Singapore Tatler Regional Best Restaurantsの 2016 の目次
EDITOR’S NOTE
People in Asia are bound by our love for delicious food. Our cravings push us to travel, cross seas and walk the extra kilometer to find vibrant dining scenes in places such as Hong Kong or Shanghai, where we get a taste of their delectable offerings. Yes, foodies know no bounds. And we have seen Asia grow and welcome cuisines from around the world. Our region has become home not only to oriental tastes but also to French, Italian, Spanish, South American cuisines and so much more. With so many established and new dining establishments these days, the biggest challenge is to discover those really worthy of visiting. And that is what we have done in this edition. Our Regional Best Restaurants Guide will take you to the places we…

POL POSITION
Established in 1849, the house of Pol Roger Champagne is neither one of the biggest nor oldest producers in the region. Producing around 1.7 million bottles of Champagne per annum and still independently owned, Pol Roger is one of the smaller houses. Nonetheless, amongst the most discerning Champagne lovers, the name Pol Roger holds immense gravitas. The Roger family lived in the small Marne Valley town of Ay, which lies just northeast of Epernay, in the heart of the Champagne region. Born on Christmas Eve in 1831, Pol Roger was one of only three children to survive childhood from a family of six. Pol’s father was an influential ‘notaire’ in the legal profession and was likely to have offered his services to many of the wine producing families in the…

Bedrock Bar & Grill
WHY GO For a quick getaway within Orchard that surprisingly offers a quiet place to rest and relax over delectable food. TATLER TIPS Pre-order the Tomahawk steak when you make a reservation, and order the rest of your dishes around the meat. The ‘smallest’ portion is 1kg, and is enough for two or more diners to share. • A beautiful cut of meat with the bone in, the Tomahawk steak is tender and expertly grilled. It comes with five assorted sauces, but the beef is good enough to eat on its own. • The Bedrock mac and cheese, another recommendation, is very creamy and delicious. It has just the right amount of truffle oil without making it overwhelming. • Baked fresh upon order, the apple crumble is the perfect ending…
Cut by Wolfgang Puck
WHY GO Top-notch steaks and a wide assortment of other meats and seafood, along with friendly, professional service make this one of Singapore’s top restaurants. TATLER TIPS In addition to the steaks, diners rave about their double thick Iberico pork chop, Maine lobster and other seafoods. • The 21-day USDA prime ribeye steak at 395g is a perfect balance of flavour and tenderness. • For larger appetites, the 35-day Australian angus bone-in ribeye steak at 570g will do nicely. • If you can’t decide what to order, they offer a tasting platter of three meats. • If you prefer other meats, try the Colorado lamb chops with mint raita or the pan-roasted Maine lobster with black truffle sabayon. $150/PERSON BELOW 5 1 NO BYO DINNER SUN-THU 6PM-10PM, FRI-SAT 6PM-11PM…
Joël Robuchon
WHY GO Robuchon is one of the world’s greatest chefs and his namesake restaurant here may not have him in the kitchen but it offers the same exquisite cuisine, decor and service of his other acclaimed establishments in Europe. TATLER TIPS The dessert selection is small and consists mainly of mousses, coulis and granites. But they have a mignardises trolley that has a wide variety of pastries offered to diners after dinner. • Robuchon’s internationally-renowned signature entree, the crispy soft-boiled egg with salmon and imperial caviar is an excellent starter. • For mains, the lobster baked in coquette with chestnuts and green asparagus is exceptional. • Opt for the Kagoshima ribeye, served with a beautifully cooked vegetable tian. $101-$350/PERSON BELOW 5 1 $120/BOTTLE LUNCH SAT 12PM-2.30PM DINNER TUE-SUN 6PM-10.30PM…
Majestic Restaurant
WHY GO Entering the enchanting lobby of New Majestic Hotel, notice the original ceiling and take a journey back in time before indulging in modern Chinese cuisine. TATLER TIPS A number of the dishes on the extensive menu are presented as individual servings. However, consider sharing so all your party can enjoy more varieties of delicious food together. • Majestic platter is recommended for visual impact; it highlights the tender roasted pork, soft-shell crab with salt and pepper, sautéed omelette with shark’s fin in crisp lettuce cups and crispy prawns dressed with wasabi. • For a naturally sweet and slightly tangy soup, the shark’s bone with gelatinous fish maw, soft Beijing cabbage and rich conpoy is a house speciality. $38-$68/PERSON BELOW 5 4 $30-$40/BOTTLE LUNCH TUE-SUN 11.45AM-3PM DINNER TUE-SUN 6PM-10.30PM…
Otto Ristorante
WHY GO OTTO’s new space at Maxwell Chamber is more intimate and personal. This is complemented by the quality of the food and stellar wine choices. TATLER TIPS Dishes such as the suckling pig and apple crumble take more time to prepare. Order them before the meal to lessen the waiting time. • The signature spaghetti is a treat for seafood fans where al dente pasta strands are tossed with the creamy, briny goodness of sea urchin and grey mullet bottarga. • If you prefer shellfish, the linguine with Boston lobster, slathered in a light, chunky tomato sauce with just the right touch of spice for a kick that won’t disappoint. • The grain-fed beef tenderloin is cooked to the right degree and comes with a surprisingly good bone marrow…
Restaurant Andre
WHY GO Aside from the fact that it’s Chef Andre helming the kitchen, Restaurant Andre also offers an eight-course Octaphilosophy menu which showcases his skill in French nouvelle cuisine. It’s guaranteed to be a feast for all senses. TATLER TIPS The restaurant is always full, so make sure you make reservations weeks in advance. Degustation dinners here may also take up to four hours, so it’s best to book an earlier time slot if you don’t want to finish in the wee hours of the morning. • The amuse bouche of dried onion and seaweed chips is thinly sliced and served beautifully in dried brown twigs. • For the pure dish, it’s an assortment of seafood such as oysters topped with chicken, decorated with seaweeds and served on a stone…
Waku Ghin
WHY GO As the Singapore base for the Sydney-based chef, the restaurant offers the same strict standards when it comes to the standards of service and quality of the fare. TATLER TIPS Only two seatings are available every evening (5.30 pm and 8 pm), so reservations are a must. However, walk-in guests are welcome to visit the bar. • The restaurant offers a basic 10-course dégustation menu for all diners, with dishes comprising the chef’s signature creations as well as courses based on the freshest produce available for the day and season. • A definite highlight at the start of the meal is the marinated botan shrimp with sea urchin and oscietra caviar. • The steamed Alaskan king crab with lemon scented extra virgin olive oil is cooked before the…
Amuse Bouche
WHY GO Amuse Bouche is ideal for those connoisseurs who take their wine as seriously as their food. TATLER TIPS The wine list is 31 pages long, featuring prices that are fair. • The scallop carpaccio features fresh blue crabmeat and lobster with tomato jelly, Hokkaido scallop carpaccio with sea urchin and a mixed-herb salad. • The sautéed turbot fillet with black truffle and seasonal vegetables is a surprising and delicious melange of flavours and textures. • The crispy green apple tart with vanilla-ginger ice cream boasts the perfect balance of sweet, buttery and fruit notes. HK$800/PERSON 5+ 3 ROOMS FOR 8-24 PERSONS HK$300 LUNCH MON TO FRI, 12:00 NOON-2:30 PM DINNER MON TO SUN, 6:30 PM-10:30 PM…
Carbone
WHY GO Lose your troubles at the door and enter the fantastical world of Carbone, where New York-style bonhomie with generosity of spirit and food portions will lift your soul. TATLER TIPS The stylish bar is small, but is still an excellent place to prop up an elbow before dinner. • Mixed to order tableside, the Caesar alla ZZ is a zinger for the palate, chock full of buttery croutons and anchovies. • If you like pasta with a kick, the spicy rigatoni vodka is a signature, cloaked in a bright, tomato-based sauce with a strong hit of chilli. • Mario’s meatballs are comfort food served in sizeable portions—save some bread for mopping up the sauce. HK$1,000/PERSON 5+ 2 ROOMS FOR 1-40 PERSONS HK$500 LUNCH MON TO SAT, 12:00 NOON-2:30…
Duddell’s
WHY GO For deftly executed Cantonese classics with modern flair, this art-focused restaurant is an elegant choice. TATLER TIPS The upstairs lounge is a stylish setting for weekend brunches and dim sum; it’s also the location for many of Duddell’s acclaimed art talks and exhibitions. • The scrambled egg white with black truffle and fresh crabmeat is expertly cooked; the egg whites are silky and imbued with the taste of the fragrant fungi. • The double-boiled matsutake mushroom with bamboo pith and Chinese cabbage excels with its clarity of flavour. • The crispy chicken comes burnished brown, the skin paperthin and cracking lightly on the tongue. HK$1,000/PERSON 10+ 3 ROOMS FOR 4-24 PERSONS HK$400 LUNCH MON TO SUN, 12:00 NOON-3:00 PM DINNER MON TO SAT, 6:00 PM-11:00 PM; SUN, 6:00…
Gaddi’s
WHY GO For an evening of absolute elegance set beneath a beautiful cut glass chandelier that flickers in the candlelit room. TATLER TIPS Gaddi’s is a reminder of how beautiful dining can be—no rush, no mobile phones allowed, and gents must don a jacket. • The Vendéen pigeon breast roasted with Muscovado sugar, its stuffed leg and glazed root vegetables is simply divine. • The wild turbot from the Brittany coast with celery and black truffle is wondrous, with the fish cooked to perfection as it floats in a sea of truffle-infused froth. • The traditional crêpe Suzette is cooked tableside with the utmost skill, delivering an orange and Grand Marnier crêpe paired with vanilla-infused ice cream. HK$1,300/PERSON BELOW 5 HK$500-$1,000 LUNCH MON TO SUN, 12:00 NOON-2:30 PM DINNER MON…
