Reservations are a must at Odette, one of the most sought-after tables in town. The beautifully appointed restaurant is Singapore’’s top entry on the World’’s 50 Best Restaurants List at No. 28, which makes reservations even harder to come by.

Award-winning chef-owner Julien Royer serves an elegant seasonal menu built on carefully sourced artisanal produce. One of his finest creations is Hokkaido Uni, a classic pairing of creamy sea urchin and fresh langoustine tartare amped up with a generous crown of caviar and served in an urchin shell. Another memorable dish that is striking in its austere beauty and clean flavours is the Trondheim bay scallops served raw with fragrant dill oil, and dotted with horseradish and white balsamic cream. Then there is Le Pigeon, sustainably sourced and beautifully prepared—barbecued, confit and parfait—to showcase the different textures and flavours of the fowl.