Good Graces Private Dining

Before she was a chef, Grace Kee was a zoologist – but the kitchen she never left behind was her grandmother’s, where rempah was pounded by hand and sambal simmered for hours on end. That inheritance became Good Graces, the private dining concept that has quietly become one of Singapore’s most sought-after tables, built entirely on Peranakan heritage recast for the modern palate.

For her Haute residency, Chef Grace brings her most personal repertoire: a dry laksa built on a rempah that takes over four hours to render down and caramelise, its perfume alone enough to stop conversation at the table; and her ayam buah keluak, the famously temperamental black nut coaxed into a dish that tastes like memory itself. Playful surprises run through the menu too – think chicken curry kissed by wood fire, or a humble cottage pie hiding a secret of rendang spice beneath its crust.

What’s new this year: Chef Grace will showcase her culinary paired with Nonya-inspired mixology, where cocktails are created to complement palette as her cooking – pandan, gula melaka, tamarind, blue pea flower – pouring Peranakan heritage into the glass.

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Crystal Jade Golden Palace

Crystal Jade Golden Palace is the only restaurant in the Crystal Jade family to hold a Michelin star, and Group Executive Chef Martin Foo has spent his tenure sharpening its Cantonese classics into something even more refined. At Haute, he brings the restaurant’s most celebrated dim sum out of the trolley and onto the tasting table: paper-thin xiao long bao, its skin folded by hand and its soup so clean it tastes like broth from another era, alongside the house’s famed Roasted Irish Duck with Black Truffle – lacquered skin shattering over meat that’s been rested to buttery tenderness, its dark soy glaze carrying just enough truffle to make you lean back in for a second bite.

Expect rare-ingredient dim sum elevated well past its everyday form – think truffle folded into skins that usually carry only pork and crab, and technique borrowed from decades of Michelin-scrutinised service. The elevated Cantonese culinary journey is paired with Mao Tai, its high-proof, fermented sorghum intensity built to cut through richness and reset the palate between bites, in a session that treats dim sum as fine dining in miniature.

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Kappo Garyu

Raymond Tan began his culinary odyssey at 19, training in the discipline of washoku at a traditional restaurant in Tokyo before returning to Singapore to open two of the city’s most quietly obsessive Japanese dining rooms out of a conserved shophouse on Telok Ayer Street: Kappo Garyu, a modern kaiseki built around seafood and seasonal vegetables, and Kūza Niku Kappo, a meat-lover’s temple to niku kappo – the art of dry-ageing, smoking, and binchotan-grilling the world’s finest cuts.

For Haute, Chef Raymond crosses both restaurants into a single omakase: caviar spooned over Wagyu so marbled it needs no more than a kiss of binchotan smoke, sea urchin at its most pristine, and Kūza’s signature Wagyu & Caviar course alongside its indulgent Chateaubriand Sando, carved and pressed tableside. It’s precision-driven, ingredient-first cooking, paired with a curated flight of Japanese whisky chosen to mirror the smoke, fat, and umami of each course.

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