Chez West — Restaurant in Singapore

I appreciate when a kitchen demonstrates a true respect for its ingredients, and this meal was a fantastic example of that principle in action. From start to finish, each dish was a testament to technical skill, thoughtful flavor pairings, and elegant presentation.

The meal began with a delicate and well-composed dish. The star appeared to be a perfectly tender asparagus, bathed in a light, velvety cream sauce. A vibrant green oil cut through the richness, while a single green asparagus spear added a fresh, vegetal note. The crispy, finely shredded garnish on top provided a wonderful textural contrast. A very strong and promising start.

Following the refined starter was a soup that was both classic and expertly prepared. The vibrant orange hue suggested a slow-roasted tomato, and it delivered a remarkable depth of flavor, balancing sweetness and acidity. The croutons were crisp and seasoned well—clearly made with care in-house—and the fresh basil leaves added a bright, aromatic lift. It’s a simple dish on paper, but flawlessly executed.

The Main Course
 was a masterclass in protein cooking. The duck breast was cooked to a perfect medium-rare, with beautifully rendered, crispy skin—a detail that is easy to get wrong but was achieved perfectly here. The accompanying jus was deep, rich, and glossy, complementing the duck without overpowering it. The small, precisely prepared vegetable garnishes showed restraint and allowed the duck to remain the star of the show.

The Dessert
 was as beautiful to look at as it was to eat. Served in a glass, it was a delightful medley of textures and temperatures, featuring layers of what appeared to be a smooth panna cotta, a bright fruit element, and a crunchy crumble. The dish was crowned with an intricate, delicate tuile that showcased a high level of pastry skill. It was a refreshing and elegant end to a truly memorable meal.

This was a dining experience where every element felt intentional and well-considered. It is evident that the kitchen is staffed by a talented team that combines technical precision with a creative touch. I would highly recommend this restaurant to anyone who appreciates...

This is a completely student-run restaurant where the students take turns handling both front- and back-of-house roles.

I was pleasantly surprised about the quality of food. The dishes were mostly hits; the oxtail with savoy cabbage was particularly memorable. They also provided freshly baked bread with a mix of plain and konbu butter that I wished I could have brought home. The only niggle was of a clam pasta; the fresh pasta was more reminiscent of a Chinese noodle, but I can’t complain too much given I slurped up all the pasta sauce.

The service was impeccable. Truly better than in many “actual” restaurants. Those places might want to consider sending their staff for service training because they’re clearly doing something right here.

Come here and support the students! You’ll be treated to a very...

The whole dining experience was extremly terrific, food was top notch with the service provided by service staff whom I thought was full timer only to realize that they are students.

Kudos to Jon, who attentively took care of our tables, and going all the way to check with the Chef if we could actually order the potato pave which is so addictive. But sadly my friend's request was rejected.

Overall dining experience was terrific. But in this dining experience, I really appreciate that to enjoy "fine dining" the live band really does not suits the whole atmosphere. I would really prefer the music to be soothing, loungy feel. I am sorry, the live band singing, genre and their experience is really awlful, it is totally mismatched in such nice...