Published since 1986, the Tatler Dining Guide (formerly called Best Restaurants 
Guide) is a collection of the best places to wine and dine on the island. Now on 
its 37th edition, the guide features local artist Ming’s illustration on the cover, 
which depicts the mesmerising sea creatures that are embedded in his culinary 
memories. A total of 197 restaurants made it into this edition. These were 
reviewed anonymously by our trusted reviewers, who also nominated the 
restaurants that earned their spots in our Best of the Year awards and Top 20. 
The restaurant which got the highest votes in the Top 20 nomination process 
was also named Restaurant of the Year.

Published since 1986, the Tatler Dining Guide (formerly called Best Restaurants Guide) is a collection of the best places to wine and dine on the island. Now on its 36th edition, the guide features local artist Yeni Lim-B’s illustration on the cover, which depicts the island’s diverse cuisine. A total of 192 restaurants made it into this issue; these were reviewed by our trusted reviewers based on these key points—setting, food, wine and service. Apart from the reviews, we look at how our dining habits have changed due to the ongoing pandemic. Credit goes to the top chefs and restaurateurs, who have easily adapted to the ‘new normal’ so we can continue dining well. Those who have impressed us have also earned their rightful place in our prestigious Top 20 list and Best of the Year Awards.

In light of the uniquely challenging year 2020 proved to be, this issue spotlights the resilient food and beverage industry, and in particular the professionals who continue to create illustrious dining experiences despite the odds. We look as far as Peru—where acclaimed chef and restaurateur Virgilio Martinez feels most at home—and are again reminded of the need to support local communities. We also look at how chefs in Singapore have shifted to new ventures to stay afloat in a pandemic. And take a peek at the evolution of the city’s finest meals through the eyes of some of its hottest chefs. A few local pundits share their most memorable dining experiences, while others help break down the drink trends that we’ll be seeing more of in 2021. To boot, this issue boasts a special edition of our annual Best Restaurants Guide, aimed at championing the diversity and dynamism of Singapore’s feted dining scene.

This issue affirms the importance of embracing locally sourced ingredients despite the challenges. We also catch up with Mauro Colagreco of the World’s Best Restaurant, Mirazur, who tells us why it is equally important for chefs to stay unaffected in the increasingly competitive world of gastronomy. We continue to explore the changing face of fine dining in Asia, and revisit Tasmania’s gourmet offerings. In fact, for those who can’t get enough of indulgent getaways, we share our picks for hotels in Tuscany that offer unique perspectives of the feted Italian region and its culinary experiences. We’ve even managed to squeeze in a quick guide to dining out in Los Angeles, California. Of course, for a trusted update on where to feast in Singapore, this issue includes the latest edition of our annual Best Restaurants guide, as well as our pick for the island’s Top 20 restaurants.

This issue encourages diners to pause and appreciate the artistry in today’s inspired cuisine styles and some creative plating ideas. We also catch up with Massimo Bottura of the World’s Best Restaurant, Osteria Francescana, who tells us why cooking is an act of love; and ask culinary icon Raymond Blanc what luxury means to him. For many it includes an indulgent getaway, so we’ve shared our picks for resorts that combine eating well with conscious cooking. To boot, we’ve included an expert account of some amazing and rare champagnes; and pore over the creative ways classic cocktails are being celebrated. Of course, for a trusted update on where to feast in Singapore, this issue includes the latest edition of our annual Best Restaurants guide, as well as our inaugural list of the island’s Top 20 restaurants.

This publication’s second issue picks up on a renewed focus on sustainability and includes conversations with Singaporean custodian of Peranakan fare Malcolm Lee of Candlenut, and the UK’s Simon Rogan of riverside restaurant and farm L’Enclume, which prides itself in being able to serve a cuisine inspired primarily by its surrounds. There’s also a feature on how produce with provenance is fuelling Great Britain’s latest gastronomic revolution, while locally, it spotlights a handful of young eco-warriors who are leading the charge for a more sustainable food industry, alongside delectably ingenious ways of reducing food waste when serving up prized seafood. To boot, it also makes a case for sake’s often overlooked versatility.

The maiden issue includes compelling features such as conversations with award-winning chefs Dan Hunter and Julien Royer, as well as a stunning spread on the renewed interest in fermentation, an ancient culinary art that has found new favour with some of today’s hottest chefs. Also included is an expert account of Alsace best wines, a timely look at why more women are taking to whisky, as well as culinary-focused travel stories that take readers to Georgia, Portugal and South Africa. And for a trusted update on where to feast in Singapore, it also sees the annual Best Restaurants guide subsumed into the publication.

2023

2022

2020/21

November 2019

November 2018

June 2018

November 2017

Dining well is a luxury Tatler Singapore has long appreciated, and Tatler Dining 
Singapore affirms this commitment to covering the island’s dynamic dining 
scene with trusted authority. Alongside its annual guide to the best restaurants 
in Singapore, the publication offers an insider’s look at the evolving culinary 
landscape in Singapore, the issues that arose during the Covid-19 pandemic, and
how the industry insiders are tackling these head on.

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