The Culinaire’s List is a celebration of Singapore’s vibrant culinary scene through our partnership with both Michelin-starred restaurants and hidden gems.
Enjoy a personal meeting with the chef, off-menu dishes, and a complimentary glass of champagne or wine for you and one guest.
Be in the know on the up-and-coming talents in Singapore’s fine dining scene through our monthly editorial series, The Culinary Canvas. We bring you the narratives of each chef, their dishes, their inspiration for a finer appreciation of their culinary creations and more.
It’s a privilege reserved for the DBS Insignia Card.
The Culinaire’s List lets you experience the artistry of Singapore’s up and coming culinary stars like no other. For starters, an exclusive off-menu item created especially for DBS Insignia cardmembers. With a flute of champagne or wine, on us. Complete the meal with a one-on-one with the chef. Your table is ready. Enjoy.
Our line-up of promising, up-and-coming chefs in Singapore.
APPETITE
by Chef Ivan Brehm
BORN
by Chef Zor Tan
CE SOIR
by Chef Seth Lai
IMBUE
by Chef Lee Boon Seng
IMAMURA
by Chef Hirofumi Imamura
IRU DEN
by Chef Javier Low
NAE:UM
by Chef Louis Han
REVOLVER
by Chef Jitin Joshi
SEROJA
by Chef Kevin Wong
THEVAR
by Chef Mano Thevar
WILLOW
by Chef Nicolas Tam
Make your reservations with our DBS Insignia Service Ambassadors via email at dbsinsignia@dbs.com or call us at 1800 327 8088 (within Singapore) or +65 6327 8088 (from overseas).
A monthly editorial series to bring you thought-provoking topics on the trends, insights and latest developments in the gastronomic world.
Drawing from the Past:The threads of traditions continue to be woven into new culinary creations by our partner chefs on The Culinaire’s List, an exclusive dining programme designed for DBS Insignia CardmembersRead more here.
Tracing Singapore’s Food Evolution:This National Day, we can all feel proud that our multi-cultural mix is what gives our culinary talents the edge in pushing the boundaries.Read more here.
Hear it from the Chefs:Is culinary skill really an Art or a Science?Read more here.
The Culinaire’s List: Unveiling Elevated Dining EncountersRead more here.
Passing on the Torch: Celebrated Chef Yannick Alléno On Legacies & The Next GenRead more here.
What’s New This Month*
Ministry of Crab
Co-founded by the celebrated Chef Dharshan Munidasa, Ministry of Crab is one of the only two Sri Lankan restaurants to make its mark on the revered Asia’s 50 Best Restaurants list. Incidentally, the other awarded restaurant, Nihonbashi, is also by Chef Dharshan.
The new Singapore venue offers only fresh seafood, never frozen, and headlining these will be the wild-caught Sri Lankan mud crabs. They are best served chilled as “Pure Crab” (to be pre-ordered at least 6 hours ahead) for its firm texture and fresh sweetness to be enhanced only by warm butter, calamansi ponzu and chilli vinegar. Those looking for a more robust flavour will enjoy the Sri Lankan Curry Crab that is the amalgamation of numerous spices, sprigs of moringa and pandan leaves, among other bombastic flavours.
Venue: 6 Dempsey Road, Singapore 249683
Opening Hours: Closed on TuesWed to MonDinner 5.30pm to 10.30pm
Reservations: www.sevenrooms.com/explore/ministryofcrabsg/reservations/create/search/Tel: +65 8389 0948
Website: www.ministryofcrab.com
estiatorio Milos
Renowned for his pioneering role in elevating Greek cuisine globally, Chef-Owner Costas Spiliadis is set to make the Asian debut of his restaurant at Marina Bay Sands this summer. Blending Greek sophistication with vibrant hospitality, diners will be escorted through an open fish market display to select their freshest catch–around 15 varieties of wild-caught fish are air-flown daily from the Mediterranean, prepared sashimi, grilled or sea-salt-baked, with its raw bar accompanied by seasonal vegetables.
The restaurant’s design mirrors Greek architecture with its monumental marble entrance leading to a light wood interior, creating island-home-inspired ambience.
Start with the Milos Special – a tower of lightly fried zucchini and eggplant layered into a tower of tzatziki dip and surrounded by Saganaki Kefalograviera cheese, as you imbibe estiatorio Milos’ wide variety of Greek wines. One of the largest lists in SIngapore, its indigenous grape varieties include the Assyrtiko, Xinomavro and Agiorgitiko, sourced from the volcanic terroir of Santorini to the mountainous slopes of the Peloponnese.
