Tucked away at the bottom of a condomium complex, this is one of Singapore’s well kept secrets. Chef Masahiro Takada serves cuisine that marries seasonal Japanese produce with Italian inspiration. The best way to experience his culinary talent is through the omakase menus. Intrepid diners will be rewarded with the likes of white asparagus with Hokkaido scallop, and a foie gras risotto with a beautifully tart raspberry ‘bubble’.

Sweets might come in the form of a poached pear with a hazelnut parfait, ginger crumble and honey espuma— refreshing and elegant.