If you feel the room sway a little at Stellar, it’s not your imagination. Its perch on the 62nd storey of One Raffles Place means the building bends a little with the wind as guests enjoy ravishing views through its full-height glass windows.

In the open kitchen, group executive chef Chris Millar and his team cook up several tasting menus that feature the season’s best produce. In the early months of the year, expect the likes of Loch Fyne salmon ethically sourced from Scotland’’s West Coast and marinated in Rock Rose gin, also brought in from the Scottish Highlands. There may be Australian black winter truffles that imbue a luscious Tajima wagyu tri-tip with their deep earthiness, or artisanal cheeses handpicked by Herve Mons, one of France’s most feted cheese experts. Speaking of Tajima wagyu, Stellar has the honour of being the first restaurant in Singapore to have its own cattle reared in Northern Victoria, Australia. Fed a specially formulated diet for 400 days, the resulting meat is deliciously nuanced and tender.

But what really sets a meal here apart is the interactive experience that sees diners taking their nitrogen-frozen palate cleansers by the kitchen bar and pastry chefs ‘drawing’ on dessert platters at guests’ tables. Chef Millar also works the dining room, explaining his dishes to diners. There’’s nothing quite like engaging the people who make your food.