Willow

I thoroughly enjoyed my experience at Willow. The presentation was excellent, and the interaction with the chefs made the meal especially engaging. The portions were generous—I actually felt pleasantly full, which is more than I can say for many other restaurants. The ambience and overall setup were also very well done. I will definitely be back.

Dining at Willow was a truly memorable fine-dining experience. Every dish was beautifully crafted—each plate resembling a piece of art, both visually stunning and thoughtfully composed. The flavors were distinctive and refined, showcasing the chef’s creativity and attention to detail. The soup was particularly impressive. It was carefully brewed, and you could truly taste the depth and essence of the ingredients in every spoonful. The seafood dishes were also outstanding—fresh, delicate, and beautifully balanced. The tea pairing was exceptional and complemented the meal elegantly. The duck was slightly gamey for my taste, though it was still thoughtfully presented like the rest of the menu. Thankfully, the other courses more than made up for it. Dessert was another highlight—unique, refined, and a delightful way to end the meal. I also appreciate that the restaurant refreshes its menu every 3–4 months, which keeps the dining experience exciting and allows returning guests to discover new creations each time. The service was equally commendable. The staff were attentive, warm, and professional throughout the evening. They even kindly took a Polaroid photo for us, which was a thoughtful and charming gesture that made the experience feel even more special. Overall, Willow offers an exquisite fine-dining experience where every dish is crafted with precision and artistry. You can truly feel the chef’s passion and warmth in the cuisine.

My favorite fine dining with Michelin 🌟 in Singapore. Every single course amazes me, and dining in Willow since the day they started, none of their dishes have ever disappointed me before. Nicolas puts so much effort into creating new dishes every season, and the other chefs can execute them perfectly. Terence is always super friendly and makes you feel at home, so does the rest of the crew. Journeying with them thru these years, willow is still my to go to restaurant every season for celebrations. As i always say "the only place who does the best beef and desserts". Keep up the creation of fab dishes!!! 🥰🥰🥰🥰

Willow definitely deserves to win the title of One Michelin Star for its outstanding contemporary Asian cuisine. I have been there twice, once for lunch and once for dinner. I am so glad to conclude that the quality has been consistently high. Willow is highly acclaimed because of its refined use of Japanese ingredients combined with solid French techniques. Among all dishes, I like the Amadai with crispy scales and Koshikari rice served with fish bone broth most. They are the BEST of the BEST among those I have ever tried in other fine dining restaurants. If possible, remember to book the counter seats. It is indeed a pleasure watching the chefs work. The overall atmosphere is casual and cosy. It is a restaurant I regularly visit when I visit Singapore!

We love star cuisine and where in Singapur for holidays. We were happy to experience the excellent cuisine from Nicolas Tam and his team. Watching them doing their work from our Top Counter seats was a joy, the menu delicious. We wish him and Willow all the best.

Had an absolutely wonderful dining experience at Restaurant Willow in Singapore. From the moment we arrived, the service was warm, attentive, and very professional without being overwhelming. The food was beautifully presented and thoughtfully curated. Every course felt intentional, with delicate flavors layered perfectly and high-quality ingredients that truly shone through. The creativity in the dishes was impressive, yet everything remained balanced and comforting. Highly recommend for anyone looking for a refined and memorable fine dining experience in Singapore.

Enjoyable to sit at the counter watching the team work through their sequence of dishes, a very focused and quiet dance. We added a bit of sake to pair and dove into the meal. Quick set of complex bites, always nice to get the chutoro-persimmon combination. The bread course mixed a beautiful milk bread with super salty & punchy butter. Chawanmushi always hits the hard to consume consistency (for myself at least). Samegarei is a highly obscure fish and its feature in an allium focused pyre was an early star in the meal. Id suggest googling Samegarei to get the full feeling of the fish - after the meal of course. Next was a perfectly charcoaled quail division, with a melange of spice, salt and a petite century egg. The starting dessert was a creamy sweet and salty macadamia ice cream. The financier also brought the duality of muted sweetness along with the minor salt of truffle and butter. Paused under the scaffolding to dodge a heavy downpour and then happily strolled off into the afternoon.

Food and service was absolutely amazing. We tried the chicken rice soup from the Christmas menu and it was phenomenal. The other dishes are also well made and refreshing. Space wise was very welcoming and private as well, would 100% recommend this!