4 Fine Dining Restaurants in Singapore That Are Rewriting the Rules

SINGAPORE

From contemporary Italian expressions rooted in terroir to vegetable-driven French gastronomy, deeply personal tasting menus, and desserts elevated to standalone experiences, these restaurants reflect a city that values craft, intent, and innovation.

Buona Terra — Italian Craft Elevated to Contemporary Art

At the heart of Singapore’s refined dining belt on Scotts Road, Buona Terra has become synonymous with contemporary Italian cuisine that champions storytelling through the finest produce. Its name — Buona Terra or “Good Earth” — reflects a philosophy rooted in terroir and tradition, yet expressed with modern finesse that constantly surprises. The restaurant holds a Michelin star and is known for its intimate atmosphere and thoughtful pairings.

Chef & Vision: Headed by Chef Denis Lucchi, a Lombardy‑born chef who sources ingredients directly from the regions and artisans he trusts in Italy, Buona Terra is a celebration of both authenticity and evolution. Lucchi’s experiences in European fine dining infuse each dish with precision, while his Italian roots keep the soul of the food grounded. His approach translates cherished Italian recipes into contemporary interpretations that deliver intense and layered flavors.

Concept & Experience: Diners embark on carefully curated tasting menus featuring gourmet larder highlights — products handpicked from Italy’s best producers — served individually rather than shared family‑style. Signature dishes, like black‑truffle carbonara with grated cured egg yolk, show the restaurant’s ability to blur tradition and innovation. Buona Terra boasts an enviable wine program (250+ Italian labels) and offers flexible pairings to elevate each course.

Location: 29 Scotts Road, Singapore 228224

Restaurant JAG — The Verdant Heart of French Fine Dining

In a city dominated by protein‑centric menus, Restaurant JAG stands apart with its vegetable‑centric French gastronomy — an imaginative exploration of plants as main protagonists. Having earned and retained a Michelin star consistently, JAG is today a go‑to for diners seeking elegance, creativity, and sustainability on a plate.

Chef & Vision: Originally conceived by Michelin‑starred Chef Jérémy Gillon and co‑founder Anant Tyagi, JAG’s philosophy revolves around capturing the essence of seasonal produce and presenting it with contemporary French technique. Gillon’s upbringing in Normandy and his mastery of herbs and seasonal vegetables fuel dishes that are thoughtful, texturally rich, and profoundly expressive. With executive chef Laurence Tan.

Concept & Experience: Now housed in a beautifully restored warehouse at Robertson Quay, the restaurant’s “La Balade du Végétal” (The Vegetable Journey) tasting — a series of courses shaped by nature’s cadence — underscores its concept: celebrating vegetables not as sides, but as stars of the show. Expect menus tailored to seasonal changes and diners’ preferences, with a narrative that marries terroir, technique, and elegant simplicity.

Location: 41 Robertson Quay, #02-02 STPI Creative Workshop and Gallery, Singapore 238236

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Restaurant Born — A Personal Narrative Through a Michelin‑Starred Lens

Nestled in the historic Jinricksha Station, Restaurant Born blends nostalgia with bold contemporary gastronomy. It’s a living expression of the chef’s personal journey — bridging heritage, technique, and philosophy — into a cohesive tasting menu that both honours and challenges tradition.

Chef & Vision: At the helm is Chef Zor Tan, a protégé of famed chef André Chiang, whose eclectic background — spanning French fine‑dining training and deep appreciation of Chinese culinary heritage — translates into a unique language of food. His cuisine explores the Circle of Life philosophy: from Birth and Roots to Progress and Legacy. Each dish becomes a chapter in his story, uniting memories, craft, and acute technical mastery.

Concept & Experience: Born’s tasting menu masterfully weaves French gastronomy with Chinese and Southeast Asian influences. Through ingredient‑driven creativity and narrative depth, dishes showcase textural contrast and cultural dialogue — for example, classical French technique applied to Chinese flavour profiles within a progression that reflects time, memory, and evolution. The restaurant’s Michelin star attests to its success in carving out a distinct identity in Singapore’s landscape.

Location: 1 Neil Road, #01-01, Singapore 088804

AMI Patisserie — Dessert as Destination: The Pastry Revolution

Although not a traditional multi‑course fine‑dining restaurant, AMI Patisserie is rewriting expectations around pastry and dessert in Singapore’s high‑end scene — transforming what could be a sweet ending into a standalone fine‑dining experience.

Chef & Vision: Driven by Chef Makoto Arami, whose pastry journey began in Tokyo and matured through stints at Dominique Ansel Bakery in New York and later as pastry sous chef at Marina Bay Sands, AMI champions refined technique allied with Japanese finesse and global influences. Arami’s philosophy embraces minimal sugar, fresh fruit, and architecture‑level precision in every piece.

Concept & Experience: Housed in a standalone colonial‑era building, AMI offers a 12‑seat café counter where exquisite choux, Mont Blanc tarts, and seasonal fruit creations take center stage. Its Tsudoi tasting room elevates dessert to an art form with multi‑course experiences that integrate savory elements, bread courses, and desserts as a journey rather than a finale.

Location: 27 Scotts Road, Singapore 228222