Les Amis, French for “The Friends,” is the sophisticated first-born of the Les Amis Group, founded by four partners who wanted to bring the finer aspects of French cuisine to Singapore. Over the years, the restaurant has earned the reputation of being one of the best classic French restaurants in Asia.
Designed by local architect Tan Kay Ngee, the two-story restaurant exudes an air of sophistication and grandeur with its high ceilings, lush velvet walls, beautiful chandeliers and lush velvet walls adorned by prized artworks by renowned Chinese artists such as Wang Kun and Tang Zhi Gang.
The celebrity chef of Frantzén fame opened his third Asian venture in a shophouse circa 1926. Diners here are offered an aperitif and amuse-bouche on the first floor, before the neo-Nordic, eight-course, seafood-heavy tasting menu with Japanese influences unfolds above, on the second floor. Petit fours and coffee are served in the lounge area on the top level. Premium ingredients from Europe and Japan infuse the dishes with unique character.
Yantra pays tribute to fine Indian cuisine with a balanced mix of classic and contemporary dishes. In loving, reverent and highly skilled hands, cherished dishes are recreated with a passion. You will find many dishes are presented in incarnations that simultaneously stir loving memories while exciting your palate.
Born and raised in Kyoto, Ken Sakamoto creates Italian cuisine that refuses to be pigeon-holed. He takes inspiration from Japanese cooking and makes effective use of sansho, shiso flowers, yuzu and other herbs that lend their aroma to Japanese dishes. The platter of dry-cured ham, in-season vegetables and fresh cheese, all produced in Japan, is a specialty. Sharing the spirit of the producers, he conveys the ingredients' appeal.
Hiramatsu Kodaiji transports diners to France through their menu of authentic French cuisine. The chef's classic French techniques bring out the flavors of the fresh ingredients from the Kyoto area. The decor features a relaxing atmosphere with woods accents and large windows providing stunning views of the city. The service, food and view make the dining experience extraordinary.
Situated near the Kodaiji temple in the Higashiyama district of Kyoto, Kodaiji Jugyuan dates to the 41st year of the Meiji period (1908). The house, built using the finest timber, embodies the elegance of the traditional Sukiya-zukuri style of Japanese residential architecture and is set in a beautiful garden whose expression changes with the turning seasons. The Japanese cuisine uses seasonal ingredients but also shows dishes that are representative of the four seasons of Kyoto.
La Fête means “festival” in French. The concept is modern classic, based on traditional French cuisine techniques, but refined by combining the sensitivity and technology of French and Italian cuisine that Hiramatsu has polished for many years. Set in an elegant contemporary room in a tower with views of the Osaka skyline, it's sure to be a most refined party.
Situated in the central shopping and business district of Osaka, Ristorante le Midi Hiramatsu offers refined Italian cuisine served in tasting menus that are as beautiful as they are delicious. A circular staircase descends into the expansive dining room with sky-high ceilings and a view of the city skyline.
Chef Yusuke Takada knew from a very young age that he wanted to be a chef when he grew up. After studying in Japan and then working in top restaurants in Paris, he returned to Osaka to open La Cime. The setting is sleek and unadorned to showcase the beautifully composed cuisine: contemporary French with a twist from Japanese products. The restaurant serves tasting menus only at lunch and dinner.
From the 45th floor of the Ritz Carlton Tokyo, Azure 45 serves modern French cuisine in a sublime setting. Chef Shintaro Miyazaki uses regional and seasonal ingredients in his creative dishes, winning him and the restaurant a Michelin star. Calm tones of blue and gray with views of the Tokyo skyline make an elegant backdrop for the gorgeous cuisine, looking like works of art on the plate.
The French restaurant Esterre is listed as a one-star restaurant in the Michelin Guide Tokyo 2021. DUCASSE Paris, founded by French culinary master Alain Ducasse, is a uniquely Japanese restaurant that makes full use of Japan's terroir (the uniqueness of the area, such as soil and climate) and brings out seasonal ingredients to the fullest.
Musashi by Aman offers an authentic Japanese omakase dining experience at a Hinoki cypress-wood counter seating eight. Master Chef Musashi crafts exquisite sushi and sashimi using the freshest ingredients, personally sourced each morning from the Tokyo fish market. His omakase menus showcase his skillful pairing of seasonal fish and seafood with his own hand-grown shari (sushi rice).
The Camp’s split-level tented dining room is named in honor of the famous Danish spice trader, entrepreneur and peacemaker of Bali, knight of the Order of The Netherlands and recipient of the Danish Gold medal of achievement: Mads Johansen Lange, nicknamed “The White King of Bali.” Offering an elaborate, delectable array of international favorite menus that are inspired by the spice trail across the Nusantara archipelago and driven by seasonal ingredients.
Inspired by the Sanskrit word meaning “fire to the soul,” chefs at Api Jiwa at Capella Ubud have created exciting Asian barbecue food served in an intimate, lively atmosphere. Sit at the robatayaki grill or at the private dining table for contemporary bites influenced by nose-to-tail cooking, created just for you.
An energizing bar that goes from fun, playful and relaxed during the day to a vibrant “see and be seen” experience at night. Sightsee and sip from the sky deck atop the club surrounded by the many contrasts of W Bali - Seminyak. Whether it's a poolside cocktail, a beachfront bite or a late-night session or Mixologist in Action, there's something for everyone.