Lung King Heen
WHY GO Indulge in Cantonese cooking at its best with premium ingredients, fine execution and seamless service. TATLER TIPS Request wine-pairing suggestions from the knowledgeable sommeliers, and try before you commit. • Classic dishes such as the wok-fried prawns with organic black garlic and dried chilli excel with modern touches. • The crispy pork ribs with osmanthus and pear brings a delightful sweet glaze to the riblets, with fanned poached pear slices to match. • The crispy vermicelli with assorted seafood in chilli sauce promises crisp squares of vermicelli served alongside a rich chilli-spiked seafood sauce. HK$1,400/PERSON 10+ 1 ROOM FOR 1-14 PERSONS HK$400-$1,500 LUNCH MON TO SAT, 12:00 NOON-2:30 PM; SUN, 11:30 AM-3:00 PM DINNER MON TO SUN, 6:00 PM-10:30 PM…
Pierre
WHY GO Pierre Gagnaire’s eponymous restaurant continues to delight the senses with an ever-changing array of innovative dishes. TATLER TIPS Need to seal the deal over a business lunch? Pierre promises to have you in and out within the hour with its express menu. • The marinated mackerel and grilled octopus—served with a medley of shrimp jelly, shiso paste and horseradish snow— is a fantastic, invigorating starter. • The grilled rib-eye with slow-simmered shallot, ChampsÉlysées sauce and shards of mimolette is truly indulgent. • Pierre Gagnaire’s Grand Dessert offers the quintessential Pierre experience of numerous tiny “satellite” dishes combined into one fantastic display. HK$2,200/PERSON 5+ 1 ROOM FOR 2-12 PERSONS HK$500 LUNCH MON TO FRI, 12:00 NOON-2:30 PM DINNER MON TO SAT, 6:30 PM-10:30 PM…
Tri
WHY GO A slice of Balinese life can be found at this offering, where sophisticated design and modern cuisine pair harmoniously. TATLER TIPS The lotus-shaped bamboo pods in the main dining room are beautiful, though they make for slightly awkward folded-leg sitting—women should avoid wearing unaccommodating skirts. • Grilled pork belly with spicy chilli soy and pickled daikon is plated beautifully, and the meat is tender and deliciously charred, with the fat crisping up nicely on the grill. • Lobster bakar is served with fried bakmi noodles that are wonderfully al dente and topped with plenty of fried shallots. • The dadar gulung with mango sorbet and poppyseed crumble is a delicious combination of East and West. HK$1,050/PERSON 5+ HK$500 LUNCH SAT TO SUN, 11:00 AM-3:00 PM; WED TO FRI,…
Golden Flower
WHY GO Inspired by the elegant, historical cuisines of China, chef Liu Guozhu’s culinary creations surprise and delight at every turn. TATLER TIPS Can’t decide on dessert? Some options are available in taster portions, such as the dumplings, so you can compile a platter. • Whet your appetite with a tantalising cold starter of tossed jellyfish heads with cabbage and peanuts, dressed in an aged vinegar dressing. • Golden Flower’s superior chicken stock is second to none, so the fresh clam and jasmine in chicken soup is a supremely sophisticated bowl. • The flavour of the roasted spring pigeon is enlivened with a spritz of fresh lime and a dip in the peppercorn salt. MOP1,200/PERSON 5+ 2 ROOMS FOR 5-10 PERSONS NO BYO LUNCH SAT TO SUN, 11:30 AM-2:30 PM…
Mizumi
WHY GO Offering teppanyaki, robatayaki and other specialties, the quality of the seafood for sashimi and sushi is outstanding. TATLER TIPS If you love sushi and sashimi, then this is the place to go as the quality of the imported seafood from Japan is super fresh. • The chef's selection of assorted sashimi changes seasonally and may include jet-fresh Hokkaido sea urchin, sea angel horse mackerel or botan shrimp. • Handmade cold tofu is one of the signature dishes from this restaurant, and rightly so, being delicate and full of flavour. • The tofu cheesecake is a highlight, with a light and airy texture that makes this the perfect end to a meal. MOP1,250/PERSON 5+ 2 ROOMS FOR 2-8 PERSONS NO BYO DINNER WED TO MON, 5:30 PM-11:30 PM…
The Tasting Room
WHY GO French chef Guillaume Galliot’s contemporary restaurant presents dishes that you will rarely experience elsewhere. TATLER TIPS For a romantic date, the curved sofa seats that look out over the Cotai Strip offer both intimacy and a view. • The contemporary-style French onion soup contrasts a quenelle of onion ice cream with a hot, rich soup. • The pigeon cooked in a cocoa shell, served with wild mushrooms and a pumpkin and saffron cream, is a sophisticated combination of autumnal flavours. • The chocolate s’mores is an elegant take on an American childhood favourite, comprising blowtorched marshmallows with graham cracker ice cream and chocolate. MOP800/PERSON BELOW 5 1 ROOM FOR 1-18 PERSONS MOP400 LUNCH MON TO SUN, 12:00 NOON-3:00 PM DINNER MON TO SUN, 6:00 PM-11:00 PM…
Amuz
WHY GO When it comes to French cuisine in Jakarta, Amuz is at the top of the list. The restaurant highlights the contemporary French cuisine of the one and only Chef Gilles Marx. TATLER TIPS For gentlemen who would like to treat their partner to an unforgettable candlelight dinner, Amuz is the best restaurant to visit. • The grilled wagyu 9+ beef tenderloin in cabernet barrel oak fog is perfectly cooked to the right degree and served with herbed bone marrow, carrot puree and bordelaise jus. • Fresh dover sole, prepared meunière style, comes with steamed potatoes and sautéed baby spinach. • The angel hair pasta is cooked with freshly shaved truffles and doused in a light truffle cream sauce. CORKAGE RP300,000/BOTTLE PRIVATE ROOMS ONE ROOM FOR 10-12 PEOPLE PRICE…
Bunga Rampai
WHY GO Bunga Rampai is a very special restaurant in Jakarta, not only because of its appetising and authentic Indonesian food, but also because of its early 20th century colonial architectural style. TATLER TIPS Wining and dining at Bunga Rampai is always an unforgettable experience. But indulging in a late-night drink underneath the stars in the lounge is out of this world. Its rustic and natural atmosphere makes it the best place to hang out with someone special. • You must sample the delicious nasi buketan, which the restaurant cooks to perfection. • When you visit the restaurant, you also shouldn't miss out on the utterly addictive konro bakar. • Good for sharing is the must-try dish, kembang pacar. CORKAGE RP200,000- RP300,000/BOTTLE PRIVATE ROOMS ONE ROOM FOR 5 PEOPLE PRICE…
Il Ristorante
WHY GO Il Ristorante is a sophisticated and elegant fine-dining restaurant that features an open-air bale-style structure with a dark interior and soft lighting. As for the menu, it offers creative re-interpretations of classic Italian dishes. TATLER TIPS Arrive early to catch the enchanting views of the ocean and the famous Balinese sunset. Always a popular destination, advance booking is recommended. • A great way to start is with the burrata pugliese, fresh burrata cheese with Iberico ham. • The ravioli di patate is simply divine. It's a dish that pasta lovers will surely enjoy. • The costata di manzo consists of perfectly-grilled wagyu beef served with smoked eggplant purée, roasted baby carrots and anchovy essence. CORKAGE RP600,000/BOTTLE PRIVATE ROOMS 1 ROOM FOR 50 PEOPLE PRICE RP1,200,000/PERSON DINNER 6:30PM-10:30PM VEGETARIAN…
Mozaic Restaurant Gastronomique
WHY GO We all know that first impressions are really important and Mozaic Restaurant Gastronomique, Lounge and Workshop certainly provides them through its tropical garden, unique setting, and especially the food. TATLER TIPS Mozaic Restaurant Gastronomique, Lounge and Workshop is indeed a perfect dining venue. Try its Surprize menu and you’ll definitely be surprised by the ever-changing creations. To chill with friends or your partner, the lounge is the best place to go after dinner as there is an extensive wine list. • For a taste of the restaurant's signature specialties, opt for the Grand Menu. • If you want to surprise your palate, order the Surprize Menu and taste the chef's new creations. • Vegetarians are not left out with the Vegetable Menu. CORKAGE RP250,000/BOTTLE PRIVATE ROOMS 1 FOR…
Saigon Street
WHY GO The recently opened Saigon Street serves delicious Vietnamese fusion cuisine in an upbeat, casual and fun setting. This is an excellent restaurant to visit if you want something fresh and different. TATLER TIPS Saigon Street is right in the centre of all the action in upscale Jl Petitenget in Seminyak. If you’re planning a fun night out in town, this is the best location to meet up with friends. • The utterly delectable Peking duck is served with spring onion and cucumber in a rice paper roll with hoisin sauce. • A signature Vietnamese dish, pho bo beef pho comes with raw sirloin and braised brisket. • For a soup dish with robust taste, the pork belly curry is simmered with caramel and black peppers in a claypot.…
Spectrum
WHY GO As an all-day dining restaurant, Spectrum offers a wide range of international cuisines served at its “culinary theatre” stations and through its sumptuous buffet spread. Designed to a contemporary minimalist concept, the restaurant is spacious and inviting. TATLER TIPS Brunch is served on Sundays with an extended buffet spread. Here, you can order Spectrum’s delicious eggs benedict and foie gras. What’s more interesting about the brunch is that they also serve pass-around dishes. On weekdays, reservation is recommended, and for brunch, it’s necessary. • The pan-seared local sea bass (warm spinach and mud crab, confit potato, lobster bisque) is fabulous. • Simple but divine, do try the eggs benedict as well. • The seafood ice bar consists of the freshest seafood. CORKAGE RP350,000-RP 450,000/BOTTLE PRIVATE ROOMS 3 ROOMS…
