The ornate bubble chandelier and emerald-green Belle Époque punkah fans befit the centennial dining room dripping in heritage. In the kitchen, chef André Chiang leads a young team to reinterpret French classics with a unique Singapore spin. Diners can devise their own 4- or 5-course set menu or opt for the 7-course tasting menu. The chef’s papillote de bouillabaisse seduces with seafood umami and fragrant fennel and saffron.