5 Chefs Who Master The Art Of Plating in Singapore

TAOP Staff

In Singapore, trekking to the opposite side of the island for dinner is nothing out of the ordinary. Wining and dining is a quintessential part of the culture. In honor of the island’s first Michelin stars in 2016 – here are 5 chefs in Singapore who are mastering #TheArtOfPlating.


Masahiro Isono, Iggy’s

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Inspired by restaurant owner Ignatius Chan’s travels as an award-winning sommelier, chef Masahiro Isono of Iggy’s marries the flavors and ingredients from Europe, Japan, and Australia using contemporary cooking techniques.

Strawberry dessert by Masahiro Isono of Iggy’s. Photo courtesy of Iggy’s.



Julien Royer, Odette

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Located at the iconic National Gallery Singapore, restaurant Odette is Julien Royer’s very first restaurant. Named after Julien’s beloved grandmother, Odette serves Modern French cuisine inspired by seasonality, terroir, and artisanal produce.

Organic egg smoked with rosemary and smoked potato syphon with crispy chorizo, meunière and fried Japanese buckwheat by Julien Royer of Odette. Photo courtesy of Odette.


Les Amis

Sebastien Lepinoy, Les Amis

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Trained under Joël Robuchon, chef Sebastien Lepinoy combines modern French techniques with locally sourced Asian ingredients, offering a sensational experience beloved by the island’s elite.

Caviar served on petals of potatoes with classic condiments and fresh herbs by Sebastien Lepinoy of Les Amis Restaurant. Photo courtesy of Les Amis.


John Heng

Jason Tan, Corner House

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Set in the heart of the beautiful Singapore Botanic Gardens, Corner House is headed by chef Jason Tan, who is serving Modern French cuisine.

The Cocoa Pebble by Jason Tan of Corner House. Photo courtesy of John Heng.


Restaurant ANDRE

André Chiang, Restaurant ANDRE

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André Chiang reaches new levels of culinary genius in exploration and experimentation at his Singapore establishment, Restaurant ANDRE. Tying together influences from his lifelong journey, he serves a cuisine that centers around the 8 principles or elements of Octaphilosophy™ – salt, texture, unique, memory, artisan, south, pure, and terroir.

Photo courtesy of Restaurant ANDRE.