Turkuaz
WHY GO When it comes to authentic Turkish food, Turkuaz is high on the list. Prepared and served by the brilliant Chef Sezai Zorlu, each dish is sensational. TATLER TIPS Dining at Turkuaz accompanied by authentic Turkish music is like being transported to Turkey. For private events, you can even request the restaurant to provide a belly dancer, making for a fun night out at the restaurant. • The lamb shank is the chef's original recipe, inspired by a childhood dish from his hometown. • The shish kebabs are perfectly chargrilled marinated meat cubes with icli pilav. • Baklava are layers of filo pastry, butter, pistachio and the chef's homemade syrup. CORKAGE RP80,000/BOTTLE PRIVATE ROOMS 1 ROOM FOR 15 PEOPLE PRICE RP400,000/PERSON LUNCH 11:30AM-5PM DINNER 5PM-10:30PM VEGETARIAN DISHES 10+…
Dynasty
WHY GO A favourite with the well-heeled crowd, Dynasty serves up quality Cantonese menu with excellent roasted meats. TATLER TIPS You’ll find a solid range of Cantonese favourites on the menu, and these include double-boiled soups, live fish and abalone. • Richly flavoured and studded with plump scallops, the double-boiled sea treasure broth is a fine way to whet your appetite. • The house speciality is suckling pig and it is not to be missed. Beautifully roasted with crispy crackling skin and tender smoky meat, it comes in a generous portion guaranteed to please. • Seafood lovers will enjoy the mouth-watering braised seafood in claypot with abalone, fish maw, sea cucumber, conpoy and vegetables. PRICE RM200/PERSON YEAR ESTABLISHED 1996 OPERATION HOURS DAILY 12PM-2.30PM, 6.30PM-10.30PM PRIVATE ROOMS YES VALET YES NON-HALAL…
Fuego
WHY GO This alfresco restaurant-cum-bar boasts a nicely-curated menu of South American winners alongside a cavernous space with the Petronas Towers as a spectacular backdrop. TATLER TIPS Fuego diners need to plan ahead as the restaurant gets booked out days in advance and waitlists are de rigueur. • The grilled watermelon with pickled tomatoes, fried halloumi and raspberry vinegar glaze is a triumph of widely contrasting taste sensations. • Several beef dishes are offered as ‘big plates’ to encourage sharing. Try the succulent Australian grass-fed ribeye spiked with southern Cambodian pepper and served with a rich red wine sauce. Hand-pressed potatoes with black olive tapenade make a perfect accompaniment PRICE RM250/PERSON YEAR ESTABLISHED 2014 OPERATION HOURS DAILY 6PM-12AM PRIVATE ROOMS NO VALET YES PORK-FREE…
Lafite
WHY GO For those with expensive epicurean tastes, Lafite is both a pioneer and an old friend. Luxurious without being ostentatious, it is as good for a romantic dinner as it is for a family reunion. TATLER TIPS There have been changes over the years. No more French provincialism; now there is a surfeit of Intercontinental cool. • Adventurers who feel like heading off the beaten track will be rewarded, especially with the three- and six-course degustation menus. Those who feel like spending a little less will need to do so at lunch, when the set meals provide a superb introduction to the glories of French gastronomy. • Sticking to the a la carte menu offers more choices and many surprises. Lobster, for example, is transformed from a luxury cop-out…
Mandarin Grill
WHY GO Mandarin Grill serves up a formidable menu of grill house favourites meticulously prepared with quality ingredients. The classy setting, with views of KLCC Park, doesn't hurt either. TATLER TIPS The stars of the menu are the meats, available in myriad cuts. Cooked in a Josper grill, they come out incredibly tender and packed with flavour. • Start with the grill house stalwart—crab cake. Here, it is paired with sweet Malaysian chilli mango salsa, dill-infused cucumber and a dollop of Scottish sea trout caviar. • For mains, zero in on the beef. We recommend the Australian Black Angus tenderloin—all 220 grams of grainfed wholesome goodness. Or, opt for the the hay-smoked wagyu sher beef ribeye with a marble score of 8 and served with a sinful gruyere cheese souffle…
Nam
WHY GO Nestled amidst lush padi fields and ponds, Nam acquires an easy elegance at night, making it the perfect setting for intimate romantic dinners. TATLER TIPS The menu is a good mix of East and West, tantalising the palate with dishes that are fresh and uncomplicated, yet delightful in taste and presentation. • The local-style antipasto platter, comprising Balinese seafood satay on lemongrass sticks, prawn cakes and chargrilled rock lobster, is a fine way to start. • For a complete Nam experience, order the signature Nyonya platter of eight tantalising, flavourful dishes served with mango and cashew rice. Other sound choices are the succulent chargrilled rack of lamb with roast pumpkin and the coconut-infused prawn and pineapple curry. PRICE RM150/PERSON YEAR ESTABLISHED 1994 OPERATION HOURS DAILY 12PM-11PM PRIVATE ROOMS…
Tao
WHY GO Tao has a well-deserved reputation as a haven of fine Chinese cuisine. Add attentive unobtrusive service and sumptuous interiors, and this becomes one classy restaurant. TATLER TIPS Time-tested Chinese specialities are elevated to new heights, with some subtle but impactful touches. • Notable picks include crispy chicken roll served with fresh romaine salad touched with balsamic vinegar, doubleboiled fish maw, dried scallop and bamboo pith soup scented with truffle oil, crispy beancurd with dried scallop and baked cod with spicy plum pomelo sauce. • The Peking duck is served tableside with meticulous flair. Served with traditional condiments, the dainty parcels of crispy duck skin are sublime. Add some foie gras, eringi mushroom or truffle to the equation if you want. PRICE RM150/PERSON YEAR ESTABLISHED 2013 OPERATION HOURS DAILY…
Abacá
WHY GO Travel to Mactan Island for the experience of dining at Abacá, a restaurant that offers Californian-Mediterranean fare prepared within an exclusive tropical hideaway. TATLER TIPS The restaurant patio is the perfect place for cocktails. • Start with the Nightmare Broccoli, roasted and tossed in olive oil and red pepper flakes—a dish so good it will haunt you in your sleep. • The generously portioned rib-eye steak can be shared, its meat seared well on the outside and tender on the inside. • Go for the dessert platter, a fabulous grouping of classic after-meal concoctions such as crème brulee, chocolate mousse, and various house ice creams and sorbets. MORE THAN PHP 2,000/PERSON PRICE UPON REQUEST LUNCH TO DINNER 11:00 AM-10:00 PM…
Caruso Ristorante Italiano
WHY GO Their stone oven pizzas are made with the freshest ingredients to produce arguably the best pizzas in Manila. Every other dish on their authentic menu transports the knowing diner onto the streets of Naples and Milan. TATLER TIPS The insalata caprese celebrates the sweetness of the large tomatoes, the freshness of the mozzarella de buffalo, and the aromatic mint of fresh basil drizzled with fine olive oil. • The arugula pizza’s simplicity gives it the authenticity that some rivals lack. Each ingredient can stand on its own yet effortlessly blends in to enhance each other. • The stinco d'agnello brasato al vino rosso is tender and flavourful, perfectly complemented by the red wine. PHP 1,000-1,499/PERSON ENCLOSED ROOM PHP 500/BOTTLE LUNCH 11:30 AM - 2:30 PM DINNER 6:00 PM…
INTRODUCTION
All over the world, when the sun goes down the foodies come out. They cross oceans, leave behind their countries and their comfort zones. Asia has been an inspirational part of the world recognised as a foodie paradise. Whatever cuisine you’re looking for, you’ll find it somewhere in the region ranging from East to West, or when East meets West. MasterCard in partnership with Tatler sets the table with appetising culinary perfection everywhere, making it nearly impossible to resist a special meal every night of the week. And wherever you go, take your MasterCard card with you and savour the exclusive offers to end your meal on a sweet note. Let your curiosity take you to another level of culinary experience and entice you to celebrate the beginning of the…
VESSELS OF HONOUR
When you have a great bottle of wine, you would do everything to showcase it by coaxing out all its delicate, nuanced aromas and flavours. You would ensure that it is served at the optimal temperature, and you would find the best stemware with which to serve it. But more importantly, you would want to decant the wine — decanting not only prevents wine sediments from getting into the wine glass, it also aerates the wine and “awakens” it from the years it has spent sleeping in the bottle. Of course, you could achieve the same effect with any old vessel lying around the house, but if you have already invested in the best stemware you can get your hands on, why should you settle for just any ordinary decanter?…


CÉ LA VI
WHY GO The bustling atmosphere of the restaurant is coupled with a stunning panoramic view of the harbour and city skyline and a menu of creatively and finely-crafted food and beverages. TATLER TIPS A smart casual dress code applies here, so don't be afraid to dress up to the nines. • Pique your appetite with the spicy tuna roll where four fresh maguro sushi are topped with a crispy prawn tempura and drizzled with a savoury and spicy dressing. • A signature of the restaurant is the roasted black cod. Spritz a bit of zesty lemon juice over the fish and enjoy as it melds with the tender meat’s slightly sweet taste. • A heavier choice would be the U.S. Prime ‘Brandt Beef’ ribeye. Grilled to a perfect brown, the…
Fat Cow