Venue: The Shoppes at Marina Bay Sands, 8 Bayfront Avenue, #B1-48, Singapore 018955 (Nearest carpark: North, Green zone)
Opening Hours: Lunch Mon to Fri, 11.30am to 2.30pmSaturday and Sunday, 11.30am to 3pm
DinnerSun to Thurs, 5pm to 10.30pmFri to Sat, 5pm to 11pm
Reservations: www.marinabaysands.com/restaurants/estiatorio-milos/search.htmlTel: +65 6688 9977
Website: www.marinabaysands.com/Milos
Raffles Courtyard - Regional Hawker Showcase
Curated in collaboration with local food company Makansutra and its founder, KF Seetoh, Raffles Courtyard presents the final two instalments of its first-ever Regional Hawker Showcase - each regional hawker serves their specialty dishes exclusively for one week only.
From 4 to 10 September, Raaghavendra Arivalagan from Penang, Malaysia will serve the famous dish by his dad, a Putu Mayong master. His father’s stall has stood beside Times Square along Dato Keramat Road in Penang for over 30 years. His Putu Mayong, with its soft, vermicelli-like rice flour noodle dish steamed with pandan-infused water, is accompanied by freshly grated coconut and brown sugar.
From 2 to 8 October 2024, the last instalment will see Jeffry Sie from the Gudeg Yu Nap stall of Bandung, Indonesia serving up his Gudeg, a Javanese slow-cooked stew prepared with young unripe jackfruit. His Gudeg is simmered for hours with over 20 spices and a slew of aromatics including blue ginger, lemongrass, shallots, candlenut, coriander seeds, Indonesian bay leaves, and coconut milk. Served with twice-cooked chicken (braised and fried), hard-boiled egg, beef skin puffs that have been cooked in soto, a traditional Indonesian soup, tofu and rice, an authentic experience awaits.
Venue: Raffles Courtyard, 328 North Bridge Road, Singapore 189673
Opening Hours:
Mon to Sun, 2pm to 10.30pm (available 3pm to 9pm only)
Reservations: singapore@raffles.comTel: +65 6412 1816 Website: www.rafflessingapore.com/restaurant/raffles-courtyard/
LocandaFans of the Michelin-starred Buona Terra will be happy to discover its new cosy Italian trattoria, Locanda, in the colourful heritage district of Little India at the city fringe. Set up to feel like a homely Italian inn, the menu is crafted by none other than Buona Terra’s Italian Resident Chef Denis Lucchi, and the men taking care of your meals, Head Chef William Bai and Sous Chef Anthony Chang, who have stepped up from their posts at Locanda. House-baked bread, bruschetta and Gnocco Fritto with cold cuts will kickstart your meal, while signature classic pastas that established Buona Terra will come in their own iterations here. Families and large groups should go for the large communal platters: Meat lovers can go for the Beef OP Ribs while seafood aficionados will savour the Spaghetti ai Frutti di Mare. Imbibe from an interesting selection of 150 premium wines coming from small-scale and lesser-known producers around the world, including natural, biodynamic wines.
Venue: 109 Rowell Road, Singapore 208033
Opening Hours:Mon and Tues: Closed
Wed to Fri: Dinner 6pm to 12am (last order at 11pm) Sat and Sun: Lunch 12pm to 3pm (last order: 2.30pm)Dinner 6pm to 12am (last order: 11pm)Reservations: info@locanda.sgTel: +65 9619 2691Website: www.locanda.sg
Hideaway by Nae:umOne-Michelin-starred Nae:um was born out of Chef Louis Han’s deep connection to his Korean roots and his global culinary journey. For its third anniversary in 2024, it unveiled Hideaway, its private experience space nestled on the second level of the shophouse where Nae:um sits. Decked out to feel just like home with a living area to lounge in pre- or post-meal, Hideaway serves Nae:um’s latest episodic menu, the first of which is Episode 7: Jeju Blossoms. This space caters to a single party of up to 14 seated guests, or up to 25 guests for standing canapes-style receptions.
A dish to note in this 7th episode is the ‘oi naengguk’, where Chef Han elevates the originally humble chilled cucumber soup that offers cool refreshment in Summer with generous helpings of seafood, lending it a flavourful depth. Look out also for the luscious Uni & Crab Bibimbap with multigrain rice in a Korean cast iron ‘sot’ pot, topped with fresh lobes of uni and King Crab meat.
Venue: 161 Telok Ayer Street, Singapore 068615
Opening Hours: Tuesday to Friday:Dinner 6pm to 10:30pmSaturday:Lunch 12pm to 3pmDinner 6pm to 10.30pm
Reservations: reservations@naeum.sgTel: +65 8830 5016
Website: www.naeum.sg
To keep abreast of the latest F&B launches in town, “What’s New” includes news on independent dining establishments that are not part of The Culinaire’s List”.
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