Kuriya Dining #01-127 Great World | Tel: 6736–0888 | Email: dining@kuriya.com.sg

Kuriya Dining
#01-127 Great World | Tel: 6736–0888 | Email: dining@kuriya.com.sg

Kuriya, which means “aristocratic kitchen” in Japanese, blends traditional and modern cooking styles using fresh ingredients air-flown regularly from Osaka. The diverse menu offers everything from sashimi and sushi platters to teishoku set meals and omakase to satiate the hungry businessman or woman. To satisfy your sushi and sashimi cravings, we recommend Set Lunches like the Sashimi Gozen ($56.80), Chirashi Sushi Gozen ($58.80) and Tokusen Sushi & Sashimi Gozen ($78.80)

Imperial Treasure Cantonese Cuisine #02-112 Great World | Tel: 6732-2232 | Email: cc_gwc@imperialtreasure.com

Imperial Treasure Cantonese Cuisine
#02-112 Great World | Tel: 6732-2232 | Email: cc_gwc@imperialtreasure.com

This award-winning Peking duck specialist serves up a vast array of contemporary Cantonese delicacies com- plemented with superb service and beautiful interiors. The Great World outlet is the only branch with an appointed private Tasting Room for groups keen to sample the Tasting Set starting from $128++ per person (by appointment only). The six-course menu features beautifully-plated dishes like the New Zealand Organic Soft Boiled Egg with Caviar, Braised Whole Hokkaido Sea Cucumber Stuffed with Minced Pork, and Pan- fried Iberico Pork with Black Pepper.

The Edge Singapore readers get to enjoy 15% off the Tasting Room Set Menu when they quote “TheEdgeExclusive” in their reservation, valid from July 26–Sept 30.

The Oyster Bank

The Oyster Bank
#01-111 Great World | Tel: 6235–5797 | theoysterbank.sg

The doorway to an eclectic haven of Japanese and West- ern eats, The Oyster Bank has opened its second outlet at Great World, offering a refined yet casual hangout for diners. While the small plates like the Ikura Burrata, Negitoro Ikura and Baked Camembert are hot favourites, the heartier donburis like Bara Chirashi Don and Spicy Salmon Don are perfect as the main course. Finish off your meal with signature shaken cocktails such as Antidote No 5 and The Garden of Eden. As the name suggests, fresh oysters are plump for the shucking and cost only $2 when you order them during happy hour from 5–8pm, while tipple starts from $12 a glass.

dbBistro & Oyster Bar

dbBistro & Oyster Bar
B1-48 The Shoppes at Marina Bay Sands | Tel: 6688–8525 | marinabaysands.com

One of our favourite in-mall rendezvous points for casual French dining is db Bistro & Oyster Bar at The Shoppes at Marina Bay Sands. The eatery, by Chef Daniel Boulud, offers an express two- or three-course lunch menus (from $46++) of modern contemporary classics like Steak Haché and Daniel Boulud’s Pain Bagnat, a house-cured tuna sandwich stacked with olives, avocado, egg, and greens. For something richer on the palate with sommelier recommendations for French wines, try the Bouchon menu two- or three-course meals (from $55++) featuring Pâté en Croûte, Rigatoni Bolognese, and artisanal cheeses to end off. For the sweet-toothed, round up the meal with decadent French desserts such as the Straw- berry-Rhubarb “Shortcake” accompanied with rosè wine sorbet, or the decadent Molten Chocolate Cake with sea salt caramel, and cookies & cream ice cream.

Mott 32

Mott 32
B1-42-44 The Shoppes at Marina Bay Sands | Tel: 6688–9922 | marinabaysands.com

If your clients have more of an Asian palate, book a table at Mott 32, a multi-award-winning restaurant from Hong Kong which opened at Marina Bay Sands last January. Set in a beautiful space marked by an abundance of greenery paired with porcelain botanical patterns, diners can enjoy an array of Chinese signature dishes such as Apple-Wood Roasted Peking Duck, Barbecue Pluma Iberico Pork Glazed with Yellow Mountain Honey, Iberico Pork with Soft Quail Egg and Black Truffle Siu Mai, and Crispy Triple Cooked Wagyu Beef Short Rib. Three-course lunch sets start from $42 for two.