WHY GO This is a carnivore’s paradise that serves premium Japanese wagyu beef and other meat selections. TATLER TIPS While this is known as a Japanese steakhouse, there is also a wide array of non-meat dishes worth a try. • The black truffle carpaccio is a simple but stellar starter prepared with thin slices of fresh sashimi and truffle. • Fresh and slightly sour, the momotaro sashimi salad is a straightforward dish that is elevated to another level with the addition of herbs and ponzu sauce. • Served in a claypot bowl, the donabemeshi is a rice dish topped with egg and grilled wagyu beef. • Known for steaks, the most popular is the A4 ohmi ribeye. It has the right amount of marbling and grilled to perfection. $60-$180/PERSON 5+…
Keyaki
WHY GO The freshest seafood ever. There’s no other way of putting it. The food is amazing and the service impeccable. It’s a place for true Japanese foodies. There is zero compromise on the quality of the food served. TATLER TIPS Sit outside on a cool night if you are out with your significant other. The fountain outside can be a tad loud but the ambience is much better than a somewhat large and formal restaurant. Take a walk outside or have a smoke in the garden after your meal. • The sushi and sashimi menu is very extensive. The sashimi slices are thick, juicy and fresh. • The wagyu is also expertly cooked and practically melts in your mouth. • Even the simple chawanmushi is deliciously fantastic. $80-$180/PERSON 5+…
Morton’s of Chicago
WHY GO One of the first restaurants to offer aged steaks in Singapore, Morton’s is still an excellent mainstay for top quality meats and seafood. TATLER TIPS They serve a huge and delicious onion roll as soon as you’re seated and tempting as it may be, avoid filling up on that and save room for the terrific food to come! • USDA prime beef is available in seven exceptional steak choices including a center cut ribeye, Cajun ribeye, New York strip, prime strip steak and a huge 1.3kg porterhouse. • Their crab cakes are renowned for being the best in the region, and their mixed grill plates of salmon topped with jumbo lump crabmeat and stuffed shrimp are recommended. • The Morton’s legendary hot chocolate cake is one of the…
Raffles Grill
WHY GO Raffles Grill has been dishing out fine French food since it was established in the early 1920s. Until now, it continues to be the go-to restaurant for impeccable dishes, impressive wine collection and stellar service. TATLER TIPS Raffles Grill offers a three-course lunch menu during weekdays. If you work near the CBD area and want to enjoy a good meal without the crowd, this is the place to be. • The appetiser of St. Jacobs scallops is pan-seared to get that slightly charred exterior. It’s served with a light parmesan foam for a balance of sweet and salty. • Both slices of the Omaha beef tenderloin are evenly grilled, but still retain the pink blush in the middle. • The Welsh lamb saddle retains its strong and distinct…
Saint Pierre
WHY GO As it’s situated within the Quayside isle enclave, Saint Pierre provides a respite for diners who want to enjoy French fare away from the bustling city crowd. TATLER TIPS While the restaurant gives off a romantic ambience at night, it transforms into a family place serving a delectable brunch menu during weekends. • The strawberries and green apples give the foie gras terrine a refreshing taste and cut through the heaviness. • One big piece of black cod meat sits prettily on top of flavourful yam coal and koma nasu before the miso soup is poured over it. • The flourless Belgian chocolate cake is made even richer with the hot tonka bean marshmallow emulsion, which is served on the side. $60-$120/PERSON 10+ 4 $50/BOTTLE BRUNCH SAT-SUN, PH…
Above & Beyond
WHY GO Superior ingredients find their way into classic Cantonese dishes at this sky-high dining establishment. TATLER TIPS Don’t miss the excellent lunchtime dim sum menu, offering a mix of traditional and modern yum cha items. • The proportion of seafood to soup is generous in the hot and sour soup with scallops; the soup is thick, with good levels of spice and sourness. • The smoked pigeon with oolong tea leaves is beautifully tender, with a light smokiness in every mouthful and scents of tea accompanying each bite. • The signature wok-fried crystal king prawn with parma ham works best with a little of each in a bite. HK$500/PERSON 5+ 3 ROOMS FOR 12-30 PERSONS HK$200 LUNCH MON TO SUN, 11:00 AM-2:30 PM DINNER MON TO SUN, 6:00 PM-10:30…
Arcane
WHY GO Since branching out on his own, chef Shane Osborn has reached new heights with his modern take on gastronomy. TATLER TIPS The chef’s counter offers a great vantage point into Osborn’s tightly-run kitchen. • The avocado with spanner crab mayonnaise, gazpacho, coriander and sesame crisps takes the highest-quality ingredients and allows each to sing in harmony. • A hearty dish of braised veal shank boudin is expertly layered with a bacon fondue and fresh borlotti beans. • For a dessert that sates without being too heavy, the yuzu and lemon posset is a classic that is paired with sweet mikan oranges, yoghurt ice cream, and cardamom sugar. HK$950/PERSON 5+ HK$400 LUNCH MON TO FRI, 12:00 NOON-2:30 PM DINNER MON TO SAT, 6:30 PM-10:30 PM…
Celestial Court
WHY GO For its classic yet creative dim sum and à la carte Cantonese fare, combined with warm hospitality from its attentive staff. TATLER TIPS The sommelier here can suggest wine pairings by the glass. • The braised sliced chicken with frog and mushroom is a rustic mix of tender thigh pieces and frog legs in a herbal satay-like sauce. • Wrapped in an opaque skin, the Celestial Court shrimp dumpling is almost as big as your fist and filled with firm chunks of prawn. • The pan-fried sesame dumplings, pork, dried shrimp, preserved vegetable and cashew nuts is a winner, being salty, savoury and a touch sweet all at once. HK$700/PERSON 10+ 5 ROOMS FOR 12-96 PERSONS HK$500 LUNCH MON TO SAT, 11:30 AM-3:00 PM; SUN, 10:30 AM-3:00 PM…
Épure
WHY GO Fine French cuisine at this cosy restaurant in Harbour City’s Ocean Centre is most certainly worth a visit. TATLER TIPS Leave space in your stomach for the delightful and varied bread basket, accompanied by delicious French butter. • A rich soup of champignon de Paris creamy, perfectly thick yet smooth, with pleasantly chewy green spinach gnocchi. • The vol-au-vent is a highlight, with the crisp, flaky pastry breaking beautifully into the base of monkfish and lobster. • The light and fluffy Grand Marnier soufflé is small but cooked through, served with a refreshing scoop of mandarin orange sorbet. HK$1,000/PERSON BELOW 5 1 ROOM FOR 6-14 PERSONS HK$500-$1,000 LUNCH MON TO FRI, 12:00 NOON-3:00 PM; SAT, 12:00 NOON-5:30 PM; SUN, 12:00 NOON-6:00 PM DINNER MON TO SAT, 6:30 PM-12:00…
Gaucho
WHY GO The Hong Kong outpost of this London-based Argentinian steak house delivers rich flavours and precision doneness. TATLER TIPS Gaucho's private rooms can be booked for wine tastings. • The thin pastry on the beef empanadas keeps the beef, red pepper, onion and ají molido filling in perfect harmony. • The 500g spiral-cut tira de ancho (a rib-eye cut of grass-fed beef) comes done to a precise medium-rare with wonderful marbling and texture, while the herbs and vinegar in the chimichurri sauce help cut through the fat. • The humble tomato salad provides a light respite from the heavier meat, with a variety of red and green tomatoes tossed with capers, lemon zest, chives and olive oil. HK$600/PERSON 5+ 3 ROOMS FOR 8-10 PERSONS HK$250 LUNCH MON TO SUN,…
Mott 32
WHY GO This dramatically designed restaurant serves up some of the best contemporary Chinese cuisine in town. TATLER TIPS VIP service can be arranged upon 24-hour notice for guests to enter via the bank’s underground parking lot. • With its unctuous centre, the Kurobuta pork, soft quail egg and black truffle siu mai is perfect for dim sum during lunch or as a sumptuous appetiser for supper. • The barbecue prime Iberico pork with Yellow Mountain honey isn’t as sweet as the classic char siu, but more on the savoury side, with delectably tender lean meat. • Pigeon, lily and garden greens features roasted pigeon cut into medallions, and stir-fried with lily bulbs and shiitake. HK$600/PERSON 10+ 5 ROOMS FOR 12-16 PERSONS HK$500 LUNCH MON TO SUN, 12:00 NOON-2:30 PM…
Serge et le Phoque
WHY GO Situated right on the cusp of Wan Chai’s thriving street market, Serge finds inspiration in fresh and seasonal produce. TATLER TIPS While Serge has added a whole slew of à la carte sharing dishes to its repertoire, the beloved Chef’s Menu is still available at HK$850 per person. • Fresh razor clams are delicately perched on a shallow dish and topped with milky burrata, fresh pear and wild herbs. • Pigeon is served daringly rare, seasoned à point with a thin, crisp skin; the cockles, samphire and jus seal the deal. • The chocolate tart with umeboshi salt is a must for cocoa lovers, as the glossy ganache is deeply flavoured and ultra-silky. HK$800/PERSON 10+ 1 ROOM FOR 6-10 PERSONS HK$350 MON TO SUN, 6:00 PM-11:00 PM…
Yan Toh Heen
WHY GO This Chinese restaurant overlooking the harbour is outstanding in its Cantonese offerings and exquisite tea service. TATLER TIPS While the wine menu is undoubtedly excellent, the sophisticated tea menu should be taken just as seriously. • The signature golden-stuffed crab shell features sweet shellfish, and the topping is crisp and non-greasy. • The wok-seared cod fish with garlic, preserved olives and herbs has the aromatic kiss of fresh shiso leaves, complementing the delicate fish and pungent seasonings. • Served dramatically under a bell jar which holds a plume of dry ice, the chilled mango cream with sago and pomelo is as theatrical as it is delicious. HK$1,200/PERSON 10+ 2 ROOMS FOR 8-28 PERSONS HK$500 LUNCH MON TO SAT, 12:00 NOON-2:30 PM; SUN, 11:30 AM-3:00 PM DINNER MON TO…
