Recommended lists for Fine Dining

Recommended lists of Best Food & Restaurants for Fine Dining in Singapore, 2018
Burpple Guides, French, Date Night, Fine Dining 12 Best Places for French in Singapore The French love their food and certainly know how to indulge. Lucky for us, we've got our fair share of quality restaurants and cafés in Singapore dishing up superb French fare ranging from a homey creperie to the most lavish fine dining venues.
Burpple Guides, Date Night, Fine Dining 15 Places to Impress Your Date Trying to impress your date for the very first time, or simply romancing your special someone with a good meal? Here's a list of 15 romantic spots with incredible value for money, brought to you by The Good Life®!
Burpple Guides, French, Fine Dining Best French Restaurants Evelyn Chen of picks the Best French Restaurants in Singapore.
Italian, Burpple Guides, Fine Dining Best Italian Restaurants In Singapore “Pasta and basta!” meaning, “Pasta, and that’s it!” in Italian. Italian foodies (and carb-lovers), eat your heart out with our guide to the Best Italian Restaurants in Singapore, by Mandy Lynn of Gourmet Adventures.

Top 10 Places for Fine Dining

Top 10 places for Fine Dining

Latest Reviews for Fine Dining

Latest Reviews of food and restaurants for Fine Dining

Last chance for this meal, because they're changing their menu really soon.
And my last post for this menu is reserved for the Miyazaki beef which blew me away. It had a nicely salted and charred exterior, and within that was well marbled Miyazaki beef cooked to a perfect medium rare, and it was bursting with beef juices. My only complaint was that there was too little of it. I was seated next to a regular and friend of Alma, and he didn't go through the entire 8 course menu. All he had was two pieces of this beef. I wish I had two pieces of this too!
The other dishes of the 8 course dinner included:
* Alma Snacks (four amuse bouche)
* Tokutani Tomato with Strawberry, Almond and Umeshu
* Chutoro with Ponzu, Daikon and Kimchi
* Hamachi with Yellow Beet, Elderflower and Dill Oil
* Cadoret Oyster with Flan, Lobster and Caviar
* Petit Pois with Morel, Manchego and Hokkaido Milk
* Yokeshire Jowl, Celeriac, Oba and Tea
* Miyazaki Beef with Mountain Yam, Myoga and Beef Jus (pictured)
* Gariguette Strawberry with Rhubarb, Smoked Chocolate and Yuzu Kosho
See my IG story highlights for photos of other courses in this menu.
[Hosted] #AlmaByJuanAmador #onemichelinstar #michelinguidesg #foodphotography #fujixt2 #exploresingapore #burpple #miyazakibeef #singaporeinsiders #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #sgsteak #michelinguidesg18

Amazing omakase dinner by Chef Khor. The tuna shows a gradient colour that demonstrates the different fat content throughout the slice (imagine how big the fish must’ve been!). Rolling up the tuna, with a little of freshly ground wasabi and soy sauce, the fish just melts nicely in your mouth.

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The seasonal ishigakigai (bering sea cockle) was moving when I was taking photos! Thumbs up for the freshness 👍🏻
Where to dine?
Sushi Jiro
6 Raffles Boulevard, 04-600 Marina Mandarin Hotel, 039594

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These include Veuve Clicquot Rich, Cloudy Bay Te Koko, Terrazas Single Vineyard, Cloudy Bay Late Harvest Riesling and the exclusive Ao Yun 2014, which will be delicately paired with an A5 Mizayaki Wagyu Beef Rib Cap.

We started off with these lustrous Foley’s scallops, pan-seared to golden-brown, served alongside with fondant potato, radish and crispy leek, all knee-deep in a bacon kombu dashi. The combination of the underlying umami flavors from the dashi and the sweet tones of the scallop, this was an instant hit! This dish was paired with Cloudy Bay Te Koko, made through wild fermentation and aging in old French oak. It has a fine, silky finish with citrus notes of fresh stone fruits and bright acidity that complement the scallops.

And the wines curated for this dinner are prestigious wines - Veuve Clicquot, Cloudy Bay, Terrazas, and Ao Yun, and you may notice that they're all from the luxury LVMH group. Branding aside, Sommelier Claire Carrascosa has put in a lot of thought in selecting the right wine to complement each dishes.
The 4 courses and wines are:
Course 0:
Amuse bouche - beef tartare
Welcome drink - Veuve Cliquot Rich, with tea and pepper infusion
Course 1:
Foley's Scallops with fondant potato, radish, bacon kombu dashi, crispy leek
Paired with Cloudy Bay Te Koko
Course 2:
Maple Leaf Duck Breast with Okinawa sweet potato, asparagus and morello cherry sauce
Paired with Terrazas Single Vineyard
Course 3:
A5 Miyazaki Rib Cap with black garlic puree, habanero ginger chutney, braised mushroom, spring onion oil
Paired with Ao Yun, 2014
Course 4:
Caramel Popcorn Sundae with cookies and cream ice cream, nuts and caramel sauce
Paired with Cloudy Bay Late Harvest, Riesling.
Wait for my other posts on this place! Meanwhile you can watch my IG story highlights on what I had that evening.
[Tasting] #WSingapore #WEscapes #SPG #SPGlife #luxuryhotel #beautifuldestinations #foodphotography #fujixt2 #exploresingapore #burpple #singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #cafehoppingsg #stfoodtrending #sgdrinks #icewine #dessertwine

So they fried it for me #soYummy 👍🏿
#auntiefood #prawnhead #prawn #tempura #sgfoodporn #japanesefoodsg #sgeats #chopesg #burpple #sashimi #sgfoodblogger #sushibar #sgsake #foodsg #foodphotography #sgsushi #instafoodsg #straitstimesfood #singaporeinsiders

The quality of their dishes was no less than that. Visual treats before the palates were spoilt by flavours beautifully balanced and brilliantly distinct.
The Spinach with smoked apple salad with pleasant and healthily tasty; while their Seafood soup with jumbo crab raviolo and saffron oil was packed with rich crustacean umami. Lovely dishes before our Mains indulgence.


All my favourite in a bowl. Live changing.

Update: Had my second visit and it doesn’t taste as good as the first time I tried, consistency issue.

You’d think smoked duck and foie gras would be too rich a combination but the acidity from the masala wine sauce really counteracts it nicely. It also helped that the fat slab of foie gras didn’t have too much of a irony/mineraly flavour but was super buttery and smooth making each mouthful better than the last.

📍: Aura
🚂: Cityhall 💰: $80 without drinks
⚖️: @burpple Beyond has one for one mains at Aura which is a good reason to return. Otherwise, I’d save it for the special occasions.

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They were all impressive at Aura situated on top of the National Gallery.
Both the Angus beef Tagliata with bone marrow and Smoked duck with foie gras were so beautifully presented and cooked perfectly on point they had all our thumbs up.
We were sold when we saw those thick beef cuts and that big slab of foie gras on the smoked duck. The flavours on both plates were so brilliant and satisfying.
The experience was such a memorable one we were already thinking of our next visit by the end of our meal.

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