This owner-chef has worked in some famous restaurants in his native Belgium and France before coming to Singapore. He may describe his cooking as “simple, honest and down-to-earth” though a number of sumptuous Oscietra caviar and black truffle dishes are on offer. Try cold angel hair with caviar, and a fine apple tart with rum raisin ice cream. Don’t forget to ask servers about the day’s specials; or order the degustation menu and let the chef decide for you.