Il Teatro
WHY GO For great service and excellent food, including crispy woodfired thin-crust pizzas, Il Teatro is in the spotlight. TATLER TIPS Grab a table by the window for the spectacular water show. • The jet-fresh seafood and panzanella salad, avocado and citrus dressing is the perfect start to any meal, with portions suitable for sharing. • The rigatoni Napolitani pomodoro with braised Kurobuta pork braciole is the pasta of the house, cooked perfectly al dente, with the juicy pork in a delicious tomato sauce. • The Golden Delicious apple tart pizza and vanilla ice cream is a stunning-looking dessert; it’s pretty as a picture, decadent and a perfect ending to a fine meal. MOP800/PERSON 5+ 2 ROOMS FOR 2-12 PERSONS NO BYO DINNER TUE TO SUN, 5:30 PM-11:30 PM…
Otto e Mezzo
WHY GO Acclaimed chef Umberto Bombana’s extravagant Italian restaurant is undoubtedly beautiful and manages to stay true to traditional flavours. TATLER TIPS The bar is a worthy destination on its own, with an impressive selection of Italian liquors and liqueurs. • Scampi and matsutake brings together the best of the sea and the earth, with the pungent mushroom a hearty match for the sweet shellfish. • The Napolitan ragu pappardelle made with wagyu beef and Ibérico pork is simultaneously elegant and comforting. • A perfectly cooked Greffeuille AAA lamb is paired with artichokes (roasted and as a purée) and bittersweet endive. MOP1,000/PERSON BELOW 5 2 ROOMS FOR 8-10 PERSONS - DINNER MON TO SAT, 5:00 PM-12:00 AM…
Wing Lei
WHY GO The Wynn Macau hosts one of the city’s top Cantonese restaurants, featuring a charming light-filled room and deft execution of classic dishes. TATLER TIPS If the casino tables have been kind, order some of the world’s most prestigious vintages from an extensive wine list. • The tea-smoked crispy chicken is heavenly, with a thin, crisp skin delicately infused with the tea’s smokiness. • The barbecued pork buns with sweetened crust are divine, featuring a golden, crunchy top with finely diced caramelised onions and barbecued pork hiding inside. • A simple dish of gai lan with ginger is steamed to perfection, the natural flavours allowed to shine. MOP650/PERSON 5+ NO BYO 5 ROOMS FOR 5-10 PERSONS LUNCH MON TO SAT, 11:30 AM-3:00 PM; SUN, 10:30 AM-3:30 PM DINNER MON…
Bale Sutra
WHY GO If you’re an antique lover, this place will surely ignite your senses. What awaits you at this restaurant is a unique and theatrical dining experience that is rich in cultural history and warm Indonesian hospitality. TATLER TIPS Ideal for a romantic meal for two or an intimate dinner for 20, so bring your significant other or your entire gang. • The bebek panggang babah is a favourite item where the duck is marinated in five spices and slow roasted to achieve that tender and juicy meat. It's best enjoyed with a serving of Yangzhou fried rice. • The pan-fried baby lobster is served with kailan and creamy lime coriander sauce to create a flavoursome dish. • The steamed garoupa is marinated in rice wine, ginger, carrots and onions…
C’s Steak & Seafood Restaurant
WHY GO Housed in the Grand Hyatt Hotel Jakarta, this establishment comes with an elegant dining concept and serves only the freshest seafood and prime cuts. It doesn’t stop there since they are also pleased to offer a one-of-a-kind farm-to-table dining experience. TATLER TIPS If you’re not really into wine or alcoholic beverages, C’s Steak & Seafood Restaurants has other concoctions such as the Earl Grey Mint Frozen, Mojito and Jug Lemonade. • Try the Seafood Platter On Ice which consists of the finest and freshest treasures of the sea. • Another seafood dish, the mixed grill seafood is also worth ordering and sharing with your dining companions. • For more variety when it comes to mains, do try the mixed grill meat. CORKAGE RP200,000-RP400,000/BOTTLE PRIVATE ROOMS 4 FOR 10-12…
Kahyangan Shabu-Shabu
WHY GO Upon entering, discerning eyes will understand why the restaurant is named “Kahyangan”, which means the “place of gods”. The restaurant also serves some of the finest Japanese food in town and offers the most remarkable views of the city’s skyline. TATLER TIPS Begin the meal with the delectable wagyu rolls and toro wasabi sticks accompanied with kimchi. As for the main course, do try the shabu shabu and teppanyaki paired with the signature homemade ponzu sauce. • One of their signature starters which you should try is the Canadian lobster sashimi. • Also sample their specialties: shabu shabu and teppanyaki. • When in need of something sweet, order the ogura cheesecake and end the meal on a sweet note. CORKAGE - PRIVATE ROOMS 4 ROOMS FOR 10 PEOPLE…
Plataran Dharmawangsa
WHY GO You will be totally amazed by the overall setting of Plataran Dharmawangsa, which exudes the atmosphere of a Javanese royal residence in South Jakarta. Serving an extensive menu of authentic Indonesian cuisine, this restaurant is worth a visit. TATLER TIPS Decorated with artworks sourced from all over the archipelago, Plataran Dharmawangsa is the perfect place to hold any kind of special event. • The bebek manggis curry, duck served with mangosteen and curry sauce, is heaven on the palate. • Do try the dendeng batokok, which is basically air-dried beef spiced with traditional Sumatran relish. • The wagyu tenderloin 9+ rossini is served with a generous slice of pan-seared goose liver and red port wine sauce. CORKAGE RP300,000/BOTTLE PRIVATE ROOMS 1 ROOM FOR 12-14 PERSONS PRICE RP1,500,000/PERSON LUNCH…
Samwon Garden
WHY GO Housed in the fancy Lotte Shopping Avenue, Samwon Garden celebrates the glorious tradition of fine Korean cuisine. The house serves menus based on bulgogi (seasoned and grilled meats), which have become favourites not only for the Korean community in Jakarta but also Indonesians and other expats. TATLER TIPS A good accompaniment to your Korean food is soju. Ask the staff to choose the best soju that pairs well with your selection. In addition, sharing food is among the many things that Koreans do best, making Samwon Garden a recommended dining place for families. • Do try the flavourful samwon galbi. • The bulgogi japchae (Korean beef tartare) is another must-try dish on the menu. • If you have space in your stomach, order the pajoen. CORKAGE RP150,000/BOTTLE PRIVATE…
Sumire
WHY GO Located on level 4 of the Grand Hyatt Hotel Jakarta, Sumire was designed to provide its guests with a warm Japanese country-style setting. The restaurant offers Japanese cuisine at its finest. TATLER TIPS Sumire also offers an extensive list of premium sake or shochu as the perfect accompaniment to your meal. If you’re planning to use the private room for a gathering or business lunch, you are advised to book in advance. • Always served fresh, the sushi and sashimi are recommended by the chefs. • The offerings at the teppanyaki counter are also worth the extra calories. • Craving for more Japanese food? The kushiyaki and tempura are simply outstanding. CORKAGE RP200,000-RP400,000/BOTTLE PRIVATE ROOMS 9 ROOMS FOR 6-10 PEOPLE PRICE RP 500,000/PERSON LUNCH 12PM-3PM DINNER 6PM-11PM VEGETARIAN…
Cantaloupe
WHY GO Cantaloupe offers what are arguably KL’s finest views of the city skyline and the nation’s most creative menu. TATLER TIPS Being a popular fine dining restaurant means that reserving a table can be quite difficult. But those who persevere and call in advance are justly rewarded. • There are no a la carte offerings, only tasting menus, which come in five-, eight- and 10-course options. Some dishes such as those with lobster, caviar and wagyu have an additional surcharge. • The Modern European menu changes every two months, but what’s constant is the element of surprise as most dishes come with innovative twists. Choice picks include lobster bisque, black olive crusted cod, lobster and beef tendon and wagyu beef with roselle glaze. PRICE RM450/PERSON YEAR ESTABLISHED 2012 OPERATION…
Erawan
WHY GO Its location in fairly nondescript surroundings has not dampened Erawan’s popularity. The restaurant is now into its seventh year and its fusion Thai cuisine continues to charm. TATLER TIPS As the restaurant is rather small with only 10 tables or so, regulars know to make reservations and order in advance. • Start with the very delectable mangosteen salad - a happy riot of prawns, cuttlefish and mangosteen drenched in a moreish tangy dressing. • What truly sets the tom yum soup apart here is the thick soup base that’s redolent of myriad herbs, spices and briny seafood. As a boon, you get to dictate the level of spice. • There are many rare unique dishes on the menu. One such gem is the fresh cockles in thick red…
Ikan Ikan
WHY GO Located in an elegant Malay-style kampong house, Ikan Ikan offers stylish al fresco dining at its best. It boasts a spectacular view of the seaside and a sunset, if you are early enough. TATLER TIPS Make sure you reserve early, as priority is given to hotel guests and you may not get a table during peak season. • Don’t leave without ordering the udang cili karipole, a divine dish of wok-fried tiger prawns with chilli paste, cashew nuts and curry leaves. Packed with robust flavours, it can easily be your favourite dish of the day. • Comprising melt-in-the-mouth beef tenderloin braised in aromatic spices, tamarind and chilli paste, the daging dengdeng Johor is another winner. • The desserts are quite splendid. Try the purple sweet potato cake with…
Lai Po Heen
