Floor-to-ceiling windows together with an elevated setting affording one of the best views of Singapore (across the civic district in the direction of Marina Bay) delivers a certain magic for sure. It’s a formidable penthouse outlook, but equally covetable is the interior, a mix of Japanese maple and plant life. Add in well-drilled staff and a capacious bar and the picture of epicurean indulgence starts to take shape. But it is the kitchen under executive chef Paul Hallett which provides the real fireworks.
Contemporary sharing dishes with a nod to Asian ingredients might mean Spanish octopus with shiso or wagyu beef tataki with pickled, asparagus-like eryngii and ponzu. Don’t miss the bottomless weekend brunch where Taittinger is served. And if you’re just two, why not sit at the bar for further theatre.