Highly regarded for a number of years, Épure continues to excel under chef Aven Lau. The Singaporean chef brings experience from stints at the three-Michelin-starred Odette in the Lion City, as well as Hong Kong’s celebrated Belon and Bâtard. The cuisine remains classically French, emphasising seasonality and flavour. Highlights from the recent seasonal menu included ama ebi with shiitake and guanciale, and pigeon with beetroot and maqaw pepper mignonette. Lau’s roast chicken stuffed with chicken mousse is one of the best versions of what is a commonplace dish in the city. More recently he has superseded it with his three yellow chicken “cuit en croûte de riz” cooked with black truffle and 30 years-aged Shaoxing wine. It may not have the same visual flair but the flavours are similarly transportive.