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Durian ice cream that converts the skeptics is a strong opening argument for a tasting menu restaurant. Chef Barry Quek's Singaporean-European fine dining operation, tucked below street level in Central, takes hawker-rooted flavors somewhere more formal, with house-made bread and buah keluak bao as fixtures the kitchen doesn't dare pull. It holds a Michelin star, and the room draws the sort of crowd that books ahead and means it.
Two honors, in evidence:
The record strongest first
- Michelin Guide 1 Star
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 88
How we scoreThe dishes from the writeups
- Nasi ulam seven-day dry-aged pigeon South China Morning Post, 2026
Nearby in the record closest first
- Hansik Goo Korean Eat · 88
- Wing Modern Chinese Eat · 97
- Vea Chinese–French contemporary Drink · 93
- Furong Hunanese Eat · 69
- Feuille French Eat · 88
- Fu Rong Wu Shuang Hunan Eat · 61
- Godenya Sake pairing Japanese Eat · 86
- One96 Stay · 74
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