Miss the sensory experience of fine dining in Kyoto or Osaka? We hear you! 

If you love Japanese food, we highly recommend Keyaki, where you can enjoy freshly sourced, authentically prepared, and immaculately presented sashimi (raw fish), teppanyaki (food cooked on an iron griddle), sukiyaki (sliced meat quick fried with veggies and sauce), and more!

Diners with a keen eye will also appreciate Keyaki’s aesthetic appeal. Located on Pan Pacific Singapore’s fourth level, Keyaki is surrounded by a beautifully sculpted Japanese garden with a koi pond. Its main restaurant offers an exclusive setting with private dining rooms, while its Japanese-style traditional Garden Pavilion, with shoji (translucent paper) screens and diffused lighting, provides an elegant and tranquil setting for special occasions.

Curious about who’s running the show at Keyaki? Enter Executive Chef Shinichi Nakatake, who discovered his true calling at the age of 18, and moved from Yokohama to Kyoto to be schooled in traditional Japanese cooking. Thereafter, he made the long journey to Monaco to train at the Michelin-starred Joël Robuchon restaurant. Today, Chef Nakatake continues to embrace the learning opportunities that come his way. “It is very important to be passionate about what you do. If you have the skills but no passion, it will be very hard to go far in this line of work,” he says.

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Wish to savour Asian and fusion fare in a cool and contemporary setting? Lime is where you need to be.

A modern buffet restaurant with a vibrant atmosphere, Lime is the place to indulge in casual conversation while tucking into local, Southeast Asian, and international culinary delights.

Holding court at Lime are three open kitchens, which set the stage for a fascinating display of culinary prowess by our in-house chefs. Diners with smaller appetites can also opt out of the buffet, and instead, have a satisfying meal from Lime's a la carte menu. Those looking for a delicious meatless alternative will certainly be pleased with Lime's creative plant-based a la carte offerings!

First-timers should go for “The Best of Lime” buffet—this sumptuous spread features Japanese delights (Salted Egg Lava Tempura Seafood Hand Roll), local favourites (Singapore Chilli Crab with Fried Man Tou), and succulent meats (Caramelised Mini Angus Beef Sirloin). If you head there on a Friday or Saturday, the selection is jazzed up with hawker specialities from the famed Hong Lim Food Centre—think Heng Kee Curry Chicken Bee Hoon Mee, traditional-style Morning Bak Kut Teh, and the Michelin Bib Gourmand 2018 recipient Tai Wah Pork Noodles!

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Treat your tastebuds to culinary masterpieces fashioned by Singapore’s top Cantonese chefs at Hai Tien Lo. This award-winning restaurant offers classic Cantonese dishes created from age-old recipes, as well as an inventive “new Cantonese” menu.

Running the kitchen is Executive Chef Ben Zeng, who brings with him over 25 years of culinary expertise. Prior to Hai Tien Lo, he honed his craft while working in celebrated Cantonese restaurants, including the famed Hakkasan Miami in America.

Taking inspiration from his travels and extensive kitchen experience, Chef Zeng’s cooking philosophy involves using the freshest seasonal produce of exceptional quality, and elevating classic Cantonese flavours with contemporary twists.

Together with his team, Chef Zeng has pushed Hai Tien Lo to greater heights, with continual efforts to improve on each dish’s flavour and presentation. His wish is to make Cantonese cuisine more accessible for younger diners, and to cement Hai Tien Lo’s position as one of the finest Chinese restaurants in the country.

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Looking for a buffet restaurant to satiate your local cravings, including the must-have chilli crab? Your dining needs will be fully met at the newly refurbished Ginger, situated in the historic Kampong Glam district. 

We should mention that it’s all thanks to Australian interior designer Emma Maxwell—who prides herself on creating spaces that tell stories—that Ginger is now a bona fide Instagrammable spot. If you’re whipping out your camera here, be sure to focus on the details, such as the specially commissioned wallpaper featuring local flora. 

And let’s not forget the food department, capably helmed by Executive Chef Vincent Aw. A point of interest: Chef Aw is a modern European cuisine specialist, but he grew up visiting local wet markets and being rooted in our local flavours. This unique perspective frees him to put a fresh spin on Ginger’s offerings, by playing with less conventional ingredients and preparation methods. 

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If you are a fan of mala (fiery) flavours, you need to make a date with fine dining establishment Si Chuan Dou Hua!

A pioneer of Sichuan cuisine in Singapore, Si Chuan Dou Hua Restaurant is recognised locally for the quality and authenticity of its Sichuan and Cantonese cuisines.

At Si Chuan Dou Hua, you can look forward to mouth-watering delicacies such as roast suckling pig, nutritious double-boiled soups, and exquisite handcrafted dim sum—all expertly prepared by master chefs.

By the way, having a cup of tea at Si Chuan Dou Hua is no ordinary affair either! Instead, you’ll be served by skilled Tea Masters who combine martial arts, dance, and showmanship in the traditional art of tea pouring. It’s a performance worthy of your applause!

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Have you heard of “gastro-tainment?” If you love watching cooking shows, you’ll enjoy dining at Edge, an international buffet restaurant where the art and flair of food preparation is fully on display via seven “live” open kitchens—think of it as the theatre of dining!

Yet, it’s not a particular technique that makes the food at Edge stand out. Instead, it’s the dedication to sourcing for quality ingredients, which require minimal intervention to bring out the most divine flavours. 

“My mother never followed recipes. She always followed nature, and cooked with what the seasons have to offer,” says Chef Howard Leong, Edge’s executive chef or “Chef de Cuisine” about his biggest culinary inspiration. “A lot of the dishes you see [at Edge] are created from the memories I have of my mum’s cooking.”

An Edge buffet is for you if you’re a meat or seafood lover, or if you want a diverse spread that covers the authentic tastes of Singapore, the region, and the Pacific Rim. Go on, live life at the Edge and pamper your senses!

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Enjoy a rejuvenated space that features a nature-inspired palette, coupled with plenty of natural light, and views of the iconic Marina Bay at Peach Bossoms.

What fans have been eagerly anticipating is the artistry of Chef Edward Chong, who was named Asian Cuisine Chef of the Year at the World Gourmet Awards 2019. Chef Chong helms the kitchen at Peach Blossoms, and he is well known for his attention to food plating. Look out for his signature dishes like the Deep-fried Cigar Rolls filled with Black Truffle, the Foie Gras and Prawn, as well as the delectable Four Combination Platter that comprises seafood fritters, chawanmushi (egg custard dish), sliced Peking duck, and puff pastry.

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