Recognising stellar establishments with memorable dining experiences that best exemplify Singapore’s passion for food

singapore experience awards -1

December 2nd, 2015


The most prestigious awards platform in Singapore’s tourism industry, Singapore Experience Award recipients – individuals and organisations from sectors encompassing Attractions, Business Travel and MICE, Dining, Education, Entertainment, Healthcare, Hospitality and Retail – are recognised for their exemplary efforts in delivering a holistic customer experience – one that offers quality product and service excellence to create a distinctive and compelling experience. Recently announced, the finalists and recipient in the Best Dining Experiences category were

  • Forest, Resorts World Sentosa (Recipient), with their theatre kitchen which gives guests an unobstructed view of the chefs as they create their masterpieces
  • CÉ LA VI Singapore, with their unique food presentation and outstanding venue design
  • Stellar at 1-Altitude, for their Dessert Art Experience, which allows for guests to watch as their desserts are prepared tableside
  • Joël Robuchon Restaurant, Resorts World Sentosa, which offers customers a ride to the restaurants in a Rolls Royce limousine


Forest, Resorts World Sentosa

Forest 森 is famous local celebrity chef Sam Leong’s first-ever restaurant in partnership with RWS. Together with Chef Mike Tan, they break out of traditions and take bold steps to reinvent contemporary Chinese cuisine. Unique to any Chinese restaurant, Chef Leong takes a western approach towards the service and presentation of his dishes, redefining the art of Chinese fine dining.

Forest website

  • Forest - Interior
  • Chef Sam Leong in Forest
    Chef Sam Leong in Forest
  • Canadian Morel Mushroom w Wild Bamboo Piths
    Canadian Morel Mushroom w Wild Bamboo Piths Milky Chicken Consommé in young coconut
  • Forest_Crispy Wasabi Prawns 1
    Forest Crispy Wasabi Prawns
  • Pan-seared Foie Gras
    Pan-seared Foie Gras with Smoked Duck Breast on home-made crispy Beancurd skin

CÉ LA VI Singapore

Uniquely inspired. Masterfully conceived. Dramatically prepared. Artistically presented. This is the tantalising new frontier of Modern Asian cuisine, envisioned by Executive Chef Frederic Faucheux. Time-honoured Japanese creations are re-interpreted by introducing ingredients and techniques made famous by other pan-Asian cuisines. A simple culinary twist, but the results are nothing short of a revelation. The key is in the creative freedom to create innovative flavours and textures and continually pushing the boundaries of traditional Asian recipes. The menu is fashioned in a typically Asian structure of categories and guests are encouraged to try a few items from each section. All dishes are created in sharing portions and served to the centre of the table for a wholesome social dining experience.

CÉ LA VI website 

  • CÉ LA VI Restaurant
  • CÉ LA VI Restaurant
  • Irish Oysters
    Irish Oysters - Ikura, apple, konbu jelly
  • Spicy Tuna Roll
    Spicy Tuna Roll - Maguro tuna, prawn tempura, asparagus, spicy dressing
  • White Chocolate Junmai
    White Chocolate Junmai - Yuzu scented fruits, salted toffee, white chocolate-sake cream

Stellar at 1-Altitude

“We want to give our guests a multi-sensory dining experience through our Constellations Gastronomic Menu where they can design their own 6, 7 or 8-course tasting menu for the evening. We are focused on creating an experience with the aromas, flavours and textures of the freshest seasonal produce, culminating with a dessert created right at their table.” Executive Chef Christopher Millar

 Stellar at 1-Altitude website

  • Diver Caught Scallop
    Diver Caught Scallop
  • KingPrawn_TaramaClouds_Wild Asparagus
    KingPrawn - TaramaClouds -Wild Asparagus
  • A Fine Swine
    A Fine Swine
  • Valrhona Macae Chocolate Ganache
    Valrhona Macae Chocolate Ganache
  • Vanilla Blancmange
    Vanilla Blancmange

Joël Robuchon Restaurant, Resorts World Sentosa

Joël Robuchon Restaurant will amaze guests with its repertoire of inventive French classics. Executive chef Michael Michaelidis possesses the ingenious gift of marrying simple flavours and presenting food as visual artistry on a plate. The restaurant is an extension of Robuchon’s dream family dining room in an art décor style hotel. Dressed in mainly beige tones, the interior design creates a warm, luxurious and comfortable atmosphere.

Joël Robuchon Restaurant website 

  • Crispy fried cabbage and sprout vegetables
    Crispy fried cabbage and sprout vegetables with Argan oil
  • LE HOMARD - roasted lobster with small spinach leaves flavored with black pepper sauce
    LE HOMARD - roasted lobster with small spinach leaves flavored with black pepper sauce
  • Pan fried turbot with lemongrass & stewed baby leeks
    Pan fried turbot with lemongrass & stewed baby leeks
  • Lightness of cheesecake with vanilla from Tahiti, coloured fruit
    Lightness of cheesecake with vanilla from Tahiti, coloured fruit
  • Joël Robuchon Restaurant

(images courtesy of restaurants)

singapore tourism board