Chinese and Malay/Indonesian heritage.

Candlenut. Block 17A Dempsey Road, Singapore 249676. +65 1800 304 2288.
Mon-Thu & Sun noon-3pm, 6-10pm; Fri & Sat noon-3pm, 6-11pm.

Salad served on a leaf from Corner House.

Corner House

Set in a colonial bungalow from the 1910s, Corner House is a lab where home-grown chef Jason Tan experiments with herbs and plants to deliver what he calls “Gastro-Botanica” cuisine. Tuck into the five-course Botanica menu (S$178), which presents plates such as seasonal tomatoes and pasta with white asparagus. Pair the greens with a bottle from an extensive wine list—there are over 600 labels to choose from.

Singapore Botanic Gardens, Nassim Gate Entrance. 1 Cluny Road, Singapore 259569. +65 6469 1000.
Tue-Sat noon-3pm, 6.30-11pm; Sun 11.30am-3pm, 6.30-11pm.

Grilled steak from Cut by Wolfgang Puck.

CUT by Wolfgang Puck

Portraits of Hollywood A-listers hang on the walls of this plush celebrity chef restaurant, so you’ll be dining in esteemed company. But don’t forget: you are here because of the steak. Grilled over hard wood and charcoal, each premium cut of beef (S$80-S$290) is worth waxing lyrical over, with a garnet centre and a perfectly charred crust.

The Shoppes at Marina Bay Sands?. 10 Bayfront Avenue #B1-71, Singapore 018972. +65 6688 8517.
Mon-Thu & Sun 5.30-10pm; Fri & Sat 5.30-11pm.

Teochew-style chilled crab from Crystal jade Golden Palace.

Crystal Jade Golden Palace

Located in the heart of Singapore’s main shopping district, Crystal Jade Golden Palace offers contemporary Cantonese and Teochew cuisines. Go all-out with the set menus (from S$48), or pick at à la carte dishes such as dim sum (bite-sized portions of food served in steamer baskets or small plates), Teochew-style chilled crab, and the restaurant’s signature roasted suckling pig.

Paragon Shopping Centre. 290 Orchard Road #05-22, Singapore 238859. +65 6734 6866.
Mon-Fri 11.30am-3pm, 6-10.30pm; Sat 11am-3pm, 6-10pm; Sun 10.30am-3pm, 6-10.30pm.

A bowl of minced meat noodles.

Hill Street Tai Hwa Pork Noodle

Don’t let the winding queues outside of this hawker stall deter you. Their rendition of bak chor mee (minced meat noodles, S$5-S$10) tosses springy noodles, pork liver, fried fish, minced and sliced pork, and dumplings in a moreish black vinegar sauce—it’s well worth the wait.

Tai Hwa Eating House. 466 Crawford Lane #01-12, Singapore 190465. +65 6292 7477.
Daily 9.30am-9pm.

Ingredients used in Jaan dishes.


You’ll be dining against a breathtaking view of the city skyline in this intimate 40-seater restaurant. Chef Kirk Westaway takes inspiration from his hometown in Devon, England, and every dish focuses on letting the fresh seasonal produce shine. A pared-down four-course lunch menu starts from S$88 while the dinner menus start from S$238, but if you have a special treat planned, opt for the extravagant five-course dinner (S$450), where each dish is paired with a different flute of Krug Champagne.

Swiss?tel The Stamford. 2 Stamford Road Level 70, Singapore 178882. +65 1800 232 5901.
Mon-Sat noon-2.30pm, 7-10.30pm.

Lei Garden

Its Singapore offshoot can now be added to Lei Garden’s stable of outlets that have consistently won Michelin stars. Popular across Hong Kong, Macau and China, this restaurant chain serves up traditional Cantonese fare such as double-boiled soups and roast meats.

CHIJMES. 30 Victoria Street #01-24, Singapore 187996. +65 6339 3822.
Daily 11.30am-3.30pm, 6-10.30pm.

Chef Chan Hon Meng standing in front of his stall.

Liao Fan Hong Kong Soya Sauce Chicken Rice and Noodle

Where can you find the planet’s cheapest Michelin-starred meal? Right here. Chef Chan Hon Meng’s hawker stall is world-famous for soya sauce chicken rice, roast pork rice and pork ribs rice, all accompanied by a heap of steamed peanuts.

Chinatown Complex Food Centre. 335 Smith Street #02-126, Singapore 059872.
Mon-Tue & Thu 10.30am-7pm; Sat & Sun 8.30am-7pm.

A platter of sliced steak and seafood choices from Osia.


Share a hearty meal of surf and turf with friends and family at Osia, a modern Australian restaurant that’s big on communal dining. Australian chef Scott Webster and chef de cuisine Douglas Tay’s menu of sharing plates highlights fresh Australian produce by combining Asian flavours with Western grilling techniques.

