Located along Festive Walk at Resorts World Sentosa, Syun is helmed by celebrity chef Hal Yamashita. At this charming dining room appointed in wood and marble, chef Yamashita purveys Kobe cuisine using only the bestquality ingredients. This ethos is evident in every dish, including the bara chirashi sushi jyu, which is as visually appealing as it is balanced in flavours and textures. Beautiful edible flowers are arranged against colourful morsels of raw fish, interspersed with plump orbs of salmon roe that pop in the mouth with lovely briny unctuousness. Served with chawanmushi, miso soup, and a salad with a bright yuzu dressing, it is an immensely satisfying meal.

The restaurant serves distinctly different menus at lunch and dinner. Lunch options are centred around bento boxes including the aforementioned bara chirashi sushi jyu. Also try the unagi and foie gras terikayi jyu, which mixes sweet and earthy flavours to delicious effect.

At dinner, it is impossible to skip the sea urchin rolled in a sliver of raw ohmi beef, topped with smoked caviar and set in a pool of soy dressing. Served on a gilded spoon, it is eaten in a single mouthful—and what a magnificently delicious mouthful it is.

But be it at lunch or dinner, the same principal of using top shelf ingredients applies. Couple this philosophy with polite and knowledgeable service staff, and the dining experience at Syun is certainly swoon-worthy.