53 Armenian Street

Tel: 65-6334-5535

Ex-lawyer Michael Han traded the corporate life for the kitchen at Heston Blumenthal's Fat Duck, outside London. Now the Singaporean chef has come home, bringing with him the playful principles of molecular cooking. Han rehabbed a traditional two-story shophouse with Swedish birchwood and Danish furniture and filled the wine cellar with more than 500 vintages. Presented as part of a nine-course tasting extravaganza, Han's dishes are experimental and surprising: Maine lobster is served in melted butter foam with elderflower pearls, while baby conger eel and coconut are wrapped in a fig leaf.
Tip: The check is served with one last gastronomic flourish—say, gin-and-tonic gum that tastes like a deliciously grown-up Gummi Bear (prix fixe, $123).