"This owner-chef worked in some famous restaurants in his native Belgium and France before coming to Singapore. He describes his cooking as "simple, honest and down-to-earth", though a number of sumptuous dishes are to be had. Try his cold angel hair with a 6g quenelle of Oscietra caviar – one of his proudest creations, served since 2005. In addition to the timeless classics, check out seasonal offerings such as white asparagus." - Michelin Inspector