Resorts World? Sentosa. 8 Sentosa Gateway, Festive Walk, Singapore 089269. +65 6577 6560.
Mon-Tue & Thu-Sun noon-2.30pm, 6-10.30pm.

Interior of Putien’s dining area.

Putien (Kitchener Rd)

This casual Chinese eatery traces its roots to Putian, a coastal suburb in Fujian, China. First opened at Kitchener Road in 2000 serving Heng Hwa cuisine, Putien has expanded to ten outlets in Singapore, with more branches in Malaysia, Indonesia and China. The food here aims for a hearty, homely feel, with dishes such as the “100-second” stewed yellow croaker (S$13.80) that’s cooked in ginger for—yep—100 seconds.

Putien (Kitchener Rd). 127 Kitchener Road, Singapore 208514. +65 6336 2184.
Daily 11.30am-3pm, 5.30-10pm.

A plate of Japanese scallops from Rhubarb Le Restaurant.

Rhubarb Le Restaurant

This cosy French fine dining restaurant, helmed by British chef Paul Longworth, has a tightly curated menu to match its quaint shophouse décor. Opt for either a three-course lunch (S$48) or a six-course dinner menu (S$148), the latter of which features Japanese scallops, Canadian tenderloin and crackling, and, of course, rhubarb.

Rhubarb Le Restaurant. 3 Duxton Hill, Singapore 089589. +65 8127 5001.
Mon-Fri noon-2.15pm, 6.30-10pm; Sat 6-10.30pm.

A close up of nigiri.

Shinji by Kanesaka (Carlton Hotel)

Only omakase (chef-chosen) menus are available at this temple of Edomae-style sushi, and that’s for the better. Master chef Koichiro Oshino has been slicing seafood and shaping rice for decades, and it shows in his immaculately prepared nigiri (raw or cooked seafood on rice).

Carlton Hotel. 76 Bras Basah Road, Singapore 189558. +65 6338 6131.
Mon-Sat noon-3pm, 6-10.30pm.

A platter of Shinji by Kanesaka’s sushi.

Shinji by Kanesaka (The St Regis Singapore)

The second local outlet of Shinji by Kanesaka takes after the first: The décor is understated yet dignified, with many materials imported from the Land of the Rising Sun. And the sushi here, moulded by head chef Shunsuke Kikuchi, is just as well crafted, brimming with subtle flavours of the sea.

The St Regis Singapore. 29 Tanglin Road, Singapore 247911. +65 6884 8239.
Mon-Sat noon-3pm, 6-10.30pm.

A bowl of a rice dish with broth from Summer Pavilion.

Summer Pavilion

Savour fine Cantonese cuisine by executive chef Cheung Siu Kong in this capacious restaurant whose elegant, oriental décor hints at the authentic dishes to follow. Summer Pavilion’s signatures include poached rice with lobster (S$20) and braised four-head South African abalone (S$65).

The Ritz-Carlton, Millenia Singapore. 7 Raffles Avenue, Singapore 039799. +65 6434 5286.
Daily 11.30am-2.30pm, 6.30-10.30pm.

Fish with caviar creation from Suchi Ichi.

Sushi Ichi

This import from Ginza, Tokyo focuses on wild tuna and sea urchin—sushi chef Yukji Yabe brings in seafood straight from the famed Tsukiji Market four times a week. Sushi Ichi in the Singapore Mariott Tang Plaza Hotel exclusively serves kaiseki (traditional Japanese multi-course meal) menus, which range from S$100 - S$340 for lunch and S$430 for dinner.

Singapore Marriott Tang Plaza Hotel. 320 Orchard Road, Singapore 238865. +65 6235 5514.
Tue-Sat noon-2.30pm, 6-11pm; Sun noon-2.30, 6-10pm.

Beetroot Tartare from The Kitchen at Bacchanalia.

The Kitchen at Bacchanalia

Even with a new chef in Luke Armstrong, this contemporary French restaurant hasn’t shied away from the philosophy that earned it a Michelin nod in 2016. Seasonal ingredients like white asparagus and white beetroot still star on the degustation menus here, and each ingredient is given only a subtle push towards flavour with precise cooking and nuanced sauces.

The Kitchen at Bacchanalia. 39 Hong Kong Street, Singapore 059678. +65 9179 4552.
Tue-Sat noon-2.30pm, 6-10.30pm.

Prawn Tandoori served at the Song of India.

The Song of India

Go on a gastronomic journey through India without having to leave the Lion City with The Song of India’s eight set menus (S$49-S$149), which cater to vegetarians and non-vegetarians alike. The Jugal Bandi menu (S$168) features spring chicken morsels with stir-fried asparagus and edamame (young soyabean), served with a side of naan (North Indian flatbread) fresh from the tandoor.

The Song of India. 33 Scotts Road, Singapore 228226. +65 6836 0055.
Daily noon-3pm, 6-11pm.