In just over a year, Restaurant Born, helmed by the visionary Chef Zor, has earned remarkable accolades, including retaining its Michelin 1 Star, earning a Black Pearl Guide One Diamond, and winning the Best Chef Award (One Knife). Born’s rise to #25 on Asia’s 50 Best Restaurants in 2024 is a testament to Chef Zor’s unwavering passion and commitment to culinary excellence.
Restaurant Imbue celebrated its 1st anniversary with a remarkable milestone: earning a place in the Michelin Guide 2024 in less than a year. To mark this special occasion, Chef Boon Seng of Imbue and Chef Park of Hansik Goo came together for an exceptional 4-hands collaboration, presenting a stunning 9-course menu that beautifully blended traditional flavours with modern techniques.
This anniversary was a celebration of friendship, culinary artistry, and shared philosophies. It was made even more meaningful by Chef Boon Seng’s long-standing connection with Chef Mingoo, the chef-owner of Michelin-starred Mingles and Hansik Goo, whose mentorship shaped Chef Park’s culinary path. Years of mutual respect and admiration culminated in this collaboration, a reflection of the dedication and creativity that define Imbue. We are immensely grateful to everyone who has been part of our journey and joined us in celebrating this milestone.
This year also marked the introduction of Imbue’s new menu. Chef Lee introduced an à la carte menu for lunch, responding to guest requests for more variety. This addition allows diners to explore his signature house-made sauces and carefully chosen ingredients, creating a dining experience that is both accessible and refined.
New highlights from the Set Lunch include Suckling Pig served with an onion potato pancake and Imbue’s house-made yuzu ‘Hoi Xian’ sauce. Inspired by wedding banquets from Chef Lee’s childhood, the pork belly is brined, slow-cooked, and finished for a crisp skin and tender bite. Another standout is the Crab Claypot Rice, pairing the sweetness of Japanese snow crab with earthy morel-stuffed prawn paste and bottarga-cured roe, perfect for sharing or hearty appetites.
Earning a place in the Michelin Guide was just the beginning. This year, Chef Marvas unveiled a new menu with a continual spotlight on sustainability and collaborated with Michelin-starred Thevar, 80/20 Bangkok and Hide KL, as well as participated in the Singapore Food Festival. With every dish and initiative, Path proves that sustainability and innovation go hand in hand, as reflected in its newly refreshed à la carte menu. Path’s refreshed à la carte menu reflected Chef Marvas’ ongoing commitment to sustainability and thoughtful innovation. By focusing on locally sourced and regional ingredients, Path took steps to reduce its carbon footprint while supporting farmers, fishermen, and purveyors across Singapore, Malaysia, and Indonesia.
The Spencer Gulf Hiramasa stood out with ASC-certified yellowtail amberjack paired with greens cultivated exclusively for Chef Marvas by Farmd, a testament to careful sourcing. The Dragon Head Fish ‘Popiah’ reimagined a classic dish, using sustainably sourced Bombay Duck fish from Balai, Indonesia, caught by small-boat fishermen to minimize environmental impact. Inspired by Chef Marvas’ time in Tianjin, the NZ Lumina Lamb Rack “Roti” offered bold, balanced flavours, dry-aged, grilled over binchō-tan, and certified under New Zealand’s Farm Assurance Programme Plus (NZFAP+). For a simple yet satisfying finish, the torched Japanese Sweet Potato with Chantilly cream highlighted natural, comforting flavours.
The menu also introduced small and sharing plates, encouraging a relaxed dining experience with dishes like the charred Hispi Cabbage with pistachio and sour cream, and the Hakka-Style Pork Belly Bruschetta. By weaving sustainability into every plate, Path showed how thoughtful choices can deliver both a richer dining experience and a more conscious way forward.
This year, WAKANUI celebrated its 7th anniversary and it was nothing short of spectacular. We marked the occasion with an unforgettable grill party, where guests indulged in unlimited flame-grilled meats and seafood. With free-flowing bubbles and drinks under the stars, the atmosphere was perfect for a night of feasting, toasts, and laughter.
WAKANUI collaborated with Meatsmith to offer guests a unique dining experience, blending premium New Zealand meats with bold barbecue flavours. These collaborations highlight WAKANUI’s dedication to pushing culinary boundaries, providing guests with fresh interpretations and exceptional flavours to savour.
WAKANUI offers a unique dining experience with Japan-sourced binchōtan charcoal, showcasing the finest New Zealand Ocean Beef and WAKANUI Spring Lamb, complemented by seasonal creations and curated wines. Nestled in Marina One’s lush garden-scape, it’s the perfect destination for special occasions and celebrations, providing an elegant setting and great cuisine to make every moment memorable.
What an exciting year for Tonito! Marked by key milestones and memorable events. During the F1 season, we participated in the F1 Market Street, where our booth brought the vibrant flavours of Latin America to the heart of the action. It was a thrilling opportunity to connect with guests and share our passion for authentic Latin American cuisine amidst the electrifying atmosphere.
Tonito has also become a welcoming space for celebrations, and events. Whether it’s a small gathering or a special milestone, we’re glad to have been part of creating meaningful memories.
As 2024 comes to a close, The Spot remains a standout with its thoughtfully crafted cocktail program and versatile event space, offering innovative drinks that elevate any occasion, making The Spot a trusted choice for events in Marina One. This year, we introduced F1-inspired cocktails to our program, created to capture the thrill of the race and offer guests a unique way to connect with the excitement.
Whether hosting an intimate get-together or a larger celebration, The Spot brings together a conviving atmosphere, contemporary European cuisine with South East Asian influences, and a holistic dining experience where friends and colleagues come together to enjoy good food, drinks, and company.
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