Privé, Marina at Keppel Bay
This streamlined 88-seat spot boasts a menu courtesy of executive chef, Wayne Nish of New York's late, great March. Nish might have been an early proponent of fusion, but his latest outing is a return to European restraint: roasted quail with foie gras and spinach; rack of lamb with walnuts and white coco beans. There's also an impressive cheese selection, including the prized époisses. Book well in advance: with this much star power, reservations are hard to come by.
Tel: +65 6776 0777