The highlight of Mott 32 is also its centrepiece bar which serves cocktails inspired by Asian ingredients and culture such as the signature Hanami and Hong Kong Iced Tea, as well as Singapore-exclusive Harbour Dawn with notes of coconut and pandan.

Spago by Wolfgang Puck

Spago by Wolfgang Puck
Level 57 Sands SkyPark, Hotel Tower 2 | Tel: 6688–9955 | marinabaysands.com

Located at the iconic Sands SkyPark with a spectacular view of Marina Bay Sands Hotel’s infinity pool, Spago offers a seasonal menu of Californian eats, including modern Asian-inspired creations led by executive chef Greg Bess. The rooftop restaurant has recently expanded its three-course Prix Fixe lunch menu ($59++ per pax) to offer diners a wider repertoire of its famed cuisine, which includes Roman cassoulet of “Trippa ala Romana”, a time-honoured recipe of tangy tomato braised tripe, burrata, mint and fragrant grilled baguette; tender Honey Miso Broiled Black Cod (add $22++); as well as the juicy grilled Iberico Pork Chop (add $25++).

JAAN by Kirk Westaway

JAAN by Kirk Westaway
Level 70 Swissôtel The Stamford in Singapore | Tel: 6837–3322 | Email: jaan.bookings@swissotel.com

Save this place for your VVIP clients. Helmed by executive chef Kirk Westaway, this Michelin-starred, 40-seater, European-British restaurant offers sweeping views of the city from its prime vantage point at Swissôtel The Stamford in Singapore. Ranked one of Asia’s 50 Best Restaurants 2021, the fine dining establishment promises to elevate British gastronomy through the use of freshly-sourced seasonal ingredients. For lunch, you can’t go wrong with its four- or five-course menus from $118++ featuring Roast Leek and Potato Soup, Hens Egg, Cornish Seabass and Organic Chicken. Add $74++ for a flight of three wines per person.

SKAI

SKAI
Level 70 Swissôtel The Stamford | Tel: 6431–6156 | www.skai.sg

One of our favourite sky-high dining places for contemporary cuisine with Japanese influences, SKAI offers an amazing repertoire of grilled offerings cooked on a Josper Charcoal Oven. The three-course lunch menu ($55++), curated by executive chef Paul Hallett, offers a choice of five starters like Irish Oysters or Foie Gras, and main courses like Grilled Snapper, Miso Glazed Pumpkin or Australian Black Angus steak. For a more premium four-course set ($128++), you can pick from decadent delights like Salmon Tartar, Wagyu Tataki, Crab Spaghettini, Lamb Shoulder or Black Onyx Striploin steak. For a little extra, you can pair your fine meal with a flight of wines.

Mikuni

Mikuni
Level 3 Fairmont Singapore | Tel: 6431–6156 | Email: dining.singapore@fairmont.com

If your business associate enjoys Japanese wagyu, head to Mikuni at Fairmont Singapore. Executive chef Keisuke Uno oversees the restaurant’s three main areas — the Teppanyaki, Sushi and Robatayaki live stations — as well as designs a kaiseki menu that blends modern and century-old Japanese culinary techniques. We recommend the Teppan Winter Lunch Menu ($180++), a five- course meal that showcases A5 Wagyu (in your choice of Hida Sirloin or Miyazaki Tenderloin) prepared teppanyaki-style and served with sashimi, wagyu-flavour fried rice, soup and a starter comprised of five kinds of eggs. Sukiyaki lovers should try the Tochigi A5 Wagyu Beef Sukiyaki and Tempura Zen ($95) — a well-balanced meal on a cold day.

