Set in the midst of Singapore’s Botanic Gardens, this restaurant occupies a refurbished colonial style-house decorated by local artist Chua Mia Tee. The cooking is imaginative contemporary French, with starters such as grilled langoustines with caviar and mango accompanied by a bonito gelée, and Alaskan crab in a radish "ravioli" dressed in a honey-mustard vinaigrette. Main courses include sea bream baked in a salt crust with truffle butter, a lobster scented with curry leaves, and roast suckling pig with a side of crisp skin, cider apples and a small salad. If your appetite is ambitious, you can order a seven-course tasting menu. There is also a three-course table d’hôte menu. The wine list is extensive — and expensive.