Elegant and understated best describes this stalwart French restaurant helmed by chef Gunther Hubrechsen. Tucked away in a shophouse along Purvis Street, every meal here begins with a platter of raw ingredients presented at the table, to showcase the seasonal produce available that day. These may include hunks of well-marbled beef, black or white truffles, and all manner of fresh vegetables. The ingredients are parlayed to mouthwatering dishes such as grilled Hokkaido scallops served on the shell with girolle mushrooms, capers and parsley, or grilled slivers of artichoke hearts with black truffle and hollandaise sauce.

Other Gunther signatures that have gone down as classics include the cold angel hair pasta showered with Oscietra caviar and chef Hubrechsen’s signature apple tart à la dragées, served with Havana rum-and-raisin ice cream.