WHY GO Lai Po Heen is a favourite with a well-heeled set after superb Cantonese cuisine in an equally elegant setting. TATLER TIPS Expect the stalwarts of fine Cantonese cuisine at this toprated restaurant, from abalone and live seafood to exquisite dim sum and excellent double-boiled soups. • Don’t miss the crispy fried scallops with salted egg yolk and cereal. The scallops are huge, crunchy and tender; as well as sweet and salty. • Meat lovers will enjoy the exceedingly moreish prime beef tenderloin that’s wok-fried with fragrant garlic, butter and superior soy sauce. • Finish off with the decadent durian pancakes, which will have durian lovers craving for more. Think fresh rich durian blended with whipped cream, then wrapped in fine thin crepes. PRICE RM200/PERSON YEAR ESTABLISHED 1998 OPERATION…
Marini’s on 57
WHY GO Set on the 57th floor and boasting breathtaking views, this is the quintessential restaurant with a magnificent backdrop. TATLER TIPS Marini’s on 57 offers Modern European fare with an Italian-centric theme. It also offers three set menus—a nine- and 12-course degustation, alongside an 11-course seasonal set. • Those looking to splurge will appreciate Marini’s top-ofthe-line Russian caviar selection. Each order comes accompanied by two vodka shooters. • A key highlight from the pasta selection is the pappardelle al tartufo with freshly-made flat broad pasta, beautifullyscented winter truffles and 32-month parmiggiano reggiano. Or, opt for the tagliata di Manzo—succulent tender-aged wagyu beef served with polenta, vegetable and truffles. PRICE RM500/PERSON YEAR ESTABLISHED 2012 OPERATION HOURS DAILY 7PM-11PM PRIVATE ROOMS YES VALET NO PORK-FREE…
Shang Palace
WHY GO A favourite of Chinese food aficionados, Shang Palace has staked its reputation as as one of the city’s top restaurants. TATLER TIPS Dishing out both traditional cuisine and intriguing fusion dishes, coupled with great service and a location that cannot be beat, it is no wonder this restaurant is still at the pinnacle. • Try the restaurant’s signature meat dishes at one go with the Shang Palace barbecue combination platter, consisting of barbecued roasted crispy duck, barbecued chicken with glazed honey and Pu Er tea-smoked chicken. • Red meat lovers should check out the slow-braised beef short ribs with garlic and Chinese herb sauce, which comes with a subtle herbal grassiness and is fork-tender. • An unusual but delightful choice is the stewed bamboo fish with beancurd and…
Villa Danieli
WHY GO Without a doubt, Villa Danieli has regained the vigour with which it burst forth almost two decades ago. TATLER TIPS There is still nowhere like it in Kuala Lumpur for Continental dining that is both elegant and friendly. The menu offers a wide array of choices that is grounded in Italian tradition but with the occasional opportunity for experiment. • Sticking with the mainstream, the signature mushroom risotto is irresistible. Creamy and substantial, the delightfully unobtrusive parmesan and liberal dose of truffle oil raise the risotto to its rightful place. • The glazed lamb ribs are sumptuous in their tenderness and the richness of the accompanying cola barbecue sauce. • For simpler fare, try the spaghetti aglio olio, which is not too heavy on the chilli or parsley,…
Antonio's
WHY GO Definitely worth the drive from Manila, Antonio’s is the perfect escape from the metropolis, voted as one of the top restaurants in Asia. Give it a try and you’ll realize why. TATLER TIPS Book a table al fresco to enjoy your dining experience to the fullest. Be sure to try one of their cocktails or fresh juices, available by the carafe (or half carafe). • Start off with the black battered shrimps on peach melocoton with kaffir allioli— a nouvelle twist to the typical tempura. • Chef Antonio Escalante has mastered the pan-fried Visayas sole, a simple comfort dish made special by a rich meunière sauce and herbed cloutes. • Finish off with the dark chocolate soufflé with cardamom crème Anglaise. Nothing like a proper soufflé with the…
HOW WE DO IT
To ensure that our experience of each restaurant was as close to that of a regular diner, each venue was reviewed anonymously during the compilation of this guide. The final ratings (based on food, wine, settings and service) are results of the reviewers’ reports, plus the general recommendations of our expert editorial panel. WHY GO Highlights on why the restaurant is a must-visit destination. TATLER TIPS We offer additional insider information about the restaurant and how you can maximise your dining experience. TYPE OF CUISINE/ SIGNATURE DISHES Each restaurant has specified the type of cuisine it serves and most have nominated a few specialities of the house. These dishes are normally served daily, although their availability may be subject to periodic menu changes and seasonal variations. PRICES The price listed…

Bacchanalia
WHY GO You might have your doubts when you see the crazy mishmash of styles within the restaurant setting and space; but the creative, well-conceived food and attentive service will win you over. TATLER TIPS The dishes on the menu are designed to be shared, and they come in various portion sizes. • The cauliflower gratin is anything but simple. Deep-fried, crispy, deliciously seasoned, battered cauliflower florets are dropped into a billowy bowl of white truffle and cheese foam and gremolata. • The restaurant’s different vegetable salad features roasted and pickled Cameron Highland greens and seasonal root vegetables, beautifully plated with braised banana hearts. $60-$120/PERSON 5+ 2 $50/BOTTLE LUNCH FRI 12PM-3PM DINNER MON-THU 6PM-12AM, FRI-SAT 6PM-2AM…

Corner House
WHY GO Incredibly personalised menu by Chef Jason Tan. Every detail of the meal is very well thought out and it makes customers feel like their experience is of utmost importance. TATLER TIPS Trust the chef and go with the discovery menu – you will not be disappointed. • The oyster omelette is fragrant and fresh, and this is topped with coriander and caviar to give this “hawker” dish a luxury makeover. • Cooked to perfection is his re-imagination of beef noodles -the waygu beef with pasta, light broth and sesame. • The lobster bisque is very creamy, but it’s not too thick and heavy on the palate. • For desserts, the durian bread and butter pudding is a knockout. $60-$180/PERSON 5+ 1 $70/BOTTLE LUNCH TUE-SAT 12PM-3PM, SUN 11.30AM-3PM DINNER…
JAAN
WHY GO Undoubtedly one of the finest restaurants in Singapore, a visit to this fine dining establishment promises so much more than a fantastic meal, with impeccable service and inventive dishes that are almost a work of art. TATLER TIPS Make sure to book early and ask for a table by the window as this restaurant, housed on the 70th floor, boasts some of the best views of the Singapore skyline. • Dishes like the creamy organic hens egg, the succulent crayfish tail and the house signature dish of each season’s finest vegetable picks in the farmers harvest ooze taste and pure freshness. • From the presentation of the bird to the intense flavour, heady aroma and sweet, moist taste of the pigeon, the forest pigeon won’t be forgotten in…
Les Amis
WHY GO The Grande Dame of French fine dining in Singapore, Les Amis continues its impressive run of 21 years with an impeccable menu. TATLER TIPS For a more intimate experience, book the private room in the basement, which seats up to six people and offers a view of the chefs in the kitchen. • The amuse bouche of the egg mollet, sandwiched between crunchy melba toast topped with caviar, is sublime. • Its signature langoustine ravioli sits on a savoury, buttery foam, with a piece of shellfish encased within the ravioli. • The oven-roasted challan duck breast is served rare, with a side of tellechery pepper sauce and black peppers. • The chocolate Mille-feuille has a mint and coffee aftertaste. $80-$220/PERSON BY REQUEST 4 $80/BOTTLE LUNCH MON-SUN 12PM-2PM (LAST…
Odette
WHY GO There’s been great anticipation for this, Chef Royer's new venture, which he opens with the restaurant group that’s also behind the acclaimed The White Rabbit and The Black Swan. TATLER TIPS There’s no a la carte menu and diners get a choice of a six- or eight-course degustation menu. However, you can replace individual dishes from one menu to the other. • Diners will find some dishes from his previous restaurant making an appearance again here, such as the mushroom tea amuse bouche, and the dramatic 55-minute egg dish. • The hay-roasted Plounéour-Menez pigeon is first presented to the table in a huge skillet with the pigeon nestling in a bed of hay. • The miso adour trout, sourced from France, is served on top of miso-glazed charcoal-grilled…
Rang Mahal
WHY GO For an Indian feast that never disappoints, Rang Mahal is where it happens. TATLER TIPS The wine menu includes a small selection of single malts, which make for excellent pairings with Indian food, as do the chilled dessert wines. • Spiced gobhi soup, a true comfort food, is an elevated version of the simple cauliflower soup. • The lamb chop is exquisite—succulent, tender and beautifully marinated, without a gamey tang. • The samarkand prawns in a tangy, spicy marinade have a firm bite, which contrasts with the creamy crabmeat stuffing. • The kulfis are not too cloyingly sweet, and while the fig ice cream is delicious, the espresso took the cake. $60-$80/PERSON 20+ 1 $50-$100/BOTTLE LUNCH 12PM-2.30PM DINNER 6.30PM-10.30PM…
Tóng Lè Private Dining
WHY GO Go to enjoy an elegant care-free restaurant experience at Tóng Lè (‘happiness together’) Private Dining. TATLER TIPS Appreciate Marina Bay and city views during lunch, as the landmarks are easily distinguishable during daytime. Over dinner, a romantic atmosphere is provided. • Poached clam in hot and sour consommé is presented as slim uncooked ribbons, with the amber-hued consommé containing hints of carrot and vinegar. • Salt-grilled kagoshima beef, tender and full of flavour, accompanied by porcini mushroom, results in a salty, earthy, rich dish that is extremely satisfying. • The creamy yam ice cream in a crisp wonton (dumpling) provides a visually-pleasing textural contrast in its vivid purple and gold arrangement. $80-$120/PERSON BY REQUEST 11 $50-$100/BOTTLE LUNCH MON-SAT 11.30AM-3PM DINNER MON-SAT 6PM-11PM…
