One of Singapore's three, 3 Michelin starred restaurants within Singapore's National Gallery

This is a superb restaurant with top class hospitality, service and all the trimmings. The only thing that was not my exact speed was the brightly lit, white decor everywhere, but I gather this is being overhauled soon in a big shake up. The lunch I had with modest measures of wine came to $331 Singapore Dollars which is roughly £193 which, for what I had I thought was very good value. I especially loved the fact that the head chef, Julien Royer, made more pomme soufflé just so I could mop up the outstanding jus from the main course – the pomme souffle themselves are a delicate operation even when planned for an a la carte. My sommelier was likewise wonderful in affording me a glass of my favourite Riesling by the glass when this was not the norm. The crab dish here is exceptional and would love to return here for the whole dining experience.

Food Grade: 96%

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The meal started with canapés of donut with cheese (very light, crispy and ok but a little jellied); Taco blue fin chutoro deep fried ginger (smokey, delicate pastry but tuna slightly masked).

An onion tart with coffee powder was frankly an outstanding mix of liquid onion. A mushroom tea, sabayon with cep twisted buckwheat with chive pink and blue oyster had deep flavour. The brioche bun with shaved cep was utterly delicate. Brioche with black olive absolutely stunning with the olive oil. Sourdough was made with wheat and rye but the whipped butter was a little disappointing with buckwheat powder on top which I wasn’t as keen on. The Olive oil came from Catalonia.

Normandy Brown crab was served with nashi pear and preserved lemon sauce, verbena and ginger quenelle. This was absolutely stunning in every way, light, sweet delicate and fresh with just the right amount of citrus. The next course of action rosemary smoked organic egg was served with smoked potato sabayon, chorizo Iberico Meunière served with brown butter parsley and lemon. A superb dish with the smoked rosemary on bottom and beautiful combination.

Antarctic Toothfish was served with Kabu (Japanese turnip), Yari ika (Japanese squid) and Lovage sabayon. A pleasant dish with wonderful sabayon, a favourite of mine. Roasted venison Saddle came with Topinambur (Jerusalem artichoke) Glazed cabbage, Sauce ‘Poivrade’ Kerrigan island, poached pear, four gras and diced truffle. This was a beautiful dish, so sweet and wonderful combinations altogether.

There was a lovely touch of being served a damp towel for wiping sauce away from mouth at the half way point followed by an interlude of tiny cheese piece. A pre-dessert of granita purple shiso poached aloe Vera grapes sorbet with Sauternes and Oolong foam. This was indeed refreshing. The main dessert was Corsican clementine, with Tahiti vanilla and Ardèche chestnut Sablis. A stylish and pleasant finish which was a lovely nod to Christmas with spiced and very fresh and light.

Following all the meal was concluded by picturesque petit fours: Yuzu tart lollipop, strawberry and Japanese melon, a canalé and a caramel candy and chocolate gel. Coffee was a local brand but I opted for Taiwanese Oolong tea as one of my favourite teas in the world.