It is not unusual to spot celebrity chef Wolfgang Puck working the floor at his casual restaurant Spago, perched on the 57th storey of Marina Bay Sands. The affable Austrian-born American is himself a draw, but the food at this charming restaurant tricked out with glossy black leather seats and a gilded ceiling, is just as alluring. A simple dish of big eye tuna tartare cones features individual elements—fresh tuna, pickled ginger and crisp soy-flavoured cones—that each shine on their own yet come together in a delectable whole. A serving of hand-cut agnolotti is scrumptious, with a satiny celery and root-black truffle mousse encased in toothsome pasta with just the right amount of bite.

Dutch milk-fed veal chop is unimpeachably cooked, accompanied by robustly flavoured black garlic, brussels sprouts, and sweet potato purée. The dish is earthy, sweet, tender and rich, all in equal measure. As a tribute to this outpost’s host city, classic Singapore favourites get a posh, Western update. Kaya toast comes in the form of toasted brioche slices sandwiching seared foie gras counterpointed by a mellow pandan-coconut jam.