Taste Paradise #04-07 ION Orchard | Tel: 6509–9660

Taste Paradise
#04-07 ION Orchard | Tel: 6509–9660

Treat your client to classic Cantonese cuisine at this award-winning fine-dining restaurant helmed by executive chefs Chan Wing Kwong and Chan Chung Sing. Taste Paradise presents an elaborate menu of traditional dishes, from Cantonese roast to dim sum, double-boiled soups and fresh seafood.

Highlights of the current menu include Signature Charred Honey BBQ Kurobuta Pork, Poached Rice with Assorted Seafood in Lobster Broth, and Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce. If you’re dining as a group, you can order the six-course Executive Lunch Set ($138 for four) featuring Double-boiled Soup, Superior Soya Sauce Chicken, Steamed Live Prawn, Crisp-fried Spinach Tofu, Fried Rice with Seafood and Ebiko, and seasonal dessert.

Elevate your dining experience by having the chief sommelier recommend the best vino from a selection of over 200 wine labels sourced from all over the world.

Fire at 1-Atico

Fire at 1-Atico
#55-01 ION Orchard | Tel: 8028–1489 | 1-atico.sg/fire

For a taste of South American soul food, head up to Fire with its hearty Argentinian menu of top-shelf cuts of grilled meats, fresh seafood and vegetarian dishes prepared with wood-fired cooking techniques.

The restaurant, which opened last December, is one of three social spaces spread out over the top two floors of ION Orchard, a dining concept by the 1-Group behind 1-Altitude, Monti, The Alkaff Mansion, and The Summer House. The other two spaces are Flnt, a Japanese-Peruvian nikkei gastrobar, and 1-Atico Ultra-Lounge (not yet open).

Led by group culinary director Christopher Millar and supported by pedigreed Argentinian chefs Soledad Nardelli and Patricia Ramos, Fire’s menu has been tried, tested and approved by a taste panel from the Embassy of Argentina in Singapore for taste and authenticity.

A three-course lunch menu at $48++ per person features appetising starters like Cured Ocean Trout and Argentinian Style Chicken Broth and Burratina. For the main dish, you have the difficult job of choosing from these mouth-watering options: Argentinian Devesa Beef Cheek Carbonada, Sustainable Sea Bass, Smoked Paprika Marinated Free Range Baby Chicken, or Wood-fired US Rump Cap MS6.

sen-ryo #03-14 ION Orchard | Tel: 6974–6782

sen-ryo
#03-14 ION Orchard | Tel: 6974–6782

Known for its exceptional authentic Japanese cuisine masterfully crafted by a team of shokunin (artisan chefs) using only quality ingredients imported from Toyosu Fish Market and around the world, sen-ryo recently opened its first Singapore outlet at ION Orchard. Hailing from Tochigi, Japan, the casual dining eatery promises premium but pocket-friendly offerings of sushi, sashimi, grilled skewers, tempura, bento sets, and more.

Must-tries include the The DIY Hokkaido Uni ($58) featuring half-board uni from Hokkaido with sushi rice, ikura (salmon roe), cucumber strips, and sheets of roasted seaweed; Shokunin Sushi featuring premium sashimi; Grilled Chicken Thigh in Charcoal Style Sauce ($7.80); and Grilled US Beef Tenderloin and Foie Gras ($28).

In addition to sashimi, sushi and grilled dishes, other specialty dishes available include tempting light bites such as the Soft Shell Crab and Mango Nama Haru Maki ($16.80), sen-ryo Tamagoyaki with Mentaiko Sauce ($2.80), and flavourful broths like the Kaisen Soy Nabe and Kaisen Dobin Mushi ($6.80).

You may pair your tantalising meal with the restaurant’s selection of exclusive sake, shochu and other Japanese cocktails.

MAIN PHOTO: Fire at 1-Atico

Note: This article was written before Phase Two (Heightened Alert) was announced; dine-in restrictions will be lifted on Aug 18