World famous chef Pierre Gagnaire presents unconventional French food overseen by his protégé, chef de cuisine Jacky Tauvry

Nova Scotia lobster with vin jaune sauce and Alba white truffle, and monkfish with green curry are top of the list

Pan-fried Brittany turbot with Morteau sausage and Jerusalem artichoke and yellow rice wine are all done in style

Must-tries include snails with bone marrow, lobster in red wine sauce, Rhug Estate organic lamb, and braised cauliflower with Muscat grapes, hazelnut and yuzu

The restaurant does special tasting menus and is reputed for signatures such as Racan pigeon and Te Mana lamb

Signature dishes include A4 Wagyu tenderloin and lobster, artisan cheeses and Grand Marnier soufflé

French dishes are reinterpreted with a local touch, such as Hong Kong sautéed frog legs with parsley and garlic crisps

An outstanding example on the menu include turbot foie gras – line-caught fish is cooked ‘au plat’, wrapped in nori seaweed with poached foie gras

From the crystal chandeliers to exquisite dishes such as turbot with roasted fresh mango and Hokkaido sea urchin sauce, Caprice ticks all the boxes

The home-made naturally leavened bread with salted Brittany butter is soft and moist, while the Tsar Imperial Ossetra caviar is served with champagne

Charcoal-grilled langoustine and Kumamoto A4 Wagyu tenderloin rank among the signature main courses

The restaurant has two areas, L’Atelier and Le Jardin, known for their innovative cuisine, overlooking the city skyline

The magnificent views from the top floor complement some very fine dishes

Menu features caviar and oysters, blue Brittany lobster, A4 Miyazaki Wagyu beef and milk-fed lamb rack

Signatures include fresh French oysters, grey mullet carpaccio with sea urchin and a generously packed Seafood Royal Platter

Each item on the menu has a lengthy description as the illustrious chef focuses on flavours and combinations of tastes

Renovated village house at Three Fathoms Cove makes ideal setting for fine dining

Celebrated Singaporean chef Edward Voon sends forth dishes that expertly balance taste and texture

A long-time favourite of A-listers, the restaurant’s menu is full of sunny Nicoise classics

Previously at L’Atelier de Jöel Robuchon in London, chef Xavier Boyer provides modern but classic French dishes at storied Peninsula hotel

Highlights include a choice of six-course set menus, including one that must be ordered three days in advance

Premises in Landmark Atrium offer two distinct dining areas, one serving tapas-style dishes and the other specialising in contemporary dining

Tasting or à la carte dishes are complemented by the extensive wine list

Chef Guillaume Gallot puts contemporary twist on traditional French fare

The restaurant’s ground floor channels stripped-down chic, while upstairs is a stylish parlour for cocktails or private dining

Chef Eric Räty applies French gastronomic techniques to premium Japanese ingredients

The name means ‘just as it is’ and reflects Harbour City restaurant’s culinary philosophy

Creative menu is a tribute to dishes that have been perfected over time