Amber
WHY GO Amber remains a restaurant that continues to impress and surprise with a bevy of culinary tricks up its sleeve. TATLER TIPS Amber has one of the best vegetarian selections in town, with separate à la carte and degustation menus. • Langoustine features the shellfish tails seared a la plancha, served with a cellophane-thin piece of crisp chicken skin. • The colvert duck main comes in two servings: first, grilled and smoked with pine needles, then in a small wild mushroom pie with a salmi. • The fruit in the raspberry dessert comes from Provence and speaks of a hot summer’s day, with the lemon verbena ice cream and Greek yoghurt matching extremely well. HK$2,100/PERSON 10+ 2 ROOMS FOR 6-16 PERSONS HK$550 LUNCH MON TO SUN, 12:00 NOON-2:30 PM…
Caprice
WHY GO For a special occasion, there are few restaurants as impressive as the Four Seasons’ flagship French restaurant. TATLER TIPS Make sure to save room for a cheese course, as Caprice’s affinity for fine fromage is top of the class. • The Gillardeau oysters in sea water jelly is becoming a Caprice classic, the briny bivalves complemented by an umami-packed topping in the form of a shellfish dressing. • The Brittany blue lobster tart combines the shellfish with layers of refreshing watermelon, green apple and avocado—to refreshing results. • The La Framboise Reconstituée, comprises multiple interpretations of raspberry. HK$2,200/PERSON 5+ 1 ROOM FOR 1-12 PERSONS HK$400-$1,500 LUNCH MON TO SUN, 12:00 NOON-2:30 PM DINNER MON TO SUN, 6:30 PM-10:30 PM…
The Continental
WHY GO For food that’s consistently satisfying, served in a beautiful David Collins Studio-designed space, this is just the ticket. TATLER TIPS Sunday is the only time when you can enjoy The Continental’s renowned roast beef with all the trimmings. • The griddled scallops with chestnut puree, shiso and lemon combines ingredients rarely seen on the same plate—to delicious results. • The conchiglioni with shortribs and gremolata is buttery and indulgent, the meat cooked to tender strands. • The brasserie classic salad Niçoise can be ordered as a starter or main; it features ripe, sweet tomatoes as a base and a sharp, tangy vinaigrette. HK$550/PERSON 5+ HK$500 LUNCH MON TO FRI, 12:00 NOON-2:30 PM; SAT TO SUN, 10:00 AM-2:30 PM DINNER MON TO SUN, 6:00 PM-10:30 PM…
Felix
WHY GO Artistic presentation and quality ingredients meet unique flavour combinations high in the sky at Felix. TATLER TIPS The early-bird dinner offers good value; it must be enjoyed between 6:00pm and 8:00pm, with last orders at 7:00pm. • The striking appetiser "Breakfast" arrives resembling a breakfast cereal of crisp fried potato rounds atop a smooth, rich duck liver, with warm cream of potato soup. • The A5 beef tenderloin is tender, with light marbling and a meaty, buttery texture. • The “Othello” slow-cooked sea bass features firm fillets cocooning a black shrimp mousse. HK$1,100/PERSON BELOW 5 1 ROOM FOR 2-15 PERSONS HK$500-$1,000 DINNER MON TO SUN, 5:30 PM-1:30 AM…
Kanizen
WHY GO Crab aficionados shouldn’t miss out on this authentic Japanese culinary experience, with Tokyo-level service. TATLER TIPS The sumptuous three-crabs mixed set feeds four, while for couples, the taraba crab set or the uni and crab set should suffice. • The grilled taraba crab legs are a fantastic way to impart a subtle smokiness to the briny flesh of the crustacean. • The crisp, fluffy matsuba crab claw and taraba crab leg tempura can be dipped in tsuyu with grated daikon or sprinkled with powdered green tea salt. • Save room for the heavenly zosui (rice porridge), made with unctuous crab tomalley HK$1,500/PERSON BELOW 5 3 ROOMS FOR 6-10 PERSONS HK$200 LUNCH MON TO SUN, 12:00 NOON-2:30 PM DINNER MON TO SUN, 6:00 PM-10:00 PM…
The Ocean
WHY GO With its panoramic view of Repulse Bay and interiors that mimic the seas, this sustainable seafood restaurant is a breath of fresh air. TATLER TIPS The Ocean also has a fantastic sushi bar located in the back of the restaurant, which serves up classic nigiri and sashimi. • The yellowfin tuna tartare is impeccably presented, with curled cucumber ribbons and delicate microherbs. • Slow-cooked octopus with carrot gnocchi, capers and chimichurri sauce has appealing layers of flavour and contrasting textures. • The lemon textures with mango and meringue comes served in a fresh lemon; the sorbet is on the right side of tart. HK$ 1,000/PERSON 5+ 3 ROOMS FOR 6-8 PERSONS HK$500 LUNCH WED TO SUN, 12:30 PM-2:30 PM; DINNER WED TO SUN, 6:30 PM-10:00 PM…
Ta Vie
WHY GO This highly accomplished restaurant shows off chef Hideaki Sato’s affinity for fusing Japanese and French ingredients with extreme flair and creativity. TATLER TIPS Instead of wine or sake, try the special cold-brewed teas, which are packaged and served just like fine wines. • Fresh uni and risoni alla carbonara is a perfect marriage of sea urchin and creamy pasta. • Lung Guang chicken from a local farm is crafted into the most exquisite consommé, with delicate chicken wontons that have the silkiest wrappers. • A dessert of Japanese golden peach is matched with a fragrant osmanthus flower sabayon sauce. HK$1,880/PERSON BELOW 5 2 ROOMS FOR 4-12 PERSONS HK$500-HK$1,000 MON TO SUN 6:00 PM-9:30 PM…
Yee Tung Heen
WHY GO Exceptional food is made with the utmost respect for classic Cantonese techniques. TATLER TIPS Tea lovers will delight in the menu of speciality brews. • The braised beef with sesame and onion in beef jus is an impressive deboned rib, slow-cooked until chopstick-tender in a gloriously dark, glossy soy-based sauce. • The pan-fried chicken with matsutake and abalone sauce features chicken seared to a beautiful golden-brown. • The whole Boston lobster in two flavours offers the decadent juxtaposition of plump claws steamed with aromatic huadiao rice wine and light, tender and juicy pieces of stir-fried lobster. HK$600/PERSON 10+ 5 ROOMS FOR 12-120 PERSONS HK$350 LUNCH MON TO SAT, 12:00 NOON-2:30 PM; SUN, 10:30 AM-3:00 PM DINNER MON TO SUN, 6:00 PM-10:30 PM…
Jade Dragon
WHY GO For regional Chinese food with a streak of contemporary creativity, this stunning restaurant remains a favourite. TATLER TIPS Jade Dragon’s premium tea selection is top-class and each variety can be decoded by the restaurant’s seasoned experts. • The prime-cut Iberico barbecue pork collar has a wonderful aroma from the lychee wood used to fire up the oven and features nicely charred edges. • With its delicate flavours and aromas, the steamed garoupa fillet on steamed egg white custard with aged Chinese hua diao wine is a masterclass in simplicity. • Sichuan tan tan noodles have the requisite levels of hotand-numbing spiciness, and a complex flavour profile. MOP800/PERSON 10+ 8 ROOMS FOR 6-12 PERSONS MOP400 LUNCH MON TO SUN, 11:00 AM-3:00 PM DINNER MON TO SUN, 6:00 PM-11:00 PM…
Robuchon au Dôme
WHY GO Joël Robuchon’s Macau flagship boasts impeccable service, fine wine offerings and deftly executed French cuisine. TATLER TIPS Some appetisers can be arranged for sharing, so do enquire with the helpful staff. • Le Crabe, a marriage of fresh crabmeat with ripe tomatoes in thin layers, is a Robuchon classic that has stayed with his restaurants for more than 30 years. • A very French take on gyoza is Le Cèpes de Bourgogne, featuring cèpe mushroom ravioli with crisp squid-ink biscuit bottoms and a vegetable foam. • Le Homard du Maine comes with fragrant black truffles, asparagus and chestnuts. MOP2,500/PERSON BELOW 5 3 ROOMS FOR 4-8 PERSONS MOP400 LUNCH MON TO SUN, 12:00 NOON-2:30 PM DINNER MON TO SUN, 6:30 PM-10:30 PM…
Amber
WHY GO Amber is an adventurous culinary journey told through three distinctive concepts - the pastry boutique, the library and the sky lounge. TATLER TIPS Visit Amber during lunch hours to enjoy its exquisite dishes. Follow it up with desserts and drinks at the sky lounge, which you can enjoy while watching the sunset. • Kickstart the night and enjoy the Damsel in Distress with a glass of refreshing Flaming Lamborghini. • Signature dishes to try are the 13 hours pork belly and the dark chocolate martini. • The pan-seared Tasmanian salmon is paired with a refreshing pop rock martini. CORKAGE RP200,000-RP500,000/ BOTTLE PRIVATE ROOMS NO PRICE RP200,000-400,000/PERSON OPENING HOURS SUN-THU 7PM-11PM FRI-SAT 7PM-2AM VEGETARIAN DISHES BELOW 5…
BAM! Tapas-Sake Bar
WHY GO Pairing Spanish-influenced food and sake is a one-of-a-kind experience that is really worth a try, and BAM! Tapas-Sake Bar is the right destination for it. TATLER TIPS Day or night, BAM! Tapas-Sake Bar is never out of fashion. Its design, which is inspired by origami shapes, is the essence of chic. Since the house is new and has been the talk of the town amongst foodies, booking in advance is recommended. • Do try the seafood paella, which is one of the restaurant's signature specialties. • Another recommendation is the Spanish prawn “Carabinero” with rosemary and lime. • The suckling pig served with paprika and violet mustard is heaven on the palate, especially for pork lovers. CORKAGE RP250,000/BOTTLE PRIVATE ROOMS NO PRICE RP600,000-1M/PERSON LUNCH 11AM-3PM DINNER 6PM-11PM VEGETARIAN…
Chandara
WHY GO Should you want some of the finest Thai cuisine in the city, Chandara won't disappoint. With authentic artefacts on display, this lavish and elegant restaurant takes diners on an extraordinary journey to Thailand. Created by the best Thai chefs, the food and service are impeccable. TATLER TIPS For business lunches or dinners, Chandara should be at the top of your destination list. And with whatever you order, the Thai iced tea will be the perfect accompaniment. As the place is normally full on a daily basis, booking in advance is important. • The spicy tom yum goong is rich and hearty, perfect to warm up your stomach for more dishes to come. • Fish lovers will adore the pla krapong pao. • If you want more seafood, you…
