Summer Hill, a pocket-sized bistro in Clementi, charms with its rustic furniture, plethora of plants and fairy lights. Helmed by chef-owner Anthony Yeoh (of now-defunct Cocotte), it commands a loyal following for its home-style French cooking. Prices are steep, but justified by its premium ingredients—think milk-fed calves for the popular fried veal chop in panko-thyme crust, and hormone- and antibiotic-free chooks for the signature roast chicken. The ricotta and tomato salad is a riot of flavours—the ripe tomatoes and fruity acidity of sherry vinegar marinade contrasted with creamy ricotta and savoury butter-fried capers. Finally, save space for the citrus, rosemary and olive oil cake.