After the intense impressions of the first few days, it became increasingly clear that the hospitality industry in Singapore doesn’t just function—it operates according to carefully designed systems. And it all starts in the kitchens. Every meal was an experience. The places we visited will remain forever in our memories.
Marrone kitchen at the Grand Hyatt
Located near the Pan Pacific Orchard is the Grand Hyatt Singapore, where I had the opportunity to meet Marco Pujatti, the owner of Marrone. He showed me the breakfast kitchen in the business lounge, as well as another location that was particularly exciting to me: the Le Pristine Singapore restaurant.
The concept was created by Sergio Herman, a 3-Michelin-star chef who lent his name to the restaurant. What really captivated me was the kitchen’s design.
It’s a fully open kitchen, surrounded on three sides by the dining area. At the center of the space stand seven black Marrone counters, positioned perpendicular to the two long serving counters. It’s both very sleek and highly theatrical. The restaurant is open only for dinner service and Sunday brunch. The 90-seat capacity fills up completely during brunch, while the evening à la carte service is more subdued. They also have a tasting menu, and we met the current head chef on site, who is currently running the kitchen.
This place really demonstrates that the kitchen is no longer in the background but is part of the guest experience.
Restaurant Born. The new generation fine dining
One of the greatest experiences for me was Restaurant Born. It opened in 2022 under the leadership of Zor Tan, who previously worked at several iconic restaurants. The location itself is unique: it’s housed in a historic building constructed in 1903, the Jinrikisha Station. The kitchen’s philosophy is a fusion of French technique and Chinese heritage.
What really captivated me was the operation and use of space. They work in a Michelin-star-level open kitchen built on MKN technology, right in front of the guests. The chefs are positioned facing the counter, so they are in constant contact with the dining area. In the center of the space is a separate serving island where the chef oversees the final assembly and plating of the dishes.
The entire kitchen is surrounded by a large counter where guests can sit, allowing them to literally follow the entire process from preparation to serving.
It’s an operation that’s both deeply personal and technologically precise. The youthful, fresh mindset, the very strong concept, and the flawless execution combine to create an experience that is both a tribute to the past and a fully contemporary presence.
We loved it.
Raffles Hotel Singapore and the Long Bar Singapore
One of Singapore’s iconic landmarks is the Raffles Hotel, which was built in the late 19th century. Located on the first floor is the famous Long Bar, where the Singapore Sling cocktail was invented.
What makes this place special is that it has preserved its original atmosphere almost entirely. What may seem surprising at first is that there is a bag of peanuts on every table, and guests simply toss the shells on the floor. This isn’t a mess, but a tradition. Added to this is the mechanical cocktail shaker, which is turned on from time to time. It’s loud, spectacular, and an integral part of the experience.
The place is a perfect example of how history can be transformed into a living experience.
Korean BBQ in Chinatown. Community gastronomy
One of our last dinners together took us to Chinatown, to a Korean BBQ restaurant. A local MEIKO colleague (of Malay descent) helped us find our way around. He ordered the food and introduced us to the world of Korean cuisine. The concept is based on cooking and dining together.
The food is cooked on a charcoal grill built into the table, while the smoke is managed by a downward-exhaust system. What was particularly interesting was that the cooked meats and vegetables aren’t wrapped in bread or flatbread, but in large lettuce or aromatic leaves. This is a dining style that is at once light, fresh, and highly interactive.
It’s a trend that is gaining momentum in Europe as well, but here it operates with complete confidence.
How do I view Singapore’s culinary scene?
Singapore isn’t just inspiring to me. It offers very concrete lessons.
The best places share a strong narrative, a clear identity, thoughtful use of space, refined operations, and an experience-driven mindset.
This is what truly makes a restaurant memorable today. And this is what will define the future of hospitality.