Lyon
WHY GO A lavish French restaurant inside a five-star hotel, Lyon offers a fabulous range of classic dishes from France. When it comes to design and décor, Lyon is classy and impressive, especially with its chequered floor, cane-back chairs, round tables and a subtle colour scheme of ivory and wood tones. TATLER TIPS Apart from its appetising dishes, Lyon also offers an extensive selection of wines. If you feel like trying any of the French vintages with delectable food, Lyon is the restaurant to visit. • The French onion soup with aged comté cheese is an excellent choice to start the meal. • We suggest trying the Nebraska farm premium black angus steak au poivre. • For the meats, the Nebraska farm premium black angus 'Tartare De Boeuf' is another…
Rosso
WHY GO Providing a cosy and homely atmosphere, Rosso consistently offers the finest Southern Italian specialties cooked by the one and only Chef Paolo Gionfriddo. Its Art Deco setting with a high painted ceiling makes the restaurant even more charming. TATLER TIPS Reservation in advance is needed since the restaurant is always fully booked. Also, try their handmade pastas and pizzas—they are very moreish. • Begin with a light and flavourful starter of beef carpaccio with wild mushroom, rocket leaf and truffle cream. • Follow it up with the equally flavoursome tonno, herbcrusted tuna with mint pesto and vegetable caponata. • When it comes to the main dishes, the filetto e guancia, which is Australian beef tenderloin with beef cheek and celeriac, is a stellar choice. CORKAGE RP300,000/BOTTLE PRIVATE ROOMS…
Shang Palace
WHY GO Shang Palace is the perfect restaurant for those looking for the best Cantonese cuisine and Chinese provincial specialties. Shang Palace also pays attention to details when it comes to plating of dishes, thanks to Chef Christopher Chai. TATLER TIPS After your main course, try the sweetened lily bulb and white fungus with lotus seeds. This dessert is not to be missed. • Something to warm the stomach, a must-try is the four treasure soup. • Another recommendation is the baked scallops with homemade beancurd. • If you can't get enough of the restaurant's offerings, you should also another specialty, the lohan cai money bag. CORKAGE RP 300,000-500,000/BOTTLE PRIVATE ROOMS 6 ROOMS FOR 6-50 PEOPLE PRICE RP240,000/PERSON LUNCH 11:30AM-2:30PM DINNER 6PM-10:30PM VEGETARIAN DISHES 5+…
Taste Paradise
WHY GO Located in the fashionable Plaza Indonesia, Taste Paradise serves exquisite Chinese cuisine with a modern twist. It also brings to the city the grandeur of Chinese dining with its elegant decor that is not stiff but comforting. TATLER TIPS The perfect beverage will give your dish that extra element. If you’re not quite sure about your choices, ask the staff and they will be more than willing to give recommendations. As Taste Paradise is always full house, reservations are necessary, especially for the private rooms. • Classic superior shark's fin in supreme broth is accompanied by crispy spring rolls and served in a Japanese stone pot. • Not to be missed is the baked fillet of cod with chef’s miso. • Pan-seared kurobuta served with garlic sauce is…
Cilantro
WHY GO Cilantro holds its own despite newer flashier competition, thanks to Chef Takashi’s exquisite pitch-perfect creations. TATLER TIPS Cilantro’s a la carte menu sees minimal changes over the years for good reasons—both chef and his diners know that they are on to a good thing. For the occasional dose of novelty, opt for the equally exceptional seasonal menus and speciality main courses that change weekly. • Cilantro’s signatures are tried and tested, and sure crowdpleasers. Try the cold angel hair with sea urchin and sweet prawn and the baked abalone with moreish crispy seaweed. • The grilled Blackmore wagyu and lobster etuvee are obvious favourites. Other sound bets—the French lamb rack that’s cooked until pink and tender, and the Japanese sole that’s gorgeously scented with butter. PRICE RM400/PERSON YEAR…
Ferdinand’s at Sutera Harbour
WHY GO With lovely views, a suitably intimate setting and quality Italian cuisine, Ferdinand’s continues to rank among the best restaurants in Kota Kinabalu. TATLER TIPS The menu may be relatively compact, but there’s no shortage of requisite Italian classics at Ferdinand’s. • You can’t go wrong with the signature flambé lobster bisque with fresh succulent lobster and a delicate, beautifully-scented soup. • Meat dishes shine at Ferdinand’s. Recommendations include the black sesame crusted and honey glazed lamb loin; and the melt-in-the-mouth Black Angus beef tenderloin paired with red wine truffle sauce. • End on a delightful note with the warm chocolate pudding made with Valrhona Araguani 72% dark chocolate. PRICE RM300/PERSON YEAR ESTABLISHED 1998 OPERATION HOURS DAILY 6PM-11PM PRIVATE ROOMS NO VALET YES PORK-FREE…
Kebaya
WHY GO In a town renowned for its top-flight street food, Kebaya fills the gap with a refined brand of Peranakan cuisine served in a beautifully appointed setting. TATLER TIPS Peranakan cuisine gets a lovely upmarket twist with a subtle sprinkling of fusion influences. The menu is structured such that dishes are to be shared, so bring more friends to sample them all. • The pork man tou starter gets our two thumbs-up—tender soy sauce pork cooked sous-vide and served with tangy pickled vegetables in homemade mini steamed buns. • Order the grilled snapper, which comes slathered in a delicate spice paste then grilled in banana leaf till fragrant. • Two other winning choices: the prawn geng, with plump prawns in a rich turmeric and lemongrass curry; and the organic…
Maison Francaise
WHY GO Located in a sprawling restored black and white bungalow, Maison Francaise is classy, charming and suited for romantic dinners as well as corporate affairs. TATLER TIPS Its understated décor and cosy ambience resemble a home more than a restaurant. But make no mistake, the service and cuisine are fine dining at its elegant best. • Start with the plump pan-seared scallops paired with light wasabi cream, a great way to wake up your tastebuds. • The duck confit is sheer delight. Tender to the bone with the requisite crispiness at the skin, it is gorgeously paired with a tangy fig sauce and lightly scented with kaffir leaf. Another winning combination. • Paired with pistachio ice cream, the chocolate volcano is a real treat that does not veer into…
Marble 8
WHY GO It’s a sophisticated mancave with plush leather seats, a finely stocked cellar and meat—lots of it. This is easily one of the best steakhouses in KL, if not the flashiest and priciest. TATLER TIPS Meat is clearly the raison d’être at Marble 8. The restaurant serves only Wagyu and Black Angus beef from Australian breeders Stanbroke, all dry- or wet-aged inhouse to bring out the full flavour of the meat. • Marble 8 offers some hard-to-find cuts such as wagyu tenderloin on the bone. The meat may be lean but the flavours are rich and robust on the palate, and the texture is tender with sufficient bite. • We highly recommend the Monte Verde black ink pasta that is cooked till al dente, then tossed in a little…
Strato
WHY GO This may be the more casual option at Troika Sky Dining, but it is still sky dining on the edge of KLCC park, with glorious views of the city. TATLER TIPS At first glance, Strato offers the usual stable of Italian dishes. Fortunately, they are executed with finesse. Remember that you are not only paying for quality food, but also for a convivial atmosphere and an exclusive location. • There are several pizzas on offer at Strato and they stay true to the restaurant’s Italian roots with their traditional Naples style. One winning combination is the beef Italian sausage and roasted red peppers with fresh basil. • Always trust the chef’s recommendations at Strato. The potato gnocchi with succulent beef porcini ragu and gremolata is one such dish…
Zipangu
WHY GO Zipangu scores high on just about every count—elegant understated décor, impressive wine and sake cellar, excellent service bar and above all, exquisite Japanese cuisine. TATLER TIPS The kitchen turns out an extensive menu that leaves diners spoilt for choice. • Veer off the beaten path with the maguro tarutaru with raw tuna topping an avocado base. Or try the dragon roll, which comes highly recommended and justly so. • The house speciality Boston lobster teppanyaki shiro miso cheese will not disappoint. Fresh cubes of lobster are grilled with a sweet sauce that complements the briny flavour of the crustacean perfectly. • The richly flavoured and uber tender Wagyu komiyaki that’s cooked in a moreish gravy will be a hit with meat lovers. PRICE RM300/PERSON YEAR ESTABLISHED 1985 OPERATION…
Blackbird
WHY GO Chef Colin MacKay’s newest crowning glory at the old Nielson Tower is an elegant solution for high profile meetings, intimate gatherings, and an ultimate culinary experience in a gorgeous location for out of town guests. TATLER TIPS Reservations are a must. Allot at least two days ahead for scheduling to get your desired table. • Their single-malt whisky selection is impressive, with handpicked selections from the chef himself. • For eclectic yet comforting cuisine, we recommend beginning your meal with the prawn scotch eggs with betel leaves, with coconut sambal and the pickled beetroot and goat cheese lentils. For a light meal, get the branzino fillet with roast fennel, and for a heavier experience the succulent Brandt U.S. Family Reserve rib-eye. PHP 1,500-1,999/PERSON PRIVATE ROOM PHP 500- PHP…