Modern Kappo cuisine where the quality and freshness of the ingredients shines through in dishes that are focused and usually delicious. An open kitchen and stunning Marina Bay views from this eyrie 51 floors up only adds to this sense of focus. From the à la carte enjoy the likes of Hokkaido scallops, lobster sashimi, teppan-style salt-baked abalone or grilled black cod with miso, lemon balm and honey-scented (rosemary-like) Geraldton wax. There’s wagyu, lamb and braised Australian pork belly (with fresh yuzu and Mountain caviar) and, to finish, don’t miss the Kyoho sorbet with sesame crumble and black sesame praline. A choice of omakase menus keeps matters simple though the cost might escalate too. Good place for weekend brunch as well as tasty cocktails.