FOOD & WINE
Taste: Top Tables for May 2026
by Anton D. Javier
11 May 2026
11 May 2026
These dining destinations helmed by notable chefs offer more than just a meal – they give diners an intimate look into moments and memories that shape their craft.
- 1887 BY ANDRé
- RESTAURANT BORN
- THE CARETAKER'S ROOM AT GILMORE & DAMIAN D'SILVA
Set within the Main Building of Raffles Hotel Singapore, 1887 by André marks the return of Chef André Chiang with a concept that bridges French culinary philosophy and Singapore’s multicultural heritage. Framed as “Contemporary Heritage Gastronomy”, the restaurant draws from memory, history, as well as personal narrative, presenting a dining experience that moves between past and present. Moving away from a fixed format, guests are given the freedom to shape their own journey, whether through à la carte selections or tasting menus that are all anchored in Chiang’s signature approach of precision, balance, and storytelling.
The menu unfolds as a dialogue between classical French technique and familiar local flavours, with dishes that reinterpret both archival recipes and personal milestones. The peppery Boeuf aux Sept Poivres 1887, presented tableside from a restored heritage silver trolley, anchors the experience in old-world ritual, while the reimagined “Turtle Soup” pays homage to a once-iconic Raffles dish through a modern lens, featuring perfectly cooked chicken that calls to mind the richness of the original. More personal expressions emerge in the Royale of Foie Gras – Memory, and the Papillote de Bouillabaisse, which distils the essence of Mediterranean seafood with finesse. Local influences surface in offerings like My Best Chicken Rice and Raffles Laksa Paella, which round out a menu that is both reflective and forward-looking.
Visit 1887 by André at Raffles Hotel Singapore, 1 Beach Road, Tel: 6412 1816
- 1887 BY ANDRé
- RESTAURANT BORN
- THE CARETAKER'S ROOM AT GILMORE & DAMIAN D'SILVA
Restaurant Born
At one-Michelin-starred Restaurant Born, Chef Zor Tan continues to refine his distinctive culinary voice with the launch of his fourth menu: An eight-course experience shaped by his evolving “Circle of Life” philosophy. The restaurant presents a deeply personal interplay of French technique and Chinese tradition, where each course reflects a moment, memory, or milestone in Chef Tan’s life. The experience unfolds with a sense of narrative over structure, which allows diners to move through a sequence that balances technical precision with emotional resonance.
The new menu begins with a series of intricate snacks that reference formative influences, before moving into more composed dishes that showcase Chef Tan’s cross-cultural approach. A standout is the signature “Aged” Cow / Oyster / Fried Bao, where mala-spiced Wagyu tartare is encased in a crisp bao and paired with oyster emulsion. The Alaskan King Crab course, finished with crab roe and served over Koshihikari rice, delivers deep umami and indulgence, while the Monkfish with Jade Fungus draws on Sichuan influences with fermented chilli and a fragrant chicken fat emulsion poured tableside. Texture and flavour is front and centre in the Stuffed Chicken Wing with Fish Maw and Scallop, and the meal concludes on a playful note with the Sweet Potato / Oolong / Sea Salt, a textural signature dessert that balances nostalgia with refinement.
- 1887 BY ANDRé
- RESTAURANT BORN
- THE CARETAKER'S ROOM AT GILMORE & DAMIAN D'SILVA
The Caretaker's Room at Gilmore & Damian D'Silva
At Gilmore & Damian D’Silva, the recently launched The Caretaker’s Room introduces a more intimate private dining setting, located just steps away from the main restaurant. The 16-seater space, which can be divided into two smaller rooms, is designed for communal dining and conversation. On my visit, the Peranakan Menu ($150++/person) offered a focused look at Chef Damian’s approach to heritage cuisine, with familiar dishes, such as Ayam Buah Keluak, Hati Babi Bungkus, Chap Chye, and an assortment of homemade kuehs. Beyond Peranakan food, other menus for the private dining space include the Standard Menu, comprised of courses from the restaurant’s a la carte menu and the Chef Experience Menu – a fully customisable menu where no two menus are the same and the ingredients are personally sourced by Chef Damian himself.
Beyond the menu, the room extends the restaurant’s warm and understated design language, with a neutral palette, custom furnishings, and subtle acoustic detailing that keeps the atmosphere comfortable without feeling formal. The Caretaker’s Room also incorporates personal and historical elements, including family heirlooms, ceramics, and archival objects that reflect the chef’s Eurasian and Peranakan heritage. A key visual highlight is artist Lim Tze Peng 'Boat Quay' painting, which adds a quiet visual reference to Singapore’s past, complementing the restaurant’s broader focus on heritage through food.
Visit Gilmore & Damian D’Silva at 01-02/03, National Gallery Singapore, E-mail: grandad@gilmore.sg
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